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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.

     

    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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    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. Jackie Burrell

      July 26, 2018 at 9:27 pm

      5 stars
      I made these yesterday and added some sweetner (EZ-Sweetz drops) and pumpkin pie spice along with a pinch of clove and nutmeg. I baked them in a muffin top pan and they turned out great. After slicing, I filled them with a sweetened cream cheese and they are fantastic as a mid-morning treat!

      Reply
    2. Dezi Jane

      June 23, 2018 at 11:38 am

      Might the recipe work a bit better for metal muffin tray-users if it is put in a water bath (to prevent burning on the sides)? Great recipe though!

      Reply
    3. Jeff Passmore

      June 22, 2018 at 9:20 pm

      Hi, I am very excited to try your recipe but have a question. I ordered the silicon muffin pan you have linked to Amazon and it looks pretty small for hamburger buns. Did I miss something and order the wrong silicon pan or are these buns tiny?

      Can't wait to try them as they look Great!

      Thank you

      Reply
      • Mira

        June 25, 2018 at 4:51 am

        Hi Jeff, I doubled check the link and that's the ones I have. About 6-7 inches wide.

        Reply
        • Jeff Passmore

          June 27, 2018 at 4:37 pm

          Mira,

          Do you mean the muffin tray is 6 or 7in wide? My tray measures 7 3/8 x 10 3/4. The individual muffin hole is 2 7/8 in wide. Does that sound correct or did I order the wrong tray?

          Is blanched Almond flour better to bake with than non blanched?

          Thank you very much,
          Jeff

          Reply
        • amy haug

          July 08, 2018 at 12:00 am

          Hi I followed link just now the muffin cups are 3 in wide from what I understood so I ordered the pan with 4 muffin cups instead of the 6 cup one. Not sure if these will be bigger in circumference or not. Hope this helps with confusion on pan, it does say 11 x 7 which is overall pan size.

          Reply
      • Anne Easley

        July 26, 2018 at 12:26 am

        5 stars
        I found the Funshowcase large round disc candy silicone molds that look like they will work great. There's only 3 "holes" per mold but they are almost 5" dis and more shallow than ones in recipe show. it looks like each hole would be only one side of bun so I'm getting 2 pack to try so I can make 3 tops and 3 bottoms

        Reply
    4. Belinda

      June 01, 2018 at 9:55 pm

      Could these be made in a Muffin Top Pan?

      Reply
      • Mira

        June 04, 2018 at 1:48 am

        These can be made in any pan, just make sure to oil them first.

        Reply
    5. Dodie

      May 19, 2018 at 9:40 pm

      5 stars
      Thank you, Thank you!! They were a little small for my burger buns, but they are surprisingly good!! They will be fabulous for a quick breakfast sandwich, or sliders!! I was very surprised when I cut them in half...perfection!!
      Definitely going to make again, double the batch for sandwiches!!!

      Reply
    6. Tamm

      May 13, 2018 at 5:42 pm

      Has anyone substituted applesauce or mashed bananas for the lard?
      I was thinking of trying 1 tbsp bacon grease + 2 tbsp unsweetened applesauce, since we can't get lard here (plus, it will reduce the fat content significantly) but I am worried about how it will affect the texture / density...maybe add a pinch of baking powder?

      Reply
      • Darlene

        May 23, 2018 at 4:57 pm

        If you are following the Keto diet you do not want to substitute sugary applesauce or banana. Lard is generally available in most grocery stores in the same spot as the Crisco. If not substitute butter.

        Reply
    7. Ila Metcalfe

      May 12, 2018 at 12:52 pm

      I made these in a mini 6 pan loaf pan and they were fantastic. Baked them for 24 minutes. No air pockets once they had cooled. I posted a photo on the Pinterest site.

      Reply
    8. Cari

      May 06, 2018 at 4:35 pm

      5 stars
      FYi, this is a fanstastic pancake batter if you remove the savory seasoning and add a tablespoon of stevia. It's better than any actual keto pancake recipe I've tried so far. I realised this when I didn't have a silicone pan, so I made my burger buns as pancakes, which worked great, and decides that changing the savory for sweet would work to make them breakfast pancakes!

      Reply
    9. Derek

      April 10, 2018 at 7:32 pm

      4 stars
      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!

      Reply
      • Mira

        April 10, 2018 at 10:25 pm

        You can microwave them 10-20 seconds and then you need to toast them. Frozen bread always has to be toasted.

        Reply
    10. Stephen

      April 07, 2018 at 6:41 pm

      5 stars
      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!

      Reply
      • Mira

        April 08, 2018 at 12:14 am

        Hi Stephen, the nutritional info is per bun!

        Reply
    11. Carole

      April 07, 2018 at 5:34 pm

      Mira, These look wonderful. Can't wait to try them. How would I convert 100 gm to, say, Tablespoons?
      Thanks for sharing.

