China-Style Sesame Keto Buns (That Actually Taste Good)

Let’s be real for a second, most keto bread tastes like a sponge that got left behind in the back of the fridge. Dry, eggy, weirdly sweet… not what you want when you’re missing proper buns. Especially the kind you get with roast duck or char siu in a Chinese shop. You know the ones. Soft but not soggy, a little bit chewy, shiny on top, and covered in sesame seeds that actually stick.

So here’s a recipe for sesame keto buns that don’t suck. They’re low-carb, actually soft, and the sesame hits like it should. I messed around with this recipe for way too long, tweaking things to make it close to the original texture. This version’s not just edible, it’s good enough to serve with real Chinese food.

What You’ll Need (Don’t Worry, Nothing Weird)

Dry Stuff:

• 1 ¼ cup almond flour (super fine, not the chunky kind)

• ¼ cup coconut flour

• 2 tablespoons psyllium husk powder (not flakes, powder!)

• 1 tablespoon baking powder

• Pinch of salt

Wet Stuff:

• 3 large eggs

• ½ cup warm water

• 2 tablespoons olive oil (or avocado oil)

• 1 teaspoon apple cider vinegar

Toppings:

• 1 egg yolk (for brushing)

• White sesame seeds (load ’em up)

How to Make These Without Losing Your Mind

Step 1: Preheat First

Crank your oven up to 180°C (that’s about 350°F). Don’t skip this—buns need consistent heat from the start or they’ll end up sad and flat.

Step 2: Mix Dry Stuff

Grab a big bowl and mix all your dry ingredients: almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Use a whisk or just your hand—break up the lumps.

Psyllium is key here. It soaks up the liquid and gives the buns that stretch. Without it, they’ll crumble like a bad cookie.

Step 3: Add Wet Stuff

In a smaller bowl, crack your eggs, pour in the warm water, oil, and vinegar. Whisk it together until it looks kind of like a smoothie nobody wants to drink.

Pour that wet mix into the dry stuff. Now mix like you mean it. It’s gonna look too wet at first—don’t panic. The psyllium kicks in after about a minute and thickens it up.

Once it’s dough-like (a little sticky but holdable), you’re good.

Step 4: Shape the Buns

Split the dough into 6 equal-ish pieces. Roll them into balls and flatten them slightly so they look more like real buns.

Put them on a lined baking tray. Leave a bit of space between them—they don’t rise much, but they puff slightly.

Step 5: Egg Wash + Sesame

Beat your extra egg yolk and brush it over each bun. Don’t drown them, just a nice even layer.

Sprinkle sesame seeds on top. Press them in gently so they don’t all fall off after baking. Be generous—this is the fun part.

Step 6: Bake

Throw the tray into your preheated oven and bake for 30–35 minutes. Keep an eye after 25 minutes. They should be golden and the tops a little firm.

You want that shiny, bakery-style surface—not burnt, not pale.

Let them cool for at least 10 minutes before cutting. Yes, I know it’s hard.

What They’re Good With

These buns are solid on their own, but pair scary well with:

• Roast duck

• Leftover pork belly (just add hoisin sauce, thin cucumber slices, done)

• Chinese scrambled egg and tomato

• Fried eggs and chili oil

• Even keto burgers if you’re into fusion stuff

Once I even stuffed them with shredded chicken, scallions, and a bit of low-carb soy sauce. Absolute mess. Would do it again.

Storage (Because You’ll Want More Later)

Let them cool completely, then chuck into an airtight container. They stay soft for about 2 days at room temp, 5 days in the fridge.

To warm them up: 10 seconds in the microwave, or 3 minutes in the toaster oven. Don’t re-bake them or they go hard.

You can freeze them too. Wrap each bun in cling wrap, then toss them into a zip-top bag. Pull one out the night before and you’re golden.

Mess-Ups I Made So You Don’t Have To

• Used psyllium flakes instead of powder: Buns came out purple. I’m serious. Don’t do it.

• Skipped vinegar: They got dense and heavy like hockey pucks.

• Used cold water: Slowed down the rise. Warm water helps activate the baking powder.

• Too much coconut flour: Dry. Dry like desert air. Stick to the amount.

This isn’t one of those recipes that gives you a full science lesson, but those little details matter. You don’t need to overthink it—just follow it as is the first time, and tweak once you know how it behaves.

Not Like Store-Bought. Better.

I won’t lie and say these buns are 100% just like what you get from a Chinese bakery—but they come close enough without the sugar, flour, or carb hangover. They’re soft, they hold up to fillings, and that sesame crust makes them feel like the real deal.

If you’re stuck on keto but still crave that bakery vibe with your food, these buns get you there. No strange aftertaste, no eggy weirdness. Just proper buns that you don’t have to pretend to like.

If you try this, tell me how it goes. Or better yet, mess it up and tell me how you messed it up. That’s half the fun. I still forget the sesame sometimes and get mad when they come out bald.

Print