Free Printable: Low Carb & Keto Food List
Get It NowNo need to skip the buns on your burger recipe, make keto buns instead! Bunless burgers and lettuce wraps are great, but let’s face, it sometimes you just want an actual bun (that’s sturdier than cloud bread). These low carb keto hamburger buns are your answer. They’re soft and chewy at the same time — and they’re so easy to make.
A big thank you to Low Carb Yum for sharing this amazing keto burger buns recipe with me! I often use it when I’m grilling.
Why You’ll Love These Keto Buns
- Taste so much like traditional hamburger buns
- Soft, chewy, airy texture
- No eggy taste
- None of the fake ingredients that store-bought buns have
- Keto friendly, low carb, gluten free, dairy free, and nut free
- Only 3.3g net carbs per serving
- Perfect for burgers or sandwiches
Ingredients & Substitutions
This section explains how to choose the best ingredients for keto hamburger buns, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Whole Psyllium Husks – This is like a gluten substitute. It adds volume, structure, fiber, and moisture, resulting in soft and fluffy buns. You could probably use psyllium husk powder instead, but I haven’t tested it.
- Warm Water – This helps to “bloom” the psyllium husks to turn them into a gel. The ideal temperature is like a baby’s bath water, not too hot or cold.
- Coconut Flour – The key to these light and fluffy keto burger buns is Wholesome Yum Coconut Flour! This premium low carb flour creates a soft and spongy texture without any gluten, preservatives, or artificial ingredients. I always keep some on hand for coconut flour bread, coconut flour cookies, and more! It absorbs a lot of moisture, though so you can’t substitute it with anything else in these keto buns. Also, be aware that different brands have different levels of absorbency, so even swapping for a different coconut flour may yield a different result. If you want to use almond flour, try using my keto hot dog buns with fathead dough instead and shape that into hamburger roll shapes.
- Baking Soda – Gives these low carb hamburger buns their fluffy texture without the need for traditional yeast. Most of my recipes use baking powder for this purpose, but this one needs baking soda.
- Sea Salt
- Eggs – You will need both whole eggs and egg whites for this keto recipe. Using fewer yolks prevents the keto buns from tasting eggy. Use room temperature eggs for easier blending and better texture. I haven’t tested egg substitutes to see if they would work, but probably not, since so many eggs are needed.
- Oil – These keto burger buns need both avocado oil and coconut oil. If you’re out of one of these, you can likely use olive oil instead of avocado oil and butter instead of coconut oil.
- Sesame Seeds – Although optional, they look great and add a subtle nutty flavor.
How To Make Keto Buns
This section shows how to make low carb hamburger buns, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Prep. Preheat your oven. Lightly grease a muffin top pan (not the same as a muffin pan, but very convenient!) or a baking sheet (for hand formed rolls).
- Gel the psyllium. Mix psyllium and water in small bowl, and set aside until it turns into a thick gel.
- Mix the dough. Add all the remaining wet and dry ingredients (coconut flour, baking soda, sea salt, egg whites, eggs, avocado oil, and coconut oil) to a food processor or electric mixer. Pulse until well combined.
- Combine. Add the psyllium gel into the food processor or bowl, and blend until mixed well.
- Form the keto buns. Divide the dough among the muffin top pan slots, or use wet hands to form balls and place onto a baking sheet. Sprinkle with sesame seeds, if desired.
- Bake. Place the pan in the oven and bake until the edges are golden and a toothpick inserted into the center comes out clean.
- Cool. Let the low carb buns cool a bit on the pan first, then finish cooling on a wire rack. They need to cool completel
Tips For The Best Keto Hamburger Buns
- Add an egg wash if you like. For a darker golden brown color and shiny appearance, whisk an egg and brush over the tops before baking.
- Be careful not to remove the keto buns from the oven too early. If you do, they may deflate. The toothpick test is fairly reliable, but sometimes makes it seem like they are done before they actually are, so also confirm that the buns are golden brown and don’t feel “wet” inside.
- Cooling completely is key for the right texture. If you try to eat them while they are still warm, the buns will be gummy inside. Resist the urge and let them cool first. If you want them warm, you can always reheat them on the grill, in the oven, or in the microwave later.
