PERFECT Keto Buns! | Keto Hamurger Buns | Low Carb Buns | Keto Rolls | Keto Bread

[@lynnwright4327]

I finally made these hamburger buns after reading comments and watching video several times. The first time around the batter was a little wet and didn't rise as yours did. However, I realized I had omitted a step or improvised in a rather small way. I decided to make again and I carefully followed the recipe/steps to include the microwave/moisture step and this time my buns were absolutely perfect! My house smells like fresh baked bread! The taste is remarkably good. For the very first time since I started this ketogenic lifestyle I can honestly say I had a perfect keto cheeseburger meal. Before keto, cheeseburgers were my absolute favorite fast food. I can now enjoy an absolutely wonderful totally homemade greasy cheeseburger with all the toppings on a substantially great hamburger bun and not suffer adverse consequences! Thank you so much for this recipe! Awesome job Keto King!

[@TheKetoKingOfficial]

Woo hoo!!! So happy you love them and they came out amazing! Happy eating!

[@TheGadusi]

Bakers Proofing Tip: I put my bread in the pan for a loaf or divide it into rolls and place it in the oven with the oven off. I turn it on and once the element starts to turn red, I turn it off. I place a metal measuring cup of water in the bottom next to the element. Since the oven is insulated it rises better than the microwave method; just don't fiddle with it. I made a change to this recipe, I took out the xanthan gum and added beef gelatin and nutritional yeast to fortify the bread. Most people on KETO need more B Vitamins and this is a great way to get that in your diet. It does change the macros a bit by increasing the carbs by about 1, the protein by 7, and calories by 30. I think those changes are well worth it. Happy Baking!

[@Felz_itis]

I feel like I need a tutorial to understand how you did this lol

[@areeves7790]

How long do you keep the buns in the oven to prove before switching on to actually cook please? And what temp do you turn it on first to turn the element red and then back off again? Sorry if this doesn't make sense but the microwave method looks a little too high maintenance 🤣

[@donnadehardt5728]

I turn the oven on for 90 seconds about every 20 min when proofing. Hope that helps.

[@goboldly5700]

Yes. This is very much like my mom did when she made homemade bread. She'd preheat the oven to 200 for 10 min, then turn off. She'd then cover the bread in the pan with a slightly warm damp tea towel (flour sack towel [anyone remember those?]) and place in the oven to rise.

[@wendymoynihan6962]

We are loving this recipe and keep improving on it. Accidently put in 1 1/2 cups of water and they actually turned out softer. We also put them into the tortilla press after forming them into 18 balls. We weigh the dough for consistency at about 1.69 oz each bun

[@qwestgirl]

TIP...I put a 9x13 pan of hot water and place it on the lower rack in the oven, heat the oven to 200 degrees and when you are ready for proofing, turn off the oven, place bread or rolls into the oven, LEAVING THE WATER BELOW the bread or rolls through the entire process...Works perfectly, every time!! I even leave the water in there while baking!!!

[@mickeyzalusky9312]

Just made this dough per your instructions along with a few changes for baking it. 8 hot dog buns (70grams each) and two dinner/hamburger buns (68 grams each). The hot dog bun dough was shaped to fit two silicone molds each one have 4 bun wells. The dinner/hamburger buns rose in individual pyrex bowls. Both shapes were put into a warm oven along with a pan of hot water that was exchanged 3 times over a 2 hour period. The risen doughs were removed from the oven. The 8 risen hot dog buns were baked in a preheated 350ºF oven until their internal temperature reached 210ºF. They were left in the oven, heat turned off with door ajar for about 30 minutes before they were removed from the oven to finish cooling. The two dinner/hamburger buns were baked in my toaster oven. ( I used to cook no-knead bread in a cast-iron dutch oven starting it in a cold oven so I wanted to see how this dough would bake up starting from a cold oven.) Using a scissor, I cut one slash each, about a half-inch deep, into the top of each risen roll (to help them open up during oven spring) then put them into my cold, un-heated toaster oven along with a small dish of boiling water. Then the toaster oven was turned on to heat setting of 350ºF and baked until their internal temperature reached 210ºF. They were left in the toaster oven with the door ajar and heat turned off for about 30 minutes, before removing them from the toaster oven to finish cooling. Both hot-oven and cold-start methods worked perfectly. Both the hot dog buns and the dinner/hamburger buns had wonderfully light, airy and soft crumb. The crust, while not crispy/crunchy had some chew to it. Taste is very good. I'm eager to have a hot dog tomorrow for lunch with one of the hot dog buns. Thank you for providing more details to Deidre's recipe. I'm hoping some folks will try a few of the modifications I've provided here.

[@davidbarry9690]

long message ha

[@hippoaugustine]

Okay these are great! They taste like an actual bun...in some ways better. I made hot dog buns with this recipe. Cut into nine pieces, rolled them into six inch long cylinders, laid them out on a baking sheet about an inch apart all in a row, covered with oiled plastic wrap to raise, baked at 17 minutes, buns grew together like store bought buns. Excellent! Got normal hot dogs now! So happy.

[@idyllicacrylicsjulieb4328]

Pro tip: before making your dough turn your oven light on. It's going to create the perfect warmth for the dough to rise. No need to waste so much time changing out cups of water 😉

[@dickiefears5832]

So what exactly do i have to do...... turn the oven light on and put the rolls in and leave it for a period of time before baking? Thanks in advance.

[@lusineroy]

I do the same thing, it's perfect and the dough rises real well in the oven with just the light on

[@tine8849]

@@dickiefears5832 I wouldn't worry too much about it. Bread should rise in a warm moist environment. I just a put a big pan of boiled water in the oven and it'll be humid enough for the bread to rise. Then it's just a waiting game, if it's not as warm as in the video they'll still rise just wait a bit longer.

[@freecellboo]

So like can I just put the muffin tray with the balls in the microwave and turn the light on and how long should I set it for?

