Low-carb buns without flour made in the Thermomix® work because psyllium husks do the job that gluten does in a regular dough. We have been baking these buns several times a week for years.
These buns do not taste like wheat rolls. That would be a lie. You get a denser crumb and a slightly nutty flavour from the herb cream cheese. But they hold together, slice cleanly, and you can top them just like normal buns.
Thermomix® Low Carb Buns Without Flour
Ingredients 0 / 6 ✓
- 300 grams herb fresh cheese
- 4 eggs
- 70 grams psyllium husks
- 1 tsp salt
- 1 tsp baking powder
- some seeds (Pumpkin, Sunflower, Sesame) for sprinkling
Instructions 0 / 5
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1
Place all ingredients, except the seeds for sprinkling, in the mixing bowl and mix for 25 seconds/speed 4.
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2
Leave the dough to swell for 15 minutes.
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3
Meanwhile, preheat oven to 150 °C circulating air and line baking tray with baking sheet.
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4
Form 8 rolls from the dough, place them on the baking tray and sprinkle with various seeds as desired.
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5
Bake the rolls on the middle rack of the oven for 45 minutes.
Tip: You can make variations of the dough recipe, e.g. mix in some bread spice, caraway seeds or various herbs.
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Nutrition per serving
Psyllium husks instead of flour
70 g of psyllium husks absorb roughly ten times their weight in moisture. That is the 300 g of cream cheese plus the 4 eggs. Without that binding power you would end up with a sticky mass, not a shapeable dough.
Psyllium husks are available in any chemist or online. Make sure you buy the husks, not whole psyllium seeds. The husks swell faster and more evenly.
15 minutes resting time is essential
After mixing, the dough still looks moist and soft. Do not be fooled. Leave it for the full 15 minutes. Only then will the psyllium husks have developed their full binding strength.
If you shape the buns too early, they spread in the oven because the dough has not built up enough structure. After 15 minutes you can roll it into balls with damp hands without it sticking.
25 seconds at speed 4 is enough
The Thermomix® blends all the ingredients evenly in 25 seconds at speed 4. You do not need any longer. Psyllium husks clump quickly if they are not distributed evenly. Speed 4 ensures that every husk fibre absorbs the same amount of moisture.
150 °C fan oven for 45 minutes
The low temperature prevents the buns from browning on the outside before the inside is cooked through. At 180 °C or higher the outer crust turns as hard as biscuits while the centre stays soft.
Preheat the oven during the 15-minute resting time. Then you can place the buns straight onto the prepared baking tray and bake them immediately.
Seeds as a topping
Pumpkin seeds, sunflower seeds, or sesame give the buns extra bite and make them look more appealing. The seeds are optional, but we almost always scatter them on top. They toast during baking and add a nutty flavour.
Herb cream cheese gives the flavour
The 300 g of herb cream cheese are not just there for moisture. They give the buns their flavour. Without the cheese they would taste of almost nothing. You can also use plain cream cheese and add your own herbs or spices. Bread seasoning or caraway work well.
How long the buns keep
Fresh from the oven they are at their best. In the fridge they keep for 3 to 4 days in a sealed container. Warm them briefly in a frying pan or toaster before eating.
Freezing works too. Wrap the cooled buns individually in freezer bags and defrost them in the oven at 150 °C for 10 minutes when needed.
How other recipes do it differently
Goes well with: butter and cream cheese.
Also worth a look: Quark buns made in the Thermomix®.
Many low-carb bun recipes online mix almond flour or linseed flour into the psyllium husks and bake for 30 to 35 minutes at 170 to 175 °C. Our Thermomix® approach skips the flour entirely and relies only on 70 g of psyllium husks plus 300 g of herb cream cheese for binding. This makes the dough more compact, but each of the 8 buns comes in at just under 200 kcal and delivers around 12 g of protein. We bake for 45 minutes because without flour more residual moisture needs to escape. We scatter seeds such as pumpkin seeds, sunflower seeds, or sesame on top before baking, and in the fridge the buns keep for 3 to 4 days.
If you are looking for more low-carb recipes, try our courgette spaghetti or the flourless carrot cake.
