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    Home » Low Carb Breads » Low Carb Buns » Almond Flour Buns – 8 Flavor Variations

    Almond Flour Buns – 8 Flavor Variations

    September 19, 2022 by Mira 387 Comments

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    As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links, view our disclosure policy for details.

    Jump to Recipe
    If you haven't tried these keto buns yet, then you're definitely missing out! These low carb buns are made with psyllium and can be used for sandwiches, hot dogs, hamburgers and more! This recipe requires no yeast or coconut flour and come out so soft and fluffy! You won't ever want to make any other keto bread recipe again! #ketobread #ketobuns
    The Best Ever Keto Buns image showing a small sandwich.
    8 Ways to Make Low Carb Buns
    Crazy Easy Low Carb Buns
    8 Ways to make Keto Bread- My PCOS Kitchen
    Soft & Chewy Keto Buns

    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.

    Bun used as a sandwich stuffed with a runny egg, tomatoes and spinach.

    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
    • Why These Grain-Free Almond Flour Buns Work
    • What is Psyllium Husk?
    • Key Ingredients for Perfect Almond Flour Buns
    • How to Make Grain-Free Almond Flour Buns
    • Flavor Variations to Try
    • Troubleshooting Tips
    • Frequently Asked Questions
    • Recipe Card
    • Read Comments

    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

    3 different types of psyllium husks in 3 different bowls.
    This shows the difference between store-bought psyllium husk powder, psyllium whole husks and homemade psyllium husk powder.

    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.

    Ingredients for low carbs in small white bowls.
    These are the ingredients that you will use to make these keto buns.

    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.

    Steps showing how to make almond flour buns.

    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!

    Images showing how to shape almond flour buns.

    Flavor Variations to Try

    The beauty of this recipe is how easy it is to customize! Here are 8 different variations to try:

    8 different variations of keto bread made with the same base recipe.

    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.

    A bacon cheeseburger served on homemade almond flour buns.
    For these burgers, I separated the dough into 4 and dipped each bun into sesame seeds.

    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!

    Soft buns being squished with a hand so show how soft they are.
    See how squishy these are?

    Frequently Asked Questions

    How long do these keep?

    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.

    How do I thaw the frozen bread?

    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.

    What can I use instead of coconut oil?

    Feel free to use avocado oil, olive oil, butter or ghee.

    Do you need to add the seeds?

    No, you do not need to. Read above to see the 8 different kinds of breads you can make with the dough.

    Why are my buns purple?

    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.

    What are possible ingredient substitutions?

    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.

    Can I make a loaf instead?

    Yes you can! Double the recipe and cook it at 180C/350F for 45-50 minutes.

    Can I make keto burger buns instead?

    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.

    Can I make them egg free?

    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

    A basket of keto buns filled with different seeds.
    Print Pin Leave a Comment
    4.91 from 140 votes

    Easy Low Carb Keto Buns with Almond Flour

    These almond flour buns are perfect for sandwiches, burgers, or just enjoying with a bit of butter. The best part? You can play around with different flavors! Whether you’re making grain-free hamburger buns, pairing them with soup, or just grabbing one for a quick snack, these buns are versatile, satisfying, and delicious.
    Course Appetizer
    Cuisine American, Canadian
    Keyword almond flour buns, keto buns, keto burger buns, low carb bread, low carb buns, psyllium buns, psyllium husk powder
    Prep Time 10 minutes minutes
    Cook Time 25 minutes minutes
    Total Time 35 minutes minutes
    Servings 5 buns
    NET Carbs
    calories 236kcal
    Protein
    Fat
    Cook Mira

    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

    1. The psyllium husk powder cannot be substituted or removed.
    2. Please don't leave out the boiling water. You need it to activate the psyllium.
    3. Make sure to use refined coconut oil instead of the extra-virgin kind as you'll get a coconut taste.
    4. If you double the recipe, you may need to add 1-2 tbsp of hot water to the batter.
    5. 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.
    Other Flavor Variations
    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 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).

     

    All text, pictures & videos are copyright protected © by Mira Richard-Fioramore for My PCOS Kitchen.

     

    Shares are very much appreciated, just make sure to share a link and not a screenshot.

     

    Copy/pasting full recipe text to websites and social media is prohibited. Excerpts, single photos, and links may be used, provided that full and clear credit is given to www.mypcoskitchen.com with appropriate link back to the original content.

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    Ashley

    Food Blogger | Beating PCOS through diet and lifestyle | Healthy Food Enthusiast | Amateur Photographer | Animal Lover | Based in Virginia

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    Reader Interactions

    Comments

    1. barb

      March 28, 2025 at 7:25 am

      what is actual baking time and tempasure, 350 for 25 mins. or 375 for 30 mins?

      Reply
    2. Linda La Lone

      March 05, 2025 at 7:33 pm

      How many carbs do these have?
      Looking forward to trying them. Thank you!

      Reply
    3. Toshia

      July 02, 2024 at 10:54 pm

      Could I sub cashew flour for almond flour? I have an intolerance.

      Reply
      • Shaylea

        August 22, 2024 at 10:56 pm

        You should be able to use cashew flour!

        Reply
    4. Mark Thorne

      June 05, 2024 at 11:49 am

      5 stars
      Just made these came out lovely and my daughter who is coeliac really liked them and she's fussy 😁

      Reply
    5. Elizabeth

      May 17, 2024 at 1:56 pm

      5 stars
      These made wonderful sandwich buns. I used half liking and half almond flours. I mixed in a half cup of pimento cheese.

      Reply
    6. Amy

      April 10, 2024 at 8:50 am

      5 stars
      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.

      Reply
    7. Rebeca

      April 08, 2024 at 2:07 am

      5 stars
      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!

      Reply
    8. Sandy

      February 26, 2024 at 7:03 pm

      5 stars
      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

      Reply
    9. Nava Morris

      October 03, 2023 at 3:42 pm

      5 stars
      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.

      Reply
    10. Nava Morris

      October 03, 2023 at 3:33 pm

      5 stars
      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.

      Reply
    11. Hope Fuller

      July 29, 2023 at 12:43 pm

      5 stars
      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!!

      Reply
    12. Flo

      July 19, 2023 at 7:03 am

      5 stars
      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 🙂

      Reply
    13. Rhonda

      July 17, 2023 at 4:42 pm

      5 stars
      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!

