Are you looking for a quick and easy keto buns recipe? Look no further! These low carb buns are fluffy, tasty, full of fiber, and versatile enough to eat with just about anything!
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Keto Bun Recipe
These keto buns are the best on the planet! Literally. When I started following the keto diet, one thing I missed on occasion was bread. I didn’t eat gluten prior, but I did eat gluten free bread on occasion. I knew that a satisfying ketogenic bun recipe had to be in my future.
So, I tried a ton of recipes, things like cloud bread (not a fan) and other low carb buns, but they all tasted like eggs or didn’t keep well in the fridge.
Then I researched and tried different recipes. After some trial and error, I created this keto bun recipe after finding some inspiration!
I make these low carb and keto buns almost every day and I haven’t looked back! These incredibly tasty buns can be made in a variety of ways, but I tend to make them in bun form. The best part is that they are so hard to screw up (thankfully)!
Now, you will have to get your hands a little dirty in order to mix them properly. Doing the final kneading with a spatula just doesn’t quite cut it the way using your hands will do! So, clean those hands and don’t be afraid to get them dirty!
Can I Freeze Keto Buns?
You certainly can freeze keto buns! The best way to freeze them is to use a vacuum sealer to get all the air out, but if you don’t have one – don’t fret. You can still freeze them, they just don’t keep as long if there is moisture in the bag.
Definitely wait until they are fully cooled before freezing them, however. That would be my “pro tip” after having frozen them so much. It will help keep moisture out of the freezer bag.
What is the Consistency of These Keto Buns?
These ketogenic buns are fluffy, tasty, and most importantly they do not taste like egg! I cannot stand egg bread or cloud bread.
The consistency of keto buns is crucial! Unlike traditional bread, which relies on gluten for its structure, keto buns require alternative ingredients to achieve a similar texture. A good keto bun should be light, fluffy, and slightly chewy, providing a satisfying bite without the dense heaviness associated with higher carb bread.
How to Make Ketogenic Buns
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
In a mixing bowl, blend together all of the ingredients except for the sesame seeds until well combined. Let sit for several minutes.
Transfer the dough to a bowl and chill for 30 minutes. Form the dough into 8 even balls and place on the prepared baking sheet.
Using a knife, slice an “x” shape into the top of each roll. Sprinkle some sesame seeds on top.
Bake for 25-30 minutes until lightly browned and cooked through.
What Can I Eat These Low Carb Buns With?
I use these keto buns for pretty much everything: Sandwiches, dipping in egg yolks, burger buns, as a snack, etc…
What I love the most is that sometimes my kids will grab a bun and just eat it plain rather than grabbing a traditional kid’s snack. That makes me happy.
Seriously, though, the possibilities are endless. Enjoy them as a vessel for your favorite burger patties, piled high with fresh vegetables and a dollop of sugar free mayo. They also make a perfect accompaniment to savory pulled pork or grilled chicken, allowing you to create yummy sandwiches.
For breakfast, top them with avocado, bacon, and a perfectly poached egg to kickstart your day
This recipe is most definitely family approved!
Tips for Making This Keto Bun Recipe
Tip #1
Get your CLEAN hand dirty. Once everything is in the bowl and mixed lightly, you may want to use your hands and fold the dough. It is not necessary, but I find that it works the best! Wash your hands before you start and again at the end!
Tip #2
They don’t need to look pretty when you slop them on the baking sheet. Any shape will do!
Toppings for Keto Buns
I top these delicious low carb buns with sesame seeds or even Everything but the Bagel seasoning. My kids really enjoy the Everything but the Bagel seasoning the best!
What Are Keto Buns Made Of?
Ketogenic buns are usually made with almond flour, psyllium husk, flax, baking powder egg, and apple cider. Or some variation of that. The store bought keto buns will often have wheat and a host of other icky ingredients. My advice is to make your own with this keto bun recipe!
Kitchen Essentials To Make This Keto Buns Recipe
Nothing fancy is needed for this recipe!
Two things that come in handy are a whisk and a ceramic baking sheet. I mean, a baking sheet is a must, right? I just happen to like the ceramic ones.
Are you ready for the recipe that will satisfy your bread craving? Here we go!
Other Bread Recipes You Might Like:
Low Carb and Keto Buns
Equipment
Ingredients
- 2½ cups almond flour
- 2 tablespoons psyllium husk powder
- ¼ cup ground flaxseed
- 2 teaspoons baking powder
- Pinch of salt
- 4 large egg white or ½ cup egg whites
- 2 large eggs
- ½ cup hot water
- ½ teaspoon apple cider vinegar
- Sesame seeds for garnish
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- In a mixing bowl, blend together all of the ingredients except for the sesame seeds until well combined. Let sit for several minutes.
- Transfer the dough to a bowl and chill for 30 minutes.
- Form the dough into 8 even balls and place on the prepared baking sheet.
- Using a knife, slice an “x” shape into the top of each roll. Sprinkle some sesame seeds on top.
