Keto Bread Buns
If you’re following keto and you’re missing bread, then wow do I have a good one for you today! Let me introduce my low carb, keto approved bread buns. These are perfect for using as hamburger buns, turning into sandwiches, or dipping into your favorite soups, like my keto cheeseburger soup!
There’s approximately 180 calories and 3g net carbs per roll, so they’re extremely macro friendly. And just as importantly, they really do taste great. They’re made with almond flour and psyllium husk to give them structure, plus a little yeast for that subtle, classic bread flavor. The dough comes together quickly in one bowl, rests for a few minutes to hydrate, then gets shaped into rolls and baked until golden.
For more low carb inspiration, I think you’ll also love my keto chicken pizza crust, keto cashew chicken, keto chocolate brownies, keto peanut butter cookies, and keto waffles!
Ingredients
Please note that you’ll find a printable recipe card at the bottom of this post, so you can add it to your recipe folder at home! I recommend that you don’t skip the coming sections, where I’m covering more about the ingredients selected, alongside photos from the process and extra tips for success.
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Almond flour: The base of the buns. Use fine almond flour, not almond meal, for the best texture.
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Psyllium husk: This is what gives the buns structure and that bread-like texture. It absorbs moisture and helps everything hold together.
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Baking powder: Adds lift so the buns aren’t dense.
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Dry yeast: Doesn’t make the buns rise like traditional bread, but it adds that subtle, familiar bread flavor.
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Egg whites: Provide structure and help the buns stay light rather than heavy.
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Warm water: Activates the psyllium and helps form the dough.
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Apple cider vinegar: Reacts with the baking powder and improves texture while balancing flavor.
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Salt: Essential for flavor. Don’t skip it!
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Sesame seeds: Optional, but they add a nice crunch and classic “bakery roll” look.
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Egg yolk: Brushed on top for that golden, glossy finish.
How To Make Keto Bread Buns
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Preheat the oven to 350°F and line a baking sheet with parchment paper.
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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.
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Add the egg whites, warm water, and apple cider vinegar. Stir until the dough starts to come together.
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Switch to using your hands and knead gently until you have a uniform dough.
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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.
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Divide the dough into 6 portions and shape into rolls.
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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.
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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.
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Let them cool before slicing or serving. This helps the texture set properly.
Storage & Freezing
Store the buns in an airtight container at room temperature for up to 3 days. If you’d like them to last longer, refrigerate for up to 1 week.
They also freeze well for up to 2 months. For best texture, let them thaw and then toast before serving. It brings them back to life and makes them taste freshly baked!
Recipe Notes
The dry yeast in this recipe is mainly there for flavor. It gives the rolls that subtle, traditional bread taste, but it’s not responsible for rise or texture. You can leave it out if you prefer.
Make sure the water is lukewarm, not hot. Water that’s too hot can affect the texture, and lukewarm helps the psyllium hydrate properly.
You can swap the apple cider vinegar for another vinegar you have on hand, or even lemon juice. It helps improve the texture and balance the flavor.
If you’d like to add more flavor, mix in a little garlic powder or dried herbs like thyme or oregano. It’s an easy way to customize them.
Serving Ideas
These keto bread buns are perfect anywhere you’d normally use a regular roll. Slice them for sandwiches – think deli meat and cheese, BLTs, or a simple egg and avocado breakfast sandwich. They also work beautifully as burger buns if you want to keep things low-carb without feeling like you’re missing out.
Serve them alongside soups, stews, or a big salad for a more filling keto dinner. You can also toast them and spread with butter or cream cheese for a quick snack. They’re the kind of staple that makes sticking to keto feel a lot easier!
Keto Bread Buns
Ingredients
- 1 1/2 cups almond flour
- 4 tablespoons psyllium husk
- 2 teaspoon baking powder
- 1/2 teaspoon dry yeast
- 3 egg whites
- 1/2 cup warm water
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon salt
- Sesame seeds for topping
- 1 egg yolk for brushing
Instructions
- 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.
If you’re missing bread, these are a real lifesaver on keto! Make them into burgers, use them for sandwiches, or dip them into your favorite keto soups for a satisfying lunch. If you try them, I’d appreciate it so much if you could leave a comment and a star rating below. It helps other readers, and it also helps me to understand more about the kind of recipes that you’d like to see here in the future.
