These Keto Sandwich Buns are a total game-changer for anyone missing the satisfying chew of a traditional roll without the heavy carb count. They boast a surprisingly airy and soft interior with a golden, slightly firm crust that holds up perfectly to juicy burger patties, piled-high deli meats, or even a simple smear of grass-fed butter. By using a clever combination of almond flour and psyllium husk powder, you achieve a texture that mimics real wheat bread remarkably well, providing that comforting, doughy experience that is often hard to find in low-carb baking. Whether you are preparing for a weekend cookout or just want a reliable vessel for your morning breakfast sandwich, these buns offer a sturdy yet light crumb that won’t crumble under pressure.
When it comes to making these your own, there is plenty of room for slight adjustments to suit your pantry and taste preferences. If you find yourself without apple cider vinegar, a mild white vinegar or even lemon juice can be used in its place, though the cider vinegar adds a subtle brightness that pairs beautifully with the nuttiness of the almond flour. For those who want a bit of extra flair, feel free to brush the tops with a little extra egg wash and sprinkle on sesame seeds, poppy seeds, or everything bagel seasoning before they head into the oven. Just be sure to use finely ground psyllium husk powder rather than the whole husks to ensure the buns rise properly and maintain a consistent, bread-like color and texture throughout.
One of the best things about this recipe is how well the buns keep, making them an ideal addition to your weekly meal prep routine. You can store them in a sealed plastic bag on your counter for about three days, but for longer-lasting freshness, they do exceptionally well in the refrigerator or the freezer. If you decide to freeze them, it is a great idea to slice them in half first so they are ready to go whenever a craving strikes. To bring back that fresh-from-the-oven feel, simply pop a frozen or chilled bun into the toaster or warm it in a 350-degree oven for a few minutes until it is heated through and the edges are slightly crisp. This ensures you always have a delicious, keto-friendly bread option ready to go at a moment’s notice.
Yields 6 servings of Keto Sandwich Buns
The Preparation
- 5 ounces almond flour
- 45 grams psyllium husk powder
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 6 tablespoons egg white
- 1 ounce apple cider vinegar
- 1 cup water, boiling
The Execution
1. Gather all ingredients and preheat oven to 350F. Have water heated to boiling point ready. In a food processor, combine all dry ingredients and mix until well combined. Add the eggs and vinegar and mix again, forming a thick dough. While processor is running, carefully measure and pour in hot water. Mix until dough clumps up together into a ball.
2. Remove dough and place on parchment paper or silpat. Form into buns in the shape you prefer, in an amount that equals serving size. They may look small, but they will expand to double or triple the size as they bake.
3. Place parchment paper or silpat with buns onto a baking sheet. Bake for 50 – 55 minutes, keeping an eye on them. Buns are ready when top is brown and somewhat firm to the touch. Remove from oven and let rest for 10 minutes, then place on cooling rack until completely cooled. They can be stored on the counter in a plastic bag for approximately 3 days or in the fridge or freezer longer.
This makes a total of 6 servings of Keto Sandwich Buns. Each serving comes out to be 173 calories, 11.8g fats, 3.5g net carbs, and 6.6g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 5 ounce almond flour | 821 | 70.9 | 31.2 | 18.4 | 12.8 | 29.8 |
| 45 gram psyllium husk powder | 158 | 0 | 36 | 31.5 | 4.5 | 0 |
| 2 teaspoon baking powder | 5 | 0 | 2.6 | 0 | 2.5 | 0 |
| 1 teaspoon sea salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 6 tablespoon egg white | 47 | 0.2 | 0.7 | 0 | 0.7 | 9.9 |
| 1 ounce apple cider vinegar | 6 | 0 | 0.3 | 0 | 0.3 | 0 |
| 1 cup water | 0 | 0 | 0 | 0 | 0 | 0 |
| Totals | 1036 | 71 | 70.7 | 50 | 20.7 | 39.7 |
| Per Serving (/6) | 173 | 11.8 | 11.8 | 8.3 | 3.5 | 6.6 |
Keto Sandwich Buns
Ingredients
- 5 ounce almond flour
- 45 gram psyllium husk powder
- 2 teaspoon baking powder
- 1 teaspoon sea salt
- 6 tablespoon egg white
- 1 ounce apple cider vinegar
- 1 cup water boiling
Instructions
- Gather all ingredients and preheat oven to 350F. Have water heated to boiling point ready. In a food processor, combine all dry ingredients and mix until well combined. Add the eggs and vinegar and mix again, forming a thick dough. While processor is running, carefully measure and pour in hot water. Mix until dough clumps up together into a ball.
- Remove dough and place on parchment paper or silpat. Form into buns in the shape you prefer, in an amount that equals serving size. They may look small, but they will expand to double or triple the size as they bake.
- Place parchment paper or silpat with buns onto a baking sheet. Bake for 50 - 55 minutes, keeping an eye on them. Buns are ready when top is brown and somewhat firm to the touch. Remove from oven and let rest for 10 minutes, then place on cooling rack until completely cooled. They can be stored on the counter in a plastic bag for approximately 3 days or in the fridge or freezer longer.
