So it’s been dawning on me lately that I’ve really wanted a proper hamburger. Yeah, you can make those ultra thin buns with a whoppie pan, or you can even make a cupcake bun and cut it in half – but it’s just not the same. Plus, you have to do so much work just for a few buns. I wanted something that I could throw together in a sinch and not have to worry about cleaning up, baking times, or any of that other stuff. Luckily, I’ve come up with a pretty good solution – hamburger mug bun, anyone?

The bun itself is a bit odd tasting (from the psyllium husk would be my guess). It pairs VERY well with beef, in my opinion, and I don’t really need to add any extra spices or flavorings to it. But, if you’re the type that needs to disguise the flavor, feel free to add your favorite spices to mask the flavors – cumin, oregano, paprika, even curry!

This is one of the few times that I say that the type of almond flour you use doesn’t matter. I’ve done this with both almond meal and blanched fine grain almond flour. Both turn out just fine. The only thing that’s really affected is the color. The almond meal (non-blanched) is going to give you a darker bun, similar to that of a whole wheat bun. The blanched almond flour will give you a lighter color bun, similar to a typical hamburger bun.

The mug is the most important thing to keep in mind here. You want something that’s actually large enough for a hamburger bun, so you want a mug that’s pretty wide. Whenever I make my buns, I always have a go-to mug that’s very wide and short – similar to a cappuccino cup. Making sure you select the correct mug for the job is crucial, as it will shape the bread at the end. If you choose a normal sized mug you will have a much thicker bun, but it will be much smaller in diameter.

Yields 1 servings of Low-Carb Microwave Hamburger Buns

The Preparation

1 large egg
1 tablespoon butter, melted
1 tablespoon almond flour
1 tablespoon psyllium husk powder
1/4 teaspoon baking powder
1/4 teaspoon cream of tartar
1 tablespoon chicken broth

The Execution

1. Crack an egg into a mug with a wide base. Alternatively, you can use a large ramekin for a smallish bun.

2. Microwave butter for 10-15 seconds to melt it. Once melted, pour over the egg and whisk well to aerate the mixture. The eggs should become slightly lighter in color.

3. Add in the almond flour, psyllium husk powder, baking powder, cream of tartar, and chicken broth.

4. Mix everything well to form a slightly doughy mixture, wiping off any excess stuck to the edge of the cup to make the top as uniform as possible.

5. Microwave for 60–75 seconds, depending on the microwave. If it puffs up quickly, don't worry — it will reduce in size greatly once taken out. Once out, flip the mug over and tap it lightly against a plate to slide the bun out. Cut in half, toast, and enjoy!

This makes a total of 1 serving of Low-Carb Microwave Hamburger Buns. The serving comes out to be 271 calories, 19.8g fats, 3.6g net carbs, and 8g protein.

NUTRITION	CALORIES	FAT	CARBS	FIBER	NET CARBS	PROTEIN
1 large egg	79	5.2	0.4	0	0.4	6.9
1 tablespoon butter	102	11.5	0	0	0	0.1
1 tablespoon almond flour	41	3.5	1.5	0.9	0.6	1.5
1 tablespoon psyllium husk powder	56	0	12.8	11.2	1.6	0
1/4 teaspoon baking powder	1	0	0.3	0	0.3	0
1/4 teaspoon cream of tartar	2	0	0.5	0	0.5	0
1 tablespoon chicken broth	1	0	0.1	0	0.1	0.1
Totals	280	20.3	15.6	12.1	3.5	8.6