Copyright 2012-2016 - KetoDiet Blog (http://KetoDietApp.com/Blog)

Ultimate Keto Buns

|Ultimate Keto Buns

A couple of weeks ago, I asked my readers which bread recipe they would like to see posted on my blog. It was quite difficult to choose one because three of them got almost the same amount of votes. The Ultimate Keto Buns are one of the most popular recipes in the KetoDiet apps. Here is what some of our users say:

Jane:
"I love the keto buns. They are so light and fluffy and even better than wheat bread! I always make one or two batches and freeze them for later."

Clare:
I've been making the keto buns for my daughter who has epilepsy. I always have loads of egg whites left and it's a great way to use them. It's the best low-carb bread I've tried!

Sarah:
"Your ultimate keto buns are the best bread substitute I have come across since giving up grains - I can have burgers & sandwiches again, even my hubby will eat them which must mean they taste like good :0)"

Karen:
"Made this for the second time (try) and much better results. Pay attention to the tips and methods, first time I did not weigh dry ingredients and I used the lukewarm water method....not so good, very moist and did not rise nicely, had to toast in toaster prior to eating to salvage batch. Second try, got a good scale! and I used the boiled water method - only variation I had was substitute almond flour for the flax meal as I did not have any in the house. They look like buns! and taste so much better - we ate some with brats and sauerkraut and spicy mustard...heaven...have been going 'bunless' so often so it is nice to actually have a hotdog or brat (all natural ing of course) in a bun! Thank you for the very well explained recipe as baking is a science AND art!"

All of these low-carb, keto and paleo-friendly recipes can be found in my apps and also in my upcoming cookbook!

Ultimate keto bread, Fluffy grain-free sunflower bread, Low-carb sourdough bread, Ultimate keto buns (recipes from KetoDiet apps)

The keto buns can be made in two ways, both work equally well.

Method 1 (with boiling water)

Mix all the dry ingredients and then add eggs, egg whites and boiling water (as shown in the steps below). This amazing method is found on Maria Emmerich's blog Keto Adapted.

Method 2 (with lukewarm water)

Another method that also results in fluffy bread buns:

  • Mix the dry ingredients apart from psyllium husk powder.
  • In a separate bowl, mix the wet ingredients: eggs, egg whites, lukewarm water with psyllium husk powder.
  • Pour the wet mixture into the bowl with the dry ingredients and process well.

Preparation time

Hands-on
Overall

Nutritional values (per bun):

4.2 grams 8.1 grams 10.1 grams 15.2 grams 2.3 grams 208 calories
Total Carbs12.4grams
Fiber8.1grams
Net Carbs4.2grams
Protein10.1grams
Fat15.2grams
of which Saturated2.3grams
Energy208kcal
Magnesium95mg (24%)
Potassium389mg (20%)

Macronutrient ratio: Calories from carbs (8.7%), protein (20.8%), fat (70.4%)

Ingredients (makes 10 buns):

Dry ingredients:
Wet ingredients:
  • 6 large egg whites
  • 2 large eggs
  • 2 cups water, boiling or lukewarm depending on the method - see intro (480 ml / 16 fl oz)
Tips & substitutions:

If using apple cider vinegar instead of cream of tartar, make sure to mix it with the wet ingredients.

For best results, use a kitchen scale when measuring all the dry ingredients. Using just cups may not be enough to achieve best results, especially in baked goods. Weights per cups and tablespoons may vary depending on the product/ brand or if you make you own ingredients (like flaxmeal from flaxseeds). Psyllium absorbs lots of water. When baking with psyllium, you must remember to drink enough water throughout the day to prevent constipation!

Instructions:

  1. Preheat the oven to 350 F / 175 C. Use a kitchen scale to measure all the ingredients carefully.
    |Ultimate Keto Buns
    Do not use whole psyllium husks - if you cannot find psyllium husk powder, use a blender or coffee grinder and process until fine. If you get already prepared psyllium husk powder, remember to weigh it before adding to the recipe. I used whole psyllium husks which I grinded myself. Do not use just measure cups - different products have different weights per cup! |Ultimate Keto Buns
  2. Mix all the dry ingredients apart from the sesame seeds in a bowl (almond flour, coconut flour, ground flaxseed, psyllium powder, garlic and onion powder, Erythritol, baking soda, cream of tartar and salt).
    |Ultimate Keto Buns Cream of tartar and baking soda act as leavening agents. This is how it works: To get 2 teaspoons of gluten-free baking powder, you need 1/2 a teaspoon of baking soda and 1 teaspoon of cream of tartar. Other options for leavening agents are: gluten and aluminum free baking powder (or baking soda) with apple cider vinegar (4 tsp gluten-free baking powder + 4 tbsp apple cider vinegar per recipe of 10 buns).
    Erythritol could be omitted in this recipe - the effect on net carbs is minimum. It works in two ways: It acts as leavening agent and creates the slightly sweet taste burger buns have. Also, if you don't have both onion and garlic powder, you can use just one of them or use freshly mashed garlic cloves (2 cloves per recipe of 5 buns).
    |Ultimate Keto Buns
  3. Add the egg whites and eggs and process well using a mixer until the dough is thick. Add boiling water and mix until well combined.
    The reason you shouldn't use only whole eggs is that the buns wouldn't rise with so many egg yolks in. Don't waste them - use them for making Home-made Mayo, Easy Hollandaise Sauce or Lemon Curd. |Ultimate Keto Buns
  4. Using a spoon, make the buns and place them on a non-stick baking tray or a parchment paper. They will grow in size, so make sure to leave some space between them. You can even use small tart trays. Top each of the buns with sesame seeds (or any other seeds) and press them into the dough, so they don't fall out. Place in the oven and cook for 45-50 minutes. |Ultimate Keto Buns
  5. Remove from the oven, let the tray cool down and place the buns on a rack to cool down to room temperature. Store them at room temperature if you plan to use them in the next couple of days or store in the freezer for future use. |Ultimate Keto Buns
  6. Top with butter or cream cheese, burger meat or any topping you like. Enjoy!
    Tip: To save time, mix all the dry ingredients ahead and store in a zip-lock bag and add a label with the number of servings. When ready to be baked, just add the wet ingredients! |Ultimate Keto Buns

Suggestions:

If for any reason you can't get this recipe to work, here are some tips that might help. Most of the above tips apply to any recipes using psyllium husk powder:

  • Make sure you weigh all the ingredients using scales. Even small differences can affect the final result of this recipe.
  • If your buns appear to have large hollow bubbles inside, it may be due to the psyllium. Make sure you use powder, not whole husks. Otherwise, use a coffee grinder or blender and pulse until fine and powdery.
  • For a slightly (but not significantly) better result, incorporate the eggs separately. First, whisk the egg whites until they create soft peaks and add cream of tartar used in this recipe. In another bowl, mix the egg yolks and gently fold them into the egg whites. In a separate bowl, mix the dry ingredients and pour in the hot water. Process well using an electric mixer (hand whisk is not as good in this recipe). Add the foamy egg white mixture into the batter and process well. Try not to deflate the batter completely. Form the buns and place in the oven.
  • If your buns don't rise properly, use only egg whites and omit the egg yolks.
  • If the final result is too moist, do not reduce the water used in this recipe or the psyllium will clump. Instead, dry the buns in the oven on low, up to 210 F / 100 C for 30-60 minutes. If needed, cut them in half and place in a toaster.
  • Do not leave the batter outside the oven for too long. Place in the oven as soon as you form the buns.
  • If your buns change color to slight purple, it's due to the psyllium husk powder. Whenever I use whole husks and grind them at home, they are always perfect, light brown. However, when I use ready-made psyllium husk powder, they look purple, especially the next day. Although they may not look appetising, they are perfectly fine.

|Ultimate Keto Buns

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Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (311)

If using almond flour instead of the flax meal, how much should I add? Will it be 2 cups of almond meal in total?

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You can use these recipes instead - either of them are flax-free: ketodietapp.com/.../low-carb-and-paleo-bread-the-ultimate-guide

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The buns were exactly like on your photos... and so good ! A success with my guests ! Thanks again !

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Thank you, I'm glad you liked it! Smile

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Hi Martina
Thank you so much for this recipe, I can't believe how tasty and crispy those buns are!
All ingredients are pretty pricey but sooooo worth it! 😃
The only problem I have is the moisture inside, I've used both methods (whites) but apart from improved texture with whipped whites the inside is the same. I'm thinking, I've used flaxseed that I had to blend to powder but it felt a bit moist, should I grind it first and dry out?
Also can I add seeds to the mixture just before putting to the oven? Will it affect how the buns are baking inside?

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Thank you Magdalena! I think that the moisture issue is always there... more or less. I got used to it or sometimes just cut it in half and toast it in the oven or on a pan. The ingredients that mostly retain water are flaxmeal and psyllium.
This recipe is flax-free: ketodietapp.com/.../low-carb-and-paleo-bread-the-ultimate-guide
Or psyllium-free buns: ketodietapp.com/.../Dis-Low-carb-Bread
I think that these buns always come out dryer (using sesame flour instead of almond flour) - this is my favourite recipe: ketodietapp.com/.../nut-free-keto-buns
Yes, you can definitely add seeds - this recipe is similar and I added sunflower seeds into the dough: ketodietapp.com/.../fluffy-grain-free-sunflower-bread (you can simply add seeds to the dry mixture or at the end of the mixing process).

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Hai martina..
Can i substitute the coconut flour? Because i dont like the smell.
Looking forward to your reply...thank you so much

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I don't think you could tell, I can't taste or smell any coconut in them. You can try this recipe instead: ketodietapp.com/.../fluffy-grain-free-sunflower-bread

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Hi, can someone tell me if almond flour is the same as almond meal please?

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It can be. It depends on the brand. I used almond flour that is made from finely ground blanched almonds.
Almond meal may refer to whole (rather than blanched) ground almonds and may have a grainy texture.
Sometimes almond flour may also refer to "defated" ground blanched almonds. It's very different because it's low in fat and absorbs more water (similar to coconut flour).

