Low Carb Steamed Bao Buns with Savory Pork Filling
Satisfy your cravings for fluffy, pillowy buns with this guilt-free twist on a classic: Low Carb Steamed Bao Buns with Savory Pork Filling. Made with a gluten-free dough featuring almond and coconut flours, plus psyllium husk for a light and firm texture, these buns are perfect for low-carb and keto-friendly diets. Each bun is filled with an irresistible mixture of tender ground pork, minced garlic, soy sauce, fresh ginger, and shredded cabbage, creating a flavorful, juicy core with just a hint of spice from optional sriracha. Steamed to perfection for that signature texture, these bao buns are a healthier, delicious alternative for steamed bread lovers. Serve them with your favorite low-carb dipping sauce or extra soy sauce for a crowd-pleasing meal or snack that's both nutritious and satisfying. Easy to prepare and ready in under an hour, they're perfect for weeknight dinners or your next gathering.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cups Coconut flour
- 2 tablespoons Psyllium husk powder
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
- 3 large Egg whites
- 0.75 cups Warm water
- 2 teaspoons Olive oil
- 1 pound Ground pork
- 2 cloves Minced garlic
- 3 tablespoons Soy sauce (low sodium)
- 1 teaspoon Grated ginger
- 2 stalks Green onions, chopped
- 1 teaspoon Sesame oil
- 1 cup Cabbage, finely shredded
- 1 teaspoon Sriracha sauce (optional)
Instructions
In a large mixing bowl, combine almond flour, coconut flour, psyllium husk, baking powder, and salt. Whisk to combine.
Add egg whites, warm water, and olive oil to the dry ingredients. Mix until a dough forms. Let the dough sit for 5-10 minutes to allow the psyllium husk to absorb the moisture.
While the dough rests, prepare the pork filling. Heat a skillet over medium heat and add the ground pork. Cook until browned, breaking it up into small pieces.
Drain excess fat from the skillet. Add minced garlic, soy sauce, grated ginger, green onions, sesame oil, shredded cabbage, and optional sriracha. Stir well and cook for another 3-4 minutes until the cabbage is tender. Remove from heat.
Divide the dough into 8 equal portions. Roll each portion into a ball, then flatten it into a circle about 4-5 inches in diameter.
Spoon about 2 tablespoons of the pork filling into the center of each circle. Carefully fold the edges of the dough up and over the filling, pinching to seal the top.
Prepare a steamer basket by lining it with parchment paper to prevent sticking. Place the filled buns in the basket, making sure there is space between them.
Steam the buns for 12-15 minutes over medium heat. The buns will firm up and become slightly puffy.
Remove the buns from the steamer and serve warm. Optionally, pair with a low-carb dipping sauce or additional soy sauce.
Nutrition Facts
Calories |
3028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.6 g | 279% | |
| Saturated Fat | 54.8 g | 274% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 3881 mg | 169% | |
| Total Carbohydrate | 110.5 g | 40% | |
| Dietary Fiber | 61.0 g | 218% | |
| Total Sugars | 18.3 g | ||
| Protein | 175.3 g | 351% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 593 mg | 46% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1463 mg | 31% | |
*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.
