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 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 1 1/2 tsp 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!
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 Free
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 3 egg whites, medium room temperature
- 1 egg, medium room temperature
- 1/4 cup / 60 ml hot water
- 1/4 cup / 25g almond flour
- 1/4 cup / 30g coconut flour
- 1 tbsp psyllium husk powder or 2 tbsp whole psyllium husks
- 1 tsp baking powder
- sesame seeds, for sprinkling optional
Instructions
- 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.
Video
Notes
Nutrition
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.
Deanne says
Hello Katrin,
I just made these mini Keto buns today … and they are by far, the best Keto/gluten-free buns/bread I have ever tasted. Dense, rich, soft, filling… no after taste and not eggy. These are definitely my new favourite healthy food item!
One question… what is the best way to store them? I let them cool completely, then stored them in a ziploc bag in the fridge, but within 6 hours.. the buns were moist on the outside. Kind of slimy. I’m worried about them getting mouldy. Would they be best stored in a bowl on the counter? Thank you.
Katrin Nürnberger says
Glad you like them! I store them either in a bread tin on the counter or I freeze them. On the counter they don’t go moist.
Mehak says
I made them immediately into breakfast sandwiches and before putting them in the fridge and freezer wrapped them in a paper towel. It was out of convenience so I can eat on the go but also they didn’t really build any moisture on the inside I’m not sure if it’s because they were separated by food or the paper towel sucked up the moisture but I recommend it
Katrin Nürnberger says
Hi, that’s a good idea. Cooling on a cooling rack also prevents any moisture from collecting on the underside.
Jen says
Hi, I was wondering if this recipe would work with an egg replacer? My friend and his son are vegan and doing low carb at times. I’ve successfully made scones for them by replacing the eggs with flax eggs, so do you think it’s possible with this recipe?
Katrin Nürnberger says
Yes, I think it’s possible. Make sure you let the dough sit so the flax can absorb the moisture. The rolls will be firmer, because egg helps making them fluffy.
Patricia says
I made the buns once but they felt and tasted like rubber. I used super fine almond flour and added 2 extra tbs of almond flour since I used large eggs. I didn’t increase the amount of water thou.
Any suggestions.
Thank you
Katrin Nürnberger says
Hi Patricia, it sounds like you did not get a good rise if you felt the texture was rubbery. This could be a baking powder issue – check that it’s fresh? You could also try increasing it to 1 1/2 tsp.
Nicole says
My first time attempting a keto bread. I rolled them into two larger rolls to eat as a burger. Definitely satisfied my burger craving. Rolls came out great.
Nads says
This is the fourth different recipe for buns I tried and is by far the best! It’s soft and holds really well. My new found low carb diet will continue with ease as I had been craving bread. I added 1.5tsp of baking powder and they fluffed up really nicely. I also added 80ml water as I used fine almond flour. Thank you for the fantastic recipe, you’re a life saver!
Ali says
I wanted a recipe for sausage baps. I followed the recipe religiously but it was very fluid. So I divided into four large silicon cupcake holders and crossed my fingers! They came out reasonably well and I would certainly do these again as they are lighter than the usual 90 second mug recipe. However, could not convince husband as he is not keen on coconut flavour. I would certainly use for sandwiches as it holds together well and is much less eggy and less crumbly. I thought they were slightly spongy but I did not mind them at all. Prefer to stodgy bread that’s for sure!
Katrin Nürnberger says
Hi Ali, I think your eggs may have been much larger than mine. Next time, add more almond or coconut flour until you’re able to form a dough ball. That way your buns will also not be spongy.
Jess says
Do these taste at all like coconut, due to the coconut flour?
Katrin Nürnberger says
I did not think so, because you’re using a mix of flours here.
Cecilia says
Hi, I think I only have psyllium husk. Is that going to be a problem. Can I run it through the food processor and make it powder?
Cheers
Cecilia
Katrin Nürnberger says
Yes, absolutely. That works well, I do it sometimes too.
Tatiana Alvarez says
I dont have coconut flour at the moment… do you think itll work with just the almond flour??
Katrin Nürnberger says
Yes. Replace the coconut flour with 1/2-3/4 cup (twice – 3 x as much) more almond flour, depending on how fine it is. The perfect ratio may be somewhere in between. Look or a good dough consistency! Almond flour is less absorbent than coconut flour, that’s why you need more.
