Weasel Eats

Almond Flour Heaven!

Confession: I’m a carbohydrate-lover.

I got my metabolism (and blood sugar issues) from my dad, who has been known to say that he has a “love-love relationship” with French fries.

I would rather bake than cook almost any day; I was an expert baker before I ever picked up a frying pan. At age nine, I started learning the art of cookie-baking from the wonderful Better Homes and Gardens Homemade Cookie Cook Book (this very edition!)…and I’ve never looked back.

Till now. (Sigh.) I know sugar and refined white starch (flour, potatoes, all the other goodness in the world) aren’t good for me. I can feel their icky effects: bad digestion, headaches, moodiness. I have always tried not to overindulge (except at Christmas…).

But the yumminess. The yumminess has always been too much to resist.

Until I met a precious man who became my husband, and he challenged me, with his good eating habits and better logic, to a low-carb accountability pact.

And (smitten) I agreed.

I love meat. I love cheese and yogurt and kefir. I love veggies. Even the lowest-glycemic, highest-fiber fruit ~ berries ~ are (happily) my favorite.

But oh, I miss the cookies. And the chocolate. And the crusty French bread.

During our engagement, I tried a few low-carb baking experiments, but once we moved into our cute little newlywed home, I got serious. There is no bread in our house (…except at holidays). No white flour. Not even any oatmeal (wince).

But I’m still a baker, and that apparently cannot be low-carbed out of me.

Soooo…. substitutes must be had!

I’ve tried several biscuit/muffin/bread-ish low-carb and keto recipes, using both almond and lupin flour. I have yet to find one that both Charles and I are fully happy with. I will keep working on them and hopefully get them perfected.

But I just have to share this one, because it already IS perfect (!!!).

Behold, the almond-flour bun that actually tastes, looks, smells, and chews like real bread.

Is this possible?! I’m still marveling.

I found the original recipe on Low Carb Maven, but (as is my wont) I modified it a bit. I’ve learned to be wary of recipes that call for no salt, so I put a bit in, and upon tasting we thought it could really use a tad more. I also just used the cheese that we had in the fridge, which turned out to be Swiss and pepper jack instead of mozzarella. (The little red bit in the top photo is a piece of the pepper!)

THEY WERE DELICIOUS.

We ate them with salmon burgers, slathered in homemade mayonnaise and sprinkled with lemon juice. Yummmm.

I’m almost afraid to make them again, for fear that somehow I won’t be able to duplicate the perfection.

But here is the recipe, so you can!

Almond Flour Buns

1 1/2 cups grated cheese (cheddar, mozzarella, Swiss, Monterey Jack, etc.)
2 oz. cream cheese
1 egg
1 1/2 cups almond flour
1 Tbsp. baking powder
1/2 tsp. salt
sesame seeds, optional

Melt cheese and cream cheese in a bowl together, stirring well. Add egg and beat until smooth. Add dry ingredients and mix until a sticky dough forms. Let cool about 15 minutes until the dough is at room temperature and easy to handle.

Preheat oven to 400 degrees F. Divide dough into 4 balls, rolling until smooth. Drop onto greased baking sheet and gently flatten, leaving in a slightly-domed shape. Sprinkle with sesame seeds, if desired.

Place 6-8 ice cubes in a metal pan at the bottom of the oven. (The moisture keeps the outer layer soft longer, so that the dough can keep rising). Place rolls on middle rack. Bake 12 minutes or until browned on top. Let cool before removing from baking sheet.

Buns keep for 7-10 days in the fridge, and freeze well too.

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