      Reply
    14. Rebecca

      July 17, 2023 at 12:33 am

      5 stars
      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

      Reply
    15. Heather Murphy

      July 11, 2023 at 3:44 pm

      5 stars
      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.

      Reply
    16. Tinneke Tin

      May 16, 2023 at 10:31 pm

      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. ♥

      Reply
    17. Tinneke Tin

      May 13, 2023 at 5:50 am

      5 stars
      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!🥰

      Reply
    18. BeeH

      April 24, 2023 at 2:46 pm

      5 stars
      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.

      Reply
    19. BeaH

      April 22, 2023 at 2:07 am

      5 stars
      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!.

      Reply
    20. Stephanie

      March 06, 2023 at 4:07 pm

      5 stars
      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.

      Reply
    21. Valerie Lake

      February 01, 2023 at 10:05 am

      5 stars
      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.

      Reply
    22. Helen Oliver

      January 27, 2023 at 2:08 pm

      5 stars
      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.

      Reply
      • Lisa

        January 30, 2023 at 2:01 am

        5 stars
        Amazing buns!! Thank you so much for this great recipe Ashley!!

        Reply
      • Emily

        August 08, 2023 at 10:28 pm

        Is there a way I could replace almond flour for coconut flour? I know coconut flour is more absorbent. Maybe extra water?

        Reply
        • Kate

          November 12, 2023 at 12:26 pm

          We have a coconut flour recipe on the site too!

          Reply
    23. Helen

      January 23, 2023 at 2:59 pm

      5 stars
      Sounds greaat, can I use it as a pizza base?

      Reply
    24. Shelah

      January 20, 2023 at 5:12 pm

      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!

      Reply
      • Kate

        November 12, 2023 at 12:45 pm

        I have another recipe with coconut flour! 🙂

        Reply
    25. Charlotte Williams

      December 25, 2022 at 4:25 pm

      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.

      Reply
    26. Alissa

      August 31, 2022 at 7:42 pm

      5 stars
      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!

      Reply
    27. Laurie C Santavicca

      November 02, 2021 at 6:31 pm

      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!

      Reply
      • BEATRIZ HERRMANN

        January 11, 2023 at 4:27 am

        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?

        Reply
      • BeaH

        April 21, 2023 at 4:26 pm

        5 stars
        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

        Reply
    28. Kat

      October 11, 2021 at 10:23 am

      Hello, how much is equivalent to whole psyllium husk to your recipe? I don't have a powder form 🙂

      Reply
      • Mira

        October 12, 2021 at 1:06 am

        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!

        Reply
    29. Stephanie

      October 05, 2021 at 12:02 am

      5 stars
      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!

      Reply
    30. Nadine

      August 31, 2021 at 12:50 pm

      5 stars
      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.

      Reply
    31. Hira Ziad

      August 23, 2021 at 4:29 pm

      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 🙂

      Reply
      • Mira

        August 30, 2021 at 4:00 am

        Hi Hira, you can stuff anything, but if you use chicken I suggest using cooked chicken beforehand.

        Reply
    32. Emily

      June 09, 2021 at 2:11 pm

      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!

      Reply
      • Mira

        June 09, 2021 at 11:51 pm

        Before they were cooked? Then yes toss them, the dough won't be good anymore. If after they were cooked, then they're fine.

        Reply
    33. BD

      June 03, 2021 at 9:28 pm

      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!

      Reply
      • Mira

        June 04, 2021 at 9:44 am

        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.

        Reply
        • Mai

          June 27, 2021 at 5:05 am

          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!!!!!

          Reply
          • Mira

            June 29, 2021 at 7:17 am

            It's 2 eggs or 2 whites and 1 yolk. Both work. The recipe was updated to the 2 eggs as it's simpler.

            Reply
    34. Jaimee

      June 02, 2021 at 4:39 pm

      Hey this looks so good !
      I’m wondering if I could form into a loaf to make bread slices, would this work?

      Reply
      • Mira

        June 03, 2021 at 2:36 am

        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 🙂

        Reply
        • Kimberley Mitchell

          October 10, 2021 at 5:34 pm

          Hi!
          Which size loaf pan do your recommend?
          Thanks in advance 🙂

          Reply
          • Mira

            October 12, 2021 at 1:05 am

            Hi Kimberley, just a normal sized one like 9x5".

            Reply
    35. Corey

      May 26, 2021 at 8:04 pm

      Can you make the cinnamon roles without the stevia powder (or sub liquid stevia)?

      Reply
      • Mira

        May 27, 2021 at 5:17 am

        Yes, the dough will just be less sweet! You can use liquid stevia too.

        Reply
    36. Sara

      May 19, 2021 at 1:07 pm

      Delicious and so light!
      These are definitely my best rolls I have ever made.

      Reply
    37. Yasmine

      April 29, 2021 at 5:52 pm

      5 stars
      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 🙂

      Reply
      • Mira

        May 03, 2021 at 1:40 am

        Yep! You can add any cheese or spices in!

        Reply
    38. Ashley

      April 29, 2021 at 1:13 am

      5 stars
      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!!

      Reply
    39. Lisa Polidora

      April 22, 2021 at 5:54 pm

      Do you recommend any particular brand of pysillium husk?

      Thank you
      Lisa

      Reply
      • Mira

        April 26, 2021 at 12:55 am

        I always use the NOW brand.

        Reply
    40. Christina Roufanis

      April 17, 2021 at 5:34 pm

      5 stars
      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!

      Reply
    41. Melissa Heuser

      April 15, 2021 at 2:41 pm

      5 stars
      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!!

      Reply
    42. Christy

      April 01, 2021 at 4:41 pm

      5 stars
      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! 😄

      Reply
    43. Lana Merabi

      March 26, 2021 at 5:21 am

      Omg best buns I’ve ever ever tasted thanks for sharing ❤️👏

      Reply
    44. Nawel

      March 02, 2021 at 10:50 am

      Do you use psyllium husk or psyllium powder or self-grind psyllium husk?

      Reply
      • Mira

        May 18, 2021 at 8:04 am

        I use powder! The link is in the recipe card.

        Reply
    45. Wendy Peters

      February 25, 2021 at 2:17 pm

      5 stars
      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

      Reply
      • Diane

        June 10, 2021 at 12:55 pm

        Hi! Was wondering if I could leave out the seeds. Have digestive issues and seeds are not agreeable for me. Thanks!

        Reply
        • Mira

          June 10, 2021 at 2:01 pm

          Hi Diane, you can just follow any of the flavour variation recipes in the recipe card, there's 5 that doesn't include seeds.

