These vegan keto buns can satisfy your craving for bread. They’re soft, fluffy and chewy regardless they’re eggless, low-carb and gluten-free!

I love baking these buns for making burgers and I know you’re looking for a recipe like this too! I’m not a vegan (a vegetarian though) but I know as a vegan following a ketogenic diet is so challenging (it’s the most challenging diet I know so far!). That’s why I wanted to create a vegan keto bread recipe.

Before I got this amazing recipe, I’ve run numerous experiments and baked over 15 BATCHES OF BUNS/LOAVES. Sometimes I failed and sometimes the texture was not perfect enough. One day when I baked for another batch of buns, I randomly added some black sesame powder to the bread recipe just because I wanted to eat something in black sesame flavor. Surprisingly, the powder has added extra moisture to the buns making them SOFTER AND FLUFFIER! They won’t get hard even if you eat straight from the refrigerator!

INGREDIENTS & TIPS FOR VEGAN KETO BREAD BUNS

I’m not going to suggest any substitution like my usual recipes for these vegan keto buns. One thing is that it’s not easy to find replacement for keto-friendly ingredients, another thing is that it took a lot of trial-and-error to get the best result for these eggless keto buns.

Almond flour: Blanched and superfine almond flour gives the best texture to the bread. You can use blanched almond meal too, but the texture will be more coarse.
Coconut flour: it adds natural sweetness to the bread.
Flaxseed meal: I used organic whole ground golden flaxseed meal. You can also use dark flaxseed meal, but just make sure they are ground. If you are not sure, choose the one that can be used as egg replacer.
Psyllium husk powder/whole psyllium husk: I used Now Foods’ psyllium husk powder. Psyllium husk powder is a very good binding agent in eggless and keto baking.
Black sesame powder: I added black sesame powder to the buns randomly. It of course adds mild black sesame aroma to the buns. And I also found that the result is fluffier and more moist, compared to the one without black sesame powder.
Charcoal powder: it gives a nice dark grey color and very mild charcoal taste to the buns. You can omit it if you cannot find it in your local stores, but I personally love the color so much. The color of the buns will be between brown and grey without charcoal powder.
Baking powder: an important leavening agent in this egg-free and yeast-free bread recipe.
Monk fruit sweetener (optional): Omit it if you do not want your buns taste sweet.
Lukewarm water: it should be around 38-40°C (100-104°F).
Extra virgin olive oil: if you worry about the smoke point of extra virgin olive oil, you can use refined olive oil.
Apple cider vinegar: it activates baking powder.
Blue poppy seeds (optional): they are for garnishing the top of the buns.

HOW TO MAKE KETO VEGAN BREAD BUNS?

1. In a large mixing bowl whisk together all dry ingredients and make sure there are no lumps, then add olive oil, apple cider vinegar and 3/4 of the lukewarm water to the dry ingredients.

2. Roughly combine everything with a spatula first, then knead with your hand for 1 to 2 minutes and form a loose dough ball (do not press the dough too hard or the bread won’t be fluffy). If a dough can be formed already, it is not necessary to add the remaining water. If not, add the remaining 1/4 of water. The dough should be a bit sticky at first but it will get dryer and should not be sticking on clean hands.

3. Divide the dough evenly into 4 dough balls. Round the dough balls but DO NOT flatten the top as the buns will become denser. Smooth out the surface with your fingertip.

4. Set the dough balls aside for about 10 minutes to let the fiber absorb the liquid before baking. Meanwhile, preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.

5. Put the dough balls on the baking sheet. Sprinkle poppy seeds over the top and press them gently with your fingertip (optional). Bake for 50-55 minutes in the middle rack.

6. Prick the buns with a skewer to see if the inside is fully cooked. If not, cover the buns with a piece of tin foil, and lower the oven temperature to 180°C (375°F) and bake for 25-30 minutes more.

7. After coming out from the oven, let cool on the baking sheet for about 15 minutes, then transfer it to the cooling rack to cool down completely before serving and slicing (about 2-3 hours). The heat will continue to cook the inside of the buns. If served immediately, the texture will probably be gummy and soggy.

WHY MY KETO BREAD HAVE HOLLOW SHELL?

I have got so many loaves with a hollow shell and I thought it was because the oven temperature was too high, or the psyllium husk powder was not fine enough. It turned out I have totally got that wrong.

Many other recipes you can find online ask us to activate psyllium husk powder with boiling water and I have tried that too. However, that did not fix my hollow bread so I think it was not about the water temperature. One time I tried to increase the oven temperature from 180°C to 200°C and then I never get hollow breads anymore! I infer that some ingredients in the bread will only be activated at temperature higher than 180°C.

WHAT DOES PSYLLIUM HUSK DO FOR EGGLESS KETO BREAD?

Gluten-free baking usually calls for psyllium husk powder. It is a great binding agent in both low-carb and gluten-free baking when it absorbs enough liquid. It makes eggless keto bread moist and elastic like regular bread too!

Psyllium husk is a soluble fiber that is good for your digestive health. It is a perfect ingredient in low-carb and keto baking as it is so low in net carb and at the same time adds fiber to your diet. It can also help stabilize your blood glucose level and keep you full for a long time!

WHY ARE MY KETO BREAD BUNS SO SOGGY?

Water absorption capacity of the ingredients may vary from brand to brand. Add 3/4 of the suggested amount of water and knead for 1 to 2 minutes to try to form a dough. If a dough can be formed already, it is not necessary to add the remaining water. The dough should be a bit sticky at first but it will get dryer and should not be sticking on clean hands.

