Paleo Pork Bao
Delight in the wholesome, crave-worthy flavors of Paleo Pork Bao, a grain-free twist on the classic Asian steamed bun. This recipe masterfully combines almond, arrowroot, and coconut flours to create a gluten-free dough that’s both tender and perfectly golden when baked. Packed with a savory filling of ground pork, garlic, ginger, and coconut aminos—these flavorful baos are made even more irresistible with a hint of sesame oil and vibrant green onions. Ideal for those following paleo or low-carb diets, this healthier alternative is surprisingly easy to prepare and ready in just over an hour. Serve them warm as a satisfying snack, appetizer, or main dish, and enjoy a truly guilt-free indulgence! Perfect keywords: paleo pork bao, gluten-free recipe, grain-free buns, Asian-inspired paleo dish, healthy pork bao recipe.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 cup Arrowroot flour
- 0.25 cup Coconut flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Sea salt
- 2 large Eggs
- 1 cup Coconut milk
- 2 tablespoons Coconut oil, melted
- 1 pound Pork shoulder, ground
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 2 tablespoons Coconut aminos
- 2 tablespoons Green onions, chopped
- 1 teaspoon Sesame oil
- to taste Salt and pepper
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together almond flour, arrowroot flour, coconut flour, baking soda, and sea salt.
In another bowl, beat the eggs, then mix in coconut milk and melted coconut oil.
Combine the wet and dry ingredients to form a dough. Allow it to rest for 5 minutes to thicken.
While the dough rests, prepare the pork filling. In a skillet over medium heat, cook the ground pork until browned.
Add minced garlic, grated ginger, and coconut aminos to the pork. Stir and cook for 2-3 minutes.
Mix in green onions, sesame oil, and season with salt and pepper to taste. Remove from heat and let cool slightly.
Divide the dough into 8 equal portions. Flatten each portion into a disk about 4 inches in diameter.
Place a spoonful of pork filling in the center of each disk. Fold the edges over the filling to form a bun, pinching to seal.
Place the buns seam side down on the prepared baking sheet.
Bake in the preheated oven for 20-25 minutes, until the baos are golden brown.
Allow them to cool slightly before serving warm.
Nutrition Facts
Calories |
449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 429 mg | 19% | |
| Total Carbohydrate | 24.9 g | 9% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 4.3 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 84 mg | 6% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 424 mg | 9% | |
*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.
