This Keto Everything Buns recipe from my book Dairy Free Keto Cooking is the absolute best keto bread recipe around. They are so versatile. You can use this dough recipe to make sandwich rounds, keto hamburger buns, dinner rolls, hot dog buns, sub rolls, and even croutons. Best of all, they are keto, gluten free, dairy free, paleo, and even Whole30 compliant.
Ingredients in the best keto bread recipes
Ingredients Notes
Giving credit where credit is due - This keto bread recipe is my take on the famous Diet Doctor Rolls, which were actually an original recipe from Maria Emmerich. I made a few tweaks and changes to put my own delicious spin on things.
Step by Step Instructions
How to make the best keto bread recipe
STEP 1: Put an oven rack in the lower third position. Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat. In a large bowl, mix the almond flour, psyllium husk powder, nutritional yeast, baking powder, and salt until there are no visible clumps. (more keto bread recipes)
STEP 2: Add the egg whites and vinegar to the bowl.
STEP 3: Using a rubber spatula, mix while slowly pouring in the hot water. Continue to mix just until the ingredients are well combined; be careful not to overmix the dough.
STEP 4: Moisten your hands and divide the dough into 4 equal parts, then shape them into hamburger-sized buns. Put the buns on the lined baking sheet. Sprinkle the bagel seasoning over the tops of the buns. Bake for 50 minutes to 1 hour, until the buns have doubled in size, are crisp on top, and make a hollow sound when you thump them. Allow to cool before slicing.
Recipe Tips and Variations
What to make with these Keto Everything Buns
Make Keto Barbecue Pulled Pork Sandwiches: or any kind of sandwich for that matter. These can even be shaped into sub rolls. Keto meatball sub, anyone? (check out my Keto Barbecue Dry Rub Ribs Recipe)
Make Keto Jalapeno Popper Chicken Salad Sandwiches: Are you noticing a trend here with the sandwiches? I am a big fan of keto sandwiches. It's a food I just never get tired of. Plus, they are perfect for meal prep or for packing for quick and easy weekday lunches. (Check out my Dill Chicken Salad Recipe)
Make these Garlic and Herb Keto Croutons: Missing that crunchy salad topper we all know and love? This keto sandwich bun recipe also makes for amazing keto croutons. This crouton recipe is an exclusive for my Patreon group. You can get it here.
Make an Epic Keto Breakfast Sandwich: Toast these buns and make keto avocado toast or a breakfast sandwich. I like to slather on some butter, grill the bun butter side down like you would a grilled cheese sandwich, and then top it with mashed avocado, sausage, goat cheese, a yolky egg with my Herby Everything Seasoning, pickled red onions, and microgreens. It is "chef's kiss" delicious!
Frequently Asked Questions
Blanched almond flour is made with almonds that have had the skins removed. As a result, it is lighter and fluffier and works better in baking.
The psyllium husk in this recipe is an essential ingredient and I do not recommend any substitutions.
While I recommend using fresh egg whites, carton egg whites will also work in a pinch.
Some brands of psyllium husk powder will result in purple rolls. To avoid this, I recommend using this brand.
Other Recipes You Might Enjoy
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The Best Keto Bread Recipe
- Total Time: 1 hour 15 minutes
- Yield: 4 buns 1x
- Diet: Gluten Free
Description
This is the Keto Everything Bun recipe from my book Dairy Free Keto Cooking. We use this base keto bread recipe for everything - from keto hamburger buns, to sandwich and sub rolls, to low carb hot dog buns, avocado toast and even keto croutons. It is incredibly versatile and satisfies even the toughest of bread cravings.
Ingredients
- 1 ¼ cups blanched almond flour (I use this brand)
- ¼ cup plus 2 teaspoons psyllium husk powder (I use this brand)
- 2 tablespoons nutritional yeast (I use this brand)
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 3 large egg whites
- 2 teaspoons apple cider vinegar
- 1 cup hot water
- 2 tablespoons Everything Bagel Seasoning (get the recipe here)
Instructions
- Put an oven rack in the lower third position. Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, mix the almond flour, psyllium husk powder, nutritional yeast, baking powder, and salt until there are no visible clumps.
- Add the egg whites and vinegar to the bowl and, using a rubber spatula, mix while slowly pouring in the hot water. Continue to mix just until the ingredients are well combined; be careful not to overmix the dough.
- Moisten your hands and divide the dough into 4 equal parts, then shape them into hamburger-sized buns. Put the buns on the lined baking sheet. Sprinkle the bagel seasoning over the tops of the buns.
- Bake for 50 minutes to 1 hour, until the buns have doubled in size, are crisp on top, and make a hollow sound when you thump them. Allow to cool before slicing.
Notes
- net carbs per serving: 5.1g
- Storage: I recommend wrapping this keto bread recipe in paper towels and then in foil and storing them on the counter.
- Freezing: I like to make a double or triple batch and freeze them for later. When I am ready to use them, I set them out on the counter to thaw.
- Make ahead: To make this recipe even easier, I like to pre-mix several batches of the dry ingredients and store them in my pantry in air-tight containers.
- Seasonings: In place of the everything bagel seasoning, these are also delicious with sesame seeds, poppy seeds, or even plain.
