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These grain-free almond flour buns are a game-changer for anyone craving soft, fluffy bread that's PCOS friendly! Made with almond flour and psyllium husk, they mimic the texture of multigrain bread while staying gluten-free, dairy-free, and grain-free. Plus, the best part? You can easily create 8 different flavor variations using the same base recipe! Whether you're looking for sandwich buns, burger buns, or something a little more unique, these buns have you covered.
Originally published in 2016, I've updated this recipe with better instructions and pictures.
Why These Grain-Free Almond Flour Buns Work
If you've ever tried making grain-free bread, you know that the texture can sometimes be a challenge. But with the magic of psyllium husk powder, everything changes. Psyllium works like gluten, providing structure and elasticity without the grains. It's a must-have for any grain-free baker, and I use it in many of my favorite 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 fiber-rich ingredient made from the seeds of the Plantago plant. While it's most commonly known as a natural laxative, it plays a crucial role in grain-free baking. The husk’s ability to absorb water and form a gelatinous texture helps hold baked goods together, especially when gluten is absent.
In grain-free baking, psyllium husk is a game-changer. Without it, breads often fall apart or have an undesirable texture. So, trust me, for these buns, psyllium husk is a necessity and cannot be substituted.
Types of Psyllium Husk:
Whole Husks: These are the unprocessed form psyllium husks.
Psyllium Husk Powder: It's finely ground whole psyllium husks.
Homemade Psyllium Husk Powder: Grind whole husks in a strong blender if you prefer to make your own.
I recommend his article by The Loopy Whisk if you're interested in learning more about using psyllium husk in gluten free baking: Psyllium Husk in Gluten Free Baking
Key Ingredients for Perfect Almond Flour Buns
These grain-free almond flour buns are seriously so easy to make—just mix, shape, and bake! But to get those perfect, fluffy buns, it’s important to follow the steps carefully and use the right ingredients. And trust me, using a kitchen scale makes all the difference! It’ll ensure you get the perfect dough consistency every time.
These buns are not only gluten-free and dairy-free, but they’re also super versatile for all kinds of meals. Use them for sandwiches, toasted with a little butter, as burger buns, or even for a sloppy joes.
Almond Flour: Opt for fine blanched almond flour for the best texture. If you can’t eat nuts, swap in sunflower seed flour (1:1 ratio).
Psyllium Husk Powder: Absolutely essential for binding the dough together. Powdered psyllium works best in this recipe, but if you only have whole husks, be sure to grind them finely first.
Eggs: Whole eggs add structure and moisture. Use room temperature eggs to prevent coconut oil from solidifying.
Boiling Water: The hot water activates the psyllium husk, allowing it to work its "glue" magic!
Refined Coconut Oil: Use refined coconut oil to avoid any coconut flavor.
How to Make Grain-Free Almond Flour Buns
These buns are super easy to make. Here’s the step-by-step:
Mix Dry Ingredients: Combine your almond flour, psyllium husk powder, and any seasonings in a bowl.
Add Wet Ingredients: Pour in the eggs and coconut oil. Then, slowly pour in the boiling water and continue to mix. Mix until the dough begins to thicken. It might seem a bit watery at first, but give it a minute to firm up.
Form the Buns: Oil your hands and divide the dough into 5 portions (around 70g each). Shape them into rolls, pressing them slightly to flatten if you prefer a sandwich shape.
Bake: Place the buns on a lined baking sheet and bake at 375°F (190°C) for about 25 minutes, or until golden brown.
Cool and Serve: Let the buns cool slightly before slicing. Enjoy them with your favorite fillings!
Flavor Variations to Try
The beauty of this recipe is how easy it is to customize! Here are 8 different variations to try:
Multi-Seed: Add 1 tsp each of white and black sesame seeds, chia seeds, 2 tsp sunflower seeds, and 2 tsp pumpkin seeds. Plus, a dash of garlic powder and salt.
Cheddar Rosemary: Stir in ½ cup grated cheddar, 1 tsp rosemary, ½ tsp salt, and a touch of roasted garlic and onion.
Plain: A simple, savory bun with ½ tsp garlic, ½ tsp onion powder, and a sprinkle of sesame seeds for extra crunch.
Cinnamon Roll: Add 2 maple syrup, ½ tsp cinnamon, and ¼ tsp stevia powder. Stuff with cream cheese for an extra indulgence.
Maple Walnut: Combine 2 tbsp chopped walnuts, ¼ tsp cinnamon, a pinch of stevia, and 1 tsp maple flavoring.
Everything But the Bagel: Mix in 1 tbsp everything bagel seasoning and stuff each bun with 2 tbsp cream cheese. Dip in more seasoning for a true bagel experience.
Olive: Stir in 15 chopped olives, 1 tsp rosemary, ½ tsp salt, and roasted garlic and onion. Use olive oil instead of coconut oil.
Azuki Beans: Add 2 tbsp erythritol, ¼ tsp stevia, and stuff the buns with 2 tbsp sweetened red beans for a Japanese-inspired twist.
Troubleshooting Tips
If your buns don’t turn out quite right, here’s how to fix it:
- Buns Turned Purple: Some psyllium brands (especially certain whole husks) turn purple when baked. The taste and texture are unaffected, so don’t worry!
- Buns Didn’t Rise: Make sure you’re using fresh baking powder and don’t skip the hot water!
- Too Wet or Too Dry?: Be sure to measure your almond flour precisely using a scale. If the dough is too wet, let it sit a minute longer to allow the psyllium to absorb more moisture.
- Hard Buns: If your buns are dense, double-check that you’ve used the correct amount of psyllium husk powder and haven’t skipped it!
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.
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.
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 experienced purple buns with the brands 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.
Loved this recipe? Please rate and review!⭐
Recipe Card
Easy Low Carb Keto Buns with Almond Flour
Ingredients
- 3 tbsp boiling water
Dry Ingredients
- 1 cup blanched almond flour
- 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
- ½ tsp Himalayan salt
- ½ tsp garlic powder
Wet Ingredients
- 2 eggs
- 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 thicken after a 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.
WATCH THE RECIPE VIDEO (must disable adblocker)
Notes
- The psyllium husk powder cannot be substituted or removed.
- Please don't leave out the boiling water. You need it to activate the psyllium.
- Make sure to use refined coconut oil instead of the extra-virgin kind as you'll get a 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 maple syrup, 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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Toshia
Could I sub cashew flour for almond flour? I have an intolerance.
Shaylea
You should be able to use cashew flour!
Mark Thorne
Just made these came out lovely and my daughter who is coeliac really liked them and she's fussy 😁
Elizabeth
These made wonderful sandwich buns. I used half liking and half almond flours. I mixed in a half cup of pimento cheese.
Amy
My partner made these for me at my request, exactly as written. (I normally do the cooking but I am sick right now and my partner is graciously helping with the cooking.)
These are great right out of the oven, they are a bit small (not at all a bad thing, just something to keep in mind when planning their use.) I have made many low carb foods and these were excellent, definitely reminded me of the whole grain versions of rolls I would get from the store.
Thank you so much for the recipe.
