Jalapeno Cheddar Buns

About

I love a spicy hamburger bun with chili and cheddar flavors. It pairs so well with a nice, thick, juicy hamburger. That is why I developed this recipe for Keto Jalapeno Cheddar Buns. High fiber dough envelopes shredded cheddar cheese and diced jalapenos. An egg wash is brushed on top prior to baking to give a nice shine and a way to adhere a delicious amount of salt. These buns are sturdy and perfect for slicing in half. The buns are also the perfect size for someone that is the only Keto person in their household because the buns can be sliced into rounds and spread with butter.

Do I need to remove the seeds from the jalapeno?

It might be tempting to leave the seeds inside the jalapeno to keep them as spicy as possible, but for the most enjoyable bun, please remove the seeds before dicing the pepper. Small seeds in the bun would not be tasty.

How do I know the bread is done?

Low carb breads are very hard to burn and it is better to be safe than sorry. Bake them longer than necessary if you are unsure. If they begin to shrink as they exit the oven, immediately place them back into the oven and cook for another 10-15 minutes. They should puff up again.

Serving suggestions

Please serve these Keto Jalapeno Cheddar Buns with these Keto melty cheeseburgers

Ingredients

1 ¼ cup almond flour
5 tablespoon psyllium husk powder
1 teaspoon coarse kosher salt
1 teaspoon baking powder
1 ½ cup, shredded cheddar cheese
1 large – approx 4" – 6" long jalapeno peppers, raw
2 teaspoon apple cider vinegar
1 cup water
3 large raw egg
1 large raw egg, yolk
1 tablespoon milk
¼ teaspoon coarse kosher salt

Instructions

Preheat an oven to 350 F. Combine all the dry ingredients into the bowl of a stand mixer. This includes almond flour, psyllium husk, kosher salt, and baking powder. Mix with a paddle attachment for a few seconds. Add in ¾ cup cheddar cheese and diced, deseeded jalapenos, and blend briefly.
Add the apple cider vinegar to the boiling water. Add the boiling water mixture to the dough and the cheese will melt. Mix until combined for about 1 minute.
Next, add the eggs and blend well for another minute or so.
Add in the remaining cheese and mix in briefly to fold in.
Divide the dough into four pieces and roll them into a nice ball. Place them on a parchment-lined baking sheet separated as far as possible from each other.
Combine the yolk with the milk and ⅛ tsp kosher salt. Brush the tops of the buns with the yolk mixture and sprinkle them with a generous amount of salt.
Bake for 50-55 minutes. They should be nice, dark brown, puffed, and do not sink as they exit the oven. They should also sound hollow when tapped. Allow to cool completely on the baking sheet. Freeze any unused buns.