Ultimate Keto Buns

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Ultimate Keto BunsPin recipeFollow us 95.3k

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 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.

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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
Calories208kcal
Magnesium95mg (24%)
Potassium389mg (20%)

Macronutrient ratio: Calories from carbs (9%), protein (21%), fat (70%)

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:
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Instructions

  1. Preheat the oven to 175 °C/ 350 °F (fan assisted). Use a kitchen scale to measure all the ingredients and add them to a mixing bowl (apart from the sesame seeds which are used for topping): almond flour, coconut flour, flax meal, psyllium husk powder, garlic powder, onion powder, cream of tartar, baking soda, salt (and optionally, Erythritol).
    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 powdered myself. Do not use just measure cups - different products have different weights per cup! Ultimate Keto Buns
  2. Mix all the dry ingredients.
    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 (double in this recipe of 10 buns). If you don't have cream of tartar, instead you can use apple cider vinegar and add it to the wet ingredients.
    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).
  3. Add the egg whites and eggs ... Ultimate Keto Buns
  4. ...and process well using a mixer until the dough is thick.
    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
  5. Add boiling water ... Ultimate Keto Buns
    ... and process until well combined. Ultimate Keto Buns
  6. 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. Ultimate Keto Buns
  7. 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
  8. 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
  9. 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 the 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 the 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 100 °C/ 210 °F 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 the 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.

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (515)

Mine collapsed and are dense and heavy....but I love the flavor so much I'd like to do whatever it takes to correct them.
I  used boiling water method.  I don't recall baking that long. INternal temp was over 200F so I pulled them. They were fluffy and light while baking and upon cooling, they collapsed into dense mounds with wrinkled tops.
Has this happened to anyone else?

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I'm sorry to hear that! There are some tips in this recipe (see troubleshooting part - it's one of the common issues): Low-Carb & Paleo Bread - The Ultimate Guide
I hope this helps!

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Can you do it with out flax meal thanks

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Yes you can 😊 Low-Carb & Paleo Bread - The Ultimate Guide

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So I LOVE LOVE this recipe.  So delicious.  I try to have a batch on hand in my freezer at all times for when I need a dinner roll, hamburger bun, or just a BREAD & BUTTER treat.  But I find when I freeze them there is so much moisture (not sure what ingredient that comes from) they get a lot of condensation/frost around the roll itself (sometimes chunks of it stuck to the roll) or just ice/frost in the bag they are being stored in.  Do you have any storing solutions for freezing these?   Thanks very much.

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Thank you so much! I freeze anything I don't plan to eat within a day because they taste best fresh. Oh and that is a good point - it is better not to cover them because they do get wet if you put them in a plastic bag, even after they cool down. The moisture issue is less common in this recipe: Nut-Free Keto Buns but it does happen with flaxmeal and psyllium as these ingredients retain moisture. I just toast mine before serving 😊

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Excellent recipe. Just made my second batch. A variation of the recipe looking for less garlic and more savory flavors: Omitted onion and garlic powder. Added 2 tsp diastatic malt powder, 2 tsp buttermilk powder, and 1/8 cup sun dried tomatoes chopped in food processor (do not rehydrate). Everything else was done according to the recipe. Makes wonderful buns with a hint of sun dried tomato flavor.
Thanks for the recipe. This is without a doubt a keeper.

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Thank you Larry, those flavour sound amazing!

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Thank you so much for this recipe, I can't wait to bake the buns. I very much appreciate that you share your baking and cooking experiences with the rest of us.
Som velmi rada, ze som nasla Vas recept. Nedavno sme zacali s manzelom Keto dietu a hoci bezne pecivove recepty su celkom dobre, chutia inak ako Ceske alebo Slovenske, na ktore sme zvyknuti, hoci zijeme za oceanom uz niekolko desiatok rokov. Prave som objednala par surovin a uz sa neviem dockat upiect toto lepsie chutiace pecivo. Este raz dakujem.