          Reply
          • Amanda

            February 07, 2023 at 9:19 am

            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.

            Reply
    46. Elaine Able

      February 11, 2021 at 12:49 am

      5 stars
      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?

      Reply
      • Tink

        February 03, 2023 at 4:40 am

        4 stars
        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 🙂

        Reply
    47. Karla Klein

      July 04, 2020 at 11:09 pm

      5 stars
      super easy and delicious recipe. made these for my three picky eaters and they asked for more.
      Thank you for sharing!

      Reply
    48. Rebekah

      June 19, 2020 at 10:42 pm

      5 stars
      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!

      Reply
    49. Renee

      June 17, 2020 at 12:50 pm

      5 stars
      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!

      Reply
    50. Uzma

      May 21, 2020 at 3:19 am

      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.

      Reply
    51. Bronwen

      May 18, 2020 at 8:26 am

      This is the best bun recipe I've made. Really delicious!

      Reply
    52. Jessica

      May 08, 2020 at 7:08 pm

      Our buns turned a dark grey color in the oven. Any ideas why that would be?

      Reply
      • Mira

        May 09, 2020 at 12:37 am

        Hi Jessica, depending on the brand of psyllium you use, they turn grey or purple. Same taste or texture though!

        Reply
    53. Poppy

      May 07, 2020 at 2:26 am

      LOVE this recipe! Thank you; they are so delicious.

      Reply
    54. Natasha Richardson

      May 05, 2020 at 3:14 pm

      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!

      Reply
      • Mira

        May 06, 2020 at 2:21 am

        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.

        Reply
    55. Carla

      April 27, 2020 at 5:28 pm

      This is the absolute best bread recipe! Thank you thank you!
      I made bread sticks the second time. Perfect texture and flavor.

      Reply
    56. Lesley

      April 25, 2020 at 3:17 am

      5 stars
      Love love love these buns!! Keeper recipe for sure.

      Reply
    57. Cari

      April 20, 2020 at 4:12 pm

      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!

      Reply
    58. Lilibeth Cabebe

      April 20, 2020 at 2:39 am

      5 stars
      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.

      Reply
    59. Yulia

      April 15, 2020 at 6:29 pm

      These are outrageously good! I had all the ingredients on hand, so was able to make them super fast.

      Reply
    60. Lori

      April 15, 2020 at 12:31 am

      I'm wondering about using melted butter instead of coconut oil.

      Reply
      • Mira

        April 21, 2020 at 8:05 am

        Yep that's fine! Any fat will work.

        Reply
    61. Michrke

      April 13, 2020 at 7:58 pm

      5 stars
      Love this recipe!

      Reply
    62. Katie

      April 12, 2020 at 12:40 am

      5 stars
      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.

      Reply
    63. Christie

      April 11, 2020 at 5:14 pm

      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. 🙂

      Reply
    64. Hippty

      April 11, 2020 at 1:11 pm

      Hi Mira

      Thanks for the recipe!

      Can I used a breadmaker for the keto bun and have it in a loaf form ?

      Reply
      • Mira

        April 21, 2020 at 8:08 am

        Hey, I have no tried, so not too sure! If you do try let me know if it works!

        Reply
    65. Crystal Chan

      April 10, 2020 at 7:21 am

      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?

      Reply
      • Mira

        April 21, 2020 at 8:07 am

        Hi Crystal, the color depends on the psyllium you use! Some brands turn purple, dark grey etc.

        Reply
    66. Belle

      April 06, 2020 at 5:19 pm

      Hi! Tried the recipe today...my buns came out from the oven really hard like stones 😫.
      I don't know where it came wrong.

      Reply
      • Mira

        April 07, 2020 at 6:54 am

        Did you add psyllium? Without psyllium, these will come hard hard as rock.

        Reply
    67. Cheryl

      March 25, 2020 at 10:13 am

      5 stars
      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.

      Reply
    68. Michelle

      March 21, 2020 at 6:51 pm

      5 stars
      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!

      Reply
      • Michelle

        April 09, 2020 at 10:12 pm

        5 stars
        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!

        Reply
    69. Emily Pineda

      March 16, 2020 at 3:53 am

      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!

      Reply
      • Mira

        March 16, 2020 at 4:28 am

        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.

        Reply
    70. Lisa Amador

      February 28, 2020 at 2:41 pm

      5 stars
      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.

      Reply
    71. Cheri

      February 27, 2020 at 5:46 pm

      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.

      Reply
    72. Judy

      February 16, 2020 at 4:58 pm

      Absolutely delicious!!! And soooooo easy to make!

      Reply
    73. Jenna

      February 07, 2020 at 10:10 pm

      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!

      Reply
    74. Deborah L Cole

      February 06, 2020 at 7:45 pm

      Just made these & they are amazing! Thank you! Best keto bread/roll recipe I have tried to date!😁

      Reply
    75. Hema

      January 27, 2020 at 11:52 am

      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!

      Reply
      • Mira

        January 30, 2020 at 5:19 am

        Hi Hema, it's 1 whole egg and 2 egg whites like the recipe says.

        Reply
    76. Julie

      January 27, 2020 at 1:08 am

      5 stars
      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.

      Reply
    77. Ann

      January 24, 2020 at 4:42 am

      5 stars
      Comes out beautifully. I make a double quantity loaf most weeks.

      Reply
    78. Judith

      January 19, 2020 at 3:16 pm

      How much boiling water?

      Reply
      • Mira

        January 19, 2020 at 3:25 pm

        Hi Judith, it's the first ingredient. 4tbsp.

        Reply
    79. Gina

      January 19, 2020 at 12:33 am

      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!!

      Reply
    80. Josephine

      January 14, 2020 at 11:10 am

      5 stars
      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.

      Reply
      • Mira

        January 15, 2020 at 12:51 am

        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.

        Reply
    81. Diya

      January 09, 2020 at 6:33 pm

      5 stars
      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?

      Reply
    82. Erika V

      January 04, 2020 at 6:33 pm

      5 stars
      I used avocado oil as my fat of choice. Your recipe yields a most delightfully textured and flavored snack, bravo.

      Reply
    83. Jona

      January 04, 2020 at 5:09 am

      How much boiling water should we put? Thanks

      Reply
      • Mira

        January 04, 2020 at 6:15 am

        Hi Jona, it's the first ingredient. 4 tbsp

        Reply
    84. Maryanne Johanson

      December 22, 2019 at 12:55 am

      5 stars
      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!

