Those Low Carb Buns are perfect Keto Buns for your hamburgers, slides, or sandwiches. Entirely Gluten-Free, Grain-Free and Diabetic Friendly, our Almond Flour and Yogurt Low Carb Burger Buns are golden brown from outside and soft, fluffy, white, and have amazing texture from inside.
Keto and Low Carb Bread Recipes
Since the start, those Low Carb Buns, one of the first recipes on our blog, have been our go-to keto rolls for years. Stored in the freezer together with our Keto Farmers Bread, they are always ready whenever needed.
With Keto Fiber Bread Rolls, Nutty Buns, Protein Buns, Italian Breadsticks, or Keto Challah Bread, your Breakfast table can become a perfect Keto Party Brunch idea, where nothing will be missed.
Keto Burger Buns
Those Keto Buns are a perfect replacement for your summer BBQ days as an ideal Keto Hamburger Buns with our bacon burger topped with Basil Pesto.
No need to use lettuce wrap anymore. Even though Portobello Buns are a great alternative, some of you might still prefer real ketogenic buns.
But we do not have to stop there.
BBQ Desserts
Since mentioning summer and BBQ, we also have a perfect dessert. You have to make the BBQ season as enjoyable as possible. Our Sugar-Free Marshmallows can be roasted over the fire into perfection, and together with Keto Smores, there is nothing else you have to think of when dessert is on the list.
The total carbs count per bun is 2 grams of carbohydrates. Considering 1 gram of fiber, the net carb count comes to a perfect 1 gram of carbs.
This recipe makes 20 smaller buns. I like them smaller as that is mostly more than enough once filled with burgers and other vegetables and condiments.
But you can form them into ten bigger buns for a hungry family.
I always freeze them. They freeze perfectly and are ready to use whenever in a hurry.
As those Keto Burger Buns are all made from fresh ingredients, they only last for about 2-3 days outside, and therefore it is excellent to place the leftovers straight into the freezer.
Incase you would like to reuse a bit older buns, make our Keto Bread Crumbs.
What goes well with Keto Hamburgers?
Once you layer all of the goodies to make a perfect hamburger, we do have quite a few recipes to serve those Low carb Hamburgers with:
What can you add-in for a perfect Keto sandwich?
Using our Buns, you can layer a sandwich with anything you can imagine.
From various protein meat slices, vegetables such as lettuce, cucumbers, tomatoes, onion, to a dips or spreads such as Tuna Spread, Avocado spread, Avocado egg salad, or a cheese dip.
What are those Low Carb Buns made of?
Simple ingredients but a precise measurement make those keto buns one of the best.
Extra fluffy, soft, and white from inside together with a golden brown look from inside, your sliders, burgers, or sandwiches.
The base of the recipe is almond flour or grained almonds, but additionally, I have used Protein powder unflavored and xanthan gum as well.
The wet ingredient, this time, is greek yogurt, which you can make at home with a few easy steps in our recipe Instant Pot Yogurt.
Eggs, oil, and water go in as well to get that amazing texture.
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.
Hamburger Buns Replacement
Those Low Carb Yogurt Buns are the perfect replacement for white buns or bagels and in our Low Carb or Keto lifestyle, they are unrecognisable 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.
Those buns go perfectly with our famous 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 Salad added with Caviar to wow everyone. Or have it as addition to Cloud Eggs.
How do you start Low Carb or Keto lifestyle?
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.
Reducing Carbohydrates
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.
Keto 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?
Keto Bread Competition
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 my daughter is the only one, who eats bread on a daily basis and therefore it is much easier to store them in the freezer.
Keto Farmers Bread
But
Since I wrote this recipe, we have found another BEST Keto Farmers Bread Recipe, which is now prioritised most of the time. So at the moment, our freezer contains both, and I alternate those all the time.
How To Make Low Carb Buns
Kitchen Gadgets needed:
- Kitchen Machine
- Baking Tray
- Silicone Sheet for baking
Ingredients needed:
- Blanched Almond Flour Meal
- Protein powder unflavored
- Baking powder
- Xanthan gum
- Salt
- Greek Yogurt
- Eggs
- EVO Olive Oil
- Water
*Exact measurements are listed in the recipe card below.
STEP BY STEP INSTRUCTIONS TO MAKING KETO HAMBURGER BUNS
First Step: Prepare Dry Ingredients for Keto Buns
First of all, prepare all of the dry ingredients, which are almond flour, protein powder, xanthan gum, baking powder, and salt.
You can use either almond flour, blanched almonds, or an almond meal for the almonds. They all work perfectly with this recipe.
As a protein powder, I have chosen unflavoured.
