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    Home » Low Carb Breads » Low Carb Buns » The Ultimate Keto Buns

    The Ultimate Keto Buns

    September 26, 2016 by Mira 120 Comments

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    My PCOS Kitchen - The Ultimate Keto Buns - These low carb buns are only 1.33g net carb! They are perfect for sandwiches, burgers, toast and so on!
    The best low carb buns out there!
    Jump to Recipe Print Recipe
    These keto buns are so easy to make and ready in less than 25 minutes. You won't believe they are grain free. It's the best almond flour buns you'll ever make. Use this paleo bread for burgers, for sandwiches or just as a bun itself. They are super healthy and require no yeast so no waiting time!
    These keto buns are so quick to make, you only need 2 minutes of prep time! Made with almond flour, you can use these low carb buns for burgers or sandwiches. The require no yeast and are super simple gluten free buns to make.
    These almond flour buns are legit the easiest low carb bread recipe you'll ever make. Made grain free, gluten free and dairy free, you can make these healthy buns in less than 25 minutes. Made with a mix of almond flour, eggs and oil, use these keto buns on your favourite burgers and sandwiches.
    These easy keto buns are the best tasting gluten free buns you'll ever need in your life. So simple to make, these homemade gluten free buns taste much better than store bought bread. Use this paleo bread recipe to make your favorite burger recipes.
    You won't believe how easy these keto buns are to make! All you need is some almond flour with a bit of oil and eggs and you'll have yourself some low carb breads ready in less than 25 minutes. These gluten free buns are perfect for burgers and sandwiches and they hold perfectly together without breaking apart.

    My PCOS Kitchen - The Ultimate Keto Buns - These low carb buns are only 1.33g net carb! They are perfect for sandwiches, burgers, toast and so on!

    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.

    My PCOS Kitchen - The Ultimate Keto Buns - These low carb buns are only 1.33g net carb! They are perfect for sandwiches, burgers, toast and so on!

    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!

    My PCOS Kitchen - The Ultimate Keto Buns - These low carb buns are only 1.33g net carb! They are perfect for sandwiches, burgers, toast and so on!

    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.

    My PCOS Kitchen - The Ultimate Keto Buns - These low carb buns are only 1.33g net carb! They are perfect for sandwiches, burgers, toast and so on!

    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!

    These are great low carb buns to dip into egg yolks, spread butter on, top with some traeger brisket or dip into some keto chili!  You'll love how versatile these low carb buns can be.

    My PCOS Kitchen - The Ultimate Keto Buns - These low carb buns are only 1.33g net carb! They are perfect for sandwiches, burgers, toast and so on!

    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!

    My PCOS Kitchen - The Ultimate Keto Buns - These low carb buns are only 1.33g net carb! They are perfect for sandwiches, burgers, toast and so on!

    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!

    My PCOS Kitchen - The Ultimate Keto Buns - These low carb buns are only 1.33g net carb! They are perfect for sandwiches, burgers, toast and so on!
    My PCOS Kitchen - The Ultimate Keto Buns - These low carb buns are only 1.33g net carb! They are perfect for sandwiches, burgers, toast and so on!

    For this recipe I used a [easyazon_link identifier="B00O7N6KXC" locale="US" tag="mypcoskitchen-20"]Tescom stick blender[/easyazon_link] with its attached beaker and I used some [easyazon_link identifier="B07HXYZJ7Y" locale="US" tag="mypcoskitchen-20"]silicone jumbo muffin moulds[/easyazon_link]!