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I made these buns for the first time tonight... they were so awesome.  A few of mine deflated a bit, but I think it was my fault for not letting them cool a little before I moved them off the tray to the cooling rack.  I forgot about that step.  But, I used one of the non-deflated buns with my grilled burger tonight.  So good.  Thank you so much for this great recipe! <3

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Thank you for your kind words, Laini! I think it might be something else:
- dry ingredients need to be combined well (this might have been caused by baking soda)
- it may help if you turn the baking sheet half way thought the baking so that all are baked equally (not all ovens bake the same)
I hope this helps! Smile

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Hello, how many calories does each bun consists of?

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Hi Neel, it's 208 kcal ("calories") per serving/ bun.

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Theses buns just came out of the oven...had to bake a little bit longer as they were still doughy in the middle.. I used an ice cream scoop to form buns...nice and round and made 12 same size. Will bake again for sure!!

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Just have to pipe up and give massive props for this recipe. Was undergoing severe Reuben Sandwich cravings and these buns delivered. Made em a couple of times now and turn out perfect every time (I use the method where eggs whites are beaten separately and then incorporated into rest of mixture). I also use almond meal, usually about a 1/3rd of the price of almond flour and gives excellent results.

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I am wondering if glucomannan would work in place of psyllium seed. I can't remember where, but I think I saw a keto "bread" recipe online that used it for leavening. Your thoughts, please?

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I think it won't work in this recipe because it's used for both texture and volume. I suppose it may work in recipes where you use just a small amount such as this one: ketodietapp.com/.../Best-Keto-Paleo-Tortillas-Taco-Shells-Nachos

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Fantastic!
Just made these and they are absolutely fantastic, great recipe would highly recommend these to anyone on a keto diet!

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This looks amazing. Looking forward to trying this with the turkey burgers I made!
This also kind of gives me an idea for a keto irish soda bread, especially with the caraway seed option.

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I got halfway through the prep and realized I had 2 bags of flax meal and no psyllium husks. So.... I substituted with my "metamucil-like" powder since it's psyllium husks and a sweetener. Laughing Only questionable thing is the citric acid, but we shall see! They're in the oven now and smell delish!

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I just hope it won't be too sweet - let me know if that worked! Smile

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It worked just fine... in a pinch. Didn't turn out too sweet since I omitted the added sweetener. They tasted great with just a tiny little hint of orangey flavor!  We just shook our heads and laughed every time we ate one.  I've made them twice since (the right way!) and they're soooo good.  Thank you for sharing this with us!

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Awesome, I'm glad you liked them! Smile

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If I leave out the psyllium husk,  how much flax meal do I use? I made one batch. ... they didn't rise well at all. But taste fantastic! I will keep trying till they are perfect.

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Thank you Lisa! Here's a psyllium-free recipe: ketodietapp.com/.../Dis-Low-carb-Bread Keep in mind that psyllium powder is one of the key ingredients that help the bread rise.

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I make sure I have these buns at all time and I make them often. Almond flour cost
$12 and more per lb., very expensive, last night I made the buns following this recepie
With almond meal that cost me $6.99 a lb. and I am happy to report the buns come out
Of the oven just the same, I do not notice any difrent what so ever, they looks and test the same as the buns I made from almond flour. I hope this helps.

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That's great Ma, sometimes almond meal and almond flour are the same ingredients. I noticed that some brands use them interchangeably. These is defatted almond flour (similar texture to coconut flour, less absorbent), almond flour (finely ground blanched almonds) and almond meal (may be both blanched or unpeeled almonds, usually not as fine as flour).

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I was skeptical at first, due to most "faux" bread recipes I've tried on other keto recipe blogs. But wow!!! These were scrumptiously satisfying and I enjoyed them far more than I do conventional store-bought bread. After I baked these delightful buns I sliced one open and  made a BLT; I was in heaven! I made half the recipe into hamburger buns and the other half into hotdog buns, using my baguette pan. These will all be going with us on our Memorial Day BBQ. Thank you for this well-crafted recipe.

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Thank you for your kind words!!

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Thank you so much for the recipe. I had been craving burgers for so long so I finally decided to make these for lunch today and they were DELICIOUS with my chicken patties. I followed the recipe to the T (even though being skeptical about so much water Tong) and the only problem I faced was that my buns came out with top part being hollow. I attribute that to me not mixing the batter properly with a hand mixer and, being ever so lazy, using a simple whisk instead which evidently didn't do the job as expected. xD
Once again thank you for this recipe and many others. You've really made being on keto diet so much fun! Smile

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Thank you so much Amit! It can happen if the dough is not mixed up properly or if you use too much baking soda. I hope the next batch comes out great Smile

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OMG!!! I love this recipe already and I haven't even made them yet!!! Will be making them this weekend - will let you know how I get on.  BTW, thank you so much - at last a UK based resource!!! Smile

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I hope you like them!! Smile

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I have my first batch of these baking in the oven right now - can't wait to try them!  I have a question about pan size:  I have an apartment size oven and can't fit more than one standard 18" x 13" baking sheet in my oven at once (at least not on the same shelf).  What size pan are you using that you can get 10 buns with sufficient spacing onto one pan?  Thanks so much!!

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I hope you like them! Smile I use a pan that is also 18'' x 13'' and I can fit 6 buns in it. Then I just use another pan for the remaining four Smile

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Thanks for your reply Martina - We absolutely loved them, even my son, who is highly suspicious of any low carb baking Smile. Absolutely the best "bread" recipe out there!  If I recall correctly, did you mention in the recipe that they have to be baked immediately?  Unless I try to fit the two pans on separate shelves (and I thought that might affect the heat circulation, but perhaps I'm mistaken?), the second pan would have to sit while the first one bakes.
Just bought the cookbook and am happily enjoying ketchup, BBQ sauce and am about to try making the chocolate hazelnut spread. Thanks for your great recipes!

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Thank you Felicity, I really appreciate that! I usually bake both sheets in one go and I think that if you leave sufficient space between the sheets, the heat circulation shouldn't be affected too much.

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Thanks so much Martina!  I'll try putting the shelves at 1/3 and 2/3 height and give it a go.  

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These are seriously yummy and have a fabulous taste and texture. I followed the recipe exactly and they turned out perfectly. Thank you for such a lovely recipe.

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Thank you Joy, I'm glad you liked it!

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I am allergic to egg whites but can eat egg yolks. What should I use to replace the egg whites? I would like to make the Keto buns. Marina

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Hi Marina, I'm afraid the egg whites are essential in this recipe. You can try these breadsticks that are egg-free: ketodietapp.com/.../ultimate-keto-breadsticks

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You can use aquafaba in place of the egg whites. 1 tbsp per egg.

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All I can say is....WOW.  I have been on the keto diet for about 3-4 weeks now and feeling great!  A friend of mine posted this recipe on FB and it piqued my curiosity.  I have been using your website as a resource since I began the diet (many thanks for all of the great information btw), but had yet to really explore the recipes.  
A cheeseburger with an actual bun sounded REALLY good today, so I decided to try these out.  Christ on the cross...THEY'RE DELICIOUS.  I haven't been craving bread too much (I do miss tacos though...Austin, TX is home to so many good taco joints) but these are so dang good I will probably be eating them often.  I already have plans for some lox and hollandaise sauce over these buns tomorrow.  Mouth.  Watering.  
I weighed everything and followed the directions and they turned out perfectly.  I love to cook and do so daily, but baking is a whole new world to me.  If I can make these and have them turn out well then I think just about anyone can.
Thank you so very much for this website, all of the great resources, and the amazing recipes that I've finally started exploring!  Martina, you are a gem!

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Thank you so much for your kind words! Make sure you check out these keto tacos  too Smile ketodietapp.com/.../Best-Keto-Paleo-Tacos

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Hi, I just made these and they are so amazing. I was really having a hard time with breakfasts, just wanted a little bread and coffee! anyhow, I was just browsing through your all the comments to see if my question was already addressed but I don't think so.. how long do these keep for and how do you store them, in a ziplock in the fridge?

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Thank you! I keep mine for up to 2 days in an airtight container/ziplock bag on the kitchen counter or for up to 3 months in the freezer. You could store them in the fridge, maybe for 5-7 days, but I prefer the freezer, as it keeps them fresh. I put mine in the oven for 3-5 minutes just before serving. This makes them taste just like they were freshly baked Smile

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I just made my second batch of these buns, I decided to make 6 instead of 10 and they're much larger and fluffier. I found when I made 10 they turned out a bit small. Either way these are really great. I will def try this in my bread pan next.

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I am allergic to eggs. is there any substitute i can use for them?

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I'm afraid not for this recipe but you could try these breadsticks: ketodietapp.com/.../ultimate-keto-breadsticks

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Do you let your loaf cool in the pan? Mine deflated while cooling out of the pan.
Thanks!

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Check out this post - the troubleshooting section explains why it may have happened (my guess would be that you had an air bubble): ketodietapp.com/.../low-carb-and-paleo-bread-the-ultimate-guide

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Thank u so much for this recipe. It's literally change my life ❤ I'll definitely be sharing on my IG my_lchf_diary

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Love you site and all the hard work you put in this blog. Just a really big thanks. I feel really lucky that I found you. I just love the recipe with step by step instructions and photos. I will be trying this recipe this weekend.  Thanks a million.

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This recipe has been one of the key reasons I've been able to maintain a low carb/keto lifestyle for nearly 2 years. I also make a low-rise variation this recipe for pizza crust as I prefer it to the tortilla/pizza crust recipe on the site. I haven't had to weigh the ingredients and the 30+ batches I've made have turned out great. I always save a little bit of the egg to brush on the top of the buns so the sesame seeds stick, otherwise they seem to just fall off. Thank you so much!

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Thank you Beth!! That's a great tip - egg wash will definitely help them stay on Smile

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Hello,
the left over egg yolks from this recipe, I froze them (that time I dint knew we had to add salt or sugar).
Any idea what can I do with em, once I thaw em later on ?
Please advice

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You can use them just like you planned to but I'm not sure about the texture. I think it won't matter for recipes like smoothies, omelet or baked recipes. I wouldn't use that for mayo or lemon curd.

