Monday, April 23, 2012

Recipe: Buns I Can Eat

The hardest part of cutting out sugar and carbs is not having bread for sandwiches or burgers. I came across a couple of recipes for low carb breads but didn’t really care for them. I know there’s low carb breads and tortillas and such that you can buy, but here in Canada they are pretty much impossible to find(and super expensive if you do).

Finally a couple of weeks ago I came across a recipe for a “One Minute Bread” on Pinterest. Any of you here from my Pinterest link have probably seen this recipe floating around from anyone who pins low carb recipes. I made one for the kids and I to try with some tuna we had made. It was not only good, it was great! I made another bun for each of us and we each had a tuna sandwich, seriously the best tuna sandwich I had ever had! The buns have so much flavor! I made one for hubby later and used it for a fried egg sandwich for him when he got home from work. He loved it!

My only problem with the recipe was that it was for making one bun at a time. It’s definitely nice to have a recipe to make just one quick bun if you need it, but with 4 of us of course we need more if we are going to use it for a meal. I asked the blogger who posted the recipe if she had tried making them in the oven, she had not. So, that just meant that I was going to have to!

It was such a gorgeous weekend that we wanted to barbecue hamburgers yesterday. Of course we wanted some sort of bun with them. Perfect chance for me to try out making these in the oven so I could make more at one time. I tried making just one at first to see if it would turn out. Turn out it did! I quickly mixed up more to make enough for dinner. They were so incredibly good as hamburger buns! I mean so much better than a traditional bun, and this is coming from someone who’s favorite food is hamburgers.

To get the original recipe for just one bun that I used go to Ginny's Low Carb Kitchen. The only ingredients I changed from hers was I used butter instead of coconut oil because I’m almost out of it and it’s pretty expensive, but so good for you so use it if you have it. And I used just regular flax meal instead of golden as hers calls for. If you want to make more than one bun, here is how I made 6 buns at a time(picture is of bun before being toasted):


Low Carb Buns

Inspired by One Minute Bread, The Next Minute Toast by Ginny

Makes 6 buns.

1/4 cup Butter

6 Large Eggs

1/3 cup Water

3 tbsp Parmesan

1/2 cup Almond Flour

1/3 cup Flax Meal

1 1/2 tsp Baking Powder

1/2 tsp Salt

1 1/2 tsp Splenda

Melt butter in a large bowl. Add all other ingredients and whisk together really well.

Take 6 oven safe bowls, ramekins or tins, basically anything that will give you the shape and size you want. See pictures below for what I used, I got them at the Dollar store and plan to just wash and re-use them until they wear out or I find something else to use. They are the perfect size and shape and I couldn’t find anything else similar. Spray with some cooking spray and line them up on a baking sheet.

Divide batter up evenly among the 6 tins, you’ll end up with approximately 1/3 cup of batter in each tin.

Bake at 350 degrees for 20 minutes.

Let them cool for a few minutes, then carefully slice each bun. Toast them to desired crispness and enjoy!

I haven’t tried them not toasted so I have no idea what they taste like that way, but toasted they are great and you can use them for any kind of sandwich or burger.


With batter divided among tins:


Buns fresh out of the oven:




  1. Jolene, thanks for sharing this! I'll have to do the oven method also. I'm glad you tried it and it worked! :) They look wonderful!

    1. Thank you Ginny! So glad I came across your recipe in the first place!

  2. Hi there,
    I'm in Canada as well and you can buy low carb bread, tortillas, and english muffins through the I buy it all the time and it is shipped...I have it within 2-3 days. the Baker's deluxe flax bread is delicious!

  3. hi there,
    I live in Canada too and there is a place to get low carb bread. You can order it at I order all the time and they send it out...I have my order within 2-3 days. The baker's deluxe flax bread is really good..they also have low carb tortillas and english muffins...give them a try!

    1. Hi potteryferret! Thanks for stopping by!

      I am familiar with but I can't afford them LOL. They are really expensive and with 2 teenage boys to feed who eat constantly I couldn't possibly spend that much. If it were just hubby and I it wouldn't be so bad, but the whole family doesn't eat carbs. The boys would have one of those small loaves of bread gone in one sitting. There is a diabetic store here in Calgary and they do make low carb bread which is a little cheaper than lowcarbgrocery, but they put soy flour in it and we don't touch anything soy.

  4. Thanks for posting this. The one minute muffin I've tried is just straight up flax and it's so dry and gross, I won't eat it. I want to give these a try. It'd be great for a fried egg and bacon breakfast sandwich. I just "followed" you on Pintrest!

    1. Thanks for stopping by Paula!

      eww, yeah I don't think I would like straight up flax either. Hubby and I have had fried egg sandwiches on these with bacon and cheese a couple of times and they are soooo good!