Rebeca
So good!!!! Crusty on the outside, soft and light on the inside, with crunchy seedy bits and so flavorful. I can't wait to make all the different variations. Thank you so much for this recipe!
Sandy
Love this I have made it with eggs and also I have used flax and they come out perfect. So glad I found this
Sandy
Nava Morris
One more thing - I used whole eggs, as I had forgotten that Ashley wrote in one of her comment replies that whites work better in this recipe. What can I say, the rolls were delicious and had great texture.
Nava Morris
Thank you for this incredible recipe (I just found your site today). I don't usually like the texture of almond flour breads, but this is different, probably because of the psyllium husk powder (first time I've used psyllium husk in anything). The rolls were so good, even my picky-ish almost son-in law thought they were amazing, and ate two. I put sesame seeds on top, and no seeds inside. They were light and fluffy.
Hope Fuller
WOW! These are WONDERFUL! I made the basic, minus the black sesame seeds, sunflower seeds, and chia seeds but added a bit of everything but the bagel. Hands down the best low-carb bread that I've ever made. My husband made the suggestion to add sage and onions to make a southern-style dressing to go with turkey for Thanksgiving. That will definitely be happening soon! Thank you!!
Flo
Hello! I'm so happy with the success of making this bun! Tried other recipes, but none turned out as awesome as this! So yummy. Thank you for sharing your recipe. I really appreciate you. So happy 🙂
Rhonda
These were delicious! I used the seeds I had, and left out the garlic for a more neutral flavor. I can hardly wait to try the variations!
Rebecca
I have made several horrible tasting keto bread recipes, but this one is delicious! I have PCOS and cutting so many things at once has been difficult so this will make things easier! Thank you
Heather Murphy
What a wonderful roll! Easy to prepare and yummy to eat! I’ve been paleo/gluten free/dairy free for over 8 years and this recipe is a winner. Tasty, soft and very versatile. Mine turned a brown/purple color that I didn’t mind.
Tinneke Tin
I have done this quite a few times. The first time, the bottom was a bit burned so I placed the pan in the middle the next time I tried and the buns came out better. I used lesser salt the third time. I have been using avocado oil. For rolling the buns, I used reusable parchment and the process was neat. I filled the buns with cheese after my first try, and the buns are good. Thank you for this recipe. My diabetic mother loves them. ♥
Tinneke Tin
Thank you for making it simple with the eggs. Other recipes I found had to use different amount of whites and yolks. Mine turned out purple, but the texture is nice so it's okay. I'm having this as an alternative to a local bread we have which my diabetic mother craves for. This is basically a pan de sal since you only used salt, no sugar. I will place the pan in the middle of the oven next time to not burn the bottom. Thank you so much!🥰
BeeH
This is my second or maybe 3rd comment on for some reason I haven't gotten a response. I made this buns and they were delicious, fluffy, tasty and pillowy. I'm a vegan and I told that it would be good for people that do not eat any animal products to know that I made them with flaxseed eggs: 1 tbsp of flax seed powder with three tablespoons of water for one egg. I have a question, and I would love for someone to tell me if it's possible to make these buns a little bigger so I can use them for vegan burgers. I made 4 instead of five buns, I need it actually two larger buns but I didn't know the baking time so I didn't want to risk it however they were delicious and I will keep making them.
BeaH
I made the buns!!!..I used flax eggs (I'm Vegan) and I think I was a success. They were softy and delicious, ridiculously easy. We couldn't wait to eat them, maybe I should have let them rest a little. I served them as :crab sliders" lol..made with "Good Catch" vegan crab cakes, Instead of making five small buns I made four buns and they turn out to be just the perfect size. Baked them for 32 minutes. If I'm going to be too picky, I would've loved to be a bit bigger to be able to prepare a normal size Vegan burger. Any suggestions?.. baking soda? I could have made two instead of four buns but I didn't know how long to bake them and I didn't want to risk it. I will make them all over again with the rest of the other ingredients suggestions., I can wait to taste the recipe with olives!.
Stephanie
My husband wants me to make these in mass so he can enjoy them with his coffee. I’ve never been able to find a low carb bread until this one. I’m so pleased! I’ve made it with chia eggs, but they tend to be small. Will try with normal eggs and see what the volume is like. This recipe will become a permanent staple in our repertoire.
Valerie Lake
These are the nicest keto bread rolls I have made by far, thank you. The recipe was is easy to follow and easy to make. They will certainly be a staple in my house.
Helen Oliver
The best low carb rolls I have ever made and so easy. I'll try cooking a loaf with this recipe another time. For the five rolls, I used a layer of greasproof paper in my air fryer set and preheated at 185C (mine seems to need the heat to be increasd), for15 mins, then flipped them over for the last 10 mins.
Lisa
Amazing buns!! Thank you so much for this great recipe Ashley!!
Emily
Is there a way I could replace almond flour for coconut flour? I know coconut flour is more absorbent. Maybe extra water?
Kate
We have a coconut flour recipe on the site too!
Helen
Sounds greaat, can I use it as a pizza base?
Shelah
I was wondering if you know if these buns work with coconut flour or cassava flour rather than the almond flour?
Thanks for any help!
I appreciate your recipes!
Kate
I have another recipe with coconut flour! 🙂
Charlotte Williams
I used half a recipe to make a baguette. The texture is nice. I will definitely try it again. I'll probably try to make a waffle or pizelle, eventually. Would you already have recipes for those? I'm new here. Thank you.
Alissa
Absolutely love these buns. I’m just curious if you could tell me what the nutritional information would be for slices of bread if I made it into a loaf. Thank you!
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!
BEATRIZ HERRMANN
I'm Vegan. I would love to make this recipe. So I just prepare the f;flaxseed powder with water to make my flaxseed eggs?
BeaH
Hi, what ratio did you use for the flax eggs. One egg equals to one tablespoon of flaxseed meal and three tablespoons of water, Did you do that? or any other
recipe? I'm vegan and I do not eat any animal product
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.
Amanda
Hi, I just wanted to say that I had some confusion about this as well, as seeds are listed with the ingredients under the main 'Recipe Card' section, making them seem like part of the base recipe instead of that version being just one of many options. I know it's mentioned in a couple of other places what just the base ingredients are, but it would make more sense for the main 'Recipe Card' to reflect just those ingredients as well and not include the ingredients for one of the variations.
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?
Tink
Generally the point of low carb diet is also to increase protein and fat (see the fat fiction film), so you don’t want to reduce the fat for health benefits you need it 🙂
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.
Natasha Richardson
5 star keto buns! Yum!! Jyst like Mira said...Soft buns that look and taste really good!
I am not sure why my mixture comes out too runny.
I have made this twice now and both times i followed the recipe exactly and the mix came out too runny each time. I did a double batch both times and didn't add any additional water. So i used some (maybe 1tbsp ground flaxseed to help absorb the excess liquid and put them in a muffin tray as still to wet to make into bun shapes...they came out perfect. I now don't feel deprived so much on the keto diet! I am wondering if its down to me using Psyllium husks rather than powder? (Had it in the cupboard and didn't want to be buying yet another thing for my cupboard, wanting to use up what i had. Anyway really impressed! Thank you Mira!
Wishing you all the best at this challenging time of coronavirus!
