Low Carb Steamed Bao Buns
Enjoy a guilt-free twist on a beloved classic with these Low Carb Steamed Bao Buns, a perfect addition to your healthy eating repertoire. Made with nutrient-rich almond and coconut flours, psyllium husk powder, and a hint of optional erythritol for subtle sweetness, these buns are fluffy, flavorful, and gluten-free, catering to low-carb and keto diets. The recipe is surprisingly simple, featuring a quick dough preparation and a gentle steaming technique that delivers soft, pillowy buns without the need for traditional high-carb ingredients. Perfect for customizing with mouthwatering fillings like shredded chicken, sautéed veggies, or tofu, these bao buns are ready in just 35 minutes and serve as a versatile base for endless culinary creativity. Steamed to perfection and packed with wholesome goodness, they're a deliciously light way to enjoy an Asian-inspired meal while staying on track with your wellness goals.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 3 tablespoons Coconut flour
- 2 tablespoons Psyllium husk powder
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 2 teaspoons Erythritol (optional, for a slight sweetness)
- 2 large Eggs
- 0.75 cups Warm water
- 1 teaspoon Apple cider vinegar
- 2 tablespoons Avocado oil (or any neutral oil)
- 1 sheet Parchment paper
Instructions
In a medium mixing bowl, combine the almond flour, coconut flour, psyllium husk powder, baking powder, salt, and erythritol (if using). Whisk these dry ingredients together until fully incorporated.
In a separate bowl, whisk the eggs, warm water, apple cider vinegar, and avocado oil until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring with a spatula or wooden spoon until a soft dough forms. It should be slightly sticky but hold its shape. Let the dough rest for 5-10 minutes to allow the psyllium husk to absorb moisture.
Divide the dough into 6 equal portions. Roll each into a ball and gently flatten it to form an oval shape.
Cut small squares of parchment paper, approximately 4x4 inches. Place each bun on a square of parchment paper to prevent sticking during steaming.
Prepare a steamer basket or bamboo steamer by bringing water to a boil in a pot or wok. Reduce the heat to medium to maintain a steady simmer.
Place the buns (with the parchment paper underneath) into the steamer, leaving space between each bun to allow for expansion.
Cover the steamer and steam the buns for 12-15 minutes. Avoid opening the steamer lid during this time to prevent releasing the steam prematurely.
After steaming, carefully remove the buns from the steamer using tongs or a spatula. Allow them to cool slightly before serving.
Serve these low-carb steamed bao buns with your choice of fillings, such as shredded chicken, sautéed vegetables, or tofu for a delicious and healthy meal.
Nutrition Facts
Calories |
1666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.9 g | 176% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2254 mg | 98% | |
| Total Carbohydrate | 86.9 g | 32% | |
| Dietary Fiber | 45.7 g | 163% | |
| Total Sugars | 9.2 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 513 mg | 39% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 460 mg | 10% | |
*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.
