LOW CARB YOGURT BUNS
Those Low Carb Yogurt Buns are the perfect replacement for white buns or bagels and in our Low Carb or Keto lifestyle, they are unrecognizable from the original ones. They are the first buns we love, adore and can have any time of the day, either with something salty or also as a sweet variation.
This recipe has made it on our Top 10 Best Low Carb & Keto Recipes of 2018.
This is my first bread recipe on the website, even though for us it was the most important part of going completely low carb.
Can Low Carb Buns be frozen?
That is what I do all the time. Always double the batch and once all the buns are cooled, I keep few out for the next 2 days and the fest goes straight into the freezer.
How long can you store buns?
Definitely not longer than 2 or 3 days. Since they are made fresh and without added preservatives, they will not last very long outside. I always just take 2-3 pieces from the freezer to have it for the next 2 days.
What are those low carb buns made of?
The base of the recipe is almond flour or grained almonds, but additionally, I have used Protein powder unflavored and xanthan gum as well. Do not try to change the ingredients, because you will not get that same consistency. And then it would be a different variety of buns.
Those buns go perfectly with our famous Keto Egg Drop Soup, which is so easy to make and it just transforms a normal broth into something extraordinary.
And a perfect spread is Tuna Mix added with Caviar to wow everyone. Or have it as addition to Cloud Eggs.
How do you start or begin Low Carb or Keto lifestyle eating?
It does not always go from a day one. And our story is a perfect example, that sometimes it does need a bit of dedication.
Sometimes you just need time, especially if it concerns kids or your husbands, who need a bit of reconfirmation, explanation and proper plannings for their transformation into a Low Carb way of living.
Well, the story went…..
As we were going completely down with carbs, I have slowly started eliminating all the side dishes like potatoes, rice, pasta etc and either trying to replace them with low carb version or omitting them completely.
First went reducing it in portions and later followed by removing it completely. All of it worked except bread.
Bread was for us the biggest hurdle. I just could not find any type, which Sophie would like. I have tried at least 20 recipes, all of which were refused. Until a friend of mine suggested to completely remove bread for a certain period and then reintroduce the low carb version.
And guess what?
It did work. Well, it was not like ” Woho that is awesome”, but it was kind of accepted. And since we did not have any other (normal ) bread in the house, there was no option to go back. We used to do “Taste competitions”, where I baked 5-6 different variations and each. Then divided them into plain, toasted, buttered, oiled etc just to make it more exciting for Sophie. I then cover her eyes (as we know seeing is part of like/dislike choice) and we all try each and give points. The one with most wins and that is then baked for a while.
She still loves those competitions and this is how we find what to use for the next few months if she gets bored of old choices.
Those buns are our choice at the moment and all I do is to bake them in big batches. After they are cooled, place in the freezer and then every day take few pieces. In that way, it always stays fresh (since homemade products do not last for long as we know).
Buns types are also more popular for us because Sophie is the only one, who eats bread on a daily basis and therefore it is much easier to store them in the freezer.
But
Since I wrote this recipe, we have found another BEST Keto Farmers Bread Recipe, which is now prioritized most of the time. So at the moment, our freezer contains both, and I alternate those all the time.
But let’s get to the recipe:
One point to the recipe I have just realized. We hardly ever eat bread on a sweet side, but from time to time we do, and on those occasions, we either add some sort of low carb berries spreads or Nutella or Peanut Butter and therefore I would suggest not to use so much salt in the recipe. Sometimes little goes a long way.
If you would like to make your own Jogurt to be added to this recipe, have a look at our easy and fast way to make the freshest ever Keto Instant Pot Greek Yogurt.
Please for 5 Stars:)
Low Carb Yogurt Buns
Low Carb Yogurt Buns are a perfect replacement of regular ones in our household. The great addition is, that they are full of flavorful ingredients
Ingredients
- 250g (2 Cup) Blanched almonds
- 30g (4 Tbsp or 1/4 Cup) of Protein powder unflavored
- 10g (2 tsp)of Baking powder
- 10g (2 tsp) of Xantan gum
- 1 Tsp Salt
- 150g (2/3 Cup) Yogurt
- 4 Eggs
- 4 Tbsp Oil
- 2 Tbsp Water
Instructions
- Heat up the oven on 150C ( 302 F)
- Mix dry ingredients
- Separate eggs and whisk whites until stiff peaks form. Then placed them aside
- Mix Yogurt, oil and water together
- Whisk egg yolks. Once whisked, slowly start adding wet ingredients mixture and dry ingredients mixture. I try to alternate with 2 spoons each to get a nice crumb-free consistence.