      Reply
    85. Asher Rankin

      December 18, 2019 at 2:43 pm

      If you used flaxseeds and chia you would not need to use eggs.

      Reply
    86. Daryl

      December 08, 2019 at 1:46 am

      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.

      Reply
      • Mira

        December 08, 2019 at 4:22 am

        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?

        Reply
      • Anonymous

        January 03, 2020 at 11:34 pm

        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.

        Reply
        • SJ

          January 12, 2020 at 2:33 pm

          The husks must be ground to power. Use a cheap coffee/ spice grinder.

          Reply
      • SJ

        January 12, 2020 at 2:35 pm

        The husks must be ground to powder. Use a cheap coffee/ spice grinder.

        Reply
    87. Josito Javier

      November 30, 2019 at 5:54 pm

      5 stars
      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!

      Reply
    88. Donna

      November 30, 2019 at 2:59 am

      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!

      Reply
      • Mira

        November 30, 2019 at 3:40 pm

        Hi Donna, I haven't tried other flours, but I'm sure you could try coconut flour cut in 3 and add more liquid.

        Reply
    89. Becky

      November 25, 2019 at 6:18 am

      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!!!

      Reply
      • Mira

        November 25, 2019 at 6:45 am

        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.

        Reply
    90. Danna

      November 25, 2019 at 4:45 am

      5 stars
      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!

      Reply
    91. Becky

      November 24, 2019 at 2:04 pm

      Do you happen to know if these freeze ok? I’d like to make for thanksgiving but trying to make things in advance.

      Reply
      • Mira

        November 25, 2019 at 6:48 am

        Yep, they freeze fine. Just thaw and toast though.

        Reply
    92. Manya Ogle

      November 19, 2019 at 4:35 pm

      5 stars
      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.

      Reply
    93. Alan Scott

      November 09, 2019 at 10:03 pm

      Can Almond meal be used instead of almond flour.

      Reply
      • Mira

        November 10, 2019 at 8:44 am

        Hi Alan, I'm not sure since I've never baked with almond meal.

        Reply
      • Becky

        November 25, 2019 at 6:12 am

        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 😉

        Reply
    94. Lindy

      November 05, 2019 at 3:54 am

      5 stars
      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! 🤣

      Reply
    95. L. Swank

      November 01, 2019 at 11:16 pm

      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

      Reply
    96. Dee

      October 31, 2019 at 9:16 pm

      5 stars
      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.

      Reply
    97. Tanya

      October 30, 2019 at 10:25 am

      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!

      Reply
    98. Kristina Troxell

      October 21, 2019 at 10:45 pm

      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.

      Reply
    99. Susan Plumlee

      October 13, 2019 at 12:03 am

      Thank you! I used a 7-seed blend for our rolls and they were a wonderful addition to our meal. It’s a keeper!

      Reply
    100. Jacqueline

      October 12, 2019 at 12:19 pm

      5 stars
      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.

      Reply
    101. Kim

      October 07, 2019 at 9:29 pm

      These were amazing! So soft and not grain-ey. Just perfect. Thank you! I will be making again and again

      Reply
    102. Lisa

      September 29, 2019 at 5:54 pm

      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

      Reply
    103. Karen

      September 25, 2019 at 6:27 pm

      5 stars
      Made as prescribed! Delicious! Soft and chewy! Will absolutely be making again!

      Reply
    104. AE

      September 18, 2019 at 8:11 am

      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.

      Reply
    105. Deidra

      September 12, 2019 at 5:11 am

      5 stars
      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!!

      Reply
    106. Denise

      September 10, 2019 at 8:21 pm

      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?

      Reply
      • Mira

        September 11, 2019 at 10:42 am

        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.

        Reply
    107. Marianne

      September 09, 2019 at 6:11 pm

      4 stars
      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.

      Reply
    108. Re

      September 08, 2019 at 4:25 pm

      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!

      Reply
    109. Shida

      September 07, 2019 at 9:15 am

      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

      Reply
    110. Steph

      September 04, 2019 at 12:04 am

      5 stars
      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...

      Reply
    111. Cindy

      September 02, 2019 at 10:44 pm

      5 stars
      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!

      Reply
    112. Stephi

      August 24, 2019 at 4:28 pm

      5 stars
      These came out great, so easy to make and delicious!! Thank you!!

      Reply
    113. Stephi

      August 24, 2019 at 4:25 pm

      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!

      Reply
    114. Leah

      August 22, 2019 at 12:56 am

      LOVE this recipe the best out of all I have tried!

      Reply
    115. Leah

      August 22, 2019 at 12:55 am

      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?

      Reply
    116. Ann

      August 17, 2019 at 4:29 pm

      5 stars
      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!

      Reply
    117. Shida

      August 17, 2019 at 7:53 am

      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.

      Reply
    118. Silvana

      August 14, 2019 at 3:03 pm

      5 stars
      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!

      Reply
    119. Maureen

      August 10, 2019 at 5:02 pm

      5 stars
      thank you so much for posting this recipe 🙂

      Reply
    120. Jonathan Lefor

      August 09, 2019 at 1:34 pm

      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?

      Reply
      • Keodii

        August 15, 2019 at 6:10 pm

        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.

        Reply
    121. Karen

      August 06, 2019 at 11:36 am

      5 stars
      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.

      Reply
    122. Stacey

      August 04, 2019 at 3:01 pm

      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. 🙂

      Reply
    123. Linda Tenz

      August 02, 2019 at 12:10 am

      5 stars
      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!

      Reply
    124. Jean Spedden

      August 01, 2019 at 12:31 pm

      Thanks for this great recipe! It’s made our lives much more pleasant😀

      Reply
    125. Juli

      July 30, 2019 at 3:39 pm

      5 stars
      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?

      Reply
    126. Keri

      July 30, 2019 at 12:00 pm

      5 stars
      Thank you for this, so much.
      I use the extra egg yolks to make mayo while waiting for the bread to bake.

      Reply
    127. Pat

      July 29, 2019 at 6:49 pm

      I have whole psyllium husks on hand. Can I grind them in a coffee grinder to make the psyllium powder?

      Reply
      • Mira

        July 30, 2019 at 1:54 am

        Yes, that should work.

        Reply
    128. Susan

      July 25, 2019 at 7:18 pm

      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!?

