BlogKeto RecipesRecipe

Keto Yogurt Buns 🥯✨

Updated on 4 min read

Recipe Card

Hook – Quick Description:
Soft, fluffy, and slightly tangy keto-friendly buns made with almond flour and yogurt — perfect for sandwiches, burgers, or as dinner rolls.

Servings & Timing:

  • Prep Time: 10 minutes
  • Cook Time: 20–25 minutes
  • Total Time: ~35 minutes
  • Yield: 6 buns

Dietary Badges:

  • 🥓 Keto / Low-Carb
  • 🌾 Gluten-Free
  • 🥛 High-Protein

Ingredients (Checklist Style):

  • Almond flour
  • Coconut flour (optional, for structure)
  • Baking powder
  • Salt
  • Greek yogurt (full-fat, unsweetened)
  • Eggs
  • Apple cider vinegar (optional, for fluffiness)
  • Sesame seeds (optional, for topping)

Instructions (Concise & Numbered):

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a bowl, mix almond flour, coconut flour (if using), baking powder, and salt.
  3. In another bowl, whisk yogurt, eggs, and vinegar until smooth.
  4. Combine wet and dry ingredients into a thick, sticky dough.
  5. Shape into 6 buns with wet hands or spoon onto baking sheet.
  6. Sprinkle sesame seeds if desired.
  7. Bake 20–25 minutes, until golden and firm on top.
  8. Cool before slicing and serving.

Additional Notes:

  • Use strained full-fat Greek yogurt for best results.
  • Batter will be thicker than bread dough but not kneadable.
  • Great for sandwiches, burgers, or as dinner rolls.

Brief Introduction

These Keto Yogurt Buns are a game-changer for low-carb lifestyles. Greek yogurt makes them tender and fluffy, while almond flour keeps them keto-friendly. They’re simple to make, versatile, and delicious enough to satisfy bread cravings without the carbs.

Step-by-Step Cooking Guide

Mixing the Dough

  • Combine dry ingredients (almond flour, coconut flour, baking powder, salt).
  • Whisk together yogurt, eggs, and vinegar until smooth.
  • Stir dry into wet until a sticky dough forms.

Shaping the Buns

  • Wet hands to prevent sticking.
  • Shape dough into equal-sized rounds (about 6).
  • Place on lined baking sheet.

Baking

  • Bake at 350°F for 20–25 minutes.
  • Tops should be golden, bottoms slightly firm.
  • Let cool at least 10 minutes for easier slicing.

Tip: Adding vinegar helps buns rise and become fluffier.

Ingredient Details & Substitutions

  • Almond Flour: Base flour; use finely ground for best texture.
  • Coconut Flour: Helps absorb moisture — optional, but makes buns sturdier.
  • Yogurt: Full-fat Greek yogurt adds tang and protein. Can swap with sour cream.
  • Eggs: Provide structure and lift.
  • Apple Cider Vinegar: Optional, but reacts with baking powder for fluffiness.
  • Toppings: Sesame, poppy, or flax seeds for bakery-style finish.

Variations & Serving Suggestions

  • Burger Buns: Make larger rounds for sandwich or burger buns.
  • Herb Rolls: Mix in garlic powder, rosemary, or Italian herbs.
  • Cheesy Buns: Add ½ cup shredded mozzarella or cheddar to dough.
  • Serving Ideas:
    • Use for sliders or mini sandwiches.
    • Serve warm with butter alongside soups or salads.
    • Toast and top with avocado or cream cheese for a keto breakfast.

Storage & Make-Ahead

  • Storage: Keep in airtight container up to 3 days.
  • Freezing: Freeze in zip bags up to 2 months. Thaw at room temp or in toaster oven.
  • Reheating: Best when toasted lightly before serving.
  • Make-Ahead: Prepare dough, shape buns, and refrigerate unbaked for up to 24 hours before baking fresh.

Nutrition Facts (Estimated, per 1 bun of 6)

  • Calories: ~160 kcal
  • Protein: 7g
  • Carbs: 4g net
  • Fat: 13g
  • 🥓 Keto | 🌾 Gluten-Free | 🥛 High-Protein

FAQs

Q: Can I use coconut yogurt instead of Greek yogurt?
A: Yes — but choose unsweetened, and texture may be softer.

Q: Why add vinegar?
A: It reacts with baking powder, giving buns a fluffier rise.

Q: Can I make them dairy-free?
A: Use unsweetened coconut yogurt and swap butter for coconut oil.

Q: Do these taste like regular bread?
A: They’re slightly denser than wheat buns but soft, flavorful, and very bread-like for keto.

Personal Story (Optional)

These buns were inspired by my search for a bread substitute that didn’t taste eggy. The Greek yogurt keeps them moist and fluffy, while almond flour makes them hearty and satisfying. Now, they’re my go-to for burgers and breakfast sandwiches.

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