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 tbsp 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 tsp baking powder
- 1/2 tsp white sesame seeds optional
Instructions
- 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.
Notes
Nutrition
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.
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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!
I have not tested a version without coconut
Can I substitute HWC for milk?
I have not tried, but it should work. Maybe add 1 tsp of water because heavy cream is much thicker than milk.
Love this! Put trader joe’s everything but the bagel seasoning on top instead of seasame seeds…delish!
I’ve seen a few people use the Trader Joe’s everything bagel seasoning on these buns. Such a good idea!
Would almond milk work in place of regular milk?
yes
Can you use full fat milk?
yes that should be fine
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.
I’m so glad you enjoyed it!
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!
garlic and cheese sound delicious!
Can u use coconut oil instead of butter
I have not tested it but I think that should work
Can we use egg whites instead of whole egg?
I have not tested this recipe with egg whites only
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
It’s delicious! And it smells great! 🙂 It did come out a bit crumbly though…what would you suggest?
Thanks!
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
Hi, I am allergic to eggs, is there anything else that I could use to replace the eggs.
I have not tried this recipe with an egg substitute. sorry!
Flax seeds are great subs for eggs
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.
interesting idea!
If I may ask, how would you add the yeast into the recipe.
Thanks, Toni
How much yeast did you add?