      Reply
      • Mira

        July 26, 2019 at 9:32 am

        The colour just depends on the psyllium you use. Some brands turn purple, some grey. Still tastes the same.

        Reply
    129. Raena

      July 21, 2019 at 9:50 pm

      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!

      Reply
      • Suzanne

        August 30, 2019 at 8:55 pm

        Hi did you freeze and how were they after?

        Reply
    130. Anne

      July 21, 2019 at 12:24 pm

      Have you tried using aquafabor instead of eggs to make it vegan?

      Reply
      • Mira

        July 22, 2019 at 1:35 pm

        Hi Anne, sorry I’m not vegan so I’m not familiar with vegan substitutes.

        Reply
      • Robyn

        August 02, 2019 at 11:58 pm

        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.

        Reply
    131. Sarah

      July 18, 2019 at 6:46 pm

      5 stars
      Tried this today and its the yummiest keto bread I've tried so far! finger lickin' good!

      Reply
    132. Neda

      July 16, 2019 at 3:39 pm

      Hi. Is it possible to make these in the microwave?

      Reply
    133. Alvin-Michael Linton

      July 15, 2019 at 6:43 pm

      5 stars
      Followed to the letter made burger buns with it, this will be my go too from now on AMAZING!!!! Thank you.

      Reply
    134. Stephanie Clabough

      July 15, 2019 at 3:11 am

      5 stars
      This is the best keto bread I have tasted! I made the recipe exactly as you directed and it turned out perfect. Thank you!

      Reply
    135. Victoria

      July 14, 2019 at 4:26 pm

      5 stars
      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!!!!

      Reply
    136. Glenda

      July 09, 2019 at 11:54 pm

      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.

      Reply
    137. cindy

      July 09, 2019 at 7:11 pm

      5 stars
      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! 🙂

      Reply
    138. Deb

      July 09, 2019 at 12:12 am

      How much boiling water do you add to buns?

      Reply
      • Mira

        July 10, 2019 at 7:04 am

        It's the first ingredient. 4 tbsp.

        Reply
        • Sarah

          July 17, 2019 at 4:22 pm

          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 !!!!

          Reply
    139. beacher

      July 08, 2019 at 11:50 pm

      4 stars
      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?

      Reply
    140. Jennie Mills

      July 08, 2019 at 5:41 pm

      3 stars
      I don't know what happened. I followed your recipe. And they look like giant cookies. No fluff at all.

      Reply
    141. Linda

      July 02, 2019 at 1:10 pm

      5 stars
      I forgot to give my star rating in my post. Definitely a 5!

      Reply
    142. Linda

      July 02, 2019 at 1:08 pm

      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?

      Reply
    143. Shiloh

      June 20, 2019 at 12:23 pm

      Hi! Would it be possible to replace the almond flour with coconut flour instead ? Thanks

      Reply
      • Mira

        June 20, 2019 at 12:59 pm

        You would need to change the entire recipe's liquid and dry ratio.

        Reply
    144. Angeline

      June 20, 2019 at 3:29 am

      Honestly, the BEST REAL HEALTHY tasting bread in the world ever!!! Thank you for this amazing and life-saving recipe. ❤️❤️❤️💋💋💋🌈🌈🌈

      Reply
    145. Cyndi Culbert

      June 16, 2019 at 8:45 pm

      My dough came out very watery and I had to spoon it out! What did I do wrong?

      Reply
      • Mira

        June 17, 2019 at 9:51 am

        Did you forget to add the psyllium? This dough should be anything but watery.

        Reply
        • Cyndi Culbert

          June 17, 2019 at 7:53 pm

          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?

          Reply
          • Mira

            June 20, 2019 at 4:10 am

            Hmm, no all of the seeds are completely optional so that wouldn't affect the dough.

            Reply
          • Lex

            July 19, 2019 at 12:01 pm

            Did you boil the water and add it last?

            Reply
    146. Bev

      June 14, 2019 at 10:01 pm

      5 stars
      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!!!

      Reply
    147. Jessica

      June 12, 2019 at 6:46 pm

      5 stars
      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.

      Reply
    148. RB

      June 10, 2019 at 5:15 pm

      5 stars
      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!

      Reply
    149. Sarvie

      June 06, 2019 at 8:07 pm

      5 stars
      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!

      Reply
    150. Laura

      June 02, 2019 at 4:58 pm

      5 stars
      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?

      Reply
    151. Allison

      June 02, 2019 at 3:38 pm

      5 stars
      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 🙂

      Reply
    152. Silvana Napolitano

      May 27, 2019 at 3:53 pm

      4 stars
      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!

      Reply
    153. Maman Turner

      May 24, 2019 at 11:35 pm

      4 stars
      Oh yummy!!

      Reply
    154. Deidri-Ann

      May 24, 2019 at 2:39 am

      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.

      Reply
    155. Francesca

      May 08, 2019 at 5:58 am

      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

      Reply
      • Mira

        May 10, 2019 at 12:27 pm

        Egg whites work better than whole eggs for this recipe!

        Reply
    156. Joyce

      April 29, 2019 at 11:28 pm

      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!

      Reply
    157. Rosie

      April 29, 2019 at 7:28 pm

      5 stars
      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!

      Reply
    158. Szandra

      April 21, 2019 at 8:39 pm

      5 stars
      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 ☺️

      Reply
    159. Adylynn

      April 21, 2019 at 1:50 am

      5 stars
      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!

      Reply
    160. Amanda

      April 18, 2019 at 9:14 pm

      5 stars
      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....

      Reply
    161. Lynn

      April 15, 2019 at 4:23 am

      5 stars
      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

      Reply
      • Mira

        April 16, 2019 at 7:23 am

        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.

        Reply
      • June Derksen

        April 24, 2019 at 9:46 pm

        I put a tbsp of yeast in for even more breadlike flavor. I liked it !!

        Reply
    162. Shelly Ford

      April 12, 2019 at 7:00 pm

      5 stars
      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!!

      Reply
    163. Sunila Vig

      April 11, 2019 at 12:50 pm

      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

      Reply
    164. Kathy Konieczka

      April 10, 2019 at 3:59 pm

      These look amazing! And I’m looking forward to trying them. One question, what size eggs are you using?

      Reply
    165. Mathieu

      March 16, 2019 at 9:42 pm

      5 stars
      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...

      Reply
    166. Jana

      March 10, 2019 at 4:54 am

      Is it 8.34g total carbs PER BUN or for the whole recipe (5 buns)?