Storage Instructions
- Store: Keep leftover buns in an airtight container in the pantry for 1-2 days, or in the refrigerator for up to 5 days. Avoid wrapping them in plastic, which can ruin the texture.
- Freeze: After cooling, arrange the keto burger buns on a parchment paper lined sheet pan and freeze for 1-2 hours, until solid. Transfer to a freezer bag and freeze for 2-3 months. Thaw overnight in the fridge.
What To Serve With Keto Buns
Once your keto hamburger buns are ready, you need to fill them! Here are a few ideas to get you started — and they are for more than just burgers:
- Burgers – Of course, the obvious choice! I use these low carb hamburger buns for my juicy burgers (pictured above) or sloppy Joes, but if you want a lighter option, they work with turkey burgers, too.
- Chicken – Use these keto buns to make cold keto chicken salad sandwiches or try a hot crack chicken sandwich.
- Pork – For a quick and easy dinner idea, use these low carb buns for pulled pork sandwiches.
- Sandwiches – You could also replace bread with low carb buns and make a sandwich with your favorite fixings.
More Low Carb Bread Recipes
If you like these keto buns, you might also like some of these other keto bread recipes:
Tools To Make Low Carb Hamburger Buns
- Food Processor – You can also use an electric mixer for a smooth dough.
- Muffin Top Pan – This pan makes it easy to make keto buns with less fuss.
Keto Buns (Low Carb Hamburger Buns)
Make your own keto buns for burgers, with just 3.3g net carbs! These low carb keto hamburger buns are airy, chewy, nut-free, and dairy-free.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (177 degrees C). Lightly grease a muffin top pan (or use a lightly greased sheet pan for hand formed rolls).
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Mix psyllium and water in small bowl, set aside. It will turn into a thick gel.
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Add remaining ingredients into a food processor (or mixing bowl) and pulse (or blend with electric mixer), until well combined.
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Add psyllium gel into the food processor (or mixing bowl) and pulse (or blend with electric mixer), until mixed in.
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Divide batter evenly between 12 muffin top molds (or shape into 12 rolls with wet hands). Smooth the tops. Sprinkle with sesame seeds, if desired.
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Bake for 25-30 minutes, or until edges are brown and a toothpick inserted near center comes out clean.
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Let rolls sit in pan for 10-15 minutes. Remove from the pan and allow to cool completely on a rack.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1 keto bun
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
122 Comments
Cheryl
0Can I use ground psyllium husk instead of the whole in the hamburger bun recipe? If so, how much? I am guessing 2 tablespoons of ground vs 6 tablespoons of whole.Thanks in advance for the info.
Wholesome Yum M
0Hi Cheryl, I haven’t tried it with powder, so am not sure how much you’d need without testing it. Let me know how it goes if you try it!
Pam
0Can I use almond flour instead of coconut flour for this recipe
Wholesome Yum M
0Hi Pam, Sorry, almond and coconut flour are not interchangeable. This recipe would have to be completely reworked in order to use almond flour. I suggest trying this recipe for Keto Hot Dog Buns. It uses almond flour and can be shaped into circles for hamburgers or sandwiches. Enjoy!
Julie
0Did you mean 2 egg whites instead of 2 CUPS of egg whites??
Thank you
Wholesome Yum M
0Hi Julie, 2 cups of egg whites is correct.
Sarah
0Can the baking soda be substituted with baking powder?
Wholesome Yum M
0Hi Sarah, Sorry this recipe needs baking soda for the correct reaction to happen.
Heather Kuhn
0So what, exactly, is the baking soda doing? I don’t any acid for it to react with, so I’m a bit confused.
Wholesome Yum M
0Hi Heather, The baking soda reacts with the whole eggs to help provide lift to the recipe. Enjoy!
Sarah
0Will psyllium husk powder work for this recipe?
Wholesome Yum M
0Hi Sarah, Probably, but I have not tried it to confirm.
diana
0Made them, ate two with organic beef burgers in them. It was soooo nice to have real buns! They are just a tad sweet, so I might substitute more avocado oil for the coconut oil — or I might add savory flavorings — but I will be making these again! When I created parchment paper forms (fold in half for structural stability, then slice near each end halfway, one slice bottom half, one slice top half, to link ends) and cooked them longer — my oven, not a recipe issue — they were incredible! Easy to slice in half, too. Thank you so much! Definitely a keeper recipe.
