- 1 (14 ounce) can of hearts of palm, well drained (about 8 oz drained weight or 1 1/2 cups sliced)
- 4 large eggs
- 2 tablespoons olive oil
- 1/2 cup warm water
- 2 cups super-fine blanched almond flour
- 2/3 cup coconut flour
- 1/4 cup psyllium husk powder
- 4 teaspoons baking powder
- 1/2 teaspoon fine salt (sea salt or Himalayan salt preferred)
- Preheat the oven to 375 degrees Fahrenheit.
- Line a baking sheet with parchment paper.
- Combine the hearts of palm, eggs, olive oil, and water in a blender.
- Blend for at least 1 minute until smooth and a little frothy.
- Put the almond flour, coconut flour, psyllium husk powder, baking powder and salt in a large bowl and stir well with a fork to combine and break up any clumps.
- Pour the wet ingredients into the bowl, and fold in with a large spoon or spatula until a stiff dough is formed.
- Divide the dough into 8 balls of equal size.
- To make hamburger buns, form into patties 4 inches across by 1 inch thick. Top with sesame seeds if desired.
- To make hot dog buns, roll into cylinders, about 1.5 inches wide by 5 inches long.
- Flatten the hot dog buns down slightly, so they are only 1 inch high. Then make a dent down the center with your fingers. (see photo in post for example)
- Bake the buns for 30 minutes.
- Remove from the oven and cool for 10 minutes before slicing and serving.
- If making hot dog buns, I found cutting a notch in the top to make room for the hot dog was a little easier then just slicing them and prying them open.
- Store buns in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
Approximate net carbs per bun = 4g.
- Category: Keto Bread
- Method: Baking
- Cuisine: American
- Serving Size: 1 bun
- Calories: 254
- Fat: 19g
- Carbohydrates: 13g
- Fiber: 9g
- Protein: 12g
Keywords: Keto burger buns, Keto hot dog buns, low carb buns, keto buns