I have tried revolution rolls and Oopsies, but they didn't do it for me, so I decided to invent a hamburger bun that was more bread-like, and this one definitely is. Don't let the pork rind flour fool you, you won't taste a trace of it. These sturdy buns will stand up to any burger you throw at it, I have eaten many an angus burger on these.

Widget's Hamburger Buns

1/4 cup almond flour
1/4 cup plus 2 tablespoons pork rind flour
3/4 teaspoons baking soda
1/4 cup plus 2 tablespoons mayonnaise
1 pkt. Splenda (optional)
3 eggs
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

For the pork rind flour, grind the rinds in a food processor, measure them, then grind in a coffee grinder. If you make your own almond flour, use the same process.

Preheat oven to 400. Oil the wells of a muffin top pan.

In a small bowl, stir the flours together. In a seperate bowl, use a fork to whip the remaining ingredients together. Stir the flours into the egg mixture.

Pour into the wells and bake 12 minutes. Remove at one to cool. Once cooled, use a serrated knife to split the buns. Can be frozen.

These look interesting, Widget!

How many buns did that amount make?

There are 6 wells in a muffin top pan, it makes 6. I posted this recipe on 2 other low carb websites. Everyone who tried it gave it rave reviews. It even looks like bread. If you decide to give it a try, let us know what you think.

What are the numbers for this ?

You could log the ingredients into My PLAN as a custom recipe to get the numbers for your particular ingredients.

I tend not to believe any number given with recipes as different brands of the same food can have different counts.

For example - anything made with mayonnaise where they used Hellman's will be higher than if I make it using Delouis Fils mayonnaise because it has fewer carbs than Hellman's, being made without added sugar!

I don't think we get muffin top pans over here but I think our "yorkshire pudding" tins are similar, though they come with 4 wells, rather than 6.

Next time I am in a baking mood I will give them a go and let you know how they turned out.

I ran the numbers when I first created this recipe and it was less than 2 carbs per bun.

do you have a picture to share?

I just put mine in the oven, and according to my ingredients the numbers per bun are:
Cals 191
Fat 17.8
(Sat 3.5, Poly 6.3, Mono 6.5)
Carbs 1.1
(Fiber 0.5)
Prot 6.5

Making each bun 0.6 net carbs.

But as I wrote earlier, your eggs, mayo, pork rinds, almond flour may result in different numbers.

Here they are. I put a teaspoon by the rack to show scale.

They din't rise much but maybe my yorkshire pudding tins are wider than the muffin top pan.so they are too spread out.

Not tried eating one yet.

Yours came out quite a bit darker than mine. Did you bake longer than 12 minutes? If not, you might need to cut down on the bake time if you decide to make them again. Not all ovens are the same.

Thank you for posting the picture.

I know I am going to make these now

is pork rind flour just ground up pork rinds?

err...do you think coconut flour would work as a substitute for the pork rind flour?

When making pork rind flour, I crush the rinds with a food processor or rolling pen, then measure them for the recipe, then put them through a coffee grinder because you want them to be very fine. But you can just use a food processor or blender if you don't have a coffee grinder.

You can try substituting coconut flour. I have never used it because to me it has a lot of carbs in it. 1/4 cup + 2 tablespoons of coconut flour to substitute for the rinds would add 30 carbs to the recipe. Pork rinds have no carbs. That's why these buns are less than 2 carbs each.

Good suggestion. I will try looking at them after 8 minutes or so next time.

They do make good burger buns. Even as thin as mine turned out it is possible to slice them horizontally and they stll are "man enough" for the job!!

So far I have enjoyed bacon rolls and pork steak rolls with them as I have no hamburgers in the fridge.