As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links, view our disclosure policy for details.
Last updated on December 28th, 2019 at 04:08 am
These soft and fluffy low carb buns are made with psyllium husk powder and taste just like multigrain bread. Originally published in 2016, I’ve updated this recipe with better instructions and pictures.
The Best Psyllium Husk Bread I’ve Made So Far
Experimenting with psyllium husk has proved to be quite beneficial in my low carb recipes. Because of it, I’ve been able to make keto bagels, low carb tortillas , coconut flour tortillas, low carb pizza crust and even low carb chocolate cake!
Psyllium husk is a form of fiber made from the husks of the Plantago plant’s seeds and it’s most commonly known and used as a laxative. However, it’s become quite popular in low carb baking and cooking as it acts exactly the way gluten does, as glue.
If you’ve ever tried baking a low carb recipe, you’ll notice that baked goods don’t always hold together and can fall apart quite easily. By adding a bit of psyllium husk to these recipes, it helps the batter stick together where you can form any shape you want.
I made low carb buns with the batter from this recipe, but honestly, you could make any shape you want. I’ve once made long sandwich buns and made a crispy chicken sandwich that looked like it was from Burger King, and it was absolutely amazing. Have fun with it and create whatever shape you’re looking for!
I decided to add different seeds to the batter because multigrain bread was one of my favourite breads to eat in my gluten eating days. If you don’t like seeds, feel free to skip them. You can also add other types of seeds if you wanted.
You can eat the bun as is when it’s cold to make sandwiches, you can toast it and spread butter on it, or even make small grilled cheeses with it. It’s one of the softest, most chewy bread you will ever make and it does not taste like eggs whatsoever, like most other recipes.
It’s also a great side bread to have when eating some low carb soups like my cream of cauliflower soup or my low carb zuppa toscana soup.
Great Psyllium Husk Uses
The greatest thing about psyllium husk powder is that it can also be used to thicken sauces, gravy or soups. If you do add too much however, it does have a gelatinous feeling to it so you have to be careful with the amount you add in.
Psyllium used in cooked foods needs to be mixed with enough fluid so that the husk can absorb and bulk up, reducing the risk of constipation.
When baking with it, most recipes will call for eggs or egg whites and hot water. The hot water helps the psyllium activate and activates its ‘glue’ properties.
You’ll notice that in all of my recipes where I use psyllium husk powder, I add hot water and lots of eggs. I find that by adding both ingredients, it helps double the recipe in size and also makes everything stick together without falling apart.
You’ll definitely want to check out these low carb psyllium husk recipes where you can decide what kind of recipes you’d like to try with it.
How to Make Psyllium Husk Bread
When making psyllium husk bread, the process it pretty similar in every recipe. You’ll first want to mix the dry and wet ingredients separately and then mix everything together.
After having mixed the batter ingredients together, the next step is usually to add the boiling water to the batter. You’ll notice that the batter, which includes psyllium husk powder, will absorb the liquid really quickly and bulk up. This is exactly what we want.
If you let it sit a few minutes, you’ll give it enough time to absorb all of the liquid, which will then let you separate the dough and make balls with your hands.
By making this recipe, you should be able to make five low carb buns, but in the pictures below I had doubled the recipe so I was able to make about 11 buns.
The size you make the buns is entirely up to you, but I tried to separate the dough evenly and make keto buns equal in size.
Once the low carb buns are formed, pop them into the oven for a good 30 minutes and they are ready to eat! How simple was that?
Tips to make these Low Carb Buns
Whenever I bake, I always measure all of my ingredients with a scale to make sure that for anyone who makes it, they will have an accurate recipe. I do not like to use cups in baking because depending on where you are in the world, the cup size will be different.
Also, depending on the altitude where you live, the weight of your ingredients will also differ. Finally, depending on whether you stuff you cups or not, the weight of the ingredients will be completely different which will give you an entirely different recipe.
I’ve made this recipe available in grams and ounces so that everyone can make this low carb bread recipe accurately without any problems.
Make sure to read the following tips so that you can make the best psyllium husk bread out there without problem!
- You cannot substitute the psyllium husk powder. This recipe will not work without it.
- You can store these at room temperature or inside a ziplock bag in the fridge. You can also freeze them. I would just slice them in half before freezing so you can toast them easily once you want to eat them again.
- I have not tried vegan eggs for this recipe, so not sure if that works. But you absolutely need the eggs and boiling water in this recipe.
- Instead of the coconut oil, you can use light olive oil, lard, butter, ghee, beef tallow, shortening. Any type of fat will work.
- I used refined coconut oil because extra-virgin coconut oil gave them an intense coconut taste (which I hate).
- Instead of the apple cider vinegar, you can use regular vinegar, rice vinegar or lemon juice. I used apple cider vinegar because I found it made them more fluffy.
- If you don’t want to add all of the seeds, that’s fine. You can skip them easily without any problems.
