HAM & EGG BUNS – Keto, Low Carb, Gluten Free
Ham & Egg Buns made with white flour are very popular here in Japan. You will find them in almost every bakery (sometimes corn mayo salad on top instead of egg mayo salad like in this recipe). So, I wanted to try making them in a keto / low carb version, of course with fat head dough. They turned out to be absolutely delicious!
It’s easier to make than you think. Just follow the video below.
For my other Fat Head recipes, please click here!
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Ham & Egg Buns / Keto / Low Carb / Gluten Free
- 2 Hard Boiled Eggs, Chopped
- 2 tbsp Mayonnaise
- 1/2 tsp Whole Grain Mustard
- 1/4 tsp Sea Salt
- A Pinch Black Pepper
- 1 1/2 cups Shredded Mozzarella Cheese (160 g)
- 2 oz Cream Cheese (56 g)
- 1 Egg
- 3/4 cup Almond Flour (85 g) (or 3.5 - 4 tbsp (30 g) Coconut Flour)
- 1 tsp Aluminum-Free Baking Powder
- 1 tsp Xanthan Gum (Optional but helps the texture)
- 4 slices Ham
- 1 oz Shredded Cheddar Cheese (28 g)
- 1/2 tsp Parsley
Combine all the ingredients and mix well.
In a large saucepan, melt the mozzarella cheese and cream cheese over low heat until it can be stirred together and remove from the heat. (Or microwave 1 - 1.5 minutes.)
Stir until well combined.
Add an egg and stir.
Add the almond flour (or coconut flour), baking powder and xanthan gum and mix well.
Wet your hand and knead it until uniform. * Reheat the dough if it gets crumbly. (Add flour little by little (like 1/2 tsp at a time) if the dough is too sticky.)
Preheat the oven to 180 C / 350 F.
Divide the dough into four equal portions.
Place one portion of the dough on a parchment paper. Cover with another parchment paper and roll it out to a circle slightly (1/2 inch / 1.5 cm) bigger than the prepared ham.
Place the ham on the dough.
Roll up the dough and place the seam side down. Pinch the ends together to seal. * Wetting your hands helps.
With a knife, cut the dough lengthwise, leaving about an inch (2.5 cm) intact on the ends.
Spread the opening as wide as possible, leaving the bottom layer intact.
Place 1/4 of the cheddar cheese, and then 1/4 of the egg mixture into the opening. (Make sure that the ham on the side is not covered completely by the egg mixture.)
Repeat with the remaining three portions of the dough.
Bake for 20 - 23 minutes.
Cool on a wire rack for 10 - 15 minutes.
Sprinkle the parsley on top.
Keep refrigerated. Reheat in the oven / toaster oven before serving for a fluffy texture.
Per Bun (with Almond Flour):
Calories 466 kcal, Protein 27.4 g, Total Fat 36.9 g, Total Carbohydrate 7.4 g, Dietary Fiber 2.5 g, Sugar 2.4 g
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