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If you’re missing bread while living low carb or keto, let me tell you that these guiltfree buns are the closest that you can get to regular bread. I have tried so many versions of low carb bread and finally found these to be a keeper. They’re soft, fluffy and crispy when toasted. These keto buns have become a staple for me and I make them in bulk and freeze them. They can also be refrigerated up to two weeks. The best part is that they’re super easy to make with little prep time and minimal cleaning.

Recently, I got more adventurous and created more flavors with them. The plain ones are great for sandwiches, burgers, jams etc, but sometimes I just want something savory by itself or sweet which I can eat with just butter. So this 3-way keto bun comes in handy i.e. plain, savory and sweet. More options for my breakfast yay !

Each recipe makes 6 small round buns and 4 oval shape buns. All 3 recipes uses the basic dry and wet ingredients except for additional salt for the savory buns and low carb natural sweetener (eg. stevico, stevia drops, erythritol, lakanto etc.) for the sweet buns.

The savory cheesy keto buns does not rise as much as the others and the cheese may melt outwards a bit which is ok. They taste so good and crispy when toasted. I used 1 cup of mozarella cheese but you may use cheddar cheese too. For more cheesy flavor, you may increase to 1 1/2 cups of cheese.

Basic Ingredients;
1 1/4 cup almond flour
5 tbsp psyllium husk powder
3 egg whites
2 tsp apple cider vinegar
2 tsp baking powder
1 tsp salt
1 cup boiling water

For savory cheesy keto buns;
Add 1 tsp salt & 1 or 1 1/2 cup shredded cheese
(mozarella or cheddar)

For sweet keto bun with cranberries;
Add any low carb natural sweetener to taste
and 1/2 or 1 cup dried cranberries.

1. Use a spatula and mix all ingredients together in a bowl except the boiling water.
2. Slowly pour the hot water in and mix evenly. It may appear to be quite wet initially but after resting for 1 or 2 minutes, the dough will thicken further.
3. Wet your hands and divide the dough into 6 portions and mould into a round shape.
4. Sprinkle with your favourite seeds and press them down to ensure they stick to the dough.
5. Bake in oven at the lowest rack at 350F or 175C for about 30 to 40 minutes or until browned and cooked. You can tell that they’re done if they sound hollow when you knock on their sides. .

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