Keto Burger Buns
By Carine Claudepierre
Published on 02/04/2019 - Last updated on 06/27/2024
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These Keto Burger Buns are easy homemade gluten-free keto bread buns with a soft brioche texture. No yeast or eggs in these buns, only nourishing almond flour, coconut flour, and psyllium husk for a 100% Vegan and paleo burger.
Who is missing soft burger buns with a brioche-like texture? If you have been on a low-carb keto diet for a while, you may miss bread a lot, and that is ok. I am here to provide delicious, easy, low-carb baking recipes to solve that bread craving with few carbs!
Are Regular Burger Buns Low In Carbs?
Regular burger buns you can buy in a grocery shop or the ones used in burger joints are far from being keto-friendly. They are all loaded with whole-wheat flour, a flour about 3 times higher in carbs than coconut flour. But on top of that, many buns also contain sugar to make them sweeter.
Making Keto Burger Buns
These soft low-carb burger buns are the easiest to make, very similar to my keto bread rolls recipe with a softer and more dense texture that mimics real burger buns.
Ingredients
All you need to make these Keto Burger Buns are:
- Coconut flour – make sure your flour is sifted, and there are no lumps for better precision. I also recommend weighing the flour in grams rather than cups for a no-fail result. Learn how to pick the best keto flour.
- Almond meal or almond flour will work well.
- Whole psyllium husk – don’t substitute this magic ingredient. It gives a delicate soft texture to the buns.
- Baking soda – this is your raising agent as this recipe is a no yeast burger buns recipe.
- Apple cider vinegar or lemon juice – There is no gluten in this recipe, and the purpose of this ingredient is to react with the baking soda to raise the bread rolls.
- Olive oil – or any vegetable oil of your choice.
Making The Dough
Combine all the dry keto burger bun ingredients in a large mixing bowl and whisk them until there are no more lumps.
Add the liquid ingredients to the same bowl before combining the batter into a thick, sticky dough.
You might have to stir quite vigorously with a silicone spatula at first.
Gather the dough into a large dough ball and set it aside for 10 minutes.
This gives the fiber from the psyllium husk time to absorb some of the moisture and will make the dough fluffy and elastic.
Baking The Buns
Knead the dough for an additional 30 seconds before forming 6 small burger buns and placing them on a baking sheet lined with lightly oiled parchment paper.
Use a brush to add a bit of water on the top of the buns and sprinkle some sesame seeds or poppy seeds for a true burger bun style.
Bake the keto burger buns for 20 to 25 minutes in an oven preheated to 400°F (200°C).
Let the burger buns cool down for at least 10 minutes before slicing them.
Serving Keto Burger Buns
You can slice your buns and use them directly or toast them in the oven for 1 or 2 minutes on the grill.
This will add a lovely crispy texture to the inside of the buns. I like beef burgers, so I usually use my ketchup recipe as a sauce, then add beef patties, cheese, lettuce, and tomatoes.
It makes the most delicious low-carb cheeseburger.
Storage
These low-carb burger buns have no eggs or dairy, which means you can store them at room temperature for up to 5 days.
I like to wrap mine in a clean towel to keep them fresh and moist.
They tend to soften with time, but you can put them in a toaster to get some crisp back. You can also freeze them for up to 3 months. Defrost them on a cooling rack the day before eating them.
More Keto Sandwich Bread Recipes
If you like to make buns and slices for your keto sandwiches, you’ll love these:
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Keto Burger Buns
Ingredients
- 1 cup Coconut Flour fresh, no lumps
- ¼ cup Whole Psyllium Husk
- ½ cup Almond Flour
- 2 tablespoons Extra Virgin Olive Oil or vegetable oil of choice
- 2 teaspoons Baking Soda
- 2 teaspoons Apple Cider Vinegar or lemon juice
- ¼ teaspoon Salt
- 1 ¾ cup Water
Instructions
- Preheat oven to 400°F (200°C).
- Cover a baking tray with a piece of parchment paper. Spray oil on your paper if your paper brand tends to stick to baked goods. Set aside.
- Weigh all your flours in separate bowls: coconut flour, almond meal, and psyllium husk. I highly recommend weighing the ingredients in grams (or oz) rather than cups for perfect results.
- Add all the dry ingredients you previously prepared in a large mixing bowl and give a good stir.
- Add in the rest of the ingredients: olive oil, baking soda, apple cider vinegar salt and water.
- Stir vigorously with a spatula at first for about 30 seconds. Then use your hands and knead the dough for an extra 60 seconds. It will be very liquid and moist at first and will get dryer as you go. You should be able to form a ball of dough after 90 seconds. Be patient. You need these 90 seconds.
- Gather the dough to form a ball. It will be very soft and moist, which is what you want. Set aside for 10 minutes in the mixing bowl. This step is crucial to let the fiber from the psyllium husk absorb the extra moisture and create an elastic soft dough.
- Knead the dough for an extra 30 seconds and divide into 6 even pieces (or 4 if you want to make large buns, but I found them very fulfilling and recommend making 6 smaller buns)
- Roll each piece into a ball.
