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
Getting Started What Is Keto? Macro Calculator Sweetener Converter Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, 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 there! Could I do away without the almond flour and just add in more coconut flour and more liquid? Just finding ways to avoid using almond flour since it is very expensive
Unfortunately no it will lose all the texture and get very dense an dry. You can replace almond flour by sunflower seed flour, same ratio. Both are keto friendly and sunflower seed flour is cheaper. You can even make your own at home, pulse sunflower seeds in a blender on high speed until a very thin power form! Enjoy, Carine.
I am excited on this no eggs recipe for buns. Is it ok to add 2 tbsp flaxmeal? I have a lot here and I like to have darker color of the buns. Thank you for sharing the recipe!
I didn’t try so I am unsure how it will impact the texture. It may work but it will probably dry the bread as flaxmeal contains lots of fiber that suck liquid in baking recipes. Enjoy the bread, XOXO Carine.
Thank you for this recipe. The bread turned out a little uncooked especially in the center but I think I can fix that with adjustments to the ingredients. The bread was a little bland for me, will it be okay to add the seasoning to the dough?
Thanks once again for creating these amazing recipes
Hi! It can be a bit moist in the center if your husk is thicker than mine and doesn’t absorb the moisture as well. I recommend you add a bit more or cook them longer, add a foil on top to avoid the top to burn or bake on the low rack of your oven. It is totally fine to add any spices as soon as it is dry it won’t change the dough ! Thanks again for trying my recipes, XOXO Carine.
I have been searching a low carb bun recipe that is dairy and egg free. These are simply marvelous! I have made them three times already and have shared with friends. Everyone simply can not believe how delicious they are. Sometimes I add a little herbs (Italian or Rosemary) for a different taste. I do weigh the ingredients on a scale for better precision. Thank you so much for sharing these recipes. I’ve been cooking my way through your website. The Keto Pumpkin Bread is cooling on the counter as I type. Thank you Carine!
Hello. Thanks for such an easy recipe.
But can we omit almond flour? Or use more coconut flour instead?
Not omit but you can replace by same amount of sesame flour. You can’t use coconut flour instead
Thank you so much for making so many of my recipes ! It makes me so happy and I hope that pumpkin bread come out as great as the buns. I can’t wait to read your comment on this one ! XOXO Carine.
Thank you for sharing this recipe. I made it and it turn out okay, except the smell, not sure why. Could it be because I changes the apple cider to lemon juice.
That is true, some people don’t appreciate the smell of apple cider vinegar in baking and also, for some reason some husk brand smell yeasty. You may want to try a different brand too and see how it goes. Otherwise lemon is a great substitute to vinegar. Enjoy the low carb bread recipes on the blog. XOXO Carine.
I loved the taste of these buns and they looked beautiful coming out of the oven, but they deflated shortly afterward. Any suggestions?
You can pack the dough a little bit more, press in to remove air before baking and shouldn’t deflate as much. You can also reduce the amount of leaving agent you used. Enjoy ! XOXO Carine.
Any substitutions for almond meal? Or any idea on how to make my own almond meal? can i grind my sliced almond for the almond meal?
I don’t recommend making your own for this recipe. You can make your own by simply adding almonds into a high-speed blender and blend until a powder/ground form. However, the homemade almond meal often has a thicker texture that don’t absorb moisture as well in this recipe. Otherwise try sunflower seed flour. Enjoy the recipe. XOXO Carine.
Hello! Was wondering if I could substitute the almond meal with almond flour?
Yes, this should work but the buns may be slightly dryer as almond meal contains more fiber. Enjoy the keto burger buns recipe ! XOXO Carine.
Hello There,
Thank you for this recipe. I am excited to make it, however I am allergic to coconut. Should I use all the flour are almond in the same ratio?
Thank you in advance.
Hello! You will need way more almond flour as coconut flour contains 4 times more fiber it is highly water absorbent. I can’t recommend how much as I did not try but be prepare to add more to get a dough that hold well together. Enjoy the burger bun recipe XOXO Carine.
Hey, I would like to use guar gum instead of pshylium. Should the amount of water stay the same then?
Hello, You really need psyllium husk in this egg-free keto bread recipe. The dough won’t hold together without it. Enjoy the low carb recipes on the blog. XOXO Carine.
I loved these so much! I had an idea to shape hotdog buns instead. They turned out great, except I had the oven on broil the whole 25 min ???? ( not my best kitchen moment) lol. So they are not done inside but I’m sure next time they will be as perfect as the hamburger buns! (I made 6 buns )
It should be perfect next time, make sure you are on fan-bake mode or regular mode to bake them to perfection! If you love those buns you may want to try the keto bread rolls too! So good! Enjoy, XOXO Carine.
