Light, fluffy, and oh so delicious, these low carb buns are a cinch to make, and no yeast or rising time required. All you need is 7 ingredients and 45 minutes to make them! Bake a batch or two and freeze so you can always enjoy homemade gluten-free buns whenever the craving strikes (during Thanksgiving, the holidays, or all year around)! Incredibly versatile, these keto buns are just as great with sweet jam or savory toppings. Totally gluten-free, dairy-free, Paleo and Keto-friendly too!
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Jump to:
- My Love for Baking Bread
- Gluten-Free Bread Rolls/Buns
- Low Carb Buns for Your Holiday Table
- Why This Recipe Works
- Ingredients You’ll Need:
- Ingredient Notes/Substitutions
- How to Make Low Carb Buns (Step by Step)
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Other Low Carb Bread Recipes to Indulge In:
- Gluten-Free Bread Recipes to Bake:
- Fluffy Low Carb Buns (Gluten-Free, Dairy-Free)
My Love for Baking Bread
I’ve always loved baking bread – and I no matter how many years has passed since the first time I made my first loaf of homemade bread, I still get crazy excited each time I pull out a fresh loaf from the oven.
There’s something so innately thrilling and miraculous about the act of baking bread, and I’ve certainly experimented with plenty of bread recipes over the years.
Gluten-Free Bread Rolls/Buns
I love baking yeast breads – from our favorite soft, fluffy gluten-free bread, perfect buckwheat bread, to soft gluten-free dinner rolls, to this gorgeous rosemary focaccia bread – because yeast creates a beautifully light and airy texture in breads.
However, I also understand that not everyone can eat yeast, or want to use yeast in their baking. I also understand that sometimes we want bread without all the carbs that come with regular buns.
Low Carb Buns for Your Holiday Table
One thing that is often missing from most tables are bread rolls or buns that are lower in carbs, and that actually taste good too.
It’s particularly harder during the holidays or Thanksgiving dinner, when everything is packed with extra calories and you already feel like you’re bursting at the seams (even before sitting down for the appetizers)!
So I’ve been searching for and testing recipes for soft low-carb buns that don’t need rising time or yeast – and which only require baking powder to be leavened.
And I’m over the moon to tell you that I’ve settled on this super simple recipe that anyone can make! Just very slightly adapted from this recipe for keto buns, this great recipe is your answer for when you want a light and easy bun for dipping in some extra virgin olive oil or that leftover turkey gravy.
(I’ve also had these buns with jam and they go so incredibly well!)
Why This Recipe Works
- Simple Ingredients: All you need is literally 7 ingredients (water included) to make these low carb keto buns.
- Super Easy: Just mix the dry ingredients with the wet ingredients and ta-dah, the dough is ready, then roll into small balls and bake. It really doesn’t get easier than this!
- No Yeast/Rising Time Required: Unlike traditional yeast buns, no yeast is required in this easy keto buns recipe, which means no rising time is needed (hip, hip, hooray!)! Instead, baking powder is used as a leavening agent.
- Ready in No Time: Bake a batch of these delicious buns from scratch in only 45 minutes!
- Low Carb, Gluten-Free, Dairy-Free, Paleo and Keto: The main ingredients in this low carb bread rolls recipe are almond flour and coconut flour, which are both low carb flours that are high in protein and fiber and low in carbohydrates (perfect if you’re on a ketogenic diet, Paleo diet or low carb diet). The best part is that these buns a naturally gluten-free and dairy-free too, so even those who have Celiac disease or are gluten or lactose intolerant can still enjoy these keto bread buns without worries!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required to make these low carb buns.
(For exact measurements and quantities, please scroll down to the recipe card at the bottom of this post.)
Ingredient Notes/Substitutions
- Almond Flour: I like using blanched almond flour for a lighter-colored interior of the buns, but you can also use almond meal if you prefer. See my tutorial on how to make your own 5-minute almond meal. Just note that using almond meal will result in a slightly darker-colored interior. If you do not have almond flour, you can also use cashew flour instead.
- Coconut Flour: Note that coconut flour absorbs a lot of moisture and a little goes a long way. Coconut flour is not the same as shredded coconut, and they cannot be used interchangeably. I do NOT recommend substituting coconut flour with any other flours.
- Psyllium Husk Powder: In this case, psyllium husk powder acts as a substitute for gluten and gives the dough structure. If you don’t have psyllium husk powder, you can use 4 tablespoons of whole psyllium husks instead. I do NOT recommend substituting psyllium husk for any other ingredient.