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Made these this morning and they are delish!  I actually made these by using measuring cups and without a scale.  Baked on two separate large cookie sheets because I wasn't sure how much they would spread, 5 per cookie sheet, parchment paper lightly sprayed with PAM.  Rotated shelves and turned them around at 20 minutes, baked a total of 46 minutes, tested with metal skewer, came out clean, cooled on wire rack.  Used wet hand to form into balls.  They would be fine cut in half with tuna or egg salad and eat each half as an open faced sandwich.  Next time I'm going to try and make them larger and a little flatter to see if I can get them to hamburger size.  Thanks so much for this recipe and I love the cookbook.  By the way, I live at 6600' in elevation in Colorado and there were none of the usual problems with the recipe at this altitude.

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Thank you, that's great to know!

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I am excited to try these soon! Can you tell me how many calories per bun, approximately? I see you have the other nutritional information. Smile

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Thank you, I hope you like them! Smile It's listed as "kcal" in the table and it's 208.

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I am confused about the measurements. The recipe calls for "cup" measurement  but you say to weigh it on a food scale. What is the conversion from Cup to grams? I am looking forward to making this and I don't want to end up throwing it out because I didn't measure correctly
Thanks

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Hi Lori, I always use grams and ounces in my recipes to make sure the amounts are precise. What I realised is that while cup measurements may work for some, they may not work for all ingredients and brands. I suggest you just use a kitchen scale and go by the grams/ ounces. I hope this helps!

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Mm mm bread this AM with bacon ☺️

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Made these this morning and they turned out great! I even took pictures to show my family  lol
The only thing I did different was add oregano with garlic powder and thyme Laughing  topped them with fresh cilantro cucumber and lime dressing I made from scratch with fresh lettuce, and then we filled them with all the fresh veggies we wanted. My husband couldn't believe there wasn't any gluten etc in them. So later were going to make veggie burgers with them Smile
Thanks for filling that 'bread' void for me Laughing

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That sounds delicious, I love the Mediterranean flavours Smile

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Hi Martina, is there a way to make these buns soft on the outside & sweeter so to make them like hot cross buns (without the fruit) ??

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Oh I guess I'm a bit too late with my reply. I bet you wanted them for Easter! Sorry about that. I'm not sure how to make them soft on the outside - they are always a little crispy - but you can definitely make them sweet. I used a similar dough for making cinnamon rolls for my KetoDiet Cookbook where I omitted flax meal and used loads of cinnamon Smile

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I made these today, thankyou thankyou thankyou....They are yummy & so so easy to make....Im going to tweek to make easter buns..😃😃  Thanks again...

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Awesome! I'm glad you liked them Smile

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I came across this recipe a few hours ago and decided to make them immediately. I'm so glad I did - they are amazing! I couldn't believe how much they fluffed up in the oven. I made some meatballs this weekend and I'm pretty excited to make a meatball sub with them!

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Thank you Danielle! Smile

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Martina, I have one more question. I just found your post regarding making this type of dough into loaves, including flax-free for sweeter breads. This recipe (buns) calls for baking SODA and cream of tartar. The flax-free recipe calls for baking POWDER. If I want to make flax-free rolls, which should I use?
Thank you, Sheila

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Yes, you can use either. I make my own gluten-free baking powder which is essentially a combination of cream of tartar and baking soda. So you can still use baking soda + cream of tartar in the loaf recipe. In the recipe steps (I know it's a long post!): If you use a mixture of cream of tartar and baking soda, use ¾ tsp baking soda and 1 ½ tsp cream of tartar for every tablespoon of gluten-free baking powder.

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Thank you for your responses. I made these rolls for the third time today, leaving them a little larger (I divided the recipe into eight portions) and shaped them for hamburger and hotdog buns. This time I tried the flax-free recipe number 1, and it gave me great results too. These are now the ONLY low-carb buns I will make.  They are so much like the texture of real bread that they are delightful. I will definitely be experimenting with other flavors added, especially the cinnamon rolls.
Thank you again for posting this excellent recipe!
Sheila

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Thank you SO MUCH  for your kind words Sheila!! I'm glad you like them!

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Oh my goodness, after playing with sooo many low-carb "bread" recipes for the last year, I'm in heaven!  I made these today: extremely careful about weighing the ingredients, ground the daylights out of the flax and psyllium in my coffee grinder, used a total of 1cup of EggBeaters real egg whites (in the carton; I warmed them slightly in the microwave before adding to the dry ingredients) and used the boiling water method. I was so happy to see in the pictures that you used a stand mixer and that you said to "process well". The dough came together really easily and shaped into dough balls very smoothly. I baked for 50 minutes, using the previous commenter's tip about piercing the tops with a skewer before the last ten minutes. They rose into beautifully round rolls, slightly crusty on the outside and soft on the inside. I am so impressed with your recipe and instructions!!!
Do you know if anyone has added cheese into these before baking?  Has anyone made them into sweet rolls, with more sweetener and maybe cinnamon and nuts?  It seems like it would be easy to play around with this dough to make additions for different flavors!
Thank you so much for sharing this low-carb bread. It is the best I've had!!
With kindest regards,
Sheila

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Thank you Sheila! I'm so glad they also worked with carton egg whites. I haven't tried that and it's good to know!
Cheese? Yes, go for it! Parmesan works wonderfully... I'm not sure about cheddar as it's too fatty and may prevent them from rising. I even tried chopped olives - delicious! I also used similar dough (without the flax and slightly different) for cinnamon rolls so it works for sweet dough too Smile

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I've always resisted making bread substitutes, but I made these tonight to help my partner adjust to this new way of eating. HO-LY WOW! <3 These are great. Thanks!

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Thank you Gigi, I'm glad you liked them!! Smile

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Dobrý den Martino, dnes jsem poprve pekla tyto uzasne vypadající bulky, ale nedopadly:-( vůbec nejsem zbehla v pečení, takže jsem udělala určité spoustu zacatecnickych chyb. Večer si dávám druhou šanci a věřím že to dopadne lépeSmile každopádně jsem vám tímto chtěla poděkovat za skvely blog a recepty. Jsem z nich unesena a objednávam si Vaší knihu. Moc Vám fandim!

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Dekuji Pavlo, moc si toho vazim!! Smile Dejte vedet jak dopadly - mozna bych mohla pomoci - je mozne ze to bylo produktem a ne Vasi chybou?

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Dobrý den Martino, jednoznačně mohu říci, že se lepšímSmile Urcite je rozdíl i v ingrediencích. Měla jsem 2 různé druhy mandlové mouky a konzistence byla úplně jiná. Ucim se s tím pracovatSmile Každopádně mě to neskutečně bavi a vždy se tesim na Vaše nové recepty. Low carb už jim více jak 2 roky. Máme v rodině cukrovku a mě se nelíbila slova  lékařky, která mi řekla, že dříve nebo později ji stejně budu mít! Toto jsem odmítla  přijmout a zakotvila u low carb. Dokonce mě to tak nakoplo, že jsem se rozhodla pro totální změnu kariéry a je že mne vyzivovy specialistaSmile Dokážete si představit, že konvenční studijní plány low carb (natož keto!) nezahrnují. Úkolem je šířit strach z máslaSmile Takze studuji sama. Navíc jsou v CR známé jen komerční keto diety, kdy máte jíst nechutna jidla z prášku. Jsem na začátku svoji prace a nebudu vám tvrdit, že mam stovky klientů. Ale komukoliv ukazu Vaše recepty, začne se hned těšit. Jen ty obrazky staci, aby pochopili, ze i bez chleba a testovin se da jist. Ba navic jist 1000x chutneji. Jen je škoda, že nemáme nic podobného v češtině:-( Ale určité se jednou dočkáme. Měla bych pro Vás tip na blog. Jde o cestování. 3 dny bez obchodu a ledničkySmile Hledala jsem na internetu a nic me úplně nenadchlo. Martino, ještě jednou velké díky za všechno co děláte! Fandim všem, kteří dělají cokoliv a takovým nadšením a odhodláním jako vy. A jsem pyšná, když je to někdo OD NASSmile

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To jsem rada ze vysledek byl lepsi! Dekuji moz za tu chvalu! Jsem rada ze jsou me recepty popularni i v Cesku Smile
Mandlova mouka se dost lisi a nektere produkty jsou "odtucnene" - mozna to bylo tim. To je skvele, jen tak dale! Doufam, ze i lekari u nas v Ceske Republice uvidi low-carb jako vybornou variantu pro ty kteri maji problem s krevnim cukrem. Je to bohuzel globalni problem a zatim jsou na tom nejlepe ve Svedsku (tam tusim, ze dokonce otocili nutricni pyramidu) and pak v Americe... Ted jen cekat kdy se to dostane k nam Smile Ja vim o cem mluvite. KetoDiet v CR nema s ketogenickou dietou nic spolecneho protoze oni podporuji vysokoproteinovou dietu a doplnky/nahrazky stravy coz je o necem uplne jinem.
Diky za tip, urcite neco o tomto napisu... jestli se k tomu tedy casove dostanu protoze planu mam vzdy plno, jen nemam ten cas Smile DEKUJI!

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I made these rolls today and they were AMAZING, thank you so so much. They were the closest recipe to bread I've found that are still low carb and they are actually so delicious. Mine weren't dry like bread so I wonder if I could have dried them out on the oven a bit as you suggest but I don't feel like I need to, they are still delicious! Can they be stored in the freezer and should I slice them before I freeze?? Thank you so much!

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Thank you Lucy!! Yes I freeze mine - anything I won't eat within the next 2-3 days goes in the freezer Smile

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Can't wait to try!! I have a quick question. You mentioned I could use flaxmeal in place of the psyllium? How much should I use, & do you believe it will come out the same? Thanks in advance!!! 😍

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You can try this recipe instead (no psyllium): ketodietapp.com/.../Dis-Low-carb-Bread Smile

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Am I saying something offensive? I was hoping for some help with the recipe. Are you deleting my questions?

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Not at all Kristopher, I literally got buried in comments and since I have to approve all manually, it takes time Smile

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Hello. I was hoping you could help me with the recipe? My loaf and buns have gotten sticky after a few days. Is it simply because the shelf life of this item is really short? They get sticky and moist. I follow the recipe to the letter. The bread sits in a ziplock bag slightly ventilated and I eat it within a week but it seems to get sticky and moist within just a few days.