[@caribookimi]

@@freecellboo put in your normal oven with a pan of hot water with the light on.

[@HisServant777]

I NEVER COMMENT ON KZbin VIDEOS. BUT, MAN! I just had a real cheeseburger. Been craving one more months. U have saved my weight loss journey. If I could give you a standing ovation I would.

[@TheKetoKingOfficial]

Thank you so much for the kind words. I am so happy to be able to help you in some way! Happy eating!

[@Nolaman70]

Made these using bread maker dough setting, 1:30 minutes to kneed, removed then cut into 6 pieces, rolled into balls. Placed in a 6 mini cake pan and baked for 15 minutes. No need to do anything except put ingredients in and turn on. Used lupin flour instead of Flaxseed meal. Came out great.

[@escapefromvt2892]

Do you mind sharing the macros for 6?

[@annd.h.1336]

Made the bread, loaf, added more sweetener and cinnamon, was really good and made great French toast

[@Jay_Rell]

What kind of muffin pan is that?

[@TheKetoKingOfficial]

Just a regular muffin pan. Some have said it is not even necessary to use the muffin pan.

[@TheKetoKingOfficial]

Links to where you can get all products from Amazon are included in the description box of the video.

[@Jay_Rell]

The Keto King (a.k.a The Banting Boss) Thanks keto king,I bought one anyways lol

[@terryhowson8025]

@@TheKetoKingOfficial excellent. Thank you

[@luismanblog]

That's one of the very very few keto bread/buns recipes which actually works as demonstrated and tastes good.

[@bigbertha4080]

So true

[@feliciabosch8110]

Thanks for your input I've tried to make some keto bread cake buns but I was so unhappy with all

[@barbara-annhimelman9969]

I make these using my bread machine on the dough setting. Take them out, make your rolls and pop them in the oven. They will rise again while cooking. I also add 2 tbsp of everything bagel topping in with the mix and use who flax seed rather than the flax meal it is awesome!!! Thank you for this wonderful recipe!!!

[@marydundon9794]

Quick note: To make evenly portioned buns, weigh the dough and divide accordingly. Can't wait to try these.

[@a2ndopynyn]

Came down to the comments to say exactly this. at 6:38 in the video, I'd have my scale and a calculator out. Weigh the dough in grams (more precise). Divide that number by nine, then use the scale to weight out nine equal dough balls. I suck at dividing things by eye, so I've used scales in the kitchen for years.

[@mogx2586]

Mine are proving now - thanks for the tip as got to do this before proving them.

[@JTDumpling]

I made these today. I was completely blown away! It was springy, fluffy, texture was EXACTLY LIKE BREAD. Dude, you are amazing.

[@caradoxsee1640]

I make these in the bread machine using dough setting - dough is ready in 1 1/2 hours and ready to bake! My fave recipe

[@1Hope4All]

Cool. So after it's ready from the bread machine, you just take the dough out and divide it into separate bun shapes then bake?

[@NIN0101]

I tried tho buns today. It was big and looked like actual burger bun. I used bamboo fiber to replace Oat fiber. I doubled the butter and this way it tasted better and softer. I baked it with 180 degrees for 15 minutes, then turned off oven, let it rest in oven for 5 minutes. I let it cool down in room temperature and the bun didn’t collapse at all. This bun is not for people who are sensitive to wheat. I checked my blood sugar after eating the buns, the reading only went up slightly, was same when I only ate meats. I’d definitely recommend it to people who try to control their glucose.

[@margaretstares6656]

I've made these buns and they are indeed amazing. They are similar to other bread recipes I've made over the years. They have the same issue as the other recipes in that they are very, very, very chewy when completely cool making them very difficult to use for sandwiches or burgers the next day. The good news is that like those other breads they are at their absolute best when cut and toasted. Then they are more tender than while still warm. After the buns are completely cool I put them in a bag in the fridge. They keep for a loooong time and you simply toast them up and enjoy them at their best as you need them. As with other non-starchy breads they will not get stale.

[@lynnwright4327]

Maybe you could try toasting the buns for sandwiches. I used a pat of butter and toasted in a skillet. It made my bread crisp on the outside butsoft, hot, and very chewable on the inside. Please let me know how it turns out for you.

[@hermesten1000]

I've used the recipe to make several loaves and they don't become chewy after cooling. In fact, they retain their texture for well over a week in a sealed baggie at room temperature. Why do you think the buns become chewy?

[@johndepauw672]

Sub 1/4 c gluten for almond flour and they’ll be less chewy.

[@margaretstares6656]

@@johndepauw672 Good idea! I think you mean using ¼ less gluten and replacing with ¼ almond flour. It's the relatively high amount of gluten that makes it chewy. Don't know why I didn't think of that! Thanks!

[@tina7010]

Omg I made these today and they taste like real bread!!! He is a genius and possibly a scientist😂😂 thank you so much.

[@shahaidakhan8180]

I made them , and they simply turned out to be woow… of all the keto bread recipes I have tried , this is the best and ultimate❤️

[@SilverSprings1997]

I find these taste and look very similar to pumpernickel bread. In fact, we had one with some spinach dip and it was the best fake-out! Mine are much darker than in the video, but that may be because of the type of flax I used. A few things I found after making these a few times: 1) The muffin tin method didn't work for me. The dough stuck to the bottom and deflated as I removed them resulting in small, dense, wrinkled buns. Too small to use as burger buns and without the air they weren't as tasty. 2) I placed parchment on the baking sheet and just shaped out 5 burger shaped buns and 5 rolls (for dogs or subs) and just let them rise on the baking sheet. 3) I preheated my oven to the LOWEST temp possible (mine is 170F), and then turned it off just before placing the buns in to rise. I placed a bowl of boiled water on the bottom rack and let them sit for 2 hours with the light on. I also covered the pan with a clean towel. 4) I sprinkled some sesame seeds and bagel seasonings on the buns before letting them rise. I brushed a light layer of olive oil on the plastic sheet instead of using the spray. This also added some moisture to help the seeds stick to the buns. 5) When the dough was finished rising, I removed the plastic wrap and towel, as well as the bowl of water from the oven, but kept the pan inside the oven. Then just turned the oven on to 350 and baked them for 17 minutes from the point the temp reached 350. The less you handle them, the better. They turned out HUGE and so delicious! Maybe a little misshapen, but that isn't an issue for me. AND as I made 10 buns, they are actually less net carbs per bun. **One recommendation I would make is to check your macros with an app because the ingredients I used (Anthony's) had a higher carb count, which is why I split them into 10.