- Place each ball on the prepared baking tray, leave at least 1 thumb of space between them. They won't expand while baking, but it is better if they don't touch each other.
- Press each ball with the palm of your hand to flatten the ball slightly and form a lovely burger bun shape.
- Brush a tiny amount of water on the top of each burger bun and sprinkle sesame seeds on the top. The water will stick the seeds to the top and give a crispier crust to the buns while staying soft enough in the center to mimic a brioche bun.
- Bake for 20-25 minutes in the center level of the oven, or until the top is crispy and brown/dark.
- Cool down on a cooling rack for 20 minutes.
- Slice in half using a bread knife. Feel free to toast the inside of the bread, on the grill mode of your oven to get the center crispy if it is how you like your burger buns.
Creating your low-carb beef burger
- I recommend adding one slice of cheddar cheese on each burger bun half. Bring back to the oven on grill mode on the top shelf for about 1 minute or until the cheese is melted.
- Add lettuce, tomato slice, grilled onion and beef patties, or any topping you like. I recommend my sugar-free homemade ketchup as a sauce.
Storage
- You can store them for up to 5 days at room temperature. I recommend wrapping the burger buns into a clean towel to keep them moist. You can toast them or bring them back to the oven for a few minutes before serving if you want them to crisp a little more.
Freezing
- You can also freeze the buns for up to 3 months in zip-lock bags. I recommend slicing the buns in half before freezing. Defrost on a cooling rack the day before, at room temperature. Toast or rewarm them in the oven to add some crispiness to the crust.
Tools
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Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Hi Carine
I made this recipe and the bread was gummy. I used Psyllium husk powder, could this have affected the recipe? What is the difference between whole psyllium husk and Psyllium husk powder? How much Psyllium husk powder should I use?
Mant thanks.
Yes, powder is very different it’s thinner and doesn’t absorb the liquid as well. It means that often psyllium husk powder makes bread gummy, undercooked. That’s why I always recommend whole husk, Now food is my favorite brand. Enjoy! XOXO Carine
I’m afraid my dough fell apart. I did use Baking Powder instead of Baking Soda because I was out of it. I wonder if that caused the dough to not really stick together.
I am sorry to hear that. If it fall apart it means the dough is too dry and your liquid dry ratio is wrong. It has nothing to do with the raising agent, I can reassure you. Make sure you are using whole husk and weight ingredients for precision. . Enjoy, XOXO Carine
Just took these out of the oven, and the dough would not stick together. They smell wonderful. However, I think it was me. I couldn’t find any baking soda, so I substituted baking powder. (And, wouldn’t you know, after I put the buns in the oven, I checked again, and way back in my kitchen cabinet was the backing soda. Once they cool and I taste them, I’ll let you know how they taste. Should there have been Xamthan Gum in the recipe?
No there is no need of Xantham Gum in this recipe. As mentioned in my previous reply, your ratio of liquid to dry sounds off on the dry side. It can be because you added to much coconut flour or husk. Weight ingredients for precision next time and I am sure it will come out better. . Enjoy, XOXO Carine
Hello, I am excited to try your buns. Your ingredient list includes whole psyllium husks and some of your description lists ground husk powder. Can you please clarify which I should use for the 1/4 cup? Thanks much!
You can use both, but some people reported a blue/purple color in their bread when using husk powder. So I am now using whole husk for all my recipes and I recommend this option to also ensure the bread is not moist. Enjoy, XOXO Carine
I just baked these, and they are the first time i have had succes with no-grain buns or bread. The texture is so good! Im not very found of the flavor, id might be that is because im still new to having to eat this way, but the nutty and coconutty flavor is not a favorit with me yet. But that is nothing to do with your buns.. they are amazing and easy to make 🙂 Im sure im gonna use this recipe quite a lot in the future! Thank you!
Thank you for the lovely feedback! It take time to get used to the low carb flour flavors, especially coconut flour, maybe try my almond flour bread recipe next time it has no coconut flavor. Enjoy the grain free recipes on the blog, XOXO Carine
Ok I just commented on your roll recipe asking about burger buns. I have a quick question, in the notes above the recipe it says Ground Psyllium Husk but the recipe card it says Whole Psyllium Husk and then I read in the comments whole psyllium so I am assuming that is what to use?
Both work but whole husk provide better texture. Ground husk can sometimes leave keto bread chewy, wet and purple/blue in color. Enjoy the recipe around here, XOXO Carine
I was short on in ingredients, so I just did half the recipe to the exact amounts but my buns still flattened into pancakes in the oven. Any idea why?
Keto baking recipes, especially egg free like these buns, shouldn’t be halved because of their high amount of fibre, halving recipes doesn’t work well. I recommend you try the recipe following the ingredients list and it should come out just fine. Enjoy, XOXO Carine
Very good recipe!!! Made it many times already and all my family including my kids love these buns. I do have to point to some very important points. You have to use metric measurements and make buns more flat. I find that baking powder and lemon juice are tastier than baking soda and apple sider vinegar. This is absolutely my favorite recipe. Thank you so much Carine.
