Do you like bread rolls for breakfast, but want to stay low carb? We all loved this recipe for Keto buns, which have a light and airy texture and a gently crunchy crust. They have no eggy taste and keep their shape nicely!
One of the things that people often say when I tell them I stay away from wheat and other grains is "No way - I could never give up bread". The thing is, you don't have to!
Of course, you'll never be able to mimic the exact texture and crunch of an artisan sourdough. (If I manage to do this one day despite all odds, I'll be sure to tell you). But you can create absolutely delicious low carb and keto bread using grain free flours.
Almond flour and coconut flour are by far the most commonly used low carb flours. You can make bread or rolls with either or with a combination of both. I have a popular recipe for almond flour bread on my blog. There's also a recipe for coconut flour bread which includes flaxseed meal that get lots of positive comments.
One of my favourite hacks for making low carb bread is adding psyllium husk. Psyllium is a plant that is mainly cultivated in Northern India. The ground husks are a dietary fibre that is not only beneficial for your bowels, but also works wonders as a food thickener. On top of that, it gives Keto bread a texture similar to whole-wheat bread. Here's an informative guide to psyllium husk.
This recipe for Keto buns is based on my low carb rolls. The rolls use both almond and coconut flour - the two work well in combo. They also use butter, which makes them wonderfully rich, almost like a brioche. This time, I wanted to create more of a wheat bread taste. That's why I replaced the butter with water and ditched most of the egg yolks (the eggy taste is in the yolks). Last but not least, I added psyllium husk powder, just like in my Keto dinner rolls. Boom!
How to make Keto buns - step by step:
1.) Mix your dry ingredients. Then put all ingredients in a food processor and blend for about 20 - 30 seconds. Alternatively, use a bowl and an electric mixer.
Top Tip: It is REALLY important that your eggs are at room temperature. If you use them straight from the fridge, your buns will rise only very little or not at all. Trust me, this little hack makes all the difference.
2.) After mixing, let the dough sit for a couple of minutes so the coconut flour and the psyllium husk powder can absorb the liquid.
This is what the dough should look like. It is soft, but it's easy to handle and can be shaped with your hands.
3.) To prevent the dough sticking to your hands, wet them. If you want 4 equally sized buns, form one large ball and cut it into quarters.
Form your low carb rolls and place them on a baking sheet lined with parchment paper. I sprinkled mine with sesame seeds, but poppy seeds, black sesame seeds or even sunflower seeds would work well too. Make a criss-cross cut on the top if you want the buns to split.
4.) Bake the buns for about 25 minutes in the middle of the oven. And breakfast can commence!
Tips and Tricks for perfect Keto buns
Eggs: The most all-important tip is to make sure your eggs are at room temperature. Trust me. I have made this recipe with cold eggs and whilst the rolls still tasted good, they hardly rose.
Baking powder: Another reason for bread not rising is out-of-date baking powder. You can test your baking powder by putting some in water. If it fizzes up it's fresh and you're good to go.
Water: Just boiled is the way to go!
Almond flour: I used ground almonds / regular almond flour in this recipe, not super-fine or fat reduced almond flour. If your almond flour is super-fine and you're finding your dough firm, I suggest to add a little more water.
Psyllium: I used psyllium husk powder and not the whole psyllium husks (which look like little sticks). If you want to use whole psyllium husks, you'd have to use 2 tbsp as opposed to just 1 tbsp.
All ovens are different, and some can be temperamental. However, I recommend you bake your buns for at least 23 minutes. If you take them out earlier, you might find that the insider is not quite done. For me, 25 minutes gave a perfectly browned crust. If your buns start looking too dark bit the baking time is not yet up, place aluminium foil on the buns to prevent them from burning. You can also rotate the baking sheet so the buns brown more evenly - the back of the oven is always hotter than the front.
Note: Many low carb bread recipes use apple cider vinegar to help the bread rise. I have tried several of these recipes and have not yet found one that I love. I can always taste the vinegar, which I find off-putting. Using 1 teaspoon of baking powder gave my Keto buns a good rise and airy texture and they kept their shape. Next time I want to increase this to 1 ½ teaspoon to see whether the rolls would be even larger and the air bubbles even bigger.
The buns freeze and toast well. I sliced mine in half and toast them straight from the freezer.
Not much of a breakfast eater? These low carb rolls make a great burger bun too! There are a great alternative to my black burger buns.
From almond cream cheese pancakes to Keto cinnamon rolls or this tasty Keto Mexican Breakfast Casserole - check out all breakfast recipes on Sugar Free Londoner!
Tried this recipe? Give it a star rating below!
★ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM for more great food and join my NEWSLETTER for the latest updates and a FREE EBOOK.★
Fluffy Keto Buns - Low Carb, Gluten Free, Dairy Freefrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- 3 egg whites, medium room temperature
- 1 egg, medium room temperature
- ¼ cup / 60 ml hot water
- ¼ cup / 25g almond flour
- ¼ cup / 30g coconut flour
- 1 tablespoon psyllium husk powder or 2 tablespoon whole psyllium husks
- 1 teaspoon baking powder
- pinch of sea salt
- sesame seeds, for sprinkling optional
- Preheat the oven to 180 Celsius / 356 Fahrenheit.
- Mix your dry ingredients. Then put all ingredients into a food processor or mix with an electric blender until smooth, about 20 seconds. Don't over-mix the dough.
- Let the dough sit for a couple of minutes so the flours can absorb the moisture.
- Separate the dough into 4 equal portions and form buns.
- Place the buns on a baking sheet lined with parchment paper. Sprinkle with sesame seeds or seeds of choice. Make a criss-cross cut on the top and bake for around 25 minutes or until browned.