      Reply
      • Mira

        March 10, 2019 at 11:30 am

        Hi Jana, it's 8.34g per bun like it says in the nutritional card. 🙂

        Reply
    167. Katrina

      March 03, 2019 at 12:10 am

      5 stars
      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!

      Reply
    168. Sheri Dugan

      March 01, 2019 at 12:06 am

      5 stars
      I keep coming back to this bread! NO CHEESE!!!! Love it - hubby loves it!

      Reply
    169. marykays1

      February 27, 2019 at 4:54 pm

      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.

      Reply
      • Lucy

        April 10, 2019 at 1:48 am

        Is there a brand, or two, that does NOT turn purple? Thank you.

        Reply
    170. Joanne

      February 26, 2019 at 10:46 pm

      5 stars
      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.

      Reply
    171. Athena

      February 20, 2019 at 12:24 pm

      5 stars
      Great recipe.. Whole family loved them! Would it work as a loaf?

      Reply
      • Mira

        February 22, 2019 at 2:49 am

        It probably would, but won't be very big! I haven't tried myself, though.

        Reply
    172. divya

      February 18, 2019 at 8:35 pm

      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..?

      Reply
      • Mira

        February 19, 2019 at 6:21 am

        Hi Divya, I have not tried making it with whole husks, so am not sure!

        Reply
        • Elisa

          April 29, 2019 at 8:25 pm

          If you have a blender I have been told that you can grind the husk to make the powder.

          Reply
      • June

        March 29, 2019 at 6:14 pm

        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!!!

        Reply
    173. Dawn

      February 16, 2019 at 8:29 pm

      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?

      Reply
      • Mira

        February 18, 2019 at 12:10 am

        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.

        Reply
    174. ketoginac

      February 16, 2019 at 2:57 pm

      5 stars
      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 😉

      Reply
      • Mira

        February 18, 2019 at 12:08 am

        The purple comes from some brands of psyllium!

        Reply
    175. Teresa

      February 14, 2019 at 5:09 am

      5 stars
      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!

      Reply
      • Mira

        February 15, 2019 at 12:51 pm

        Hi Teresa, it might be your brand of psyllium. I would try to add more psyllium to see if the dough consistency changes.

        Reply
      • Kathy

        March 19, 2019 at 6:22 pm

        5 stars
        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.

        Reply
    176. Elizabeth

      February 10, 2019 at 2:08 am

      5 stars
      Wonderful dinner roll. So easy!!!!
      5*star

      Reply
    177. JuGoKeto

      February 09, 2019 at 7:01 pm

      5 stars
      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

      Reply
    178. Lisa

      February 07, 2019 at 6:31 am

      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 🙂

      Reply
      • Mira

        February 07, 2019 at 9:30 am

        Hi Lisa, I always use the same flour for every recipe. Any almond flour will work though so your flour should be fine 🙂

        Reply
        • Lisa

          February 07, 2019 at 9:35 am

          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:)

          Reply
    179. Margaret

      February 01, 2019 at 9:22 pm

      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!

      Reply
      • Mira

        February 02, 2019 at 1:49 am

        Hi Margaret, unfortunately it won't work with xanthan gum. You really have to use psyllium for this recipe.

        Reply
    180. Sandy

      January 28, 2019 at 12:50 am

      5 stars
      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.

      Reply
    181. Margarette

      January 27, 2019 at 4:40 pm

      5 stars
      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.

      Reply
    182. Melanie Rana

      January 27, 2019 at 12:10 pm

      5 stars
      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!

      Reply
    183. Rafaela

      January 21, 2019 at 1:11 pm

      5 stars
      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

      Reply
    184. Mairyn

      January 19, 2019 at 12:04 am

      5 stars
      These are delish! I enjoyed making them and they are an easy substitute for normal hamburger buns! Thanks a bun full!

      Reply
    185. Paula

      January 16, 2019 at 10:41 pm

      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!

      Reply
      • Janet CB

        February 16, 2019 at 7:38 pm

        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!

        Reply
    186. Lisa Lofing

      January 13, 2019 at 2:17 am

      5 stars
      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!!

      Reply
    187. Alex Lee

      January 12, 2019 at 11:54 am

      Can I make them into bigger balls in order to get a bigger bun? Or would the insides not cook properly?

      Reply
      • Mira

        January 16, 2019 at 10:13 am

        Hi Alex, you can but they won't get that big.

        Reply
    188. Tamar

      January 10, 2019 at 5:58 am

      5 stars
      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.

      Reply
    189. NS

      January 08, 2019 at 4:15 pm

      4 stars
      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.

      Reply
      • Mira

        January 08, 2019 at 10:48 pm

        Oh interesting! I've made them multiple times without the seeds and they've always turned out great.

        Reply
      • Angie

        February 05, 2019 at 4:22 pm

        I guess it depends on the size of eggs.
        Large eggs are way more fluid than normal or small sized eggs.

        Reply
    190. Jill

      January 07, 2019 at 4:23 pm

      4 stars
      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.

      Reply
    191. Maureen Jaeckel

      January 03, 2019 at 1:25 pm

      Can I use a mix of rice flour and arrowroot

      Reply
      • Mira

        January 07, 2019 at 1:01 am

        Hi Maureen, am not sure since I don't eat high carb flours and starches. I haven't tested baking with those flours.

        Reply
        • Sally

          March 04, 2019 at 2:34 am

          Can coconut flour be substituted for almond flour?

          Reply
          • Mira

            March 04, 2019 at 8:10 am

            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.

            Reply
    192. Lee

      December 21, 2018 at 9:03 pm

      5 stars
      These are absolutely amazing! Turned out perfectly (albeit brown, due to the psyllium husk brand). Will definitely be making again and again!

      Reply
    193. Nancy

      December 20, 2018 at 8:14 pm

      Hi!
      How would this work in a bread machine?

      Reply
      • Mira

        December 21, 2018 at 1:22 am

        Hi Nancy, I have not tried so am not sure!

        Reply
      • Rebekah Samuels

        January 02, 2019 at 4:08 am

        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.

        Reply
    194. Marianna Pacheco

      December 15, 2018 at 11:44 pm

      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.

      Reply
    195. Lola

      November 25, 2018 at 7:52 pm

      Help!!!!
      They turned completely purple! Followed recipe and used the ingredients suggested... still turned dark purple!

      Reply
      • Mira

        November 26, 2018 at 12:34 am

        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.

