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!
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Fluffy Keto Buns - Low Carb, Gluten Free, Dairy Free
Ingredients
- 3 egg whites room temperature
- 1 egg room temperature
- 1/4 cup / 60 ml boiling 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.
Notes
Nutrition
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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!
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 🙂
Marisa says
Hi there!
I just made these buns and they turned out great, absolutely loved them.
I was confused by the hot water, at which step do you add the hot water? will it not cook the eggs?
Katrin says
Hi Marisa, I just added it with all the other ingredients. I guess because all other ingredients are room temperature, this cools the water down so the dough ends up warm. I haven’t had a problem with the eggs 🙂
PamGhataora says
Dear Katrin
I’ve only just started trying food that is low in carbs. these look amazing. i’m not really a baker, but could you advise if I only have Almond Flour would i have to adjust the recipe or can I just replace the coconut flour?
Many thanks
Pam
Katrin says
Hi Pam, I’d try using an additional 50g / 1/2 cup of almond flour in place of the coconut flour, so 3/4 cup almond flour in total My rule of thumb is to use twice as much almond flour when replacing coconut flour because coconut flour absorbs more liquid. It will depend on how fine your almond flour is though. If it’s quite coarse, you might to add a little more. You could also use my almond flour bread recipe and just make it as rolls.
Kristina says
Instead of the psyllium husk can arrow root powder instead?
Katrin says
I have never baked with arrowroot, so I don’t know if it’s a 1:1 replacement. But I know that you CAN substitute one with the other… just not 100% sure about the quantity. You’ll have to judge by the consistency of your dough!
Alison Whyte says
Just made these for my son as he’s gluten free, he said they were super tasty and they didn’t crumble. Thank you for making such a quick and simple recipe that I now can keep a stack on the freezer!
Katrin says
That’s so good to hear!
Leah says
Hi Katrin, just wondering if it’s possible to freeze these for storage if you have tried that? Or for the Keto pull apart ones? I haven’t tried them yet but I love you’re other recipes and I am looking forward to trying these too!
Katrin says
I freeze all my bread and buns, no problems there! 🙂
Robin says
Sooo easy and yummilicious! I’m already working on different flavorings and having fun making these in batches to freeze! And so excited to finally use psyllium husk powder. I had to order online, as not even GNC carried it! Walmart carries orange flavor husk powder…so odd!! Thanks for such an easy, fun, tasty recipe!
Samia says
Hi
Is it possible to do the recipe with all coconut flour? If so would it be 50g coconut flour in total?
Katrin says
I have never tried it, but it should work. Instead of the quarter cup of almond flour I would add two additional 2 tablespoons of coconut flour. Coconut flower absorbs more liquid than almond flour. Then see what the consistency of your dough is and take it from there. Add another pinch of psyllium husk powder if too wet or a little more water if it’s too dry.
Fiana says
Hi, I just want to ask if adding some yeast would cause the bread to rise more and be fluffier?
Katrin says
You could definitely try that. I have a recipe for yeast buns here as well – take a look
Fiana Goh says
Thank you!
Gina says
Can I use pasteurized egg whites in carton instead of egg shells egg whites?
Katrin says
Yes, of course you can!
Karen says
What can you substitute for almond flour? I’m allergic. Thanks
Katrin says
You could try using half the amount of coconut flour instead.