- When you form the balls with your hands, the batter is very sticky. It helps to spray some olive oil on your hands to avoid the batter sticking to your hands.
Keto Low Carb Buns with Psyllium Husk
Ingredients
- 4 tbsp boiling water
Dry Ingredients
- 3/4 cup (100 g) blanched almond flour (about 3/4 cup tightly packed)
- 2 tbsp psyllium husk powder
- 1 tsp baking powder
- 1 tsp black sesame seeds
- 1 tsp white sesame seeds
- 2 tsp sunflower seeds
- 1 tsp black chia seeds
- 1/2 tsp Himalayan salt
- 1/2 tsp garlic powder
Wet Ingredients
- 1 egg
- 2 egg whites
- 1 tbsp apple cider vinegar (or lemon juice, white vinegar)
- 3 tbsp melted refined coconut oil (or butter, lard, shortening, ghee)
Instructions
- Preheat the oven to 180C/350F.
- In a bowl, mix the dry ingredients with a whisk. In a separate bowl, mix the wet ingredients. Pour the wet ingredients into the dry ingredients and mix with a silicone spatula.
- Slowly pour in the boiling water and continue mixing. The dough will be quite thick and expand as it absorbs the water.
- Separate the dough into 5 and form 5 balls with your hands (the batter is pretty sticky). You can spray some olive oil on your hands to make the dough not stick to you.
- Place the balls over parchment paper on a baking tray and bake for 30 minutes. Take out and let cool before serving or you'll burn your fingers! These come out piping hot!
WATCH THE RECIPE VIDEO (must disable adblocker)
Notes
- You cannot substitute the psyllium husk powder.
- Please don't leave out the boiling water. You need it to activate the psyllium.
- Make sure to use REFINED coconut oil and not the normal extra-virgin kind as you'll get a huge coconut taste.
- If you double the recipe, you may need to add 1-2 tbsp of hot water to the batter.
- All of our ovens are different, so if you find yours to be too moist, just add 5 more minutes in the oven, or cook them at 190C/375F instead for 30 minutes.
Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).
All text, pictures & videos are copyright protected © by Mira Richard-Fioramore for My PCOS Kitchen.
Shares are very much appreciated, just make sure to share a link and not a screenshot.
Copy/pasting full recipe text to websites and social media is prohibited. Excerpts, single photos, and links may be used, provided that full and clear credit is given to www.mypcoskitchen.com with appropriate link back to the original content.
Gina says
I was a bit nervous in making them but they turned out great!!! I love them! They were not as round as pictured but tasted yummy!!
Josephine says
These were tasty and easy. But mine were a bit flat. Can you post a photo of your dough after it’s been mixed? And what the dough balls look like before you bake them? I have made this recipe twice and think I’m following the instructions exactly, but the dough still seems like a drop biscuit. I did weigh the almond flour, but will try using more next time.
Mira says
Hi Josephine, thanks for making them! There’s actually a picture of both those steps in the blog post if you scroll up. The dough is pretty much like drop biscuits and firms up in the oven into a small round bread.
Diya says
I made a large batch of these for a party and they were a hit! I had tons of people who had various types of allergies and diets all able to eat this instead of regular buns/biscuits. I did double and triple the recipe, and found that I had to exponentially increase the amount of boiling water added for the husk. Taste is great, consistency is great. These are going to be a regular in my household! Any way to make a sweetened version? Could I add a little sweetener and leave out the garlic and various seeds maybe?
Erika V says
I used avocado oil as my fat of choice. Your recipe yields a most delightfully textured and flavored snack, bravo.
Jona says
How much boiling water should we put? Thanks
Mira says
Hi Jona, it’s the first ingredient. 4 tbsp
Maryanne Johanson says
Wow!!! These are amazing rolls!! I have to admit when I saw the sticky dough in my bowl, I didn’t believe these rolls would bake up like the beautiful photo! But never fear!
I doubled the recipe, and formed it into 10 balls on my parchment covered baking pan, as per directions. I use nitrate sterile surgical gloves from Costco around my house, so I used these on my hands, rather then greasing my fingers, and it made it super easy to form the balls. These baked in 30 minutes exactly, just as Mira states in the recipe!
I used Costco virgin coconut oil, and did not notice any coconut taste. I left out the garlic powder. Without it, the buns can be used as a breakfast bun as well, with jam, honey, or anything else.
Thank you Mira, for making a recipe that is healthy and works as written!
Asher Rankin says
If you used flaxseeds and chia you would not need to use eggs.
Daryl says
Not sure what I did wrong, but my dough was VERY moist — more like that of drop biscuits — and so I not surprisingly ended up with flat discs. This is the second time I’ve tried to make grain free, yeast free bread, with the same results. I’m allergic to gluten and yeast, and have a sensitivity to most grains, so I’d really love to figure this out. Perhaps I’ll try it again in a couple of years. Sigh.
