Keto Buns
So many ways to keto/paleo bun! Check out our video on how to make these super easy grain-free, low-carb buns that are versatile options for breakfast, lunch and dinner. They freeze great and taste amazing toasted. If you’ve already tried this recipe we’d love to know your thoughts and how you keto bun!
Looking to cut the carbs but not the comforts of bread for breakfast, lunch, or dinner? Check out our link in bio for a super simple keto and paleo friendly bun how-to video and recipe. These grain-free buns are so versatile, simple to make, and definitely a staple in our household. There’s a few tools you’ll want to make this process so much easier.
1/3 cup disher scoop
Half Sheet Parchment Papers
I have been keto for over three years and looking back, this is definitely a recipe that has helped me through. These buns have been so versatile for a couple of reasons. First, they are very easy and quick to make. They are so amazing fresh out of the oven slathered with butter. Second, they freeze so well. I slice them first before freezing because I use them for so many open faced sandwiches. You can turn them into a pizza crust or a tuna melt sandwich. I have used them in recipes that call for bread crumbs too. Seriously, the sky is the limit with these buns.
If you have any favorite keto bun combinations we'd love to hear about your go-tos! And if trying this recipe for the first time let us what you think or if you have any questions. Happy baking!
If you are keto, paleo, gluten free, dairy free or just hungry these are for you! Besides my paleo tortillas these are my next staple item that I never want to run out of. They are so easy to make, and very nutritious. You can make them into hamburger buns or in the summer I like to make them into hotdog buns. My favorite way to eat them is toasted. Here are all the ways we use these keto buns:
> Peanut butter & jelly
> Hard boiled egg breakfast sandwiches
> Fried egg sandwiches
> Bacon & honey
> Open faced pizza burgers
> BBQ's
> Hot ham & cheese
> Pulled pork
> Italian beef
> Hamburgers
> Brats & hotdogs
> BLAT's
> Creamed chicken
Keto & Paleo Buns
Ingredients
- 2½ cups blanched almond flour
- 10 Tbsp ground psyllium husk powder
- 4 tsp baking powder
- 2 tsp Real Salt
- 4 tsp apple cider vinegar
- 2 cup boiling water
- 6 egg whites
- 2 tbsp sesame seeds
Instructions
- Preheat the oven to 350°F. Mix the blanched almond flour, psyllium husk powder, baking powder (use my recipe) and Real Salt in a large bowl of a stand mixer using the paddle attachment; mix well.
- Next, add the boiling water (it must be boiling to activate the "glue like" properties of the psyllium husk powder), vinegar and egg whites to the bowl. Beat just long enough that the dough comes together. If you don't mix the dough long enough the buns will become really flat. If you mix the dough too much the buns will become really puffy.
- I use a ⅓ cup disher scoop and form dough into buns. Place buns on a half sheet baking pan lined with parchment paper placing 3 across and 4 down. Then place a piece of parchment paper on top of the buns and then using another half sheet pan, flatten all the buns by pushing the top pan down on the buns. Remove the top parchment paper and then brush with the egg whites and sprinkle with sesame seeds. Place the parchment paper back on top and flatten the buns again using the other half sheet pan securing the sesame seeds to the buns.
- Bake on middle rack in oven for 60-75 minutes, depending on the size of your bread. They're done when you hear a hollow sound when tapping the bottom of the bun. I always bake for 1 hour to 1 hour and 10 minutes.
- These buns freeze well. I use them for so many things. I slice them and toast them in a toaster. I use half of a bun for a mini pizza crust. I use this bread in my meatballs. A key staple in a grain free lifestyle. Watch our YouTube video to see just how easy these grain free buns are to make!
Calories
194.9Fat (grams)
13.3Fiber (grams)
8.3Net carbs
2.62Sugar (grams)
1Protein (grams)
6.8