- Eggs: The eggs help the dough rise and act as a binder, and are essential in this gluten-free low carb rolls recipe, and for best results I would not substitute the eggs. I have not tested this recipe using an egg-replacer. If you prefer to reduce the number of egg yolks, simply replace the yolks with an equal number of egg whites.
- Sesame Seeds: I like using white sesame seeds because of the nice contrast in color that they provide to the golden brown exterior of the buns. However, feel free to use other seeds such as poppy seeds, black sesame seeds, flax seeds, or even chia seeds if you prefer. This is purely decorative.
How to Make Low Carb Buns (Step by Step)
1. Preheat and Line
Preheat oven to 350F, and arrange the oven rack to the middle position. Line a large baking sheet with parchment paper or a silpat.
2. Whisk Dry Ingredients
In a large bowl, combine the almond flour, coconut flour, psyllium husk powder, and baking powder. Whisk well.
3. Add Wet Ingredients to Form Dough
Add the hot water and beaten eggs to the dry ingredients and mix until just combined and you have a homogeneous dough (the dough will be sticky and wet). Let the dough sit for 5 minutes so the flours can absorb the moisture.
4. Divide Dough into Balls
Divide the dough into 8 equal portions, and then grease the palms of your hands with oil and then gently roll each portion of dough into a ball (the dough will be sticky, and if it starts sticking too much to your palms, simply wash your hands, dry them, and grease them with more oil before rolling the dough again).
Place the balls in a single layer on the prepared baking sheet, at least 2 inches apart (the buns will expand slightly during baking).
5. Top with Sesame Seeds
Sprinkle sesame seeds evenly over the top of each dough ball.
6. Bake Until Golden Brown
Bake for 30 minutes until the buns are golden brown on top.
7. Cool Completely
Let the keto buns cool completely before slicing into them or storing them.
Dish by Dish Tips/Tricks:
- Grease Your Palms before Handling Dough: It’s normal for the gluten-free dough to be rather sticky and wet in this keto buns recipe. Make sure you oil your palms well before trying to shape the dough into balls. If you notice that the dough starts sticking too much to your palms, simply wash your hands, dry them, and grease them with more oil before rolling the dough again.
- Use a Silpat or Parchment Paper: I highly recommend using a silpat (which is reusable and ensures that the dough doesn’t stick. If you don’t have a silpat, make sure you use parchment paper so that it is easier to remove the buns once they are ready.
- Make Low-Carb Hamburger Buns / Hot Dog Buns: If you would like to make keto hamburger buns or hot dog buns instead, simply shape the dough into the shape of a burger bun or a hot dog bun (whichever suits your fancy)!
Recipe FAQs:
To store these keto buns, make sure they are fully cooled before placing them in an airtight container and storing them in the refrigerator for up to 5 days.
To freeze, place them in a freezer-safe container or wrap the buns in plastic wrap and freeze for up to 3 months. Let the frozen buns thaw completely overnight in the refrigerator before slicing and toasting or eating.
Other Low Carb Bread Recipes to Indulge In:
- Low Carb Almond Flour Bread (Gluten-Free, Dairy-Free)
- Low Carb Coconut Flour Bread (Gluten-Free, Dairy-Free)
- Coconut Flaxseed Bread (Gluten-Free, Paleo)
- Multi-Seed Bread (Grain-Free, Paleo)
Gluten-Free Bread Recipes to Bake:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintFluffy Low Carb Buns (Gluten-Free, Dairy-Free)
- Total Time: 45 minutes
- Yield: 8 buns 1x
- Diet: Gluten Free
Description
Light, fluffy, and oh so delicious, these low carb buns are a cinch to make, and no yeast or rising time required. All you need is 7 ingredients and 45 minutes to make them! Bake a batch or two and freeze so you can always enjoy homemade buns whenever the craving strikes! Incredibly versatile, these gluten-free buns are just as great with sweet jam or savory toppings. Totally gluten-free, dairy-free, Paleo and Keto-friendly too!
Ingredients
- 2/3 cups blanched almond flour
- 1/2 cup coconut flour
- 2 tablespoons psyllium husk powder
- 2 teaspoons baking powder
- 4 large eggs, room temperature, beaten
- 1/2 cup hot water
- 2 tablespoons white sesame seeds, for sprinkling
Instructions
- Preheat and Line: Preheat oven to 350F, and arrange the oven rack to the middle position. Line a large baking sheet with parchment paper or a silpat.
