You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

After I published my latest Keto Coconut Flaxseed Buns V2.0 video, some of you asked how to make them into proper hamburger buns and requested that I make a video on it. Yes, it’s a bit tricky as these buns can really bloom and acquire out of shape especially when made into bigger sizes. I thought of an thought by flattening them after shaping into balls so they become wide and flat. And surprisingly, they bloom into a perfect hamburger shape after baking.

In most other keto bun recipes, I found that when I made them into bigger sizes as a burger bun around 120 g, they become so heavy and dense. Eventually, we tend to make them smaller so we stop up with small hamburgers. However, these hamburger buns at 140 g each still turned out light, soft and fluffy. They are perfect as regular sized hamburger buns and so pleasant to bite into without feeling the denseness. I made some regular sized pork patties which fitted perfectly and turned out incredibly delicious.

The recipe can be viewed and printed at this link;

For best results, weigh the ingredients !

[ Total Servings = 4 }

Per serving ;
Total Carb = 10.9 g
Dietary Fiber = 8.8 g
Net Carb = 2.1 g
Calories = 121
Total Fat = 5.6 g
Protein = 9.2 g

Coconut flour = 60 g / 1/2 cups
Finely ground golden flaxseed = 60 g / 1/2 cup
Baking powder = 8 g / 2 tsp (If using double acting, reduce the amount by half)
Salt = 4 g / 1 tsp
Whole Psyllium Husks = 18 g / 2 tbsp (Note: The psyllium husks must be ground until half its original volume before using then weigh it. This is important as it will absorb the water more effectively and this is actually more suitable for baking. However, if you are using pre ground psyllium powder, only 1 to 2 tsp is required as it is very concentrated. If you add too much, the bread will be denser, wetter and stickier. Please see this video about psyllium husk and powder for better understanding and success –

Apple cider vinegar = 30 ml / 2 tbsp
Hot or boiling water = 240 ml / 1 cup
Fresh Egg whites = 6 big (216 g)
1. For liquid egg whites, use the same amount at 216 g.
2. For egg white powder, use 38 g of egg white powder + 210 ml of room temperature water. You can add the egg white powder to the dry ingredients and the water to the wet ingredients.

1. Preheat the oven at 350 F or 180 C.
2. In a bowl, add all the dry ingredients and mix until well combined.
3. Add all the wet ingredients and mix until a dough is formed.
4. Divide the dough into 4 x 140 g each portion. Wet your hands for easier handling.
5. Shape into balls then put on a baking tray lined with parchment paper. Flatten the ball so that it becomes wide and flat. These buns bloom so well and can acquire out of shape but by flattening them, they will bloom into a perfect hamburger bun. After baking, the buns will be about 3 1/2 to 3 3/4 inch (8.9 to 9.5 cm) in diameter so they make a perfect regular sized hamburger. Of course, you can make them smaller if you wish to control your portion size.
6. Brush with 1 egg yolk mixed with 1 tbsp of water.
7. Top generously with white sesame seeds.
8. Bake for 30 minutes at the lowest rack. It is done when they feel light to the touch.
9. cool on a wire rack.
10. These hamburger buns can be kept at room temperature for a few days provided you have a cool and dry climate. Otherwise, it’s best to refrigerate earlier for up to a week or freeze for months.

Links to purchase items :
Coconut flour (
Ground golden flaxseed (
Whole psyllium husk (
Apple Cider Vinegar (
8×4 inch loaf pan (

This post may contain affiliate links. As an Amazon Associate, I earn a commission from qualifying purchases. Thank you for your support !

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