Keto Steamed Chicken Bao Buns
Discover the perfect low-carb delight with these Keto Steamed Chicken Bao Buns, a healthier twist on the classic Asian favorite. Made with a unique dough blend of almond flour, coconut flour, and psyllium husk powder, these buns are soft, fluffy, and keto-friendly. The savory chicken filling, infused with the bold flavors of garlic, ginger, coconut aminos, and sesame oil, delivers an irresistible umami punch. Steamed to perfection, these gluten-free bao buns are ideal for satisfying cravings without compromising your diet plan. Perfect for a light lunch, appetizer, or creative party dish, these guilt-free buns are bound to impress. Try them warm and fresh out of the steamer for a deliciously nutritious treat!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 2 tablespoons Coconut flour
- 2 tablespoons Psyllium husk powder
- 2 teaspoons Baking powder
- 2 cups Mozzarella cheese (shredded)
- 2 tablespoons Cream cheese
- 1 large Egg
- 1 cup Chicken breast (minced or finely chopped)
- 1 tablespoon Coconut aminos
- 1 teaspoon Sesame oil
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 2 tablespoons Scallions (finely chopped)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Water
- 12 pieces Parchment paper (cut into small squares)
Instructions
Prepare the filling by combining minced chicken, coconut aminos, sesame oil, minced garlic, grated ginger, scallions, salt, and black pepper in a bowl. Mix well and set aside.
In a microwave-safe bowl, combine mozzarella cheese and cream cheese. Heat in the microwave for 1-2 minutes until melted. Stir until smooth.
In a separate bowl, mix almond flour, coconut flour, psyllium husk powder, and baking powder.
Add the dry ingredients to the melted cheese mixture. Mix thoroughly.
Add the egg to the dough and knead until fully incorporated. If the dough is too sticky, lightly dust with almond flour.
Divide the dough into 12 equal portions. Flatten each portion into a small circle (about 3-4 inches in diameter).
Place a small spoonful of the chicken filling in the center of each circle. Fold the edges together and pinch to seal, forming a bun shape.
Place each bun on a square of parchment paper and arrange them in a steamer basket, ensuring they do not touch.
Bring water to a boil in a pot or wok. Place the steamer basket over the boiling water, cover, and steam the buns for 12-15 minutes, until the dough is firm and the filling is cooked through.
Remove the buns from the steamer and let them cool slightly before serving. Enjoy warm!
Nutrition Facts
Calories |
2417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.4 g | 209% | |
| Saturated Fat | 47.8 g | 239% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 4176 mg | 182% | |
| Total Carbohydrate | 79.4 g | 29% | |
| Dietary Fiber | 38.1 g | 136% | |
| Total Sugars | 11.1 g | ||
| Protein | 168.4 g | 337% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1596 mg | 123% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1237 mg | 26% | |
*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.
