The obvious low-carb bun option is a crispy bed of iceberg lettuce. I’ll admit it has merit — refreshing, crunchy & guilt-free. But sometimes you want something more — more substantial, more bread-like. Nutrient-rich, high-fiber ground flaxseed ensures this recipe’s low-carb footprint, while apple cider vinegar combines with baking soda to lend these buns the airy lift we expect from a yeast bread. A great base layer for Apple Turkey Burgers, Salmon Cakes or for a lighter, vegetarian option, try a Zucchini Latke.
Preheat oven to 400 degrees.
Line a rimmed baking sheet with parchment.
Mix flax meal, baking soda, salt, caraway seeds & pepper in a large mixing bowl, set aside.
In a separate bowl, melt butter.
Add eggs, apple cider vinegar & maple syrup, whisking until well combined.
Add egg mixture to flax mixture, stirring until well combined.
Let rest for 10 minutes.
Scoop ¼ cup portions of mixture onto the prepared baking sheet, press to flatten slightly.
Top with sesame seeds
Bake for 20 minutes, until golden.
Naturally low-carb & gluten-free