  5. Thanks for your recipe! I add some onion powder, and/or garlic powder, cream of tarter (whatever Im in the mood for...just small pinches.) I also bought a Whoopie Pie pan which works AWESOME!!! I dont know what whoopie pie is, but I saw the pan at the store and thought it would work for your buns and it does. It's great...they are smaller, so it makes 12 instead of six. They are more like big sliders. NO CUTTING! They are ready to go. If they arent big enough for my meal, I make two, but usually 1 is filling enough. (I have photos, but dont know how to post them here.) I really recommend the pan.

    1. Hi CLWEEN! Thanks for stopping by!

      I'm so glad you've found a way to make the recipe work even better for you! I have heard of people using Whoopie Pans for the Oopsie Rolls before, didn't even think about them for these. And to not have to cut would be great, you could just use 2 "whoopie" size buns for a hamburger or whatever. If I see a decent price on those pans anywhere I just might have to pick one up!

      If you post your picture to Pinterest or anything let me know so I can check it out!

      By the way this is a Whoopie Pie

      And here's a recipe for a low carb version


  6. Your blog is reminding me I really need to eat less carbs, probably less sugar, but I'm never giving them up entirely...I'd die, really, ha. I seem to be a bit stuck with the whole diet thing right now...lost 70 pounds and can't seem to lose any more lately. It probably has to do with not exercising as much or paying as much attention to my diet lately because I was so busy with school. Anyway,(sorry for the rambling, lol) these do sound/look good, I remember trying to find almond flour once and not being able to though.

    Principessa Gabriella

    1. 70 lbs is amazing!!! Cutting sugar and carbs will get you "unstuck", but because of what they do to your body you will gain it back if you go right back to eating them, and in my experience the weight comes back pretty fast too. I've only averaged 1/2 to 1 lb a week loss, but that just means that I'm losing slow enough that my skin is getting a chance to react and reduce my chances of saggy skin, which I don't want to have.

      Almond flour is easily found up here now, so I'm sure it's widely available where you are. Stuff is always easier to find in the US. Health Food Stores(the kind that carry groceries and not just herbs and vitamins) carry it, but even some regular grocery stores carry it. I found out we have a bulk store in the city and that's where I'm getting mine now. It's in a part of the city I don't like going to, but we go and fill a big bag full when we go so we only have to go every month or two. It is very expensive though, but eating healthy always is...which has always been the hardest part of eating right for me.

      The flavor on these is just so amazing. I made us sandwiches the other night for dinner, sandwiches like I used to make on multi-grain bread....chicken breast slices, bacon, lettuce, tomato, cheese, mustard and mayo.....and omg, they were the BEST sandwiches I've ever had. I used to like the flavor of multi-grain, but these have so much better flavor! lol, now my mouth is watering for a sandwich.

  7. I baked these in a muffin top pan. I used half of the 1/3 cup in each. Turns out great and no slicing to make a sandwich!

    1. You're not the first to tell me they did them this way! I'm going to have to get myself one of those pans one day. Unfortunately I haven't even been able to make these lately because I can't afford the Almond Flour right now....fortunately we hit a point where we've been eating this way for long enough the cravings for "bread" are pretty rare.

  8. Great to see a Canadian blog for low-carb. Thanks for the recipes and links!

    1. Thanks for stopping by Margriet! I've been a bad blogger lately and haven't even had time to cook for my family let alone post recipes, hopefully I can find the time to get back to it soon! Eating low carb has done so many amazing things for my family that I want to help prove to people the benefits of eating this way and that it's not as hard as you would think :).

  9. Replies
    1. Hi Angie, I honestly do not count carbs myself, we just simply eat as few as possible. The carb count would also depend on your specific ingredients, different brands of the same product tend to have different carb counts on the packaging, so it would probably be best to calculate it based on the products you use if the count is important to how you eat. I believe the original recipe for one bun gave a count of 2g after subtracting the fiber count.

  10. I tried this recipe, and used a silicone muffin pan. They took an additional 10 minutes to cook, and for some reason the egg separated from the flours, giving me essentially an omelette attached to the bottom of the bun. Very odd...any idea how to avoid that in the future?

    1. Hi Cathy,

      The egg does sit a bit on the bottom, that is normal for these, but it should still be more or less like a "bun". Of course with low carb it's hard to get perfect recipes. I have found one though that makes a fantastic bun, way better than these! Here's the recipe I've made these several times now and we have normal sandwiches with them, I've even made the recipe into a French loaf form and made garlic bread with it....I highly recommend it! :)

  11. Hi Jolene, I tripped on your recipe today and made these buns in my brand new Whoopie Pie pan. These are awesome! Thanks for sharing the recipe.