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I think that if you make the loaf, it's better to slice the whole loaf and only keep the slices you are planning to use within a couple of days. I usually freeze the rest and toast them in a toaster or oven just before serving - this makes them dry and crispy on the outside.

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Hello. I've baked a loaf and buns using this recipe and they taste great. I have had one issue though. The bottom of the loaf and buna was considerably moist compared to the rest. Do you have a suggestion for this? I was using the Luke warm water preparation.

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Hi Kristopher, thank you! Yes, there are some tips here: ketodietapp.com/.../low-carb-and-paleo-bread-the-ultimate-guide (see the troubleshooting part)

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I can't wait to try this! I'm craving a "normal" hamburger and am wanting a real bun, plus I need to get my kids switched over to low-carb, but my son loves his bread! Hopefully, I'll make these for dinner tonight! I'll post on instagram when I do, though @jencooksketo

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Thank you Jennifer, hope you like them!! Don't forget to tag me @ketodiet_app or #ketodietapp when you do Wink

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I made the buns twice and as a bread once before.I did not used a scale but it turned out perfect anyway.So good!Thank you.

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Thank you Diana, I'm glad you liked them!

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so i made this today and the dough was lovely. I cooked it for the recommended time + 10 more mins but it was wet in the middle. I didn't want to give up on it though, so eventually had to slice each roll in to threes length ways and dry them out at 100 degrees C for ...well 2-3 hours. It seems ridiculous an amount of time, but the flavours were good and wholewheat tasting, and the texture was dense and rye-like. By the time the bread slices dried out, it was thin and crispy like crisp bread. It was a journey but i was determined to make it work. Overall tasty, even if it wasn't what i intended to begin with.

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Thank you for your feedback, I hope the next batch turns out as expected. You might want to try the nut-free version (link in the tips) - they tend to be a bit dryer.

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Wow! I tried this recipe last night and it came out looking just like the picture. I had heard that Keto bread was hard and flat but these buns are not like that at all. I used the boiling water method. I would eliminate the onion and garlic powder next time. They were a bit more savory than I like but other than that, this is a keeper. Thanks so much for all your great recipes. I am loving learning to cook all over again and feeling better than I have in years. I appreciate all your great info!

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Thank you Kathy, I'm glad you liked them! Smile

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I did the warm water method, mixing the water into the dry, then the yolks into the mixture, then whipping the whites separately and folding them in.  The easiest way to keep from deflating the whites completely is to fold in half, which loosens the dough, then fold in the other half.  It's easier, and you end up keeping a fair amount of the aeration of the whites.
I used a #8 disher, which is 4 oz, and got perfectly domed buns without having to disturb the dough much. They were also uniform, nicely round, and already bun shaped, so I was able to get them in the oven fast without too much delay over forming them.  I baked at 350 for 55 minutes. Once they had a good crust and were stable and not going to fall, I poked a few holes in the top of each one with a skewer and baked for another 10 minutes.  The one test bun without the holes was a bit wetter than the others.  They are by no means 'dry' because it's just not the nature of the ingredients, but definitely a noticeable difference, and nicely textured!
I tried Maria's Amazing bread repeatedly.  I never could make it work, no matter what I tried, and I tried LOTS of things.  I am a professional baker, so I know my way around a kitchen. I think the problem I have with hers is that the bread crusts over on top, then none of the moisture can escape to let the inside cook through.  These are perfect.  My poor husband, who is on Keto for cancer, misses bread terribly.  This is the perfect solution for him: grilled cheese, natural meats and cheese sandwiches, egg salad sandwiches... SO MANY SANDWICHES!!!  Life just got way better for both of us!

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Thank you for the great tips, I will have to try the "poking" method - anything that will bring it closer to "real" bread is a must-try. Best of luck with your husband's treatment, I hope keto is helping!

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Hi Martina
I made this mixture as whole loaf last night for the first time (only done them as buns before), and it's turned out beautifully, but I wondered how I calculate the macros as slices?  I've had 2 slices for breakfast which weighed 80g total, but I never weighed a single bun when they were cooked, so can't compare.  Can you offer any help or suggestions please?  Thanks x

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Hi Caryn, if you tell me how many slices the whole loaf makes, I can tell you what's the nutrition facts per 2 slices exactly Smile My estimate would be that 2 slices are about 1 bun (or slightly less).

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Hi Martina! I recently tried to make these guys, as a loaf and not as buns. I used the boiling method for the 2 cups water. I think I had to much water, because the after baked for over an hour in the oven, the dough was still very wet. At the moment the bread is in the fridge, and is still relatively soggy.
I hope to try the recipe again, with less water. I didn't have psyllium husk powder, so I just used flax seeds instead. Do you have any suggestions aside from using less water?
Thanks! -Keyra

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Hi Keyra, I'm sorry to hear that - you may need to check out these tips: ketodietapp.com/.../low-carb-and-paleo-bread-the-ultimate-guide - I'd bake it for 75 minutes. Also, psyllium husk powder is the key ingredient in this recipe - it makes it light and fluffy. If you don't have it, try one of these recipes:
ketodietapp.com/.../Dis-Low-carb-Bread
or ketodietapp.com/.../Bens-Low-Carb-Rye-Bread
Hope this helps!

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Hi.  I have never been able to eat bread because it spikes my blood sugar.  I have even tried to do the low carb bread they sell in the stores which promises only 5g of net carbs and even those spike my blood sugar.
Your bread looks so good and I would love to try it. Do you know if anyone has said if this will spike the BS or is good for diabetics?  Thank you so much.

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Hi Trina, I think they shouldn't but I've heard that a few people have issues with psyllium husks so you might need to give it a try Smile

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I have been trying this diet for 15 days now. Although I have lost about 12 lbs I find it is too hard. My husband eats only the meats. I find myself cooking and preparing meals the time.Some of the ingredients are unheard of and hard to find in the supermarket. ie"pink sea salt:" powdered psyllium husk??
these are not something I keep in my pantry. The ingredients I have found and purchased are very expensive. Such as almond flour..$12.00 a bag. So with work, household duties, my volunteer work, etc. I don't have time or low carb energy,
for all the shopping, and preparations for these meals. So I guess this is fair well to this site. Thanks.

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Hi Kathy, you can always stick with the "classics" made with meat, eggs and non-starchy vegetables. There are hundreds of recipes on my blog and you can filter through them to find what works best for you. Here are some budget-friendly tips: ketodietapp.com/.../Keto-Diet-on-a-Budget-Meal-Preparation-Tips

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Today I made a batch of Keto Buns thinking I'd freeze them for leftover ham sandwiches after Christmas. I made the mistake of making a couple BLTs for my wife and I, now I doubt any will be left for ham sandwiches. We haven't had any bread in 4 months, and these are unbelievably delicious! Making them I weighed all ingredients but used "Egg Beaters" instead of separating eggs and must have used too much because I was afraid they would be too wet if I added all the boiling water, left about 1/3 cup in the measuring cup.

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Thank you so much Don, I really appreciate that! I'm glad you liked them!Smile

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Hello!  I want to try to use some wheat flour instead, as we are not at 100% keto. Can You give me advice how to make it better? Ps: also can you advice about using cottage cheese, as I've tired almond flour and ricotta (I used cottage cheese) muffins, and they were great! And may be in the future you'll make some experiment with dry okara, I think it's wonderful product for low carb backing, I've made some things, but I'm not clever enough to understand how exactly it worksSmile

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Hi Lera, I'm not sure but I'd think that you could use it instead of the almond flour or flaxmeal. I don't know how it would work with the psyllium and I don't think you would need to use the same amount (I'd think less). I'll put these recipe ideas in my list and hopefully will make something soon. I'd avoid okara because I follow a primal/paleo approach that excludes soy but I'll try the other tips Smile

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With respect to the hollow buns, I used powdered husks and weighed it.

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Hi made these yesterday and they were hollow and a bit moist inside. I have seen some similar comments and you advise to put the buns back in the oven and dry it out at a lower temp, will it work now that the buns have cooled down, a day after it was baked?

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Yes, the drying will still work even after a day (will help with moisture). I have some tips on why you may get the hollow insides here: ketodietapp.com/.../low-carb-and-paleo-bread-the-ultimate-guide (see the bottom of the post - troubleshooting)

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OMG< OMG< OMG and OMG!!!   I have stayed away from bread....and I have missed it sooo much.  This was so good, firm but soft, taste is great...I can see why anyone would like these.  I will not be without them now. And so easy to make!  Thank you!

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Thank you Denise! Smile

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Just made my first batch tonight and YES!!! Omg so good and after a month on Keto I have been craving that feel of a bun on anything! Thanks so much, love them!

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I'm glad you liked them! Smile

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I always have to stay away from bread too.  If I eat just a little piece of wheat or white, my blood will sky rocket to the moon.  My husband is the baker in the family and he wanted to make these for me because he knows my diet has limits (health) and we are in love with your site.  It makes my limitations not so limited.  Smile  
He made these tonight.  Followed your recipe.  Measured everything out.  Baked 350 for an hour.  We made 8 buns, but WOW...THEY WERE HUGE.  LOL.  Next time, we might make them into 10 or 12 because these were really huge.  
When they were done, he cut one in half.  Didn't even wait for it to cool.  We each tried a half of a bun with some Kerrygold butter and Martina... you are my new hero.  
THESE ARE AMAZING AND SO VERY DELICIOUS and my kitchen smells amazing.  I tested my blood sugar about 1.5 hours later and I was even lower than when I first took it before I ate the bun.  So now, I can have bread again.  
THANK YOU.

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Thank you so much Trina, you just made my day!! I'm glad you liked them!!! Smile

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We just made the buns... Great substitute for bread but lacked a little flavor, I think we will try to add other seasonings to add flavor. What do you think the nutritional values are? How many carbs? Calories? Thanks in advance!

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Hi Nadia, you may want to add some seasoning - maybe more garlic or onion powder or some dried herbs (Italian seasoning works great). Or try adding some caraway seeds. It will slightly affect carbs per serving but no more than a few decimal points so I wouldn't worry Smile

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Hi!  Can you make these into hot dog buns?  Also, can you make thanksgiving dressing and bread pudding out of this bread?  thank you!

