Basic Paleo Bun

basic paleo bun

I’ve been playing around to find a good paleo bun/biscuit recipe for awhile. Good thing I live with someone who considers breakfast sandwiches to be a favorite meal. It’s a tricky balance to get good flavor and texture, and still end up with something you can actually hold that won’t disintegrate in your hand.  I love that these use coconut flour instead of almond flour and don’t have crazy amounts of butter. They also toast up nicely in a pan and are tasty with jam as well. Think I’ve settled on these as my “all-purpose” bun. 

Paleo Basic Bun
A tasty paleo basic round bun great for eggs benedict, hamburgers, blts, or just toasted with jam.
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  1. 5 whole eggs
  2. 1 egg yolk
  3. ¼ cup grass fed butter, melted and cooled
  4. ½ cup almond milk, unsweetened
  5. 1 tsp vanilla extract
  6. 1 TBS honey
  7. ½ cup coconut flour
  8. ¼ tsp baking powder
  9. pinch of salt
  1. Butter ramekins and dust with coconut flour.
  2. In medium bowl combine eggs and egg yolk, melted butter, almond milk, vanilla extract and honey and mix well with spoon or whisk. Sift coconut powder, baking powder and salt over bowl with egg mixture and stir until well combined.
  3. Divide evenly into prepared ramekins.
  4. Bake at 325 for 30-50 minutes until just barely golden brown on top and firm to touch.
  1. I like using ramekins roughly the size of an english muffin or burger bun. For me that's my 10 oz (1 1/4 cup) ramekins. They're about 4.5 inches across. When filled with 1/2 cup batter, they take about 40 minutes to bake.
  2. Smaller ramekins work fine as well, just start checking for doneness at 30 minutes.
Find Me in the Kitchen
Check out the BLT I made for dinner with theses buns.


  1. […] been messing around working on my recipe for basic paleo buns (aka english muffins) and figured, why not use them for dinner? Obviously a bacon lettuce and […]

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