For the past few weeks, I have been working on some low carb bread and buns that I’ve been trying to make dairy-free or avoid complicated ingredients that I don’t easily have access to here in Japan. I started thinking about the mug muffin and how I’ve never been able to fully enjoy it because it falls apart easily and tastes like eggs too much. While I know the mug muffin is convenient as it can be prepared in less than 2 minutes, I personally prefer bread that is baked and can be reheated or frozen after making a big batch. After a few shots, I have finally developed the ultimate keto buns that are only 1.33g net carbs! I personally like to add spices to the bun which brings it up to a 1.89g net carbs per bun. You don’t need to have any special ingredients and the preparation time takes less than two minutes.
I have also tested this recipe using unsalted butter beef tallow and it works just as well, however the beef tallow had a slight beefy taste. I think the trick to making these buns is by using a stick blender or magic bullet. To be honest, I haven’t tried making it with a stand mixer or blender so I can’t tell you if it works as well. I also tried experimenting with adding baking powder to the batter, but I found that the bun rose too much and it looked like one of those volcanoes that had gone overboard!
This recipe uses 4 eggs and I evenly pour it into 6 large silicone moulds. You could pour it into 4 moulds and make 4 buns, but I find they come out a little too thick and prefer the thinner version, plus it’s less carbs. The plain bun tastes just a tiny little eggy, but not as much as the mug muffin. I prefer adding a bit of spices and seeds so that the “egg” taste completely disappears. My favourite version included black and white sesame seeds, rosemary and onion flakes.
I’ve been so excited about this bun that I have made so many sandwiches and burgers this week! I can’t believe how good they taste; they remind me of wheat bread! I find they are absolutely perfect for burgers and breakfast sandwiches as they hold together without falling apart and they pair so well with other ingredients!
As I mentioned earlier, these buns can be toasted and can even be frozen and toasted again! I like to add a bit of butter over them and enjoy them as toasts! The plain ones kind of remind me of English muffins!
The way I have made them was just by combining all of the ingredients in a cup or cylinder for the stick blender, with the wet stuff at the bottom and dry stuff at the top and just pulsing 5-6 times until all of the batter was mixed together. This picture shows that I added flax seeds to the mix; you can add whatever type of spices/seeds you want! You then pour it evenly in large silicone muffin moulds and bake it! Make sure you cool them completely before serving!
For this recipe I used a Tescom stick blender
The Ultimate Keto Buns (Paleo/Low Carb/Gluten & Dairy-free)
Ingredients
- 4 tbsp lard melted (unsalted butter and beef tallow also works)
- 4 eggs
- 1/2 tsp Himalayan salt
- 100 g blanched almond flour
- 1 tbsp rosemary
- 1 tbsp white sesame seeds
- 1 tbsp black sesame seeds
- 1 tsp onion flakes
Instructions
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Preheat the oven to 220C/430F.
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Add the melted lard and eggs inside the stick blender
beaker. Add the rest of the ingredients (don't skip the salt) over the liquid and add your stick blender inside the beaker. Pulse 5-10 times until all of the batter is completely mixed together.
-
Pour equally in 6 silicone jumbo muffin moulds
(sprinkle the extra sesame seeds over each bun if you wish). If you want an even thicker bun, you could pour the batter into 4 moulds instead of 6. Place in the oven. Bake for 26 minutes. Take out of the oven and let completely cool before cutting.
Recipe Notes
I find these buns taste even better the next day! Once cooled, just add them in a ziploc and put them in the fridge for later use. If you want to freeze them, just make sure you slice the bun first and then you can freeze it.
**I have tried making it with 90g-120g of blanched almond flour and any grams in between that amount works fine! I found 100g was the best though!
***If you want an even thicker bun, feel free to pour the batter into 4 moulds instead of 6, just count those extra carbs!
****DON'T add baking powder, they will rise too much and be hollow inside!
*****I haven't made these in metal muffin moulds, but you could try to oil some and then pour the batter in it? Just watch them in the oven after 18 minutes as the metal gets hotter than the silicones.
Get the equipment used here:
TESCOM PureNatura Stick Blender White THM321-W
Silicone Texas Muffin Pans and Cupcake Maker, 6 Cup Large, Set of 2, Commercial Use, Plus Muffins Recipe Ebook
I made these with everything bagel seasoning and they were fantastic! Such a lifesaver for a keto lifestyle. Thank you for sharing this recipe!!
You’re welcome! I’m glad you enjoyed them!
I just made this recipe for the first time. I used unblanched flour because that’s what I had. I did not use any of the savories. This is delicious! I want to eat all of them right now, haha! I made 6 rectangles in a silicone pan and they came out very thin, about half as thin as yours pictured. I really want 6. Could I add a little baking powder? I can’t imagine they would come out above the pan. Would baking powder have some other bad affect on this?
You could try to add some, but not too much! Mine went bazooka! haha They got really big and I got really excited, but then they were hollow inside!
I found the taste of rosemary too much but sub it for some vanilla extract and some stevia w/o ssseeds, and voila. supper good!