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Dekuji mnohokrat! Jsem moc rada ze jsou me recepty popularni i v Cesku a na Slovenku. Preji mnoho uspechu s keto pecenim!

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Is there a major difference between psyllium powder and psyllium flakes? I could only find flakes at my local Whole Foods (even though they had fruit-flavored powder!). Can I use the flakes or do I need to somehow process them into a finer powder? I am worried about doing this because they are pretty small and thin, so I don’t think they will process well in my blender or large food processor (I don’t have a coffeee grinder).
Thanks!

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Hi Anne, I tried both, or to be more precise 3 types of psyllium:
1) Whole psyllium husks/flakes. These work well for tortillas (Best Keto & Paleo Tortillas, Taco Shells & Nachos) but not so much for bread as they may clump up and the bread is not as fluffy.
2) Store-bought psyllium. I haven't tried all the available brands but the ones I tried resulted in very dense, purple bread. The powder was often too dense.
3) I always achieve the best results with whole psyllium husks that I powder in a coffee grinder or a food processor (the S blade) - it will take longer to process but it helps if you can fill it up to at least half of the capacity.
I hope this helps!

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I adore this recipe. It's something that I make regularly for myself. I had a dinner party and my friends preferred this to normal bread!
I seem to get better results when I use the cups measurements with my baking cups.

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Thank you so much Dee! That's interesting - I on the other hand weigh all of the dry ingredients 😊

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These are exceptional!  I have been looking for a low carb substitute for bread and these are the first that have even come close.  I have been baking a batch, eating one while warm and freezing the rest.  I take out and thaw individually, as needed, each day.
They are very good at room temperature when used as part of a sandwich, but usually heat them if I just want to have bread with butter.  They stay very moist and light, but a tiny bit chewy when cool.
I love the inclusion of the psyllium husk powder!  It has so many health benefits.
Thanks for this recipe.  I am looking forward to trying more of your bread recipes.

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Thank you so much Nancy, I'm happy you enjoyed!

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I have been on this lifestyle change since April and have lost Twenty slow pounds.  Which is good. But the think I seemed to miss most is a good sandwich or burger WITH bread or BUN.  This was really great! I weighed all the dry ingredients and followed the recipe using hot water.  I think that makes a difference where the psyllium husk powder is concerned.
Bottom line was they were awsome! I have been wanting a tuna sandwich for months. And today for lunch I had one.  Can't thank you enough.  I did want to say that I was able to get 10 good sized buns out of this recipe.  
Thanks again! You have saved my sanity.

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Suzie, thank you so much for your lovely feedback! I'm happy you enjoyed! Keto on!

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I have a couple of Martina's cookbooks and I found this recipe in one of them. It is by far the most used recipe in them! I was sceptical at first as I don't really like almond and wasn't sure about the coconut but you can't taste them at all. Totally yummy and easy to make (much easier than traditional high carb bread).

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Thank you for your kind words and lovely feedback!

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Wow. I've been doing low carb for about 4 months now and since none of my family are, I'm often looking for replacements so we can all eat together. I've tried a number of keto bread rolls, and while some have been tasty, they've never actually tasted like bread. They always have an egg taste, or are very dense and nutty. These are amazing! I made a batch yesterday afternoon because we're having Hamburgers tonight. I had to dry them out in the oven a little after they were cooked, but they stayed soft and fluffy today. I had a sandwich for lunch today that a tally tasted like a sandwich!!! Mind blown. I consider myself a reasonable cook, and I found these very easy and they came out exactly like your photos. This is definitely a keeper. My whole family agreed they tasted just like wholemeal bread. Brilliant! Thank you. Thank you. Thank you!

