We’re back from being at the beach for two whole weeks and boy do I have a LOT to tell you guys! It was me, David and Kricket, my father in law, David’s brother, his wife and their son. We rented a house in Galveston, Texas and all stayed together. Since Kricket and I have the most difficulty dietary restrictions in the house I asked if I could plan the menu. I started a couple of weeks ahead of time and started looking at everything and started thinking I’m going to be cooking the entire time we’re on vacation … NO THANK YOU!
You guys know how much I LOVE the drop biscuits and that’s what I had planned on making the entire time we were there. That way we could have breakfast sandwiches and sandwiches for lunch. I really didn’t want to be difficult. I made a batch the night before we left and had them in a bag so that when we got there we could have a sandwich as we unpacked and that way I also had them ready for breakfast the next day. I didn’t want to get there and immediately have to start cooking.
Well after getting into the wine and one eyeing the measuring cup (they didn’t have “real” measuring cups) I came up with a completely different recipe LOL! These aren’t as gritty from the almond flour because they have more sour cream in them which made them more runny. Which in turn made these much bigger and wider … DUN DUN DUN resulting in the PERFECT gluten free, low carb, keto hamburger bun! I’ve put everything into the recipe generator so don’t quote me on this but it looks like my PERFECT hamburger bun only has 4.3 net carbs. WOO HOO!
I will tell you the key to this recipe is to let them sit out overnight since they do harden as they cool. We started making them on the trip after dinner and let them sit out on a platter on the island overnight and they were perfect for our breakfast Sandwiches.
Are you following a low carb or gluten free lifestyle and really miss sandwiches or hamburgers? Then this recipe is for you!
1.5 cups Almond Flour
1 teaspoon Garlic Powder
2 teaspoons Baking Powder
1/4 teaspoon Salt
1/2 cup Sour Cream
2 Tablespoons Butter
1/8 teaspoon water
One large bowl (dry ingredients)
One medium bowl (wet ingredients)
Ice Cream Scoop
Preheat oven to 400 degrees
Start by melting butter and set aside to cool.
Mix all dry ingredients in a large bowl. Create a well in the center. (I find that using a whisk for this does a great job)
Mix all wet ingredients including butter once it has cooled (You don’t want your eggs to curdle) in your medium sized bowl. Your mixture should be well combined and smooth. It should be a pale yellow color.
Pour wet ingredients into the dry ingredients and stir until well combined. Make sure to scrape the bottom of the bowl the Almond flour tends to stick. (I find that using a silicone scraper for this does better than the whisk. You can really get the wet ingredients mixed in with the almond flour.)
Put in the refrigerator for 5 minutes to firm up.
Line a baking sheet with parchment paper NOT wax paper!
Use an ice cream scoop to get a unified bun. This recipe makes 6 buns so I do two rows of three buns/batter on the baking sheet.
Bake on 400 for 17 minutes. If they’re still not quite golden continue baking for another 5 minutes.
When you pull them out of the oven they will still be soft. They will firm up as they cool down. Remove from baking sheet and put on a cooling rack. Do NOT cover!
These buns need to sit out as long as possible to firm up otherwise they fall apart. I like to make these at night for the next day and let them sit out overnight uncovered on a plate. They’re perfect for breakfast sandwiches, hamburger buns or just a good ole sandwich!
These are also great for a freezer breakfast sandwich. Cook everything, put the sandwich together and wrap in tin foil. Re-heat in the airfryer for 5minutes and the bun will crisp right up.