Ultimate Keto Buns

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Ultimate Keto BunsPin recipeFollow us 117.2k

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!"

You can find many more low-carb bread recipes in my apps and also cookbooks!

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

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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.

Tips for Substitutions

  • If making a loaf instead of buns, bake for 75 minutes. Do not use a silicon (soft) loaf pan — use a firm pam instead.
  • Allergy-friendly options: flax-free, multi-purpose bread (includes a nut-free option), nut-free keto buns (includes flaxmeal), psyllium-free buns (includes flaxmeal and nuts).
  • If you don't want to use coconut flour... Although I haven't tried it, 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
  • Erythritol can be omitted in this recipe — the effect on net carbs is insignificant. 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).
  • Note that although this low-carb bread recipe uses many eggs, it does not taste eggy.

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Hands-on Overall

Nutritional values (per bun)

Net carbs4.2 grams
Protein10.1 grams
Fat15.2 grams
Calories208 kcal

Calories from carbs 9%, protein 21%, fat 70%

Total carbs12.4 gramsFiber8.1 gramsSugars1.5 gramsSaturated fat2.3 gramsSodium397 mg(17% RDA)Magnesium95 mg(24% RDA)Potassium389 mg(19% EMR)

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)

Instructions

  1. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). 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
  3. Add the egg whites and eggs. Ultimate Keto Buns
  4. 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
  6. Process until well combined. Ultimate Keto Buns
  7. Using a spoon, make the buns (about 110 g/ 3.9 oz each) 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
  8. 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
  9. 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
  10. Top with butter or cream cheese, burger meat or any topping you like. Enjoy!
    Ultimate Keto Buns Meal prep 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

Troubleshooting

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:

  • 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.
  • If using apple cider vinegar instead of cream of tartar, make sure to mix it with the wet ingredients.
  • 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. Do not use whole psyllium husks — ideally use a blender or coffee grinder and process the whole husks until fine. I always use whole psyllium husks which I powder myself in a food processor/coffee grinder. Store-bought psyllium husk powder may not work. Most of the products that I've tried were too dense and didn't work in this recipe.
  • If the buns don't rise properly, use only egg whites and omit the egg yolks. This issue could also be related to the psyllium you are using (see tip above). Some ready-made powders are too dense and make the bread heavy.
  • 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 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 (fan assisted) 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 colour 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.
  • When baking with psyllium, you must remember to drink enough water throughout the day to prevent constipation! If you can't use psyllium, try this dough instead.

Ingredient nutritional breakdown (per bun)

Net carbsProteinFatCalories
Almond flour (blanched ground almonds, almond meal)
1.3 g3.2 g7.9 g89 kcal
Psyllium husks
0.4 g0.1 g0 g2 kcal
Coconut flour, organic
0.6 g1 g0.9 g22 kcal
Flaxmeal (flax meal), ground flaxseed
0.1 g1.4 g3.2 g40 kcal
Garlic powder, spices
0.4 g0.1 g0 g2 kcal
Onion powder, spices
0.3 g0 g0 g2 kcal
Cream of tartar, raising agent
0.4 g0 g0 g2 kcal
Baking soda, raising agent (bicarbonate of soda)
0 g0 g0 g0 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Sesame seeds
0.5 g0.8 g2.2 g26 kcal
Eggs, free-range or organic
0.1 g1.3 g1 g14 kcal
Egg white, fresh
0.1 g2.2 g0 g10 kcal
Water, still
0 g0 g0 g0 kcal
Total per bun
4.2 g10.1 g15.2 g208 kcal
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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 (569)

Hi Martina,  I posted a comment here a few weeks ago and I keep coming back every day and checking and it’s still not here. I realize it’s probably going through the process of being approved but I see other comments that are more recent on here and answered. Can you help...?  I’m still so frustrated with this loaf of bread (made bread and followed your recommendation in notes). It’s extremely gummy in the center despite cooking it 15 mins longer than the recommended 75 mins. Sadly I believe it’s 11pretty much unfixable.  I just want to fix the issue for the next time I make bread. Thanks!

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Oh I'm sorry about that, I think it must have got lost somewhere because I approved all comments. There are some tips that should answer your questions here: Low-Carb & Paleo Bread - The Ultimate Guide (the gummy, dense bread could be an issue related to psyllium or to the pan).

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I have tried numerous (at least 8 or 9) low carb / keto hamburger buns and have never been happy with any of them until now.  This is ONLY one I have ever made that finds a balance between fluffy and sturdy.  This one is not all air the turns to goo from burger juices, nor is it so heavy that it is a meal in itself leaving no appetite for the poor burger inside.
Like Goldilocks, this one is JUST RIGHT!!!  Bless you Martina....I know this must have taken a bit of tinkering and multiple tries to get the right blend of ingredients, but you nailed it.  Burgers are back at our house after missing them for more than 5 years on low carb.  Thank you thank you thank you.
PS  like the comment from Sarah, my buns weighed out at about 110 g each for the 5.  I strongly advise weighing them to get an even batch because the dough is hard to eyeball and you don't want to overhandle them and lose volume.