Mira
Hi Natasha, the problem would be using whole psyllium husks. Powder and whole husks do not work the same so the recipe won't work the same. I suggest you get some powder or try to blitz the whole husks into a fine powder using a blender.
Carla
This is the absolute best bread recipe! Thank you thank you!
I made bread sticks the second time. Perfect texture and flavor.
Lesley
Love love love these buns!! Keeper recipe for sure.
Cari
These are incredible! Thank you so much for the recipe! After mixing up, my dough was very wet and soupy, so I added more psyllium husk powder (between 1-2 Tbsp). My husband (a carb lover) and 5yr old actually enjoyed eating them! Yay!
Lilibeth Cabebe
This recipe is amazing, thank you! I have tried other recipes before to make buns that could really mimic the texture and fluffiness of a whole wheat buns and these are very close if not more delicious.
Yulia
These are outrageously good! I had all the ingredients on hand, so was able to make them super fast.
Lori
I'm wondering about using melted butter instead of coconut oil.
Mira
Yep that's fine! Any fat will work.
Michrke
Love this recipe!
Katie
Of all the grain free/yeast free bread recipes we have tried this has been the best. Like many others, I had to use everything bagel seasoning due to lack of sesame seeds. These are so realistic. Tonight, I'm making them into hot cross buns for Easter.
Christie
These are the BEST keto rolls, I've tried. I keep trying others but this is the recipe I keep coming back to. Actually, I keep coming back to all your recipes, they are consistently yummy! Thanks for all your research and efforts to bring tasty, keto recipes to the rest of us. 🙂
Hippty
Hi Mira
Thanks for the recipe!
Can I used a breadmaker for the keto bun and have it in a loaf form ?
Mira
Hey, I have no tried, so not too sure! If you do try let me know if it works!
Crystal Chan
Hi Mira, I tried this recipe, it tastes good. But don’t know why the colour of my buns is much darker than yours. Did you cover the buns when they’re baking in the oven, so as to make it a lighter colour?
Mira
Hi Crystal, the color depends on the psyllium you use! Some brands turn purple, dark grey etc.
Belle
Hi! Tried the recipe today...my buns came out from the oven really hard like stones 😫.
I don't know where it came wrong.
Mira
Did you add psyllium? Without psyllium, these will come hard hard as rock.
Cheryl
Omg the best buns ever and so easy to make! Hadn’t baking powder at home so had to do without it but it still came out perfectly. Thank you so much for this wonderful recipe.
Michelle
Just made a double batch of these babies. They're my last ditch effort at curbing my keto digestive issues. Keto is working great for me everywhere but my lower intestines. My body does not like high fat with no bulk, and I may be FODMAP sensitive. I'm hoping these help.
Let me start by saying the recipe was easy breezy! They were done in a snap, and I ate the "test" bun warm with butter a few minutes out of the oven. It was AMAZING. Soft as promised. Chewy as promised. Thin, delicate crust. In some ways, better than bread, which I cut from my diet years ago because I'm also prone to candida.
I always follow recipes to the letter when I first try them out. I think it's unfair when people make substitutions then leave a critique/review. The only thing I would change about this recipe (for my own tastes) is I would lightly toast the seeds before adding, and I'd brown the butter/ghee for a little more depth of flavor. Leave the recipe as is. Has a very nice balance of texture and flavor. As others have mentioned - not "eggy" at all. Even warm from the oven.
I'm going to return and leave an update as to whether these helped my digestive issues. Thanks for the recipe! Stay safe and healthy!
Michelle
Yes they absolutely cleared up my digestive issues. I have to eat at least one bun or two smaller rolls a day. If I miss a day, boy do I know it!
My favorite "doctored up" version of this recipe is to make it with browned butter and leave the garlic out completely, swapping in 1/8 teaspoon of cinnamon and a scant teaspoon of erythritol. Gives it more of a bakery-roll like flavor. Not sweet or cinnamon-y. Just enough to mask the baking powder. Perfect for breakfast with some cream cheese. I like the garlic ones, but when I have to eat two a day, the garlic doesn't go with everything, so I make a couple different flavors.
Thanks so much again for this recipe! Total game-changer!
Emily Pineda
Can’t wait to try it. Mira, can I make this recipe into a bread loaf? If so, what changes should I make? Thank you!
Mira
Hi Emily, I haven't tried so can't tell you for sure, but others commented they have and it worked. I would adjust the baking time as you see fit.
Lisa Amador
I was looking for a low-carb bread or roll recipe that didn't call for the cream and mozzarella cheeses. These are amazing! Responding to the comments about the dough being a bit sticky, I kept working it in the bowl with a spatula until it pulled away from the sides. The more you mix, the firmer the dough becomes. I also used the sour dough (wet) technique to shape them. Use a bit of oil in your hands and pull the dough around itself several times until you get a very stretched and smooth top. They'll fluff up and rise almost twice as high.
Cheri
I just made these and they are amazing!!!!! I used everything bagel seasoning and sooooooo good!! Except eliminate the 1/2 tsp of salt, there is plenty in the seasoning.
Judy
Absolutely delicious!!! And soooooo easy to make!
Jenna
These look great & sound promising! What brand of psyllium husk powder do you use? Your link goes to page not found. I've never used psyllium husk before and would like to work with one that comes recommended!
Deborah L Cole
Just made these & they are amazing! Thank you! Best keto bread/roll recipe I have tried to date!😁
Hema
Great recipe Mira! Definitely inspired to try it out. Can you please clarify on whether to use full eggs or only egg white? And how many of them?
Thanks!
Mira
Hi Hema, it's 1 whole egg and 2 egg whites like the recipe says.
Julie
The best keto buns I've ever had since starting the diet six months ago. So easy to make. Tastes like real bread. Thank you so much for this recipe.
Ann
Comes out beautifully. I make a double quantity loaf most weeks.
Judith
How much boiling water?
Mira
Hi Judith, it's the first ingredient. 4tbsp.
Gina
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
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
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
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
I used avocado oil as my fat of choice. Your recipe yields a most delightfully textured and flavored snack, bravo.
Jona
How much boiling water should we put? Thanks
Mira
Hi Jona, it's the first ingredient. 4 tbsp
Maryanne Johanson
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
If you used flaxseeds and chia you would not need to use eggs.
Daryl
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
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
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
The husks must be ground to power. Use a cheap coffee/ spice grinder.
SJ
The husks must be ground to powder. Use a cheap coffee/ spice grinder.
Josito Javier
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
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
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
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
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
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
Do you happen to know if these freeze ok? I’d like to make for thanksgiving but trying to make things in advance.
Mira
Yep, they freeze fine. Just thaw and toast though.
Manya Ogle
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
Can Almond meal be used instead of almond flour.
Mira
Hi Alan, I'm not sure since I've never baked with almond meal.
Becky
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
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
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
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
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
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
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
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
These were amazing! So soft and not grain-ey. Just perfect. Thank you! I will be making again and again
Lisa
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
Made as prescribed! Delicious! Soft and chewy! Will absolutely be making again!
AE
This tastes great, thanks. A question: is it possible to rise them more? They are already dense so I don't want to make bigger buns so if I can make them rise more and a bit bigger they would be perfect.
