Kirbie's Cravings

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.
breakfast sandwich made with a low carb bread bun

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.
close-up photo of a low-carb bread bun sliced in half
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.

close-up of sandwich with a low carb bread bun

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

Low Carb Bread Bun

Servings: 1 bun
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Main Dishes
Cuisine: American
This low carb bread bun is a quick and easy bread solution if you need something low carb or gluten-free. There is no wheat flour and the bread is sturdy enough to use for sandwiches, burgers and more.
5 from 1 vote


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


  • Preheat oven to 350°F.  In a small bowl, combine all of the ingredients except sesame seeds. Stir with a small whisk until thoroughly combined and smooth.
  • Lightly grease a 4-inch ramekin. Pour batter into a ramekin. If the surface is uneven, smooth with a spatula. Sprinkle sesame seeds across the surface.
  • Bake for 15-20 minutes, or until the 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.


Recipe adapted from Free Range Cookies


Serving: 1bun, Calories: 251kcal, Carbohydrates: 7.4g, Protein: 9.9g, Fat: 20.8g, Saturated Fat: 9.7g, Sodium: 85.3mg, Fiber: 3.3g, Sugar: 2.7g, NET CARBS: 4

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!
Low Carb and Gluten Free Bread Bun


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Recipe Rating

79 comments on “Low Carb Bread Bun”

  1. This looks AMAZING! I’d like to try it, but I’m very allergic to coconut (like go to the ER allergic). What can be substituted for the coconut flour? I can’t wait to try these! Can you use them with damp foods like hamburgers? 🙂 I’m all for anything that is easier than cloud bread! BTW, thank you for providing videos along with the recipe! It’s a great help!

  2. Can I substitute HWC for milk?

  3. Love this! Put trader joe’s everything but the bagel seasoning on top instead of seasame seeds…delish!

  4. Would almond milk work in place of regular milk? 

  5. Can you use full fat milk?

  6. Made this with flax seed instead of almond flower and it was soooooooo yummy. Worth the wait for it to come out of the oven.

  7. Oh my…this is very tasty and easy!  Well, actually, I haven’t tasted the original yet.  I mixed up enough for 4, then took half the batter and added a bit of garlic and cheese.  Yummy goodness!  I can only imagine all of the different variations of this…..sugar substitute and cinnamon or masa four for cornbread.  I know more will come to mind.  Thank you for this great recipe!

  8. Can u use coconut oil instead of butter

  9. Can we use egg whites instead of whole egg?

  10. I’ve tried to make these twice and they have come out very buttery and eggy tasting. Am I doing something wrong? I did subsatute coconut flour for almond flour though. I’m allergic to coconut!

    • This recipe needs the coconut flour, substituting with just almond won’t work which is likely why they didn’t turn out right. Unfortunately, I don’t know a substitute for coconut flour for these

  11. It’s delicious! And it smells great! 🙂 It did come out a bit crumbly though…what would you suggest? 

    • Hmm, perhaps your did a little too much almond flour or coconut flour? Also did you add both? I know some people try to substitute one for the other but the recipes works best using both

  12. Hi, I am allergic to eggs, is there anything else that I could use to replace the eggs.

  13. Hi, what I miss low carb bread is the “bread” taste. I’m going to add some yeast. Not for the rise, but for the bread taste.

  14. I really don’t like the taste of coconut flour in anything.  Is there anything else I could substitute for it?c

  15. 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!

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

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

  18. 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.

    • Try the almond flour and tapioca flour . I used coconut and tapioca flour it was ? just got almond flour so I’m going to try without the coconut just for testing?

  19. 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?

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

    Can Ivonsider this bon as clean eathing?

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

  22. can u substitute the butter? for dairy free

  23. 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!

  24. 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!

  25. 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

  26. 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. 🙂

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

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

  29. 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

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

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

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

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