Keto Diet App - Free Download Keto Diet App - Free Download
Take the guesswork out of following a low-carb diet, lose body fat & feel great!
KetoDiet app is FREE to download!

Ultimate Keto Buns

4.8 stars, average of 1,583 ratings

Ultimate Keto BunsPin itFollow us 138.4k

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)

How To Make Keto Buns

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.

Does This Keto Bread Taste Eggy?

Although this low-carb bread recipe uses many eggs, it does not taste eggy. If you've had bad experience with recipes that tasted eggy before, you'll love this recipe. There's a good reason I use a combination of whole eggs, egg whites and a few types of low-carb flours to make this recipe. There's no eggy taste and no coconut taste either.

Can I Make a Loaf Instead of Rolls?

Absolutely! If making a loaf instead of buns, bake for 75 minutes. Do not use a silicon (soft) loaf pan — use a firm pam instead.

Can I make Keto Bread Ii I Have Food Allergies?

If you have any food allergies and cant eat nuts, eggs or flax meal, try some of these options:

Tips for the Perfect Keto Bread

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.
  • Leavening agents. 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. If using apple cider vinegar instead of cream of tartar, make sure to mix it with 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 made the buns flat and unappetising.
  • 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.
  • Use whipped egg whites to make these fluffier. 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), or 120 °C/ 250 °F (conventional) for 30-60 minutes. If needed, cut them in half and place in a toaster.
  • Do not leave the dough outside the oven for too long. Place in the oven as soon as you form the buns.
  • If the buns have a purple hue, 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.
  • 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.
  • Flavour options for herbs and spices: 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 BunsPin itFollow us 138.4k

Final Tips

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.

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 Homemade Mayo, Easy Hollandaise Sauce or Lemon Curd.

ShareFollow us 35.8k

Hands-on Overall

Serving size bun

Allergy information for Ultimate Keto Buns

✔  Gluten free
✔  Dairy free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free
✔  Beef free
Pescatarian
Vegetarian

Nutritional values (per serving, 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
  2. 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
  3. Mix all the dry ingredients.
    Ultimate Keto Buns
  4. Add the egg whites and eggs. Ultimate Keto Buns
  5. Process well using a mixer until the dough is thick.
    Ultimate Keto Buns
  6. Add boiling water. Ultimate Keto Buns
  7. Process until well combined. Ultimate Keto Buns
  8. 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
  9. 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
  10. 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
  11. Top with butter or cream cheese, burger meat or any topping you like. Enjoy!
    Ultimate Keto Buns
  12. 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

Ingredient nutritional breakdown (per serving, 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
Egg, whole, fresh, raw (free-range or organic eggs)
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 serving, bun
4.2 g10.1 g15.2 g208 kcal

Ultimate Keto BunsPin itFollow us 138.4k

  1. Blog
  2. Recipes
  3. Basics
  4. Ultimate Keto Buns
  1. Blog
  2. Recipes
  3. Sides
  4. Ultimate Keto Buns
  1. Blog
  2. Recipes
  3. Vegetarian
  4. Ultimate Keto Buns
  1. Blog
  2. Recipes
  3. Ultimate Keto Buns
  1. Blog
  2. Martina Slajerova
  3. Ultimate Keto Buns

Do you like this recipe? Share it with your friends! 

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.

Let us know what you think, rate this recipe!

Leave a comment

Note: Any links to products or affiliate links will not be approved.
Please note that we do not offer personalised advice. For any diet related questions, please join our Facebook community.

Comments (630)

How long will this last at room temperature?

I'd say 3 days but they are best fresh. I actually freeze any buns I don't eat on the same day or the day after. When I need more for the next day, I leave it on the kitchen counter to defrost or bake still frozen in the oven on low (100-130C until defrosted).

Hi there,
Just wondering whether you could weight out what 6 egg whites is in grams? As I am in a busy household, I feel bad using 6 eggs and discarding 6 egg yolks!

Sure! 6 large egg whites should be about 33 x 6 = 198 g (7 oz)
You could always use the yolks for making mayonnaise of lemon curd (some more tips are in the recipe post above).

This is the best bread  I've tried! Much much better than the ones from diet doctor that only use almond flour. The flavor and the texture are fantastic. What a keeper!

Thank you Helen, I'm glad you enjoyed!

Delicious, easy to make, healthy & MUCH better than any bread. We make small buns of 65 g for sandwich of cream cheese & matjes herring - yummy

Thank you Alan, I'm glad you enjoyed!

Agreed. Best non-wheat bun after many tries with other recipes.  I did follow all suggestions including weighing rather than measuring (and did grind psyllium husk in coffee grinder).  I also sifted all the dry ingredients before mixing.  Only wish I could share a picture since they were exactly as advertised.  While an awesome replacement the texture is still not the 'perfect' whole wheat facsimile. There is still a slight eggy elastic texture .  However, no complaints, at 4 vs 40 carbs there is no contest.

