Low-Carb Almond Flour Burger Buns with Seeds

A firm, golden crust gives way to a dense, tender crumb with a slight spring. Toasted seeds crackle across the top, while almond flour brings a mellow nuttiness balanced by the cider vinegar’s faint tang.

Instructions

1. Heat the oven and combine the dry ingredients

   Heat the oven to 175°C / 350°F and line a baking tray with parchment. Whisk the almond flour, psyllium husk, baking powder and salt together until evenly distributed.

2. Build the dough

   Add the two eggs and cider vinegar and mix. Pour in the boiling water while stirring; the psyllium will thicken the mixture quickly. Leave it to stand for 5 minutes, until the dough holds its shape rather than flowing.

3. Shape and glaze the buns

   Divide the dough into four equal portions and shape each into a round bun. Set them well apart on the tray. Beat the remaining egg, brush it over the buns and scatter the mixed seeds across the tops.

4. Bake and cool

   Bake for 50–55 minutes, until the buns are golden and firm to the touch, with no dampness at the centre. Cool completely on a rack before slicing; the crumb sets as it cools.

Chef's tips

• Pour the water in straight from the boil; it activates the psyllium quickly and gives the dough enough structure to shape.
• Keep the full 5-minute rest. The psyllium continues to absorb water, making the dough easier to portion and shape.
• Do not slice the buns while warm. The crumb can seem damp at first and firms as it cools.

Storage

Keep in an airtight container in the refrigerator for up to 3 days. Warm briefly in the oven to soften. Freeze well wrapped for up to 2 months.