Thank you for such a lovely feedback ! Enjoy the keto recipes on the blog, XOXO Carine
These were amazing and really easy, thank you! My dough was super moist so I added some oat flour and left then in the oven for longer thab suggested, and they turned out really well! Perfect for my gf husband 🙂
Thank you for the lovely feedback! The recipe doesn’t use oat flour but if you are not on keto diet this is a healthy option too. Enjoy the recipe, XOXO Carine
The grams to cups ratio is WAY off. I weighed everything in grams, and the amount of water listed barely did anything. I ended up adding about 3 cups of water just to get it moist enough to work with.
I am sorry you didn’t enjoy the recipe by the grams and cups are perfectly correct. Are you sure you used 420 ml of water as recommended by the recipe. You said you added 3 cups of water which means 750ml. This is way too much for 130g of coconut flour, 60 g almond flour and 20g whole psyllium husk. You must have end up with a runny batter to bake into a pan. Enjoy the recipes on the blog, XOXO Carine
These taste great but were moist in the middle and I felt I could really taste the baking soda. Is that normal?
Which husk did you used? You need whole psyllium husk to absorb the moisture perfectly.
Now brand “Whole Psyllium Husks”
Hi I was wondering if there was anything i could replace the husk with?
No I am sorry, husk is what brings the flour together. Enjoy, XOXO Carine
Hello, I love your recipes. can I use yeast in the bread recipes? or would that not be Keto? many thanks, Peta
Yes you can, it will ha a lovely yeasty flavor. If you proof the yeast with sugar first and follow the right ratio all the yeast will consume the sugar and no sugar will be left in the recipe. So yes it will be keto. Enjoy XOXO Carine
inulin powder will also feed yeast!
Love the look of all your recipes, can’t wait to try some. As almond flour is so expensive can I use balanced almonds that I mill into almond meal please?
Raw almonds and almonds flour doesn’t have a bi price diffirence in my country. Making your own ground almonds is great but it will be coarse compared to almond flour and leave a gritty texture to the baking recipes on my blog. For the egg free keto recipes, the texture may come out wet too because the ground won’t absorb moisture as well. I hope it helps, XOXO Carine.
I am definitely trying the recipe, just wondering if it has to be almond meal or can blanched almond flour be used?
Both should work well. Let me know how it goes! XOXO Carine.
Bonjour Carine! I made 2 batches of the keto buns tonight. So easy. My first batch rose higher and were therefore more airy than my second batch. Do you have any tips on keping them airy? I am so excited to eat a veggie burger on a gluten free and low carbohydrate bun. Can’t thank you enough!
Thank you so much for the lovely feedback on those burger buns! I am glad you love them. I always recommend to shape nice round balls – don’t press/flatten them and knead gently to keep as much air as possible into the batter. Because they are gluten-free, they won’t raise much on their own so the less pressure you put on the dough the better they raise. I hope it make sense 🙂 Enjoy the recipe around here, XOXO Carine.
I made these exactly, following the cups vs. grams. I baked them for 40 minutes. They puffed up beautifully, and turned a golden brown, however, when I took them out of the oven, the collapsed immediately. I cut them open and they were raw in the middle. Very disappointing, and expensive to have to throw them in the trash.
I am sorry to hear that. If they are too moist and collapse it is not a problem with the recipe but with the husk brand you used. If the husk is too coarse it doesn’t absorb moisture properly. Use a different brand next time and it will come out great. Enjoy! XOXO Carine.
This is the 3rd recipe I have tried using Coconut and Almond Flour. All 3 turned out the same! Very wet inside. With yours, I tried toasted them, but the dough was still too dry. This gets expensive when it doesn’t turn out so I think I am finished trying. Good Luck to everyone that it works for!
If each time your recipes comes out wet it means that one of the flour doesnt abosrb the moisture properly. I recommmend you use a different brand of hsuk some are way too thick and won’t absorb mositure well that is why your baked goods probably turned out so wet. I hope it gets better next time. XOXO Carine.
Made these today, had to bake them for over 45 minutes? The recipe states 20-25 minutes? And at 45 minutes they are still not done, not brown and not edible. Anyone else have this issue?
I am sorry to hear that you had issue baking those burger buns. This may happen if you make bigger buns or your psyllium husk is too thick or you used almond meal instead almond flour. Almond meal is thicker and doesn’t absorb liquid properly in keto baking which explain why it stay undone. Try a different husk brand next time, eventually shape smaller buns and see. Also if not brown on top this may indicate an issue with your oven temperature or mode. I hope it gets better next time. XOXO Carine.
HELlo, I made the low carb burger buns yesterday to go with a Keto friendly seafood chowder.
When the buns came out they were lovely, brown and puffed up, I let them cool on the oven rack, oven off door open. They all collapsed….. I believe that they were cooked enough, as they were nicely moist inside, not doughy. Was my mistake not putting them on an open rack to sit?
They still tasted great and went well with the Chowder, But they sure looked better before my company arrived, Lol.
I guess they deflated because they couldn’t evacuate the moisture inside when they cool down. You will see that when you cool down bread on racks lots of condensation appears on your benchtop. It is all the moisture coming out while the bread gently reach room temperature. I will try again the recipe and cool on a rack to see the difference. Thanks for trying my recipes. Enjoy, XOXO Carine.