These soft buns are perfect for hamburgers, sandwiches, also low carb and keto-friendly. This recipe doesn’t involve lots of kneading the dough, and it’s ready less than 1 hour!
I love bread, and I had to find the easiest way to replace classic white bread with a low carb version. This recipe is actually easier than my White Keto Bread, and it turns out perfect every time. If you’re a lover of super fast recipes, you might like my 90 seconds bread, too.
Ingredients
- Almond flour
- Psyllium husk powder
- Hot water
- Apple cider vinegar
- Egg whites – using only the whites significantly reduce that eggy taste in most gluten-free bread and help them to raise beautifully.
- Baking powder
- Sesame seeds
How to Make Keto Buns
- To make these buns, combine all the dry ingredients in a large bowl. Use a spatula to break any clumps. You can sift the flours to get rid of the bigger chunks of almond flour and reduce the gritty taste.
- I am using a hand mixer whisk together the egg whites, apple cider vinegar, and a pinch of salt until soft peaks start to form. It’s essential to beat the eggs first for fluffy buns.
- Add the hot water and the beaten eggs to the dry ingredients and combine well. Try not to over knead the dough.
- Oil your hands and form 6 rolls. Place them on a greased baking sheet. Brush each bun with egg yolk and sprinkle the tops with sesame seeds.
- Place the buns in the preheated oven and bake for 40-50 minutes, depending on the size of your rolls. You know they are baked when they formed a hard crust and beautifully browned.
PRO TIP: This dough is super versatile and can be used in so many ways. For example, shape it in different ways to make hot dog buns or hamburger buns.
Keto Almond Flour Buns Macros
The macros in these buns are fantastic. Compared to a classic bun that contains more than 20 grams of carbs, these keto buns have only 2 net carbs and plenty of fiber that’s vital in a well-balanced ketogenic diet.
- Calories: 181
- Total Carbs: 6g
- Net Carbs: 3g
- Protein: 5g
- Fat: 12g
- Fiber: 3g
Why are my buns purple?
If your buns have turn purple, it’s happened because of the brand of psyllium husk used. You can try using the same brand as the one used by me to make this recipe. Although they don’t look very appetizing, it’s okay to eat the purple buns.
Remember to drink plenty of water when including psyllium husk into your meals to prevent constipation.
How to Store your gluten-free buns?
This recipe makes 6 keto buns, so you’ll have bread ready for the whole week. There are 2 options:
- Store the buns in an airtight container, in the refrigerator, and toast in the toaster when needed. You can also heat them in the microwave if you don’t have a problem using one.
- Cut the buns in half and store in the freezer for up to 6 months.
Super Soft Keto Buns
Description
Ingredients
- 1 1/4 cups almond flour super fine
- 5 tbsp ground psyllium husks
- 1 cup boiling water + 1/4 cup (optional)
- 2 tsp tsp apple cider vinegar
- 3 egg whites room temperature
- 2 tsp baking powder
- 1 tbsp sesame seeds
- ½ tsp salt
Instructions
- Preheat the oven to 350°F/175°C.
- To make these buns, combine all the dry ingredients in a large bowl. Use a spatula to break any clumps. Bring water to a boil.
- Using a hand mixer whisk together the egg whites, apple cider vinegar, and a pinch of salt until soft peaks start to form.
- Add the hot water and the beaten eggs to the dry ingredients and combine well. Try not to over-knead the dough.
- Oil your hands and form 6 rolls. Place them on a greased baking sheet. Brush each bun with egg yolk and sprinkle the tops with sesame seeds.
- Place the buns in the preheated oven and bake for 40-50 minutes, depending on the size of your rolls. You know they are done when they formed a hard crust and beautifully browned.
- Serve warm, toasted and topped with butter!
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
7 comments
Made these tonight, they were delicious. Waiting for them to cool before cutting open is a good idea. The one I cut warm deflated. The others had a nice middle. Definitely a staple. Thank you for the recipe!
My buns turned purple! I followed the receipe to a T but they came out purple! But they do taste delicious
This happens with some brands of psyllium husk.
I found that if the psyllium husk is ground to a powder it will react with the baking powder and create purple buns. Taste great, odd in appearance, would make great Easter buns!!
The other thing I do is bake them until, when tapped on the bottom of the bun, you get a thud sound. Usually baking a little longer helps dry the entire a bit more. Cool before cutting. Use a light touch.
I use the NOW brand of psyllium husk and turn it into a powder by using my blender.
I was amazed at how bread – like these buns are. My husband loves them. He missed eating bread and this really has satisfied that graving. This recipe is a main staple in our house now. I have used different flours instead of the almond flour (which is super expensive here in Norway) and they all have turned out just as good. My favorite now is sesame flour with some finely ground flax seeds. I have even mixed in spices and some Stevia powder for a sweet bun version.
Is there a way to use this recipe to make a loaf of bread?