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Keto “Pumpkin” Buns Recipe

Rupali | March 3

Keto “Pumpkin” Buns: A Delicious and Healthy Alternative

Nothing is more comforting than a yummy, warm, homemade treat!

Many of us enjoy indulging in a freshly-baked bun with butter and jam, but the high carbohydrate content of these products can pose a challenge to those on a ketogenic diet. Fortunately, there are now a variety of low-carb and keto-friendly buns.

Keto buns are typically made with a blend of almond flour, coconut flour, and eggs, which gives them a moist and fluffy texture. They are also typically higher in healthy fats than traditional buns, such as monounsaturated and polyunsaturated fats. This makes them a great choice for those looking to increase their intake of healthy fats without sacrificing taste. They can help with keto flu, as they contain plenty of electrolytes, and they also help with weight loss due to their satiating properties.

In terms of nutrition, keto buns are a great source of healthy fats, fiber, and protein. They are also low in carbohydrates and contain no added sugar. This makes them an ideal choice for those trying to adhere to a low-carb and keto-friendly lifestyle.

This easy Keto “Pumpkin” Buns recipe uses easy-to-find ingredients which are mostly already available in your kitchen. The combination of flavors and textures makes these keto “pumpkin” buns so incredibly flavorful and delicious. Plus, this recipe is low-carb, sugar-free, and gluten-free, so it’s perfect for anyone on the keto diet.


Keto “Pumpkin” Buns

  • Author: Rupali
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 10 1x
  • Category: Desserts


  • ½ cup (56 g) of coconut flour
  • 1 ½ cups (180 g) of almond flour
  • ½ cup (56 g) of ground flax seeds
  • 1 teaspoon (2 g) of onion powder
  • 1 teaspoon (3 g) of garlic powder 
  • 1 teaspoon (4 g) of baking soda
  • 2 teaspoons (6 g) of cream of tartar
  • 5 tablespoons (45 g) of sesame seeds
  • 1 teaspoon (5 g) of salt

Wet Ingredients 

  • 2 whole eggs
  • 6 egg whites 
  • 1 cup (240 ml) of warm water
  • 1/3 cup (53 g) of Psyllium husk powder


  1. Preheat your oven to 350°F (180°C).
  2. Line a baking tray with parchment paper and set it aside.
  3. Take a bowl and add the dry ingredients. Mix well.
  4. Take another bowl and whisk the eggs, water, and husk powder. Mix well until smooth.
  5. Slowly add the dry ingredients to the wet ingredients.
  6. Keep mixing until you have an even dough.
  7. Knead the dough until smooth and roll it into buns. Arrange them on your baking tray.
  8. Bake for 50 minutes.
  9. Once done, remove the buns from the oven and let them cool before serving.


All nutritional data are estimated and based on per-serving amounts.

Net Carbs: 6 g


  • Calories: 234
  • Sugar: 2 g
  • Fat: 16 g
  • Carbohydrates: 15 g
  • Fiber: 9 g
  • Protein: 10 g

Rupali is a cookbook author, Cancer scientist, and Ivy League-trained nutrition professional. She studied cellular science in college and got her degree in molecular biology years later.