I did add about a capful or two of ACV (reader/ reviewer mentioned that).
Diana
0I made these today. For the first six, I used my silicone muffin pan which, unfortunately, measures about 2 3/4″ across each muffin section, top. For the second batch of six, I used parchment paper and that trick I learned in kindergarten — cut a strip, then decide where it should overlap to form a circle and cut halfway down on one side of the overlap, and halfway up on the other side. I wish I’d cooked the first six longer, as they were so cute and poufy after 28 minutes, and done by the toothpick test. I’m cooking the second six longer — very lightly browned now, but I’m hoping the shape holds better if cooked longer. (Issue is probably my oven, not this awesome recipe.)
These are really easy to make! I got over my fear of separating egg whites from yolks, too. For now it’s a solid four stars, and if I find the taste to be awesome tomorrow night, I’ll up that rating. –diana
diana
0Rating upped! Six stars if I could!
Barbara
0K
diana
0By my calculations it will be about 5g CHO (total carbs – fiber) per bun, which is still awesome! I will be making these in the next day or two — cannot wait to have a hamburger bun I am not allergic to. Almonds are an issue, sadly. Thank you for no-almond recipes!
Mabel
0AGREE 100% !!!! So many great recipes but when the ingredient list has “Almond” anything I don’t bother unless I read a substitute option. So Thank you I will be making this one this weekend for my cookout 🙂
Maggie
0Hello! Thanks for your many great recipes! I just want to ask if instead of 2 cups egg whites I can use 2 cups flax eggs. I can’t find egg white cartons where I live and I don’t want to use so many eggs. The rest of ingredients I’ll keep the same as the recipe. What do you think? Thanks in advance!
Wholesome Yum M
0Hi Maggie, I’m sorry this will not work. Flax eggs only work in recipes that call for a few eggs.
kerstin kobetitsch
0Hi,
So I followed the recipe to a T. I thought while preparing the batter that is was kind of liquidy, but continued.
Mine looked like the video, scooping out the batter in a 1/3 cup and placing it on the baking sheet. In the end they came out like discs. Much more height is needed for them to resemble the picture. If I cut them as in the video, the slices will be too thin and not be able to hold any kind of burger..turkey burger as I like.
Where did I go wrong? ingredients were fresh…
Kindly advise
~ Kerstin
Wholesome Yum M
0Hi Kerstin, I’m sorry this recipe didn’t turn out as expected. Did you use fresh egg whites or carton? This recipe turns out best when using fresh egg whites, or a brand new carton of whites.
Rosina
0Hi I have an avocado allergy. Could I use olive oil or almond oil as a substitute? If so what amount do I use? Thanks
Wholesome Yum M
0Hi Rosina, Yes, olive oil can work in place of the avocado oil in this recipe. Please use the same amount as written.
Maria Karam
0Can i use olive oil instead of the coconut oil
Wholesome Yum M
0Hi Maria, Yes, olive oil should work just fine in place of the avocado oil.
Eliane
0I really like the taste of those burger buns. I’ve prepared them twice, however, on both occasions I had trouble with the amount of liquid. I ended adding double of water recommended in the recipe. Any advice? Thank you.
Wholesome Yum M
0Hi Eliane, Are you using whole or powdered psyllium husks? If you are using powdered or ground, then the extra water is probably necessary for the recipe to work.
Iris
0What can you do with all the egg yolks, 18 eggs are used with only the whites?
Wholesome Yum M
0Hi Iris, I have several recipes that use egg yolks! Check out these: Keto Flan, Keto Chocolate Protein Ice Cream, Sugar-Free Almond Milk Ice Cream, Low Carb Tiramisu, and Keto Creme Brulee. Enjoy!
Alan
0Question
The recipe ask for 2 cups of egg whites plus 2 eggs is that correct?
Wholesome Yum M
0Hi Alan, Yes that is correct.
Anne
02 cups of egg whites, is that egg white from 16 eggs?
Wholesome Yum M
0Hi Anne, Yes, if you are using fresh whole eggs, then it will be approximately 16 egg whites to reach 2 cups of egg whites.