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Thank you so much for your kind words, what a lovely feedback! It did take quite a bit of time to fine-tune this recipe. If you have access to sesame seed flour, this recipe (in my opinion) gets even better: Nut-Free Keto Buns 😊 I'll add a note about the weight - thanks again!

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I just made this for the first time. Since it was my first try, I only made a half batch, and measured everything carefully, and they came out perfectly! This, in spite of the fact that I noticed after I put them in the oven that both my coconut flour & flax had expired a couple of months ago.
One weird thing did happen though- before portioning out the 5 buns, I weighed the dough. 515g ÷ 5= 103g per bun. I weighted out the first 4 buns, but then I only had 75g of dough left for the last bun. Very weird!  Either way, it worked out perfectly.
Thank you so much for this recipe! It's easy, quick, and I especially appreciate that it doesn't require a lot of expensive cheese.

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Thank you for the lovely feedback! Maybe it was the kitchen scale?😊 Once something similar happened to me and I realised there was a fork on the back of my scale touching it so I got the measurement wrong.

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These turned out perfect, and are probably the closest thing to a bun I have had on Keto.... I made some chicken, bacon, avocado sandwiches and they held up really well.   Looking forward to challenging them with a burger this weekend!
Thanks for the awesome recipe!

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Thank you James, I'm glad you enjoyed!

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Made this yesterday and it turned out great! The taste was amazing! I followed the directions as written. I halved the recipe and was able to get 4 hamburger buns and 2 sub rolls. I can't eat bread again! Thanks!!!! Jennifer

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Thank you!

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What went wrong?
Made my first batch tonight, using the boiling water method.  Mixed all the dry stuff, added the eggs (just tipped them on in) and mixed well using my electric mixer on a low/medium setting.  Added in the boiling water and mixed well again on low/medium.  Divided the mix out onto my trays, shaping lightly (basically just enough to make them round).  I left them pretty ball-shaped, didn’t flatten them out much.
Put them into the preheated oven on two seperate trays, baked for 45 minutes.
They came out brown and crispy on top, cooked on the bottom, but totally dense inside.  No air pockets at all.  Still tasted fine, but didn’t turn out the way I’d hoped!

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Hi Su, I know for sure this is the psyllium! I had exactly the same experience like you and it was the psyllium powder. Every time I used very fine psyllium powder I got dense bread. It seems that some brands are just too dense and impossible to use. The only way to always ensure perfect results is to use whole psyllium husks and grind them in a coffee grinder or a food processor. This way they will be light and airy resulting in fluffy buns.

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I had the same problem but with the nut free version.  Iwas using preground psyllium. If i buy whole psyllium how fine do i grind it? I haven't seen mention of that in the notes. Sorry if i missed it

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Anything from coffee grinder to food processor will work. There's an image in step 1 (the second one) showing how I make it myself. I use a mini blender but tried using Kenwood food processor and it work too. I hope this helps! 😊

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Hi sometimes I do not eat all the buns right away. I have tried storing them in a ziplock bag in the fridge and also on the counter in a tuperware container. The next day the buns are a litttle soggy.. is thereva way to store them so they stay a little more crusty on the outside and not get so moist?

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Hi Cara, it's better to store them covered with a kitchen towel at room temperature. They may get a little more soggy in the fridge. I personally keep them only for 2 days and freeze the rest. This way they stay super fresh!

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Excellent texture/taste.  I measured (not weighed) ingredients.  I did add eggs to dry mixture, then hot water ( used electric mixer) then added stiff egg whites at the end (again using electric mixer).
I did coat my hands w/almond and coconut flour before I formed rolls.  Brushed topped w/oil an then put sesame seeds.  Came perfect my burgers.  Tomorrow ham and cheese!  Definitely a keeper.

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Thank you Jan!

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“When baking with psyllium, you must remember to drink enough water throughout the day to prevent constipation!”
Psyllium fiber actually has the opposite effect, but it's always great to drink lots of water.

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Provided you drink enough water with it, yes it can help digestion and bowel movement. But without sufficient water it can cause constipation.

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Re-read what she said. Water is what helps the fiber move everything along. Fiber without adequate water = constipation.

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Hi, I just made these buns per the recipe (halved to test) and they turned out GREAT! In the morning I will toast with cream cheese on top. Next I will make the sour cream baguettes. Love your work and efforts, thanks . I'm a diabetic and I can eat bread again! O happy!
Jennifer

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Thank you Jennifer, I'm glad you enjoyed!

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I made these for the first time last night and I was very happy with the result. I only had whole flax seeds that I shredded in my blender. I don't have a coffee grinder so it didnt make it a true powder but it gave the buns a grain texture which was nice. I'll try the method of drying them out for an additional 30 mins with dropped temperature next time. Thank you for the recipe! Cheers from Guam.

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Thank you for your lovely feedback!

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I’m on the hunt for a delicious keto bread recipe, and this one looks delicious. If I incorporate the eggs separately, when I add the egg whites and process well, should I use a electric mixer or just a spoon? I know with some baking recipes, mixing by hand is preferred because it’s more gentle on the fluffy egg whites.

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I think it's better if you use an electric mixer but low speed rather than fast. This way the dough will remain fluffy.

