Why You’ll Love Super Soft Keto Buns Recipe

I enjoy making these buns because they bake up incredibly soft for a keto recipe, and they hold together beautifully. I also appreciate that the dough comes together quickly with simple low-carb ingredients. Whether I’m prepping for the week or making a batch for a special meal, these buns always turn out reliable and delicious.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 1/4 cups almond flour super fine
5 tbsp psyllium husks powder
1 cup boiling water + 1/4 cup (optional)
2 tsp tsp apple cider vinegar
3 egg whites room temperature
2 tsp baking powder
1 tbsp sesame seeds
½ tsp salt

Directions

I preheat the oven to 350°F/175°C.
To make the buns, I combine all the dry ingredients in a large bowl and use a spatula to break up any clumps. I bring water to a boil.
Using a hand mixer, I whisk together the egg whites, apple cider vinegar, and a pinch of salt until soft peaks form.
I add the hot water and the beaten eggs to the dry ingredients and mix until combined, being careful not to over-knead the dough.
I oil my hands and form 6 rolls, placing them on a greased baking sheet. I brush each bun with egg yolk and sprinkle sesame seeds on top.
I bake the buns for 40–50 minutes, depending on their size, until they form a hard crust and are nicely browned.
I like serving them warm, toasted, and topped with butter.

Servings and Timing

Yields: 6 buns
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes

Variations

I sometimes add dried herbs like oregano or rosemary to the dough for an herbed bun.
I also enjoy mixing in a bit of garlic powder or onion powder when I want a more savory flavor.
For a different topping, I swap sesame seeds for poppy seeds or everything bagel seasoning.

Storage/Reheating

I store the buns in an airtight container at room temperature for up to 2 days or refrigerate them for up to 5 days.
For longer storage, I freeze them individually wrapped and then place them in a freezer bag.
To reheat, I warm them in the oven or toast them until lightly crisp on the outside.

FAQs

Why did my buns turn purple?

Psyllium husk powder can sometimes cause a purple tint, depending on the brand. I find that using a high-quality, finely ground psyllium reduces this effect.

Can I substitute coconut flour for almond flour?

I don’t recommend it because coconut flour absorbs moisture differently and will change the texture dramatically.

Why are my buns too dense?

Over-kneading the dough can make them dense. I mix just until everything is combined.

Can I use whole eggs instead of just egg whites?

Whole eggs will change the structure and may make the buns heavier, so I stick with egg whites.

Do I need to use boiling water?

Yes, boiling water activates the psyllium and helps create the fluffy texture I want.

Can I make the buns smaller or larger?

Yes, I adjust the baking time accordingly—smaller buns need less time, larger buns more.

Why is my dough sticky?

Psyllium absorbs water as it sits. I let the dough rest briefly, or I oil my hands to make shaping easier.

Can I omit the sesame seeds?

Yes, I can leave them off or replace them with another topping.

How do I know when the buns are fully baked?

They should feel firm, have a hard crust, and be nicely browned.

Can I toast these buns?

Yes, toasting enhances their flavor and gives them a lovely texture.

Conclusion

I love making these super soft keto buns because they’re easy, reliable, and wonderfully fluffy. They elevate any low-carb meal and give me the feel of traditional bread without the guilt. Whether warm, toasted, or used for sandwiches, they always hit the spot.