Fat Head Burger Buns
A Great Burger Bun - based on a modified Fat Head Dough
Servings: 3
Cost: 3.00
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!
Notes
A cookie scoop works great to get equally sized buns.
If your fingers are sticking to the dough when you are pressing them out a little olive oil on your fingers should help!
This mixture will 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.
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.