Low Carb Steamed Pork Baos
Savor soft, fluffy dumplings packed with a juicy, savory filling with these Low Carb Steamed Pork Baos—a guilt-free twist on the beloved traditional dish! Crafted with a dough made from almond and coconut flours, mozzarella cheese, and xanthan gum, these buns offer the perfect balance of a tender bite while keeping carbs to a minimum. The flavorful pork filling is elevated with garlic, ginger, soy sauce, and sesame oil, creating an aromatic blend that pairs seamlessly with green onions and shredded cabbage for added texture. Steamed to perfection, these gluten-free, keto-friendly baos are ideal for meal prep or as a crowd-pleasing appetizer. Ready in under an hour, they're as satisfying as they are nutritious, making them the ultimate treat for low-carb enthusiasts craving Asian-inspired comfort food.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 tablespoon Coconut flour
- 1 teaspoon Baking powder
- 1 teaspoon Xanthan gum
- 0.25 teaspoon Salt
- 2 cups Mozzarella cheese
- 2 tablespoons Cream cheese
- 1 Egg
- 1 pound Ground pork
- 2 teaspoons Minced garlic
- 1 teaspoon Grated ginger
- 2 tablespoons Soy sauce (low sodium, or coconut aminos for further carb reduction)
- 1 teaspoon Sesame oil
- 2 tablespoons Green onions, finely chopped
- 0.5 cup Shredded cabbage
- 0.5 teaspoon Black pepper
Instructions
In a large skillet, cook the ground pork over medium heat until no longer pink. Drain excess fat, if needed.
Add minced garlic, grated ginger, soy sauce (or coconut aminos), sesame oil, green onions, shredded cabbage, and black pepper to the pork. Stir well and cook for another 3-4 minutes until the mixture is combined and aromatic. Remove from heat and let cool slightly.
In a microwave-safe bowl, combine the mozzarella cheese and cream cheese. Microwave in 30-second intervals, stirring between each, until melted and smooth (about 90 seconds total).
In a separate bowl, mix the almond flour, coconut flour, baking powder, xanthan gum, and salt.
Add the dry ingredients to the melted cheese mixture. Stir to combine, then add the egg. Knead the mixture until it forms a smooth dough. If the dough is too sticky, let it sit for a few minutes to firm up.
Divide the dough into 8 equal portions. Roll each portion into a ball and flatten into a disc approximately 4-5 inches in diameter.
Place a spoonful of the pork filling in the center of each disc. Carefully bring up the edges of the dough, pinching and twisting to fully seal the filling inside. Repeat with the remaining dough and filling.
Prepare a steamer by lining it with parchment paper or cabbage leaves to prevent sticking. Place the filled baos into the steamer basket, leaving space between each bun.
Steam the buns over medium heat for 15-18 minutes, or until the dough feels firm and cooked through.
Let the baos cool slightly before serving. Enjoy your low-carb steamed pork baos!
Nutrition Facts
Calories |
3526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 269.0 g | 345% | |
| Saturated Fat | 79.2 g | 396% | |
| Polyunsaturated Fat | 9.7 g | ||
| Cholesterol | 781 mg | 260% | |
| Sodium | 4255 mg | 185% | |
| Total Carbohydrate | 71.1 g | 26% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 14.6 g | ||
| Protein | 223.8 g | 448% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 2198 mg | 169% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 688 mg | 15% | |
*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.
