Crispy Sesame Bun Keto Recipe

Last updated on January 23, 2025

Keto Crispy Sesame Bun is full of the goodness of sesame seeds, psyllium husk, coconut flour, and melon seeds. Try them toasted with butter.

As winter sets in, my craving for a buttered bun alongside a comforting bowl of soup becomes irresistible. I discovered this amazing recipe. What amazed me the most was the texture of the bun. You may mistake it for one of those healthy, multigrain breads and buns you get at the market.

The best part? These buns have nearly zero net carbs. Now, let’s do this Keto analogy with Crispy Sesame Buns. I’m confident that once you try them, you and your family will be craving them every single day.

The buns simply tasted divine!

I have used:

• Desiccated unsweetened coconut,
• Sesame seeds,
• Psyllium husk,
• and melon seeds

in this recipe. I have added melon seeds, sunflower seeds, and black salt. I did not grind the psyllium husk; I used it just like that.

This recipe has got me thinking; maybe I will make a bread loaf from it. The Hindi name for melon seeds is Kharbooza ke beej.

Also Try: Keto Burger Buns Recipe by Priya Dogra.

Once the buns are ready, apply soft butter to them and have them immediately. This recipe is high on my list of favorite recipes. Some foods give you immense satisfaction; these buns happen to be just those.

Making Crispy Sesame Buns

Ingredients

• ½ Cup Desiccated Coconut Unsweetened / Coconut Flour
• ¼ Cup Sesame seeds for the batter
• ¼ Cup Sesame seeds to cover the buns
• ¼ Cup Pumpkin Seeds
• ½ Cup Psyllium Husk (Telephone Brand)
• ½ Cup Boiling water
• 1 Tsp Black Salt / Kala namak
• 2 Tsp Baking powder
• 4 Egg whites

1. In a bowl put the coconut flour, the sesame seeds, psyllium husk, melon seeds and the black salt.

2. Mix all of them well and remove any lumps. Add the baking powder.

3. Blend the egg whites.

4. Add the egg whites to the dry ingredients and mix well.

5. The dough should be a little dry and crumbly at this stage.

6. Now pour the hot water and mix well.

7. The dough will become much moister now, and will break into crumbles when you mix it.

8. Let the dough rest for five minutes. If you think that the dough is too wet, then add some more psyllium husk.

9. While the dough is resting, preheat the oven to 350 degrees, or like I did, at 250 degrees.

10. Break the dough into six portions. In a plate put the remaining sesame seeds.

11. Line your baking tray with a cooking sheet or parchment paper.

12. Now take one portion of the dough, give it the shape of a bun and press it on to the sesame seeds, one side only.

13. Start placing these buns on the parchment paper.

14. Bake at 350 degrees for about 25 minutes, or at 250 degrees for 45 mins.

15. The buns are ready and crunchy after sixty minutes. For best results, let them cool off in the oven itself.

16. This recipe makes 6 small buns.