These Keto Cheese and Bacon Cauliflower Buns are the bees knees! Cauliflower lover or not, you are going to love these!
I was feeling the need to make a new kind of bun that was just a little more “comforting” than my original Cauliflower Buns so I took the basic recipe added a few changes, amped up the fat and the cheesiness and who can say no to the addition of crispy bacon! These turned out so much better than I could ever have thought. Be prepared to find a new love.
So, you don’t like cauliflower….
Well let me tell you a bit of a secret… I don’t really like it either. It is kind of a bit funky in my opinion, but let me tell you this, these buns are TOTALLY “the biz!” Not “cauliflowery” at all just cheesy, bacony goodness!
How do I eat Keto Cauliflower Buns?
You can eat these totally on their own, toasted with your favourite toppings, or wrapped around a big juicy burger. As we are getting closer to winter and soup season (just quietly I ate soup tonight) these buns would be good toasted as dunking toast, or even better toast 2 together with a few slices of cheese between and then cut into soldiers. Hell yes! I think I have to try that!
Looking for something to pair Keto Cauliflower Buns with?
You have try my Cauli-Clubhouse Burger with the Sexy Sauce (just like a Big Mac sauce only better)
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Who needs flour when you can eat this way. Cheesy, bacony goodness!
- 100 g bacon diced
- 500 g cauliflower
- 140 g grated mozzarella
- 40 g coconut flour
- 40 g almond flour
- 1 tsp baking powder
- 1 tsp pink Himalayan salt
- 4 eggs
- 2 tsp Trocomare seasoning this is available in the gluten free section at the supermarket
- 65 g grassfed butter melted
Preheat oven to 200℃. Prepare 2 large baking tray with baking paper
Fry bacon until lightly golden. Reserve.
"Rice" your cauliflower in a food processor or Thermomix® in 2 batches
5 seconds/reverse/speed 5
Mix all ingredients in a large bowl, or in Thermomix® 15 seconds/reverse/speed 4
Push mix into large egg rings (only fill half way up) on baking tray you dont want them too thick as they are very filling.
Cook for 20 minutes flipping after 10 minutes cook until lightly golden and a little crispy
These buns are very delicious.
I have used a very large egg ring to create these but you could easily make these with smaller ones.
They are very filling so if using for a burger I would recommend using the smaller egg ring and making 12 serves, or halve the mix.
This recipe is great to make ahead and freeze in individuak portions for the lunchbox
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