Wow, I cant believe how good these are! I didn’t think I’d do it, but it is possible!
A few notes – so I did use yeast but mine didnt really rise, so don’t worry if yours doesnt. They still turn out delicious. HUNGRY ELEPHANT NOTE: I’ve been corrected! Apparently I needed to use sugar to activate the yeast, so if you add 1 tsp of sugar into the yeast before the water it should rise later on. The sugar will turn into CO2 from the yeast so there will be no sugar in your bread and no carbs added to the macros.
Secondly, when I put mine in the oven, I found it best to put them on one layer only.. As well, they started to brown pretty fast, so I would suggest keeping an eye on them and if they are brown and the timer isn’t done, put some foil over them to keep them from burning on the top.
What you will need:
First things first, warm up your water and add it into your yeast. Set aside for approximately 15 minutes.
In the meantime, in a mixing bowl, whisk together your almond flour, coconut flour, garlic powder, dill, parsley, xanthan gum and baking powder.
Stir in your melted butter & water with a spoon. Once it starts to clump together, wet your hands and knead it until it forms a dough,
Cover and set aside the dough for 30 minutes. Again, it may or may not rise – mine did not.
Once the dough is set, water your hands and take a small chunk of the dough. Flatted it into a small circle and place a small piece of cream cheese.
Take the dough and form a ball around the cream cheese so it is nicely sealed inside with no cheese peaking out.
Continue on for the rest of the balls of dough.
You can use a cast iron pan or a cake dish like me, make sure it is either greased or lined with parchment paper.
Place your balls of dough snuggly inside the pan. Make sure it is all one layer and that they are nice and snug. Let it sit.
In a pot, melt your butter on medium low. Stir in your garlic powder, chives, pepper and parmesan cheese.
Brush the dough with the garlic butter mix. Save some for basting!
Put in the oven at 350f/176c for approximately 40 minutes. Brush with the butter again half way through.
Again – if your buns start to brown before the timer is up, place a piece of foil overtop so they don’t burn.
Take out and enjoy!!
This recipe makes approximately 24 buns.
Nutritional information per bun:
NET CARBS: 2.9