These are AMAZING! I used a food processor with the S blade. I used a metal pan, didn’t grease it, just put a circle of parchment paper in the bottom of each bun cup. I baked them at 350F for 25 minutes, and they came out perfect!
WeaverGrace, what kind of metal pan are you referring to?
DAS, I used a bun pan. It looks like a muffin pan, and is overall around the same size, but the cups are shallow and larger diameter. Ours is made by Chicago Metallic, but today I came across this idea http://rebeccabaerartfulliving.blogspot.com/2012/12/create-instant-hamburger-bun-pan.html Brilliant!
I just purchased this same pan as it was the only one that came up for sale available in Australia. Will be trying the buns today!
mine rose beautifully on the edges but the middles collapsed :/ any suggestions?
Did you use a silicone mold or a metal one? I found using metals ones made the pans too hot and so the middles were empty. The only other thing I could think of is if the almond powder was too thick or the eggs too small?
LOVE YOUR RECIPES!
thank you <3
Hi Mira,
How big are the eggs you use? The eggs in Holland are usually 50 grams per egg. Is that okay for this recipe?
a small is about 55g, a medium is 60g, a large is 65g and an extra large is 70g
I would definitely put some leavening (baking powder) in these. Mine did not rise much at all. will try them again with the bp.
I made these today and they dont rise? I used a food processor with a flat blade as thats all i have? Any suggestions?
Hi!
I’ve actually never used a food processor to do it so am not really sure if that’s why they didn’t rise. But are you using a silicone mold? If you used a metal mold, I would try to bake them at a lower temperature and a bit shorter time. If it wasn’t the mold, then I’d make sure the grams of the almond flour was correct. But finally, the mixture of the eggs with the fat and almond flour is the most important so maybe the food processor over mixed it a little? I hope it works better next time. I’ve also made them using soft cream cheese instead of lard/oil so you could try that too?
Thank you for the recipe; I just made the Keto buns now, and they are delicious…they are not “bread”, but when you can’t HAVE bread, they are amazing! Thank you SOOOO much! Ahhhhh, i can look forward to toast!!!
Hehe you’re welcome! I’m glad you liked them 🙂 I love to use them with burgers!!
Hey there, could you specify what type of almond flour this is. The one you linked does not state if it is just finely ground skinned whole almonds or if it is fat reduced almond flour (left over from producing almond oil). I read that you can use both but the one out of whole almonds is supposed to result in more liquid doughs and more moisture after baking
Hi Anne. This flour is made from finely ground skinned whole almonds. This is the type of almond flour I always use in all of my recipes, except for almond meal with skin when I use to thicken meats like meatballs/meatloaf. This company puts the whole almonds in a steamer then a machine rubs the almonds and takes the skin off. The almonds are then dried and grounded into a powder. To me this is the best type of almond flour to use when baking.
Hi. I’m allergic to sesame seeds. Any ideas for a replacement?
Any seeds you want or flavour! sunflower, quinoa, poppy seeds, garlic/onion flakes, chia seeds, chives, etc!
Hi Mira,
Do you know in cup measurement for the flour?
Thanks! ?
Hmm, I think it’s a little bit more than a 3/4 cup and a bit less than 1 cup. I like to weight my flours so that I know the exact amount I used.
Hi! I was wondering if you could sub the almond flour for coconut flour?
I haven’t tried to be honest. I’m not sure it would work as coconut flour needs more moisture than almond. You can sub for any other nut flour though.
I can’t wait to make these as they are perfect for my new keto lifestyle.
Have you tried making this as a loaf?
You can make it as a loaf, but they won’t be very thick! You could bake it in a loaf pan, and slice the load in half sideways to make a long sandwich. Bake in parchment paper.
Thank you so much for the great bun recipe. I made them today and tonight I had a guilt free burger! The bun held up to the juicy burger perfectly. I can stop looking for the perfect bun recipe – this is it.
Aaw thank you so much! I’m glad you loved them!
Bonjour, I am so happy to find you…I was looking for recipes using Stevia (having being diagnosed with some kind of colitis, artificial sweeteners give me diarrhea…) and then I found a recipe for a “tourtière”? I was born in Montreal, QC and I am a low-carber for about 8 years now…I do not have PCOS but I have (had) a big belly…I have already lost 25 pounds and I have another 15 pounds to loose…and sometimes it is difficult, especially when I crave sugar…
Thank you for all those wonderful recipes..
Bonjour et Merci!!!
I’m also from Montreal 🙂 My family lives in Rawdon and Repentigny! I add stevia to anything whenever I crave sugar and it really helps! I have lots of dessert recipes and they all use it! I hope you enjoy the tourtière recipe!! It’s super gooooood! If you don’t want to use butternut squash, you could use chopped turnips for a lower carb option!
Bonjour, I am happy for you that you found a nutrition that help you with PCOS…I know since a long time that nutrition is the key to help woman with PCOS…I have read a lot on the subjet, in my case I had a big tendency toward hypoglycemia…I became aware of my condition when I read “Le mal du sucre” de Danielle Starenkij. In fact, the information in that book save my life…
Soon I will try your wonderful recipes…thank you again and have a nice day
Thank you so much!! Yes, food really does make a big different in our life!