Intrigued by the writings of Peter Attia on well-formulated ketogenic diets for cycling performance, not to mention the collective works of Dr. Stephen Phinney and Dr. Jeff Volek, I decided it was time at last to give low carb a try.
A few days into a low carb experiment I was browsing the cavemanketo website for some dinner ideas and came across this incredible flax bun recipe. I want to emphasize that you do NOT need to be on a gluten-free or ketogenic diet to thoroughly enjoy these flax buns! Here’s how they looked as a breakfast sandwich:
They turned out great, but I wanted to modify the recipe a bit. After several attempts, here’s my final recipe:
- ¾ cup Flax Meal
- ¼ cup coconut flour
- 1.5 tsp Baking Powder
- Pinch of Salt
- ½ Cup Water
- 2 Tbsp melted Coconut Oil or Butter
- 2 Large Eggs
- Combine dry ingredients, then add eggs/oil/water and mix
- Portion onto pan, using 4” baking ring to form perfect circles
- Bake for 18 minutes at 350 degrees
- Let cool on wire rack
Makes 8, or enough for 4 sandwiches/burgers.
Some added coconut flour holds some more moisture into the buns and allows them to hold their form better given that I don’t have those muffin top pans that cavemanketo uses.
Prep time is minimal. With a bit of practice you should have everything ready by the time your oven has preheated. I baked mine for about 18min, but you can throw the broiler on towards the end if you want yours to brown a bit more than those shown above.
Need to get rid of some leftover turkey from Thanksgiving? Flax bun turkey burgers of course!
Here’s the 3rd batch as a burger, slightly more toasted this time:
They are gluten-free of course, and if you’re looking for a low carb recipe these will fit that bill as well. Here are the approximate numbers for 1 serving (2 halves), if you’re into that:
Net Carbs 1.7g