I’m not exaggerating when I say this is the best bread recipe I’ve ever found—low-carb or not! These buns are unbelievably fluffy, packed with flavor, and transport me right back to my grandma’s kitchen with her rustic, crusty loaves. Prepare to be amazed by a keto bread that actually tastes like the real thing.
MAKES: 8 regular or 16 mini buns
PREPARATION TIME: 15 minutes
COOKING TIME: 40 to 45 minutes
Ingredients
• DRY :
• 1 1/2 cups / 150 g almond flour
• 1/3 cup / 40 g psyllium husk powder
• 1/2 cup / 60 g coconut flour
• 1/2 cup / 75 g flax meal
• 1 teaspoon baking soda
• 1 teaspoon fine sea saltWET :
• 6 large egg whites (Reserve yolks for another recipe!)
• 2 large eggs
• 3/4 cup / 180 g low-fat buttermilk
• 1/4 cup / 60 ml apple cider vinegar
• 1 cup / 240 ml lukewarm water
Instructions
1. Preheat your oven to 350°F / 180°C. Line a baking tray with parchment paper or a nonstick mat.2. In a large bowl, whisk together all the dry : almond flour, psyllium husk powder, coconut flour, flax meal, baking soda, and salt.3. In a separate bowl, mix the egg whites, whole eggs, and buttermilk.4. Pour the wet mixture into the dry . Using a mixer, process until the dough becomes thick and well combined.5. Add the apple cider vinegar and lukewarm water, and process just until combined. Be careful not to overmix the dough.6. Using a spoon or your hands, form the dough into 8 regular or 16 mini buns. Place them on your prepared baking tray, leaving some space between each bun.7. Bake for 10 minutes, then reduce the oven temperature to 300°F / 150°C. Continue to bake for another 30 to 45 minutes. Mini buns will require less time.8. Remove the buns from the oven and let them cool on a wire rack to room temperature before serving. Store in an airtight container for a few days or freeze for up to 3 months.
Nutritional Information
• Nutrition FactsNUTRITION PER MINI BUN:Net Carbs: 2.2 gProtein: 6.1 gFat: 8.2 gCalories: 116 kcalTotal Carbs: 7 gFiber: 4.8 g
Pro Tips
• For the most accurate results and best texture, use a kitchen scale to weigh all the dry .
• For fluffier buns, use whole psyllium husks that you powder yourself in a coffee grinder. Store-bought powder works too, but the buns may be denser.
• Because psyllium creates a moist texture, you can cut the buns in half and toast them in a toaster or oven before serving to enhance their flavor and texture.
• To save time, mix all the dry ahead of time and store them in a labeled, resealable bag. Just add the wet when you’re ready to bake!
FAQ
Q: Can I make this keto bread recipe ahead of time
A: Yes, you can. The recipe suggests mixing the dry ingredients ahead of time and storing them in a resealable bag. You can also bake the buns and store them in an airtight container for a few days or freeze them for up to 3 months.
Q: What makes these low-carb buns so fluffy
A: The fluffiness comes from a combination of ingredients, particularly the psyllium husk. For the best results, the recipe recommends using whole psyllium husks that you grind into a powder yourself. The use of six egg whites also contributes to a lighter texture.
Q: Why did my keto buns turn out dense
A: The density of the buns can be affected by the type of psyllium used. The recipe notes that store-bought psyllium husk powder can result in denser buns compared to grinding whole psyllium husks yourself. Also, be careful not to overmix the dough after adding the water and vinegar.
Q: How many carbs are in one keto bun
A: Each mini bun contains 2.2 grams of net carbs. The recipe makes 16 mini buns, or 8 regular buns which would have approximately 4.4 grams of net carbs each.
