Are you missing a good Burger? Do you need a vessel for your Sloppy Joes? Look no further, you have found the Best Fat Head Burger Buns right here!
If you have never tried Fat Head Dough, it is a base to so many great Keto recipes. Think Pizza, Dinner rolls, Cinnamon rolls, yes I said Cinnamon rolls and plan to have a recipe coming out soon! This is a modified version of the original Fat Head dough. To get the bread texture I have added baking powder and Psyllium Husk powder to the original base. Fat Head Burger Buns are easy to make and my whole family loves them.
Tricks and Tips…
When you start to incorporate ingredients into your cheese mixture, make sure it is not too hot. Adding an egg to the hot cheese will cook it. I tend to add my dry ingredients first, then add the egg on top and start mixing. I keep my almond flour in the fridge so its cools the mixture pretty quickly.
Fine sifted almond flour is best in baking recipes as the the texture is less grainy. Blue Diamond is a new Almond flour I have tried recently. The price is great and it tastes great in my recipes (get it here)
This mixture may feel like it is never going to come together, if it gets too hard while mixing go ahead and put it in the microwave for about 10 seconds to re-warm the cheeses and continue mixing.
A word of CAUTION – If you use your hands to help incorporate the dough make sure it is not too hot, this dough may stick to your fingers and if its hot it will not come off easily.
A large cookie scoop works great to get equally sized Fat Head Burger Buns. (I use this one)
You will need to press out the Fat Head Burger Buns dough with your fingers to create bun size round shapes. If your fingers are sticking to the dough when you are pressing them, a little olive oil on your fingers should help!
I hope you love these as much as we do – they are great for a lunch meat sandwich, Keto Sloppy Joes (recipe here) or your favorite burger with all the fixings! -The Scrambled Eggs.
Fat Head Burger Buns
Ingredients
- 1.5 cups Low Moisture Mozzarella Cheese Shredded
- 2 oz Cream Cheese
- 1 TBS Baking Powder
- 1 TBS Psyllium Husk Powder
- 3/4 Cup Almond Flour
- 1 Large Egg
Instructions
- In a bowl melt the cheeses – Mozzerella and Cream Cheese in the microwave. This should be done in 15- 30 second increments stirring in between until fully melted and combined.
- Next you will add your Baking powder, psyllium husk powder, almond flour and egg. Make sure your cheese mixture is not too hot as this will cook the egg. I usually add the dry ingredients and put the egg on top and then start to combine. I keep my almond flour in the refrigerator so it is cools pretty quickly.
- Stir, Stir, Stir – did I say Stir? Yes, keep mixing it may take some muscles! If needed with clean hands get your hands in there are mix some more! You want this combined.
- I use a Large Cookie scoop to get the dough on the pan (line with parchment paper) and then use my fingers to flatten out the dough to about the size of a burger bun.
- Bake for about 8-10 minutes, let them cool and they are ready to eat!