Keto Pork Bao Bun
Indulge in the delight of these Keto Pork Bao Buns—an innovative low-carb twist on a classic favorite! Crafted with fluffy, cloud-like buns made from eggs, cream cheese, and a touch of erythritol, this recipe keeps the dough light and keto-friendly while delivering a texture reminiscent of traditional bao buns. Stuffed with tender, savory pork strips seasoned with soy sauce, garlic, ginger, and sesame oil, these buns are bursting with rich, umami flavors. Quick and easy to prepare in under an hour, they’re perfect for satisfying cravings without derailing your diet. Whether you're hosting a dinner party or simply treating yourself, these bao buns are sure to impress!
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Recipe Information
Ingredients
- 4 large Eggs
- 3 tablespoons Cream Cheese
- 0.5 teaspoon Baking Powder
- 1 tablespoon Erythritol
- 0.5 pound Pork Tenderloin
- 2 tablespoons Soy Sauce
- 2 cloves Garlic
- 1 teaspoon Ginger
- 1 teaspoon Sesame Oil
- 2 stalks Green Onions
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
Instructions
Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
Separate the eggs, placing the egg whites in one bowl and the egg yolks in another.
Beat the egg whites with a hand mixer until stiff peaks form.
In a separate bowl, mix the egg yolks, cream cheese, erythritol, and baking powder until smooth.
Gently fold the egg yolk mixture into the egg whites, being careful not to deflate them.
Spoon the mixture onto the prepared baking sheet, forming approximately 8 equal buns.
Bake the buns for 20-25 minutes until they are golden brown and cooked through.
While the buns are baking, slice the pork tenderloin into thin strips.
Finely chop the garlic and grate the ginger.
Heat a skillet over medium-high heat and add sesame oil.
Add the garlic and ginger to the skillet, sautéing until fragrant, about 1 minute.
Add the pork strips, soy sauce, salt, and black pepper, cooking until the pork is browned and cooked through, about 8-10 minutes.
Chop the green onions and add them to the skillet right before removing from heat.
Once the buns are ready, let them cool slightly on a wire rack.
To assemble, slice the buns in half horizontally. Fill each bun with the pork mixture and serve immediately.
Nutrition Facts
Calories |
915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.4 g | 72% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 944 mg | 315% | |
| Sodium | 3757 mg | 163% | |
| Total Carbohydrate | 23.6 g | 9% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 3.4 g | ||
| Protein | 87.6 g | 175% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 214 mg | 16% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1618 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
