Low Carb Pork Bao Bun
Indulge in the ultimate fusion of bold flavors with these Low Carb Pork Bao Buns—a delicious, keto-friendly twist on the classic dish. These fluffy, savory buns feature a dough made with almond flour, coconut flour, and psyllium husk powder, keeping them light, hearty, and low in carbs. They’re stuffed with succulent, slow-cooked pork shoulder seasoned with soy sauce, garlic, ginger, and Chinese five spice for an irresistible burst of umami. A splash of sesame oil and fresh green onions elevate the filling, while shredded cabbage adds crunch and balance. Perfectly steamed to achieve that signature pillowy texture, these bao buns make a creative and satisfying dish for anyone following a low-carb or gluten-free lifestyle. Serve them warm and enjoy a guilt-free taste of your favorite dim sum flavors!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.25 cup Coconut flour
- 2 tablespoons Psyllium husk powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 3 large Eggs
- 2 tablespoons Melted butter
- 0.5 cup Hot water
- 1 pound Pork shoulder
- 0.25 cup Soy sauce
- 2 tablespoons Rice vinegar
- 3 units Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 2 units Green onions, sliced
- 1 teaspoon Sesame oil
- 1 teaspoon Chinese five spice powder
- 1 cup Shredded cabbage
Instructions
In a mixing bowl, combine almond flour, coconut flour, psyllium husk powder, baking powder, and salt.
In a separate bowl, beat the eggs and mix in melted butter. Slowly add hot water while stirring.
Combine wet and dry mixtures to form the dough. Knead gently and let it rest for 15 minutes.
For the pork filling, cut pork shoulder into small cubes and place them in a slow cooker.
Add soy sauce, rice vinegar, minced garlic, grated ginger, and Chinese five spice powder to the pork.
Cook on low for 6-8 hours or on high for 3-4 hours, until the pork is tender and easy to shred.
Once done, shred the pork using two forks and mix with sesame oil and sliced green onions.
Preheat a steamer. Divide the rested dough into 8 equal parts and flatten each into a circular shape.
Place a tablespoon of shredded pork mixture and shredded cabbage onto each dough wrapper.
Gather the edges of the circular dough and pinch them together to enclose the filling completely.
Place each bao bun onto parchment paper squares and steam for 15-20 minutes until the buns puff up and are cooked through.
Let the buns cool slightly before serving warm.
Nutrition Facts
Calories |
2342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.9 g | 204% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 3950 mg | 172% | |
| Total Carbohydrate | 75.1 g | 27% | |
| Dietary Fiber | 42.3 g | 151% | |
| Total Sugars | 9.8 g | ||
| Protein | 160.3 g | 321% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 564 mg | 43% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2656 mg | 57% | |
*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.