Deidra
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
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
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
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
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
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
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
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
These came out great, so easy to make and delicious!! Thank you!!
Stephi
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
LOVE this recipe the best out of all I have tried!
Leah
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
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
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
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
thank you so much for posting this recipe 🙂
Jonathan Lefor
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
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
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
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
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
Thanks for this great recipe! It’s made our lives much more pleasant😀
Juli
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
Thank you for this, so much.
I use the extra egg yolks to make mayo while waiting for the bread to bake.
Pat
I have whole psyllium husks on hand. Can I grind them in a coffee grinder to make the psyllium powder?
Mira
Yes, that should work.
Susan
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
The colour just depends on the psyllium you use. Some brands turn purple, some grey. Still tastes the same.
Raena
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
Hi did you freeze and how were they after?
Anne
Have you tried using aquafabor instead of eggs to make it vegan?
Mira
Hi Anne, sorry I’m not vegan so I’m not familiar with vegan substitutes.
Robyn
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
Tried this today and its the yummiest keto bread I've tried so far! finger lickin' good!
Neda
Hi. Is it possible to make these in the microwave?
Alvin-Michael Linton
Followed to the letter made burger buns with it, this will be my go too from now on AMAZING!!!! Thank you.
Stephanie Clabough
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
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
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
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
How much boiling water do you add to buns?
Mira
It's the first ingredient. 4 tbsp.
Sarah
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
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
I don't know what happened. I followed your recipe. And they look like giant cookies. No fluff at all.
Linda
I forgot to give my star rating in my post. Definitely a 5!
Linda
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
Hi! Would it be possible to replace the almond flour with coconut flour instead ? Thanks
Mira
You would need to change the entire recipe's liquid and dry ratio.
Angeline
Honestly, the BEST REAL HEALTHY tasting bread in the world ever!!! Thank you for this amazing and life-saving recipe. ❤️❤️❤️💋💋💋🌈🌈🌈
Cyndi Culbert
My dough came out very watery and I had to spoon it out! What did I do wrong?
Mira
Did you forget to add the psyllium? This dough should be anything but watery.
Cyndi Culbert
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
Hmm, no all of the seeds are completely optional so that wouldn't affect the dough.
Lex
Did you boil the water and add it last?
Bev
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
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
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
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
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
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
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
Oh yummy!!
Deidri-Ann
Hi Mira! I’m from Jamaica and I’m currently experiencing amenorrhea. I was diagnosed with pcos from I was a teenager but only recently (about 2-3 years) realized that it was a real issue many women all over the world was experiencing. So I started researching pcos friendly foods and recipes and have been meaning to try some. I came upon your website last year, subscribed and everything. However I have a very busy schedule , but found sometime today and decided to look for some recipes . Came upon the psyllium buns. Tried it, but the mixture came out very runny. I think I probably didn’t use the right type of almond flour. Not sure if it was blanched or not. But I added 3/4 cups of organic coconut flour. Came out great, taste great too! I’m so grateful because I was worried about completely giving up bread. I don’t eat white bread, but have been eating the whole wheat ones which I know aren’t that healthy either. Anyways thanks a lot! Posted on Instagram, I’ll add your hashtag. Will try many more recipes. Eating pcos friendly isn’t easy but it’s very rewarding when we actually make stuff ourselves from scratch.
Francesca
Great recipe. Will give it a try. Can we substitute whole eggs for the whites? I tried another recipe where my bread came out purple 😔. Going to prefer the NIW brand
Mira
Egg whites work better than whole eggs for this recipe!
Joyce
Thank you so much for a bread recipe that doesn't call for yeast! I've endured a lifelong, life-threatening allergy to the traditional combination of yeast/milk/sugar in baked goods, so have had to avoid making and eating nearly all bread products for my entire 66 years. To finally come across a recipe that I can make, eat and ENJOY is a real blessing!
Rosie
I’d really recommend making these rolls. They’re a lovely simple recipe with simple ingredients. I make them every week on a Sunday and have them for my lunch through the week.
I especially like them thick with butter and soft cheese with cheddar and avocado on the side. Yum!
Szandra
I substituted almond flour with coconut flour and still the best keto bread between many of those i have tried till now. Just made them as mini burgers and was the best meal so far. Thank you so much for the receipt ☺️
Adylynn
We have been on keto for 1 1/2 years. We found this recipe and made it this evening and decided it is the best keto bread recipe to date. We may not ever try another. Thank you!
Amanda
Hi Mira, thank you so very much for sharing your delicious recipe. Made it yesterday and my husband and I love it! This will be a new staple to our diet for a fun bread on keto....and I greatly appreciate your time putting the grams in so I make them perfectly....
Lynn
I made these - with a few seed substitutions due to my lack of the variety of seeds the recipe called for. I substituted oat fiber for the coconut because I just don't like the taste of coconut in non-dessert items.
I'm wondering what would happen if I dropped some yeast in there? Like took half the water and mixed it with yeast then added that with the rest of the boiling water when it is called for? Or maybe just adding the yeast with the dry ingredients?
Thanks - Lynn
Mira
Hi Lynn, thanks for making the recipe. But there's no coconut in this recipe so I'm not sure why you used oat fiber? I also have never experimented with yeast so can't really say if it would work.
June Derksen
I put a tbsp of yeast in for even more breadlike flavor. I liked it !!
Shelly Ford
This will be my go to bread recipe! Amazing texture and taste!! I left out the garlic powder since I wasn’t sure what I would eat with these! I tried the first one with ghee and real fruit jelly and was so good!! Thank you for sharing this recipe!!
Sunila Vig
I am trying out a keto diet just for a week or two. Baked the rolls according to your recipe.I added half a cup of coconut flour and used two whole eggs. Came out beautiful. thanks
Kathy Konieczka
These look amazing! And I’m looking forward to trying them. One question, what size eggs are you using?
Mathieu
Hi, I had a success the first time I did that recipe, but I did it for a second time and the middle is still soft... I don't get it.. even if I bake it longer it doesn't change anything...
Jana
Is it 8.34g total carbs PER BUN or for the whole recipe (5 buns)?
Mira
Hi Jana, it's 8.34g per bun like it says in the nutritional card. 🙂
Katrina
Perfect on my first try! I used 1/4 cup of coconut flour and 1/2 cup of almond flour. Just because I was curious. Didn't have any nuts so I used poppy seeds. Great texture flavor. Thank you for this recipe!
Sheri Dugan
I keep coming back to this bread! NO CHEESE!!!! Love it - hubby loves it!
marykays1
I have read in several places that the NOW brand of psyllium does not turn purple, however it is not organic and I have been warned that psyllium that is not organic is sprayed with chemicals. Anyone know of an organic brand that does not turn purple? My dh and I wouldn't care, but our kids might.
Lucy
Is there a brand, or two, that does NOT turn purple? Thank you.
Joanne
My lifestyle changed when I realized I had to eat GF. It’s difficult to find really good breads and buns. I made your Keto buns and they are fantastic. They weren’t heavy or dense. Full of flavour and my hubby and I loved them. Best thing is that the recipe was easy to make. Thank you.
Athena
Great recipe.. Whole family loved them! Would it work as a loaf?
