Low Carb Yogurt Butter Buns

These Low Carb Yogurt Butter Buns will help replace bread in your low carb lifestyle. Bread appears to be a huge staple in most standard American diets. So it is nice to have a variety of low carb breads or buns to chose from. This is one that I quite like, if I just want to have a bun with my meal. My husband loves cutting them and putting them in the toaster, top them up with butter or strawberry jam.

When I took the buns out of the oven I tried one right away, slathered it with butter and truly enjoyed it. It was moist, light and had really nice flavor.

I store them in the fridge and do like to warm them up before I eat them.

So lets get started and I will show you how to make them!

Wet Ingredients

4 Egg Yolk

4 Egg Whites

4 Tbsp (56.8 grams) melted butter

2/3 cup (150 grams) greek yogurt

2 Tbsp water

Dry Ingredients

2 cups (192 grams) almond meal (flour)

4 Tbsp or (1/4 Cup or 24 grams) of protein powder unflavored

2 teaspoon (10 gram) of baking powder

2 teaspoon (10 gram) xanthan gum

1 teaspoon salt

Separate your eggs , place the egg whites in a bowl and beat until you have stiff peaks, set aside.

In a separate bowl add all your dry ingredients: almond meal, protein powder, baking powder, xanthan gum and salt, mix well. Set aside

In another bowl mix the egg, yogurt, water and butter.

Gradually add the wet ingredient to the dry ingredient and mix well until it is a sticky dough.

Once the egg whites have nice peaks, you will turn on your industrial mixer on low or mix by hand, gradually add the mixed wet and dry mixer to the egg whites.

Stop the beaters and clean the sides of the bowl with a spatula, turn the beater on until the egg whites are mixed into the dough.

You have 2 options, use a silicone cupcake pan or metal pan or wet your hands and roll the dough into small rolls and bake.|

Preheat oven 320 F

Place it in the oven for 35 minutes

260 calories

Serving: 6

Yield: 4.2 net carbs

Stay Healthy and Live Well!

Gayle