At the same time heat up the oven to 150 Celsius or 300 Fahrenheits.
Second Step: Mix Dry Ingredients
In a big bowl, add all of the dry ingredients, and using a whisk, mix them all, making sure the mixture of keto flour is as smooth as possible.
Third Step: Prepare Wet Ingredients
Once your dry ingredients are mixed, prepare wet ingredients such as greek yogurt, olive oil, and water into small jars.
Fourth Step: Mix Wet Ingredients
Again using a smaller whisk, mix all of the wet ingredients, making sure they are combined.
Fifth Step: Whisk Egg Whites
Now it’s time to start with eggs.
Separate egg yolks from egg whites and place all of the egg whites into the kitchen machine for whisking.
Whisk all of the egg whites until fluffy and place the bowl on the site later.
Sixth Step: Whisk Egg Yolk
Now it’s time to whisk your egg yolks.
As you see, I have not cleaned the whisk because it does not make any difference.
Whisk your egg yolks until they are fluffy.
Seventh Step: Add Dry and wet Ingredients
Switch your kitchen machine on a medium speed and slowly start adding dry ingredients and yogurt mixture.
I usually start with 1 to 2 spoons of each until all of the ingredients are used and are inside the mixing bowl.
At the same time start adding your fluffy whisked egg whites.
Keep mixing until you get a perfect dough as you see on the video for making the best keto burger buns.
Eighth Step: Portion
Place the dough into the bowl and using a spatula, portion the dough into the same size pieces.
As you see, I have made smaller size buns, and I have managed to make 20 pieces from the whole dough.
If you would like a bigger burger bun, probably split the dough into ten pieces.
Ninth Step: Shape
Now it’s time to start shaping the buns.
You might find that the buns are sticky, and here helps either form them with your wet hands or oil your hands a little bit.
Once you make shapes, place each bun on a baking sheet covered with parchment paper.
Tenth Step: Flatten
To get a burger like buns I have at the end flattened each bun slightly as you see in the video.
You can sprinkle some sesame seeds on top.
Bake in the oven for 35 minutes at 150 Celsius or 300 Fahrenheits.
Tips and Tricks:
- Almonds – you can use almond flour, blanched almonds, or almond meal. To keep the burger buns white from the inside, I would suggest any type of blanched almonds.
- Shape – if you want to make Keto Hot Dog Buns, just shape them longer.
- Size – if you would like small buns, you should get approximately 20 pieces.
- Seeds – you can also sprinkle them with sesame seeds
- Video – please look at the video recipe I have prepared for you to get a visual understanding of how those Keto Burger buns are prepared.
FREQUENTLY ASKED QUESTIONS AND ANSWERS
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.
A perfect addition to our Bread collection is those lovely Keto Italian Breadsticks you can use for Breakfast, dinner, with your soup or as a snack during the day.
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.
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Low Carb Buns
Equipment
- 1 Silicone Sheet for baking
Ingredients
- 2,5 Cup Blanched Almond Flour Meal
- 1/4 Cup Protein Powder Unflavored
- 2 teaspoons Baking Powder
- 2 teaspoons Xanthan Gum
- 1 Teaspoon Salt
- 2/3 Cup Yogurt
- 4 Eggs
- 4 Tablespoon Oil
- 2 Tablespoons Water
Instructions
- Heat up the oven on 150C (302 F)
- First of all, prepare all of the dry ingredients, which are almond flour, protein powder, xanthan gum, baking powder, and salt.
- In a big bowl, add all of the dry ingredients, and using a whisk, mix them all, making sure the mixture of keto flour is as smooth as possible.
- Separate eggs and whisk whites until stiff peaks form. Then placed them aside
- Mix Yogurt, oil and water together
- Now it’s time to whisk your egg yolks.
- Switch your kitchen machine on a medium speed and slowly start adding dry ingredients and yogurt mixture.
- Place the dough into the bowl and using a spatula, portion the dough into the same size pieces.
- Now it’s time to start shaping the buns. Once you make shapes, place each bun on a baking sheet covered with parchment paper.
- To get a burger like buns I have at the end flattened each bun slightly as you see in the video. You can sprinkle some sesame seeds on top.
- Bake in the oven for 35 minutes at 150 Celsius or 300 Fahrenheits.
Video
Notes
- Almonds – you can use almond flour, blanched almonds, or almond meal. To keep the burger buns white from the inside, I would suggest any type of blanched almonds.
- Shape – if you want to make Keto Hot Dog Buns, just shape them longer.
- Size – if you would like small buns, you should get approximately 20 pieces.