Judith C Malinowski
0I made these according to the recipe in your cookbook, it did not say coconut flour, it said almond flour they haven’t cooled yet I will let you know how they come out.
Wholesome Yum M
0Hi Judith, Yes, this recipe is different from the book. I hope you enjoy them!
Deb
0Hi
I am just wondering if I can use almond flour in this recipe. I do not like coconut flour at all.
Thanks!
Deb
Wholesome Yum M
0Hi Deb, Unfortunately, the coconut flour can’t be subbed for almond flour without completely reworking the recipe.
Bear
0Hello …I made the keto hamburger buns this morning . Just curious…they came out heavy and looked cooked but the texture was nothing like a hamburger bun ….it was more like pound cake …very compact and spongy …not light …sort of heavy ….not sure if that’s the way they are supposed to be…did I do something wrong …maybe not cooked long enough since I made them bigger …only 6 in the batch …although the toothpick came out clean.
Wholesome Yum M
0Hi Bear, Please check your baking soda to see if it’s still within expiration. These buns are heavier than traditional hamburger buns, but they should have a light airy texture, not dense like a pound cake (See the 8th picture down from the top for a visual reference on the texture).
Bear
0So ..not sure what happened to my reply …but its not showing …so ..here it is again …all my ingredients are fresh bought and nothing has expired …so not sure what went on …I’m thinking since I made 6 hamburger buns stead of 12 …they were twice the size , that maybe I should have cooked them longer ..If you think that maybe this could have been the problem …how much longer do you suggest I cook them if I make them bigger.
Wholesome Yum M
0Hi Bear, Yes, I think you are correct about them needing to bake longer. If they are double the size, then they will probably need another 15-20 minutes bake time. You’ll want to keep an eye on them and make sure the tops don’t get too brown. Feel free to tent them with aluminum foil to keep them from getting too dark.
Jenn
0These Keto buns are a total game changer! Thanks so much for the detailed recipe!
Jessica
0I was a little hesitant to make by own buns, but I loved them. They were easy and had more flavor than store bought.
Justine
0I was pretty skeptical about this recipe, but it actually did taste just like bread! It didn’t take much more effort than making a loaf of bread….I think next time I’ll try doubling the recipe and then freezing them so I can have them on hand when I need them.
Al Jarvis
0My hamburger mold and bun top mold are both 4″. I could find nothing in the ingredients, recipe, or descriptions that indicate if the recipe is for a 3″ or 4″ bun. If recipe is for 3″ what must a person change to make it for 4″ bun? Many thanks.
Wholesome Yum M
0Hi Al, The Keto Buns as written make 12 3″ buns. I suspect you will probably want to divide the dough into 8 servings to get a bun 4″ across. Enjoy!
Erin Rich
0Do you prefer this recipe over the almond flour and flaxseed bun in the cook book?
Maya | Wholesome Yum
0Hi Erin, Both are good, it’s a matter of preference. You might also like my keto hot dog buns recipe, which be used for burger buns as well if you like.
Susan Pinsonneault
0My batter was considerably more liquid than what’s shown in the video. There was no question of shaping it on the baking sheet. I used a ladle, finally, to put the batter on the baking sheet. The result looks like whole-wheat pancakes, but tastes lovely. My husband said, in wonder, “That tastes like bread.”
But there’s also no question of slicing these in two. Maybe I can use this batch to wrap brats or hot dogs. I’d like to try again, though. Any idea what I need to do to get them to be thicker? Short of buying yet another baking implement to put in my overcrowded baking cabinet?
Wholesome Yum M
0Hi Susan, Psyllium husk and coconut flour are both very absorbent. Letting the batter rest for 10 minutes will give these ingredients enough time to hydrate and thicken your batter to match the consistency on the video.
Hope Bina
0I only have psyllium husk powder. Can I use that and how much?
Wholesome Yum M
0Hi Hope, Sorry, I haven’t tried that. Let me know how it goes if you do!
Ela
0The buns have a great texture and held up well to my turkey burger. I’m thinking that the next time I make them I’m going to top some of them with “everything” seasoning for a little extra flavor. Any other suggestions of other spices I can use in the mix?
Wholesome Yum M
0Hi Ela, Sea salt and rosemary is also delish! Get creative with seasonings and enjoy!