[@AJ-ku9jz]

Thank you for these tips! I was wondering if a muffin tin with air holes in the bottom would work 🤔 as you said without the air they weren't as tasty, was this what you meant? I'm confused sorry 😖

[@SilverSprings1997]

@@AJ-ku9jz Without the air they were very dense, like a very dense bagel, and only about 2", so not really usable for a burger or dog. The air expands them to make them lighter and much bigger.

[@AJ-ku9jz]

@@SilverSprings1997 what do you mean by "more air".. wouldn't it be similar to using bread tin for a loaf of bread 🤔

[@SilverSprings1997]

@@AJ-ku9jz By air I mean air bubbles. When you let the dough rise, the yeast is creating bubbles inside, which makes the bread expand and the buns get bigger. Plus they're lighter with a more bread-like texture. When the bubbles inside (or the air) deflate, the bread shrinks and gets much more dense and harder to chew. I've never used a bread tin for this recipe, but I imagine the result would be similar to that of a muffin tin.

[@ichaelmay]

I made these last night and they truly are legit. I will say that it took me two attempts to get it right. First batch, I tried subbing psyllium husk in for oat fiber since oat fiber seems impossible to find in person. It had a very gummy texture after sitting for a day. They also didn't rise very much. Second, I tried to knead them by hand. That was a mistake. I kneaded them for about 15 minutes and it still didn't turn out. I used a stand mixer for the new batch and it was stretchy and glutenous just like The Keto King's. Fantastic recipe!

[@TheKetoKingOfficial]

Thanks for sharing your experiences! Happy eating!

[@abeertoutounchian1173]

Can I ask you how much psyllium husk you used Thank you

[@DeathSlayerKid]

Just tried these - mixed by hand and used psyllium instead of xanthan and chucked them in a warm oven with a damp tea towel to rise. They were smaller and didn't rise as much, but DAMN these are the closest you'll get to bread. Hearty, chewy and sturdy! They're not cake-textured, they dont taste like eggs and they dont fall apart.

[@TheKetoKingOfficial]

Good job kneading by hand. You'd likely get a better result with a stand mixer , but you gotta do what you gotta do!!

[@jopouliot3913]

I love Deirdre’s bread recipe!! It’s so tasty and versatile. I use it to make all kind of buns (hamburgers, hot dogs, sub) but also cinnamon rolls... 😍 It’s easier when bread can still be part of a low carb life!

[@SonShine007]

Jo Pouliot YES!!! Me too! I tried Diedre’s Kitchen bread maker version back when she 1st posted it & it has been my family’s go to bread ever since! And just like you, I’ve used her recipe to make dinner rolls, hamburger & hot dog buns, hoagie buns, mini pizzas dough & even everything bagels!!! She should be $ RICH $ for creating such an amazing low carb bread!!! 😍 Now, let’s talk about your cinnamon rolls recipe, shall we? Lol 😂 Care to share???

[@maecheah2032]

May I check with you after knead just shape and rise one time? Coz the recipe goes to the bread machine Shd be going thru double rise right?

[@mogx2586]

I have only just done this and never thought of any of that - thank you! (I am still reeling at how good a bread this is.)

[@KittyMama61]

OMG, these are the most beautiful buns I have ever made. I watched my husband and mom devour these when I made hamburgers tonight! Thanks!

[@ingridbianca310]

Hi Karen if I don’t have the hook can I just hand knit it😊

[@KaitlinLuksa]

Finally tried these today and I'm floored!! The taste and texture is EXACTLY like the dinner rolls I used to buy from the bakery at the grocery store! What is this sorcery and how come these aren't more popular??

[@sincsys]

because wheat flour is cheap. Vital wheat gluten is much more expensive than regular flour, than you have the oat fiber and the time involved.

[@KaitlinLuksa]

@@sincsys they make other Keto friendly breads/buns that are sold at grocery stores but imo they all suck. I think there is definitely a market for buns like these. The ingredients are not that expensive if you buy bulk and people will pay premium for quality low carb food.

[@GizmoMaltese]

@@KaitlinLuksa Shouldn't there be bakeries that make keto bread? I'm sure they would have a lot of customers.

[@KaitlinLuksa]

@@GizmoMaltese There are some but I have yet to buy any Keto bread that is as good as this one.

[@pedrodasilva5380]

@@KaitlinLuksa Totally agree

[@sincsys]

Rather than a microwave, You can use an electric kettle and put it in an oven with the buns. You have warm steam from the kettle consistently.

[@lisaandmurraybrockerville327]

These are so good!! The last batch I made I froze some, and only recently found them in the freezer. They held up in the freezer really well! tasted and felt like the day I made them.

[@GinetteCallaway]

WOW WOW WOW I just fixed these and they turned out fantastic. The only thing I changed was that I used 2 Tbls yeast. I don't have the quick rise, just regular granular yeast. When I got to shaping them I used a very minimal amount of Lupine Flour, just to have the dough easier to process without sticking while I shaped the balls. I also used melted butter to butter their tops while I let them rise in my Sahara dehydrator. The rose for 60 minutes and became huge, just like tours. My first recipe from many off KZbin that actually turned out exactly. Wish I could post a picture.

[@mollivier7688]

Just took the buns from the oven...they are awesome. The closest thing to bread I've made since I started my Keto journey 9 weeks ago. This is huge! It could make the difference in a person's resolve to hang in there with keto. Going to try the loaf next time. Yay!!!

