Sundried Tomato Keto Buns is a recipe I created around two years ago, and it turned out fantastic.

I remember making a crockpot of stew and wanting a bun slathered in butter, but we didn’t have any.

The British love bread and butter with their meals, and I can remember my mum making a batch twice a week.

Last week when I made a pot of tomato soup to last me a few days for lunch again, I wanted a bun.

We skip the bread section at the grocery store unless we buy bread to make our son’s favourite grilled cheese.

With many truckers stuck or slowed down across Canada, many products are missing from the grocery shelves.

While grocery shopping, I was shocked to see how lean the store was operating. I could not buy milk or cream because they had no stock.

That got me thinking about what I could make at home if certain grocery items were not in stock.

Of course, I went straight for the sundried tomato buns or my plain keto bun recipe, which are both delicious.

If you’re like me and enjoy fresh cold cuts and cheese on a bun without extra carbs, try my sundried tomato buns.

Any bread we buy goes straight into the freezer; however, you won’t need to do this unless you batch to bake.

These sundried tomato keto buns is a recipe for six, so it’s not in excess and easy to eat for the week.

If you must freeze the buns put them in a freezer bag and take one out to defrost each time you want one.

Let’s make some Sundried Tomato Keto Buns.

Sundried Tomatoes And Where To Find Them

Almost every grocery store will carry a jar of sundried tomatoes in oil or a bag of sundried tomatoes without oil. I find them inexpensive to buy, and they pack a punch when you use them in a recipe.

You can expect to pay around $3-5 a jar or bag, but they will last you a while in the refrigerator. For this recipe, I used the jar of sundried tomatoes in extra virgin olive oil.

A friend of ours who is Italian makes sundried tomatoes every summer. Although I haven’t had the chance to watch him, he posts photos on Facebook for everyone to see.

He keeps the tomatoes on a covered picnic table until they are dehydrated from the sun.

A blog titled The Daring Gourmet has a fantastic detailed step-by-step recipe if you want to try to make sundried tomatoes yourself.

There are three ways to make sundried tomatoes:

• Sun dry them
• Dry them in the oven
• Use a dehydrator

Just look at this beautiful bowl t of sundried tomatoes ready to eat or be processed for year-round use.

How To Make Sundried Tomato Keto Buns

Make these Sundried Tomato Keto Buns in under an hour.

They are soft and perfect for a sandwich or dip in soup, chili, stew or buttered.

I get excited when I make a homemade soup and have freshly baked keto buns in the oven.

Keto Recipes To Try :

• Keto Roasted Tomato Vegetable Soup
• The Best Turkey Chili Recipe
• Keto Chili On The Stove-Top
• Quick Keto Cream of Mushroom Soup
• Keto Chicken Cabbage Soup (Low-Carb)
• Slow Cooker Vegetable Beef Soup (Keto)
• Keto Egg Drop Soup In Bone Broth (Italian Stracciatella soup)

Sundried Tomato Keto Buns Ingredients

The printable recipe is below.

• 4 extra-large eggs separated
• Egg Whites and 1/4 tsp lemon juice in the mixer
• Egg yolks for the batter
• 1 cup almond flour
• 3 tablespoons coconut flour
• 3 sundried tomatoes chopped finely
• Chop fine 4 fresh basil leaves (optional)
• 1 tablespoon dehydrated onion flakes (optional)
• 2 tablespoons of parmigiana Reggiano cheese (optional)
• 3/4 teaspoon baking soda
• 1 tbsp apple cider vinegar
• 3/4 tablespoon baking powder
• 3/4 tsp pink Himalayan salt or other salt
• 1 tbsp warm kettle water
• 2 large egg whites to brush on the tops of the buns to add seeds of your choice before baking

Instructions for making sundried tomato keto buns

1. Pre-heat oven to 400 degrees
2. Whip egg whites until stiff
3. While the egg whites are whipping in a large bowl add all of the other ingredients including the egg yolks then mix just to combine.
4. Fold in fluffed egg whites gently
5. Form 4 to 6 buns and place on a Silpat, parchment paper or non-stick baking sheet
6. Using a pastry brush and the egg whites add sesame seeds on top (optional)
7. Bake at 400 degrees for 5 mins then lower your temp to 350 degrees
8. Bake at 350 for 15 mins until golden brown
9. Let sit until cool or enjoy hot.

You can freeze the buns for up to 3 months and defrost one by one. If you want to make bigger keto buns double the recipe and shape them any way you like.

Shape them as hotdog buns and add anything you want to the recipe to increase flavour as you would a keto bagel.

Mr.CBB

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