- Seeds – you can also sprinkle them with sesame seeds
- Video – please look at the video recipe I have prepared for you to get a visual understanding of how those Keto Burger buns are prepared.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
If you are still looking for some Low Carb products, visit our recommended site on Amazon, which we participate in as affiliates. Just click on the image below and all will be revealed.
The full list of our Keto and Low Carb Bread recipes is here:
Keto & Low Carb Bread Recipes
Check out our Keto and Low Carb Bread Recipes for a tasty addition to your lifestyle. They’re completely Gluten-free, Grain-Free, and ideal for those managing diabetes.
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.
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
@Lowcarb nocarb,
Have you made them into hot dog buns?
Not really, but do not see any reason why that would not work.
Let me know.
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!
Hi there, thank you very much for this recipe… I’m going to make it today. I really like to address your patience…. I have read all the comments and people is very rude. Thanks again for your effort 🙂
Dear Patricia,
Thanks a lot for your message and I am happy you are going to give those a try. With regards to some comments, everyone is different and yes, I have to deal sometimes also with not so nice replies. But I guess that is a part of the blogging. But people like you, who really appreciate what I am trying to do are the once who let me do this further.
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
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.
hello – i have vegan friends who will not eat – eggs – how can i use aqua-faba instead. – like whip 2 Tablespoons for the egg white part but then what about the yolk part as 3 T aqua-faba = a whole egg. please do give suggestions. thank you
I am so sorry but I have never cooked with aqua-faba. No help in here, but maybe some of the readers have tried it and will chime in.
These are GREAT! I actually made them a little bigger and only had 10 if them. They made great hamburger buns. Thanks so much for this great recipe!!
Happy you are enjoying it
Cuando escribes “levadura en polvo” a qué levadura te refieres a la levadura de panadería o la levadura química tipo Royal?.
Gracias
A Baking Powder
Hi! I have made these Yogurt buns and love them! I was looking thru the comments to see if anyone has asked this before I asked, but didn’t see the question. My question is, can this be made into a loaf by any chance? Thank you!
Dear Beverly,
Although I have not tried it myself, for sure this will work. I would double the baking time though. Watch it and let us know how it went.
Is there a substitute for protein powder (I don’t have that)? Can coconut flour be a good replacement?
It will not really work as the protein does in this recipe.
Do you mean ground almonds or almond meal? I’m in Germany and here we have Mandeln gemahlen which is finely ground but not a flour. We also have almond flour. Which is it that you mean?
Dear Valerie,
I live in Austria and Gemahlen Mandeln is what I use for all of the recipes. I always buy them in Lidl (Aldi) when baking time offers comes and always the ones without the skin. Makes all of the baking goods beautifully light in color as well.
Hi! Can I use marine collagen powder for the protein? It’s tasteless and odourless and has very high protein (18g in 4 tbsp). Thank you in advance!
Dear Kristina,
To tell you the truth, I have never used Collagen powder as a replacement for a protein. You might try it, but have no idea of the result. I might just replace a part of it to start with and not the whole amount.
I have made these twice and they are very good …but…the dough is very “soupy” . There is no way I could “Roll our into a little ball“ . Seems I have too much wet ingredients . Do you have any suggestion.? My only change was substituting unflavoured gelatin ( 2x amount) for the xanthum gum. Thanks so much for your recipes …we love them!
Dear Nancy, Xanthum is binding the dough together and helps to keep it a bit thicker. I would first try to use Xantham as in the original recipe and if that does not help, maybe reduce the liquid ingredients a bit.
I made these and used them for egg, turkey sausage and cheese sandwiches. Were they ever good! Made them larger so I could do this so now I can’t wait to make them for buns.
Perfect Idea Jeannie
My dough was quite wet. I wasn’t able to form it at all. Just had to drop it on the cookie sheet by the spoonful. Any suggestions as to why that happened or what I could do next time? Thank you!!
It could cary. Either the type of yogurt (I use Greek, which is a bit thicker to normal ones), Protein Breands as some have different texture) or the size of eggs. I would probably omit water in your case to get it to the similar consistency as on the video. Otherwise adda bit more almond flour or protein.
Made these today. Easy and good. Suggestion: people get a scales and weigh. 250 grams of almond flour was real close to 3 cups for me. I made 12, using a large spoon to scoop out of bowl and plop on the tray. Thus far, they are great with butter and almond butter. Anxious to try for supper with egg drop soup. Thank you for this recipe.
Thanks a lot and I am happy you like them
Can’t wait to try these. I have also read all the comments and people are rude for no reason. Also, just a note on those who like US measurements – ingredients for baked goods should always be weighed. Period.
Thank you for the recipe!
thanks a lot for your lovely words. I do hope you are going to enjoy those buns as much as we do
@Zuzana,
I agree with Jelly! Metric weight is precise as American measuring instruments can vary from one measuring cup to the next.
