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
- 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.
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
Derek says
I’m curious, if freezing, how do you then use them? I saw you said to cut them in half first, but then what after you bring them out of the freezer? Thaw them in the microwave? I have surgery coming up and making meals I can freeze so it’s easy on my mom who’ll be feeding me for a week while I recuperate. I have these hamburgers I make and freeze but I’ve never frozen bread! I have no idea how to use these if I freeze them. Thanks!
Mira says
You can microwave them 10-20 seconds and then you need to toast them. Frozen bread always has to be toasted.
Stephen says
Hi Mira. Thank you so much for sharing! These turned out fantastic! I airated the batter with my stick blender which made them nice and fluffy. I did not have almond flour so I used 3/4 tapioca flour and 1/4 cornmeal instead. I was surprised how much they rose. Almost like a Yorkshire pudding! Good stuff! Next time I will probably double the salt and add more Rosemary and dried onion type additions. Question. Is that calorie count for the whole batch or per bun? Thank you!
Mira says
Hi Stephen, the nutritional info is per bun!
Carole says
Mira, These look wonderful. Can’t wait to try them. How would I convert 100 gm to, say, Tablespoons?
Thanks for sharing.
Mira says
I just measured and 105g was 12 tbsp.
Carole says
Mira, These look fabulous. How would I convert 100 gm of almond flour to, say, tablespoons?
Thanks for sharing.
Mira says
Hi I just measured and it’s about 10 tbsp for 105g.
Neelu says
Thanks a lot Mira, it’s very noble of you to share this bun recipe. Shall soon try it out!! Excited I am…..
Karen says
Thanks for this recipe. So easy and yummy!! Good texture.
Mrs. Oh says
Thank you for this great recipe. Love it . Perfect for our keto diet … Yummy!!!
Bill Petty says
just made them yesterday. Worked great, was easy and tastes great. Seems that the eggs, butter, salt, and almond flour are the essential ingredients . I used hemp seeds in place of white sesame seeds. So, I can see multiple herbs and spices that one can use to make any kind of bread desired.
Bottom line: this is a great recipe and I am so glad I found it.
Jessica says
Never though of using almond flour to bake bread before! Sounds yummy with the herbs.
Jenn says
What can be a substitute for nut flour if one has a nut allergy?
Mira says
You could try sunflower seed powder or a bit less coconut flour.
Krista says
Coconut Flour is a nut based as well.
Mira says
Hi Krista, coconut is a fruit, a drupe, and is not classified as a nut. People who have nut allergies can usually eat coconut, unless they also have a coconut allergy.
Louie says
Hi! We just made these and I’m delighted how they turned out. We used blanched almond meal, which I suspect is a bit denser than flour but it’s what we had. They came out really tasty and the rosemary made them smell incredible! We also only had a metal muffin tin, so they were done in about 20 minutes and ended up a bit more overcooked around the edges when cooked at 220 C. Next time if I use the same tin I might experiment them a bit slower at like 200 C or maybe even 180 and see if they can get a more even rise and more even consistency. We greased the tin with coconut oil and they popped out easily. I can’t wait to experiment with different seasonings and things, and make a delicious eggs benedict with them! Thanks for this great recipe!
Maria Guerra says
Can you use coconut oil?
Mira says
You can, but they didn’t rise as much!
Annica says
Hi Mira, looks so good. Any idea what to do if your cant have the eggs in them? I am dairy and gluten free with low carbs (Trying vegan Keto but love bread). Darn body requesting all sorts of difficult things lol
Mira says
Hmm, I haven’t tried baking without eggs to be honest. Have you tried flax eggs?
Fabiola Reyes says
I am a bit hesitant to using the muffin molds, do they areay work to get hamburger buns? Do you have a video tutorial?
Debra says
Looking forward to making them. Dried or fresh rosemary? Thanks!
Mira says
I used dried!
Tracey says
Confused on how you got your net carbs. I put the recipe in my fitness pal and it comes out to 7.7 net carbs 10 carbs less 2.2 fiber and .9 sugar.
Mira says
1 cup of almond is 20g carbs minus 12 fiber = 8 net carbs for 6 buns. 8/6 + spices.
