These are something like 1.3 grams of carbs each (you'll have to do your own ingredient check using your own brands as the brand of ingredients you use can be the difference in 10+ carbs depending on the protein powder; and even have hidden sugars in them. Mine don't.)
These are best used right after you bake them. Because they are cheese-dough based, they will get hard when cool. I still like them that way as it reminds me a little bit of a chewy ciabatta, but they aren't good as a 'hamburger' bun at that point.
Low Carb Hamburger Buns
1 1/2 c good quality blanched almond flour
1 T baking powder
1/4 c unflavored whey protein powder
1/4 t salt
1 egg
1 1/2 c shredded mozzarella cheese (I found Sam's Club brand in the really large bag works best)
Preheat your oven to 400.
If you have a pizza stone, leave it in the oven to preheat as well.
Mix the dry ingredients together in a bowl while you melt the mozzarella cheese in the microwave until it's just melty, but not cooked or sizzling. Place an egg in the bowl of a food processor and pulse a couple times, then add the melted cheese and pulse a couple more times. Add the dry ingredients, pulse until it comes together to form a ball. If it's too wet, add 1 or 2 tablespoons of almond flour and pulse. It should come together and form a ball of dough. Sprinkle some parmesan cheese (optional) on a piece of parchment paper and flip your dough on a couple times and knead a couple times, then divide your dough into 5-8 portions depending on how large you want your buns.
Form them into rounds, and flatten just a bit so they are the shape of a regular hamburger bun. I make them about 1 1/2 inches tall maybe? I don't measure them obviously. I get about 5 average sized buns from this. Leaving them on the parchment paper, transfer them to the hot pizza stone in your oven.
Bake for 10-12 minutes until they are golden brown on the top, and have a crust so they are not squishy. Now, you should easily be able to flip them over. Let them bake another minute or two, just until the bottoms are golden, as this helps the almond flour dry and form a light crust so it's not wet, moist or squishy when you take them out to cool/use. Remove from the oven as soon as the bottoms aren't wet anymore. Cool briefly on a cooling rack, split and add your burgers (or eat them as a bun - they are fabulous with a bit of garlic butter!)
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YUM! I ate one straight from the oven just as a roll/bun plain because they were so good, I was hungry, and I just couldn't wait. But yes, the others were used with our cheeseburgers.
