Keto Black Burger Buns

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Add some wow to your burger! These eye-catching keto burger buns are egg free and dairy free. Plus, they taste delicious.

A keto burger with a black burger bun

You should have seen the eyes of my teenagers when I served these burgers for dinner the other night! So much fun.

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I’m normally not one for food trends, but when I saw black burger buns on Instagram recently, I just had to find out how to make them. The black makes the colours of the filling pop so beautifully.

In fact, I think it turns the humble burger into an edible piece of art.

What makes black burger buns black

There are two ways to achieve the black color: Squid ink or activated charcoal.

Squid ink is often used in Mediterranean dishes, such as black pasta or black seafood paella. The taste of squid ink is slightly salty and fishy – as you would expect. However, when used in small amounts, you cannot detect a seafood taste.

Activated charcoal is a very fine flavourless powder. It’s made from charcoal that has been treated with oxygen. As a supplement it is used to trap toxins and gases. Read more about the benefits of activated charcoal here.

I went with the activated charcoal because I already had some in my supplements box. However, both work equally well.

Ingredients

We all know that regular brioche burger buns are made with milk, yeast and of course wheat. Surely delicious, but not low carb!

I do have this recipe for Pull-Apart Keto Bread Rolls which contains yeast and COULD be used to make black buns. However, I did not want to wait for the buns to rise.

Therefore, I decided to use a version of my Vegan Keto Bread Loaf. It is not only low carb and gluten free, but also does not contain eggs.

It turned out to be perfect for fluffy hamburger buns… that happen to be black!

You’ll need the following ingredients:

ingredients to make black burger buns measured into bowls
  • Super fine almond flour – Regular almond flour or ground almonds are too coarse for this recipe. I used Bob’s Red Mill super fine natural almond flour for this recipe, which contains the skins and has a “wholemeal”, rustic taste. Blanched super fine almond flour will also work.
  • Flax meal – I like to re-grind this to make it as fine as possible.
  • Psyllium husk powder – This is what makes the buns fluffy in the absence of eggs. Again, I prefer to make my own by blending whole psyllium husks.
  • Baking powder – Check that it’s fresh.
  • Salt
  • Olive oil – This really helps to make the dough elastic.
  • Apple cider vinegar or lemon juice – I’m adding this because it assists with the rise.
  • Warm water
  • Activated charcoal 

How to make keto black burger buns

mixed dry ingredients in a bowl

First, stir all dry ingredients together in a mixing bowl, breaking up any clumps.

black dough in a bowl with dough hooks

Then, add all wet ingredients. Slowly pour in the water while you blend with a dough blade.

Leave the dough to stand for 10 to 15 minutes to let the psyllium husk powder absorb all the water. A sticky dough will form.

Here’s my trick: I lightly oil my hands to shape the dough into 4 buns. This makes handling the dough so much easier!

black burger buns on a baking sheet before baking

Top the buns with sesame seeds and bake for about 35 minutes until you can insert and remove a skewer without crumbs sticking.

As with all keto buns and bread, allow to cool before slicing. These buns are fragile when hot, but they firm up as they cool.

freshly backed black burger buns topped with sesame seeds

Recipe variations

I urge you not to experiment with this recipe until you have tried it once exactly as written.

Please follow all steps to ensure a good rise – the warm water, the extra fine flour, the home-milled flax and psyllium husk. Also, do check that your baking powder is fresh. It should fizz when you put it in water.

But of course, you can use black sesame seeds instead of white sesame as a topping!

To make the tops shiny, add an egg wash before baking.

Also, use 1 tsp of squid ink if you prefer trying this rather than activated charcoal.

And last but not least – you can totally make the rolls WITHOUT the charcoal. No hard feelings!

black burger buns on a cooling rack, one is sliced open

Storage

We ate our black hamburger buns on the same day. However, they will stay fresh for up to 4 days at room temperature or wrapped in foil in the fridge.

Alternatively, freeze for up to 3 months.

More keto buns and rolls

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A hamburger with a black bun

Black Burger Buns

from sugarfreelondoner.com

Ever seen black burger buns before? They’re quite distinctive! Here’s my gluten free and keto version of the latest foodie trend.

Prep Time 5 mins

Cook Time 35 mins

Total Time 40 mins

Course Main Course

Cuisine British

Servings 4

Calories 204 kcal

Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.

Instructions 

  • Preheat the oven to 190C / 170C fan or 375F / 340F fan.

  • Mix all dry ingredients in a bowl, breaking up any clumps.

  • Add the wet ingredients (slowly pouring in the water) and mix using a hand whisk with a dough blade. Leave to stand for 10 – 15 minutes to let the psyllium husk powder absorb all the water. The dough will still be a little sticky.

  • Lightly oil your hands and shape into 4 buns. Place on a baking sheet lined with parchment paper and top with optional sesame seeds.

  • Bake for about 35 minutes until you can insert and remove a skewer without crumbs sticking. Start checking at about 30 minutes.

  • Allow to cool before slicing. Note, they will firm up as they cool.

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Notes

3.3g net carbs per burger bun. Makes 4 buns. 
Nutrition is calculated per bun without fillings. 
Storage: 3-4 days in an airtight container or freezer for 3 months.
Please follow all steps to ensure a good rise – the warm water, the extra fine flour, the home-milled flax and psyllium husk. Also, do check that your baking powder is fresh. It should fizz when you put it in water.
Option to use 1 tsp of squid ink instead of the charcoal. 

Nutrition

Calories: 204kcalTotal Carbohydrates: 3.3gProtein: 20.9gFat: 9.4gSaturated Fat: 0.9gFiber: 5.8gSugar: 2.7g

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