This post contains affiliate links. If you click on one of these links and purchase a product, I may earn a small commission, at no extra cost to you. Thank you for supporting Sugar Free Londoner.
What can I use if I do not have Psyllium husk or coconut flour.
I don't recommend changing both ingredients as you would arrive at a completely different recipe. Why don't you try my keto dinner rolls instead and use ground flaxseed instead of the psyllium husk. Psyllium husk is a great ingredient for low carb bread because it makes the dough fluffy and light. Using the flaxseed will yield in a more rustic result.
These were so easy and taste good.
Made these for the first time yesterday and they are fine............but why are they purple inside??
This happens with some brands of psyllium husk, but not with others. It does not affect the taste though.
Thank you. I thought that may be the reason. They taste good though and having wasted time, effort and eggs on a different recipe the previous day (they were awful) I was really thrilled with the result of this one.
Have you tried playing around with the almond and coconut flour ratios? Is 1:1 the best for fluffy bread?
No, I've always made it like this. Just keep in mind that coconut flour expands about 3x as much as almond flour when you start playing with the ratios.
I wonder if it is possible to freeze these nice buns...
Yes, they freeze well.
Many of your recipes use psyllium husk for baking, why? Psyllium husk shouldn't be heated above 80°C, why not use xanthan gum? Just a technical question
I don't know where you have heard that. Psyllium is a fibre and is not being destroyed by heat. It works great in low carb baking.
This was so easy to make. I doubled the recipe and they came out great! Taste was awesome too.
Dough was very runy I used muffin tin to bake.
If your dough was runny, the wet/dry ratio of ingredients was off. Provided you measured all ingredients correctly, this could either happen because your eggs are much larger than mine, or because you used the wrong amount of psyllium, confusing whole psyllium husk with psyllium powder. I explain it all in the post. 🙂
Can you use xanthan gum instead of psyllium husk powder? I just dont want to buy another ingredient that i might only use a few times..
No, this is not a 1:1 substitute. The closest ingredient to psyllium husk would be ground flax.
My came out very watery not a dough cook them will see what happens
This means you did not use enough dry ingredients. Normally, it happens when readers do not use the correct amount of psyllium husk. There is a difference between Whole psyllium husks (which looks like powder at first glance, but are in fact like little sticks) and psyllium husk powder (which is a very fine powder, like wheat flour). I have given correct amounts for both.
Love buns , taste, rise wonderful. But dough very very loose. I have to double flours to get any kind of dough otherwise it just runs. Help
Hi Marie, please check your psyllium and make sure you're using the correct amount. People often use whole psyllium husk instead of psyllium powder, which means the dough ends up runny.
The couple of things I have made with almond flour turn out tasting so bitter I can't eat it. What would make almond flour bitter? It was not out of date.
It's always best to store almond flour in the fridge because it can go rancid if it's been open for a while. That was probably the issue.
In the details of the blog it says 3.3grams carbs per roll.
However the nutritional info at the bottom says 8.3 grams carbs per 55g serving? Is a 55g serving one or two bread rolls please?
T he and for the receipt the rolls were amazing
Hi Debbie, it's the total carbs minus the fibre = net carbs 3.3g.
Thank you Katrina,
The rolls were amazing!
Om my gosh, how I was desperate for bread..and here it is! I have been on low carb for a good few weeks now and was getting seriously BORED, until I came across this website! Thank you so so much for sharing these amazing recipes, they are truly like no others and thank you for making it easy to stick to a diet. With all these delicious recipes, it means its a diet that needn't end!
I'm so glad you found my website! Be sure to sign up to my newsletter so I can keep you up to date with my new recipes!
I like the texture and the flavour. I thought since it was described as fluffy that it would rise. I patted mine out a bit to be more like a sandwich bun but they didn't rise and are so thin they're practcally impossible to slice in half (I like it toasted). Most recipes like this call for cider vinegar, presumably to act with the baking powder to give more rise. Your thoughts please on whether this might give me a higher bun. And presumably I would reduce the water by the amout of vinegar?
Hi Brenda, my tips to get a better rise would be to use room temperature ingredients and to make sure your baking powder is fresh. You can test this by putting it in a little water and see whether it fizzes. You could probably use either a little more baking powder or apple cider vinegar. I don't care much for the vinegar taste in bread, that's why I generally don't use it.
Thanks. I'll try a bit more baking powder. I did have ingredients (including eggs, but except hot water) at room temp and the baking powder is new within a month or so.
Using almond flour that is very finely ground makes for much better rise. If you use almond meal or more coarsely almond ground flour it will not rise as much.
Turned out really nice. My first keto buns. Thank you!
I will definitely give a try for your recipe and looking forward for it.
My question is I have oat fiber but bot psyllium husk. Can it be used as an alternative?
I think probably not. Psyllium absorbs a lot of liquid. You may need more oat fibre to get the same dough consistency.
Hi Katrin, I can't wait to try these! They look absolutely delicious!
I am unable to tolerate coconut flour. Can I use extra almond flour in its place? Many thanks!
You could try replacing the coconut flour with x3 of almond flour. Or try my recipe for the buns in this keto hot dog recipe. These buns are made with almond flour and are tried and tested. They work with sweet and savoury toppings and are great for breakfast, too.
I'm going to try your recipe but I have a large amount of whole powdered eggs. I'm wondering if eggs could be substituted with powdered eggs?
I have never tried this, but I assume you would need some liquid as well.
Nice recipe. Next time I'll add some garlic salt, pepper and dried shallot flakes. Yum!
Can these be made in advance and frozen?
Yes, absolutely. All my bakes freeze well.
Kelly R Hardison
Do they have to be egg whites? I have a hard time separating mine?
I am using the egg whites and not the entire eggs because many people don't like the "eggy taste" low carb bread often has. The egg flavour is in the yolks.