Tracey says
I made 6 in a standard nonstick metal muffin ti. Baked for 14 minutes. They were very good. Thank you for sharing the recipe. I am glad to have found it.
momhatestocook says
My finicky son (who’s just started high-protein / low-carb) loves these, and so does the rest of the family. Thank you! 🙂
Mira says
Awesome!! Thanks for making them!
Melania says
Hi Mira! Greetings from Costa Rica! I just tried your recipe and it’s amazing!!! The rosemary definitely play an important role here as it’s smell and taste makes this bun stands out from the rest.. thanks for sharing 🙂
Mira says
Thanks a lot for making them! I’m glad you liked them! You can also add different spices or seeds to get a different style of bun!
Blanca says
How much is 100 g in cups, please!!
goog says
Here blanca, https://www.google.com/search?q=How+much+is+100+g+in+cups
Jacqui says
Hey mate, awesome recipe.
Made it with a pinch of onion powder and chia seeds, left out the rosemary and sesame only because I didn’t have any on hand.
Blended in my NutriBullet just til mixed and baked in a Pyrex loaf dish at 220C for 18 mins.
Wasn’t an even rise but am not complaining since I didn’t follow the recipe to a T!
Browned beautifully, and tastes amazing. Fantastically light and fluffy.
Thanks! Gonna buy a burger tray now haha!
L.M. says
I baked these with herbes de Provence, Parmesan pesto seasoning, dried shallots, and dried parsley, using half unsalted butter, half bacon drippings, and almond meal. In a metal pan at 26 minutes, they only rose halfway to yours, but oh, man, are the insides perfect and very delicious! Perfect for very small sandwiches, a snack, or breakfast. Great recipe! A keto lifesaver.
Amy says
I made these with everything bagel seasoning and they were fantastic! Such a lifesaver for a keto lifestyle. Thank you for sharing this recipe!!
Mira says
You’re welcome! I’m glad you enjoyed them!
Gail says
Hi Amy, how much of the everything bagel seasoning did you use? I was thinking of using mine before I read your message. 😌
Yip says
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?
Mira says
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!
Ale says
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!
WeaverGrace says
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!
DAS says
WeaverGrace, what kind of metal pan are you referring to?
WeaverGrace says
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!
Tee says
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!
jackie says
mine rose beautifully on the edges but the middles collapsed :/ any suggestions?
Mira says
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?
KELLY says
LOVE YOUR RECIPES!
Mira says
thank you <3
Ariëtte Drost says
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?
Mira says
a small is about 55g, a medium is 60g, a large is 65g and an extra large is 70g
Wanda Juul says
I would definitely put some leavening (baking powder) in these. Mine did not rise much at all. will try them again with the bp.
Veronica says
I made these today and they dont rise? I used a food processor with a flat blade as thats all i have? Any suggestions?
Mira says
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?
Susan K says
How much cream cheese would you use?
Mira says
The same amount! So 4 tbsp.
Sue coates says
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!!!
Mira says
Hehe you’re welcome! I’m glad you liked them 🙂 I love to use them with burgers!!
Anne says
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
Mira says
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.
Mitzi says
What brand of almond flour do u use? Also how do u prepare the pan? Greased or no greased cups?
Mira says
Hi Mitzi, I live in Japan so it’s a Japanese brand. I use a silicone pan, so no grease needed.
Angela says
Hi. I’m allergic to sesame seeds. Any ideas for a replacement?
Mira says
Any seeds you want or flavour! sunflower, quinoa, poppy seeds, garlic/onion flakes, chia seeds, chives, etc!
Linda says
Hi Mira,
Do you know in cup measurement for the flour?
Thanks! ?
Mira says
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.
Tanya says
Hi! I was wondering if you could sub the almond flour for coconut flour?
Mira says
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.
Wendy Armitage says
I can’t wait to make these as they are perfect for my new keto lifestyle.
Have you tried making this as a loaf?
Mira says
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.
Sue says
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.
Mira says
Aaw thank you so much! I’m glad you loved them!
Louise Fullum says
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..
Mira says
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!
Louise Fullum says
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
Mira says
Thank you so much!! Yes, food really does make a big different in our life!