Low Carb Bread Bun

This low carb bread bun is a quick and easy bread solution for those looking for something low carb or gluten-free. There is no wheat flour and the bread is sturdy enough to use for sandwiches, burgers and more.

I hope everyone had a great weekend. If you are like me, you probably ate way too much this week. On Saturday alone, I had about a dozen meals, eating my way through San Diego, Orange County and Los Angeles. So now, I’m looking for something a littler lighter. Enter these low carb bread buns. You can use them for burgers or for sandwiches. I filled mine with avocado slices and a fried egg.

I’ve been experimenting a lot with low carb bread options lately and will hopefully be sharing my favorites with you. This one is a very easy one, with just a few ingredients. It really does resemble regular bread when it’s finished baking. It’s light and fluffy, though of course, it does not taste exactly the same as regular bread. But for those looking for a lighter substitute, I think these work out quite nicely.

These remind me a little bit of some low carb cloud breads I made a few years ago. However, these are much easier to make and you can eat them as soon as they are finished.

Recipe now updated with video! You can also find all my recipes on my youtube channel.

Low Carb Bread Bun

Ingredients:

  • 1 tablespoon unsalted butter, melted
  • 1 large egg
  • 1 tbsp low fat milk
  • 1 tbsp almond flour, lightly packed
  • 1 tbsp coconut flour, lightly packed
  • 1/8 teaspoon baking powder
  • 1/2 tsp white sesame seeds (optional)

Directions:

  1. Preheat oven to 350F.  In a small bowl, combine all of the ingredients except sesame seeds. Stir with a small whisk until thoroughly combined and smooth.
  2. Lightly grease a 4 inch ramekin. Pour batter into ramekin. If surface is uneven, smooth with a spatula. Sprinkle sesame seeds across surface.
  3. Bake for 15-20 minutes, or until surface of the bread springs back when touched rather than sinking in. Mine was done at around 17-18 minutes. Let bread cool slightly. Use a spatula to loosen the bread from the sides of the ramekin. Slice bread bun in half and fill with ingredients of your choice.
 
Adapted from Free Range Cookies. Approximately 3 net carbs per bun using recipe calculator from caloriecount.com

All images and content are © Kirbie's Cravings.

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Low Carb and Gluten Free Bread Bun

43 comments on “Low Carb Bread Bun”

  1. The 2 low carb bun recipes I will definitely try. Thank you so much

  2. Love this! Made them twice now. Much more bread like than cloud bread. 

  3. Really good slathered with butter. I wonder if I could add shredded cheese?

  4. I’m allergic to almonds is there another flour I could use to substitute the almond flour? 

  5. Can I have the nutrition info for the bun? I certainly want to try this one. I’ve been looking for a low carb easy made recipe for a long time so thank you. 

    • I recommend myfitnesspal and caloriecount. Both are great resources that allow you to input a recipe and they’ll calculate the nutrition for you

  6. Do you have to repeat the recipe six times, in order to make 6 buns. ?

  7. Would this be considered an S or an E when following THM?  It looks so yummy. Thank you!

  8. This may be a silly question, but is there any other bakeware that can be substituted for the ramekin?  I don’t have the correct size.

    • not at all silly! Do you have a large mug or bowl that is about the same size? Those could work too. You just want something that is approximately 4 inches wide all the way (so not a mug that is wide but then become really narrow) because if the batter is too thick and tall, it won’t cook as well all the way through

    • I’m going to try it in my mini springform pan. 🙂

  9. How long can they be stored?

    • Sorry, I am not quite sure. I’d say it can keep a few days in the fridge and longer in the freezer. since this makes one single serving, I usually only just make one and eat it right away

  10. Hi,
    I just Love this recipe! Easy and tasty! I have recently started adding flax to recipe. I just use a little less of the coconut and almond flour. Will continue to enjoy both ways.
    Thank you so much for sharing this recipe for all to enjoy!

  11. My husband and I just Love this bun!
    I recently added flax to change it up a little bit.
    Thank you for a great recipe!

  12. can u substitute the butter? for dairy free

  13. Slhope this is nit a silly questio .can I ass this bun ti clean earthing? 

  14. There’s some gubble in my first comment.

    Can Ivonsider this bon as clean eathing?

  15. Thank you so much for sharing your talents with us. My question is. Do you know how to make almond and coconut flour or shall I just buy it?

  16. Can you omit the coconut flour & just use almond flour?

    • I don’t think it will work. Coconut flour is much more absorbent and it helps to give the bread its fluffy texture.

  17. Have you tried this almond milk or even cashew milk? Do you think it would work?

  18. Could make this in the microwave instead of the oven? Thank you!

  19. Thank you for sharing this recipe, I LOVE it! I have been searching for a while now for the perfect ‘bread’ recipe to use for lunches etc and finally I have found it!

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