David’s Buns

These rolls are both carbohydrate-free and gluten-free! They are also delicious. Their interior is quite hollow, so they’re perfect for filling with cheese and melting under the grill. Yum!

You can see more photos of David’s recipes on his Instagram account, @fortunesmiling

David’s Buns’ filled with melted Beaufort cheese and served with salad and pickles


4 tablespoons of psyllium husk powder (finer is better here and some brands will go purple!)

1 tablespoon of oatmeal (finer cut oatmeal as opposed to rolled oats – this is primarily for taste and texture as it has a relatively high carb content)

0.5 tablespoons of flax seeds (this is for texture and interest and sesame or other such seeds would do just as well)

1.5 cups almond flour (some can be less dense in the packet and may need +0.25 cups or so to adjust texture of batter compared to the denser ones that are milled differently)

1 teaspoon salt

3 teaspoons baking powder (or you can use 1.5 teaspoons of cream of tartar)

2 teaspoons Apple cider (or you can use brown rice vinegar, but in that case use 3 tsp when using 1.5 tsp cream of tartar)

3 egg whites (medium to large eggs… not hugely sensitive)

0.5 to 1 cup of boiling water


1. Mix all dry ingredients very well in a bowl e.g. with a fork or whisk until very evenly distributed and no lumps

2. Add cider and egg whites

3. Mix carefully with fork so all dry ingredients become damp and a ball of batter will almost form, albeit too dry

4. Add water bit by bit while mixing thoroughly but not aggressively so that the water is absorbed evenly until  the batter will form a sticky ball that has a slightly wet sheen to it and will stay in shape when you part it… this bit is best done by hand as you will then part it and roll balls by hand

5. Divide the batter into 8 or so chunks and roll into balls (with your fingers) that are perhaps 1 inch across and place on baking paper on a baking sheet with good separation as they will grow and rise significantly… use any leftover as a small test ball

6. Sprinkle oatmeal over the balls leaving them as balls so the base flattens naturally during cooking

7. Cook at 175C for 70 mins

8. Take out and leave covered on a drying rack… drying is important as the inside will be damp after cooking but can be overcooked… it dries well to the right texture

Good luck and bon appetit! We’d love to hear what you think of them!

‘David’s Buns’ served with fried egg, sausage, salad, bean sprouts and pickles
– a healthier alternative to a fry-up


  1. Alayne

    Would love to have the recipe for the raspberry cake you made at 3am for your dear Mummy…raspberries are a favourite fruit.

  2. Sherie Barnes

    I would also love to see more recipes and would absolutely by a recipe book of the lovely food you all create in that beautiful kitchen.

  3. Barb

    This is an amazing recipe, the most wheat like bread I’ve ever had or made in low carb form. I have a couple of questions, having made them twice and still not getting a lot of rise (tho they are still delicious). Should the egg whites be beaten? Is the 70 minutes of bake time accurate?, I don’t need anywhere near that long. Thank you for sharing the very best bun recipe I’ve ever tasted!

  4. Pam

    Didn’t rise at all although the taste was ok (would cut the salt in 1/2). Any tips on getting them to rise? Would give 2/5 stars as they turned out for me.

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