Delicious Keto Hamburger Buns

Delicious keto burger buns recipe

Just made these and they are so good !

All you need is Mozarella cheese, cream cheese, eggs, almond flour, baking powder, salt, and optional sesame seeds and parsly. Use parchment paper or a silicone mat for baking. Oh and melted butter to brush on the top.

I got the original recipe here

https://www.delish.com/cooking/recipe-ideas/a19712917/keto-burger-buns-recipe/

This went together really fast. While melting the cheeses I was leary. I wondered how mixture was going to turn into bread.

Turn ove on at 400 degrees F

Melt until gooey

• 2 c. 

  shredded mozzarella

• 4 oz. 

  cream cheese

• Add in and combine
• 3 

  large eggs

• 3 c. 

  almond flour

• 2 tsp. 

  baking powder

• 1 tsp. 

  kosher salt

• Knead the dough a few times
• Then divide into 6 
• Place on parchment paper or a silicone mat.
• Brush tops with
• 4 Tbsp. 

  butter, melted

• Bake for 10-12 minutes

• Add 2 minutes for a golden brown finish.

• Optional

• Sprinkle on 

• Sesame seeds 

• Dried parsley

Keto burger bun recipe dough is 

Once the eggs and almond flour was added I scooped up 6 handfuls and plopped them down on the pan. The butter is for brushing on the top before baking

Bake 10-12 minutes adding 2 minutes for a golden brown finish. Your times will vary.

Here is what I got.

Baked to a golden brown.
Keto Burger Buns.

These buns smelled like cheese bread

and tasted like cheese bread. The texture was perfect. They held together under the big strong hands of my husband. He really loved his hamburger.

These buns were light and fluffy
yet sturdyenough to hold together.

Original Recipe link here:

https://www.delish.com/cooking/recipe-ideas/a19712917/keto-burger-buns-recipe/

Deborah Moen
Little Utah Farm

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Pioneer Boulangerie Lemon Cake

Pioneer Boulangerie Lemon Cake

My Mother loved lemon desserts so I found this recipe to make for her birthday. I quickly chose this recipe because it sounded so good and this lemon cake is not only good it is scrumptious ! And 30 years later we are still making it and giving away the recipe. The picture above was taken by my daughter after she herself made this Pioneer Boulangerie Lemon Cake.

 I found that the Pioneer Boulangerie is a world-renowned French cafe.  So here you go lemon lovers. This is easy and fun to make.  Bon Appetit !



PIONEER BOULANGERIE LEMON CAKE 

1 (1 lb. 2.5 oz.) pkg. yellow cake mix
1 (3 3/4 oz.) pkg. instant lemon pudding mix
4 eggs
3/4 c. oil
3/4 c. water

Lemon Icing

Combine yellow cake and lemon pudding mixes with eggs, oil and water and mix well 2 to 3 minutes with mixer. Turn into ungreased 13 x 9-inch baking pan and bake at 350 degrees for 30 to 35 minutes or until cake springs back when lightly touched. Remove from oven. While warm, pierce surface of cake with tines of fork or poke with a straw and pour lemon icing ( recipe below) evenly over cake. Makes 12 to 15 servings.

LEMON ICING

1 (1 lb.) box powdered sugar
2/3 c. lemon juice
2 tbsp. melted butter
2 tbsp. water

Combine powdered sugar, lemon juice, butter and water and beat with mixer until smooth. After poking holes, pour over cake while still warm.

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Until next time 

Enjoy the turning of the season,

Deborah Moon Moen
of Little Utah Farm

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Come and visit Beau, a Black Baldface
pet calf on pillows. He is a cutie. His mom is a Hereford and his daddy a Black Angus. Here is in front of the full moon and starry skies.

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We Made Our Own Butter !

Today we got raw milk at a farm down the road. You can read about that here. Raw Milk Is So Good !

We ladled the cream off the top of the milk into a glass jar.
Harley McFarley our cat,  smelled the milk right away and he decided he was going to help. he was already smacking his lips.

Harley McFarley loves raw milk too.

After getting Harley down from the counter, we took the jar with the cream, fastened the lid and began to shake it. We made sure the cream stood out for awhile till the temperature got to 66-68 degrees. Paul shook it first for 5 minutes and said nothing was happening. I looked inside and there was whipped cream.  Mmmmm is was delicious! I shook it 10 minutes more and at 6 minutes I could hear and feel a lump in the jar. How exciting !




I had no cheese cloth so I used a paper towel and lined a plastic container with it. I pour in the butter and liquids then strained it. I then gently squeezed the excess liquid out of the butter. It was a pretty yellow color.

Poured butter onto paper towel.

I gently squeezed out the butter milk.

I took it in to show Paul and his expression was priceless.

Butter milk was strained and a beautiful handful of butter remained.

He was so thrilled to see the butter. He asked for a roll with butter on it.

We had bread with homemade butter !

Today we got raw milk at a farm down the road. You can read about that here. Raw Milk Is So Good !

DeborahMoonMoen
of Little Utah Farm

Thank you for visiting Little Utah Farm.

Until next time,

I will share this little story. I loved "show and tell" in first and second grade back in 1959-60. My mom taught me how to make butter and I was able to make butter for my class. Mom packed up some Saltines also so we kids could all taste the butter when it was done. She taught me to make a heart cake too. Here is that story How To Make A Heart Cake.