Keto Vegetable Bun
Elevate your low-carb meals with this delicious and versatile Keto Vegetable Bun recipe, packed with wholesome ingredients like almond flour, shredded zucchini, and optional cheddar cheese for an irresistible flavor boost. With just 15 minutes of prep time, these gluten-free and grain-free buns are a breeze to make, offering a perfectly tender texture thanks to the combination of coconut flour and eggs. Squeeze the zucchini to remove excess moisture for buns that stay light and fluffy, and enjoy the savory kick from garlic and onion powders. These golden brown delights are perfect as a sandwich base, burger bun, or a satisfying standalone side – and they’re ideal for keto meal prep, staying fresh in the fridge for days. Whether you’re following a ketogenic diet or simply looking for a healthy bread alternative, these keto buns are a must-try addition to your recipe repertoire!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 cup Shredded zucchini
- 1 cup Shredded cheddar cheese (optional)
- 3 large Eggs
- 2 teaspoons Baking powder
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 1 tablespoon Olive oil (for greasing)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly grease it with olive oil to prevent sticking.
Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much water as possible to ensure the buns don't become soggy.
In a mixing bowl, combine the almond flour, coconut flour, baking powder, garlic powder, onion powder, salt, and black pepper. Mix well to evenly distribute the dry ingredients.
In a separate bowl, whisk the eggs until frothy. Add the shredded zucchini and shredded cheddar cheese (if using) to the eggs, and mix until well incorporated.
Gradually fold the wet ingredients into the dry ingredients. Stir until a dough-like consistency forms. The dough should be slightly sticky but firm enough to hold its shape.
Divide the dough into 6 equal portions and shape each portion into a bun. Place the buns onto the prepared baking sheet, spacing them evenly apart.
Bake in the preheated oven for 18-20 minutes, or until the buns are golden brown on top and firm to the touch.
Remove the buns from the oven and let them cool on a wire rack for 10 minutes before serving.
Serve the keto vegetable buns as a side dish, sandwich base, or on their own. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
1435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.5 g | 147% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 678 mg | 226% | |
| Sodium | 3043 mg | 132% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 8.2 g | ||
| Protein | 72.7 g | 145% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 1133 mg | 87% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 771 mg | 16% | |
*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.