Mira
It probably would, but won't be very big! I haven't tried myself, though.
divya
hii, can i use whole husk instead of powder as thats what i have on hand.. of yes shall i half the quanity .. 1 tbsp instead of 2..?
Mira
Hi Divya, I have not tried making it with whole husks, so am not sure!
Elisa
If you have a blender I have been told that you can grind the husk to make the powder.
June
I put my husks in the ninja (single serve cup) and ground them finer (just like I do for my erithytol...to get same product as Swerve) And it couldn’t have turned out more perfect!! I also did not have black sesame seeds so I put two of the white. Also I didn’t have sunflower seeds, so are used hempseed’s ....and WOW!!!
Dawn
I made these today followingg the recipe exactly and also got really runny dough. When I watched the video I noticed that you only use a tablespoon of water whereas the recipe calls for a 1/4 cup. What volume of water is actually required, if any?
Mira
Hi Dawn, I use 1/4 cup of water. I add a tablespoon at a time and in the video, I just showed 1 tbsp to just say add water, but I put 1/4 cup in there. If your batter is runny, it's probably because of the brand of psyllium you used. I recommend using the one from NOW as I've never had any problems with it.
ketoginac
Thanks for sharing! Mine came out kinda purple but it could be because I used flax seed to substitute the black sesame... they tasted amazing! Hubby was happy too 😉
Mira
The purple comes from some brands of psyllium!
Teresa
I made these a little while back and found that ‘making the batter into a ball’ was hopeless. It was too runny. I was so careful with measurements and they tasted great but certainly didn’t look as nice as the pictures on here.
I just need the batter to be thicker I think. Would it be best to add more psyllium husk or more flour, or less water?
And yes, I waited on it to thicken itself up!
Mira
Hi Teresa, it might be your brand of psyllium. I would try to add more psyllium to see if the dough consistency changes.
Kathy
Mine turned out very runny too. Looks more like a burger bun. I had dropped a bit of dough on the floor and didn't realize it right away. When I did pick it up the batter/dough was perfect for holding a ball. I think for me I didn't let the dough sit long enough. Once they came out of the oven though flattish they were very good. I will definitely make again.
Elizabeth
Wonderful dinner roll. So easy!!!!
5*star
JuGoKeto
WOWZA! This is game changingly good!!!!!!! Found this morning, made for our brunch. I can't believe how nice the taste and texture is - like real bread. Ecstatic!! THANKS
Lisa
Hey:) thanks for the recipe, I will try it on the weekend. But before I have a question concerning your almond flour. Do you always use the one you have linked or do you change sometimes?! I am asking because the almond flour I get in the store here has completely different nutritional facts. Here is the comparison:
Serving of your flour (28gr.) 160 calories, 14 gr. Fat, 6 gr. Carbs and 6 gr. Protein. Serving of my flour (28 gr.): 106 calories, 3.4gr Fat, 2 gr. Carbs and 15 gr. Protein.
Do you think my flour will work too? Or should I try to get a flour that is much more „fatty“?
I hope you can help me with that. 🙂
Thanks and greets from Germany 🙂
Mira
Hi Lisa, I always use the same flour for every recipe. Any almond flour will work though so your flour should be fine 🙂
Lisa
Thanks for your quick answer 🙂
I just thought that my flour could be too „dry“ because of the smaller amount of fat in it.
I will try it and tell you later:)
Margaret
Hi Mira
Thanks for the recipe! I know you mentioned that psyllium husk shouldn't be substituted by anthing else but I have xanthan gum at hand, is this recommended?
Thanks!
Mira
Hi Margaret, unfortunately it won't work with xanthan gum. You really have to use psyllium for this recipe.
Sandy
I have been making these for months and they are fantastic!! Thank you so much. I am wondering if a whole egg can be substituted for the two egg whites? I don’t want to ruin a batch by experimenting so thought I would ask. Not sure how important the two whites are to the perfect results but suspect they are necessary or you would have mentioned it. Asking anyway because it would just be easier to use two eggs for me.
Margarette
Made these and both my husband and I liked them. Was really easy to make and I plan to make again.
Thank you and I look forward to trying some more of your recipes.
Melanie Rana
Made these and they were sensational, I couldn’t believe that they were no carb as the texture, taste and look is exactly like what you would expect from regular bread rolls. This will definitely become a regular recipe I make to help us on our keto journey. Would I be able to use the same formula to make a bread loaf? Guys, the dough does get sticky but this is normal do the best you can to ball them up even if you still have it on your hand when. The results are incredible. Thanks, very much Melanie!
Rafaela
I am getting back on my Keto horse and it's been a little tricky, so I really needed something to replace bread so I could regain momentum, and OH MY GOD. I never tasted any other keto bread recipe that was close to this one in flavor and texture. I LOVED IT, I didn't have garlic powder, so I used fried garlic flakes instead, and the garlic flavor when combined with the flavor of the seeds... it's amazing. THANK YOU
Mairyn
These are delish! I enjoyed making them and they are an easy substitute for normal hamburger buns! Thanks a bun full!
Paula
So I doubled the recipe, thinking I could make larger buns. However instead of using actual egg whites, I used carton eggs whites (had it in the fridge and it needed to be used) and I found the dough to be fairly runny. I even let it sit for a bit and it was still runny.
I put it in my loaf pan, let’s see if it’ll make excellent Keto bread!
Janet CB
Hi Paula,
Tell us how your bread came out! Even if it was different from your anticipated results, we can learn from your experience.
Thank you!
Lisa Lofing
Made these today and they turned out really well! They are very dark in color (like dark rye), but I'm sure it is because of the phsyllium husk I used. The only change I would make is to add alot more seeds. I added yeast to this to try and get a yeast flavor (something I really miss), but it didn't seem to add tothe flavor at all. Next time leave it out.
Thank you Mira for your hard work in getting wonderful recipes out there that most of us are missing after starting this new way of eating!!
Alex Lee
Can I make them into bigger balls in order to get a bigger bun? Or would the insides not cook properly?
Mira
Hi Alex, you can but they won't get that big.
Tamar
I came across this recipe late this afternoon, and because I have all the ingredients,made them immediately. So easy - and pretty tasty. The are indeed fluffy and chewy. I use psyllium husks frequently and my only problem is the slightly sweet taste - but that can be overcome with some thyme and lots of seeds. I will be making these buns a lot. Thanks for the great recipe.
NS
This recipe turned out be disaster at first. Let me explain: I didn't have black/white sesame seeds, and sunflower seeds due to allergies. Even though the recipe says ""If you don’t want to add all of the seeds, that’s fine. You can skip them easily without any problems"".
You WILL need more, actually ALOT more of almond flour to have the right consistency. Once i added all the "liquid" in the "dry" mix, it was soooooo quickly that it looked like a soup. Then I added half a cup of almond flour if not more to make the right consistency. Once I did that I was able to bake them without a problem. And they were delicious.
Mira
Oh interesting! I've made them multiple times without the seeds and they've always turned out great.
Angie
I guess it depends on the size of eggs.
Large eggs are way more fluid than normal or small sized eggs.