      Reply
      • Mira

        April 08, 2018 at 12:15 am

        I just measured and 105g was 12 tbsp.

        Reply
    12. Carole

      April 06, 2018 at 9:11 pm

      Mira, These look fabulous. How would I convert 100 gm of almond flour to, say, tablespoons?
      Thanks for sharing.

      Reply
      • Mira

        April 08, 2018 at 12:15 am

        Hi I just measured and it's about 10 tbsp for 105g.

        Reply
    13. Neelu

      April 04, 2018 at 5:43 pm

      4 stars
      Thanks a lot Mira, it's very noble of you to share this bun recipe. Shall soon try it out!! Excited I am.....

      Reply
    14. Karen

      March 05, 2018 at 2:35 am

      5 stars
      Thanks for this recipe. So easy and yummy!! Good texture.

      Reply
    15. Mrs. Oh

      February 18, 2018 at 2:08 am

      5 stars
      Thank you for this great recipe. Love it . Perfect for our keto diet ... Yummy!!!

      Reply
      • Bill Petty

        March 04, 2018 at 4:59 pm

        5 stars
        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.

        Reply
    16. Jessica

      February 04, 2018 at 6:01 pm

      5 stars
      Never though of using almond flour to bake bread before! Sounds yummy with the herbs.

      Reply
    17. Jenn

      December 29, 2017 at 3:19 pm

      5 stars
      What can be a substitute for nut flour if one has a nut allergy?

      Reply
      • Mira

        January 02, 2018 at 2:39 pm

        You could try sunflower seed powder or a bit less coconut flour.

        Reply
        • Krista

          February 13, 2018 at 11:31 pm

          Coconut Flour is a nut based as well.

          Reply
          • Mira

            February 14, 2018 at 12:31 am

            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.

            Reply
          • Ava

            May 11, 2018 at 10:52 pm

            I have a tree but allergy so I can’t use almond flour but I have used coconut flour and it is fine for me!

            Reply
            • Tisha

              June 02, 2018 at 2:37 am

              Hi did you use the same measurements for the coconut flour?

    18. Louie

      December 09, 2017 at 3:04 am

      4 stars
      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!

      Reply
    19. Maria Guerra

      November 18, 2017 at 9:26 pm

      Can you use coconut oil?

      Reply
      • Mira

        November 19, 2017 at 3:26 am

        You can, but they didn't rise as much!

        Reply
    20. Annica

      November 16, 2017 at 12:57 am

      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

      Reply
      • Mira

        November 16, 2017 at 8:34 am

        Hmm, I haven't tried baking without eggs to be honest. Have you tried flax eggs?

        Reply
    21. Fabiola Reyes

      November 05, 2017 at 3:08 pm

      I am a bit hesitant to using the muffin molds, do they areay work to get hamburger buns? Do you have a video tutorial?

      Reply
    22. Debra

      November 05, 2017 at 11:13 am

      Looking forward to making them. Dried or fresh rosemary? Thanks!

      Reply
      • Mira

        November 05, 2017 at 2:22 pm

        I used dried!

        Reply
    23. Tracey

      October 29, 2017 at 4:47 pm

      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.

      Reply
      • Mira

        October 29, 2017 at 10:58 pm

        1 cup of almond is 20g carbs minus 12 fiber = 8 net carbs for 6 buns. 8/6 + spices.

        Reply
    24. Tracey

      October 29, 2017 at 4:36 pm

      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.

      Reply
    25. momhatestocook

      September 27, 2017 at 3:14 pm

      My finicky son (who's just started high-protein / low-carb) loves these, and so does the rest of the family. Thank you! 🙂

      Reply
      • Mira

        September 27, 2017 at 10:32 pm

        Awesome!! Thanks for making them!

        Reply
    26. Melania

      September 24, 2017 at 10:44 pm

      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 🙂

      Reply
      • Mira

        September 25, 2017 at 12:43 am

        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!

        Reply
      • Blanca

        September 25, 2017 at 4:05 pm

        How much is 100 g in cups, please!!

        Reply
        • goog

          October 09, 2017 at 12:41 am

          Here blanca, https://www.google.com/search?q=How+much+is+100+g+in+cups

          Reply
    27. Jacqui

      September 12, 2017 at 2:54 am

      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!

      Reply
    28. L.M.

      August 23, 2017 at 4:24 am

      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.

      Reply
    29. Amy

      August 12, 2017 at 3:24 pm

      I made these with everything bagel seasoning and they were fantastic! Such a lifesaver for a keto lifestyle. Thank you for sharing this recipe!!

      Reply
      • Mira

        August 13, 2017 at 12:16 am

        You're welcome! I'm glad you enjoyed them!

