Last updated on June 15th, 2019 at 01:04 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 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
- 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).
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Deidra says
The buns are delicious! I’ve been so frustrated trying to make keto bread and finally found your recipe. I used a donut/bagel mold for slider-sized sandwiches. I almost skipped the seeds but figured Why Not?? They’re perfect. On a side note, I dislike the taste of psyllium husk and subbed ground chia seeds, which worked. Thanks!!
Denise says
I would love to make white bread, but mine turns purple. I have tried different psyllium husk powdesr and regrind it. Mine has NEVER turned out the color of yours–always looks either dark like whole wheat or purple. Does yours always turn out this color?
Mira says
The psyllium I use has never turned purple, so it really just depends on the batch that the companies make. Some turn purple/grey, some don’t. Don’t know why. It tastes the exact same, though.
Marianne says
Pleased with the results! Mine turned out a bit flatter, next time a bit less boiling water. I did let them sit before baking so water would be absorbed. Best low carb bun results to date.
Re says
This is a great recipe. I make this on a regular basis for my five year old grandson. I have tried several bread recipes and this is his favorite. Thank you! Thank you!
Shida says
Hi Dear Mira,
I have tried your recipe for the Psyllium buns that was fantastic. However, I should confess that the smell of onion did not go with my taste. Therefore, I substitute cinnamon powder with it and made buns with the smell of cinnamon filling my kitchen. The buns with cinnamon smell would be more palatable for breakfast with butter. Many thanks with your yummy buns.
Shida from Australia
Steph says
These were super tasty, but my dough was too wet and didn’t rise at all. I ended up with tasty little hockey pucks. But I definitely plan to try again! I suspect maybe my baking powder was old…
Cindy says
Thank you!!! This recipe is amazing and so easy!! Finally a keto bread that tastes delicious and has the right consistency. 🙂 Thank you so much for sharing this perfect recipe!
Stephi says
These came out great, so easy to make and delicious!! Thank you!!
Stephi says
I made these today, followed the recipe, excluded some of the seeds and they came out great!! So excited to try the tortilla recipe next!! Thanks for the informative directions and tips!
Leah says
LOVE this recipe the best out of all I have tried!
Leah says
Can the dough be formed into balls the day before, placed on baking sheet, then refrigerated until the next day to pop in oven just before meal is served?
Ann says
I have made these buns twice now. The first time they came out better because I only mixed the dough very lightly with a beater after adding the boiling water. I add a few tbsp more water, no garlic salt and no sunflower seeds so it makes 6 buns. This time I mixed it in more slowly and with a spatula so it took longer and they came out a little gummy. All in all I love this recipe!
Shida says
Thanks Mira. It looks an amazing recipe for a yummy bread. I have just known about Psyllium Husk did not know that it could be an amazing ingredient for a yummy bread. I have been on Gluten-free, dairy free & low carb for almost one year and have been looking for a substitute for my breakfast bread. I will definitely bake it. Looking forward for more recipe from you.
Silvana says
Thank you for this recipe! Tried it for the first time today and I am very happy with the result – the buns look exactly as in your photos and taste amazing! I doubled the portion too, so will enjoy them for a couple of days and share with friends! Thanks again!
Maureen says
thank you so much for posting this recipe 🙂
Jonathan Lefor says
I made these and they turned out delicious. I followed the recipe exactly, but mine came out a bluish/purple. I am trying to figure out why. Any ideas?
Keodii says
Probably the brand of psyllium husk Powder you used. I suggest you use the now brand. That’s the brand recommended by most low carb blogs.
Karen says
Love this recipe. Thank you so much.
I ate two straight out of the oven smothered in butter and cream cheese. I was full for hours after haha. Note to self, these are more filling than they look!
I had one for breakfast filled with bacon and egg. Delicious! I may leave it the garlic next time though as although I do like garlic, I’m not so fond of it for breakfast.