[@cinderellabride11]

I just made this and mine came out perfect..I used 4 tbsp erythritol, and added like 2.5 tbsp oat fiber more as my dough was on the wet side while it was in the mixer. I proofed them in the oven for about 2 hours and they rose nicely...produced 12 buns and my youngest son even likes it, he thought it's a normal bun...thanks for the recipe!

[@jackiefurer7255]

I made these bun a few times and when I take them out of the muffin tin they deflated. I made them today and I weighted the dough at 2.8 oz. then put them on a baking pan and prof fed in the oven on warm for two hours then baked after two hours and they where amazing.

[@TheJc726]

How did you prof them in oven?

[@blackchickenman1109]

U put it to like 120 or 100 just to keep it warm

[@blackchickenman1109]

Degrees

[@kennethsmith7002]

My oven starts at 170°f...

[@SewWhittle]

2 hours? Why so long?

[@billyhilton]

Great recipe. I’ve been using this for bread and buns. I make cinnamon raisin bread, herb bread and a really nice loaf with caraway seeds. As for proofing. I use my conventional oven, heat it up to about 90 degrees turn off the gas and place a metal bowl full of boiling on the bottom rack and directly bellow the metal bowl, on the oven floor, I place two tea lights. Has worked great for me.

[@williamlott7612]

Made these today 1-19-2020. I only used half the sweetener of the recipe so there was no hint of sweet in the rolls. Taste is great, texture is perfect; will be great for burgers or whatever kind of sandwich you want. I will next use it as a pizza dough and try to make some naan. Thanks for the recipe.

[@johndepauw672]

Amazing buns ultra light airy and chewy. One pro tip, first loaf I made was a bit too chewy. I decided to cut 1/4 c gluten and sub 1/4 C almond flour and it came out perfect. Next I might try dropping one egg to see if I can make it a tad less eggy. Oh and I used regular yeast not rapid/instant. Regular is better for you and it worked every bit as good. Let the yeast soak in honey/water for 5 minutes. Do NOT add salt directly to yeast as it kills yeast. This includes salted butter. Read up on health concerns with rapid yeast.

[@deidrap1]

After failing at so many keto bread recipes, I tried this one and WOW! Beautiful and tasty. I dislike the smell of flaxseed and thought it might ruin the recipe but I hardly even notice it. Thanks!

[@ianenergyman1]

Hi, I tried this recipe today and it is the best keto recipe I have tried. I did make it a little bit differently though. I put all the wet ingredients in the mixing bowl egg etc and the yeast, I then added the dry ingredients on top. I used the dough hook only, I let it run on slowest setting until all combined then timed 10 minutes. I proved for one our in a covered bowl then knocked the dough back and shaped and proved a further 1 hour and baked.

[@TheJShiggs]

Just ordered the ingredients for making these bun, supposed to be here same day, so hopefully gets here in time to make them for tonight! This will make keto a lot easier. I love baking, but hate baking keto, hope this changes my mind!

[@serahtheo8273]

Dude i never comment on youtube but you have just saved me alot of money after having tried different things that dint as per video i did this on the first try n i just finished have my cheese burger

[@Eogeaux]

I think Diedre's bread recipe is the most iconic recipe in low carb history. You should give her the props in your video opening, she really deserves it.

[@elisevautour6292]

@Eogeaux AND OTHERS, HE DID GIVE CREDIT TO DIEDRE! 🌞✌️

[@Eogeaux]

@@elisevautour6292 not in his opening dialog, at least not when I watched it 🤷‍♀️

[@mogx2586]

@@Eogeaux It's on the screen

[@Eogeaux]

What part of "in the opening" is so hard for everyone to understand? 🤔

[@dianegougelet1829]

Hi @Eogeaux... After reading your comments & the replies, I decided to research the video from the start to see when Diedre got her props. At the 44 second mark, in the upper left corner of the screen it states the bread recipe comes from Diedre's Kitchen & her link is in the description box. I truly wish Deidre continued creating videos of keto recipes. Her talent was extraordinary. I hope you're doing well on your journey. The keto lifestyle has changed my health for the better. Wishing you good health & much happiness.🙋

[@tesssmith4036]

OH MY GOODNESS. I love these buns!!!! Its what Ive been looking for ever since the Atkins diet was popular back in the 80's and 90's THANK YOU SO MUCH! A good tip though, If you have a warming drawer on your stove, turn it to low, then follow the boiled water in the cup instructions, it leaves the oven free, is small enough to accomodate the buns and give them a nice small compartment. Works great. Thanks again, I'm an avid fan!

[@KittyMama61]

I used a hamburger bun tray I bought from Amazon, and just let them rise in that pan. Gorgeous!

[@stu7604]

These were better than regular buns! I am not kidding. Even if you aren’t on a keto diet... these are better! Notes... I used my kneading hook on my kitchenaid from the start and had no problems. I used a scale and split mine into 8 buns. I didn’t use muffin pans and just let mine rise as little rounds. They turned out perfectly. This recipe is a huge success... and I don’t give out recommendations easily.

[@kennethsmith7002]

@Stu My dough keeps coming out sticky and tacky after 7 mins of kneading. His looks dry. What am I missing?

[@cristinatorre2352]

Mine came out sticky too after 7 minutes but i put back in the bowl and add 1 tsp or 2 of oat fiber and mix again for 1 minute and became like his dough.

[@rhondaclark1826]

I made them yesterday, using the bread recipe, b4 you posted this recipe. They are fabulous and so is the bread! Yes, they are perfect.

[@narjesaldiwan76]

Do they tast eggy ???

[@toniamulato1947]

@@narjesaldiwan76 not at all

[@Dany-fn2qd]

Non​@@narjesaldiwan76

[@robertpunt5392]

Incredible. It is actually hard to believe that the net carbs are so low. It is indistinguishable from bread made with wheat flour. Fantastic job!