        Reply
      • Gail

        September 18, 2017 at 11:50 am

        Hi Amy, how much of the everything bagel seasoning did you use? I was thinking of using mine before I read your message. 😌

        Reply
    30. Yip

      August 09, 2017 at 7:11 pm

      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?

      Reply
      • Mira

        August 09, 2017 at 9:11 pm

        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!

        Reply
    31. Ale

      June 26, 2017 at 11:09 pm

      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!

      Reply
    32. WeaverGrace

      June 12, 2017 at 6:48 pm

      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!

      Reply
      • DAS

        July 24, 2017 at 5:08 pm

        WeaverGrace, what kind of metal pan are you referring to?

        Reply
        • WeaverGrace

          July 26, 2017 at 6:21 pm

          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!

          Reply
          • Tee

            July 28, 2017 at 7:46 pm

            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!

            Reply
    33. jackie

      May 30, 2017 at 5:44 pm

      mine rose beautifully on the edges but the middles collapsed :/ any suggestions?

      Reply
      • Mira

        June 01, 2017 at 10:18 am

        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?

        Reply
    34. KELLY

      May 29, 2017 at 9:44 pm

      LOVE YOUR RECIPES!

      Reply
      • Mira

        June 01, 2017 at 10:09 am

        thank you <3

        Reply
    35. Ariëtte Drost

      May 16, 2017 at 4:55 pm

      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?

      Reply
      • Mira

        May 17, 2017 at 10:46 pm

        a small is about 55g, a medium is 60g, a large is 65g and an extra large is 70g

        Reply
    36. Wanda Juul

      March 26, 2017 at 6:31 pm

      I would definitely put some leavening (baking powder) in these. Mine did not rise much at all. will try them again with the bp.

      Reply
    37. Veronica

      February 06, 2017 at 12:53 am

      I made these today and they dont rise? I used a food processor with a flat blade as thats all i have? Any suggestions?

      Reply
      • Mira

        February 06, 2017 at 1:43 am

        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?

        Reply
        • Susan K

          January 29, 2018 at 10:34 pm

          How much cream cheese would you use?

          Reply
          • Mira

            January 29, 2018 at 10:42 pm

            The same amount! So 4 tbsp.

            Reply
    38. Sue coates

      November 30, 2016 at 1:34 am

      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!!!

      Reply
      • Mira

        November 30, 2016 at 11:39 pm

        Hehe you're welcome! I'm glad you liked them 🙂 I love to use them with burgers!!

        Reply
    39. Anne

      November 14, 2016 at 6:19 pm

      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

      Reply
      • Mira

        November 14, 2016 at 10:49 pm

        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.

        Reply
        • Mitzi

          January 17, 2018 at 2:41 am

          5 stars
          What brand of almond flour do u use? Also how do u prepare the pan? Greased or no greased cups?

          Reply
          • Mira

            January 17, 2018 at 5:15 am

            Hi Mitzi, I live in Japan so it's a Japanese brand. I use a silicone pan, so no grease needed.

            Reply
    40. Angela

      November 04, 2016 at 11:11 am

      Hi. I'm allergic to sesame seeds. Any ideas for a replacement?

      Reply
      • Mira

        November 04, 2016 at 12:44 pm

        Any seeds you want or flavour! sunflower, quinoa, poppy seeds, garlic/onion flakes, chia seeds, chives, etc!

        Reply
    41. Linda

      October 31, 2016 at 1:46 pm

      Hi Mira,
      Do you know in cup measurement for the flour?
      Thanks! ?

      Reply
      • Mira

        October 31, 2016 at 2:08 pm

        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.

        Reply
    42. Tanya

      October 26, 2016 at 2:39 pm

      Hi! I was wondering if you could sub the almond flour for coconut flour?

      Reply
      • Mira

        October 27, 2016 at 3:28 am

        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.

        Reply
    43. Wendy Armitage

      October 22, 2016 at 2:53 am

      I can't wait to make these as they are perfect for my new keto lifestyle.

      Have you tried making this as a loaf?

      Reply
      • Mira

        October 22, 2016 at 12:02 pm

        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.

        Reply
    44. Sue

      October 17, 2016 at 1:15 am

      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.

      Reply
      • Mira

        October 17, 2016 at 3:46 am

        Aaw thank you so much! I'm glad you loved them!

        Reply
    45. Louise Fullum

      September 28, 2016 at 6:19 pm

      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..

      Reply
      • Mira

        September 28, 2016 at 10:55 pm

        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!

        Reply
        • Louise Fullum

          September 30, 2016 at 1:44 pm

          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

          Reply
          • Mira

            October 08, 2016 at 2:28 pm

            Thank you so much!! Yes, food really does make a big different in our life!

            Reply
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    About Mira

    Mira from My PCOS Kitchen

    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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    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.

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