Nardine says
Hi there thank you for this! I’m about to try this recipe but would like to make 8 buns does that need 6 egg whites and 2 egg yolks? Double the eggs? I fear it’ll get far too moist.
Thanks!
Best,
Nardine
Katrin Nürnberger says
Yes, that’s exactly what I would do. It should not be too moist. Do make sure you use psyllium POWDER and not whole psyllium husks (this is something that can easily be mixed up). But if you feel your dough DOES end up moister than you’d like (for example if the eggs you use are much bigger than mine), just add a bit more flours or psyllium. 🙂
Akanksha says
Yay! These turned out super amazing will try a double batch next time cos they got over super fast !
Katrin Nürnberger says
Great news!!
Cathleen Hall says
First bread I’ve had in months. Tasted like bread. My eggs were a bit cold so they didnt rise like I would have liked but it was still delicious. Next time I’m thinking to add some oat fiber to add more fiber.
Katrin Nürnberger says
So glad you liked the recipe! Room temperature ingredients really make a difference, so I’m sure you’ll get a better rise next time 🙂
Nadeen Hall says
Hi, can I use liquid eggs (egg white in a carlton) if yes how do I measure it per egg. Ie 1 egg white =___
Thanks
Katrin Nürnberger says
Hi Nadeen, I’m not sure. You’d have to do a google and see how heavy 1 egg white is 🙂
Monette says
Hi, can I use dry yeast instead of psyllium husk powder?
Katrin Nürnberger says
Hi Monette, I don’t think yeast would make a good substitution. Psyllium absorbs a lot of liquid, so you’d have to find something that does the same job. You could try ground flax, but you’d probably have to use a little more.
Yafre says
would be a good substitution ground flax seed?
Katrin Nürnberger says
I haven’t tried it, but my best guess is that it would work quite well. Check the consistency of your dough and add some more if you think it needs it.
Alison says
Hi, these are great but just wondered if I can double the quantity and still make 4 buns, just bigger or will that mess things up? Thanks for the recipe, has really helped me not miss bread!
Katrin Nürnberger says
Hi Alison, I haven’t tried that yet, but it should work. You’d definitely have to bake them for longer.
Alison Tuohey says
Trying it today as new oven arrived yesterday (previously could only bake on 220!!). Will keep you posted. Also, quick question, in this recipe a 1/4 cup equates to 25 g. In another recipe (the FABULOUS pizza base I think), it equates to 55 g. I love that you put cups and grams but get a bit confused about why it’s different. Can you help? Loving all your recipes that I’ve tried so far. Naan breads this weekend when my xanthum gum arrives. THANK YOU.
Katrin Nürnberger says
Keep me posted! As for the grams – weight will differ depending on how dense the ingredient is you have in the cup! Which ingredient are you referring to? I had a look at the pizza recipe, but it must have been a different one where you saw that 55g. I measure all my ingredients in both cups and grams each time I make a recipe. (If I did make a mistake somewhere, however, do let me know!)
Charlotte Hall says
What to do with the left-over egg yolks? Can’t bear to discard them!
Katrin Nürnberger says
I know what you mean. I’d make a mayonnaise! Keeps in the fridge for weeks
Victoria Leanne says
Can I sub the psyllium for oat fiber powder I wonder or vital wheat gluten?
Katrin Nürnberger says
Hi Victoria, I’d love to help but I have tried neither so I can’t comment on the amounts. Substitutions are possible in 98% of cases. I’d try and check the consistency of the dough. Psyllium is crazy absorbent, so my guess is you would have to use more of whichever sub you’re choosing.
Caroline O’neill says
Is it 8 carbs a roll
Katrin Nürnberger says
8.3g total carbs, 3.3 g net carbs per roll.
Shani says
Hi:)
Can I substitute part of the flour to protein powder?
Thank you
Katrin Nürnberger says
Yes, you could definitely give that a go. I have not tried it myself though 🙂
Heather says
Any report on this experiment?
Katrin Nürnberger says
I haven’t gotten round to it, but I think you can safely use 1 1/2 tsp baking powder without being able to taste it in the rolls.
Giselle says
Hi. Can i use flax seeds to substitute psyllium husks?
Katrin Nürnberger says
Hi Giselle, I’d use 2 tbsp ground flaxseed to substitute the psyllium husk powder. Wait a little to let the flax absorb the liquid and check the consistency of your dough to make sure it is firm enough to be formed into rolls. If necessary, add a little more.