Stacey says
My dough also turned out very “wet” which resulted in very flat buns. I think next time I’ll add an extra TBS of psyllium and only 3 TBS of water. They were absolutely delicious though, even flat! Hoping some small tweaks to the recipe create a better result for me. 🙂
Linda Tenz says
Absolutely perfect! My husband and I loved them! I made them again for a gluten-free friend. These were the Best roll I’ve had in years. Thank you!
Jean Spedden says
Thanks for this great recipe! It’s made our lives much more pleasant😀
Juli says
Love these buns! Next time I want to double or triple the recipe. Can you please confirm water amount? Double would be 8 Tbsp plus 1 to 2 more? Triple would be 12 T plus 2-4 more?
Keri says
Thank you for this, so much.
I use the extra egg yolks to make mayo while waiting for the bread to bake.
Pat says
I have whole psyllium husks on hand. Can I grind them in a coffee grinder to make the psyllium powder?
Mira says
Yes, that should work.
Susan says
Mine were small. Next time I would make 4 perhaps and flatten them a bit. Texture was very dense and for some reason they were grey in color. Anyone know why they would be greyish in color!?
Mira says
The colour just depends on the psyllium you use. Some brands turn purple, some grey. Still tastes the same.
Raena says
Found and tried this on a whim and I’m so glad I did! Thanks for this recipe! A couple of notes: i find it’ works better using room temperature eggs when baking with melted coconut oil, and I beat the eggs well with a whisk to help fluff them. I cut the amount of salt and garlic powders both in half. For me, it turned out to be the perfect saltiness and garlic flavor. I ran out of almond flour, so I subbed 1 Tbsp coconut flour for the last 2 Tbsp almond flour—no problems and it worked like I expected. I used a equal mix of hemp, sesame, sunflower and chia seeds. Made 4 buns, cooked them long (8 extra minutes) to gold-up the crust. Perhaps importantly (not sure) I let the batter rest 15 minutes before scooping and shaping the buns (simply because I had something else in the oven and had to wait). My feeling is that that time was beneficial in helping the batter absorb moisture and be more shape-able. Thanks again!! I’m definitely making a bunch more to freeze!
Suzanne says
Hi did you freeze and how were they after?
Anne says
Have you tried using aquafabor instead of eggs to make it vegan?
Mira says
Hi Anne, sorry I’m not vegan so I’m not familiar with vegan substitutes.
Robyn says
I make a vegan gf flatbread w psyllium no egg needed. The psyllium husk is a very strong binder all alone. I just pour rice flour in a bowl, then a tsp of psyllium husk, pinch baking soda, herbs spices, warm water and it kneads into a very elastic dough.
Sarah says
Tried this today and its the yummiest keto bread I’ve tried so far! finger lickin’ good!
Neda says
Hi. Is it possible to make these in the microwave?
Alvin-Michael Linton says
Followed to the letter made burger buns with it, this will be my go too from now on AMAZING!!!! Thank you.
Stephanie Clabough says
This is the best keto bread I have tasted! I made the recipe exactly as you directed and it turned out perfect. Thank you!
Victoria says
These worked great the very first time. I added extra sunflower seeds for extra crunch. Thanks so much for this recipe, we have been on a keto diet for a few months now due to brain cancer and really missed bread!!!!
Glenda says
I tried this recipe and mine came out very watery and sticky. They were rather flat but the flavor was good. I went back and re-read the recipe. In the ingredient list is says 4 tbsp water. I added 3 then stopped because it looked too watery. Further down it says you would need 1-2 tbsp if you double the recipe. I am confused about the amount of water. I assume I added too much.
cindy says
mine turned out pretty watery but i added more almond flour until it got thick & these are amazing!!!! I made the recipe into 3 oval shaped Hot dog buns for turkey dogs camping. My daughter has requested, no demanded that she expects these at thanksgiving and easter and christmas when she comes for dinner from now on they are so good! 🙂
Deb says
How much boiling water do you add to buns?
Mira says
It’s the first ingredient. 4 tbsp.
