Low Carb Hawaiian Buns
Indulge in the tropical flavors of these Low Carb Hawaiian Buns — a keto-friendly twist on a classic favorite! Made with a blend of almond and coconut flours, these delicious buns are subtly sweetened with granulated erythritol and enhanced by crushed pineapple flavor drops, giving them a signature Hawaiian flair without the added sugars. Crafted with pantry staples like baking powder, xanthan gum, and apple cider vinegar, the buns boast a light, airy texture while keeping carbs to a minimum. Perfect for sandwiches or served warm with a pat of butter, these gluten-free buns are ready in under 45 minutes and are ideal for meal prep or entertaining. Whether you're following a keto diet or simply looking for a healthier bread alternative, these soft, golden buns are sure to become a household favorite. Save this recipe for a guilt-free taste of paradise!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Coconut flour
- 2 teaspoons Baking powder
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 2 tablespoons Granulated erythritol
- 3 large Eggs
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Crushed pineapple flavor drops
- 1 tablespoon Apple cider vinegar
- 4 tablespoons Butter
Instructions
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper or use a non-stick baking mat.
In a large bowl, whisk together almond flour, coconut flour, baking powder, xanthan gum, salt, and granulated erythritol until evenly mixed.
In a separate bowl, beat the eggs with a hand mixer until light and frothy. Add the almond milk, crushed pineapple flavor drops, and apple cider vinegar, and mix until well combined.
Melt the butter in a microwave-safe bowl or small saucepan. Allow it to cool slightly, then slowly add it to the egg mixture while continuing to beat.
Pour the wet ingredients into the dry ingredients and stir gently until a dough forms. The dough should be thick but sticky.
Wet your hands slightly to handle the dough easily. Divide the dough into 8 equal portions and shape each into a ball. Place the balls onto the prepared baking sheet, leaving space between each bun.
Smooth the tops of the buns with wet fingers to ensure they have a nice round shape.
Bake in the preheated oven for 22 to 25 minutes, or until the buns are golden brown and a toothpick inserted into the center comes out clean.
Remove the buns from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Serve these low carb Hawaiian buns fresh with your favorite toppings or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2027 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.8 g | 214% | |
| Saturated Fat | 45.5 g | 228% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 690 mg | 230% | |
| Sodium | 2752 mg | 120% | |
| Total Carbohydrate | 112.8 g | 41% | |
| Dietary Fiber | 46.9 g | 168% | |
| Total Sugars | 12.9 g | ||
| Protein | 72.9 g | 146% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 732 mg | 56% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 658 mg | 14% | |
*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.