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Margaret, thank you so much for your lovely feedback! I totally agree - it's not easy to re-create the flavour and it tasted eggy and sweet/nutty before I found the right combination of low-carb flours. When it comes to moisture, I've had best results with this recipe and there was very little moisture: Nut-Free Keto Buns
These are my favourite taste-wise: Sourdough Keto Baguettes

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I'm not keto, but working on removing grains from my diet.
Sent my husband on a shopping trip to buy a few items for this recipe, including a kitchen scale. Made them for the 1st time a couple weeks ago. I used the boiling water method, they turned out great. Although something bothered me with the taste, and my husband wouldn't try them because of the onion/garlic smell. Decided to make them again 2 days ago and leave out the onion/garlic powder. PERFECTION!
Question: what is the difference between almond meal and almond four? Besides texture, are they interchangeable in recipes? I always buy almond meal in bulk, but noticed the flour version online for decent price.
What does the coconut flour and flax do in this recipe? I found another bun recipe online, using the same technique as you but it doesn't use coconut flour or flax, just almond flour.
Why won't mine toast? The outer side toasts but the inside will not toast for me! Great recipe, thank you!!

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Hi Mary, I like these savoury but I agree that if you want them plain you should skip the garlic and onion powder. This way they will be great with sweet toppings too! 😊
When it comes to almond flour and almond meal, sometimes they are used interchangeably even in products I found on Amazon. What you should keep in mind:
- Almond flour may sometimes refer to a "defatted" version that is very fine, more absorbent and has less fat. The texture is similar to coconut flour. I used that type of almond flour here: Keto Toad in the Hole
- Almond meal may sometimes refer to roughly ground almonds that sometimes include the brown peel and sometimes they don't.
- In 95% of my recipes with almonds I would use almond flour which is made with finely ground blanched almonds and is not "defatted".
Coconut flour (less fat and more absorbent compared to almond flour) and flax meal (again more absorbent and helps with binding - similar to eggs) are used for texture and flax meal is also used for flavour because it adds a savoury bread-like, rustic taste.
Mine toast well but one of the reasons could be that there is too much moisture. I toast mine under a broiler, cut side up (not in a toaster). Be careful not to burn them round the edges because these get dry first. Or try "dehydrating" then in the oven on low. I hope this helps!

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Is there a substitute for flax meal? Am allergic to flax seeds

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You can make this recipe instead (works as buns too): Low-Carb & Paleo Bread - The Ultimate Guide

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I need help!! I’ve followed the directions for the “Ultimate Keto Bread” twice now, without the psyllium, since I can’t find it locally, I subbed xanthan gum. Today I used about 1/2 TBSP because I had heard using too much would make it “gummy”. Both times it was. Help!!
Also, I’m a little confused about the “beating the egg whites” and the peaks. Should I be using a mixer?

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I'm sorry Brenna but I'm afraid there isn't a substitute for psyllium (it's the key ingredient). But you can try this recipe instead: Psyllium-Free Low-Carb Bread
When it comes to the egg whites, using a mixer is the best way although you could use a hand whisk too.

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Hi loved the veg  recepies. I was hoping if you could modify thus bun recipe for non- egg eaters ( lacto vegetarians ). I tried this with ener-g ( egg replacer in baking ) but just not getting it right.
Love your blog. Thank you for inspiring beginners on keto. Hoping to see more vegan / lacto vegetarians recipies.
Best,

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Thank you for your kind words! I'll try to make an egg-free version too 😊

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I wanted to know how many buns this recipe makes.  Depending on the size, that would affect macros.

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Hi Julie, as listed in the ingredients, this makes 10 buns.

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O.M.G!!!!!! Holy crap it tastes NORMAL!!!!!! Like a whole grain bread! We ( husband and myself) made it into a loaf and did sunflower seeds in it ( just crushed them up in our spice grinder a bit), omitted the seasonings, added the Swerve & whipped the egg whites like the tips said and it works!!!!!!
Wish I could attach the photos of the loaf we made!!!!!!
We were dancing the happy dance y’all!!
🍞😋😍🍞😋😍🍞😋😍

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Thank you so much Marlana, your lovely comment made my day!