Jill
Just had a go of making these buns and I’m very pleased with them. They are a nice size and look like the real thing. The taste surprised me as I found them to be a sweet taste but enjoyable all the same.
Maureen Jaeckel
Can I use a mix of rice flour and arrowroot
Mira
Hi Maureen, am not sure since I don't eat high carb flours and starches. I haven't tested baking with those flours.
Sally
Can coconut flour be substituted for almond flour?
Mira
Hi Sally, I'm sure it can, but I haven't tried yet! You can try to use 1/3 of the amount of the almond flour.
Lee
These are absolutely amazing! Turned out perfectly (albeit brown, due to the psyllium husk brand). Will definitely be making again and again!
Nancy
Hi!
How would this work in a bread machine?
Mira
Hi Nancy, I have not tried so am not sure!
Rebekah Samuels
I would expect that it wouldn't work, mainly due to the fact that you dont knead it, all you do is separately mix the wet and dry ingredients and then add them together and stir. It seems like a very easy recipe. And as it only takes 10 mins to prepare rather than hours in a bread maker, it would be better to make them by hand.
Marianna Pacheco
I love your buns. I have baked them several times. I have loved the just right size buns and my BS are on target.
Today I went off the boat and since the buns had garlic in it, I added some turmeric, green chives, broccoli seeds, hemp seeds and some flax seeds. Well, let me tell you, it did not come out as a bun but as a "quick grab and go" kinda savory "cookie" :). I had to fight off my husband and kid to make sure I have one for tomorrow. Thank you for all the ideas. Love you and Bless you.
Lola
Help!!!!
They turned completely purple! Followed recipe and used the ingredients suggested... still turned dark purple!
Mira
Hi Lola, even if they're purple, they still taste the exact same. Some psyllium husk does that. Just have to find a lucky batch that doesn't turn purple. The colour doesn't affect the taste whatsoever.
Donna
This is the first time I have baked using psyllium powder. imaging my surprise when I opened th oven and found PURPLE rolls!
Waiting to cool down to see how they taste but the only difference was I used caraway instead of the sesame and sunflower seeds. Any explanation or way to avoid? -- No that I have an issue with purple but others do.
Mira
The purple is because of the brand of psyllium you used. Some turn out purple and some don't. It all depends on the brand. But even the same brand can give different products. I always recommend NOW psyllium husk powder as I've never had any problems with it, but some who have tried it have mentioned that their breads turned purple too. Just have to find a batch of psyllium that doesn't turn purple...
fizz
can i use any other flour instead of almond flour since its expensive where i live ?
Mira
You can use any other nut flour.
Petra
Delicious; great texture and so easy, already shared the recipe with my friends 🙂
Sarah
I followed the recipe to the 'T' but my rolls were pretty flat. Is there anything I could have done that caused this. They also came out brown.
Mira
The colour depends on the type of psyllium you used and if you used blanched almond flour or not. For the flat part, is you baking powder still okay or is it passed expiration>
Ife
Thanks recipe sounds great but I was wondering if I could substitute the almond flour with coconut flour as my daughter does not like the almond flavor.
Mira
Hi Ife, coconut flour isn't a 1:1 replacement for almond flour. You would need to change the dry and wet ingredients ratio.
Sally McKelvy
Nummy!
Just made these today...in fact, this recipe is why I purchased psyllium husks.
Because many reviews of psyllium husks POWDER complained that it was too fine and flew around upon opening the bag, I opted for whole husks, which I then ground to a semi-fine state. This gave the crust a bumpy appearance, as though I'd added seeds (I did not).
I had to bake these an additional 15 minutes on 375, but that's likely because of my wonky RV oven. (It's necessitated many recipe adjustments, so I don't believe it's the recipes fault.)
The crust is perfect...I'm sure my next use of this recipe will be a pizza crust. But it's pretty much guaranteed there WILL be a next time!
Thank you so much for your hard work to bring easy recipes to those of us new to Keto cooking. I'll be combing your site with anticipation of what other goodies you've shared!
Nan
Doesn't taste like wheat bread to me but has a nice texture. Not bad at all. Will make again!
Majbritt
Hi
You recipe looks amazing - except from the eggs... Do you think its posible to make a vegan version? Im thinking flax egg and/or baking powder? Wich function does the egg have i this recipe?
Thanks Again <3
Mira
Hi Majbritt, I'm not really experienced in vegan baking so am not sure if flax eggs would work. Let me know if those work, though!
Baiba
Maybe experiment with chia seeds. Put some in cup with water and leave over night. Google the proportions.
Judy Anne
Thank you for this recipe. My favourite Keto bread, tasted just like wholemeal buns.
Michelle C
Thank you! This reciepe was the first one that hasn't been so dry I choke a little. (Lol) I think I'm going to make them for Thanksgiving this year. I hope I can find more reciepes from You. ♡
Gail
WOW! The best bread or buns I have made low carb, the possibilities are endless. Thank you, thank you.
Laura
These are amazing!! Came out perfect and hot the spot. I have noticed this my psyllium husk stuff always comes out with a purple hue, this doesn’t bother me because it all tastes amazing, just wondering why that is.
Donna
Some Psyllium husk powders do that. Jay Robs is supposed to not do that, but for the cost, I'll eat purple bread.
Amy Annie Ophelia
Wow, these look amazing! I can't wait to make them. My only question is the carb count (I wasn't sure whether this was using the UK or US method); is the carb count the total or net carb, and if it is total, should we take the fibre off?
All thanks!
Amy.
Mira
Hi Amy, the carb count is the total, so you have to minus the fiber.
KdonnRN
Made these today. Did not have all the sesame seeds or chia seeds so I used two teaspoons of Trader Joes EVERYTHING BUT THE BAGEL seasoning. Used extra light olive oil due to not the right coconut oil here. Used a 1/4 cup measure and got 6 buns. Delicious and will make these many more times. I'm thinking caraway seeds for a rye flavor. Good with corned beef. Cinnamon and raisin for breakfast. Think there are endless possibilities.
Thanks
Audrey
Hi.. i've baked this but mine didnt have the rise as nice as the photo you've posted here.. cant get the roundy shape.. i used oil instead of butter. The batter is very very wet.. cant mould it with my hand.. just dropped it on the lined tray and bake it..
Mira
Did you use psyllium husk powder? The psyllium should absorb all the liquid right away.
Audrey
Yes i did used psyllium husk.. but still the end product was tasty, just that it doesnt have the nice roundy shape..
Thanks Mira 😊
Claudia
Hi Mira, this recipe is amazing! Didn't have any sesame seeds, sunflower seeds or chia seeds, so I added a teaspoon of tahin paste, 2 tsp of poppy seeds and 2 tsp of Nigella seeds. The garlic powder had turned to stone, so I used onion powder instead. Long story short, they turned out fab... and funky lavender to boot 😀
Just had one with butter and tahin paste, and another one with butter and cheese, and it's just like the real thing. Great texture, great smell, loved it! And you were absolutely right - you cannot taste or smell the eggs at all. Even my husband, who thus far was no fan of pseudo-bread, polished off two in quick succession and is raving about them. So we'll be making this over and over again. Thanks so much for a great recipe!
