Keto Bread Buns

These keto bread buns are soft, sturdy, and surprisingly close to traditional bread—without the carbs. Made with almond flour and psyllium husk, they’re perfect for sandwiches, burgers, or serving alongside your favorite low-carb meals.

Prep : 10 Total : 25 minutes

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Ingredients

Main Ingredients

1.5 cups almond flour
4 tablespoons psyllium husk
2 teaspoons baking powder
0.5 teaspoon dry yeast
3 egg whites
0.5 cup warm water
2 teaspoons apple cider vinegar
0.5 teaspoon salt
Sesame seeds for topping
1 egg yolk for brushing

Instructions

Preparation Steps

Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, combine the almond flour, psyllium husk, baking powder, dry yeast, and salt. Give it a good mix with a spoon so everything is evenly distributed.
Add the egg whites, warm water, and apple cider vinegar. Stir until the dough starts to come together.
Switch to using your hands and knead gently until you have a uniform dough.
Let the dough rest for 10–15 minutes so the psyllium husk can fully hydrate and firm everything up. This step helps with texture, so don’t skip it.
Divide the dough into 6 portions and shape into rolls.
Place them on the prepared baking sheet. Brush the tops with egg yolk for that golden finish, then sprinkle with sesame seeds if you like.
Bake for 40–45 minutes total. Bake the first 20 minutes with bottom heat only, then switch to top and bottom heat for the remaining 20–25 minutes, until the rolls are golden brown and firm to the touch.
Let them cool before slicing or serving. This helps the texture set properly.

Notes