Pure Protein Buns
I have a wonderful private Facebook group called “Keto” which you can join for free support (click HERE to join) and on that group, Andrea Ridge, who is a member, adapted my Protein Sparing Hawaiian Rolls into a wonderful protein bun recipe and I had to share it with all of you!
It is truly a healthy bread recipe that will BLOW YOUR MIND!
HOW TO MAKE PURE PROTEIN BUNS
To make my protein hamburger buns, I used Further Food gelatin to create a chewy texture!
HEALTH BENEFITS OF COLLAGEN and GELATIN:
- Can help with skin elasticity and aging. This means when losing a lot of weight it can help the skin shrink better, reduce wrinkles and cellulite
- It can help strengthen hair and reduce hair loss
- Improves joint health
- Builds bone strength
- Contains 18 amino acids that help muscle and ligament repair and recovery
- Contains glycine that helps with immune system health and helps with digestion
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Pure Protein Buns
Equipment
Ingredients
- 8 large egg whites
- 2 tablespoons apple cider vinegar
- 2/3 cup unflavored egg white protein powder
- 4 tablespoons Further Food gelatin
- 3 tablespoons powdered allulose
- 1 teaspoon Redmond Real salt
- 4 large egg yolks
Instructions
- Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper and grease with tallow spray (or avocado oil spray).
- Place an oven safe cup filled with water into the oven.
- Place the egg whites and apple cider vinegar into a stand mixer. Mix on high until stiff peaks form (about 4-5 minutes).
- With the mixer on low speed, slowly add one at a time, egg white protein, gelatin, allulose and salt. Then add one yolk at a time.
- Turn the mixer off and scrape the sides to combine everything well.
- Grease a large ice cream scooper with tallow and scoop the batter to form buns and place on the prepared baking sheet. I use THIS one.
- Bake for 15 minutes. Turn the oven off and leave buns in the oven for another 15 minutes.
- Remove from the oven and allow to cool before slicing the buns. Enjoy with a burger, pulled pork, egg sandwich, tuna salad... YUM!
Video
Nutrition
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Do you leave the cup of water in the oven while baking the buns to keep up the ‘steamy atmosphere’?
Yes 🙂
Hello you have Cream of Tartar in the instructions, but not listed as an ingredient. Is this needed? If so, how much?
It was a typo. You don’t have to use cream of tartar 🙂
Can this be baked into a loaf?
Maria, thank you for another version of these & the video to show you and Kai making it. I appreciate you! And I also appreciate how you’re always tweaking or finding ways to share with us the many variations and versions. I’m looking forward to trying this newer ACV version to see how it turns out and especially in a loaf. I’m hoping it’ll resemble a Ciabatta type look, feel, and texture… It kind of looks like it from the video!! That’ll be great if it does!
2 QUESTIONS:
1. In the video, you use 4 Tbsp of ACV but in the written recipe, it only says 2 Tbsp. Which one would you say provides the best results?
2. How much Cream of Tartar? You have it in the video but not in the written instructions. Or is it not necessary since we’re using the ACV?
Thank you SO MUCH FOR ALL YOU DO
Hi Maria I received the large scoop last night and I’m ready to make the buns but am a little confused about the ingredients you used in the video compared to the recipe which does not include dried egg whites and cream of tartar I know you said tartar is not necessary but I live in south east Texas very HUMID! So should I add the tartar to help stabilize the egg whites? Thank you
Update: I now know that the dried egg whites are the egg white protein powder and I did add 1 Tablespoon of cream of tartar I made a total of 10 huge buns for 1/2lb brisket burgers and one large sub bun for smoked venison sausage
1st time making any protein bread in the summer and they did not deflate or taste like styrofoam! I’m so excited ready to make another batch!!!
I also live in Texas and I added the cream of tartar. It worked well.
I followed this recipe exactly as written instead of watching the video again. It worked wonderfully! This may be the first protein bread that I have actually liked a ton! I put a little butter on it and ate it just like a dinner roll. We are having deli meat sandwiches with them later tonight. I’m very excited about this recipe. Thanks to Maria and all the other collaborators!
You made my day!
I have a question, can we skip the allulose? Thank you for all your content! I’m on the carnivore diet and just ordered beef gelatin but prefer to skip sugars and sweeteners, I don’t know much about allulose and how vital it is for the recipe. What is cream of tartar for as well?
Allulose is what browns the crust and gives the crust a smoother texture. You can leave it out. Cream of Tartar is also optional and it helps to stabilize the egg whites.
Maria, You have now, created the absolutely very best recipe for buns. They taste WONDERFUL! No Styrofoam dry choking bread. And high Protein, PSMF, extremely low carb, low fat. The taste of this bread is mind blowing. I made this in the silicone bun pans, and got 12 nice thick buns. The day after I made your meatballs with mushrooms. I was blown away with the moistness and flavor. you are right, could not taste the mushrooms. But so moist and full of flavor. I will definitely be a fan and follower. Your food is remarkable!
You made my day!🙏
Maria, I have your Air Fryer book and love hot dog buns made with almond flour. Have you experimented with PSMF bun recipe in the Air Fryer? I was going to try. Also, was going to try with smaller loaves of the bread in silicone bread pans. Maybe the air flow would not let it stay inflated? I would lower temp and time. Barbara
Yes, it will work 💪 (just don’t attempt a whole loaf because it’ll rise too much. Buns work great)❤️
This recipe is perfection! I’ve made them three times now and can’t believe how much they taste like regular bread. I liked your original recipe, but this is next level! Thank you for all the amazing things you do!
You made my day❤️