Are you looking for a quick and easy keto buns recipe? Look no further! Fluffy, tasty, full of fiber, and versatile enough to eat with just about anything!
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Keto Buns 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 tried a ton of recipes, things like cloud bread (not a fan), etc... and they all tasted like egg or didn't keep well in the fridge.
And then I researched.... tried different recipes.... and I created this keto bun recipe after finding some inspiration!
I make these keto buns almost every day and I haven't looked back!
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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!
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Can I Freeze Keto Buns?
You certainly can! I do all the time. 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?
This keto buns recipe was originally inspired by the amazing buns on dietdoctor.com that I made long ago. Those were delicious, but never quite got done in the middle and just needed a little something extra!
I took the basic premise of the recipe (which is actually the base for many bun recipes) and changed it in order to make them a tad denser, but still fluffy and delicious! AND to help make the middle cook faster.
My goal was to make a combination of a biscuit and a muffin consistency. And that is what this is!
They are fluffy, yet dense, tasty, and most importantly they do not taste like egg! I cannot stand egg bread or cloud bread.
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 snack. That makes me happy.
This recipe is most definitely family approved!
Get your CLEAN hand dirty. Once everything is in the bowl and mixed lightly, you are going to want to use your hands and fold the dough. It will be runny at first and you'll notice that after about 20-30 seconds it will start to firm up. I've tried to NOT use my hands and it is just not the same.
Wash your hands before you start and again at the end!
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 with sesame seeds:
Or with Everything but the Bagel seasoning:
My kids really enjoy the Everything but the Bagel seasoning the best!
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Kitchen Essentials for Keto Buns
Nothing fancy needed for this recipe!
Are you ready for the recipe that will satisfy your bread craving? Here we go!
How To Make Keto Buns
Preheat oven to 350 degrees and prepare your baking sheet with your grease of choice (I prefer coconut oil).
Mix the almond flour, psyllium husk, flax, sea salt, and baking powder in a medium bowl. Set aside.
Meanwhile, boil the water.
In a small bowl beat the eggs whites, egg and vinegar lightly (just quick enough to combine it all).
Add the eggs and vinegar into the bowl with the dry ingredients. Mix with a hand whisk for about 20-30 seconds.
Then add hot water and continue mixing for another 20 seconds.
Using your hand (be careful, it will still be hot) and mix for another 10 seconds using a folding motion with your fingers open so the dough can move through your fingers. The dough will get more "doughy" as you do this. You can also use a whisk, your choice!
Since your hands will already be goopy, just scoop and put clumps on a greased cookie sheet.
Then top with sesame seeds or unsweetened Everything But the Bagel Seasoning(optional).
Bake for 45 minutes and then let them sit for 10 minutes before eating.
Store in an airtight container in the fridge!
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- Preheat oven to 350 degrees.
- Mix the almond flour, psyllium husk, flax, sea salt, and baking powder in a medium bowl.
- Meanwhile, boil the water.
- In a small bowl beat the eggs whites, egg and vinegar lightly (just quick enough to combine it all).
- Add the eggs and vinegar into the bowl with the dry ingredients. Mix with a hand whisk for about 20-30 seconds.
- Then add hot water and continue mixing for another 20 seconds.
- Using your hand (be careful, it will still be hot) and mix for another 10 seconds using a folding motion with your fingers open so the dough can move through your fingers. The dough will get more "doughy" as you do this.
- Since your hands will already be goopy, just scoop and put clumps on a greased cookie sheet. Then top with sesame seeds or unsweetened Everything But the Bagel Seasoning(optional).
- Bake for 45 minutes and then let them sit for 10 minutes before eating.
- Store in an air tight container in the fridge!
Serving Size:1 bun
Amount Per Serving: Calories: 163.13Total Fat: 9.88gSaturated Fat: 0.89gSodium: 167.85mgCarbohydrates: 14.92gNet Carbohydrates: 4.5gFiber: 10.52gSugar: 0.64gProtein: 6.03g