My 6 ingredient keto buns have a light and airy texture and a gently crunchy crust. They are ready in 30 minutes and have no eggy taste. This easy keto bun recipe is for everyone who loves bread rolls but wants to stay low carb.
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 with the right combination and amounts of ingredients, you can create delicious ketogenic buns using grain-free flours.
I first posted this recipe in February 2019 on the blog and still make it regularly today. I've just added more tips and tricks to answer all your questions. Here are the reasons why these are my most popular keto buns:
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Why This Recipe Works
Flavor and texture. The buns taste very similar to wholewheat buns. They have a soft, pillowy and fluffy texture and a gentle crunch in the crust. I made this recipe quite a few times until I was 100% happy with the result. Thanks to a few tweaks these buns have no eggy taste.
Easy and quick. I like an easy and quick recipe just as much as you do. You only need one bowl and 6 ingredients. With just 5 minutes of prep time, you can munch on freshly baked low carb buns in just 30 minutes!
Keto, gluten-free and dairy-free. It's 3.3g net carbs per bun. The recipe is naturally gluten-free and requires no dairy.
Filling and satisfying. You need to know that these rolls are smaller than regular bread rolls. But, that's the case with all keto bread. It is more filling than wheat bread due to the different ingredients and will keep you satisfied for longer.
Versatile. The buns taste great with both sweet and savory toppings. We often make them for Sunday breakfast, but also eat them with soups and salads. I have even used them as keto burger buns.
Ingredients
This recipe for Keto buns is loosely based on a recipe for low carb rolls I made years ago. It called for almond and coconut flour as well as butter, which made them wonderfully rich, almost like a brioche.
To create more of a wheat bread taste, I replaced the butter with water and used only one egg yolk (the eggy taste is in the yolks). Last but not least, I added psyllium husk powder, just like in my keto dinner rolls.
Here is a quick overview of the ingredients:
- Almond flour. I used blanched ground almonds in this recipe. If your almond flour is super-fine, add a little more water to loosen the dough.
- Coconut flour
- Eggs - I used medium, room temperature eggs. You can use large eggs if you increase the amount of almond flour as well. More details are in the recipe notes.
- Psyllium husk - The ground husks of the psyllium plant are a dietary fibre that is beneficial for digestive health. They also make keto rolls fluffy and help them hold their shape.
- Baking powder - Always check that it is fresh.
- Water - Just boiled is the way to go!
- Sea salt - Nut flours are gently sweet. The salt lifts the taste and makes the buns taste more "authentic".
See the recipe card for full information on ingredients and quantities.
Instructions
Let's make keto buns! Start by preheating the oven and lining a baking sheet with parchment paper.
STEP 1
Stir together the dry ingredients. Then put all ingredients in a food processor and blend for about 20 - 30 seconds. Alternatively, use a large mixing bowl and an electric mixer.
STEP 2
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 is easy to handle and can be shaped with your hands.
STEP 3
For equally sized buns, form one large dough ball and cut it into quarters.
STEP 4
Wet your hands so the dough does not stick to them. Form 4 rolls and place them on a baking sheet lined with parchment paper. I sprinkled mine with sesame seeds.
Make a criss-cross cut on the top if you want the buns to split.
Step 5
Bake the buns for about 25 minutes in the middle of the oven.
Katrin's Expert Tips
#1 The perfect rise.
- Eggs. The most all-important tip is to make sure the eggs are at room temperature. 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 its freshness by putting some in water. If it fizzes up you're good to go.
#2 Know your psyllium.
I used psyllium husk powder and not the whole psyllium husks (which look like little sticks). The two are easy to mix up. For whole psyllium husks, increase the amount to 2 tablespoons.
#3 Oven tweaks.
- All ovens are different, and some can be temperamental. For me, 25 minutes gave a perfectly browned crust. If your buns start looking too dark but 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.
Variations
Poppy seeds, black sesame seeds or even sunflower seeds would work well in place of sesame seeds. Or, use Everything Bagel Seasoning.
Brush the buns with egg wash for a shiny top.
Recipe FAQs
This happens with some brands of psyllium husk, but not with others. It does not affect the taste. I have used Just Naturals and Green Origins without issues. The NOW brand is also supposed to be fine.
Yes. The oven time may increase by 5-10 minutes.
If you don't want to use coconut flour, I recommend that you make my keto hot dog buns instead. They are almond flour buns.
Make keto mayonnaise, sugar free custard or keto rice pudding.
Serving Suggestion
Keto buns are so versatile that you can literally enjoy them all day long.
Breakfast: Spread them with butter and sugar free marmalade.
Lunch: The buns are easily portable and don't go soggy. Use them as a sandwich filled with ham, lettuce and cheese, keto tuna salad or keto chicken salad.
Dinner: Serve in a bread basket to go with soups and salads or to mop up gravy. Or, use them as low carb burger buns! They are a great alternative to my black burger buns.
Storage
Since ketogenic buns contain eggs, I store them in an airtight container in the fridge. You could keep them at room temperature for a couple of days. But in the refrigerator, they stay fresh for 5+ days. You can also freeze them for up to 3 months.
The buns toast well. I slice mine in half and toast them straight from the freezer.
More Keto Bread Recipes
- Keto Biscuits (Sugar Free, Fluffy, Cheesy)30 Minutes
- Low Carb Pita Bread30 Minutes
- Keto Hot Cross Buns35 Minutes
- Almond Flour Biscuits20 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
Fluffy Keto Buns
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- 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
Instructions
- Preheat the oven to 180 Celsius / 356 Fahrenheit.
- Mix the 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.Â
- 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. (Wet hands before handling the dough. This way it's less sticky.)
- 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.Â
Paul
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..
Katrin Nürnberger
No, this is not a 1:1 substitute. The closest ingredient to psyllium husk would be ground flax.
Wendy
My came out very watery not a dough cook them will see what happens
Katrin Nürnberger
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.
Marie
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
Katrin Nürnberger
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.
Linda
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.
Katrin Nürnberger
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.
Debbie
Hi,
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
Katrin Nürnberger
Hi Debbie, it's the total carbs minus the fibre = net carbs 3.3g.
Debbie
Thank you Katrina,
The rolls were amazing!
Caroline Thompson
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!
Katrin Nürnberger
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!
Brenda Willway
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?
Katrin Nürnberger
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.
Brenda
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.
Desli
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.
Leah
Turned out really nice. My first keto buns. Thank you!
Clair
Hi.
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?
Katrin Nürnberger
I think probably not. Psyllium absorbs a lot of liquid. You may need more oat fibre to get the same dough consistency.
Manth
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!
Katrin Nürnberger
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.
David Hagan
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?
Katrin Nürnberger
I have never tried this, but I assume you would need some liquid as well.