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These soft and fluffy keto buns are made with psyllium husk powder and almond flour and taste just like multigrain bread. I offer 8 different flavor variations you can easily make all while using the same base recipe. This has to be the best low-carb buns recipe with almond flour!
Originally published in 2016, I've updated this recipe with better instructions and pictures.
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, keto tiramisu and even low carb chocolate cake!
Table of Contents
What is Psyllium Husk?
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.
Types of Psyllium
- Whole Husks
- These are husks that haven't been ground into a fine powder.
- Psyllium Husk Powder
- Whole husks ground into a very fine powder.
- Homemade Psyllium Husk Powder
- This is just whole husks that have been crushed into a powder using a strong blender.
Great Psyllium Husk Uses
The greatest thing about psyllium husk powder is that it can also be used to thicken sauces, gravy-like my keto 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.
Ingredients🥘
These low carb rolls are honestly so EASY to make as you only need to mix and bake. However, you do need to pay attention to the ingredients and make sure to follow the steps exactly to ensure the perfect buns! Also, use a scale!! A scale gives the most accurate results and will give you perfect dinner rolls every time!
These buns are gluten free and dairy free so are very accommodating to various diets. You can use them for sandwiches, for toasts, for pulled pork, for burgers or even sloppy joes.
Almond Flour: You'll want to use fine blanched almond flour for this recipe. If you can't eat nuts, simply use sunflower seed flour, it's a 1-1 replacement.
Psyllium Husk Powder: This is absolutely necessary. These are psyllium buns and the buns will not work without the psyllium. For this recipe we're using the powdered psyllium for best results. I've tried making it with whole husks and the bread is easier to handle with the powder kind and turns out prettier.
If you only have whole husks, make sure to grind it in a blender before using for a good 30 seconds on high power. If you don't want to grind them, you'll need to use about 3-4 tablespoons of whole husks to achieve the same consistency instead of the 2 tablespoons of powdered psyllium.
Eggs: We'll be using whole eggs for this recipe to keep things simple. I recommend using room temperature eggs because the coconut oil tends to solidify when touched by cold eggs.
Boiling Water: Not warm, not cold, we need boiling water for this recipe. The water helps the psyllium activate.
Refined Coconut Oil: Use refined and not extra-virgin coconut oil if you don't want a coconut taste in your buns.
How to Make Low Carb Buns🍞
To make these ultimate buns, you'll first want to mix the dry ingredients together and then add the wet ingredients on top including the hot water.
Mix together and the batter should start to thicken up. It'll be a little bit watery the first few seconds, but you'll see that the more time passes by the thicker the dough gets.
Let it sit for about 1 minute and then it's ready to roll. The dough should be very easy to grab and should stick together. Oil your hands before making a roll as it helps the dough not stick to your hands.
Pro Tip💭 : Oil your hands before touching the dough. This will prevent the dough from sticking to your hands.
I personally measure the dough and separate into 5 equal portions. In this case my dough measured about 350 grams so each bun weight 70g.
By making this recipe, you should be able to make five low carb buns. Feel free to make more or less. For hamburger buns, I usually separate the dough into 4.
Once the low carb buns are formed, pop them into the oven for a good 25 minutes and they are ready to eat! How simple was that?
Flavor Variations📖
My favorite part about this recipe is that it's super easy to customize into different flavored breads. The base recipe is the same for all breads, but each version have a unique flavor to them.
Base Recipe: 1 cup (120g) almond flour, 1 tsp baking powder, 2 tbsp psyllium husk powder, 2 eggs, 1 tbsp apple cider vinegar, 3 tbsp refined coconut oil and 3 tbsp boiling water.
- Multi-Seed
- Add 1 tsp white sesame seeds, 1 tsp black sesame seeds, 1 tsp chia seeds, 2 tsp sunflower seeds, 2 tsp pumpkin seeds, ½ tsp salt and ½ tsp garlic powder.
- Cheddar Rosemary
- Add ½ cup (60g) cheddar, 1 tsp rosemary, ½ tsp salt, 1 tsp roasted garlic and onion.
- Plain
- Add ½ tsp roasted garlic and onion and ½ tsp salt. Dip each low carb roll into sesame seeds. These could also be used as keto hamburger buns. Just use 2 tbsp of water for this recipe.
- Cinnamon Roll
- Add 2 tbsp keto sweetener, ½ tsp cinnamon and ¼ tsp stevia powder. Stuff each bun with 1 tbsp of cream cheese.
