Low carb No. 4 Hamburger/Sandwich buns

Low-carb No. 4 Hamburger & Sandwich buns
About The Recipe: Taste and Texture
The buns are incredibly soft and pillowy, with a slight sweetness that makes them perfect for both savory and sweet applications. Whether you're pairing them with a juicy burger, some sliced turkey, or a bit of almond butter, the flavor profile is versatile and enjoyable. The texture is sturdy enough to hold up to fillings without falling apart, but soft enough that it still feels like you're indulging in a freshly baked bread.

Ingredients:

King Arthur's Keto Wheat Flour, 265 Grams (9.35oz, 265g)

Jonquil's Low-Carb Flour Blend Four, 100 Grams (3.53oz, 100g)

Golden Omega Flaxseed, 40 Grams (1.41oz, 40g)

Rapid Rise Yeast, 8 Grams (0.28oz, 8g)

Heavy Cream Powder, 20 Grams (0.71oz, 20g)

Powdered Bocha Sweet , 10 Grams (0.35oz, 10g)

Celtic Fine Ground Vital Mineral Blend, 3 Grams (0.11oz, 3g)

Water, 340 Milliliters (12.01oz, 340.6g)

Hooier Hill Farms Honey Powder , 5 Grams (0.18oz, 5g)

Active Dry Yeast, 7 Grams (0.25oz, 7g

Raw egg, 1 Large (1.76oz, 50g)

Distilled vinegar, 5 Milliliters (0.18oz, 5g)

Unsalted Butter, Unsalted, 5 Tablespoons (2.47oz, 70g)

Instructions:

In the bowl of your fermentation machine or stand mixer, add warm water (110°F).
Stir in honey powder, followed by the active dry yeast. Let bloom for 7-10 minutes until bubbly and foamy.
Mix Jonquil's flour blend, King Arthur's keto wheat flour, ground golden flaxseed, allulose, heavy cream powder, BochaSweet, and rapid dry yeast. Stir until combined.
Add the dry ingredients to the yeast water, along with the egg and vinegar.
Using your chosen device, knead the dough for 7 minutes. Scrape the sides and bottom of the bowl. Add the butter and continue kneading for another 7 minutes (use dough hooks for a stand mixer).
Turn the dough out onto your work surface. The dough will be sticky, so lightly dust it with zero-carb oat fiber or bamboo fiber.
The dough should no longer be sticky but soft and pliable. Shape it into a large disc, then cut ten 4" round circles. Place the dough in a bun mold and let it proof/ferment.
Keep the remaining dough covered while you work with each piece.
(If making a sectioned loaf, dust each piece with zero-carb oat fiber as you roll it out into an oval or rectangle. Roll up the dough and place it inside the bread pan. Once all the rolls are in the pan, cover it with a bread lid or clean cloth.)
Let ferment for 30 to 45 minutes.

Brush the dough with egg wash (beat 1 egg yolk with 1 tablespoon of water, then use a pastry brush to brush the top of the dough).
Place the dough in the center of the oven and bake for 15-17 minutes at 400°F, turning the bread occasionally.

Note:
For a loaf of bread, place it in a 400°F oven and bake for 30-40 minutes, depending on your oven type. Rotate the pan halfway through.

For pizza: Divide the dough in half and roll it out into two 14-inch circles. Add your favorite pizza toppings, then bake in a 450°F oven for 12-14 minutes.

Nutrition Info for buns;
Serving size 10
Per Serving 1
Nutrient Value
Calories 230
Total Carbs 16.8g
Net Carbs 5.5g
Fiber 7.3g
Starch 0.1g
Sugar 2.1g
Added Sugar 0.4g
Sugar Alcohols 0.8g
Allulose 3.1g
Protein 18.5g
Fat 13.1g
Monounsat. Fat 0.5g
Polyunsat. Fat 1.3g
Omega-3 Fat 0.0g
Omega-6 Fat 0.1g
Saturated Fat 4.5g
Cholesterol 43.1mg

link to: Low-carb flour blend Four
   • Low-carb flour blend Four  
More about the recipe...
Low-Carb No. 4 Hamburger & Sandwich Buns – A Delicious, Soft, and Guilt-Free Alternative

What Makes These Buns Special?
The recipe features a delightful combination of ingredients that work together to create a bun that's both soft and nutritious. King Arthur's Keto Wheat Flour and Jonquil’s Low-Carb Flour Blend serve as the base, keeping the carb count low while maintaining a great texture. The addition of golden omega flaxseed not only adds a subtle nutty flavor but also provides healthy fats and fiber. A small touch of bocha sweet and honey powder gives the buns a mild, pleasant sweetness without spiking your blood sugar.

Another standout is the process of kneading the dough for 7 minutes, adding butter, and then kneading it again ensures a lovely, soft consistency that holds up well as a sandwich or burger bun.

For those who prefer variety, the recipe can also be adapted for making a low-carb loaf of bread or even a pizza crust, making it versatile enough to fit different needs.

Nutritional Breakdown
Each bun provides 18.5g of protein and 13.1g of fat, making it a filling and balanced option for low-carb enthusiasts. The low-carb nature of the recipe makes it ideal for those following ketogenic or other low-carb diets, and the bun is hearty enough that you won’t feel like you're missing out on anything. The 7.3g of fiber per serving helps with digestion and contributes to the overall low net carbs. Plus, the buns are free from added sugars, so you can enjoy them without worrying about any sugar spikes.