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Martina,
I have your Fat Bomb book and think it's great. That's why I choose your version of the hamburger bun. I am a very experienced cook and baker but have never worked with psyllium. Your directions were very confusing for this...too many options. You said at one point to add it in later but never clarified. Concerned about the psyllium air bubbles I ended up creating the psyllium blob that took on a life of it's own! I added the psyllium to the boiling water first, stirring to blend. It didn't blend with a fork so I blended it with an immersion blender. It became a glutinous blob somewhat like a very thick cream of wheat. I probably should have thrown that out and just added the powder to the dry ingredients. Because it was nearly impossible to blend with the dry and even when I added the wet. Long story short I ended up with psyllium blobs throughout the buns which otherwise turned out beautifully. So, do you think it should just be added to the dry? How to best avoid air bubbles and blobs from the psyllium? Thank you.

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Thank you for buying my book, Lisa! Have you seen the video recipe in this post? You'll see that it's added to the dry ingredients (not to the water). The moment you add eggs you only mix it for a few seconds and then add the hot water (you need to have it ready).
For more troubleshooting questions, have a look at this post: Low-Carb & Paleo Bread - The Ultimate Guide
I hope this helps 😊

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Hey Sarah.. I want to make these keto buns. But I am a vegeterian and I dont eat eggs. So could you please let me know how to make these buns without eggs.
Thanks 😊

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I haven't tried these without eggs and I assume it would have to be a very different recipe because eggs are a key ingredient in this one. You might want to try this dough although they won't be fluffy: Ultimate Keto Breadsticks

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Hello
I’ve tried making the buns and had to put it in the oven again as they were too moist. Is it supposed to have a more of a banana bread texture instead of the your regular grain bread? Thanks

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Hi Stephanie, they do tend to be moist due to the flax meal and psyllium and even when I make a batch I'd cut them in half and "dehydrate" in the oven for a few minutes. This recipe generally tends to be less moist (I'd say there actually isn't any moisture) if you want to give it a go: Nut-Free Keto Buns

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Hi Martina,
Love all your recipes!  I have made these before and they turned out really well.  One thing is I learned I don't like coconut flour.  So what I have done is used 1 cup almond flour to 1/4 cup protein powder and this seems to work well.  I have not tried it yet with this recipe, but I plan on doing that sometime soon.  It works great with cakes, brownies and cookies. Only downside is if I use too much protein powder, you can taste it, so if you decide to try this or if you already have, then you know it does leave that protein powder flavor in the food. Thanks for all your recipes and tips and support for us keto eaters!

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Christina, thank you for your lovely feedback and great tips! You may like this recipe that uses just ground flax meal and psyllium: Fluffy Grain-Free Sunflower Bread
It tastes like rustic bread and is best with savoury toppings 😊

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I LOVE all of your knowledge and recipes! I know a lot of people contact you with negative comments and I just want to let you know so many people appreciate you! you are always willing to give feedback or help out in the comments for substitutes when you don't have to! thank you for all you do, you make Keto so easy!

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Thank you so much Alexandra, I appreciate your kind words and support!

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Thank you! I have made this recipe as a bread loaf and buns several times with much success. Tonight, I am using this for pizza crust. It makes two 15" flat crusts. Prebaked for 30 minutes at 350. Removed it from the oven, added sauce, pepperoni and cheese. Placed back in the oven for another 15-20 minutes.

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Marnie, thank you for your kind words and for the great tips!

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These are by FAR the best Keto style bun we've tried. No eggy taste, quick and easy to make, and absolutely delicious. We love them toasted with butter and strawberries, or as a hamburger bun or toasted in the oven with some meat and cheese. No matter how you slice and top it, these are a winner for both my hubby and I !! I found quickly not to cut into them too soon after they come out of the oven, as they are still a bit doughy inside and need time to finish cooking out of the oven. With that simple trick, we've had no issues at all ! Thanks for freely sharing this A+ recipe!

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Cindy, thank you for your lovely feedback!

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I am confused by the instructions regarding what to do if you want to make it without psyillium husk. It says to use buts and flaxmeal but the recipe already has a nut flour and flaxmeal so what exactly are wr doing with the substitution?

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You will need to click on the link to see the recipe - all details on how to make it are here: Psyllium-Free Low-Carb Bread I hope this helps!

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