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
- 1Â 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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The 2 low carb bun recipes I will definitely try. Thank you so much
hope you like it!
Love this! Made them twice now. Much more bread like than cloud bread.Â
I agree! I like this more than cloud bread and it’s easier too
Do you have to use a Ramekin?
No, but if you want the bun shape pictured you will need a ramekin.
Really good slathered with butter. I wonder if I could add shredded cheese?
yum, i haven’t tried that before!
I’m allergic to almonds is there another flour I could use to substitute the almond flour?Â
you can try doing another tbsp of coconut flour
I can suggest grinding hemp hearts in a coffee rinder to replace the almond flour.
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.Â
I recommend myfitnesspal and caloriecount. Both are great resources that allow you to input a recipe and they’ll calculate the nutrition for you
Do you have to repeat the recipe six times, in order to make 6 buns. ?
No, you can just make 6x the recipe amounts and bake them all at once, each in individual ramekins.
Would this be considered an S or an E when following THM? Â It looks so yummy. Thank you!
sorry I do not have the answer to that
It would be an S whole egg plus but flours are fats
This may be a silly question, but is there any other bakeware that can be substituted for the ramekin? Â 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
A 4″ muffin tin works great. Make this recipe x 6.
I’m going to try it in my mini springform pan. 🙂
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
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!
yay! so glad! i need to try it with flax seed
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!
yay! I’m so happy to hear that
can u substitute the butter? for dairy free
I think you can try using a canola oil substitution but I haven’t tried it.
Slhope this is nit a silly questio .can I ass this bun ti clean earthing?Â
There’s some gubble in my first comment.
Can Ivonsider this bon as clean eathing?
I don’t practice clean eating and I’m not a nutritionist, so unfortunately I cannot answer that.
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?
I usually just buy mine.
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?
Have you tried this almond milk or even cashew milk? Do you think it would work?
I have not tried it with almond or cashew milk but I think it should be fine.
I used almond milk and it worked greatÂ
great, thank you for sharing!
Could make this in the microwave instead of the oven? Thank you!
I have not tried, so I’m not sure
Yes, you can! 3-4 minutes!
Did it work ok in the Microwave? That would be s much faster for me!
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!
yay! so happy you enjoy this recipe!
I really don’t like the taste of coconut flour in anything. Â Is there anything else I could substitute for it?c
perhaps whole wheat flour?
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?
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
It’s delicious! And it smells great! 🙂 It did come out a bit crumbly though…what would you suggest?Â
Thanks!Â
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
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
Can we use egg whites instead of whole egg?
I have not tested this recipe with egg whites only
Can u use coconut oil instead of butter
I have not tested it but I think that should work
Oh my…this is very tasty and easy! Â Well, actually, I haven’t tasted the original yet. Â I mixed up enough for 4, then took half the batter and added a bit of garlic and cheese. Â Yummy goodness! Â I can only imagine all of the different variations of this…..sugar substitute and cinnamon or masa four for cornbread. Â I know more will come to mind. Â Thank you for this great recipe!
garlic and cheese sound delicious!
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!
Can you use full fat milk?
yes that should be fine
Would almond milk work in place of regular milk?Â
yes
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!
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.
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