Recipe originally created in January 2019.
Easy and fast low carb, keto-friendly, gluten free, sugar free almond flour buns! Less than 20 minutes to make, less than 20 minutes to bake.
- 1 cup Almond Flour (blanched/finely ground)
- 2 tbsp Coconut Flour
- 2.5 tsp Double Acting Baking Powder
- 1.25 tsp Xanthum Gum
- 1 tsp Sweetener (I used Lakanto Classic)
- 1 tsp Salt
- 2 tsp Italian Spice Blend (optional)
- 2 Eggs
- 3 tbsp Butter (Melted)
- 4 to 6 tbsp water
Idea: Subbing out the coconut flour for 1-2 tbsp ground psyllium husk gives these a breadier flavor without any need for yeast or wheat. Just go slow adding the water until you reach a texture you’re happy with.
1. Preheat Oven to 375 degrees. Line a baking pan with parchment paper or silicone mat, set aside.
2. Combine all dry ingredients in a bowl (almond flour, coconut flour, baking powder, xanthum gum, sweetener, spices). Whisk together until well mixed, set aside.
3. Lightly beat eggs and melted butter in another large bowl. Add 4 tbsp water, reserve 1-2 tbsp, mix well.
Tip: If you’re very sensitive to an eggy taste, make sure your eggs are room temperature before beating. If you keep them in the fridge, put them in a bowl filled with hot tap water for a few minutes. You can also try to sub out the eggs for a ground flaxseed/water mix but the texture will be wildly different to work with.
4. Add the dry ingredients to the wet ingredients and mix well until fully combined. It should look sticky and wet.
5. If needed (dough looks dry), add reserved water to the dough, 1 tbsp at a time, until it begins to look a bit more like sticky batter rather than dry/crumbly dough. I used about 5 tbsp for this version. If you add too much water, you may need to add a bit more almond flour to thicken it up again.
6. Spoon the batter onto the lined baking sheet in 6 mounds to create rolls or buns.
The dough will be SUPER sticky! If you’re scooping or rolling it out with your hands, repeatedly wet your hands/fingers with slightly oiled water while rolling. If using a spoon, place another piece of parchment paper on top of the dough or repeatedly dip the spoon into water.
Tip: Use your wet hands or wet spoon to smooth the top of each bun for a less lumpy/biscuity look. Brush the tops with melted butter or an egg wash if you’d like a shiny bread roll look.
7. Bake for about 15-25 minutes. Check on it at 15 minutes, and add 5-10 more or until the top starts to brown and crisp up and a toothpick comes out clean.
8. Let cool before cutting and store leftovers in an airtight container in the fridge (5 days) or freezer (few weeks).
Servings: 6 buns | Macros* 2.4g net carb, 18g fat, 6g protein, 206 calories
*may differ slightly based on brands used and number of buns made.
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