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.
- 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.
Isa
Thank you for this awesome recipe, we love it!
Yasmin
Hi can i substitute the eggs white with xanthan gum? Because i dont know what to do with the egg yolks
Katrin
Hi Yasmin, I don't think that would work, the consistency would be very different and the buns may get too dry. I know what you mean about not wanting to waste food. I always use egg yolks to make mayonnaise. You take 1-2 room temperature yolks, a splash of vinegar, and mix it using an electric mixer (not stick blender, doesn't work) and a glass/metal bowl with 1/2 litre of light walnut oil. Pour the oil in very slowly so it blends with the yolk. then add salt and a bit or mustard, and maybe a squeeze of lemon and a bit of garlic. It's yum!
Rosemary Hayfield
I tried to continue the thread but it wouldn't let me so I have posted a new comment. I did try these again with most of the coconut flour replaced with more almond flour and the milled flaxseed, almond, brazil, walnut and Q10 mix plus about a tablespoon of chia seeds. The result was brilliant - they taste just like "ordinary" seeded wholemeal bread. I feel very confident about making these for my friends next week. Many thanks for the recipe.
Katrin
Sounds great! Thank you for the comment 🙂
TheaMaria
Hey Katrin, I finally tried making the small rolls (6 instead of 4). They turned out great! Soft tender interior, slightly chewy exterior. Perfect size for a dinner roll. I topped mine with a sprinkle of Trader Joe's Everything but the Bagel seasoning. I think next time I'll add some to the batter too. Thanks for the recipe!
Katrin
THat's good to know! Thanks for your insights 🙂
Rosemary Hayfield
I made these the other day as a trial for when my "keto" friends join us in a couple of weeks time . I have tried many other keto bread recipes. They were all disappointing but these were delicious, very easy and quick to make. The texture and look is just like ordinary bread but there was a slight coconut taste. I read that I could replace some of the coconut flour with more almond flour. I also wonder if I could add a little chia seeds or milled flaxseed, almond, brazil, walnut and Q10 mix that I have to add a "nutty" flavour to cover the coconut taste without altering the other ingredients. Also to the lady TheaMaria who wanted small dinner rolls, I would say that these would fit the bill sizewise just as they are. Thank you for this recipe, I shall certainly be making these for my friends.
Katrin
Hi Rosemary, thank you for your detailed comment. I think adding all of the things you suggest would work well, just keep with a similar dry/wet ingredient ratio!
Jennifer
Hi, Sorry to make a new thread, I cannot reply and add to my last thread. In the notes for this recipe you say Using 1 tsp 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 2 tsp to see whether the rolls would be even larger and the air bubbles even bigger.That'w why I originally asked if you ever tried doubling the baking powder. In your reply, you said you use 2 tsp for 2 cups of almond flour which isn't even the amount of flour to baking powder ratio in this recipe so I am confused. I don't want to waste time/ingredients. Can you clarify please?
Katrin
Hi Jennifer, sorry about the confusion! There was a spelling mistake in my answer - I meant to say I WOULD use 2 tsp baking powder if I doubled the recipe. I did say in the post that I wanted to experiment with more baking powder. But in hindsight, 2 tsp for the recipe might just be a little too much. THat's why I said in my first answer to you that you may be able to taste it. I have revised the amount in the post to 1 1/2. That should give more rise without a baking powder taste. You know, 2 tsp MIGHT be fine, but I don't want anyone to make the recipe and it's a disappointment. To answer your question, I have not tried it yet with any other amount than 1 tsp baking powder. If I do, I'll definitely change the recommendation in the post. Hope this helps!
TheaMaria
These look so lovely, I'm thinking about making them for Easter. However they look pretty large and I'd prefer a small dinner roll. If I make 6 smaller rolls, would they need a shorter baking time? Thank you!
Katrin
Yes, that's a good point. They'd probably need a little less oven time. But you still want them to be browned on top, so it might only be a few minutes less.
TheaMaria
Thanks so much Katrin!
Spen
Hi did you every try double the baking powder?
Katrin
Hi, you could always give it a try, but you may be able to taste it. I use 2 tsp of baking powder for 2 cups / 200g of almond flour.
Andrea
The dough came out really liquidy. Any idea what happened?
Katrin
Hi Andrea, I'll try to help, but I can only guess. It's important to use either scales or US measuring cups to make sure you're getting the right amount of ingredients - and use all the ingredients stated, without substitutions. If you have done that, the only other thing I can imagine that you might have used extra large eggs, which could have resulted in dough more liquid than mine. You can check in the step by step images how the dough should look like. I hope this helps!
Aga
Hi, just tried them and also dough was very loose and liquidy 🙁 was impossible to form the buns...rather some sort of flat creatures 🙁 eggs were m size, tried exactly the proportions 🙁 heeeeelpp!
Katrin
Hi Aga, what a shame they did not turn out! If your dough is too liquid, this would be due to either wrong measurements or maybe because of the psyllium. This recipe needs psyllium powder. If you use psyllium husks, you have to double the amount. The confusing thing is that psyllium husks LOOK like powder at first glance. But when you look closely, they resemble little tiny sticks. The psyllium powder is a very fine powder.
If you DID use psyllium powder and measured with scales and not cups (which is always more exact), and you STILL feel your dough is too loose, just add an additional tbsp or 2 of almond flour until you feel the dough can be formed into buns. Or simply use a little less water.
I hope this helps!
Hilde
Love it.. Gonna make these again
Katrin
That's so good to hear!!