[@sunnyvibes5406]

I have been making these rolls every week since finding this recipe!! I also used this recipe and made french bread sub-rolls too!! Thank you so much for all your delicious recipes...keep them coming!! :)

[@redesigndiva2331]

so cool how did you "form" your rolls?

[@angelamai2372]

just made these buns n they r amazingly good! i omitted the sweetener n the zanthan gum. used ground chia seeds instead of oat fibre, used veggie oil instead of butter but i would use less water next time cuz the dough was too wet n i had to add more vw gluten or maybe i will do the same as the buns hv no yeast smell verses the loaf version n the resultant 9 buns are really big. i bloomed the yeast with water n honey in a bowl n then mixed in the eggs n oil n then the dry ingredients. put the mixture into the bread maker n used dough function to knead n rise once. when its done took out the dough, punched it down n divided it into 9 buns. let them rise for about 40 mins or doubling in size. allow ample space between the buns cuz they will get even bigger when baked. this is just for reference for ppl who want to make variations. best bun ever!

[@BnMGarage]

Man I was just talking about having a cheeseburger last night. But due to my diet, I knew I'd have to settle for lettuce buns 🤢. I'm not mad that Google's invasion of my privacy brought me here, subbed lol.

[@KissMyCreative]

Boost n Muscle lol 😂

[@williammason7092]

Yeah been looking for a good recipe for some good burgers buns and cheese steak

[@BnMGarage]

@@williammason7092 These are really good, especially for grilled burgers. But I never thought about making them longer for a hoagie-like experience. I'm going to try that this weekend.

[@mikenyr4life491]

@@BnMGarage I make Baguettes using this recipe to make garlic bread for pasta or meatball heroes.

[@naomitwigden8997]

I was a bit nervous after finding everything else a disappointment, especially given how much some of the ingredients cost, but these are PERFECT! I've made them several times now for hamburgers and filled rolls and they come out just right every time. I love that they don't use almond flour or coconut flour (those tastes and textures don't work for our household) and that there is NO eggy flavour / taste. I tried shaping in muffin tins, three different sized ramekins, and free-form balls sitting on a lined baking tray. All came out similar, and I actually prefer the free-form. I haven't tried the microwave-proofing shown here. I have had good results a) letting them sit in a pre-warmed oven for 1-2 hours with steaming water in a tray which I change about every half hour and b) shaping and leaving them on the bench overnight, covered with clingfilm and a teatowel (I live in a moderately humid sea-level environment), and c) a few hours on the bench and then overnight cold-proofed in the fridge.

[@KetoCookbooksCorner]

*I'm always on the lookout for keto-friendly alternatives, and these buns look so fluffy and flavorful. Can't wait to try them out with my favorite burger recipe!*

[@heatherhayward9555]

This recipe is one of the best keto recipes I have ever made. I took the ingredients with me to my sisters in NC to make while i was visiting and made it there. we made bulled pork sandwiches with it and it was glorious. we just kept eating and signing how amazing the buns were. My brother in law pestered me with the recipe every day and cant wait to make it himself. if you havent made this yet.... YOU MUST!

[@heatherhayward9555]

also I agree with a lot of other folks in the comments. the microwave and water trick is very time consuming. I chose to preheat the oven to 200F with a glass container of water and let it get humid. then i let the dough balls sit in the oven to rise for about 30mins. once I got them t just about the size i wanted them I took them out and reheated the oven to the right temp. turned out perfect. I mean perfect perfect!

[@TheKetoKingOfficial]

Thanks for the kind words Maelene!

[@katrinajett1247]

They’re proofing in the microwave -which is a first for me! (Our last home’s oven had a proofing setting in the oven...miss that) They’re rising very quickly, the house will soon smell fantastic ❤️ My husband thanks you!! 😊

[@MsRseagreen]

I recently used a bun i’d frozen, from a previous batch, defrosted then cubed & tossed it in olive oil and baked until crispy. Blended for breadcrumbs and it worked out Amazingly well for breaded pork chops.

[@pamelamiller3757]

Amazing!! Just AMAZING! I just made these. I really cannot believe it. You are totally correct, a person that never eats low carb would not know the difference. I have made, tried, and thrown away MANY keto bread recipes, so I knew I was keenly aware of texture and taste with flax meal, so I was worried about the time and ingredient investment, but I am NOT disappointed. My house smells like I have been cooking any traditional yeast bread. So many senses are satisfied with this bread and I am probably the pickiest low carb bread taster in the world. THANK YOU SO MUCH FOR SHARING!

[@kristinmathew3604]

OMG!!!!!!! 🤯 I just made this recipe, and like everyone else, my mind is blown!!!! Before keto, when the pandemic hit and bread was scarce at the stores, I started making different breads (and still do every now and then for special occasions and for my kids), so I was hesitant at first about how this would turn out. I can't get over how huge and delicious they are. They are so light and airy, and have a wonderful whole wheat/ whole grain flavor. My husband and I are so excited to start using these on our keto journey. Way better than the almond flour buns I was making previously.

[@melanieadcock750]

I made these yesterday and they turned out fabulous. I've really missed sandwiches with soft, chewy bread. Definitely making again. Next week I'll try the loaf version.

[@pattysmith196]

Keto King, you are my HERO!! I made the bread from this recipe and that was good but it kept getting to big in my bread maker and wouldn’t cook completely. Soooooo, I decided to knead the dough in the bread maker and I also added some seeds to it (pumpkin, sunflower, poppy, sesame, like a couple tablespoons of each) and wowzer, these came out BEAUTIFUL as the buns!!!…. I am so happy to have found this recipe and will make it every week so that I can stay in KETO and have this lovely bread!!! Keep on bringing it!!

[@TheKetoKingOfficial]

Yahooo! You go Patty!

