Low Carb Chicken Bao Buns
Satisfy your cravings for fluffy, savory bao buns without compromising your low-carb lifestyle with these irresistible Low Carb Chicken Bao Buns. Featuring a tender almond flour dough infused with coconut oil and psyllium husk, these buns are both gluten-free and keto-friendly. Inside, you'll find a flavorful filling of shredded chicken seasoned with soy sauce, sesame oil, garlic, and ginger, perfectly complemented by a crunch of shredded cabbage, carrots, and green onions. With just 30 minutes of prep time, these buns are baked to golden perfection, making them a guilt-free option for a hearty snack or light meal. Whether you're following a low-carb diet or simply exploring creative twists on traditional recipes, these bao buns deliver on taste, texture, and nutrition.
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Recipe Information
Ingredients
- 2 pieces Boneless skinless chicken breasts
- 3 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 teaspoon Garlic powder
- 1 teaspoon Ginger powder
- 1 cup Shredded cabbage
- 0.5 cup Sliced green onions
- 0.5 cup Carrot, shredded
- 2 cups Almond flour
- 1 teaspoon Baking powder
- 1 tablespoon Psyllium husk powder
- 2 large Eggs
- 3 tablespoons Coconut oil, melted
- 0.5 cup Water
- 0.5 teaspoon Salt
- 0.5 teaspoon Pepper
Instructions
Begin by poaching the chicken. In a medium pot, fill with water and bring to a simmer. Add chicken breasts and poach for about 15-20 minutes, or until cooked through and tender. Remove from water, let cool, and shred using two forks.
In a large bowl, mix together shredded chicken, soy sauce, sesame oil, garlic powder, and ginger powder. Toss well to combine.
In a separate bowl, combine shredded cabbage, sliced green onions, and shredded carrot. Add this mixture to the chicken and stir to incorporate. Set aside.
For the bao bun dough, mix almond flour, baking powder, psyllium husk powder, and salt in a bowl.
In another bowl, beat the eggs and mix in melted coconut oil and water. Combine the wet ingredients into the dry ingredients and mix thoroughly to form a dough.
Preheat oven to 350°F (175°C).
Divide the dough into 8 equal portions. Flatten each piece in your hand, add a spoonful of the chicken mixture in the center, and gently fold the dough around the filling to form a bun.
Place the buns on a baking sheet lined with parchment paper, ensuring there's space between each one.
Bake in preheated oven for 15-18 minutes until the buns are lightly golden and cooked through.
Let cool for a few minutes before serving. Enjoy the delicious low carb chicken bao buns warm as a snack or meal.
Nutrition Facts
Calories |
2470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.7 g | 223% | |
| Saturated Fat | 49.2 g | 246% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 3872 mg | 168% | |
| Total Carbohydrate | 81.8 g | 30% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 17.2 g | ||
| Protein | 170.7 g | 341% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 710 mg | 55% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2095 mg | 45% | |
*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.
