Ultimate Keto Buns

Delicious and fluffy low-carb & paleo-friendly bread that is suitable for the ketogenic diet.
10 minutes to 15 minutes
45 minutes to 50 minutes
Show nutritional information
This is our estimate based on online research.
Fat:11 g
Carbohydrates:8 g
Protein:5 g
Calculated per serving.

Serves: 10

Serves: 10decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat the oven to 350 F / 175 C. Use scales to measure all the ingredients carefully. Do not use whole psyllium husks - if you cannot find psyllium husk powder, use a blender or coffee grinder and process until fine. If you get already prepared psyllium husk powder, remember to weigh it before adding to the recipe. I used whole psyllium husks which I grinded myself. Do not use just measure cups - different products have different weights per cup!
  2. Mix all the dry ingredients apart from the sesame seeds in a bowl (almond flour, coconut flour, ground flaxseed, psyllium powder, garlic and onion powder, Erythritol, baking soda, cream of tartar and salt).
  3. Add the egg whites and eggs and process well using a mixer until the dough is thick. Add boiling water and mix until well combined.
  4. Using a spoon, make the buns and place them on a non-stick baking tray or a parchment paper. They will grow in size, so make sure to leave some space between them. You can even use small tart trays. Top each of the buns with sesame seeds (or any other seeds) and press them into the dough, so they don't fall out. Place in the oven and cook for about 45 minutes.
  5. Remove from the oven, let the tray cool down and place the buns on a rack to cool down to room temperature. Store them at room temperature if you plan to use them in the next couple of days or store in the freezer for future use.
  6. Top with butter or cream cheese, burger meat or any topping you like. Enjoy! Tip: To save time, mix all the dry ingredients ahead and store in a zip-lock bag and add a label with the number of servings. When ready to be baked, just add the wet ingredients!


The reason you shouldn't use only whole eggs is that the buns wouldn't rise with so many egg yolks in. Don't waste them - use them for making Home-made Mayo or Easy Hollandaise Sauce. If the final result is too moist, do not reduce the water used in this recipe or the psyllium will clump. Instead, dry the buns in the oven on low, up to 210 F / 100 C for 30-60 minutes. If needed, cut them in half and place in a toaster.

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  1. purl2tog
    August 18, 2016

    I made these and they are absolutely wonderful! I cut one open and placed cheese on it and broiled. YUM! This is the best recipe I have used yet and will not only make buns but will also use it as bread. Thank you!

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