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Yes you can make hot dogs/ sausage rolls with this dough: ketodietapp.com/.../Ultimate-Keto-Hot-Dogs Smile
Here are more bread recipes just in case you want to use it in a sweet recipe: ketodietapp.com/.../tagLowcarbBread&title=Lowcarb%20Bread

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Hello Martina, Thanks for all of your recipes, a very inspiring blog that you got here.
Unfortunately, my buns turned out more like humid muffins. Seems like there was too much water in there. They didn't rise either. One can still eat it, but more like a cake or something. Gonna try again later ;)

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Hi Greg, I'm sorry to hear that. I don't think it's the water - could it be the dry ingredients? Did you use a kitchen scale? Or could it be the temperature? Here is more about bread and some troubleshooting advice if you want to check it out: ketodietapp.com/.../low-carb-and-paleo-bread-the-ultimate-guide

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Hi Martina, can I use a hand mixer rather than buying a big mixer I might not use much? Thanks! ☺

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Hi Lisa, yes, hand mixer will work too Smile

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Thank you! I'm no baker but I'm going to give these a go! Really hope they work for me, I'm a bit nervous but it'll make a huge difference to my husband and I...... We miss bread! ☺

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I hope you like them Lisa! Smile

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This recipe turned out fantastic, it the closest to 'real' buns I have ever come. Thank you

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Thank you so much!!

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I tried the recipe earlier this week and I think I made a few mistakes.
First - I used King Arthur Almond Flour and I noticed that you linked to Honeyville. Do you think that would make my buns less fluffy/light? They were definitely darker than pictured.
Second - I used a spoon but ended up making TINY buns (think slightly smaller than a slider?). Can you tell me approximately how much 'dough' you'd use for each bun (e.g. half cup)?
Finally - My buns seemed kind of wet in the middle so I tried the 200 degrees tip but I think I may have overcooked them at that point because then they were kind of 'hard.'  I checked them several times but they seemed wet until they started seeming very dry. Suggestions? (That may be related to the other two issues?)
Thanks for your help and for making low carb more fun !!

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Hi Theresa, I haven't tried King Arthur Almond Flour and I'm not sure whether it's de-fated to not. The one I use is regular finely ground almond meal (not de-fated). Which flax meal do you use? I use golden flax which I grind and they are lighter (like mine) but if you use brown flax, they will be darker.
I'd only guess that it's about 3/4 cup per bun but I may be wrong. I think it's about 115 g/ 4 oz per bun (based on the ingredients listed & divided by 10).
I think that they are always slightly wet in the middle. I think that if you don'y want to overcook them, it would be better to cut them in half and toast before serving. Hope this helps Smile

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Made these for dinner last night.  AWESOME!  Now today I'm having ham, egg and cheese on a roll!  Who knew?  Thank you! I'm imagining all sorts of new flavors to add also.  Thinking onion rolls? Sweet rolls?  OMG!

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Thank you so much Barbara!!

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Hello, loving your app! I was wondering if these and the chocolate biscuits could be frozen? Cheers X

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Hi Sarah, Thank you! Yes, once you bake these, they can be frozen. If you are referring to the chocolate & pecan cookies, they can be frozen too. Or did you refer to another recipe? Smile

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I made Maria's bun recipe, which is similar, and they look great, taste great and have a real, bread-like texture.  The only drawback for me is that they taste very "heavy" and seem to fill my stomach with a couple of bites.  Since the comments say that yours are light and fluffy, I'm wondering how different they are from Maria's buns?  Do yours really get light and fluffy?  I think it's the psyllium that gives the heaviness, so wonder how yours will differ.  I'd like to try them.  My husband has recently found he needs to go Keto, and he loves bread, so I'm really trying to find a couple of good, reliable recipes to have on hand.
Thanks so much!

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I haven't tried Maria's original bread recipe so I'm not sure how different these are. I think that these may feel lighter because I used less psyllium but that's just a guess. Psyllium is what really fills up your stomach and I generally avoid using too much of it to avoid digestive issues. There is still a certain level of moisture inside the buns because that's what psyllium does - it retains water. However, cutting them in half and toasting really helps them crisp up. I think that my nut-free version tastes even lighter: ketodietapp.com/.../nut-free-keto-buns (sesame flour has less fat than almond flour and that might be the reason). I hope this helps!

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Hello!
Great recipe, taste is fantastic, but I only have one problem. Mine don't rise. I mean they rise in the oven beautiful round at bout 20-25 minuts of cooking but after they drop to a fat pancake size and at the end i have to cut them in two and leave them in the oven again and end up with something like some crackers. I used baking powder 20grams for a double batch. I can't find cream of tartar, and did not use onion/garlic powder. I played around with the temp 170C-200C and ventilation, all the ingredients that where not properly powder went in the grinder first, i really don't know what to try anymore. I eat them like crackers or like crutons in salads but i would really love a burger bun. Best wishes, great blog.

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Hi Stefan, I'm sorry to has that. It's actually the first time someone said they don't rise and go flat. Are you using exactly the same ingredients? Cream of tartar shouldn't be the issue - I also use gluten-free baking powder if I don't have cream of tartar + baking soda. Garlic & onion powder are there just for the taste... Did you use whole psyllium husks or psyllium husk powder?

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I used 100%(except the ones specified before) of ingredients with a kitchen scale in grams. I used baking powder, don't really know the difference between it and baking soda. I didn't add the vinegar that could be one of the problems, and I used the tray from my oven that is a bit big and I think the heat doesn't circulate as well. I had psylium husk that I grinded to a fine powder. Today I hope to make another batch, single batch this time and to have a better result. Thanks for the advice!

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That should be fine. Baking powder is just a part of baking soda (that's why I either use baking soda + cream of tartar OR baking soda + vinegar OR gluten-free baking powder). The way it works is that you need to use both alkaline and acidic ingredients so that the bread rises (gas production). Please, see tips in this recipe for all the conversions. It may be the heat as you suggested - if it doesn't circulate well, that might be the culprit. Hope this helps!

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Hi! I'm thinking of doing the recipe however I know I'll never find psyllium husks in my country. Can it be ommitted or substituted? Thanks!

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Hi Abigail, you might want to try these (no psyllium): ketodietapp.com/.../Dis-Low-carb-Bread

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Hi there. I'm a little confused, is the recipe for 6 large egg whites and 2 whole eggs, yolks  and egg white or just 2 egg yolks? Thanks. Your blog is amazing. I'm new to all this and find it very informative Smile

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Thank you Monique! Yes, that's 2 whole eggs (2 whites + 2 yolks) and 6 egg whites (no yolks). Hope this helps Smile

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Hi! Are these supposed to expand or rise? Mine are the same size as when I put them in. They didn't look puffy like yours. I got 12 buns out of this recipe. Should I have made them bigger and only made 6? Thanks!

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Yes, they should rise. I always make 10 and they rise well. Make sure you use enough water and large eggs / egg whites and psyllium powder (I powder my own from whole psyllium husks). Hope this helps!

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Hands down the best keto bread I have ever eaten!! Absolutely phenomenal (I added herbs I brought from Italy so even the aroma was intoxicating). Question - if I make it a loaf, instead of buns, how long (and what temp) do you think I need to bake it for? I'm using a 5.25 by 9 pan (the typical bread pan I believe).

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Hi Nana thank you so much! I always make it into buns because it bakes better but I'm planning to make a loaf and post all the tips on my blog - hopefully very soon. I'd think 15-20 minutes more than the buns but will post more details once I get to it Smile

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Tried this recipe for the first time last night, i was looking for a substitute for stuffing for salmon. This worked fabulous will definitely be using it to stuff a turkey. Of course will be using it for buns as well Smile

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That's a great idea! I've never tried using it for stuffing but will put it on my list! Smile

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I made my first batch of these last night, finally after staring at them on Pinterest for forever! Had to go get psyllium husk powder since it's not something we usually have lying around the house. I used the hot water method, and after 50 mins of baking they were still really soggy in the middle, so I cut them all in half and put back in the oven for an extra 10 mins (then they were great)! Had a keto bun "egg mcmuffin" this morning for breakfast, and it was heaven! Thank you for the recipe !!!

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That's great to hear Kyli! Glad you liked them!! Smile

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just took them out of oven can't wait to taste!they look like real buns which make me so excited even more.thanks for lovely recipe.

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Hope you like them Michaela! Smile

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Oh my word! These were incredible! I used my Vitamix to whip up the wet ingredients before mixing all of the ingredients together. These buns turned out so light and good!! Thank you SO MUCH! It has helped me with having the feel of bread without the grains!

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Thank you, glad you liked them Smile

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Hello,
The first time I made these, they where perfect!  The second and third time they where all dry and grainy. I have a pic from the first and second batch.  If you like, I can send it to you so you can have a look at them and hopefully tell me where I went wrong Frown
Thank you and keep up the good work Smile

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Hi Anne, I don't think I will be able to tell from the photo but it may be the ingredients - have you used the same? Same temperature / cooking time? Maybe you didn't use enough water or too much of the dry ingredients? Make sure you weigh all the ingredients using kitchen scales - cups may vary depending on the product. Hope this helps Smile

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PSS.  I know you are going to ask, I used the hot water method and yes I am using the powder not the husks.  I was reading above and it looks like a similar results seems to be plaguing this recipe.  There must be a solution!  This recipe is too good not to make a loaf!

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These are absolutely fantastic.  Kudos for getting this spot on!  I have only made the rolls but I am excited to make a loaf this weekend.

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Thank you Tiffany, glad you like them! Smile

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Ok, so I have made several successful batches of rolls but cannot get the loaf to come out right.  I have had 2 go right in the trash.  The first time I made it, it rose beautifully, I gently took it out of the oven and it fell down to a brick.  The second time, I beat the eggs a bit and decided I would not disturb it and leave it in the oven.  No such luck, it appears to have risen (but I didn't witness) and fell before I could even check it.  I am wondering if anyone has successfully been able to make a loaf in a loaf pan?????  Once it falls it really becomes dense and transforms into a less useful bread mess.  I tried to eat the first one, but it was just too brick like to use for sandwiches.  Any suggestions?  PS. To clarify with every batch I have made, I have split in half, half for the loaf pan, half into rolls.  The rolls made from the same batch have all come out perfect, so its not the ingredients.

