Low Carb Bread Bun

These low carb bread buns don’t contain any wheat flour but have a texture and appearance that is very similar to traditional wheat flour breads.

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.

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 carbs for one whole bun, using caloriecount.com recipe calculator

All images and content are © Kirbie's Cravings.

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26 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

  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

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