Annick Rivalland
0Hi! Can the coconut flour be replaced by chickpea or almond flour in this recipe?
Wholesome Yum M
0Hi Annick, Not in this recipe. Replacing that amount of coconut flour would change the ratios in the recipe a lot. Here are two other alternatives to the hamburger buns that may suit your needs better: Fathead Dough Dinner Rolls and Cloud Bread Rolls.
Melissa
0How about hotdogs buns? We need a recipe for them!
Wholesome Yum M
0Hi Melissa, Great idea! I’ll have to experiment with that.
Melissa
0Thanks! I love your recipes and they work! But I eat a lot of hotdogs and can’t find a bun recipe that works
Miren Lacson
0Can you omit the psyllium husk?
Wholesome Yum M
0Hi Miren, I’m sorry, the psyllium husk is necessary for structure in this recipe. I don’t recommend omitting it.
MARY PROCOPIO
0Can xanthium gum be used instead of psyllium husks? I have that on hand. If so, how much should I use? Thank you.
Wholesome Yum M
0Hi Mary, I am sorry, that won’t work in this recipe. The psyllium husks are necessary for this recipe to work.
Lori
0Just want to point out that when you switch to metric measurements, the gram weight of the psyllium is way out at 88.72 grams! The amount of about 27 grams as stated in the brackets is correct. I’m glad that I caught this, otherwise I don’t think that the buns would have turned out. I used a large muffin pan and they turned out perfectly; and so easy to make!
Becca
0I tried this twice in a row and my psyllium husks didn’t turn into a gel so much as clumps and did not mix into the rest of the mixture at all. And ideas?
Wholesome Yum M
0Hi Becca, Did you watch the video in the recipe card? How did the texture compare? It sounds like you may need a little more water to allow the psyllium husk to mix together.
Drothy
0Could you tell me how many eggs we actually use in this recipe, whole eggs or what kind of egg whites, I get my egg white from whole eggs and then separate the two of them to get my whites to beat up fluffy.
Wholesome Yum A
0Hi Dorothy, we use 2 whole eggs plus 2 cups of egg whites. 2 cups of egg whites uses the whites of about 18 eggs.
Lisa
0This recipe sounds amazing. I had a question about the amount of batter to use for each roll if you don’t have a muffin pan and are forming the roll by hand. I couldn’t tell what size the measuring cup used in the video is.
Wholesome Yum
0Hi Lisa, use 1/3 cup at a time to measure.
Karen Pearson
0Hi, just made the hamburger bun recipe exactly as you listed and used a silicone baking sheet. I made 12 rounds, but all of my buns bled together and now I have square buns. They are still cooling but I am sure they will taste ok. Any idea what I did wrong? I am at 660m elevation.
Thanks, Karen
Wholesome Yum
0Hi Karen, I’ve never worked with silicone sheets before so that could have been the issue. Silicone conducts heat differently than a metal baking pan.
Sue
0Can I use xanthan gum instead of psyllium husks? I just have the powder, but I wanted to make these buns for hamburgers tonight!!! They both do pretty much the same thing right?
Maya | Wholesome Yum
0Hi Sue, No, probably not in this case. They work in similar ways, but psyllium husks are used in much larger quantities, absorb water and provide more volume. I don’t think the replacement would work in this recipe. You may want to try my paleo keto bread that uses xanthan gum instead.
Kirk Hansen
0I got confused by the discussion of eggs, vs. egg whites, vs. eggs plus egg whites, vs. egg whites plus more egg whites.
Bottom line: We’re to use a carton of egg whites PLUS two eggs. Right?
Wholesome Yum
0Hi Kirk, you’ll be adding one pint of egg whites (just the whites) plus two whole eggs. Check out the recipe video above to see it in action.
Lajeuns
0That was the best hamburger/sandwich bun I have had yet!!
Victoria
0I bought Bob’s Red Mill Psyllium Fibre Powder instead of whole Psyllium Husks. Will this recipe still work?
Wholesome Yum
0Hi Victoria, I haven’t tested it myself so I’m not sure. You can try this low carb bread recipe instead, which uses the powdered version.
Debbe
0I would love to know if chia seeds works in this recipe. I have them, but don’t have psyillium husks. I need to get it, I’m seeing more recipes using it.