Don’t forget to let the dough sit for about 10 minutes before baking! We have to give the fiber some time to absorb the liquid.

As I mentioned in the recipe, the buns require 2 to 3 hours to cool down completely. If you slice them before that, the buns will possibly be soggy.

CAN I MAKE A VEGAN KETO BREAD LOAF INSTEAD OF BUNS?

Yes, of course. I have used this recipe for a rustic round bread, which could be sliced into 6 to 7 pieces. However, whether you want to make bread loaf or buns, remember to shape the dough with a round top. It’s best to make it like a ball. Unlike regular bread, low-carb yeast-free bread (especially eggless) only rises a little so we have to give it some space to ‘grow’ and develop holes. It will become dense like a biscuit if you press and flatten the top!

HOW TO SERVE KETO BREAD BUNS?

When I got my first successful low-carb bread, I was so excited because it was so fluffy and tasted so similar to regular bread! I was a huge bread lover before going low-carb. I am not joking but I could eat bread every meal in the past. I thought I would do the same as before. Surprisingly, I was already so satisfied after having 1 to 2 slices! Now I do think it was the carb that made me keep eating bread!

I normally have the vegan keto bun for my first meal –
Burger bun: slice and toast the bun in the toaster or with the frying pan, then add lettuce or any keto veggies, vegan cheese/cheese, and portobello.
English muffin: spread nut butter or keto-friendly jam on it.
Poached eggs benedict: add spinach, poached eggs, avocado and mushrooms.
Full English breakfast: serve with pan-fried tempeh, scrambled eggs, mushrooms and keto-veggies you preferred.

HOW TO STORE KETO BREAD BUNS?

Store the keto buns in a zip-loc bag or an airtight container and they can be kept in the refrigerator for up to 7 days. The best thing is you can toast them when serving or eat them straight from the refrigerator! They are still soft and fluffy! You may also make a large batch of buns and freeze them. Defrost and toast in a preheated oven at 180°C (375°F) for 10 to 15 minutes before eating.

NUTRITIONAL INFORMATION

Note: Net carb count excludes fiber, erythritol, and allulose, as they do not affect blood sugar in most people. The numbers are calculated by ourselves manually and the information is just for your reference. The figures may vary depending on the brand of the ingredients, so feel free to make your own calculations.

Total serving in this recipe: 4
Sugar alcohol per serving: 2g (excluded in the value of Total Carbohydrate)
Net carb per serving: 5g

MORE KETO + VEGAN DESSERT RECIPES! 

• Keto Vegan Matcha Cookie Sandwiches 
• 6-ingredient Keto Vegan Strawberry Cream Tart 
• Keto Vegan Basque Burnt Cheesecake 
• Keto Vegan Cheesecake Bites (No-bake Fat Bombs!)

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Vegan Keto Bread Buns with Black Sesame Powder

lokyisfoodstudio

These vegan keto buns can satisfy your craving for bread. They’re soft, fluffy and chewy regardless they’re eggless, low-carb and gluten-free!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 25 minutes mins

Total Time 2 hours hrs 40 minutes mins

Course Breakfast, Main Course, Snack

Cuisine American

Servings 4 buns

Calories 312 kcal

Ingredients

  

• 150 grams almond flour
• 26 grams coconut flour
• 20 grams golden flaxseed meal finely ground
• 20 grams psyllium husk powder/whole psyllium husk I used Now Foods'
• 10 grams black sesame powder
• 1/2 teaspoon charcoal powder for coloring
• 1 1/2 teaspoons baking powder
• 2 teaspoons granulated monk fruit sweetener optional
• 1/4 teaspoon fine sea salt
• 240 grams lukewarm water 40°C/104°F
• 1/2 tablespoon extra virgin olive oil
• 1/2 teaspoon apple cider vinegar
• 1 teaspoon blue poppy seed optional, for topping

Instructions

 

• In a large mixing bowl whisk together all dry ingredients and make sure there are no lumps, then add olive oil, apple cider vinegar and 3/4 of the lukewarm water to the dry ingredients.
• Roughly combine everything with a spatula first, then knead with your hand for 1 to 2 minutes and form a loose dough ball (do not press the dough too hard or the bread won’t be fluffy). If a dough can be formed already, it is not necessary to add the remaining water. If not, add the remaining 1/4 of water. The dough should be a bit sticky at first but it will get dryer. It should not be sticking on clean hands.
• Divide the dough evenly into 4 dough balls. Round the dough balls and DO NOT flatten the top or else the buns will become denser. Smooth out the surface with your fingertip.
• Set the dough balls aside for about 10 minutes to let the fiber absorb the liquid before baking. Meanwhile, preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
• Put the dough balls on the baking sheet. Sprinkle poppy seeds over the top and press the seeds gently with your fingertip (optional). Bake for 50-55 minutes in the middle rack.
• Prick the buns with a skewer to see if the inside is fully cooked. If not, cover the buns with a piece of tin foil, and lower the oven temperature to 180°C (375°F) and bake for 25-30 minutes more.
• After coming out from the oven, let the buns cool on the baking sheet for about 15 minutes, then transfer it to the cooling rack to cool down completely before serving and slicing (about 2-3 hours). The heat will continue to cook the inside of the buns. If served immediately, the texture will probably become gummy and soggy.

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