Beyond Bread Buns

Clean Keto Bread Buns

We have been baking and proofing variations of my gluten free breads for the kiddos for years, that is until I decided to try my hand at baking grain/ gluten free breads with no dairy, yeast or gums. Some turned out better than others (some were scary!) but nothing has even come close to the success of my my Beyond Bread Buns!

I am super excited to share this wholesome non-complicated ingredient recipe with you that cater to the keto, paleo and vegetarian plus lifestyles! I am bringing bread BACK less the usual blood-sugar spiking bread rollercoaster. My healthy fibre-filled buns go beyond to give you a real bread mouthfeel and taste without the bloat and blah! Instead, I have used psyllium husk for plenty of fibre to feed your good gut buddies. 

Clean Keto Bread Buns cooling down

No need to proof these little babies, which will save you time in the kitchen because there’s zero yeast, which is much better for you. Pssst they will make you look like a baking hero! We love making variations of my basic clean bread recipe here such as cinnamon raisin (the kiddos fav they have toasted with their breakfast!) and we also make a rosemary olive, garlic and onion, za’atar and the list goes on.

Clean Keto Bread Bun burgers

Feel free to use whatever dried herbs your little heart desires. Aside from the kiddo’s cinnamon raisin buns we also do their cheese toasties in the oven with them too. Haven’t been able to find a burger bun that’s healthy enough? Well, here it is! Simply double this recipe below to make half-dozen (6 – 7) burger size buns. Instead of making these into dinner rolls we often make them into burger buns (see my instructions below), slice them, freeze them and pull them out fro when we make my Black Bean Mexican Burger (SO good!), or my grass-fed pasture raised jalapeño beef burgers. We pop them into the toaster frozen, or once defrosted we toss them onto the BBQ face down for fresh burger buns. Note: Don’t try and turn these buns into a full loaf of bread, as there is no yeast and gums present – it doesn’t work!

I promise you that your kitchen will smell like a bread bakery without anyone ‘sniffing’ out the fact that you’ve just baked the healthiest, cleanest, fluffiest beyond bread buns on the planet!

Beyond Bread Buns

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Recipe by Priscilla Soligo Course: Bread, Breakfast, Holidays, Snacks

3.5Lg/ 6sm

Prep time


Cooking time



Makes 6 small ‘dinner’ size rolls, or 3½ burger buns. We prefer to double this recipe to make 7 burger size buns (measure 130g for each dough ball for burger buns). Do not try to make this recipe into a loaf of bread, as there’s no yeast.


  • 105g 1 Cup Almond Flour

  • 110g 2 Eggs

  • 33g ¼ Cup Arrowroot Flour

  • 15g 1 Tbsp Coconut Oil

  • 22g ⅓ Cup Psyllium Husk

  • 12g 2 tsp Apple Cider Vinegar

  • 7g 2 tsp Baking Powder

  • 3g ½ tsp Unrefined Salt

  • 180g ¾ Cup Just Boiled Filtered Water


  • Preheat the oven to 180C / 355F.
  • In a standing mixer or handheld, on low speed, combine dry ingredients.
  • On medium speed, add in the boiling water, then the eggs and finally the vinegar. Beat for approx. 30 seconds.
  • Add in the oil and beat for no more than 10 seconds, or until just combined. Avoid over mixing. Bread dough should be of a soft Play-Doh-like consistency. Set aside for dough to thicken for 15 mins.
  • Moisten hands (to avoid dough sticking) and separate dough into desired size. Either make 6 equal round slider size rolls, or weigh each dough ball 130g, which makes 3½ burger buns (we usually double the recipe for this as mentioned above.) Lay dough balls onto a prepared baking sheet tray.
  • Place tray on the lower rack of the oven and bake for 50-60 mins (oven times may vary). Check doneness by inserting a toothpick into the middle and/ or tapping the base of the bun, if hollow sound they are ready.


  • Variation: Add in a sprinkling of your favourite dried herbs into the dry ingredients for ‘herbed’ bread, or garlic powder or our kiddos favourite is to add in raisins and ground cinnamon for raisin-cinnamon buns.
  • Storage: Keep buns in the fridge for up to one week or freezer for up to two months. We prefer to always cut ours in half and toast them.

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Nutrition Facts

4 servings per container

  • Amount Per ServingCalories300
  • % Daily Value *

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


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