Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. This prevents sticking and helps the buns bake evenly without burning on the bottom.

In a large mixing bowl, add the almond flour, coconut flour, baking powder, salt, and psyllium husk powder. Mix everything thoroughly using a whisk or spoon so all the dry ingredients are evenly combined and there are no clumps.

Add the eggs, melted butter, and almond milk directly into the same bowl with the dry ingredients. Start mixing gently, then continue until everything comes together into a thick, slightly sticky dough. Don’t worry if it feels soft—that’s normal.

Let the dough rest for 2–3 minutes. This step is important because the psyllium husk will absorb moisture and help firm up the dough, making it easier to handle and shape.

Lightly wet your hands (this prevents sticking), then divide the dough into equal portions. Shape each portion into a smooth, round ball and place them onto the prepared baking sheet, leaving a little space between each bun.

Gently press down on each dough ball with your hand or a spatula to flatten it slightly into a bun shape. Aim for an even thickness so they bake uniformly.

Place the baking sheet into the preheated oven and bake for 25–30 minutes. The buns should become firm to the touch and develop a golden-brown color on top when fully baked.

Remove the buns from the oven and let them rest on the baking sheet for a few minutes. This allows them to set and makes them easier to handle without breaking.

Transfer the buns to a wire rack and let them cool completely. This step is key—cutting them too early can affect the texture and make them crumbly.

Once fully cooled, slice the buns carefully and use them for burgers, sandwiches, or enjoy them as they are with your favorite keto-friendly toppings.