        Reply
    196. Donna

      November 21, 2018 at 5:41 pm

      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.

      Reply
      • Mira

        November 21, 2018 at 11:00 pm

        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...

        Reply
    197. fizz

      November 15, 2018 at 2:24 pm

      5 stars
      can i use any other flour instead of almond flour since its expensive where i live ?

      Reply
      • Mira

        November 16, 2018 at 2:04 am

        You can use any other nut flour.

        Reply
    198. Petra

      November 15, 2018 at 10:30 am

      5 stars
      Delicious; great texture and so easy, already shared the recipe with my friends 🙂

      Reply
    199. Sarah

      November 11, 2018 at 7:58 pm

      4 stars
      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.

      Reply
      • Mira

        November 12, 2018 at 9:54 am

        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>

        Reply
    200. Ife

      October 31, 2018 at 4:01 am

      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.

      Reply
      • Mira

        November 01, 2018 at 5:34 am

        Hi Ife, coconut flour isn't a 1:1 replacement for almond flour. You would need to change the dry and wet ingredients ratio.

        Reply
    201. Sally McKelvy

      October 28, 2018 at 2:43 am

      5 stars
      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!

      Reply
    202. Nan

      October 24, 2018 at 6:19 pm

      4 stars
      Doesn't taste like wheat bread to me but has a nice texture. Not bad at all. Will make again!

      Reply
    203. Majbritt

      October 09, 2018 at 8:46 pm

      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

      Reply
      • Mira

        October 10, 2018 at 2:17 am

        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!

        Reply
      • Baiba

        February 19, 2019 at 2:02 pm

        Maybe experiment with chia seeds. Put some in cup with water and leave over night. Google the proportions.

        Reply
    204. Judy Anne

      October 01, 2018 at 6:38 am

      5 stars
      Thank you for this recipe. My favourite Keto bread, tasted just like wholemeal buns.

      Reply
    205. Michelle C

      September 30, 2018 at 9:39 pm

      5 stars
      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. ♡

      Reply
    206. Gail

      September 11, 2018 at 12:50 am

      5 stars
      WOW! The best bread or buns I have made low carb, the possibilities are endless. Thank you, thank you.

      Reply
    207. Laura

      September 08, 2018 at 2:10 am

      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.

      Reply
      • Donna

        October 08, 2018 at 5:10 pm

        Some Psyllium husk powders do that. Jay Robs is supposed to not do that, but for the cost, I'll eat purple bread.

        Reply
    208. Amy Annie Ophelia

      September 04, 2018 at 12:47 pm

      5 stars
      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.

      Reply
      • Mira

        September 05, 2018 at 4:33 am

        Hi Amy, the carb count is the total, so you have to minus the fiber.

        Reply
    209. KdonnRN

      August 28, 2018 at 8:26 pm

      5 stars
      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

      Reply
    210. Audrey

      August 22, 2018 at 1:19 pm

      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..

      Reply
      • Mira

        August 22, 2018 at 9:38 pm

        Did you use psyllium husk powder? The psyllium should absorb all the liquid right away.

        Reply
        • Audrey

          August 24, 2018 at 2:46 am

          4 stars
          Yes i did used psyllium husk.. but still the end product was tasty, just that it doesnt have the nice roundy shape..
          Thanks Mira 😊

          Reply
    211. Claudia

      August 18, 2018 at 12:49 pm

      5 stars
      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!

      Reply
    212. Divleen Kaur

      August 18, 2018 at 9:57 am

      5 stars
      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.

      Reply
    213. Julien

      August 12, 2018 at 9:25 pm

      5 stars
      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!

      Reply
    214. Julien

      August 12, 2018 at 7:52 pm

      5 stars
      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!

      Reply
    215. Dorothy Tabone

      August 08, 2018 at 5:30 pm

      Hi just want to ask if I can use this as pizza base

      Reply
      • Mira

        August 09, 2018 at 3:20 pm

        Hi Dorothy, I haven't tried, but I think it would work nicely! Just flatten it out with a roll pin first.

        Reply
    216. LindaRose

      July 29, 2018 at 10:21 pm

      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?

      Reply
      • Mira

        July 29, 2018 at 11:47 pm

        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.

        Reply
    217. MaryEllen

      July 29, 2018 at 8:52 pm

      5 stars
      I just made these rolls and OMG they are really, really yummy!! Great mouth texture and taste! Thank you for sharing your yummy recipe 🙂

      Reply
      • Mira

        July 29, 2018 at 11:47 pm

        thank you!

        Reply
    218. Dorothy

      July 21, 2018 at 10:51 am

      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.

      Reply
      • Mira

        July 22, 2018 at 2:13 pm

        I usually need to put in all of the water because it helps them get bigger in the oven.

        Reply
    219. violet

      July 11, 2018 at 1:56 am

      5 stars
      Can you substitute anything else for the psyllium husk powder?

      Reply
      • Mira

        July 22, 2018 at 2:20 pm

        Unfortunately no, since these are psyllium husk buns.

        Reply
      • Glenda

        August 25, 2018 at 2:35 pm

        5 stars
        Psyllium husk powder is available at Nuts.com. I'm sure other online businesses carry as well.

        Reply
        • Siena Foxx

          September 01, 2018 at 6:42 pm

          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.

          Reply
    220. Katie

      June 01, 2018 at 11:25 pm

      5 stars
      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:)

      Reply
    221. Momolini

      May 13, 2018 at 5:41 pm

      5 stars
      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!

      Reply
    222. Carol Little

      April 16, 2018 at 1:45 am

      4 stars
      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.

      Reply
    223. Amanda

      March 12, 2018 at 1:51 pm

      5 stars
      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!

      Reply
    224. Jodie

      March 11, 2018 at 11:38 pm

      4 stars
      What is the best way to store these??

      Reply
      • Mira

        March 12, 2018 at 8:04 am

        Hi Jodie, I store them in the fridge or freeze them.

        Reply
    225. Jen

      March 06, 2018 at 10:15 pm

      Sorry, I meant to say mine came out scones-like / tea biscuit -like, not shortbread-like! 😀

      Reply
    226. Jen

      March 06, 2018 at 10:02 pm

      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!

      Reply
    227. suzanne

      March 05, 2018 at 9:02 pm

      Hello! Would coconut flour work in the place of almond flour? We have multiple nut allergies in the family. Thanks!