These look great!
Can you make this into a loaf?
Sure you can, but I would add the baking time probably to 45-50 minutes.
Seriously the best keto bread roll I’ve eaten. I absolutely love them.
Thank you.
So so happy you have enjoyed them
Will Just Egg White Protein Powder work for these low carb biscuit recipe?
I have not tried it, but dont see why not.
I made the farmhouse bread, with great success but got fed up of it quickly as it was quite dense and the flavour was not fab. I used to add sundried tomato and herbs to zhuzh it up a bit. However I made these last night and they are amazing. I was incredibly impressed. I put an egg wash and sesame seeds on top. I also subbed half a cup of almonds for ground flaxseed to give me a more wholemeal flavour.
Only problem is I can’t see how you get 20 – I made 6 large rolls – I could perhaps have got 8 if I had made slightly smaller but never 20 unless they are the teeniest buns ever! maybe I am just a greedy guts !
My buns are really tiny, more of a mini buns. But whipping the egg whites and gently folding them in helps in the volume.
Hi Zuzana, I would like to make these for dinner tonight but wondering what I could sub the Whey protein powder for (will get some when im next in town). Have oat flour, psyllium, almond, xantham, coconut etc etc – would any work as a swap for this recipe? 🙂
You can try and more almond flour instead of the protein, but it will not be same as with protein powder.
Very good recipe. Thank you for sharing! I made them in my mini waffle iron for Eggo-like waffles I can freeze and then pop in the toaster as I need.
Grat idea. Thanks for sharing that with us
I have made the fiber rolls twice. We love them. We have missed bread more than anything. They met all our hopes! Today I made the yogurt rolls. Oh my goodness. We smelled them while they cooked; and when they came out of the oven we waited a very short time – cut one in half – looked like your pictures – put butter on it and were just soooooo happy for the result. I read all the comments before I began. I weighed the ingredients in grams; used Chobani yogurt. We are both so happy about bread again in our lives! Thank you so much for all your hard work developing these bread recipes. They will make our low carb lives simpler and easier. Delicious breads.
Dear Shirley,
I am so so happy how you are enjoying those recipes. I am so glad, that they are helping you in continuing to follow the best lifestyle ever. Your kinds words mean so much. Thanks again.
First of all, thank you for using the world standard of metric weights! It’s what professionals use, and precision is critical in baking.
I’ve baked dozens of keto product, and this is hands-down the best by far. I followed your recipe precisely, and made 11 buns. I didn’t flatten them as you had suggested, and they rose beautifully into golden spheres….lovely, but awkward for sandwiches, lol! To quote my bread-loving husband…..”These are bread. They taste like bread. Please make more.” Fabulous texture, and very minimal shrinkage as they cooled, and the crumb is even and lovely!
I’m going to keep making these as our standard bread product, and I’ll play with shapes….I’m also brainstorming a way to add a bit of yeast; not really for leavening, but for that yeasty flavour. There’s not much water for proofing, but I’ll give it a whirl! I think that there is endless potential with this recipe, and I’m delighted to *finally* have a dependable product to play with….all thanks to you!
I am so happy you love them and yes, flatten them a bit next time. I can not wait for you to come up with various recipes you will be using those buns for. Do let me know if you come up with something nice.
I just made these tonight, and didn’t have protein powder other than chocolate. Also I used 2% Fage plain Greek yogurt because it had the least amount of carbs than any others offered at the store. However, I did have everything else.
Unfortunately I was juggling kids and eating other food that I missed the “mix the wet ingredients together part” so I ended up adding them separately.
I cooked for 40 minutes at 305 degrees Fahrenheit and I should have left them in a little longer. They were a bit “solid” inside but not bad. Still a little more eggy than I would like but probably because of my mistake. I did everything else according to instructions. Not bad – will definitely try again!
The separate mixing gives buns its lovely fluffy texture, but the same taste so no worry. Next time try to gently mix it all together.
Loved this recipe!
However, I substituted 2 Tbsp of coconut flour for 1/2 cup of the almond flour.
Both the flavor and texture are improved. The buns are more fluffy.
Give it a try sometime!
For some reason, I don’t need to add the 2 Tbsp of water.
That is a great tip Debbie. Thank you so much and for sure will try your way next time.
Precisely followed the steps and and I’m glad to say I achieved that perfect texture and taste I needed for my low carb buns. Even used my buns as a side with my favorite soup. So fluffy and tasty!
So happy you enjoyed them
Just made these low carb buns for my burger and I’m impressed. The bun is so soft and fluffy. I topped it with sesame seeds and they taste better than the regular buns.
So glad for that.