Wholesome Yum
0Hi Debbie, psyllium tends to have unique properties in bread so I’m not sure chia would work here. Let me know if you try it!
Allison
0Baking powder would probably give these more rise and make them fluffier. You don’t have any acid in your batter to activate the baking soda. Baking powder is a mix of baking soda and cream of tartar, which is an acid and will activate when it gets wet. Or you could add some apple cider vinegar or lemon juice but that changes your liquid measures. I’m going to try it with baking powder. Thanks for experimenting with new recipes.
Leah Evans
0Did you try this with the baking powder? Did it work?
Valerie
0Can you freeze the hamburger buns?
Maya | Wholesome Yum
0Hi Valerie, Yes, you can!
Carmen
0Would these freeze ok? I’m probably the only one in the house that would eat them.
Maya | Wholesome Yum
0Hi Carmen, Yes, you can freeze them.
Tia
0Would this work using almond flour instead of coconut flour? And all coconut oil instead of avocodo oil? And is the coconut oil measure in the solid state or melted state?
Maya | Wholesome Yum
0Hi Tia, No, unfortunately almond and coconut flours are not interchangeable. But as for the oil, yes, you can replace it – measure it liquid.
Connie
0Thank you for this recipe. I’ve been making burgers and using lettuce for buns, and I do miss the texture of buns, so I’m anxious to ry this. Bet it would make a good egg sandwich too!
Maya | Wholesome Yum
0Yes, these buns are pretty versatile, Connie! Thanks for stopping by!
Peggy DiDonato
0Can I use flax meal or chia seeds instead of psyllium husks?
Maya | Wholesome Yum
0Hi Peggy, I haven’t tried that. Usually psyllium is pretty unique, though. Let me know how it goes if you try a substitution!
Gary Grinwis
0Being a recently diagnosed diabetic who loves carbs, I want to thank you for this recipe for the low carb hamburger buns. My health store helped me with the ingredients. I made them exactly like the recipe called for and they are fantastic. Looking forward to trying the other suggested recipes.
Maya | Wholesome Yum
0Thank you, Gary!
Maria Riojas
0Hola. Algún ingrediente substituto para la cáscara de syllium?
Maya | Wholesome Yum
0Hi Maria, I had to use Google Translate for this one. 🙂 Unfortunately this recipe does not have a substitute for the psyllium, but you can try one of my other bread recipes in the recipe index.
Penny
0Just wondering why avocado oil? Would olive oil be an acceptable substitute?
Maya | Wholesome Yum
0Hi Penny, Avocado oil has a neutral taste, a higher smoke point, and a better omega-3:omega-6 ratio. But, you can definitely use olive oil!
Wholesome Yum A
0Would you use the same ratio on the oil if using something other than avocado? Avocado allergy here. Coconut oil better for Keto?
Maya | Wholesome Yum
0Hi Amanda, Any bland flavored oil would work. You could try light olive oil or refined liquid coconut oil. Solid unrefined coconut oil would likely impart coconut flavor. Avocado oil, olive oil and coconut oil are all great for keto, so you can use the latter two if you have an avocado allergy. Please come back and let me know how you liked the hamburger buns!
Teresa
0What’s psyllium’s purpose?
Maya | Wholesome Yum
0Hi Teresa, The psyllium provides structure, texture, binding, and volume. It’s a pretty major part of this recipe.
Kathy
0Can you tell me where I can get whole psyllium husks? I’ve never used this ingredient before. Is psyllium powder an option?
Maya | Wholesome Yum
0Hi Kathy, You can get whole psyllium husks here. I haven’t tried Lisa’s recipe with psyllium husk powder. I have a psyllium bread recipe here that uses powder.
Inez
0Looong day with kids marching in parade, but the whole shebang held up something like 2 hours with our VP and secret service along the route, etc. Completely threw me off my game for Independence Day meal planning! Very happy to find this recipe. Easy peasy even though I did crack a slew of eggs for the whites. Easy to form on silicone mat! I added a little onion powder for fun, and some sesame seeds on top. I may make them thinner next time and pulverize some Caraway seed to give a rye flavor for Reuben sadndwiches. Yum, indeed!
Maya | Wholesome Yum
0Thank you, Inez! I agree Lisa made a great recipe. Those little additions sound delicious.