Low Carb Sandwich Bun

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This is a simple recipe for a single serving low carb sandwich or hamburger bun. I prefer to bake it in the oven for a nicely browned texture, but if you are in a hurry, it can also be microwaved and then toasted.

I was afraid it would be all crumbly, but it held together nicely and was perfect for my tuna salad sandwich. I’ll be sure to make more of these the next time we have hamburgers.


Go directly to Printable Recipe w/o Photos

  • Gather together all of your ingredients and cooking utensils. It is so much easier when you have everything at hand when you need it.
  • Melt butter or coconut oil in a microwave safe container for approx. 30 seconds. Let cool a bit before adding egg.
  • Add cream, then egg, and stir.
  • Add remaining ingredients and stir until well combined.
  • Add oil, egg, cream and flour, stir

  • Pour batter into a greased 4″ cake pan or ramekin. I used my 10-ounce pyrex custard cup. Smooth top with a dampened spatula. If desired, sprinkle with sesame seeds.
  • Pour batter into 4

  • Bake in 350 degree oven for 20 minutes. Or, microwave on high for 60 to 90 seconds. It should be firm to the touch. Let cool.
  • Run a knife along the edge and turn onto a plate. It should pop right out.
  • Bake, cool, turn out onto plate

  • Slice in half.
  • Slice bun in half

  • If made in microwave, brown in toaster or pan toast until golden brown.
  • Oven Baked Version:

  • Make a hamburger or sandwich of your choice. I made a delicious tuna salad sandwich with iceberg lettuce.
  • Low Carb Bun with Tuna Salad

  • This also makes a great breakfast sandwich, such as the following with scrambled egg, ham and melted cheese. Yum! BTW, this sandwich is bigger than it looks. Those strawberries are huge!
  • Scrambled egg, ham and cheese on low carb bun

    Microwave Version:

    Slice bun in half

    Slice bun in half

  • This is also very similar to my Low Carb Toasted English Muffin, although it was a little bit smaller. I didn’t use sweetener with the low carb sandwich bun, and didn’t really notice the difference. I also think the equal ratio of almond and coconut flour made it less dense and more bread like.

Bon appétit!

Printable Recipe w/o Photos

This recipe was inspired by http://freerangecookies.com/2013/03/06/low-carb-bun-for-one/. I used Half & Half instead of coconut milk. Heavy whipping cream or almond milk would probably be okay, as well.


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