- Maple Walnut
- Add 2 tbsp (20g) chopped walnuts, ¼ tsp cinnamon, ¼ tsp stevia powder and 1 tsp maple flavoring.
- Everything but the Bagel
- Add 1 tbsp of everything but the bagel seasoning and stuff each bun with 2 tbsp cream cheese. Dip in everything bagel seasoning.
- Olive
- Add 15 chopped olives, 1 tsp rosemary, ½ tsp salt, 1 tsp roasted garlic and onion. Use olive oil instead of coconut oil.
- Azuki Beans
- Make this bread Japanese by stuffing each bread with 2 tablespoons of ketofied Japanese sweetened red beans. Add 2 tbsp erythritol and ¼ tsp of stevia powder to the batter.
I've also made hamburger buns 🍔 before with this recipe 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 and flavor you're craving.
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.
Troubleshooting Tips
My buns turned purple.
Some brands of psyllium husk turn purple, whether you buy whole husks or powdered husks. There's nothing you can do about the purple color, but the taste and texture is absolutely the same so don't worry about it!
I recommend using NOW psyllium husk powder as that's what I've always had success using.
My buns didn't rise.
Make sure you're using fresh baking powder, that you didn't forget it, and that you didn't let your dough sit out too long.
My batter is too wet.
Did you use 120g of almond flour exactly or did you just scoop a cup out? Make sure to use a kitchen scale to make sure the flour amount is exactly the amount needed. Also let the batter sit for 1 minute, the psyllium will work its magic and thicken everything up. Also make sure to use the powder and not the whole husks as they work a bit differently.
My buns are hard as rock.
Did you add the psyllium? You cannot substitute the psyllium husk powder. This recipe will not work without it.
The dough is too sticky to work with.
Spray both of your hands with some oil, it will help keep the dough from sticking to your hands.
Frequently Asked Questions
They will keep in the fridge for 4-5 days and up to 3 months in the freezer. I don't recommend leaving them out at room temperature, especially in summer, as they can go bad faster.
If you decide to freeze them, simply thaw the buns on the counter for about 3 hours or 4-5 hours in the fridge until soft and ready to use.
You can use any type of oil that you want, but extra-virgin tends to really taste like coconut which is why I recommend using refined coconut oil. Feel free to use avocado oil, olive oil, butter or ghee.
No, you do not need to. Read above to see the 8 different kinds of breads you can make with the dough.
Depending on the brand of husk you use, some buns turn purple. They have the same texture and same taste and are perfectly fine to eat. I've personally have never experience purple buns with whatever brand I have used though.
Substitute almond flour for sunflower seed flour in the same amount.
Substitute coconut oil for olive oil, avocado oil, butter or ghee.
Substitute apple cider vinegar for lemon juice, white vinegar.
Yes you can! Double the recipe and cook it at 180C/350F for 45-50 minutes!
Yes, of course. I usually make 4 buns instead of 5, use the plain recipe and top with white sesame seeds for some good burger buns!
I have not tried and haven't seen a comment either that says they've tried so am not sure!
You can, but the dough is a little bit harder to handle. Use 3-4 tbsp of whole husks instead of 2 tbsp of powdered husks.
Made this recipe? I'd love it if you gave it star rating below!⭐
Recipe Card
Easy Low Carb Keto Buns with Almond Flour
Ingredients
- 3 tbsp (45 ml) boiling water
Dry Ingredients
- 1 cup (120 g) blanched almond flour
- 2 tbsp (20 g) 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
- ½ tsp Himalayan salt
- ½ tsp garlic powder
Wet Ingredients
- 2 eggs
- 1 tbsp apple cider vinegar (or lemon juice, white vinegar)
- 3 tbsp (45 ml) 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 thicken up as time passes by (about 1 minute).
- 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. Just roll the dough onto the palm of your hands to achieve perfect little balls.
- Place the balls over a parchment paper on a baking tray and bake for 25 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.
- Multi-Seed
- Add 1 tsp white sesame seeds, 1 tsp black sesame seeds, 1 tsp chia seeds, 2 tsp sunflower seeds, 2 tsp pumpkin seeds, ½ tsp salt and ½ tsp garlic powder.
- Cheddar Rosemary
- Add ½ cup (60g) cheddar, 1 tsp rosemary, ½ tsp salt, 1 tsp roasted garlic and onion.