[@MsRseagreen]

Just made these and have to say....wow amazing perfect. I am so relieved, finally a burger bun that tastes and looks 100% authentic thank youxx

[@sallyfreeman4228]

These are in my oven now 6 mins left cant wait to see them cooked as they were huge going in, I weighed each one around 81 grams of raw dough and i got 9. thanks so much for these bread recipes i'm not full Keto just watching my carbs.

[@fionafrancoeur]

‘’ and now we wait ´´ is my favorite part of this video 😂 Did these many times, just love them, thank you!

[@veger2001]

I wonder is an oven can be used to rise the dough? (like I saw in another video)- preheat over to the lowest it can go for 5 minutes then shut it off ( Just so oven is slightly warm ). put in the dough and hot bowl of water to make it humid in the oven ( just like you did with the microwave ).. I believe this would work just as well and would free up the microwave for other things and you can make bigger batches at a time. :)

[@criseldasorilla5255]

Finally found a keto bun recipe without almond flour and coconut flour.😍

[@grogtgs]

I just made this. It actually came out very well. I didn't notice any sweetness in the flavour. I didn't use instant yeast. I used regular. I waited ten minutes for it to foam. They didn't turn out as dark as your buns, but they rose and were fluffy. I cut them and put them in the freezer. I will be making these again and again. The world needs to know about this bread

[@FatPeanutsFat]

How are they in the freezer? do you just bring them out to thaw?

[@GregoryFox14]

Weigh dough, divide by nine. Nine equal size buns. The buns look great though. As long as someone doesn't have a gluten sensitivity then this appears to be a fantastic recipe. Thanks!

[@sondrasmith50]

For your moist environment, I always use my dishwasher. No soap, obviously, turn on a short cycle, let the hot water get it all steamy, then switch to heat dry, and let it run. Make sure no water is running into it and add the bread. Close the door and hit start again to keep the heat consistent. Watch them to make sure they don’t rise too much and boom, done! Then bake in the oven. Simple and no real babysitting.

[@TheKetoKingOfficial]

Interesting! Thanks for sharing,.

[@sondrasmith50]

The Keto King (a.k.a The Banting Boss) you’re welcome! Thanks for the great recipes! ❤️

[@KCCAT5]

Or instead of doing the microwave water dance you can simply turn your stove on to low like 150 or 200 degrees and lay the pans on top of the stove so it gets some of the warm air from the stove but not the Heat

[@alicetaber7993]

I just made the rolls and they turned out fabulous! Very easy and fast. I proofed mine in a warm oven along with a pan of hot water, so it only took 30 minutes to proof. They will be my go to for sandwich rolls.

[@kristenboivin216]

Made them tonight! Was so great to have a bun and not a lettuce wrap! Thank you!! 👍

[@Prlvrboi1]

I can’t believe it. Another success story on my first try. The dough didn’t stick to the hook that good and I had to let it rest longer but the end result was delish. You are my hero.

[@KJB0001]

THANK YOU SO MUCH FOR POSTING GRAMS AND MLS. Can't stand just cups and spoons when chemistry and science is involve - ESPECIALLY when 'bakers' use liquid cups for dry ingredients!

[@TheKetoKingOfficial]

My pleasure. It is tedious and time consuming to do, so it is great to hear when someone appreciates it.

[@hespie3579]

I appreciate grams and mls too, both as a Brit and a scientist! Thank you x

[@bobduke6080]

Literally named correctly, "Perfect Keto Buns." This is the best bread recipe i have found. It is easy to make and they come out like you say they will. I made one batch and put them up for later. My kids got into them and ate them all! They asked for more! My wife bragged about this recipe on Facebook. Several people are wanting the recipe so i directed them to your KZbin channel. Thanks for how you are helping people like me to eat better!

[@rinama4178]

Hello. Thank you so much for this recipe. I've been on keto a year and a half and they are the closest to the real thing. I have a proofing function on my oven and used that. But I also took your idea of boiled water. I boiled it and poured it into a pan and placed it on the bottom rack and placed the buns in the muffin tins as you did. They were perfect. I have 2 questions. 1. Can I sub the flaxmeal for almond flour? 2. Why would the dough turn out like elastic? It was pretty difficult to cut apart. Update: The first batch I kneaded it for 7 minutes as he mentions in the video. That's why it turned out elastic. The second I made today I used almond flour and kneaded it for 4 minutes. PERFECTION!!! Love these buns. I will try them as a loaf next time.

[@robtdougherty]

you subbed almond flour for flaxseed meal but did you still use the oat fiber? any other changes you made? Thank you.

[@rinama4178]

@@robtdougherty Yes I still used oat fiber in that batch. At one point I couldn't find oat fiber so I subbed it with psyllium husk as it's a fiber too. They turned out pretty good as well.

[@danielayers3619]

Did you do a 1 to 1 substitution for almond flour as well as psyllium?

[@rinama4178]

@@danielayers3619 yes I used the same amounts. Although subbing the flax meal with almond flour gave it a bit of a different texture. It was good, but different.

[@rubydue]

When it is time to make the buns I suggest you weigh the dough and divide the total by 9 to get an even distribution for baking them. Another suggestion is to set your oven on low to warm it, turn it off and add a large pot or pan of hot water. Your dough will rise faster and you aren't being a slave to time.

[@blacktalon1597]

Without a doubt, THE BEST BURGER BUNS in the keto world. Great job and thanks.

[@steelcrown7130]

I just made them. I think I stuffed up the temperature of the proofing a bit (they weren't as big as yours) and my yeast might have been a bit unhappy. But MY GOODNESS the flavour and, well - breadness - were amazing. Three ham and cheese rolls later, I am converted! Bread of choice while ever I am on this low-carb lifestyle (just diagnosed diabetic, so probably forever!)

[@trinaortiz9195]

I am so happy! My first time ever making bread and I made your recipe! They came out perfect first try! Thank you so much!

[@mmunlimited8739]

Trina: What is the primary flavor of these rolls? Can you tell me the diameter, in inches if possible? Thx.