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Thank you for the update Tiffany!  I know some readers did and I suspect that it might be the cooking time? I'd probably add 15 minutes if making a loaf but that's just a guess. I'll have to try making the loaf myself and post an update when I figure it out. I think that the loaf might have been undercooked and that's why it fell?

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Hi! I just tried these tonight and I must have gone wrong somewhere. I was super careful with measurements but the psyllium husk did throw me off - I threw it through a miller to ensure it was more powdery - but I wasn't sure if it's meant to still be 40g? I went for 40g!
Anyway, the bun seemed to have risen fine but when I pulled them out, the tops were too soft, and when I tried cutting through one, the dough was still a bit moist inside and the top part of the 'skin' had risen so much but all the dough was still at the bottom! Frown
Is there a specific consistency the dough should be, and how big should the balls be? i.e. width vs height. I've put them back in the oven for now on a lower heat to try and cook the middle but I don't know how I'll go using them as an actual bun, haha! Thanks for the recipe, looking forward to hearing your thoughts!

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Hi Joy, yes, it is 40 grams (with for the husks and powder - only the volume / cups change). They were definitely undercooked and probably needed 10-15 more minutes. I would think it was the oven / the temperature. I sometimes make them more flat but mostly round and high - this shouldn't be an issue. I wouldn't decrease the amount of water either because it may affect the texture. I think you may want to try adding 20-25 C more of cook them for 10-15 minutes more to see if this solves the issue. Hope this helps!

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Just made these. I did have to pop em back in to dry out for a little bit but they are BEAUTIFUL and I'm so amazed. Thank you so much. Bunless burgers were getting old Smile

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Thank you Loretta, glad you like them! Smile

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Hi, When I do this recipe they turn out really moist and rubbery. Like a wet sponge. I believe I'm following the recipe correctly; I just cant figure out where I'm going wrong...

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Hi Chris, that's because of the psyllium. It helps them rise and make them almost like "regular" bread but it also holds more moisture. I suggest you let them dry / cook in the oven for a bit longer or toast them (see tips). I will soon post a nut-free version that is even better with almost no moisture Smile

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Can you recommend a good kitchen scale? Also, I have flaxseeds. Can I just grind them to make flaxseed meal? Is it the same thing?
Thank you! So many things I need to buy to try this recipe !

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I use digital scales that I just bought at a local grocery store. And yes, I do the same - I buy whole flaxseeds and just grind / blend until fine. Whole flaxseeds have a longer shelf life and are a lot cheaper Smile Hope you like it!

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These look great! My daughter has an egg allergy. Do you think it's even worth trying a mixture of flax egg and egg replacer?

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Hi Dawn, I haven't tried that but I don't think it would work. You may want to try this dough instead - it can be used to make breadsticks or tortillas Smile ketodietapp.com/.../Best-Keto-Paleo-Tortillas-Taco-Shells-Nachos

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Hi, I love the recipe and the exterior of the buns turn out great. However, the texture on the inside is odd - almost a bit slimy? I tried baking them for longer and toasted it before eating, but it still has that slightly slimy texture. What could be causing that and what should I do next time?

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Hi Joyce, yes, that's the psyllium - it's the main reason they raise well and don't crumble but it also seems to hold more water. Make sure you use kitchen scales for the dry ingredients (not all cups are equal, it depends on the products). If you cut the buns in half and toast them, it should help a lot. Or you can try baking them at a very low temperature for longer (after they are done)? Keep in mind that they are very close to "real" bread but won't be exactly the same.

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I made these tonight, they were good. They didn't get as big as I would have wanted but they hold up really well and don't fall apart while you're eating the burger so next time I will flatten them a bit in the sheet so that they are wider and can hold a bigger burger. Good recipe! I used all of the listed ingredients as directed and the boiling water.

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Thank you Connie, glad you liked them! Smile Mine always raise well - make sure you use kitchen scales for the dry ingredients.

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I just finished making these, I'm glad I got the scale, my measurements were way off. They taste so look good though! Used used double garlic and no onion powder and just a little bit of Stevia as well as caraway seeds. They came out a little moist so I cooked them for an hour on 350 and 20 mins on 200. They're fantastic. So much like real bread... I think it can actually be classified as real bread! My non keto boyfriend loves them too. Great recipe! Thank you!

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Thank you Emily, so glad to hear that! Yes, it depends on the product, especially if you make your own flax meal or psyllium powder (from whole husks). Caraway seeds are my favourite topping! I made them for a BBQ last week and all my non keto friends liked them too Smile What helps is to "toast" them in the oven, cut in half just before serving. They are always a little moist because of the psyllium.

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Is there a substitution for Erythritol i can use? would Stevia or xanthum gum work?

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I used to add Erythritol when I first created this recipe but it doesn't make a big difference if you skip it. Erythritol acts as leavening agent and also adds a sweeter taste which is not needed when you use almonds. Xanthan gum is not needed because the psyllium does the same job - it makes anything less crumbly (and also helps the buns raise).

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I just made these today and after trying a bite I'm kinda sad that I'm really not hungry enough for a whole sandwich on them lol. In case anyone is still curious, I used 3/4 cup of carton egg whites in place of the 6 large egg whites and they came out perfect using the boiling water method. I topped them with dried choped onion and garlic, sesame and poppy seeds for an "everything" topping. Thanks for the recipe, will be making these again for sure!

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Thanks for the tips Cat, they are quite filling! Smile

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What an easy dough to work with, and a very satisfying result. I formed mine a little too small, which is only an issue as far as being able to hold a burger. I scarfed down three with melted butter while still warm from the oven. Will have to freeze the rest because I could eat the whole batch (and with all the psyllium, I would regret it!). These are wonderfully springy. They have an excellent texture. I am so looking forward to having toasted cheese on these. Thank you, Martina!

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That's awesome, glad you like them Terez! Smile

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I have made these before using more flax meal and less almond meal since I was low on almond meal.  I had also whisked the egg whites in a separate bowl and they rose nicely. However; last night I decided to try using Trader Joe's almond meal which is a lot more dense in texture than the Bob Mills almond meal and I ok it's using flax this time with using more almond meal. I also did not whisk the egg whites separately this time. My buns never rose properly and they were still very wet inside. I ended up splitting them in half and letting them dry out further at 210 degrees for another 20 min. I really don't know if it was the change in the brand of almond meal or the ratios of almond meal used in my batch because of omitting the flax meal and using more almond meal or what. I really would like to figure out how to make this with the trader joe almond meal because it's only $6/16oz. Versus Bob Mills at $11/16oz. Do you think it's a lost cause using so much almond meal and that I should try to incorporate more flax meal?

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Hi Sara, I think it's the almond flour rather than not whisking the egg whites separately. The fat content in some almond flour products can vary and with more fat it may be more difficult to get the buns rise properly. I think that if you want to keep using Trader Joe's almond meal, you may want to use more flax like you did last time just to make sure that they rise properly. Or try using just egg whites (instead of 2 eggs, use 2 egg whites) - this will reduce the fat content and should help the buns rise nicely Smile

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Hello, I'm sorry I can't find cream of tartar and I'm still confused - if I omit the baking SODA + cream of tartar, and replace them with 4 tsp baking POWDER, does that work? Where does the apple cider vinegar come in? Thanks.  Smile

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Hi Michele, yes, I just realised it does sound confusing. If you don't use the baking soda & cream of tartar mixture (2 tsp cream of tartar + 1 tsp baking soda), you can use 4 tsp of "regular" baking powder Smile You don't need to use the apple cider vinegar here.
Or you can use 4 tsp gluten-free baking powder + 4 tbsp apple cider vinegar per recipe of 10 buns. (apple cider vinegar will help the buns rise even more).

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If the brand of almond flour I use is clumpy should I sift it first before mixing it with the other ingredients? Also, what do the whole eggs do for the recipe? I'm contemplating whether I should use 8 egg whites or just do the 6 egg whites and 2 whole egg method. I'm using a convectional oven so I'm not sure if that will affect the rise of my dough.

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Hi Asha, yes, I'd do that. It's always better to use sifted nut / coconut flour in baked goods if it has lumps. You can use just egg whites if you like. I use 2 whole eggs + 6 egg whites because the texture/ taste seems better than with just egg whites - I've tried all the possible permutations Smile It also depends on your palate.

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That was supposed to say "I omitted the flax"

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Hi Martina - Thank you so much for a fantastic recipe. I have tried several low carb breads and never achieved a end product that was almost bread-like. The texture is amazing and has got the thumbs up from my testers. It opens up a huge realm of possibilities for packed lunches.

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Thank you Sharon!! I'm glad you liked it Smile

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I made these this morning for dinner tonight (meatball sandwiches).  Awesome!  This is a great recipe-nice and fluffy.  I think the smaller size and letting it get pretty brown (like the picture) helps to keep it from falling.  
Assuming this calls for large eggs I had an interesting change: I forgot I had medium eggs instead of large and I didn't adjust for that, but no falling and still have fluff.   Any chance if someone used XL or Jumbo eggs, would that cause too much rise and subsequent falling???   Just tossing out ideas for the folks whose bread dropped.
Thanks again, this was delicious!

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Thanks Michele, I'm so happy you like them! I've only tried large eggs but will let you know if I use extra large or jumbo Smile

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Honestly Martina, you never fail to impress and inspire.  These are amazing!

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Thank you Noelle!! Smile

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So I just got thru making a batch, and I think they taste great!, but one question, I cut one open while still just a tiny bit warm and it looks wet and spongy on the inside. Is that normal? I used the recipe on the app and it doesn't say how long to cook them, I pulled them out at around 30min, and while looking on the blog post I saw it was 45min so I put them back in. I hope the buns that were a bit larger are ok, I'm kinda planning on having it with cream cheese and some lox for breakfast.