Sarah says
I’ve just made these and 20 in the oven I have forgotten to add the boiling water and I’ve made double the quantity !!!!
beacher says
These were good! Much better than mug bread! Felt more like I was eating a whole grain bun. I found the garlic powder a bit overpowering, but that is personal preference, would use less next time and oh yes, there will be an next time. They were on the small side, so not something I could use for a burger. Since I am new to this, could I double the recipe and make 5 bigger buns? What would be the cooking time adjustment?
Jennie Mills says
I don’t know what happened. I followed your recipe. And they look like giant cookies. No fluff at all.
Linda says
I forgot to give my star rating in my post. Definitely a 5!
Linda says
Hi, I made these buns and they turned out great! I was wondering if the recipe could be baked in a loaf pan and if so for how long, and would I need to make any changes?
Shiloh says
Hi! Would it be possible to replace the almond flour with coconut flour instead ? Thanks
Mira says
You would need to change the entire recipe’s liquid and dry ratio.
Angeline says
Honestly, the BEST REAL HEALTHY tasting bread in the world ever!!! Thank you for this amazing and life-saving recipe. ❤️❤️❤️💋💋💋🌈🌈🌈
Cyndi Culbert says
My dough came out very watery and I had to spoon it out! What did I do wrong?
Mira says
Did you forget to add the psyllium? This dough should be anything but watery.
Cyndi Culbert says
No, I tried again today and it was exactly the same. They taste great, and they are perfect hamburger buns! They are just scoopable!
I didn’t have any chia, is that was thickens?
Mira says
Hmm, no all of the seeds are completely optional so that wouldn’t affect the dough.
Lex says
Did you boil the water and add it last?
Bev says
Oh my goodness!! Just made these, without the seeds and I used ghee, and wow!!! This is so much “like the real thing” that I think I may be able to get the hubby to go full keto! I’ve been searching & searching for a good keto “bread” for his lunch sandwiches at work, and this does it! They’re delicious! (I agree with the comment about less salt because that was the only “negative” comment he made about them, being too salty, and he likes his salt). I made 6 little ones to try them out, and the next time I’ll make 4 use as sandwich buns. So easy to make too (no whipping egg whites)! THANK YOU!!!
Jessica says
I couldn’t be happier with these buns! I make four, instead of five, because I use them as hamburger buns. As dinner rolls, the size is perfect. Sometimes I add seeds, sometimes I make them plain…you can’t go wrong with this recipe. The texture is amazing. Best low-carb bread I’ve had, hands down.
RB says
This recipe is very good- thank you for sharing!
Any recommendations for adjusting for a lox oxalate diet? What would be a good substitution for almond flour and/or seeds? We have a family member who is prone to kidney stones.
Thank you for sharing your recipe!
Sarvie says
Absolutely delicious! Probably the best “bread roll” recipe that I’ve come across so far!! This is definitely my go to from now on! Thank you so much!
Laura says
I make these all the time but I use pecan flour instead of almonds as it makes it even fluffier.
Have you tried to use the same mix to make a focaccia?
Allison says
Wow… These tasted VERY close to real bread! Thanks for an awesome recipe. I will be making this again. We normally have keto seedy crackers for lunch with various toppings, but these will be great for the weekend when we have more time to spend in the kitchen. Also I must say thank you for mentioning xanthan gum can be used as a thickener (it was in one of your other recipes… Can’t remember which!) I’ve just made the first ever keto chicken gravy that actually looks and tastes like gravy and coats the back of a spoon… I can’t tell you how much I’ve missed gravy! Lol only needed a couple of pinches and voila – perfect. So, so glad I found your site – keep up the good work! All the best from England 🙂
Silvana Napolitano says
Just found out this recipe, and is surprisingly good! The only thin is that I would add less salt. Himalayan salt usually is saltier when baking or cooking. So I’ll will use 1/2 of the suggested use. Other than that, is really good!
Maman Turner says
Oh yummy!!