Keto Sloppy Joes with Almond Flour Psyllium Husk Buns
A low-carb twist on the classic comfort food featuring seasoned ground beef in a tangy tomato sauce served on homemade keto-friendly buns. The almond flour and psyllium husk create surprisingly satisfying bread substitutes with a golden crust and tender interior. Perfect for weeknight dinners when you're craving familiar flavors without the carbs. The savory beef mixture gets its depth from Worcestershire sauce, apple cider vinegar, and warm spices, while the buns provide the perfect vessel for this messy, satisfying meal.
Ingredients
- 1 lb ground beef
- ½ medium onion, finely chopped
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1 cup sugar-free tomato sauce
- 2 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- 1 tsp paprika
- ½ tsp mustard powder
- salt and pepper, to taste
- 1 tbsp olive oil
- 1 ½ cups almond flour
- 5 tbsp psyllium husk powderxanthan gum5:1keto
use 1 tbsp xanthan gum, different texture
- 2 tsp baking powder
- ½ tsp sea salt
- 2 tsp apple cider vinegar
- 3 egg whites
- 1 cup boiling water
- sesame seeds, for topping(optional)
Instructions
- 1
Preheat oven to 350°F for the keto buns
- 2
Mix together almond flour, psyllium husk powder, baking powder, and sea salt in a large bowl
- 3
Add apple cider vinegar and egg whites to dry ingredients and mix well
- 4
Gradually pour in boiling water, stirring continuously until dough becomes thick
- 5
Form dough into 4 bun shapes with wet hands and place on parchment-lined baking sheet
- 6
Sprinkle with sesame seeds if using
- 7
Bake for 25-30 minutes until buns are firm with golden crust, then cool
- 8
Heat olive oil in large skillet over medium heat
- 9
Sauté onions and green peppers until softened, about 5 minutes
- 10
Add garlic and cook for another minute until fragrant
- 11
Increase heat to medium-high and add ground beef, breaking apart with spatula until browned
- 12
Stir in tomato paste, tomato sauce, Worcestershire sauce, apple cider vinegar, paprika, and mustard powder
- 13
Season with salt and pepper
- 14
Reduce heat to low and simmer for 10-15 minutes until mixture thickens
- 15
Slice keto buns in half and toast if desired
- 16
Spoon sloppy joe mixture onto bottom half of each bun and cap with top half
Tips
Keep hands wet when forming the psyllium husk dough to prevent sticking and achieve smooth bun shapes.
Let the sloppy joe mixture simmer uncovered to concentrate flavors and achieve the perfect thick consistency.
Toast the bun halves lightly before assembling to add texture and prevent them from getting soggy.
Good to Know
Refrigerate assembled sandwiches up to 2 days. Store buns and filling separately for best texture up to 3 days.
Make buns up to 2 days ahead. Prepare filling up to 1 day ahead and reheat before serving.
Serve hot immediately after assembly. Provide napkins as these are intentionally messy sandwiches.
Common Mistakes
Add water gradually to psyllium dough to avoid lumps forming
Don't skip the simmering time to avoid watery sloppy joe mixture
Cool buns completely before slicing to prevent crumbling
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I make these buns without psyllium husk?
Psyllium husk is essential for the texture and binding. You can substitute with xanthan gum but use only 1 tablespoon and expect a different, denser result.
How long do the keto buns keep?
Store at room temperature up to 2 days or refrigerate up to 5 days. They can be frozen for up to 3 months wrapped tightly.
Can I freeze the assembled sandwiches?
It's better to freeze components separately. The buns freeze well but the filling may become watery when thawed. Assemble fresh for best results.