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A couple of weeks ago, I asked my readers which bread recipe they’d like to see next, and it was a close call. The Ultimate Keto Buns ended up as one of the top requests — and no surprise, they’ve been one of the most popular recipes in the KetoDiet App for years.
These buns are soft, fluffy, and easy to make, whether you’re using them for burgers, sandwiches, or just warm with butter. They’ve become a staple in my kitchen, and I know many of you already love them as much as I do.
PS: If you’re looking for even more bread recipes, you can find plenty in my cookbooks. From fluffy grain-free loaves to low-carb sourdough, there’s a bread for every occasion.
Why You'll Love These Keto Buns
- Soft & fluffy texture – No dense, heavy bread here. These buns are light, airy, and perfect for burgers or sandwiches.
- Easy to make – Simple steps that give great results.
- Low-carb & gluten-free – All the comfort of bread without the carbs or gluten.
- No eggy taste – Thanks to a clever mix of whole eggs, egg whites, and low-carb flours, they taste like real bread.
- Versatile – Bake as individual rolls or make a whole loaf with just one adjustment.
Ingredients and Swaps
Here's what you need to make the perfect keto buns:
- Almond flour – The base of the dough. For a nut-free version, try my Nut-Free Keto Buns.
- Coconut flour – Balances the almond flour. If you prefer, replace 1/2 cup coconut flour with 1 cup almond flour.
- Psyllium husk powder – Essential for binding and fluffy texture. Always grind whole husks yourself; store-bought powders can be too dense and make the buns heavy or purple. Can't have psyllium? Here's a psyllium-free version of these keto buns. Note: When baking with psyllium, drink enough water throughout the day to prevent constipation!
- Flax meal – Adds structure and fiber. See my flax-free keto bread for if you avoid this ingredient.
- Eggs + egg whites – Help the buns rise without tasting eggy. Too many yolks will make them dense.
- Cream of tartar & baking soda – Act as leavening agents. If you don’t have cream of tartar, use apple cider vinegar instead (add it to the wet ingredients).
- Garlic & onion powder – Flavor boosters; you can use one or both, or substitute with fresh garlic. Fresh garlic works too (about 2 cloves per batch). Feel free to swap these for other options or skip altogether. You can use herbs like rosemary or spices such as cumin for variety.
- Seeds for topping – Sesame, sunflower, flax, poppy, or caraway all work.
- Optional sweetener – A little low-carb sweetener such as Erythritol, Allulose or Swerve adds that subtle sweetness of classic burger buns, but you can skip it.
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How to Make Keto Buns That Taste Just Like Bread
These keto buns can be prepared in two ways, and both will give you fluffy, bread-like rolls. The first method, adapted from Maria Emmerich’s blog Keto Adapted, uses boiling water: simply mix all of the dry ingredients together, then add the eggs, egg whites, and boiling water as shown in the step-by-step instructions below.
The second method uses lukewarm water and a slightly different order of mixing. Start by combining all of the dry ingredients except for the psyllium husk powder. In a separate bowl, whisk the eggs, egg whites, and lukewarm water with the psyllium until it thickens. Finally, add the wet mixture to the remaining dry ingredients and process until a dough forms.
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Tips for Best Keto Buns
- Weigh everything. Use a kitchen scale for flours, flax, and psyllium. Cup measures vary too much and can ruin the texture.
- Grind psyllium husks. Always use a blender or coffee grinder to make a fine powder. Store-bought powders are often too dense, leading to flat, heavy, or even purple buns.
- Leavening agents. For every 2 tsp of gluten-free baking powder you need 1/2 tsp baking soda + 1 tsp cream of tartar. In this recipe (10 buns) that amount is doubled. If you don’t have cream of tartar, use apple cider vinegar instead — just mix it into the wet ingredients.
- Egg adjustments. If your buns don’t rise, try using only egg whites and leave out the yolks. Too many yolks weigh the dough down. For a fluffier result, whip the whites with cream of tartar until soft peaks form, then gently fold them in.
- Hollow bubbles inside? That usually means the psyllium wasn’t ground finely enough. Always check texture before mixing.
- If buns are too moist, don’t cut the water (psyllium needs it). Instead, dry them out in a low oven (100 °C/210 °F fan, 120 °C/250 °F conventional) for 30–60 minutes. Slice and toast if needed.
- Work quickly. Shape the dough and bake straight away — don’t let it sit out.
- Purple hue? Some psyllium powders do this. It’s harmless and only cosmetic. Freshly ground whole husks usually bake up light brown.
- Meal prep shortcut. Mix all the dry ingredients ahead, label the bag or jar with serving size, and just add the wet ingredients when ready to bake.