[@mogx2586]

This is the same recipe as the loaf bread of yours I made for the first time yesterday. So lovely. Just had a cheese and pickle sandwich for the first time since starting keto over two years ago. I am a HAPPY girl. Will try these today - thank you.

[@healthydietandexercise]

Omg when you sped up removing the dough from the pans the hairs on the back of my neck stood up because I thought you dropped them!! They look incredible and I hope to try them soon!

[@kathrinabudda6540]

This is the best bun we have made so far. My husband is very picky with food but he said he is impressed that this is a "legal" bread.. thanks for sharing.

[@annak9216]

Thank you for including metric measurements!

[@Gruene2010]

Tried these tonight. My picky husband loved them! It’s sure to help the glucose levels. Thanks!

[@TOMGOOTEE]

YES! I just now made these, for the first time. They are easily the best, so far, when compared to the other half-dozen keto bun recipes that I have tried. Below are some of the good points that I noticed about these buns, which I just made, a little while ago. After they had cooled, I cut one in half, toasted both halves, and made a delicious sandwich, with sliced chicken breast, sliced tomato, romaine lettuce, and soy-free mayo. I was going to grill a burger but didn't want to wait that long to try the bun! Maybe in a little while...! - These buns don't smell or taste bad or weird, like all other keto buns I have tried. They actually smelled kind of like 'real' bread. They smell pretty good! - These buns actually TOAST properly, inside and out, when cut for use as a bun! - These buns RISE very well and get a very nice, rounded shape, much like a 'real' hamburger bun, with a smooth surface, and are almost the same color as a 'real' hamburger bun. - These buns are soft and springy, both inside and out. But they are also strong. Great texture and mouth feel, when eating. I made twelve buns from this recipe, instead of nine, giving me only 2.9 grams of carbs per bun instead of 3.9 grams. And they were plenty-large-enough, for me. I ended up with 728 grams of dough so I tried to put about 61 grams of dough into each of the 12 shallow holes in two 'muffin top' non-stick baking pans, which I then let rise in my regular oven, turned to the lowest temperature (which might have been 130F. It was definitely below 150F, which is as low as my oven thermometer goes.). At 45 to 50 minutes after the first pan of six had been put in the oven to rise, I decided that all 12 were big-enough, since they were 1 1/4 to 1 1/2 inches tall (32 to 38 mm tall). So I simply turned the oven knob up to 350 deg F and left the two pans of buns in there. My oven reached 350 deg F in about 4 1/2 minutes and I took the pans out about 15 minutes after that. (Note that I had moved both racks higher, to the middle and top positions. And I had placed a sheet of aluminum foil under the bottom pan, shiny side down. And I swapped the pan positions about halfway through the 15-minute baking time.) For those of you who might like more details of the pans and the resulting bun sizes: My 'muffin top' pans' holes are shallow; only 3/8 inch deep (9.5 mm). The sides of each hole angle outward from the bottom to the top. The bottom of each hole is 3.5 inches in diameter (76 mm). At the top, each hole is about 4 1/8 inches in diameter (105 mm). I actually measured the eleven remaining buns, after I had eaten one. The average height was 1.4 inches (35.5 mm) and the average diameter was 3.5 inches (89 mm). I often need to adjust either the recipe or the number of buns, if I want to alter the size of the finished products, which I often do, especially if it would reduce the number of carb grams in each one, or if I want to use a different type of bun pan. So this time I finally might have enough measurements to enable that type of thing to be done, with more accuracy than usual. For each bun, I measured the largest and the smallest diameters, and the height. The tallest one was 1 9/16 inches tall (39.7 mm). The average bun height was 1.4 inches (35.5 mm). The shortest was 1 3/16 inches (30 mm). But that one was a "runt", because I didn't end up with 61 grams of dough, for the last one, because I had failed to estimate the waste amount that would stay stuck inside the bowl, which was over 5 grams. Six of the eleven buns were 1 3/8 inches high (35 mm). Two were shorter than that and three were taller than that. Here are all of the heights, in mm: 30, 32, 35, 35, 35, 35, 35, 35, 38, 38, 39.7. The average of all of the 22 shortest and longest diameters of the eleven buns was 3.5 inches (89 mm). The longest diameter was 3 7/8 inches (98.4 mm) and the shortest one was 3 inches (76 mm).

[@qwestgirl]

The smile on your face after taking a bite says it all! I make your bread all the time...Gonna give these a go, now. Thanks for the share!!

[@bigbertha4080]

This recipe is so versatile. Add cinnamon and sukrin gold for a sweet style bread bun. Awesome low carb keto bread.

[@TheKetoKingOfficial]

Great idea!!

[@bigbertha4080]

@@TheKetoKingOfficial .....or....how about cinnamon buns/sticky buns? This bread dough can be used to make donuts for sure.

[@donnadehardt5728]

I did not have gluten at the moment so I used some super high gluten flour (called 80%). But everything else was the same as the recipe. These beauties came out incredible! Downy soft inside, the crust was definite & not disappearing nor was it hard so it cracked when you cut or bit it. And the flavor! So good. I did hand knead & I could tell as I worked with it it would be great. It just had that great elastic texture. This one's a keeper. Thanks!

[@donnadehardt5728]

I was known as "the baker" in the family before low carb & this equals or exceeds anything Ive made before. I shaped mine into 4 burger buns & 4 hot dog buns. They were jumbo. Could have easily been 10 or 11 buns. Oh & I started it late so I let them rise in the refrigerator overnight & they still came out great.

[@mikekuindersma2979]

I made these for the first time today. They turned out perfect! Wonderful with burgers. Thank you for this recipe and please keep up the good work!