- Whisk Dry Ingredients: In a large bowl, combine the almond flour, coconut flour, psyllium husk powder, and baking powder. Whisk well.
- Add Wet Ingredients to Form Dough: Add the hot water and beaten eggs to the dry ingredients and mix until just combined and you have a homogeneous dough (the dough will be sticky and wet). Let the dough sit for 5 minutes so the flours can absorb the moisture.
- Divide Dough into Balls: Divide the dough into 8 equal portions, and then grease the palms of your hands with oil and then gently roll each portion of dough into a ball. Place the balls in a single layer on the prepared baking sheet, at least 2 inches apart.
- Top with Sesame Seeds: Sprinkle sesame seeds evenly over the top of each ball.
- Bake Until Golden Brown: Bake for 30 minutes until golden brown on top.
- Cool Completely: Let the low carb buns cool completely before slicing into them.
Notes
Almond Flour: I like using blanched almond flour for a lighter-colored interior of the buns, but you can also use almond meal if you prefer. See my tutorial on how to make your own 5-minute almond meal. Just note that using almond meal will result in a slightly darker-colored interior. If you do not have almond flour, you can also use cashew flour instead.
Coconut Flour: Note that coconut flour absorbs a lot of moisture and a little goes a long way. Coconut flour is not the same as shredded coconut, and they cannot be used interchangeably. I do NOT recommend substituting coconut flour with any other flours.
Psyllium Husk Powder: In this case, psyllium husk powder acts as a substitute for gluten and gives the dough structure. If you don’t have psyllium husk powder, you can use 4 tablespoons of whole psyllium husks instead. I do NOT recommend substituting psyllium husk for any other ingredient.
Eggs: The eggs help the dough rise and act as a binder, and are essential in this gluten-free low carb buns recipe. I have not tested this recipe using an egg-replacer. If you prefer to reduce the number of egg yolks, simply replace each yolk with an additional egg white.
Sesame Seeds: I like using white sesame seeds because of the nice contrast in color that they provide to the golden brown exterior of the buns. However, feel free to use other seeds such as poppy seeds, black sesame seeds, flax seeds, or even chia seeds if you prefer. This is purely decorative.
Storing/Freezing: To store these low carb buns, make sure they are fully cooled before placing them in an airtight container and storing them in the refrigerator for up to 5 days. To freeze, place them in a freezer-safe container or wrap the buns in plastic wrap and freeze for up to 3 months. Let the frozen buns thaw completely overnight in the refrigerator before slicing and toasting or eating.
This recipe was originally published in March 2021, but has since been updated to include ingredient notes/substitutes, clearer instructions as well as tips.
Adapted from: Sugar Free Londoner
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Bread
- Method: Baking
- Cuisine: American
Anna says
Hi Felicia, made these rolls & I am impressed. I am diabetic & also gluten & dairy intolerant. I have tried so many so called keto rolls & breads, most loaded with cheese & they taste awful or the texture is not nice to taste. These are a winner, don’t fall apart when eating especially as I love tomato on my rolls & they freeze well & defrost well. Cheers Anna.
Felicia Lim says
Hi Anna! So happy to hear that you enjoy these low carb buns! Hope to see you around the blog again sometime soon!
Jennifer Lindsay says
These look great have you ever done this in a loaf pan and made a loaf of bread? If so how long would you cook it for ? Thank you 🥰🥰🥰
Felicia Lim says
Hi Jennifer!
I haven’t made these in a loaf pan, but I believe it shouldn’t be a problem! I would bake it for at least 45 to 50 minutes until the top is golden brown (and if the top is getting too brown, cover with a piece of aluminum foil and bake until a toothpick inserted in the middle comes out clean). Hope it turns out well, would love to know how it goes!
Jennifer says
Thank you so much, desperately trying to find a gluten free, dairy free low carb bread that the whole family can have. 🥰🥰
Felicia Lim says
You’re most welcome Jennifer!! Hope your whole family enjoys this bread! 🙂 See you around the blog again sometime soon!
xx,
Felicia
Sam Lewis says
Thanks for a great recipe! I just made these & they came out perfect 🙂 Such an easy recipe. So happy to be able to make my own GF low carb rolls instead of buying expensive rolls at the supermarket.
Felicia Lim says
Hi Sam! So happy to hear you enjoyed these low carb rolls. No more buying expensive rolls at the supermarket indeed!
Hope to see you around the blog again sometime soon!