Divleen Kaur
Beautiful, amazing and satisfying. Thanks so much for this recipe, it was incredibly easy to make and I absolutely loved them. This will be my go to recipe for keto bread from now. It was the first keto bread recipe that I tried and it was a success. I made chicken burgers and they were a hit.
Julien
Mira,
Quick update: I remade the rolls (following the recipe directions - no "mad scientist running amok" moments this time around!). I just added garlic and a sprinkle or two of dried minced onion (no seeds on hand.) Verdict: YUM!! Even my non-keto husband is eating them with our steak and salad dinner.
Questions: what do you think about some addition/substitution of the almond flour with the oat bran fiber? The oat bran fiber is zero carbs and maybe could work towards a "whole wheat" type roll. But the actual science about how to incorporate it is beyond me.
Thank you again for your great work on developing these rolls!
Julien
Mira,
Just tried the recipe - here are my results. Please note that I went WAAY off the rails (small recipe reading issue - not paying close enough attention!)
1. Used 3 whole eggs (not 1 egg plus 2 egg whites)
2. Used 50 g almond flour and 50 g oat bran fiber
3. Ended up adding 4 additional TB hot water.
4. Also added 4 Tb whipping cream
5. Added 1 tsp vanilla
6. Added 1 TB sweetner (Swerve confectioners mixed with Lakunto Monk fruit.)
7. No seeds, no garlic.
With all that craziness, the rolls turned out surprisingly well. A bit heavy (maybe too much liquid?) and a bit bland, but your basic idea with the psyllium husk still worked insofar as the texture. Thank you so much for publishing this recipe!
Dorothy Tabone
Hi just want to ask if I can use this as pizza base
Mira
Hi Dorothy, I haven't tried, but I think it would work nicely! Just flatten it out with a roll pin first.
LindaRose
Hi Mira, these sound great! Could cheese be added to these? If yes, how much should I put in and would I need to adjust any of the other ingredients?
Mira
Yes, of course! I've added some cheddar to them before in cubes and it was yummy. You can add as much as you want and you don't need to adjust the other ingredients.
MaryEllen
I just made these rolls and OMG they are really, really yummy!! Great mouth texture and taste! Thank you for sharing your yummy recipe 🙂
Mira
thank you!
Dorothy
Hi the seconde time l made these, they are great but just want to ask do you have to put in all the water because when l did it came out a bit watery so had to put in more almo d flour and pysillium powder.
Mira
I usually need to put in all of the water because it helps them get bigger in the oven.
violet
Can you substitute anything else for the psyllium husk powder?
Mira
Unfortunately no, since these are psyllium husk buns.
Glenda
Psyllium husk powder is available at Nuts.com. I'm sure other online businesses carry as well.
Siena Foxx
I have used Psyllium whole husks (from Yerba Prima), and the buns were delicious! It had a whole grain feel in the texture of the buns! Yummy. Making again today.
Katie
I LOVE this recipe. I have made counless buns using this recipe. My favorite version is making it into cinnamon raisin buns just take out some of the savoury spices and add in cinnamon, raisins a bit of stevia for sweetness! Today I got adventurous and made a loaf!! Doubled it as as ( little extra seeds for the crust), baked for 45 minutes in a silicon loaf pan! It turned out amazing! Thank you for this recipe:)
Momolini
The best keto bun recipe I have come across so far! Easy to make, although doubted the outcome during the process of making them, but well worth it in the end. Great with burgers and when we have a craving for bread whilst on keto diet. No eggy or coconut after taste which other keto breads tend to have. In fact, I'm making them tonight even when we aren't on the keto diet!
Carol Little
These were very good. It was my first try with one of the psyllium husk bread recipes. I had to restrain my husband from having more than one.
Amanda
These are wonderful! The only thing I changed was to use olive oil in place of the coconut because all I buy is unrefined coconut oil. I don't have a scale, so i did a measurement conversion search on Google and found that 100gs of almond flour is approximate to 1/2 cup. I tried it and they came out just perfect! Thanks so much! I haven't had such a delicious roll since I went gluten free 5 years ago! I'm going to try adding 1 or 2 teaspoons of honey next time. Thanks again!
Jodie
What is the best way to store these??
Mira
Hi Jodie, I store them in the fridge or freeze them.
Jen
Sorry, I meant to say mine came out scones-like / tea biscuit -like, not shortbread-like! 😀
Jen
Thanks for the recipe!
I have reactive hypoglykemia and diabetes, and after being mostly without bread for years, I decided to try keto-baking! This seemed the most promising recipe. 🙂
Because of my adventurous nature and the contents of my cupboard I did some chances to the recipe, albeit being a first timer. I used normal almond flour (in Finland the non- blanched kind is more common), and only white sesame seeds as I didn't have black ones, and toasted them slightly with the sunflower seeds. I used sugarfree oat milk instead of water, and rapeseed oil instead of coconut oil. They turned out fine! A bit dense perhaps, and, as someone else said, shortbread-like, but the taste was good and I had no problem with the consistency. My version might benefit from a bit more baking powder, more liquid and perhaps soking the psyllium for a moment before baking, in order to better mimic glutein.
Wery nice recipies here, I'll try something sweet next, when I get myself some sweeteners!
suzanne
Hello! Would coconut flour work in the place of almond flour? We have multiple nut allergies in the family. Thanks!
Mira
No sorry, you would need to change the liquid and egg ratio for the coconut to work.
Elizabeth
Typically, if you are substituting coconut flour, only use about 1/3 of the amount as it's very dry, absorbs a lot of liquid!
Nancy
These are seriously the best keto buns I've EVER made. Wow, who knew bread made with psyllium would taste like the REAL thing. Thanks so much for the recipe!!
Hélène Nicole
This is so useful and delicious!
Hélène Nicole
Great!
Liz
Water isn't listed in the ingredients, is it needed?
Mira
Hi Liz, it’s the first ingredient listed. 4 tbsp of boilin water are needed.
Susan Rajan
I tried these today and it came out very well!
Debbie
I would love to make these a second time but a bigger size, so maybe 3 bigger sized buns instead of the 5 smaller sized ones. I loved them but will leave out garlic this time so i can have pb and sf jam...how much longer cooking time would I need approx??. Thanks for a great recipe!
Mira
I would start with 10 more minutes and poke them with a chopstick inside to see if they're still raw. Add more time as needed.
katie
Thanks for sharing!!! Could I use pink salt replace Himalayan salt? Thanks
Mira
Pink salt is Himalayan salt. You can use any type of salt you want.
Melissa
Hello from Singaporep! I used now foods psyllium husk as I didn’t read the part about using psyllium husk powder and they turned out perfect fine! I also replaced the coconut oil with butter! Got four buns instead of five and I wish I could share the pics with you! My sunflower seeds turned green inside the bun though! Buns were kept frozen and left to come to room temperature before heating up lightly in the microwave. They are light, fluffy, almost like pancakes!
Thank you!
Mira
Hi! Yes, whenever you bake with sunflower seeds or flour, the baked goods tend to turn green sometimes! Perfectly normal haha. Perfect for halloween though!