Mira says
Hi Daryl, the dough should definitely not be moist. It’s practically impossible for it to be moist or liquidy when you add psyllium. What kind of psyllium did you use?
Anonymous says
I had the exact same issue. Mine turned into soup…i added three tablespoons of tapioca flour and spread it out thin on the baking tray to make flatbread. It tasted delicious, but there’s no way i could have made these into rolls. I used psyllium husks. I never found powder anywhere. That may be the reason. They still worked ot when i ate my burgers.
SJ says
The husks must be ground to power. Use a cheap coffee/ spice grinder.
SJ says
The husks must be ground to powder. Use a cheap coffee/ spice grinder.
Josito Javier says
Thanks a lot for the recipe. This is the first time we baked something that came out as expected. Tastes like the real thing. Cheers!
Donna says
Hello. Your recipe sounds incredible however I am allergic to nuts thus cannot use almond flour. Is there a substitution that might work for these rolls. I need bread!! Thanks for all you do!
Mira says
Hi Donna, I haven’t tried other flours, but I’m sure you could try coconut flour cut in 3 and add more liquid.
Becky says
You have done great things and worked really hard to make it all coherent and available to help so many of us!! TY & MORE blessings upon You and Yours Grrrl!!
Now my silly question. I don’t like to have left over parts of eggs… for a double batch can I just use 4 whole eggs?? what will happen if I do??
KUDOS!!!
Mira says
Hey Becky, I haven’t actually tried whole eggs, but I’d try 2-3 instead of 4 and see how the batter looks like.
Danna says
My husband and I love this! Amazing recipe, great tasting and not eggy at all! I had a friend try and she said I should make them to sell! They look good, they are filling, easy to make and yummy! Don’t forget Keto friendly, too! Thank you so much!
Becky says
Do you happen to know if these freeze ok? I’d like to make for thanksgiving but trying to make things in advance.
Mira says
Yep, they freeze fine. Just thaw and toast though.
Manya Ogle says
Best Keto bread ever. I used poppyseeds, caraway seeds, and sesame seeds + Kerry butter. Made them into 3 small hamburger buns and added 5 minutes to cooking time.
Alan Scott says
Can Almond meal be used instead of almond flour.
Mira says
Hi Alan, I’m not sure since I’ve never baked with almond meal.
Becky says
generally almond meal is almond flour… maybe a teeny bit more coarse, maybe not. If You feel it is too coarse just spin in food processor a bit or high speed blender. will fix it right up 😉
Lindy says
I had to tweak a few ingredients as I dont have them on hand. I omitted the cumin and salt. I used Trader Joe’s Everything Bagel Seasoning (has salt), olive oil for the fat, apple cider vinegar for the acid. P.s My psyllium tinted them purple! 🤣
L. Swank says
My buns were absolutely beautiful, outside. But the inside was like eating paste balls yuck. I made sure I boiled the water. This was my second attempt. What an I doing wrong. HELP
Dee says
I want to cry happy tears, these are amazing! You’re a genius. The crumb is identical to any non-Keto bread/bun and the flavor is outstanding. The only change I had to make was the seeds, didn’t have any so I subbed 3/4 tsp of everything but the bagel seasoning, next time I’ll use a full tsp (also didn’t add salt bc bagel seasoning is quite salty.) I can’t get over how delicious these are and your step by step instructions are perfection! Yes, I’m gushing but I am floored by these little masterpieces. My keto world has just opened up. Thank you so much for sharing, truly grateful as I sit here enjoying a buttered bun with my coffee.
Tanya says
This is definitely one of the tastier keto bread recipes I’ve come across as no eggy tasty whatsoever with these!
I substituted 3 tbs of coconut oil for 1 tbs and 2 of olive oil as didnt have refined oil and added a pinch of xanthum gum.
Lovely with cheese or warmed up and butter!
Kristina Troxell says
My rolls ended up a weird grey/brown color and were extremely dense and chewy. Not a pleasant texture. Not sure where I went wrong, I followed to a T, but left out the seeds since I didn’t have those items.
Susan Plumlee says
Thank you! I used a 7-seed blend for our rolls and they were a wonderful addition to our meal. It’s a keeper!
Jacqueline says
Great recipe: easy, quick, full of flavor…..best of all is the texture….like bread, toasts well. Thank you very much Mira. I look forward to trying more of your recipes.
Kim says
These were amazing! So soft and not grain-ey. Just perfect. Thank you! I will be making again and again
Lisa says
Fantastic recipe
They came out beautiful
Slightly springy and perfectly intact when I sliced it.
Absolutely pumped now about my low carb diet as this will allow me my beloved sandwiches to enjoy.
Thank you for all your work in developing this recipe.
LR
Karen says
Made as prescribed! Delicious! Soft and chewy! Will absolutely be making again!