- Psyllium Husk Powder: Some brands of psyllium husks will turn these rolls purple. To avoid this, I recommend using the brand Now Foods.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Keto Bread Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 242
- Fat: 17.7g
- Carbohydrates: 18.9g
- Fiber: 13.8g
- Protein: 13.6g
Jamie says
These buns/rolls are awesome! They are full of fiber and protein and are perfect for breakfast and lunch sandwiches. Mine don’t puff up as much (but that could also have been the old oven I was using). I love having them on hand for when the sandwich craving hits (which is often when I know I have these in the fridge)
Claudia Sullivan says
Do you know how many grams of Sugar are in this bread per unit? My husband is a diabetic and must watch his sugar intake. Thanks
Kyndra Holley says
I'm sorry, but I don't have that information readily available. I only calculate calories, total carbs, net carbs, fiber, protein and fat. If you pop the ingredients into a site like chronometer, fatsecret, or myfitnesspal, you will be able to getting deeper nutritional insights.
Claudia Sullivan says
I did a bit of research and it would amount to 1g or less of sugar, mainly stemming from the almond flour - So it sounds like we will give it a go. It looks yummy! Thanks for responding to my question.
Kyndra Holley says
My pleasure. And thanks for coming back to report what you found out. I am sure it will be helpful for others as well.
Eileen says
Just made this today for the first time. Delicious! I have a similar recipe (maybe the more conventional-style psyllium-based bread recipe?), but this was way better.
I confess to one substitution: I don't have any nutritional yeast on hand, so I kind of played it by ear, substituting 1/4 c freshly-shredded parmesan plus 2 T golden flax meal (not sure what I was going for there--maybe salt, protein, color and texture? It added a bit of fat, too, so I worried it might not work.). I'd like to try it your way, of course--nootch has such a distinct flavor after all--but this turned out great! They rose beautifully and were crusty on the outside, fluffy on the inside; plus they smelled great. The perfect low carb roll--even my kids loved them!
I also found it took 1-1/2 hours to really bake them through. (Could be an issue with my oven, actually, or maybe the effect of the added fat from the substitution?) Really appreciated your benchmarks (color, consistency, hollow sound) that acted as a guide.
Terrific recipe! Thanks!
Kyndra Holley says
Love hearing about substitutions and how they turned out. Thanks for coming back to tell me about your experience and how you changed things up.
Marisa says
I make these rolls every single week! This is hands down the best keto bread recipe I’ve ever tried- and it feels like I’ve tried them all!
(Also- I have yet to find a Kyndra Holley recipe that isn’t loved by the whole family, so if you haven’t purchased a book or two you totally should!)
Toni says
It amuses me that youre essentially copying maria emmerichs recipe.. by adding nutritional yeast you now claim it as yours? give credit where credit is due.
Kyndra Holley says
That is not the only change. and I did give credit at the very top of the post and even linked to her site. Around here, we do things the right way. Maybe read the post before accusing people of not doing things properly.
Eileen says
I find this to be an interesting criticism. Maria's recipe was the first non-MIM bread I ever made, maybe 7-8 years ago, and while I saw it had potential, I didn't like how it turned out. I've been using All Day I Dream About Food's version (also very similar)--which I liberally adapt myself, actually--since she first came out with it. This recipe contains no coconut flour, significantly less psyllium, and way more water (a change to ADIDAF's recipe that I find works better as well). It rises better, and honestly tastes better, too. According to Alton Brown, no one has the right to copyright a list of ingredients in any case since we all use all of them, and this recipe is unique in amount, kind, and results. I would urge you to try it; it's exceptionally good!
Debbie Landry says
These are insanely delicious. I took your advice and shaped them like hot dog buns. I also used your suggesrtion of brushing them with butter and sprinkling on garlic powder. I used them with brats. We piled them high with sauerkraut, relish, and mustard. Thank you. Thank you. Thank you for this recipe.
Amelia says
What brand of Nutritional Yeast do you use? The link is not included above. I am super excited about making these and want to get them right!
Kyndra Holley says
I use this brand https://amzn.to/3kWLYAq
Sabra Gerson says
I used all the brands you recommended and although delicious, they were purple!
Anita C says
Is this really 18 carbs per bun? How can that be? I would love to try it, but that's almost my allotment for the whole day. The ingredients seem clean, but I'm astounded by your listed number of carbs. I just don't understand .
Kyndra Holley says
Yes, it is accurate. It is only 3 net carbs, the psyllium husk is essentially all fiber, thus the high total carb count
Gina Tallarico says
I've literally been stalking your site waiting for this recipe. I used it tonight for burgers and you are officially my new favorite human. Thanks for giving me burgers with a bun back. Lettuce wrapping was getting old.
Alana says
Oh my gosh I love this recipe! This truly is the best keto bread.
I didn't have psyllium or nutrional yeast so subbed ground flax and finely grated parmesan because I was craving something bready and didn't want to wait until I could get to a store that has these.
The bread was fabulous but I think I'll prefer the yeast. I may just keep using the flax though because it adds such a wonderful flavor and texture. Oh, and I don't care for everything bagel seasoning so I just topped with sesame seeds.
One question/comment about the measurements though. I had to make the dough twice because 1 cup of water made the dough liquid. Wondering if the psyllium absorbs a lot of water which is why you need so much? I ended up using about 3/4 cup the second time and may not have needed even that amount. Will probably try the recipe next time exactly as written so I'll know if my changes caused the problem.
Dianna R says
YESSSS! I have seen you tease this recipe on Instagram so many times and I was so excited to see you post it here. I just pulled them out of the oven and immediately made a sandwich with ham, turkey, bacon, roast beef, lettuce, mayo, spicy mustard, mayo and your pickled red onions. GAME CHANGER!!