Keto Steamed Bao Buns
Elevate your low-carb lifestyle with our fluffy and delicious Keto Steamed Bao Buns, a guilt-free twist on the classic Chinese favorite. Crafted with almond and coconut flours, psyllium husk powder, and egg whites, these bao buns are completely gluten-free and keto-friendly, letting you indulge without compromising your goals. The addition of full-fat coconut cream ensures a soft, pillowy texture while apple cider vinegar adds a subtle tang for authentic flavor. Steamed to perfection in just 10 minutes, these healthy treats are ideal for filling with your favorite keto-approved ingredients or serving alongside Asian-inspired dishes. Perfectly portioned and easy to prepare, this recipe offers a satisfying, wholesome alternative to traditional high-carb buns—ideal for weeknight dining or impressing guests with a unique keto delight.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 tablespoon Psyllium husk powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 3 large Egg white
- 3 tablespoons Full-fat coconut cream
- 1 teaspoon Apple cider vinegar
- 0.5 cup Boiling water
- 1 teaspoon Avocado oil (for greasing parchment)
Instructions
In a large mixing bowl, whisk together almond flour, coconut flour, psyllium husk powder, baking powder, and salt until fully combined.
In a separate bowl, beat the egg whites until frothy, then add coconut cream and apple cider vinegar. Mix well.
Gradually add the wet ingredients to the dry ingredients while stirring. The mixture will be crumbly at first.
Carefully pour the boiling water into the mixture a little at a time while stirring until a smooth, pliable dough forms.
Divide the dough into 6 even portions and shape each into a round flat bun about 3 inches in diameter. Ensure they are smooth on top.
Cut parchment paper into 6 small squares, slightly larger than the buns. Lightly grease each piece with avocado oil to prevent sticking.
Place each bun on a greased piece of parchment, then set them aside to rest while preparing the steamer.
Bring water to a boil in a steamer pot or a wok with a bamboo steamer. Place the buns (with parchment paper underneath) into the steamer, leaving some space between each to prevent sticking.
Cover the steamer and steam on medium-high heat for 10 minutes. Avoid opening the lid while steaming, as this can affect their texture.
Once cooked, carefully remove the buns using tongs and let them cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.0 g | 90% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1231 mg | 54% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 6.8 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 243 mg | 19% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 494 mg | 11% | |
*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.
