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!!!