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Hi Cora, yes, that is likely due to the psyllium because it retains a lot of moisture. The best thing to do is to bake it for long enough and if you still find it spongy, halve and place in the oven / toaster to crisp up and dry. The recipe in the app says 45 minutes  (step 5) but it depends on the oven. I usually bake them for 40-50 minutes depending on the size. I try to make them the same size but even if some are bigger, the carbs will be almost the same. Hope this helps Smile

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Would a muffin top pan work to cook these in?

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Hi Melainie, yes you can use it but I'd personally use just a baking sheet with parchment paper. They may end up too moist if you use a muffin pan.

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I was so excited about these but the psyllium made me super sick. Frown I'd caution folks who are not accustomed to it to start with a small portion. I'll give Di's a try next. Thanks for the link!

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Yes, I personally tolerate it well but this is sometimes an issue with psyllium. Hope you like Di's version!

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i dont have psylium husk what can i substitue with ? and we cannot order it online as we live in Saudi? thanks a lot

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Hi Sasha, you can try these instead: ketodietapp.com/.../Dis-Low-carb-Bread

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Hi, there! I'm a newbie to the keto "world" and just got your app and this recipe (love both!). I made these buns tonight and they looked beautiful, but as soon as I took them out of the oven, they "deflated". Any ideas of what could have happened and how to fix it? Thanks a lot!

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Thank you so much Gabby! Please, see the comment above - I hope this helps! Martina

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Hi, there! I'm new to the Keto "world" and just got your app and this amazing recipe (love both).  I tried to make these buns tonight and they looked absolutely beautiful, but as soon as I took them out of the oven, they "deflated" Frown Any thoughts of why this happened and how to fix it? Thanks a lot!

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Did you use the "hot water method" or the "lukewarm water method"? For me both work great but some people seem to have more luck with the "hot water method". Also, did you use psyllium husk powder or whole husks (you have to use the powder)? They look similar but the effect is different. Or maybe they needed 5-10 more minutes in the oven? Or you can try using just egg whites instead of whole eggs (8 egg whites instead of 6 egg whites + 2 eggs). There are also some additional tips at the end of this post. Hope this helps!

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The first time I made these they were a little too wet for my liking, so I took them out the oven, turned them over so they were upside down on the tray paper and then put them back in the oven with the oven turned off and just left them for about 20 mins.  It certainly made a difference.  Also, when you do take them out, make sure you cool them on a rack, not a tray, so the moisture can leave the bottom of the buns. We LOVE them !

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I'm glad you liked them Caryn! Smile

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U know what I love about these? They dont use that dang protein powder! Hate the fake foods.

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I think it depends Hélène, not all protein powders are "fake" - I use those with no additives & no artificial sweeteners. Or I sometimes use hydrolysed gelatine powder instead - not needed in this recipe though Smile

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Hi, I'd love to know if anyone has subbed any of the egg whites with the flax technique?  I'm concerned, honestly with the cost of eggs, and I used to drink egg coffee but not so much anymore.  Although if the buns are great, then I'd need the mayo for sandwiches.  Every time I"ve made homemade mayo, I forget about it or can't use it cause I have no "bread!"  Also, I don't see anyone mentioning whether these taste "eggy?"  That's a big complain of low carb breads that use egg whites to rise, isn't it?  I guess maybe I'll give it a try, I have a container of egg whites in the freezer from when I did make bulletproof coffee for a while.  Not sure how many are in the container, though!  It is about 2 cups of egg white.  Hope someone replies, thank you!

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Hi Lise, no they don't taste eggy at all Smile I haven't tried using flax instead of eggs - it's just a general recommendation for LC baking but will have to try to see if it works in this particular recipe. You'll definitely have to use more water instead of the egg whites.
Mayo is great - another thing you can do with egg yolks is Hollandaise or add them to a smoothie. If you use frozen egg whites for the buns, I usually get 1/2 cup of egg whites from 4 large eggs. Hope this helps!

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You might also try Gelatin eggs for part of the total.
The gelatin is a fabulous binder but not a leaven-er so a little extra is needed.  1/2 tsp aluminum free baking powder. I like ARGO double acting because 2/3 of the rise is when the batter is in the oven under heat.

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Made this for the second time (try) and much better results. Pay attention to the tips and methods, first time I did not weigh dry ingredients and I used the lukewarm water method....not so good, very moist and did not rise nicely, had to toast in toaster prior to eating to salvage batch.  Second try, got a good scale! and I used the boiled water method - only variation I had was substitute almond flour for the flax meal as I did not have any in the house.  They look like buns! and taste so much better - we ate some with brats and sauerkraut and spicy mustard...heaven...have been going 'bunless' so often so it is nice to actually have a hotdog or brat (all natural ing of course) in a bun! Thank you for the very well explained recipe as baking is a science AND art!

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Thank you so much Karen, glad it worked and you liked it!! Smile

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What size pan do you recommend to bake 10 buns?  Middle oven rack? Thanks. Cannot wait to try these, perhaps tonight.

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Hi Carol, yes, I always bake it in the middle part on a regular sized pan that fits the oven. I can usually fit about 6 buns per baking sheet so I'd use two of them. Thanks and hope you like them! Smile

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Made these tonight and I absolutely love them. Your recipe rocks!!
I too cooked them quite a bit longer because they didn't have quite the crust at 45 minutes.
Downloaded your IPad app today. Love it.
Thanks sooooo much. Can't wait to try the sourdough bread recipe.

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Thank you Barb, glad you liked them, they are the all-time favourite in my house Smile Thank you for getting my app - hope you like the Sourdough bread too!

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Hi
Just wanted to thank you for this recipe - they are delicious! Took a bit longer to cook (about 55 mins) but obviously ovens vary so understandable. They actually taste a lot like wholemeal rolls so really pleased I found this. Loving your website, VERY informative and professional and can't wait for the android app!

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Thank you Deb! Yes, I think it may be the oven - I used to make them for up to 60 minutes in my old one Smile We've been working on it and hope to bring KetoDiet to all platforms soon!

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Hi,
I love this blog.  I am new to Keto, and this is very helpful.
I have a coconut allergy. Would it be ok to use extra almond flour in this recipe?
Thanks so much!
Mick

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Hi Mick, Thank you! Yes you can - I'd use twice the amount of almond flour or flaxmeal instead of coconut flour (1 cup of almond flour / flaxmeal instead of 1/2 cup coconut flour). Or you can use the same amount but reduce the water by ~1/2 cup (just my guess, hope it works).

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I've been using your app for a while to work out my macros, but I've not made many of the recipes. This weekend I made these buns and they worked out spectacularly well. So happy. I also made your bone broth, which is a winner as well. Thank you.

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Thank you for your kind words Tash, I'm glad you liked them! I actually made some broth yesterday (mostly from oxtail). I left the meat in and added some green beans and kale - best soup ever Smile It would be great if you could leave a review on the AppStore - Thanks!

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I couldn't believe the lovely texture of the dough.  It looked just like a yeast bread!  They're in the oven now.  I've been doing LCHF just short of a year, and I must say that this is the most interesting bread recipe I've run across.  Thank you very very much!

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Thank you Kate - I'm glad you liked it

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Awesome!  Thanks for the tip.  We kept drying them at 200 for like another hour, and then left them in the oven to dry a little more over night.  We ate hamburgers with buns today.  OMG!  The buns are super filling, so instead of the normal naked patties with cheese and bacon and toppings we just had one, so yay less calories!

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Great!! Oh I know they are super filling Smile

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Hi!  So I made these with a cup each of almond flour and flax meal because I only had a cup of almond flour left, and did the method of whipping the egg whites.  And then I didn't see that the recipe made 10, not 6 buns.  lol I just saw the picture of the 6 buns baking together and I was distracted by the family, so I made 5 huge buns and one mini loaf since I didn't have room for another bun.  I baked them for 45 minutes, and they were definitely too wet inside, probably because they were too big or possibly because the flax added moisture, or both?  I would probably do the same ratio of almond flour again just because it is more expensive both $ wise and carb wise.  I am trying to dry them out some, cut them in half, put them in the oven on 200 degrees as suggested.  Hopefully we can get them to a decent moisture for our hamburgers tomorrow!  We did eat the mini loaf already, half while it was 'wet' just to try the flavor, and half after our first 30 minutes of drying (still needed more time but getting there).  We ate it with cinnamon butter we had whipped together and it was pretty tasty!  Looking forward to having them with burgers tomorrow.
The next time we make them, what would you suggest to avoid the moistness?  Possibly like 2 more tbs of coconut flour?

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Hi Erin, glad you liked them! You may need to cook them for longer (60 minutes) and decrease the temperature if needed to avoid burnt tops. I don't think that flax meal caused the extra moisture - it was likely just the size and undercooking. I wouldn't add any coconut flour but bake them for longer instead. The buns always tend to be slightly moist so I cut them widthwise and place in the oven / toaster just before serving Smile

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Hello,
The recipe calls for 2/3 cup of psyllium husk-will be powdered-
I already have psyllium in the powder form, so how much do I need?
Thank you!

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Hi Jazzy, 2/3 cup of whole psyllium husks is about 1/3 cup psyllium husk powder. I suggest you always use kitchen scales when using psyllium. I'll add this to the notes Smile

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Thank you!

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This were awesome!!!  Can we substitute egg whites in the carton? Now we'll have to find something to do with all those egg yolks.  I guess I'll add them to my omelet tomorrow morning.  Thanks for a great recipe!!

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Thank you Carol!! I think so but haven't tried it with carton egg whites. You can use the egg yolks in other recipes:
Hollandaise: ketodietapp.com/.../Easy-Hollandaise-Sauce
or Keto ice cream: ketodietapp.com/.../Ultimate-Keto-Ice-Cream-aka-Frozen-Fat-Bomb
or coffee drink: ketodietapp.com/.../Ultimate-Keto-Coffee
or mayonnaise: ketodietapp.com/.../Healthy-Home-made-Mayo-Three-Ways

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Carol, I was about to make these for the first time, and have a carton of 100% egg whites... Did they work for you?  Sure don't want to waste good ingredients if they didn't !  Thanks.
Jeanne

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Well- I have very tasty flat breads!  I guess the dough didn't get stuff enough because they were spreading as I was forming them- and made 12 instead of 10 large buns...er pancakes.  I weighed out all my ingredients on my scale, and noticed that 60 grams of ground flaxseed looked like WAY more than 1/2 cup...?  Silver lining- they didn't turn purple!  I split them and toasted in the oven and also took one 1/2 and fried it in a small pan with 1/2 teaspoon of butter....OMG,  so good.
So was it the carton of whites? Was it the yolks? Should I have used method 2 instead of method one?  Love the taste, but want nice thick hamburger buns!
It's still a keeper, I just need to tweak it a bit.