Thank you so much Joel, I'm glad you enjoyed! If you are on Instagram (www.instagram.com/martinaslajerova/) or in our Facebook group (www.facebook.com/groups/Ketodietplan), I'd love to see them!
PS: Let them dehydrate in the oven on low heat (100 C) to make them perfect - no moisture issues. Or cut in half and place in a toaster or under a broiler 😊

Hi, second time I have made these buns, and both times the inside is very moist and so it really turned me off.
Plus there is no way I needed 45 minutes in the oven 30 was really the maximum time..
They look perfect on the inside and out but I really can’t handle them being so moist..
I really wanted these to love these, but so far it’s not working.. 😢

You should probably follow the instructions then huh

Mine ended up ballooning up at the top, so all the bread is at the bottom, with a large dome crust on top. Any thoughts why this happened?

Typically this may happen if you make a loaf, not so common with buns. Check out this post and the troubleshooting part that addresses this issue: The Best Low-Carb & Paleo Bread - The Ultimate Guide

These turned out unbelievably perfect!!  I followed the recipe to a T and even ground up the store bought psyllium husk powder I had bought in my coffee grinder just to make sure it was a "powder" as called for.  I was paying $10 for 4 frozen, commercial keto buns and simply couldn't rightfully do that anymore.  These turned out better, more flavor, and wonderfully fluffy.  I'm so happy I could cry!!!

Thank you so much for your lovely feedback Chaz!

Just made these buns. I used measuring cups not a scale. I went a little light on the psyllium powder and cut the garlic and onion powder in half. I made 7 buns not 10 as I wanted a bigger bun. They turned out perfect!  Just ate half toasted with peanut butter for breakfast and I will say I feel satisfied. Very good!!

Thank you Dawn, glad you enjoyed!

I followed everything as instructed but on half batch, and the result were great. Since I started Keto I didn't have any good sandwich and I really missed it. Thanks for making it possible.

Thank you George, glad you enjoyed!

I made these.  They baked to s dark gray color.  Why did it not take on the color that you show?  What did I miss?

Hi Norma, that's usually down to one of these:
1) Psyllium husk powder. The ready make powders tend to be darker than whole husks which you can grind, and some may also make the buns very dense.
2) Flax meal. You may have used brown flax meal rather than golden flax meal.
I hope this helps!

This recipe was so easy to follow, and while I doubted it at first, leaving them in the oven for 50 minutes they turned out perfectly. I only made six large hamburger buns, but next time I’ll split it up to eight. These were perfect. Held together, toasted well and we’re great with my bacon and brie cheese burgers.

Thank you Karenlee, I'm glad you enjoyed! I make anything from 6 up to 12 buns using this dough and I found that the smaller buns are better for less moisture and they also bake faster.

Hi! I made these buns and they rose really well. However, I got hollow bubbles in some and they were all very moist inside. Tried drying in the stove, but they still feel pretty dense. Is it the psyllium maybe? I used already prepared powder. I find the ones I manipulated more didn’t have the bubbles, so maybe that has something to do with it, I’m mostly concerned about the moisture and density. I don’t have a kitchen scale

Hi Sabrina, I'd say most likely yes. I always get best results with powder I grind myself. The ready made powder is usually too dense. I hope the next batch comes out great!

This recipe is absolutely AMAZING! Easy to make, and super delicious (does not taste eggy)! I can't believe it's low carb! Thank you so much for sharing this recipe. It is not LOADED with psyllium husk like some other keto bread recipes (my body seems to be sensitive to high amounts of psyllium husk).
People who read the comments to see if a recipe is worth giving a try, it is ABSOLUTELY worth it 100 %! You won't regret! I had tried three other recipes before. Nothing like this! This will be the only keto bread I am going to make for the rest of my life
I made buns and small baguettes. I used the boiling water method and measured the ingredients with cups and spoons. I baked them in a conventional oven on 375 F. I increased the oven time to 60 minutes to get a harder crust and have the inside of the bread baked thoroughly. I think next time I will try eliminating onion powder and garlic powder and add the 2 tbsp of sweetener.
I have a question. Can I use this recipe to make flat bread?

Thank you so much for your feedback Helii!
I think for flatbread this is a better recipe: Low-Carb & Keto Naan Bread

Thank you for reviewing - you're right about people checking the comments to see if a recipe is worth the effort and ingredients,  I'm inspired to try it based on your review

I made these this evening with boiling water method. They are perfect for burgers, fluffy and slightly chewy. And unbelievably quick and easy to prepare..
Thank you!

