These are made in a muffin top pan, the pan with 6 large wells. It is the perfect size for a hamburger bun.
I keep a bag of coarsely chopped (regular) pork rinds in the freezer, and when I want to make buns, I measure out the 1/4 cup + 2 tablespoons worth and grind them into a flour in the food processor or coffee grinder. Be sure to measure before grinding into a flour instead of after or you will be using too much pork rind flour and it won't come out right.
Hamburger Buns (makes 6)
1/4 cup plus 2 tablespoons coarsely chopped pork rinds
3/4 cup almond flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
sweetener to equal 4 teaspoons of sugar
3 eggs
1/4 cup plus 2 tablespoons mayonnaise
Preheat oven to 400 degrees. Use coconut oil to grease the wells of a muffin top pan. Grind the pork rinds into a flour.
In a small bowl, stir together the dry ingredients. In another small bowl, use a fork to beat together the remaining ingredients. Stir in 1/2 of the dry ingredients until smooth, then the other half.
Divide the batter between the 6 wells and bake 8 to 10 minutes, or until golden brown. Remove from the pan at once, cool on a rack, then slice like a hamburger bun.
I always make a double batch and place 2 in each small freezer bag and store in the freezer. When ready to use one, let it defrost or microwave 25 to 30 seconds to defrost it.
