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Most of my keto breakfasts consist of two things: eggs and avocados.
In all shapes and combinations imaginable.
Scrambled eggs with guacamole.
Fried eggs with sliced avocado.
Deviled eggs filled with avocado-puree.
Seriously, it’s one of the only things I eat in the morning.
You can imagine that it can become a bit tiring to eat the same thing every day, even if the thing is as delicious & nutritious as avocados and eggs.
In the last few weeks, I got more and more into intermittent fasting and I absolutely love it!
I try to fast at least 3-4 times a week and of course, this makes the keto breakfast dilemma a bit more manageable.
But there are still a few times a week I want to eat something in the morning and I couldn’t find a great replacement for my avocado and egg breakfast.
Enter: perfect keto buns!
These little guys are what I’ve been looking for the longest time on keto!
It changed the game for me.
I made some of my mug cakes a few times in the morning but mostly I’m not in the mood to eat something sweet in the morning.
So I started to work off my basic mug cake recipe and experimented until I got it right.
Well, this recipe is the result after quite a few trial and errors and I’m soooo pleased with the result!
Even my boyfriend loves to eat my keto buns in the morning because he feels they provide him with a more stable kind of energy than his usual slice of bread. (We all know why don’t we?)
Try them and I’m sure you’ll love them – I can’t get enough of them lately.
Finally, I can eat some “bread” with my favorite kind of topping even while on keto: smoked salmon with a bit of horseradish & cream cheese and dill!
OTHER KETO BREAKFAST IDEAS:
Easy Low Carb Keto Shakshuka Recipe Savory Keto Garlic Mushroom Omelette Easy Keto Pecan Pie Mug Cake Easy 5-Minute Keto Blueberry Mug Cake Easy Sugar-Free Keto Strawberry Mousse
KETO BUNS INGREDIENTS:
This section is where I share a few suggestions and explanations regarding the ingredients needed for this recipe.
(You can find the exact amounts needed on the recipe card located below this section!)
in my experience, the finer your almond flour is, the more “bread-like” your final keto buns will be.
So if you can, I recommend going for the finest almond flour you can find.
BTW, coconut flour won’t work as a replacement unfortunately!
I tried a few buns without it and it’s just not the same – the consistency is different and just not as “bread-like”.
BUT: You can make your own flaxseed meal if you can’t find ground flaxseeds in your local store (or don’t want to order on Amazon) by grounding the flaxseeds yourself in a normal food processor.
You just have to keep in mind that you have to weigh/ scoop the flaxseed meal, not the whole flaxseeds for the recipe because the volume will change after you grounded them.
I usually use melted butter for most of my keto mug cake recipes but you can easily turn it paleo by swapping the butter for coconut oil or a similar fat of your choice.
this is mainly for decoration and is completely optional, but I personally really like to add a bit of sesame seeds and chia seeds on top of my keto buns!
Just be sure to not add too many chia seeds because when they’re not soaked in water they can upset your stomach.
HOW TO MAKE KETO BUNS:
Tired of eating eggs for breakfast on keto? These amazing keto bread rolls with only 2.5g net carbs will blow your mind! Perfect keto breakfast buns to start your day right!
Preheat your oven to 350°F/180°C.
Mix all of the ingredients except for the optional sesame seeds/ chia seeds etc. in a small bowl until you get a smooth and chunk-free dough.
Scoop out your dough and form a ball with your hands.
(Optional): Roll the ball in sesame seeds or chia seeds for a bit of added crunchiness and decoration.
Place your raw bun on a baking tray lined with parchment paper and press it down to achieve a more "bun-like" shape.
By now I like to make my buns flatter than those you can see on my pictures because that way I can fit more toppings on the buns.
Bake for approx. 15 minutes.
Eat while they are still warm or let them cool down for a while.
Note that they may be crumblier when they are still warm and thus easier to cut when they're cold.
Add your favorite grass-fed butter and topping on top.
I LOVE smoked salmon with a bit of horseradish on my keto buns!
I recommend eating the buns on the same day as they can become a bit dry when you store them longer.
Still edible, still delicious, just not as fluffy and "bread-like" on the next day.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)
Serving Size 1 bun
Servings 2
- Amount Per Serving
- Calories 298
- % Daily Value *
- Total Fat 21g33%
- Total Carbohydrate 9.5g4%
- Dietary Fiber 7g29%
- Protein 20.7g42%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat your oven to 350°F/180°C.
Mix all of the ingredients except for the optional sesame seeds/ chia seeds etc. in a small bowl until you get a smooth and chunk-free dough.
Scoop out your dough and form a ball with your hands.
(Optional): Roll the ball in sesame seeds or chia seeds for a bit of added crunchiness and decoration.
Place your raw bun on a baking tray lined with parchment paper and press it down to achieve a more "bun-like" shape.
By now I like to make my buns flatter than those you can see on my pictures because that way I can fit more toppings on the buns.
Bake for approx. 15 minutes.
Eat while they are still warm or let them cool down for a while.
Note that they may be crumblier when they are still warm and thus easier to cut when they're cold.
Add your favorite grass-fed butter and topping on top.
I LOVE smoked salmon with a bit of horseradish on my keto buns!
I recommend eating the buns on the same day as they can become a bit dry when you store them longer.
Still edible, still delicious, just not as fluffy and "bread-like" on the next day.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)
POPULAR ON HUNGRY FOR INSPIRATION:
Check out these posts too:
Velvety No Bake Keto Brownie Bites Healthy No Bake Ferrero Rocher Keto Fat Bombs Healthy Sugar-Free Keto Mug Brownie Healthy No Bake Keto Snickers Bars The Easiest Keto Peanut Butter Cookies Ever Healthy No Bake Keto Coconut Bars (Homemade Mounds Bars/ Bounty Bars) Keto Oreo Cookies
Hello there!
I’m Uliana, the creator of hungryforinspiration.com.
The Low Carb/ Keto Lifestyle is my passion and I’m so happy that I can share my journey with you!
Click here, to learn more about me.
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Hi, can I substitute for Chia seeds instead of Flaxseeds?
I followed the recipe exactly for 4 servings. But it turned out looking like baby food. Not dough like. I had to adjust with double portions of almond flour and flaxseed meal.
Hey Cindy!
Sorry, this happened to you!
I’ve noticed that this can be the result of too much liquid and it can happen pretty quickly.
Sometimes even a very small amount of additional almond milk/butter (something like +1/2 tbsp) or even an egg that’s bigger than usual can make the dough too runny, even though the difference doesn’t seem like a lot.
Adding more flour and flaxseed meal is the best way to go in cases like these.
I really hope your next batch turns out fine!
Much love
Uliana
I tried these today, and they are easy to make, quick and versatile, as you say. I didn’t regularly eat sandwiches when I wasn’t keto/low-carb, but I do enjoy having the option now. It’s wonderful to have this option when I’m tempted by bread. Thanks again! By the way, are you from Russia?
Hey Guyo! Great to see you back in here 😀
Thank you for your comment, I’m very glad you liked this recipe! 🙂
And yes, I was born in Russia but moved to Germany when I was 5 years old.
My name may give it away, haha 😀