Low Carb Breakfast Buns
Loaded with fibre and yumminess, these breakfast buns can actually be eaten any time of the day – not just for breakfast. Use them when you’re making burgers or if you’re just having one of those bread cravings days. Also a great accompaniment for my yummy Creamy Tomato Soup!
- ¾ cup almond flour
- 1 Tbsp whole flax seeds
- 1 Tbsp sunflower seeds
- 2 Tbsp psyllium husk powder
- 1 tsp baking powder
- ½ tsp salt
- 2 Tbsp olive oil (extra virgin, or light)
- 2 eggs
- ½ cup sour cream (or creme fraiche)
Preheat oven to 200 degrees celsius.
Mix all dry ingredients.
Add eggs, olive oil, and sour cream and mix gently.
Let the mixture sit for 5 minutes.
Cut the dough into 4 pieces. Shape into balls and put in a cake pan covered with baking paper (I use a circular pan, but anything really will work here so long as it has sides).
Bake for approximately 20-25 minutes until browned.
Let cool, slice open and cover with butter or other yumminess.