Allison says
Hi Felicia 🙂
Did you use homemade psyllium husk powder in these? I used storebought (definitely powder not whole husk) and my dough was super dense and dry and didn’t look like the dough in your pictures – it was greyer and not as loose looking.
Woild love to try again, but might use 2 tsp husk powder instead.
thanks
Allison
Felicia Lim says
Hi Allison, I used storebought psyllium husk powder. Depending on the powder and the brand used, some psyllium husk powders actually cause a grey/purplish tinge to the dough. I recommend the NOW psyllium husk which has good results. If the dough was too thick, you can reduce the amount of husk powder, or add a bit more water. Hope this helps dear!
Allison says
great thanks!
Allison says
thanks Felicia! Do you recall if the NOW brand is the one you used for this recipe in particular? You may not remember!
I re-made the buns with my psyllium powder using only 2 tsp and actually had to *add* some water, so I think my psyllium powder (Australian Coles brand) might be ground very fine, making it very strong. The bread turned out much better with the reduced amount of powder – a golden colour to match your photos, not grey. Very nice!!
I can access NOW brand through iHerb so will try that.
thanks for a great recipe 😀
Felicia Lim says
Hi Allison! So happy to know that it worked using less psyllium husk powder and adding more water! I didn’t use NOW brand (I live in Buenos Aires, Argentina and don’t have access to that), but I know many people have had good results with it, and that it doesn’t turn your bread purple. If your powder works, I don’t see why you need to change the brand 🙂
Melanie Gray says
can you swop the almond meal with a mixture of rice flour, potato starch, corn starch and tapioca starch. thx
Felicia Lim says
Hi Melanie! I believe that shouldn’t be an issue. But bear in mind that using the mixture of rice flour, potato starch, corn starch and tapioca starch means that it won’t be low carb.
Hope this helps!
Pat says
I really like all the information you provide with your recipes. Enjoyed this recipe. It was the only one I noticed that did not use xanthan gum, a man-made product.
After further research I found many substitutes for it:
https://www.healthline.com/nutrition/xanthan-gum-substitute#4.-Cornstarch
Looking forward to trying more of your recipes. Probably will substitute konjac powder for the xanthan gum as it is a great aide for losing weight.
Felicia Lim says
Hi Pat!
Thank you for your comment, and so glad you enjoy this recipe (as well as the information provided). I do use xanthan gum for quite a bit of recipes because it does create a good texture in GF baked goods. However, as you mentioned, there are many substitutes for it, and I believe they should work just as well! Never tried konjac powder before, not sure if I have it where I live in Argentina, but let me know how it goes if you do try it!
Hope to see you around the blog again sometime soon!
Helen La says
Could you provide the recipe for fluffly low carb buns (Gluten Free) with gram weights?
My success with gluten free has been with recipes that have weight in grams.
Helen
Felicia Lim says
Hi Helen, sorry for the delay in getting back to you!
Here’s the ingredient list in weights:
64g blanched almond flour
56g coconut flour
20g psyllium husk powder
8g baking powder
4 large eggs
125ml hot water
18g sesame seeds
Hope you enjoy these buns! Would love to hear how they turn out in the end!
Grace Lim says
Good morning Felicia,
I love freshly baked bread and I can eat them non-stop with generous spread of butter.
As most bread are high in carb so your recipe of low carb buns is just great for me to enjoy my bread without feeling uneasily guilty of over-consumption of carb.
Have a blessed day!
Sending you my love,
Mum
Felicia Lim says
Hi mummy! Hope you enjoy these low carb buns as much as we do! If you do make them, send me a pic I want to see!! 🙂 Love you lots too!
Irene says
It looks good to me, Felicia! I can smell the freshness of the bread that just came out of the oven.
rosewithoutthorns says
thanks for your encouragement Irene! I’d be honest and say I think there have to be better recipes out there! This was ok but not fantastic, if you know what i mean!
Jess Gonzalez says
Don’t give up! Your rolls look adorable and at least they look the way they are supposed to! My first attempts at bread were terrible. It’s taken me awhile to finally understand how long rising takes etc. I just made naan the other day actually! Great minds bake bread hmm? 🙂
rosewithoutthorns says
Hello Jess!
thanks for the encouragement! Bread sure is hard to make – i think it might be among those few things that may oftentimes taste better store-bought than homemade!
Do u have any great, foolproof bread recipes?? maybe I might be fourth-time lucky!!
And naan! I didn’t see that on your blog! I’ll have to try making that one day too!!