Perfect Keto Buns (Low Carb Breakfast Bread Rolls)

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.
 
  

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**(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.)