- Bake for 25-30 minutes until lightly browned and cooked through.
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Beyond Blood Sugar Podcast. With a Master’s Degree in Integrative Health, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.
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How many buns does this recipe make?
It makes 6 good sized buns!
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Can’t wait to try this recipe! Can we use whole eggs instead of just whites? If so, how many eggs would you suggest? Or will that make this too eggy tasting?
Just made them. They’re awesome! Thanks for the recipe.
Very high carbs per bun. Is this correct?
It is mostly fiber which gets subtracted for net carbs.
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These are delicious! Thanks for posting!
I made nuns. Looked awesome but when o cut open one half was hollow. Any ideas why this happened.
How interesting! I make these all the time and have never had a hollow one, so I’m not sure! I’m glad it was only one 🙂
What can u use instead of psyllium husks?
You can use flax, but they lose their “bun” shape. They still taste good, but won’t look like a bun and the batter will be a little more runny.
Just made these today and my husband who loves white bread and hated other keto bread I’ve made described these as “very good”! High praise indeed. Thank you for the recipe.
It is because of overmixing
I have had hollow when I over measured the baking powder. We make a double batch, let cool at least overnight. They don’t get hard like regular bread, so sometimes they sit uncovered a couple days. Freeze and take out as many as you need. Amazing toasted, by the way.
I’ve never tried them toasted! I will have to do that! These are a staple in my house for sure though!
What could I use in place of the psyllium husk? Would flax meal work?
I’ve actually made these with flax before and they tasted just as good! Give it a shot and let me know!
When I used flax they were good, but more like a biscuit
This is the best bun low carb bun that I have made. I made this a lot of times already. I did not like all those that I have tried. If they were not eggy, it was the spongy texture of the almond that I didn’t like. This recipe is perfect and the one I was looking for.
Thank you for sharing!!
Can i use this batter in bread loaf pan?
Give it a shot and let me know! My only concern would be the middle not getting done. I have some mini loaf pans that I am going to try this in soon.
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What is the nutrition fact on these?
Posted! Hit Refresh!
Hello. Is there something I can use instead of the psyllium? I cannot find it in my country.
That is a tough one. Psyllium is a bulking agent. I’ve tried this with flax only and they end up being flat. Xanthan gum is an option but I’m not certain how it would turn out. Try to google “psyllium hush replacements” and see if anything is locally available and then just play around a little!
I’ve had your recipe pinned for quite awhile and use it often.
Is it just me or did the recipe change?
Please tell me I’m not losing my mind…
Ha! Yes, it did slightly. There were occasions where the middle wouldn’t quite get done, so I spent some time working with and made some minor modifications!
Can oat fiber be used instead of psyllium husk? I am new to keto and have seen this used in some recipes, just not sure if it would work in this one?
I’ve never worked with oat fiber before. I just got some so I will be doing some experimenting, but I am not sure how it compares to psyllium yet!
I absolutely love these! Bread is the number one thing I have been missing since starting Keto, and these are pretty darn close to “real” rolls! I use them for mini sandwiches. And I have tried them in the mini loaves and it worked perfectly. I accidentally left them in for 85 minutes put they were still okay. I am going to experiment with making stuffing for thanksgiving with them, and french toast!
I haven’t tried french toast, but I DO make stuffing with them! Here is a recipe that you can use or get an idea from if you need one! https://trinakrug.com/keto-stuffing/
Hi Trina! I made this buns but before adding the water, the batter was very liquid, so I didn’t add the water and the buns didn’t rise.. do you have any idea what could’ve been my mistake?
The batter will definitely be super runny. After about 30 seconds of whisking it, however, it firms up. If you completely skipped the water, then I’m not surprised that they didn’t turn out. Try again with the water and just whisk it. It will solidify!
OMG THESE ARE SO GOOD! I will be making them from now on. I have been trying to find a good read recipe forever. Thx!
Thanks for sharing! Woohoo!
I’ve made psyillium-based bread and buns for awhile and I have found that this is one time using food-grade gloves on your hands to mix the dough helps. It’s easier to get the dough off your fingers and more of it comes off.
I also wanted to ask if you have a recipe for an artisan bread boule but no yeast for me
I do not. But that is a good one to put on my list!
Have you tried making this recipe vegan? Would chia seed ‘eggs’ work well as a substitute?
I have not tried making this recipe vegan. I will put that on my list!
Does it work with other nut flours? I have walnut flour, pecan flour, cashew flour, and macadamia flour… any thoughts on substituting? 1:1? Or would some flours need a different amount maybe?
I think each flour *might* need a different amount. However, if I were to try it myself, I would first attempt to replace it 1:1 for the almond flour and see how that goes.
I guess this doesn’t work with egg liquid whites (the one in a carton)? When I made these the first time with the egg whites, it came out good, I liked it but today (I tried 2 times today) it came out different. It wasn’t doughy.
Interesting! I have not tried it with liquid egg whites.