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Keto Bread FAQ
Does this bread taste eggy?
No. Even though the recipe uses a lot of eggs, the mix of whole eggs, egg whites, and low-carb flours prevents that strong egg flavor. There’s also no coconut taste.
Can I make a loaf instead of rolls?
Yes. Bake for 75 minutes in a firm loaf pan (not silicone).
Can I make this if I have food allergies?
Yes. Try my Nut-Free Keto Buns, Psyllium-Free Buns, or Flax-Free Keto Bread. For a coconut-free version of this recipe, swap the 1/2 cup coconut flour for 1 cup almond flour.
Why do I need egg whites instead of whole eggs?
Too many yolks make the buns dense. Egg whites help them rise and stay fluffy.
Why do the buns sometimes look purple inside?
That’s from certain psyllium husk powders. It’s only cosmetic — the bread is safe to eat. Grinding whole husks yourself usually prevents this.
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.
Where can I use all the leftover egg yolks?
Don't waste the egg yolks, use them in other recipes like Homemade Mayo, Easy Hollandaise Sauce or Lemon Curd.
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Similar Recipes You Will Love
If you have any food allergies and can't eat nuts, eggs or flax meal, try some of these options:
How To Use Keto Buns
These buns are soft, fluffy, and versatile, making them perfect for more than just burgers. Use them anywhere you’d normally enjoy bread — for quick lunches, hearty dinners, or even meal prep. Here are some of my favorite ways to use them:
Hands-on Overall
Serving size bun
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
- 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).
Note: Do not use whole husks. If using them, grind in a blender/coffee grinder until powdery. Always weigh after grinding — brands vary by cup measure.
- Mix all dry ingredients together.
- Add 6 egg whites and 2 whole eggs.
- Beat with a mixer until thick dough forms.
- Pour in 480 ml (2 cups) boiling water.
- Mix again until fully combined.
- Spoon into 10 buns, about 110 g/3.9 oz each, onto a lined tray. Leave space between, or use small tart trays.
- Top with sesame seeds (or sunflower, flax, poppy, or caraway) and press lightly into dough. Bake 45–50 minutes.
- Cool on the tray, then transfer to a rack to cool completely.
- Serve plain, with butter or cream cheese, or filled like burger 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!
Ingredients
Instructions
- 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).
Note: Do not use whole husks. If using them, grind in a blender/coffee grinder until powdery. Always weigh after grinding — brands vary by cup measure.
- Mix all dry ingredients together.
- Add 6 egg whites and 2 whole eggs.
- Beat with a mixer until thick dough forms.
- Pour in 480 ml (2 cups) boiling water.
- Mix again until fully combined.
- Spoon into 10 buns, about 110 g/3.9 oz each, onto a lined tray. Leave space between, or use small tart trays.
- Top with sesame seeds (or sunflower, flax, poppy, or caraway) and press lightly into dough. Bake 45–50 minutes.
- Cool on the tray, then transfer to a rack to cool completely.
- Serve plain, with butter or cream cheese, or filled like burger 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!
Nutrition (per bun)
Calories208kcal
Net Carbs4.2g
Carbohydrates12.4g
Protein10.1g
Fat15.2g
Saturated Fat2.3g
Fiber8.1g
Sugar1.5g
Sodium397mg
Magnesium95mg
Potassium389mg
Detailed nutritional breakdown (per bun)
| Total per bun |
| 4.2 g | 10.1 g | 15.2 g | 208 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 1.3 g | 3.2 g | 7.9 g | 89 kcal |
| Psyllium husks |
| 0.4 g | 0.1 g | 0 g | 2 kcal |
| Coconut flour, organic |
| 0.6 g | 1 g | 0.9 g | 22 kcal |
| Flaxmeal (flax meal), ground flaxseed |
| 0.1 g | 1.4 g | 3.2 g | 40 kcal |
| Garlic powder, spices |
| 0.4 g | 0.1 g | 0 g | 2 kcal |
| Onion powder, spices |
| 0.3 g | 0 g | 0 g | 2 kcal |
| Cream of tartar, raising agent |
| 0.4 g | 0 g | 0 g | 2 kcal |
| Baking soda, raising agent (bicarbonate of soda) |
| 0 g | 0 g | 0 g | 0 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Sesame seeds |
| 0.5 g | 0.8 g | 2.2 g | 26 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 1.3 g | 1 g | 14 kcal |
| Egg white, fresh |
| 0.1 g | 2.2 g | 0 g | 10 kcal |
| Water, still |
| 0 g | 0 g | 0 g | 0 kcal |
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