Fluffy Low Carb Buns (Gluten-Free, Dairy-Free)

Light, fluffy, and oh so delicious, these low carb buns are a cinch to make, and no yeast or rising time required. All you need is 7 ingredients and 45 minutes to make them! Bake a batch or two and freeze so you can always enjoy homemade buns whenever the craving strikes! Incredibly versatile, these gluten-free buns are just as great with sweet jam or savory toppings. Totally gluten-free, dairy-free, Paleo and Keto-friendly too!

Jump to:

• My Love for Baking Bread
• Super Easy Fluffy Gluten-Free Buns
• Why This Recipe Works
• Ingredients You’ll Need:
• Ingredient Notes/Substitutions
• How to Make Low Carb Buns
• Dish by Dish Tips/Tricks:
• Recipe FAQs:
• Other Low Carb Recipes to Indulge In:
• Bread Recipes You’ll Enjoy:
• Fluffy Low Carb Buns (Gluten-Free, Dairy-Free)

My Love for Baking Bread

I’ve always loved baking bread – and I no matter how many years has passed since the first time I made my first loaf of homemade bread, I still get crazy excited each time I pull out a fresh loaf from the oven.

There’s something so innately thrilling and miraculous about the act of baking bread, and I’ve certainly experimented with plenty of bread recipes over the years.

Super Easy Fluffy Gluten-Free Buns

I love baking yeast breads – from our favorite soft, fluffy gluten-free bread, to soft gluten-free dinner rolls, to this gorgeous rosemary focaccia bread – because yeast creates a beautifully light and airy texture in breads.

However, I also understand that not everyone can eat yeast, or want to use yeast in their baking. I also understand that sometimes we want bread without all the carbs that come with traditional bread. So I’ve been searching for and testing recipes for soft low-carb buns that don’t need rising time or yeast – and which only require baking powder to be leavened.

Why This Recipe Works

And I’m over the moon to tell you that I’ve settled on this super simple, foolproof recipe that anyone can make! Just very slightly adapted from Sugar Free Londoner’s recipe for keto buns, this recipe is your answer for when you want a light and easy bun to go with jam or other savory toppings.

All you need in just 7 simple ingredients (water included!) and 45 minutes to bake a batch of these delicious gluten-free buns that are totally dairy-free, Paleo, and Keto-friendly too! Made with a base of almond flour and coconut flour, these are high in protein and fiber, with just a fraction of the carbs that usually come with normal bread rolls.

Ingredients You’ll Need:

Ingredient Notes/Substitutions

• Almond Flour: I like using blanched almond flour for a lighter-colored interior of the buns, but you can also use almond meal if you prefer. See my tutorial on how to make your own 5-minute almond meal. Just note that using almond meal will result in a slightly darker-colored interior.

• Coconut Flour: Note that coconut flour absorbs a lot of moisture and a little goes a long way. Coconut flour is not the same as shredded coconut, and they cannot be used interchangeably. I do NOT recommend substituting coconut flour with any other flours.

• Psyllium Husk Powder: In this case, psyllium husk powder acts as a substitute for gluten and gives the dough structure. If you don’t have psyllium husk powder, you can use 4 tablespoons of whole psyllium husks instead. I do NOT recommend substituting psyllium husk for any other ingredient.

• Eggs: The eggs have the dough rise and acts as a binder, and are essential in this gluten-free buns recipe. I have not tested this recipe using an egg-replacer. 

• Sesame Seeds: I like using white sesame seeds because of the nice contrast in color that they provide to the golden brown exterior of the buns. However, feel free to use other seeds such as black sesame seeds, flax seeds, or even chia seeds if you prefer. This is purely decorative.

How to Make Low Carb Buns

1. Preheat and Line

Preheat oven to 350F, and arrange the oven rack to the middle position. Line a large baking sheet with parchment paper or a silpat.

2. Whisk Dry Ingredients

In a large bowl, combine the almond flour, coconut flour, psyllium husk powder, and baking powder. Whisk well.

3. Add Wet Ingredients to Form Dough

Add the hot water and beaten eggs to the dry ingredients and mix until just combined and you have a homogeneous dough (the dough will be sticky and wet). Let the dough sit for 5 minutes so the flours can absorb the moisture.

4. Divide Dough into Balls

Divide the dough into 8 equal portions, and then grease the palms of your hands with oil and then gently roll each portion of dough into a ball (the dough will be sticky, and if it starts sticking too much to your palms, simply wash your hands, dry them, and grease them with more oil before rolling the dough again).

Place the balls in a single layer on the prepared baking sheet, at least 2 inches apart (the buns will expand slightly during baking).

5. Top with Sesame Seeds

Sprinkle sesame seeds evenly over the top of each ball.

6. Bake Until Golden Brown

Bake for 30 minutes until the buns are golden brown on top.

7. Cool Completely

Let the low carb bread rolls cool completely before slicing into them or storing them.

Dish by Dish Tips/Tricks:

• Grease Your Palms before Handling Dough: It’s normal for the gluten-free dough to be rather sticky and wet. Make sure you oil your palms well before trying to shape the dough into balls. If you notice that the dough starts sticking too much to your palms, simply wash your hands, dry them, and grease them with more oil before rolling the dough again.

• Use a Silpat or Parchment Paper: I highly recommend using a silpat (which is reusable and ensures that the dough doesn’t stick. If you don’t have a silpat, make sure you use parchment paper so that it is easier to remove the buns once they are ready.

Recipe FAQs:

Other Low Carb Recipes to Indulge In:

• Low Carb Almond Flour Bread (Gluten-Free, Dairy-Free)
• Low Carb Coconut Flour Bread (Gluten-Free, Dairy-Free)
• Coconut Flaxseed Bread (Gluten-Free, Paleo)
• Multi-Seed Bread (Grain-Free, Paleo)

Bread Recipes You’ll Enjoy:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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