They are indeed! Thanks for your feedback Helen

Oh my!  I've been celiac for 16 years and keto for 1.  These are the BEST buns I have ever made!  I used the boiling water method and measured the dry ingredients by weight.  They turned out perfectly - will definitely make these regularly.  My gluten-loving husband even agreed they were delicious.

Thank you Landys, I'm glad you enjoyed!

I tried about 4 different recipes before this one, but was looking for something more fluffy..
With this recipe, by the time I put 6 egg whites and 2 large (not jumbo) eggs in the dry ingredients, it became quite runny in consistency already, so when I added just 1 cup of boiling water it was just liquid, so I didn't add the second cup anymore. I am baking them as we speak, but I am quite skeptical about these 😞

Hi Mai, that doesn't sound right. I'm not sure what it is but there seems to be something missing. The ingredients I use are very absorbent and should not make it runny. Do you want to double check the dry ingredients and the amounts? Did you use a kitchen scale? Even if no this dough should not be runny.

Perfect!

Hey Martina!
I'm anxious to try your Keto bread recipe but I wanted to know what's the measurement on the egg whites. I get cartons of egg whites.
Thanks!!

Hi Tony, I seem to remember that a few people used carton egg whites and the buns were fine - you may want to check the comments below and search for "carton". If you need to substitute them then one large egg white should weigh about 17 grams. I hope this helps!

Hey Martina, Added this recipe to our "best low-carb bread recipes" list here: yay, and thanks! - Missy

Thank you so much, I appreciate that!

I attempted this recipe twice. Both times on the same night bc after putting the first batch in the oven, I realized I forgot the ACV. So I went ahead and made a second batch but it ended up not coming out any different. Both batches never did cook completely on the inside. I cut them in half and continued to bake. They became pretty dark in color but tasted ok. I’m wondering since I don’t mind using baking powder could I simplify this recipe using that? Do I still need ACV, psyllium husk, or baking soda?

Hi Taylor, you can use some of the alternatives listed above - you can replace the baking soda & cream of tartar (or ACV) with baking powder in the above suggested ratio.
If your bread is dark and seems uncooked, dense & moist, it's likely the psyllium powder (check some of the tips above). you could make psyllium-free bread too: Psyllium-Free Low-Carb Bread
I hope this helps!

just wondering what you mean by large eggs? i used 70gram eggs and its turned out too gummy/eggy.  everything else was measured and done according to this recipe.  So i think the problem is the eggs.  Can you let me know what size eggs you used?
thanks

Hi Sarah, that sounds like jumbo eggs. A large egg should weigh 50 grams (excluding shells). I hope this helps!

Love this recipe as missed bread/buns so much.
However, although buns tasted amazing they had a slight purple colour. I read up that I should of used 'blonde' psyllium husk powder? I will next time and they will be perfect!!

That is correct, that is the type of psyllium (see this recipe, the troubleshooting part for moor: The Best Low-Carb & Paleo Bread - The Ultimate Guide)! I don't know why but some types of psyllium fo that. I always use whole husks from Now Foods which I "powder" in a blender or a coffee grinder.

I used this Ulitmate Keto Buns recipe to try to make a loaf of bread.  When baking the bread rose so nice, and I was thrilled with the looks of it.  But soon after I let the bread cool, then I noticed it collapsing and when I went to cut it there was a huge hollow area at the top and very dense in the bottom part.  It tasted great, but I was disappointed how it turned out in the end.  Then I found your Low-Carb & Paleo Bread recipe and it says to use baking powder rather than baking soda.  So should the Ulitmate Keto Buns recipe use baking soda as listed, or should that have been baking powder as recommended in the bread recipe?  Hopefully the next time I try to make bread it turns out right.  I used the psyllium husks and ground them in a coffee grinder first as was recommended.  So not sure what I did wrong to make the bread fall inside once I took it out of the oven.  Please provide some pointers how to correct this problem.  Thank you.

Hi Darlene, technically this recipe does use baking powder too because it's the combination of baking soda and cream of tartar. I think it could be either over-mixing or possibly using a silicon loaf pan (you need a firm loaf pan). It does happen more often with loaf and less often with bread buns because they are smaller. Everything that you described sounds great otherwise. There are more tips for a loaf in the troubleshooting section here: The Best Low-Carb & Paleo Bread - The Ultimate Guide

Thank you for your response to my question.  I did use a metal loaf pan rather than the silicone loaf pans I have.  Perhaps I over mixed the dough.  I am going to try it again or try your Low-Carb & Paleo bread recipe first to see if it makes a difference.  Hope I get great results next time.  

I just made these roles using the exact ingredients and instructions and I love them!  I will make these again and again! I did add the sweetener which I think was perfect, and you are correct there is no eggy taste whatsoever.  Thank you very much for the recipe!

Thank you so much, I appreciate your feedback!

Load more comments, 578 remaining