    My PCOS Kitchen - The Ultimate Keto Buns - These low carb buns are only 1.33g net carb! They are perfect for sandwiches, burgers, toast and so on!
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    4.74 from 23 votes

    The Ultimate Keto Buns (Paleo/Low Carb/Gluten & Dairy-free)

    The best low carb buns out there!
    Course Side Dish
    Cuisine American, Canadian
    Keyword keto bread, keto buns, low carb bread
    Prep Time 5 minutes
    Cook Time 26 minutes
    Total Time 31 minutes
    Servings 6 buns
    NET Carbs 1.89g
    calories 230kcal
    Protein 8.45g
    Fat 20.82g
    Cook Mira

    Ingredients

    • 4 tbsp lard (melted (unsalted butter and beef tallow also works))
    • 4 eggs
    • ½ tsp Himalayan salt
    • ¾ cup (100 g) blanched almond flour
    • 1 tbsp rosemary
    • 1 tbsp white sesame seeds
    • 1 tbsp black sesame seeds
    • 1 tsp onion flakes

    Instructions

    • Preheat the oven to 220C/430F.
    • 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.

    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.
    Tried this recipe?Mention @mypcoskitchen or tag #mypcoskitchen!
    Follow me for more Low Carb Recipes!Mention @MyPCOSKitchen so that I can see all of your goodies!!
    Nutrition Facts
    The Ultimate Keto Buns (Paleo/Low Carb/Gluten & Dairy-free)
    Amount Per Serving (1 bun)
    Calories 230 Calories from Fat 187
    % Daily Value*
    Fat 20.82g32%
    Saturated Fat 7.09g44%
    Cholesterol 161mg54%
    Sodium 241mg10%
    Carbohydrates 3.99g1%
    Fiber 2.1g9%
    Sugar 0.91g1%
    Protein 8.45g17%
    NET CARBS 1.89g4%
    * Percent Daily Values are based on a 2000 calorie diet.

    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.

     

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    Mira

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

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    Reader Interactions

    Comments

    1. Heather-Mae

      April 29, 2020 at 11:50 pm

      Used the metal jumbo muffin pan; the buns are a little small but they cooked perfectly in 15 minutes (in eastern Montana). Can’t wait for dinner!

      Reply
    2. Jill Roberts @ Wellnessgeeky.com

      August 05, 2019 at 7:26 am

      5 stars
      Legit speechless, that keto buns recipe looks unreal! Definitely I will make it on the weekend for my family. Thanks, Mira

      Reply
    3. Ws

      May 08, 2019 at 7:51 pm

      5 stars
      These are great especially the, texture. I used sage and black pepper to use under sausage gravy. Good combination. They are more filling than we thought.

      Reply
    4. Jean

      February 04, 2019 at 9:58 pm

      What is the capacity of your large silicon muffin molds as I haven't seen them in New Zealand so thought would buy some ramekins instead but you can buy different sizes here

      Reply
      • Mira

        February 04, 2019 at 10:23 pm

        They are about 3/4 cup (180ml).

        Reply
    5. Karalane

      January 13, 2019 at 7:53 pm

      4 stars
      I just made these with a few tweaks. I only had 3 eggs, so I added 1 T olive oil and about 2 tsp. coconut flour, plus 1 packet of truvia to give it a touch of sweetness. I put them in a lg. 6 cavity "muffin top" pan so they were very flat. They also were getting brown very quickly so I turned the temp down to 400 and baked for about 10 min. They're too thin to cut, but they will be fine as an open-face sandwich or simply using 2. The rosemary & onion are delicious together.

      Reply
    6. Ang

      December 12, 2018 at 3:36 am

      5 stars
      I made 8 of these yesterday in a regular size muffin pan. My husband struggles with the egg taste of low carb breads. Tonight I made 2 half batches. In one I subbed one egg for 1 T butter, 2T water and 1t baking powder, and put this into 4 muffin top molds. They were pretty thin so I used 2 t baking powder in the second one. Look and taste exactly the same. I just guessed on 100g and used about a cup of meal/flour. The buns are so thin that they're hard to cut evenly, but they're delicious! I think I'll make one more bun from the next batch so they're even thinner and just use a whole bun for each side of my burger. My favorite thing to do with them so far is cinnamon toast!