[@williamlee7782]

If these buns were akin to a baby's bun then mine is the Swamp Thing or the disfigured dude in the Goonies. I made this twice and had mixed results. When proofing, make sure to add that plastic wrap as per video to avoid moisture escaping the dough. This is where I went wrong and the top layer was drying out, thereby bumpy and crusty when baked hence Swamp Thing. Mine also came out smaller by a quarter than the video, yielding about five sized buns and not 9. gee-whiz. I proofed mine overnight (see below) Instead of using the cup/tablespoon measurements, I went by weight measurements instead which is superior for accuracy when baking. I found discrepancies from the cup measurements on the wheat gluten and the flaxseed (could be the brand I used). Thank you for providing the measurements by weight! My microwave was so tiny that I could not fit my muffin trays in nor did I want to babysit it for two hours every 15 minutes. If you have an Instant Pot with Yogurt function, this automates it. On the Instant Pot: Yogurt Function > Fermentation High; with a small glass of boiled water which I added as a bonus. This gave me close to 90F inside. I also used a glass lid so I can see it and the condensation building up was a good sign, I suppose. Why I yileded less buns is a mystery to me. I am wondering if it is because mine had not yet risen to its fullest potential. My dough was also sticky; in the video looks dry. Mine would stick to my hands/fingers as I worked it. I used exactly a cup of warm water and my eggs were on the small size. I'm scratching my head here. Assuming the ingredients I purchased are correct, I will use less water and go by sight/feel next time; adding more as needed. I placed half my batch covered n plastic wrap into the fridge and after a night, it wasn't sticky anymore. Because of the discrepancies, it made me think that maybe the coarseness of some of the ingredients I bought differs from what is used in the video which might be affecting the outcome. For what it is worth, here is the list of ingredients I used and the brand: Lifesource Foods Oat Fiber 500 (3lb bag) Premium Gold Organic Flax Seeds (4lb bag) Hoosier Hill Farm Vital Wheat Gluten (4lb bag) Nature Nate's Organic Raw & Unfiltered Honey 2 Tbsp of Whole Earth Sweetener Co Erythritol SAF Instant Premium Yeast To me, this bun rocked as a keto substitute. Thank you and thank you Deidre for the original recipe.

[@IsaKocoglu]

First the bread machine bread loaf. Then the oven version. Both were awesome (even though I could not get the bread machine one to rise). And now this! Absolutely beautiful! Next, please make decent flat bread, or even better, pocket bread please. Did I say please? Please. Thank you 😇💞👍

[@NicktheMac]

There's a bunch of DIY keto hamburger buns vids but this is the one I clicked on because daaaang you got buns hun. I mean lookit that thumbnail.

[@boshramur]

I made this last night and although I doubted, IT WAS INCREDIBLE BEST KETO BREAD EVER. I didn’t had standup mixer so I had to do it by hand it took time for the dough to become stretchy enough but totally worth it Edit: I bought a stand mixer and made this recipe for like the 6 times. I noticed that there is something I don’t like in the flavor so I decided to add a tsp vanilla and IT WAS GREAT. You won’t taste the vanilla; it just take off that kinda weird flavor. And also, if u live in a hot city no need for all the water and microwave thing just leave it in the microwave.

[@TheKetoKingOfficial]

Firstly, never doubt recipe videos on my channel. You can trust The Keto King. Secondly, good job hand kneading! That must have been tough. How long did it take you?

[@boshramur]

The Keto King (a.k.a The Banting Boss) yeah I’m a big fan for u now, it took me about 30 mins. It wasn’t that stretchy but I felt like it would work just fine and I was right.

[@fannyfanakapan2590]

For the Rolls and Bread If you don't have a microwave simply cover with a clean tea towel or cling film, heat up a saucepan of boiling water, very carefully put the pan in a cold oven underneath the dough in the tin, close oven and let it rise.

[@KimPhilibert1203]

Thank you for the book and all your videos. I'm new to Keto and am trying new things almost every day. They look AMAZING and I'm going to try making them this weekend

[@shellygarza9364]

Oh my glorious scrumptious looking buns. I just ordered my last part of this recipe. I can't wait to make these. God bless all.

[@firebug1892]

Not bad only 100 steps! Can’t wait! Keto is the greatest!

[@RubberusDuckus]

Yeah, for so many steps, I would probably double or triple the recipe and make enough for a least 15-20 buns. Having extra is fine.

[@astroworfcraig9164]

I made these this morning, only I split it up to make 4 hamburger buns and 4 sausage rolls. I had two of the sausage rolls with bratwurst and boy was that good. I'm doing hamburgers for supper. My only criticism of the recipe is that the buns turned out just a little bit chewier than I'm used to. Not bad, though, and the taste was spot-on.

[@greekgiggler]

You should have way more subscribers. This is the best keto bread ever

[@TheKetoKingOfficial]

Slow and steady wins the race! Glad you love this keto bread!

[@darleenthompson9550]

I just made this, I thought, geez, I get to use my paddle and dough hook on my mixer, I got everything ready and lo and behold, I can't find the parts ( we moved and not everything is unpacked) I landed up mixing it by hand, it was super sticky for about 10 minutes, at 15 minutes, it started to come together, and not stick to my hands, they turned out great, and just as good as my bread that I make. Thanks for the great recipes!

[@Amailes123]

Keto King, what can I say: you’re THE KING!!!!! I followed your recipe and tips and for the first time, a bread turns out as promised: Thank you, thank you, thank you 💚💚💚

[@TheKetoKingOfficial]

You can trust the videos on my channel! Always!! So happy it worked out and you love it!

[@luckeegurl7878]

I just made these buns and they came out perfectly! They taste good too! Good texture. Thank you!!! 🥰😍🤩

[@denisedspain7991]

This doesn’t take 2 hours to let rise. 1 hour is enough. They rise the rest of the way when they are baking.

[@estlazo]

Mine is not rising at all. :(

[@douglaswebb6170]

I have been making these for almost 2 years now. They are truly amazing. I divide them into 6 hamburger buns an 5 hotdog buns. Making a batch right now. I'm going to have coney dogs for supper. I'm going to make a loaf of the Rye bread too.