Following a low carb, ketogenic diet can sometimes feel limiting because grains and gluten are big “no no’s”. So the other day when my husband said he had a craving for a sandwich, I was like all in a panic. “But we can’t have bread.” We tried a few ideas I saw on Pinterest and such, but none of these lettuce wraps, meat wraps, or egg tortillas satisfied that “bready” need. They all tasted great, but it was still nothing like bread. So through much trial and error, I present my husband approved recipe for my dairy free keto slider buns. 
First you need to preheat your oven to 425 degrees F. Then gather up all your healthy ingredients. Using an immersion blender makes this so quick and easy to clean up. Add the psyllium husk and water together into your container and pulse a few times until it forms a thick gel like substance. No worries, it’s supposed to look like that – I know this is looking weird and not “bready” at all, but trust me. It will be worth it!
Next add in your eggs, sea salt, baking soda, avocado oil and mayonnaise. If you need, you can make my Quick and Easy Homemade Mayonnaise. Now you know why I make so much mayonnaise; I literally use it for everything! Blend away until everything is incorporated.
Now add your almond flour slowly one third at a time, blending in between. Add in your apple cider vinegar last. Make sure there are no big lumps and the batter is blended, it will still look a little bit grainy, but that is ok.
Once your batter is all ready, get out your scoop. If you don’t have one I would highly recommend it, because it makes it so much easier for portion control. The one I linked to on Amazon is the one I use. You can also go to local restaurant suppliers and pick up one for a lot less, though you lose the convenience of having it sent to you. Just make sure you get the size 20 (yellow) which holds 1 – 5/8 ounce. 
Place your jumbo muffin silicon baking tray on a baking sheet. ( If you don’t do this, once you put the batter in, it will be hard to put in the oven) Portion out your slider batter into the muffin cups. This should be the exact amount of batter for 6 slider rolls, if you use the portion scoop. Place in the oven for 22 minutes. You can leave them in a few minutes longer if you like a crispier crust.
Once you take your slider buns out of the oven, let them cool before you take them out of your silicon tray. Now all thats left is for you to slice, toast, and enjoy! You can also make these in bulk and freeze them. Make sure to slice before you ice. Please let me know if you try these slider buns and how it turns out for you.
I hope you enjoy this recipe as much as we have; it was a labor of love.
- 1 tbsp psyllium husk
- 5 tbsp water
- 2 large eggs
- 1/2 teaspoon Himalayan sea salt
- 1/2 teaspoon baking soda
- 5 tablespoon avocado oil
- 2 tablespoon mayonnaise
- 3/4 cup almond flour
- 1/2 teaspoon apple cider vinegar
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Preheat oven to 425 degrees.
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In the blender container, add psyllium husk and water. Blend together with immersion blender until a gel forms.
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Add the rest of the ingredients with the exception of the almond flour and apple cider vinegar. Mix well until all the ingredients are blended.
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Add 1/3 of the almond flour, blend until incorporated, repeat twice. Finally add the apple cider vinegar and blend until smooth.
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Scoop into silicone jumbo muffin pan and bake for 22 minutes.
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Let cool. (Do not try to slice when still warm) Slice, toast and enjoy a lo-carb sandwich, burger or even eggs benedict!
You can make a bunch of these in advance and freeze. Just make sure that you slice before you ice!
What is the nutritional values of these pleae?
Hi Cheryl, I haven’t had a chance to calculate the nutritional values yet, but it is in the works. I promise! I am having surgery tomorrow and as soon as I am on the road to recovery and have enough mobility in my arm, I will start working on it. I want to have all the nutritional values calculated and posted for everyone of my recipes _ just so little time and so much to do.
Can you use coconut oil instead of avocado oil?
Yes Barb, you can. I just prefer avocado because of its neutral flavor profile. Coconut oil is just as good and if you don’t like the strong coconut flavor, you can also try refined coconut oil. Let me know how it turns out.
Delicious! Will definitely make them again!
Thanks Jeanette! I actually made these last night for dinner and they never disappoint.
Loved these! This is the first keto-friendly bread replacement that I’ve actually enjoyed! Thank you for much for sharing it! Best wishes on your recovery! God bless!
Thank you so much Christine! You made my day.
I could not rеsist commentіng. Well written!
Oh these are the best! I never leave reviews but these were so good I decided too! 5 stars!!!
Thank you so much Danielle! I really appreciate the feedback. Nothing makes me happier than hearing that the recipe worked out well for you.
I can’t wait to try these! I’m new to eating Keto/Dairy-free per my doctor and am missing bread like crazy! lol. Is there a version to turn these into a loaf or would that change the consistency? I too send you love and healing vibes! You WILL make it! You’re on the right track, and with your positive energy, the cancer has no choice but to find somewhere else to live. xoxoxo
Thank you so much for your healing energy. Love it!!! I did try making them bigger but I was not happy with the way it baked up. You could experiment with it and let me know how it goes. I was happy with them being this size because I find they are very filling and I would probably be too full if they were any bigger, but that is probably because I have been fat adapted for so long that I no longer have cravings or a large appetite. When you are starting out, I would probably wait before trying these out and just stay super simple until you are firmly into ketosis. Please feel free to contact me if you have any questions!
These look so spongy and yum! Love the addition of avocado oil. I have never heard of psyllium husk, will need to keep an eye out for it at the health food store.
Psyllium husk is great for adding fiber and bulk, which is much needed on a low carb/keto diet.
Keto bread is so helpful. Your meat sandwich looks amazing!!
Thank you Megan! I try to always have these on hand for my sandwich loving husband.
Super fun! They look SO soft – perfect! Thanks for the great idea!
Wow I’m so excited to try this! I love low carb breads but they contain dairy most of the time which I can’t eat so these are so perfect for me!
Totally trying these! I’m considering doing the keto diet, and I’ve been looking for a recipe just like this to help me over the hump of decision-making! Thank you!
Yum!! I love how psyllium give bread a squishy texture, will definitely try these! Sharing all around!!
Love this idea. And all these Keto ‘bread’ options that are cropping up! It sure makes going keto easier!
These look so soft and absolutely perfect! I could find 100 different ways to use them! YUM!!!
Feel free to share with me any of the creative ways you find. I am always looking for great new ideas!
These sound so easy, and they look delicious! I can’t wait to try them. 🙂
Making keto buns is a challenging undertaking. I am impressed!
What an awesome idea to use a muffin pan I would never have thought of that, great recipe and tips!
Thanks Carrie!
I can’t wait to try these almond flour slider buns… what a fantastic idea! And I love the use of psyllium husk as a binder. Thank you for sharing this recipe – I am pinning it to try very soon!
Please let me know how you like them.
These look SO insanely fluffy I can’t quite believe it! I will have to try baking with mayo, I’ve never done that before!
Monique, I use mayo often in my recipes when I don’t want to include dairy. I find it makes a great substitute when you need to add yogurt or cream cheese to a recipe, but you are dairy intolerant
Creative recipe and fantastic tutorial, Yvonne. I have friends who I am going to share this recipe with, they will be impressed!
I am so happy you found it so informative and I hope they will find these as versatile as I do.