- Plain
- Add ½ tsp roasted garlic and onion and ½ tsp salt. Dip each low carb roll into sesame seeds. These could also be used as keto hamburger buns. Just use 2 tbsp of water for this recipe.
- Cinnamon Roll
- Add 2 tbsp keto sweetener, ½ tsp cinnamon and ¼ tsp stevia powder. Stuff each bun with 1 tbsp of cream cheese.
- Maple Walnut
- Add 2 tbsp (20g) chopped walnuts, ¼ tsp cinnamon, ¼ tsp stevia powder and 1 tsp maple flavoring.
- Everything but the Bagel
- Add 1 tbsp of everything but the bagel seasoning and stuff each bun with 2 tbsp cream cheese. Dip in everything bagel seasoning.
- Olive
- Add 15 chopped olives, 1 tsp rosemary, ½ tsp salt, 1 tsp roasted garlic and onion. Use olive oil instead of coconut oil.
- Azuki Beans
- Make this bread Japanese by stuffing each bread with 2 tablespoons of ketofied Japanese sweetened red beans. Add 2 tbsp erythritol and ¼ tsp of stevia powder in the batter.
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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Laurie C Santavicca
I make these all the time with the equivalent of flax eggs. Delicious. Thanks for updating your recipe with all the different flavors. I am not creative in that department!
Kat
Hello, how much is equivalent to whole psyllium husk to your recipe? I don't have a powder form 🙂
Mira
Hi Kat, I mention it in the post.
If you only have whole husks, make sure to grind it in a blender before using for a good 30 seconds on high power. If you don't want to grind them, you'll need to use about 3-4 tablespoons of whole husks to achieve the same consistency instead of the 2 tablespoons of powdered psyllium.
You want 20g total.
Hope that helps!
Stephanie
I'm in shock and awe over how GOOD these buns are. They are soft and pillowy on the inside and I can't believe I was able to make healthier bread with these delicious and more nutrient-dense ingredients. I'll never buy those pathetically tiny store-bought keto loaves again. This is my go-to bread recipe from now on!
Nadine
I made them this morning to complement my OMAD lunch. OMG ... it was heaven. I added 3 tbsp of different seeds and made 4 buns that I slightly flattened. Just high enough to slice in the middle.
They gonna become a stable in our house.
Hira Ziad
Hi. I'm going to try this for my friend. Can I use this dough for a stuffed bread, say chicken .
Thank you in advance 🙂
Mira
Hi Hira, you can stuff anything, but if you use chicken I suggest using cooked chicken beforehand.
Emily
This recipe is amazing! I have insulin resistance that I am trying to correct through diet and intermittent fasting, and it has been such a treat to have some bread to look forward to each day.
Quick question: I made a double recipe and accidentally left them out for 11 hours (facepalm). Do you think they are okay or should I toss them? Thank you!
Mira
Before they were cooked? Then yes toss them, the dough won't be good anymore. If after they were cooked, then they're fine.
BD
Can I use just the “Basic Recipe” ingredients, or do I need to choose one of the variations (e.g. “Plain” if I want the most basic bun)? A bit confused with the recipe instructions here.
Also would you recommend plain olive oil to extra virgin olive oil (like you do for coconut oil)?
Thanks!
Mira
Hi BD, you just follow the original recipe for normal buns. If you want other flavours, then you follow the base recipe + flavor of your choice.
Mai
Hi! Just want to confirm the egg is it 2 whites 1 yolk? The recipe and video dont match so a bit worry i mess it up. Thanks!!!!!
Mira
It's 2 eggs or 2 whites and 1 yolk. Both work. The recipe was updated to the 2 eggs as it's simpler.
Jaimee
Hey this looks so good !
I’m wondering if I could form into a loaf to make bread slices, would this work?
Mira
Hi! It's one of the questions I answer in the post.
Can I make a loaf instead?
Yes you can! Double the recipe and cook it at 180C/350F for 45-50 minutes!
Hope that helps 🙂
Kimberley Mitchell
Hi!
Which size loaf pan do your recommend?
Thanks in advance 🙂
Mira
Hi Kimberley, just a normal sized one like 9x5".
Corey
Can you make the cinnamon roles without the stevia powder (or sub liquid stevia)?
Mira
Yes, the dough will just be less sweet! You can use liquid stevia too.
Sara
Delicious and so light!
These are definitely my best rolls I have ever made.