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Excellent bread!! By faaaar the best low carb buns I've made, and I've tried many recipes!!! Thank you so much. Since I live in Germany I can't get hold of cream of tartar, but after some googling I took apple vinegar (2 tsp) and it works beautifully.
So glad I stumbled upon your pages!!!

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Thank you so much Christiane, this means a lot to me! Yes, you can use apple cider vinegar instead - notes in the recipe below step 2 Smile

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... I realised that. Sorry Smile
Spent half the week-end browsing through your site. I'm so impressed by your thorough research. Great job, Martina!! Thank you for sharing your insight and dedication.

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These are the best ever.  Finally a great bread substitute!  I've tried so many recipes and they are only OK, but these are so so good.
Thanks so much for sharing!

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Thank you Barb!!! Smile

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Would this work using a bread machine?

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Haven't tried it but I think it should work Smile I'm not sure how bread machine deals with moisture though, I just hope it doesn't keep it in...

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Can you use all Flaxseed meal instead of Physllium?

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Liz I'm afraid there is no really good substitute for psyllium - that's what makes it fluffy and bread-like. Flax meal is great for making bread but it won't create the same result and I can't guarantee they will be ok. You can try this bread using psyllium: ketodietapp.com/.../Bens-Low-Carb-Rye-Bread

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The best bread with psyllium I've tried! I almost gave up on this ingredient until I found your recipe. Thanks for sharing!!!

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Thank you Cathy!

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I have been using Frontier brand psyllium husk powder (sold in 1 lb. bags at my health food store), and have never had a discoloration problem.  However, this is a highly-active psyllium, so air bubbles may occur if trying to make loaf-sized breads--I recently discovered that a food processor eliminates the bubbles I used to get when I used a mixer.  Food processor = NO MORE BUBBLES!

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I'm sure it's the brand. I used "JustIngredients Psyllium Husk Powder" and got them quite purple. However, when I use "Buy Whole Foods Psyllium Husks" and grind them myself, they are fine. I know that sunflower butter or sunflower seeds react with baking soda and the final product gets green so I guess it's something similar... Fine psyllium powder is best, at least for making bread. However, I always use whole psyllium husks when making tortillas because it holds better together Smile

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Made them last night and have to say just one word - PERFECTION!

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Thank you Don!

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Hi!  I am new to the ketogenic lifestyle and LOVING it so far.  You just made my evening with this recipe.  I pinned it over a week ago and I decided to make these buns tonight on a cold, rainy night in North Georgia.  They are FANTASTIC!  I can have bread again!  I cut one open after 15 minutes cooling and stuffed it with turkey bacon guacamole and 2 organic romaine lettuce leaves.  Oh, be still my beating heart.  Delicious!  Thank you, thank you!  I substituted the baking powder and apple cider vinegar for the tapioca/baking soda measurements.  Beautiful buns!  
I find your site to be the most useful (and my favorite) and I like that you use quality, healthy whole foods.  I am transitioning from a vegan/high carb lifestyle to a ketogenic/low carb lifestyle and feel tons better.  I had no idea that I was carbohydrate sensitive.  We are all unique in our body requirements (and this depends on much in life - exercise, stress, seasons, age, etc.)   My body is responding well to this lifestyle. Thanks for all you do, share, inspire and offer.  Much appreciated!  I will keep in touch here as I am finding a new source of inspiration during this journey.  Thanks!!

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Thank you so much Kibby, I'm so happy you liked them! To be honest, I don't miss bread anymore but I do like these a lot. I make them for my fiancé who says that he likes them more than "real" bread Smile
I bet it's not easy and it's a BIG change for you. I hope my blog will help you on your way to a healthier You. Thanks again and wish you all the best with your new way of eating!

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love the recipe. Can eggs be substituted with something else? I am vegetarian who doesn't eat eggs.
Thankyou

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Hi Simi, although I haven't tried it myself, I've read that you can try substituting eggs with chia seeds OR ground flax meal + water (1 tablespoon of chia or flax with 3-4 tbsp water for every egg). Hope this helps!

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I thought I wasn't a bread person but god I have to try these!

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Thanks Julia, and let me know when you do! Smile

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This is the best bread I've tried!! I used to make one from almond meal and psyllium and I liked the consistency but it lacked taste. All the seasoning and flax makes such a difference! This is my new fave Smile

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Thank you Kim!

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My new favorite bun!!! Thank you so much!!

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Thank you Lisa!

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I used your recipe to make a loaf of bread and I must have done something wrong as I took it out of the oven and it did rise high, then while cooling it deflated especially in the middle of the loaf.  The taste is amazing, not a fluffy looking loaf though.  Appreciate your suggestions.

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Hi Taylor, thank you, glad you liked it! Did you use psyllium husk powder? This may have happened if you used whole psyllium husks. Also, make sure you use one of the two techniques for cooking with psyllium. Hope the next batch works!

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I was just wondering if I can substitute almond meal with anything?

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Hi Gordona, yes, you can either use the same amount of flax meal or coconut flour. Keep in mind that if you use coconut flour, you have to use more egg whites  (about twice or even more the amount listed). I haven't tried the bread using so much coconut flour so it's just an estimate.

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Thank you so much for this Martina! My family loves the buns and we even made a regular loaf following your recipe!

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That's great! Thanks for trying Chris!

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Love Maria's recipe and love yours! I made these yesterday and they are so yummy! Thanks for the recipe, will be making it often Smile

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Thank you Kate, glad you like them!

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The buns look amazing and I can't wait to try this recipe! Laughing I was just wondering if I can substitute the flax meal with anything? I have all the other ingredients except for flax meal!

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Thank you Rita!! Yes, you can use the same amount of almond flour instead of flax meal. On the other hand, flax meal helps the buns taste like "regular" bread Smile

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Being somewhat of a veteran with Maria's Amazing bread dough recipe, I've made bagels, hand pies, individual pizza crusts, hot dog buns, and bread sticks all with her dough.  Can YOURS be used in the same ways?  I used a tortilla press, or a Yankee hot dog bun pan, or a bagel pan to make the various shapes with it--have you tried any of these with your dough?
Also, please please PLEASE warn people about the hazards of eating that much psyllium and not drinking enough with it--it can constipate you badly if you don't drink enough!  Even your recipe here has more psyllium in it than Maria's does.

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Yes, they work in pizza crusts, bread sticks, bread, subs or even to cover sausages when making "pigs in blanket". However, unless you have a tortilla press, this dough is not suitable for tortillas. In fact, I have been working on a similar recipe for tortillas but the dough is less moist so it can be rolled it out thinly.
I have actually checked Maria's recipe (the one I link to) and she uses slightly more psyllium than me so I'm not sure if that's the recipe you are referring to? Yes, you are right, anything with psyllium may get people constipated if they don't drink enough water. Whenever I make the buns, I always naturally drink more water than usual.

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Psyllium gives me stomach cramps ! and yes, I do drink enough water.

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I think you might want to try these instead: ketodietapp.com/.../Dis-Low-carb-Bread

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Can you substitute psylliym seed powder for the psyllium husk powder?
Thanks

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Hi Kim, I haven't tried psyllium seeds myself so I can't say whether they would work. My guess is that you may need to use less water and the buns may not be as fluffy.

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Hi,I just wanted you to know I made these buns and they were PERFECT. Just like the photo. And, so DELICIOUS. They were not wet or anything inside, the closest thing I have tasted to bread since I have been doing low carb. I will continue to make these. Thank You so Much!

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Thank you sooooo much Cassy! Smile

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Yesssss!! I came across something similiar to these by happy accident trying to make oopsie rolls more bread like and have been wondering why no one else has thought of psyllium husks/powder! Will try these on sunday Smile

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Thank you Kae! Actually I'm not the only one, Maria Emmerich from Keto Adapted has an Amazing bread recipe too Smile

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Just came across this recipe tonight.  Had them for supper with our hamburgers.  They are fabulous!!!  My picky son loves them!  

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So glad to hear that Lori, thank you! Smile

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These look soooooo good! Do they also taste like bread? Oh my god I have to try them!

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Thanks Emily!

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These are the best buns I've had, they are light and taste like bread. Have you tried these with caraway seeds? even better! Smile

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Thank you Gail! Yes, caraway seeds are great in low-carb bread Smile

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These look delish.  Will have to get psyllium husks and flaxmeal - everything else I have on hand!!  Woo hooo!!

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Thank you, hope you like it! Smile

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This recipe is amazing. My wife who is not on keto love it. I modified the recipe not to have coconut flour because I don't like the coconut smell.
Just wondering if it is possible to add melted butter to have that buttery flavor. I know I can add butter after but I think it would be much bread-like if it is added while baking. Any thoughts on what changes needs to be done to the recipe (e.g. Add more psyllium, etc)?
Thanks again!

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Thank you Chris! I think you can try skipping the two egg yolks (so only use egg whites) and use ~ 1/4 cup of melted butter and keep all the other ingredients the same.
You could try even more butter... maybe add up to 1/2 cup of butter and remove ~ 1/3 cup water. They may not rise as much with more fat, that would be my only worry.

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I am in Africa, and diabetic. I have a number of recipes and would like to give them to you.Very unusual inexpensive ingredients, readily available. If you are interested email me on:
nelibonsai@gmail.com
or face book
https://www.facebook.com/groups/1782951431934067/

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Hi Martina,
I have made this recipe a couple of times.  The buns worked well, but tried it as a loaf.  It rose beautifully then collapsed on removal from the oven.  Any remedy? I love slices to toast if possible.

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Hi Narelle, please, have a look at this post (see troubleshooting): ketodietapp.com/.../low-carb-and-paleo-bread-the-ultimate-guide

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