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One of the things I knew I would miss when going low-carb and keto was bread. I had always started my day with toast and coffee. Initially, I could not imagine giving it up, but when your health becomes more important, you have to make decisions. So I started by reducing the quantity and finally gave it up.

So many recipes just don’t measure up and after a lot of time spent testing and making adjustments and finally I have something that’s pretty good. While it’s not toast, it makes good burger buns, hotdog buns, breadsticks, bruschetta, and even panini sandwich bread!

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Basket of fresh bread sticks wrapped in a towel.

Easy Keto Buns


  • Author: Shelly Heinrichs

Description

We love these buns for hamburger buns, hot dogs or smokies, bread sticks, garlic bread, bruschetta and keto panini sandwiches!


Scale

Ingredients

1¼ cups fine almond flour
6 TBSP psyllium husk powder, finely ground
2 tsp baking powder
1 tsp pink Himalayan salt
1 1/2 tsp apple cider vinegar
1 cup boiling water
3 large egg whites, room temperature (save yolks for your breakfast!)


Instructions

Preheat your oven to 350°F (175°C).

Add all the dry ingredients to a medium mixing bowl and stir together with a whisk.

Add the egg whites, vinegar and boiling water. Whisk all the ingredients together until mixed, about 30 seconds. Don’t over-mix it, the dough should be soft (it reminds me of thick cream of wheat!).

Moisten your hands with cold water, shake off the excess water and divide the dough into 6 – 10 pieces depending on what type of bun you want to make. Shape each piece into a hamburger bun, hot dog bun or long bread stick.

Place the buns onto a baking sheet (no greasing or parchment paper necessary). Space the buns out enough to allow room for them to expand during baking so they do not touch.

Bake on the middle or lower rack for 40 – 60 minutes depending on the size bun you made (smaller ones would be 40 minutes, larger ones 60 minutes). They should be lightly golden and have a hollow sound when you tap the bottom of the bun.

Gently transfer the buns to a cooling rack so they can cool completely before cutting. Once cool, use a serrated knife to gently cut them.


Notes

I like toasted buns and while these don’t brown evenly, the edges do brown and give them a nice bit of crispiness.