Tamara says
I just tried these tonight. I doubled the batch and they turned out great! Much more bread like than other keto breads I’ve tried. I will definitely make these again! I will try putting cheese in the batter too and make cheese buns!
Katrin Nürnberger says
I think these would be great with some added cheese 🙂
Janet Huyton says
grate surely??!! 😀 going to try these with some homemade burgers, thanks.
Katrin Nürnberger says
grated! 🙂
Jenn says
Can I use only almond flour for this recipie?
Katrin Nürnberger says
If you are looking for a good bun recipe that uses only almond flour, I recommend the buns from my keto hot dogs. They work perfectly with both sweet and savoury toppings.
Jenn says
I went to double the recipe but screwed up and only doubled the flours… even so the dough is very sticky and I can’t imagine if I also doubled the water and eggs… is it supposed to be quite liquidy, like cake batter? As of right now it barely resembles bread dough…
Katrin Nürnberger says
No, it should no be liquid. You should be able to form buns like I did in the images. It does take a couple of minutes though for the coconut and the psyllium to absorb the liquid…. Do make sure you use the psyllium as described!
Shalini Vijayagopalan says
Hi
Your recipe looked great. But I have only a microwave. Any recommendations on how this can be amended to work equally well?
Katrin Nürnberger says
I have a recipe for Keto English Muffins that work really well in the microwave. Give that one a go instead!
Faye says
Hi i don’t have almond flour, can i use coconut flour only? If yes, how many cups should I use? Thank you
Katrin Nürnberger says
It would be an experiment. You could try using 1 1/2 -2 tbsp of coconut flour INSTEAD of the almond flour – 5 1/2 – 6 tbsp in total. See if this will give you a good dough consistency. Coconut flour also tastes drier than almond flour, so I think you will need to add some butter or oil to make the rolls taste good. Maybe 1 tbsp melted butter.
Heather Iger says
My nine-year-old did 90% of the work and they came out perfectly! They made delightful mini sliders. Next time I will double the recipe and experiment with adding rosemary and flaxseed as well. We will definitely be using this recipe again.
Katrin Nürnberger says
I love the idea of adding rosemary to the bread rolls! So glad you all liked them 🙂
Junia says
Can I add salt?
Katrin Nürnberger says
Of course!
Shelly Clark says
Hi there. In the nutritional information the carbs are 8.3 and the Fiber is 5. So is the net carbs actually 3.8? Or is the carbs posted the actual net carbs? Thanks!
Katrin says
That’s correct, you have to deduct the fibre to get the net carbs – 3.3g per portion.
Mark says
What a fantastic recipe! I’ve already made these twice and perfect every time and by far the best low carb bread recipe I’ve found.
Could I make a loaf with this same recipe? I think I could but I’m unsure of quantities and method.
Thank you so much!
Katrin says
I haven’t tried this myself, but you could give it a go at the same temperature and simply double the baking time. Check it in between and if it’s getting too brown on top, loosely place a sheet of aluminium foil on top to prevent it from burning
rebecca says
Hi Katrin i just tried this for the very first time and i dont think i shaped the rolls correctly, they unfortunantly came out kind of flat and thus i discovered they act like a biscuit when flatened , they still taste great but are much thinner and i will be usuing them to make breakfast in the morning , in the meantime im going to attempt another batch hopefully these will turn out correctly
Katrin says
It could’ve had something to do with not being enough air inside the dough or maybe your oven was not hot enough so it did not firm the rolls up quickly enough for them to retain their shape. Nevertheless, I always think that if the taste is good it worked out and all is good 😉
rebecca says
this was my 4th or 5th time making these now and i have finally gotten them to puff up i think i was not letting them sit long enough during the water absorbing phase of making them, last night i made the dough and pushed it aside to let it sit and started on another recipe i was making and well i kind of forgot about it( oops) well forgetting about it must of been what they need cause when i put them in the oven they puffed so i guess a longer sit time allowed the baking powder to activate with the flowers and thus produced the desired affect i also increased my oven temp by 5* and cook time by 10 minutes
on s side note this wait time also works well for your cinnamon roll recipe letting it sit allowed the dough spread out in the bowl and was much easier to handle to make the rolls no oiling of my hands needed they did stick but not nearly as bad or as messy
thanks again for all your delicious recipes
Katrin says
That’s so interesting! Thanks for letting us all know your tweaks, it’s much appreciated 🙂