These are great! They came out just like the picture and have a springy, soft texture but also sturdy. My first hamburger in over a year! (If you don’t count the keto pancakes I once used as buns… Lol) They were so easy to make. I just weighed everything into the bowl taring after each ingredient, makeing 6 buns and and close to zero cleanup. I will be making this again. Thanks for a great recipe! I will have to check out some of your other treasures as I finally broke down and bought a bunch of ingredient basics. I was always missing one thing or another and it was dampening my creativity in the kitchen! Lol
Yeah! I love to read such beautiful comment about those buns. I reckon, weighting ingredients give so much more precision in low carb baking. I am glad you finally have a recipe to make keto burgers, I can’t live without a good cheeseburger. If you love those bun you may love the keto bread rolls or keto bread loaf! Enjoy the keto recipes on the blog. XOXO Carine.
Just wondering if I could substitute the almond meal for ground chia seeds?
No I would’t. You will need very different ratio of chia flour has it contains way more fiber. It will dry out the bread if you use as much as almond. Therefore it is a new recipe to create. XOXO CARINE.
Hi Carine
I made these yesterday. Fairly simple to put together I had to go get some more Psyilium Husk at the local Health food store. The buns turned out nice but a bit spongy, and if I learn to read the comments I would learn even more for others attempts. Plus I suppose I need to invest in scale to weigh the ingredients. I’ll be posting on Instagram soon…
Hi Jeff, True! Weighting ingredients makes such a difference when you bake with high fiber flours like those. Can’t wait to look at your pictures on instagram.
Hi, I just made 4 buns and they didn’t cook from the inside even after 40min in the oven. I had to open them and bake them as “crackers”. I must say I loved the taste 🙂 Next time I’ll try making them smaller. Thank you!
It looks like your batter was too wet, it should not be wet when you shape the dough as bun. If so, adjust with 1 teaspoon husk or as you said, make them smaller ! It is a great idea to make sure they bake well in the center. Enjoy the low carb recipes on the blog, XOXO Carine.
These rolls are absolutely divine. Will without a doubt make them again. Thank you for sharing all amazing recipes.
I am so happy you enjoy them. XOXO Carine.
HI,
In the comments section for the keto bread rolls – vegan + no eggs you have a link to the Husk Psyllium that you used and it points to Organic India Whole Husk Psyllium are you using the same brand for the buns? Is there a big difference between powered and whole?
I used many different brand, I reference few of them that worked well for me. I like to change depending on how much it cost the day I shop, that is all 🙂 The ground husk is usually more water absorbent. Enjoy the recipe. XOXO Carine.
Really like this recipe and your related recipe for coconut flatbread. Since going Keto I have become addicted to my scale and measuring ingredients. So I need to point out that a cup of coconut flour is about 65 gm, not the 130 in your recipe. I went with the 130, which turned out to work for making 6 buns. But I ended up doubling the flax and adding more water. Of course, that is going to be affected by local humidity and elevation, which is something we all have to be aware of. It was just that your recipe specified 130 gm and then translated that to 1 cup.
Have to say that measuring by weight is so much better in getting consistent results and I am totally in favor of that and can sympathize with doing translations to accommodate various audiences. Thanks for your great recipes.
I am sorry but 1 cup of coconut flour is 130 g of coconut flour ! You are getting confused or you are not using the same cup size as New Zealand and US. Here a cup is 250 ml in volume. Also, when measuring flour in cup you must press the flour into your cup to make sure no air stays in. If you check google converter it will tell you the same 1 cup coconut flour is between 128g/130g. Make sure you make the recipe following all the instruction in the same measurement, either all in grams or all in cups. XOXO Carine.
Hi I want to try this recipe but a little confused on the conversions. For example for coconut flour it’s saying to use 4.6 oz then it shows 1 cup. How is 4.6 oz equivalent to 1 cup, wouldn’t that be considered a half of a cup?
4.6 OUNCE! I updated the recipe to give you only grams and cups, much more accurate this way. I always work in cups but I provides grams for European. You can use both. Enjoy the bread. XOXO Carine.
Thank you so much for the quick reply. I used the measurements in cup and made 6 buns yesterday. Omg!!! You’re a life saver for this recipe. I’m in love!!! The bread smelled amazing and tasted great!!! Thanks again. I’m going to try your flat breads next. So excited!
My pleasure my friend! Any questions, just ask I am here to help. So glad you enjoy the bread. Can’t wait to hear your feedback on the flatbread now! XOXO Carine.
REALLY LOVE THIS RECIPE, BECAUSE IT’S DAIRY FREE & EGG FREE, TRYING TO START A KETO AIP TYPE OF DIET. ALSO, CAN I PUT THIS IN A LOAF PAN?.
I did not try baking the recipe as a loaf but I am this will work very well! Enjoy. XOXO Carine.