      Reply
      • Mira

        March 06, 2018 at 1:19 am

        No sorry, you would need to change the liquid and egg ratio for the coconut to work.

        Reply
        • Elizabeth

          April 03, 2018 at 1:03 pm

          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!

          Reply
    228. Nancy

      March 05, 2018 at 6:57 am

      5 stars
      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!!

      Reply
    229. Hélène Nicole

      February 27, 2018 at 1:32 pm

      5 stars
      This is so useful and delicious!

      Reply
    230. Hélène Nicole

      February 27, 2018 at 1:30 pm

      5 stars
      Great!

      Reply
    231. Liz

      February 03, 2018 at 3:11 pm

      Water isn't listed in the ingredients, is it needed?

      Reply
      • Mira

        February 03, 2018 at 3:14 pm

        Hi Liz, it’s the first ingredient listed. 4 tbsp of boilin water are needed.

        Reply
    232. Susan Rajan

      December 25, 2017 at 4:41 am

      5 stars
      I tried these today and it came out very well!

      Reply
    233. Debbie

      October 16, 2017 at 2:40 am

      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!

      Reply
      • Mira

        October 16, 2017 at 2:51 am

        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.

        Reply
    234. katie

      October 10, 2017 at 7:40 pm

      Thanks for sharing!!! Could I use pink salt replace Himalayan salt? Thanks

      Reply
      • Mira

        October 10, 2017 at 11:03 pm

        Pink salt is Himalayan salt. You can use any type of salt you want.

        Reply
    235. Melissa

      October 04, 2017 at 8:09 am

      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!

      Reply
      • Mira

        October 04, 2017 at 8:14 am

        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!

        Reply
    236. Christine

      September 30, 2017 at 7:31 pm

      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!

      Reply
    237. Tracy

      September 27, 2017 at 4:38 pm

      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?

      Reply
      • Mira

        September 27, 2017 at 10:32 pm

        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.

        Reply
        • NC

          December 28, 2017 at 10:53 pm

          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.

          Reply
          • Mira

            December 29, 2017 at 12:04 am

            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.

            Reply
      • Jacqueline Nieuwenhuis

        April 22, 2018 at 5:57 am

        5 stars
        I used husks and only added 1 table spoon of hot water, worked perfectly as well! Great recipe!

        Reply
    238. Jenn

      September 14, 2017 at 12:28 pm

      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!

      Reply
    239. Megan

      September 07, 2017 at 10:23 am

      Any feedback as to how it would go with flax eggs, as I'm vegan?

      Reply
      • Mira

        September 07, 2017 at 11:06 am

        Hi sorry! I haven't tried making it with flax eggs so I couldn't tell you if it works!

        Reply
      • Laurie

        January 18, 2018 at 6:38 pm

        5 stars
        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!

        Reply
    240. Lisa

      September 07, 2017 at 2:20 am

      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

      Reply
      • Mira

        September 07, 2017 at 3:14 am

        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 🙂

        Reply
    241. Suhina

      August 31, 2017 at 2:33 am

      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?

      Reply
      • Mira

        August 31, 2017 at 6:54 am

        I've done it. I slice them first and freeze. Microwave them a few seconds and toast them.

        Reply
    242. Christina

      July 23, 2017 at 2:43 pm

      I live in Ecuador and cannot find almond flour, any suggestions on substitutions?

      Reply
      • Mira

        July 23, 2017 at 10:33 pm

        Any other type of nut flour will work.

        Reply
      • September Day

        November 08, 2017 at 8:24 pm

        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

        Reply
    243. Susan

      July 23, 2017 at 12:05 pm

      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!

      Reply
      • Mira

        July 23, 2017 at 1:26 pm

        Are you allergic to all nuts or just almonds, because any other nut flours will work. You could also try sunflower flour.

        Reply
    244. Lori

      July 13, 2017 at 12:17 am

      Has anyone substituted the eggs with flax eggs, for allergy reasons, and been successful?

      Reply
    245. ann g

      June 14, 2017 at 2:07 am

      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.

      Reply
      • Mira

        June 14, 2017 at 2:12 am

        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...

        Reply
        • Rosemary Anderson

          February 12, 2018 at 5:32 pm

          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!

          Reply
        • Stacey

          August 21, 2018 at 1:50 pm

          5 stars
          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.

          Reply
          • Mira

            August 22, 2018 at 9:37 pm

            Hi Stacey, psyllium can be so tricky. Some batches just turn purple and am never sure which batch will be normal haha.

            Reply
    246. Diane N.

      May 17, 2017 at 5:07 pm

      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!

      Reply
      • Mira

        May 17, 2017 at 10:45 pm

        Sounds delicious! I'll have to make some your way too!

        Reply
    247. Marie Lalor

      March 30, 2017 at 2:24 am

      So, I LOVE these, but I'm wondering where all the fat comes from? 20g?

      Reply
      • Mira

        March 31, 2017 at 7:45 am

        Almond flour has 51g and coconut oil has 42g, plus a few grams for the other ingredients making it 20g per bun.

        Reply
    248. Yen

      March 08, 2017 at 6:28 pm

      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

      Reply
      • Mira

        March 09, 2017 at 10:17 am

        Hi, the only difference is that it's going to taste like coconut, whereas refined coconut oil doesn't have any flavours.

        Reply
        • Linda Anderson

          April 25, 2017 at 5:04 pm

          I was wondering if I could use Olive Oil instead of coconut oil?

          Reply
          • Mira

            April 25, 2017 at 10:35 pm

            You can use any type of oil you wish, it will just have an aftertaste 🙂

            Reply
            • September Day

              November 08, 2017 at 8:25 pm

              I wonder if bacon grease would work. Might give a nice flavor

      • Mira

        March 31, 2017 at 7:46 am

        It's the same. Just will taste like coconut if you use unrefined coconut oil.

        Reply
    249. Jan McGivern Lewis

      February 28, 2017 at 8:52 pm

      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. 😉

      Reply
      • Mira

        February 28, 2017 at 10:41 pm

        Hi,
        Nope they are not needed. Just in there for flavour.

        Reply
        • Jan McGivern Lewis

          February 28, 2017 at 10:43 pm

          Thank you for the quick answer! I will try them both ways!😊

          Reply
    250. Susan

      January 01, 2017 at 10:08 am

      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!

      Reply
      • Mira

        January 01, 2017 at 10:13 am

        Great!! I'm happy they turned out delicious 🙂 Thanks for commenting!!

        Reply

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