Yasmine
I just made these after endless recipes of almond flour bread. These are by far the best! Great texture, great smell in the house, I really felt like I'm eating bread! After 6 months of pregnancy with diabetes, this is such a find! I inhaled two with butter straight out of the oven!
Have you ever tried these with shredded cheese? I feel like it could be like cheese biscuits 🙂
Mira
Yep! You can add any cheese or spices in!
Ashley
Completely happy with this recipe! I made them according to the recipe, only adding a little xanthan gum (because I just always do to keto recipes haha). I shaped mine into rectangles and cut them in half and toasted them to make little sandwiches. Excellent flavor and texture!!
Lisa Polidora
Do you recommend any particular brand of pysillium husk?
Thank you
Lisa
Mira
I always use the NOW brand.
Christina Roufanis
I made these today and forgot to add the hot water so after I had rolled them and before I put them into the oven I sprinkled hot water on each (I know not correct BUT it worked) and they came out delicious!
Of course I will do it the right way next time by adding the hot water in the mix but seriously these are delicious ! and my home smells delicious - Thank you so much!
Melissa Heuser
These are really good! Taste great and look great too, and wonderful texture. I made the recipe into 4 buns rather than 5 because I wanted them to fit the burgers I was making and it worked great. I just had to bake them a few extra minutes. I also subbed the seeds with Everything Bagels mix. This is the 2nd recipe from your website that I’ve made, the other being tortillas which are also very good. Two new favorite recipes at our house!!
Christy
Really nice buns!haha (Paddington 2 pun). I’ve made them many times. My absolute favorite keto bread recipe. I was starting to feel a bit “hangry” and didn’t want to wait for my oven, so I threw these in my dash waffle maker. They turned out absolutely perfect! I just had to share. Thank you so much for your wonderful recipes. Keep em comin! 😄
Lana Merabi
Omg best buns I’ve ever ever tasted thanks for sharing ❤️👏
Nawel
Do you use psyllium husk or psyllium powder or self-grind psyllium husk?
Mira
I use powder! The link is in the recipe card.
Wendy Peters
By far and away the most authentic “bread” recipe I have made. Thank you so much, I have been craving a sandwich and now I can indulge myself. Our scrambled eggs for breakfast are now perfect with the psyllium husk buns toasted and they also mean we can once more enjoy a boiled egg. A very clever recipe that looks and tastes like bread. I bet it would also make a nutritious pizza base. Thanks again. Wendy
Diane
Hi! Was wondering if I could leave out the seeds. Have digestive issues and seeds are not agreeable for me. Thanks!
Mira
Hi Diane, you can just follow any of the flavour variation recipes in the recipe card, there's 5 that doesn't include seeds.
Elaine Able
I have to say I was shocked at how tasty these are! Mine did turn purplish tho so I'll try a different brand of psyllium next time. I used an ice cream scoop to dispense onto cookie sheet. Worked great! I ended up with 6 rolls. Hubby enjoyed them too.
I am interested in low carb but am not keto and would like to lower the fat a bit. Would these work with 2 TBS less fat and increased boiling water?
Karla Klein
super easy and delicious recipe. made these for my three picky eaters and they asked for more.
Thank you for sharing!
Rebekah
These were really good!! Mine didn’t come out like the picture but I used 2 eggs instead of 1 whole plus 2 whites bc I can never remember to use the yolks later but they were really good!! I like also that they don’t use any dairy, huge plus. Thanks for sharing this recipe!
Renee
I love this recipe and in addition to rolls have used the dough to make 6” garlic bread sticks, tortillas and pizza crust. I’ve also made hot pockets stuffed with meat & veggies and spirals stuffed with paleo spinach artichoke dip. I love how quickly the dough firms up to divide and shape. To save time I just use Trader Joe’s Everything But Bagel seasoning instead of measuring individual seeds but just be careful bc it gets saltier toward the bottom of the bottle. Thanks so much for sharing this great low carb recipe!
Uzma
Fantastic result! Tried your pizza crust recipe last week and it was also awesome! Both were quick and easy to make. Merci infiniment Mira! Can't wait to try another recipe.
Bronwen
This is the best bun recipe I've made. Really delicious!
Jessica
Our buns turned a dark grey color in the oven. Any ideas why that would be?
Mira
Hi Jessica, depending on the brand of psyllium you use, they turn grey or purple. Same taste or texture though!
Poppy
LOVE this recipe! Thank you; they are so delicious.