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!
- 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.
- Whisk Dry Ingredients: In a large bowl, combine the almond flour, coconut flour, psyllium husk powder, and baking powder. Whisk well.
- 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.
- 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. Place the balls in a single layer on the prepared baking sheet, at least 2 inches apart.
- Top with Sesame Seeds: Sprinkle sesame seeds evenly over the top of each ball.
- Bake Until Golden Brown: Bake for 30 minutes until golden brown on top.
- Cool Completely: Let the low carb buns cool completely before slicing into them.
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.
Storing/Freezing: To store these low carb buns, make sure they are fully cooled before placing them in an airtight container and storing them in the refrigerator for up to 5 days. To freeze, place them in a freezer-safe container or wrap the buns in plastic wrap and freeze for up to 3 months. Let the frozen buns thaw completely overnight in the refrigerator before slicing and toasting or eating.
Adapted from: Sugar Free Londoner
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: low carb buns, gluten-free buns