Christine
I had some expiring egg whites to use up so this recipe was perfect. I don't have a scale so I tried 1 cup of almond flour but it resulted in more of a muffin batter than a dough. I added coconut flour until it firmed up (about 1/4 cup). I replaced half of the coconut oil with butter and used 1 tbsp chia seeds since I didn't have any sesame seeds. But I will definitely get some other seeds for next time. Thank you!
Tracy
These didn't work, I'm so sad. The batter was not thick and I got flat dense biscuits. I re-read the recipe and realized I had psyllium husk - not powder - maybe that was the culprit?
Mira
Yes, that may have been the culprit. You're the first person I hear of that these didn't work. You really need the powder to absorb all of the liquid so you can form balls.
NC
There is 4 tablespoons of hot water listed at the top of this recipe but the video shows only putting in 1 tablespoon of hot water, could be the reason.
Mira
In the video I put 4, I just skipped adding every table spoon scene for time purposes. That glass bowl in the beginning full of water were the 4 tbsp of water that I added one at a time.
Jacqueline Nieuwenhuis
I used husks and only added 1 table spoon of hot water, worked perfectly as well! Great recipe!
Jenn
Thank you for this great recipe! I have made any and all kinds of low carb rolls, bagels, breads in my search for a decent alternative and this one was one of the best! I used Trader Joe's Everything But the Bagel seasoning since I'm pretty sure all of the sesame seeds are covered in there, lol, and doubled the amounts. I froze the rolls right away and pulled a few out this morning to toast up for breakfast and they toasted up SO WELL! They had a nice little crust on them, chewy center and the coconut oil gives them a buttery texture as well. These were NOT EGGY and I loved that 🙂 I used the NOW brand psyllium husk powder and gave them an extra grind before using them. The rolls were not purple going into the oven, but they did come out that way - it doesn't bother me though and they taste amazing. Great job!
Megan
Any feedback as to how it would go with flax eggs, as I'm vegan?
Mira
Hi sorry! I haven't tried making it with flax eggs so I couldn't tell you if it works!
Laurie
I have made these with eggs and vegan version using flax eggs as a replacement. I use 2 flax eggs to replace the egg and egg whites. The rolls turn out a bit more dense but that is the only difference I notice. Delicious recipe either way!
Lisa
HI there I have made these a couple of times and they are easy and yummy! I do have a question though - mine are more of a tea biscuit texture and the ones in your pic look more like traditional bread. I used gluten free oat flour instead of almond flour could this be why?
Thanks!
Lisa
Mira
I think that could be why since oats are less fatty than almonds. I haven't tried with oats though because they're too high in carbs, So I can't be certain. But you should try the almond version! It's yummy 🙂
Suhina
Hi Mira. Thank you for the post. I'm wondering if anyone has made extra and frozen these buns to consume during those hectic weekdays?
Mira
I've done it. I slice them first and freeze. Microwave them a few seconds and toast them.
Christina
I live in Ecuador and cannot find almond flour, any suggestions on substitutions?
Mira
Any other type of nut flour will work.
September Day
You can make your own almond flour at home. Either get blanched almonds and grind up or soak almonds in hot water for a few minutes and remove skins allow to dry overnight then grind up
Susan
I am really looking forward to trying these but I am allergic to almonds. I need to sub Brianna Thomas's baking mix, or use oat flour. Hoping my tries are edible. Thank you for creating & sharing this recipe!
Mira
Are you allergic to all nuts or just almonds, because any other nut flours will work. You could also try sunflower flour.
Lori
Has anyone substituted the eggs with flax eggs, for allergy reasons, and been successful?
ann g
These buns tasted awesome after they cooled. I used Now brand psyllium husk powder and they turned lavender in color. I'm not sure why.
Mira
That's actually really interesting! Most brands of psyllium turn purple (nothing to worry about), but the NOW brand is known for NOT turning purple, which is why I recommend using that one. So I'm also wondering why your buns turned purple!! So weird! Maybe it was affected by another brand of the other ingredients you used...
Rosemary Anderson
Jay Robb Psyllium Husk powder does NOT turn your bread purple. I've used NOW brand and they did turn color. Doesn't affect the taste at all, just the aesthetics of it all. I've been making these for quite some time and they always turn out wonderful and I freeze them and then take a couple out for dinner and put in my toaster oven for about 10 min. Perfect!
Stacey
This is funny, as I've tried a variation of this recipe twice-- the first time with Organic India Whole Husk Psyllium that I ground myself in my VitaMix (the rolls did not turn purple), and the second time with NOW psyllium powder that I bought online. The rolls made with the NOW powder turned purple... as if it had blueberries in it or something! I thought maybe it was the brand of baking powder I was using? But maybe it's the batch of NOW psyllium powder. Regardless, it's a great recipe and it's wonderful for my hubby to enjoy burgers and sandwiches on his Keto diet. I've not added seeds, or even any oil, and they still turn out to have a great texture.
Mira
Hi Stacey, psyllium can be so tricky. Some batches just turn purple and am never sure which batch will be normal haha.
Diane N.
I made these with the following modifications, and they are fantastic!
Additional 100 grams almond flour (get a food scale-well worth it with LCHA/Keto flour measures)
Total of 2 T. Chia seeds
Total of 2 T. white sesame seeds
FOR HONEY WHEAT FLAVOR - 2 drops Ez-Sweetz OR 2 t. granular sweetener (so good)
Subbed coconut oil for Light Extra Virginia olive oil
1 additional egg white
1 T. additional psyllium husk powder (b)ought mine at Target
**Omitted garlic
Bake at 375F for 35 minutes. Enjoy!
Mira
Sounds delicious! I'll have to make some your way too!
Marie Lalor
So, I LOVE these, but I'm wondering where all the fat comes from? 20g?
Mira
Almond flour has 51g and coconut oil has 42g, plus a few grams for the other ingredients making it 20g per bun.
Yen
Just wondering what difference it would make in the recipe if i used the unrefined coconut oil instead of the refined? Would the recipe not work? Any way to substitute it with anything else?
Thanks
Mira
Hi, the only difference is that it's going to taste like coconut, whereas refined coconut oil doesn't have any flavours.
Linda Anderson
I was wondering if I could use Olive Oil instead of coconut oil?
Mira
You can use any type of oil you wish, it will just have an aftertaste 🙂
September Day
I wonder if bacon grease would work. Might give a nice flavor
Mira
It's the same. Just will taste like coconut if you use unrefined coconut oil.
Jan McGivern Lewis
1. Do the seeds serve any purpose other than flavor? I do have chia, but not the others. What about garlic powder?
The reason I'm asking is I think they'd be awesome for meat and cheese sandwiches or hamburgers, but for a peanut butter sandwich the garlic or seeds might not be the best flavor combo. 😉
Mira
Hi,
Nope they are not needed. Just in there for flavour.
Jan McGivern Lewis
Thank you for the quick answer! I will try them both ways!😊
Susan
Hi Mira. Just tried the buns and the recipe is so simple! I didn't have any seeds or ACV, and had to run the psyllium husk thru my nutribullet to make the powder, and they still came out fab! Just scoffed one straight out of the oven with melted butter and a slab of mature cheddar, absolutely yum!! Many thanks for the recipe!
Mira
Great!! I'm happy they turned out delicious 🙂 Thanks for commenting!!