- Once all combined, add whisked egg whites and gently mix all together on a low setting. This gives them the fluffy flavor.
- With wet hands roll into circa 20 small buns and placed it on a baking tray covered with parchment paper. At the end I still press each ball into a bun so they get the nice bun like look.
- Place it in the oven for 35 minutes
- Bon Appetite
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Nutrition Information
Yield
20Serving Size
1Amount Per Serving Calories 125 Total Fat 10g Carbohydrates 2g Fiber 1g Protein 6g
The full list of our Keto and Low Carb Bread recipes is here:
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Have you been craving for real rustic bread in our lifestyle? This Keto Farmers Bread is just the answer you were looking for. Real look, smell, taste, but still keto.
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Do let me know in the comments below how you like it.
And since all we are aiming is to have a perfectly white and soft Keto Bread, I would suggest having a look at my friends Maya’s Keto Paleo Bread, which is irresistible to make. It is fluffy, white, easy to make and all you need is 5 ingredients.
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49 comments
It would be nice if the recipe were written in standard American measurements. I could convert measurements but don’t want to take the time. Sorry, they sound good.
Dear Naomi,
I have added US measurements in brackets. Hope that helps. Wish you a nice day.
Zuzana
is grained Almonds the same as Almond flour?
Dear Linda,
There are 2 types of almond flour. One is more like grained almonds, (a bit more grained by some brands) and one is un-fattened. More like coconut flour texture. Just look out for grained almonds without the skin to give the nice light look plus the gentle texture.
Zuzana
Do you mean one is “finer” or “grainier” than the other? Never heard of “grained” as a finish or texture.
Finer that was
Zuzana
What is xantan gum?
Dear Suzanne,
Xanthan Gum is a plant-based binder/thicker – it’s similar to corn starch. It’s usually in the gluten-free or baking section of grocery stores.
Added to recipes makes them rise better. Without, you do not get that nice fluffy rise in the buns. No problem digesting
Hi Suzanne; there are also substitutes that you may already have in the house. Here’s a link:http://gluten-free-bread.org/5-alternatives-to-xanthan-gum-and-guar-gum-in-gluten-free-baking
From Kerry (New Zeland):
This really is the BEST LC (White) Bun I’ve ever had. I’m from Canada, so whoever is reading this I used ‘Liberte 5% Greek Yogurt
What is the oven setting for US?
Dear Julie,
Thanks for asking, I have already added it in the recipe. It is 302 Fahrenheit. Do let me know hoe the buns went. Hope you will love them the same way as we do.
Zuzana
Do these freeze well? How do you store them. Thanks
Dear Rebecca,
I freeze them always. Double or triple the batch and keep it in the big zip log bag. Every time I take 3-4 pieces out, just for couple of days. It stays fresh and saves me lots of time baking it often.
Zuzana
Had only vanilla protein powder, so added a tad bit of garlic powder
Used a muffin top pan and made 6 buns and 6 dinner rolls. Awesome!
Really Barb?
What a great idea to turn them into something sweeter. Was it too sweet? I am thinking of english scones…… ta daaa a new recipe already in my head. Thanks for brainstorming 🙂
Zuzana
I think I like the muffin tin idea!
What does the protein powder do in the recipe? Can I leave it out or use something else?
Thanks x
Erika,
It really makes the buns much more tastier and more bread like with consistence. But of course you can try adding some other nuts flours as a replacements. But frankly, I have not tried it, so cannot recommend any in particular. Do let me know how it went. Maybe you will discover something brand new 🙂
Zuzana
How much almonds did you use? One cup or 250 gms? In my experience, one cup would be 112 gms.
Dear Janet,
You are so right and my big apology. I only use grams and therefore did not realized the mistake. I have already changed it, but have no idea how did I convert it before.
Hope you have not baked it as yet.
Zuzana
Thanks for the info 🙂
When I pull them out of the oven they are risen but after 5 minted they’ve lol fell. Do you know why that would be happening?
Dear Cortney,
I would suspect, that they have not been fully baked from inside. once you opened them, were they properly baked?
