Ultimate Keto Buns

4.6 stars, average of 178 ratings

Ultimate Keto BunsPin recipeFollow us 64.3k

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-onOverall

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:

Instructions

  1. Preheat the oven to 175 °C/ 350 °F. 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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By 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 (483)

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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I am blown away by how good these are and how easy to make! I did weigh all of the ingredients but had no issues at all, just delicious, soft, light bread buns. Bacon butties are definitely now on my diet menu! Going to try the loaf so I can have my all time favourite breakfast: avocado, bacon and poached egg on a slice of toast with a couple of cherry tomatoes - can't wait!
Thank you so much for this recipe, this one alone will transform my diet process and impact my potential for success. I'm looking forward with eagerness to trying other recipes now. The first will be the ice cream recipe to use up the egg yolks - and give myself yet another treat.

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Thank you so much for your kind words, I'm glad you like them!

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So what does the one bun count in the sloppy Joe recipe? Or do you cut the bone in half? Or do you use two sides of the bun? It’s unclear in the Bombay burger recipe

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Hi Meg, yes, to make sloppy joes, you just need to cut it in half. So one sloppy joe is made with one bun. I hope this helps!

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Oh my, how I love this buns. This is my first time attempting to make keto bread of any sort and it came out perfect. Followed the recipe exactly, no extras, no modification to it of any kind and I did the boiling water method! Love it! Thank you so much Martina, keto will be so much easier for me now

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Thank you for your lovely feedback!

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These are amazing! Do you have any suggestions for baking at high altitude?

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The general advice is:
- Increase the temperature by 15 to 25 F
- Decrease by 5-8 minutes per 30 minutes of baking time
There are even more tips but those apply to wheat flour/using sugar etc so I'm not sure how they would apply in this recipe. I hope this helps!

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Yummmm!! This was my first attempt at Keto bread. My hubby & 7-year old child are not doing Keto with me, but are open to trying the food. They both liked this! Yay! I REALLY like this... in fact, I crave it!! I like the idea of pre-measuring/ mixing batches of the dry ingredients so I can whip up a new batch quickly!

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Thank you, I'm glad you enjoyed!

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Do you know if a vegan egg replacement like Vegg or any other will work in this recipe?

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I haven't tried that but perhaps someone else did and can comment?

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I am new to Keto cooking, and have sought it out as recommended by my infertility clinic.
I was wondering, Can I pre-measure all of the dry ingredients and combine them into quick use portions to have on hand and save time when I need these? Kind of like a store bought cake mix. Then I can just add the egg and boiling water?
If so, is it ok in the pantry, or do I keep the dry ingredients in the freezer or refrigerator?
My sister is also going Keto, and I’d love to make some batches up for her that she can just quickly make up when needed.

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Absolutely! I keep the dry mix in the freezer (up to 6 months). It's best to do that as flax meal and almond flour may go rancid if left at room temperature for too long. Fridge is another option (up to about one month). I would make a mix for a batch of 10 and then just add the liquid ingredients before baking. Once baked, I keep 2-4 buns at room temperature for immediate use (1-2 days) and freeze the remaining buns.

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^^^Agree...I wouldn't keep the whole batch at room temp. Maybe 1-2 in fridge, the rest in freezer.  My first batch went fairly fast, but the last bun had been at room temp a few days & weather got warm...it went rancid.  Also, my buns were still a tad moist in the center, but was great after cutting in half and roasting in my toaster oven.  
I just made my 2nd batch yesterday and took the extra time to dry them out more after baking. (Cut the n half, toasted lightly, let it cool.) Keeping in fridge/freezer this time! Oh- my neighbor said she wants to start Keto, so I brought over 2 fresh Keto buns ... they were delighted with these!!! 👍👍👍

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Absolutely the best keto bread recipe. I did use your suggestion to whip the egg whites and the buns were amazing. My family was surprised saying they tasted so much like the bread they had been missing!! I'm going to use this recipe to make a loaf of bread next. Thanks for all you're doing to provide us with such great recipes.

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Thank you so much Mary Jo, I appreciate your lovely feedback!

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I have just made your Sourdough Keto Buns (from the book),though I have not yet tasted them.  The ingredients and methods here seem rather different.  Is that because you have made improvements, or doesn't it really matter?  In the book, you say, "This is the absolute beat bread recipe I've ever come across."
And what can I do with six egg yolks, apart from the one recipe you mention in the book?

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Hi Valerie, they are similar but not the same. My aim was to replicate the "sourdough" taste which can be achieved by using vinegar, buttermilk (like I did in the sourdough keto buns from my Keto Slow Cooker & One-Pot Meals cookbook - my personal favourite recipe) and you can even use probiotics (different recipe from the KetoDiet app and my first cookbook).

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Do you think I could use coconut flour instead of almond flour?  I am allergic to almonds and many recipes use it

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Hi Lor, I made this bread that is nut-free: Nut-Free Keto Buns
And one of the recipes here: Low-Carb & Paleo Bread - The Ultimate Guide
You could use coconut flour in this recipe but will need to use more eggs and water (coconut flour is more absorbent). I haven't tried it but the general rule is that for every 1 cup of almond flour you can use 1/3 cup coconut flour (plus 1-2 more eggs, plus water if too thick).

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Any chance eggs could be substituted? I'm allergic to eggs and beginning Keto.

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I'm afraid not in this recipe but here's something you might like (avoid the egg wash): Ultimate Keto Breadsticks

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I love these except for the feeling of sand between my teeth.I find they are gritty.Is there anyway to get rid of that?

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Hi Lori, that doesn't sound familiar at all. They shouldn't feel gritty - can you tell which ingredient might have caused that?

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Hi! Love the recipe but I have a stupid question. Is it 8 eggs total or 6 eggs, two with yolks. I'm assuming it's 6 egg whites + 2 whole eggs but just wanted to make sure. Thanks!

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Hi Greg, not at all! It is 8 eggs total (2 whole + 6 whites only, reserving the yolks for another recipe).

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I have been eating keto for 1 week now and have lost 5 lbs.  I know most is water loss but I'm not hungry at night when that is the worse time for me.  Thank you for your recipes.

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Hi, thank you for the recipie.  I tried it out and I must have done something wrong, my buns didn't rise very well. They still turned out okay, but not the fluffy buns you have in your pictures.  Ah well, I'll try it again and see if I can get better results!

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Hi Jason, this might help (some extra troubleshooting tips): Low-Carb & Paleo Bread - The Ultimate Guide

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Did you try whipping the egg whites with an electric mixer until it formed soft peaks?  My first time, I didn’t whip the egg whites that long (still good though!) I spent a LOT more time getting the egg whites to the soft peaks on my 2nd batch & I thought it made a difference.  (Gently folded the beaten whole eggs into the whites afterwards.  Used the dough attachment on my mixer to mix wet & dry ingredients.). Oh - I did boiling water method with both batches.  Maybe I‘ll try lukewarm method next time, just to see if any difference. But I was pleased with my first 2 batches.

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Just made this wonderful recipe- so good!
I used my food processor to mix, and the dough came out light and airy- buns puffed up beautifully, with a gorgeous texture.
One question- you mention Erythritol being used in the recipe, but I don't see where it was listed. I did add a tablespoon for flavor.
Thanks for such great recipes Martina!

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Thank you Niketa! I must have forgotten to mention - You can mix it with the dry ingredients before adding the eggs and water.

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