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Thank you! One more question: how many buns does the recipe make, to match the nutrition info? I’m baking my first batch right now, and they smell amazing!

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Hi Teila, it's 10 buns per recipe (regular). You can also make up to about 15 smaller buns or 6-8 large buns. But the nutrition facts are per bun in a recipe of 10 buns.

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Almost every recipe I see for Keto bread or buns uses almond flour. Unfortunately, my husband is very sensitive to almonds (cause a rash). Is there another flour you can recommend to replace almond? He is not sensitive to other nuts - just almonds.

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Hi Ann, I included suggestions for substitutions in this recipe, including nut-free options (see below ingredients).

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Made for the first time yesterday, they turned out great!  Followed Martina's instructions to the letter.  I would advise using an oven thermometer when baking as temperatures can vary to what it says on the dial.....as mine does ;)   First time baking keto bread since starting this WOE, always an avid non keto baker prior....enjoying learning how to bake keto.  Thanks for the recipe Martina 😊

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

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Do not overthink it, these buns are legit! Just what I needed to go with my meatball soup and I was so happy I had all the ingredients. And then I started reading the comments. Do this, don’t do that. I decided to make them in the morning so if they didn’t turn out, I could whip up some other keto rolls before dinner. Throwing caution to the wind (if you read the disasterous comments) I just made them as written. Well, almost. I’m a cook, not a baker so no, I’m not weighing out my dry ingredients. They get measured and tossed together. I did decide to whip my egg whites, but did not notice the instructions adding the cream of tartar to the egg whites, they were already in the dry mix. Oh well. Blend yolks into dry mix, fold in egg whites and add the boiling water. Shape, bake and hope for the best. I decided to cook for 50 minutes, turning the pan halfway through. I also just turned the oven off after cooking, leaving in the oven until cooled. Firm, chewy crust and soft, airy crumb. Perfection! Bonafide hamburger, here I come! Thank you so much for this perfect keto bun!

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Thank you so much Josie, I'm glad you like them! The part with cream of tartar is not crucial so it's fine that you had it in the dry mix 😊

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Hi Maria
What an amazing recipe! Even my non keto kids will eat it and my hubby is in love with them!
I was wondering how I could make a loaf out of this recipe? Would it be the same cooking time and temp as buns?
Thank you so much for all the keto yumminess over the years!
Big hugs

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Thank you Suparna! You can! Here's a similar recipe: Low-Carb & Paleo Bread - The Ultimate Guide
You can use the same dough as in the buns - just follow the instructions for the loaf (baking time) and check out the troubleshooting part too. I hope this helps!

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I don’t eat eggs. What can I use as egg substitute?

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I'm afraid there is no alternative for this recipe - it won't work without eggs, but you could try this one: Ultimate Keto Breadsticks (not fluffy bread though).

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First time baker
They turned out good, if not really bread roll shaped. Still taste good but dense and a little moist (not badly). Is this because I used baking powder not soda ? I didn’t read recipe correctly (my bad).
Thank you for your recipes and advice. I’m new to Keto and this site really helps.

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Thank you for your kind words, Jody! The bread will always be a bit moist due to flax meal and psyllium but if you want to dry it out, I recommend cutting it in half and toasting in the oven or a toaster. I hope this helps! 😊

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Amazing
My husband and I made these buns today, and we are blown away at how good they are.
I figured with over 600 reviews and 5 stars I can’t go wrong.
We measured out the ingredients, used the boiling water and Apple cider viniger instead of cream of tarter. I used poppy seeds for the seed.
Thanks so much for this amazing recipe!
I wish I could post a picture of how beautiful these are !

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Thank you Karolina!

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I just got my rolls out. They look good but dense and very Moist inside. I will try the 200 degrees for 30 minutes to dry. They smell and look good. A little small. Can’t wait to eat one. I whipped the egg whites separately just trying to give some lightness to them. They are still dense. But I am excited to try one though😀

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It could be the psyllium powder. I have been working on a post comparing ready-made powder vs whole husks that I powder myself (in a coffee grinder). It's interesting how different the results can be! The ready-made powder always seems to make buns that are too dense.

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Anyway to not have to use the psyllium at all?  

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Yes, there's a suggestion for psyllium-free bread under the list of ingredients.

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Could you use hazelnut flour instead of coconut flour.   If so, would you also use flaxmeal?

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If you use hazelnut flour instead of coconut flour, you will need to use more of it because coconut flour is very absorbent compared to other nut flours (about 1 1/2 cups to replace the 1/2 cup) and you will taste the hazelnuts in it because they are quite strong. It's better if you use more almond flour instead (You could try about 3/4-1 cup more of almond flour and 1/3-1/2 cup more of flax meal).

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Mine also fell after I took the out of the over but I used the powder, not for sure what's going on. ?😔

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Have you seen the troubleshooting part in this post? Low-Carb & Paleo Bread - The Ultimate Guide

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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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THank you so much Martina! I suspect it was baking time. I decided to take one of them and reheat in air fryer and they puffed a bit more. I will bake longer. Thanks again. Flavor is awesome!

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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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