Zuzana
Hiya,
Yes they were a little bit doughy. I’ll try longer next time.
Thanks!!
How essential is the oil? What purpose does it serve? Flavor or essential to the baking process? I’d like to eliminate totally as I do eat oil (or fats of the like). I’m going for more low calories than low carb. Thanks.
Dear Jessica,
Oil helps this to keep it a bit more moist. But if you do not like, you can use butter instead.
Have a great day
Zuzana
What is your reasoning for wanting to do low calorie, Jessica? All current research shows it is the grains and sugar which raise insulin and cause weight gain. Adding healthy fat to your diet and lowering carbohydrates is much more effective than merely cutting calories or doing low fat- the latter can actually do more harm than good.
Quelqu’un l’a essayée dans un moule à pain plus tôt qu’en buns ? Est-ce que la cuissons s’est bien fait a l’intérieur ?
Annie,
Si vous voulez le faire cuire comme un pain, j’ajouterais 10-15minutes supplémentaires. Mais ne l’a pas essayé.
Passez une bonne journée
Zuzana
Awesome recipe! I used a full fat Greek yogurt and regular almond flour…I did have to leave them in the oven longer by about ten minutes because they did not brown…the last 5 I put it on convection. Did you use the convection or conventional oven settings?
Dear Kim,
I am so happy you really like them. I have used normal bake settings in the oven.
Have a great day
Zuzana
[…] Buns via Low Carb No Carb […]
I just found this recipe and want to try it out but I have not been able to find grained almonds in any US stores/sites – is there a substitute that can be used or where can they be purchased in US? Sheila
Dear Sheila,
You can use either Almond Mela or just blanched almonds. Both work well.
SHeila, just use finely ground almond flour 😀
thank you; will look for the Almond Mela.
Dear Sheila,
Do let me know how it went
They are tasty! As a long time baker, I felt your recipe needed more clarification.
Egg whites— soft peaks? Stiff peaks? Just foamy?
30 grams of whey protein isolate cane out to about 1/4 cup. Your American measurements are way off.. Thankfully, I bake my weight.
I’ve never seen anyone bake at 305 F. Are you sure you didn’t mean 325? I baked at that.
They are great, it I would love more clarity
Dear Judy,
Thanks a lot for your comments. I do live in Europe and all of the baking we do is always in grams. I try to add US measurements since some of the readers are asking for it. And I have to admit, there was a mistake of 4 instead of 2 Tbsp. I have just remeasured it again right now. With regards to egg whites, it does not really matter if it is stiff or soft. The most important is, that egg whites are mixed into peaks. I do try and make a video with each of the recipes, so readers can have a look at the visual side for clarification. And with the temperature, again, we have it all in Celsius and therefore I recalculate to Farenheits every single recipe, so you can take the closest number to it. I do not call myself a long time baker, just a mother who likes to come up with the best low carb alternatives for my family. We all learn and improve with time. Myself included. Thanks for pointing out the Tbsp measurements.
Would you mind sharing the exact recipe and guidelines that you used? It seems as though your method may have been a slight variation, but if yours turned out fantastic I’d love to know what you did. Thank you!
Oh, I am so appriative of all you do! Let me know if I can help you in the future. I’m in So Cal.
Thanks Judy,
Enjoy the recipes and if you do see something needs more clarification, do let me know.
Hi thanks for the recipe but what do you do with the blanched almonds? Or do you mean blanched almond flout? totally confused
Dear Terry,
You can use either blanched almonds or flour. Both works just fine.
Maybe “blanched almonds” means something different where you are? Here it is whole almonds that are boiled just a tiny bit & I can’t see that working lol.
Blanched – without the skin, so the dough is really nice and white. And almonds need to be grounded or Almond meal works as well. As long as it is without the skin.
comme je découvre ce mode d’alimentation qui retient mon attention, je m’instruit pour le moment
J’ai de grosses difficultés car je ne peux pas me passer de pomme de terre, mais surtout de vin. Je n’ai pas encore franchi le pas . En tout cas, merci pour vos articles,et vos conseils. Bien amicalement. Chris 06
Dear Chris,
Sorry, but I do not speak French. Hope you will find some info about our Low Carb lifestyle in french language. Otherwise, a link with all of those recipes can be added to google translate for an immediate translation.