      Reply
      • Kaye

        January 01, 2019 at 4:53 am

        Thank you for your review...that was helpful! I think I'll try subbing some flax eggs. I have an onion intolerance, so won't have that to help cover the "eggy" taste.

        Reply
      • Kaye

        January 05, 2019 at 8:51 pm

        5 stars
        Ang, your post was very helpful! Because I also do not like the egg taste of low carb breads, I substituted 2 chia "eggs" for 2 of the eggs in the recipe (I started with flax, but like the chia better). Mine were thin because I used King Arthur Flour's Hamburger Bun pan. Using your tip, I added 4 tsp baking powder to the whole recipe. I left out the rosemary and onion so that they could be sweet or savory, and I also cut the baking time to 20 minutes since they were thin...I think 15 minutes would be plenty though. I am SO excited to finally have a tasty bun that will hold up! Thank you, Mira, for the recipe!

        Reply
      • Liam

        January 15, 2019 at 10:18 am

        4 stars
        Thanks for mentioning the baking powder. It's not in the ingredient list.

        Reply
    7. Christine

      October 28, 2018 at 5:08 pm

      5 stars
      Thank you so much for creating this recipe. We are trying to eat an anti-inflamatory diet and this will help us replace bread we we all love. I made the buns and they are cooling right now. I will let you know how they turned out. I added all of the savories in the recipe but didn't have black sesame seeds so added 2 tablespoons of white ones. The batter wasn't that smooth because of all of the seeds. As soon as they cool I will let you know how they turned out.

      Reply
    8. Lisa

      October 15, 2018 at 1:40 pm

      Hello what is shelf life of these babies when stored in fridge 🤗 so tasty btw!

      Reply
      • Mira

        October 15, 2018 at 10:14 pm

        About 4-5 days.

        Reply
    9. jo

      October 09, 2018 at 10:16 pm

      Have you by chance tried using egg whites instead of whole eggs? I wonder if it would be similar.

      Reply
      • Mira

        October 10, 2018 at 2:17 am

        I have not!

        Reply
    10. Cherish

      September 22, 2018 at 12:27 am

      Can you use almond meal instead of almond flour?

      Reply
      • Mira

        September 22, 2018 at 3:11 am

        Yep 🙂

        Reply
    11. Natalie

      August 14, 2018 at 8:35 pm

      Do you have to use a mold? Can they be made without?

      Reply
      • Mira

        August 15, 2018 at 12:11 am

        Yes, you need some type of mold. The batter is liquid.

        Reply
        • Nancy Johnson

          March 24, 2019 at 9:22 pm

          5 stars
          I didn't have a mold so I used 4 wide mouth canning rings with strips of parchment paper so it could rise. I wanted them to be thick enough to slice in half.

          Reply
          • Sallie

            September 18, 2021 at 4:29 pm

            4 stars
            THANK YOU for this tip! I have been on the lookout for a decent bun replacement and wanted to try these, but alas I do not have a jumbo muffin pan. I used the large mouth canning ring with parchment trick and they turned out! Even the husband was okay with them and he is normally very opposed to "fake" breads. Thank you Nancy Johnson for the tip!

            Reply
          • Sallie

            September 18, 2021 at 4:32 pm

            I'd also like to say to the recipe author, maybe you could edit the recipe to include this tip? It might be helpful for anyone else who finds themself without a jumbo muffin pan!

            Reply
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    About Mira

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    A self-taught home cook, originally from Montreal, Canada, that was diagnosed with PCOS (Polycystic Ovarian Syndrome) as a teenager. Realizing the only way to thrive with PCOS was to change her lifestyle, Mira decided to go on a culinary journey to heal herself. By eating gluten-free, sugar-free, low-carb and keto meals, her PCOS symptoms all disappeared. Blessed with a daughter born in August 2020 and currently pregnant with baby #2, this blog is dedicated to all the women out there who want to heal themselves the natural way, learn how to cook healthy delicious food, and take control of their symptoms. Read More…

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