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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Looks like a fantastic recipe! My only issue-I do not like coconut, even a hint of it. Is it possible to use another gf flower? (Apologies if you already clarified this. I scanned the recipe and comments quickly.)
Thank you Robyn! I’m afraid this recipe does require coconut flour to work.
I tried your keto burger buns and they are amazing. Thank you.
Hi Carine,
I tried your Hamburger Bun receipte and it’s really good. I followed it to the letter, however my buns didn’t rise. Any suggestions?
Keto baked goods won’t raise because there’s no gluten. Shape the buns the height you expect to get at the end of baking.
Aww please tell me what I did wrong? I measured carefully, I used psyllium husk not powder, they were rising beautifully in the oven then when I took them out they completely deflated. I know it’s me I’m rubbish at baking. Thank you.
It looks like your baked goods had a too strong temp difference. Stop oven, keep them inside 30 minutes to cool down gently before removing at room temp
I’m new to keto and relatively new to baking. I’ve always had terrible results so I don’t know why I thought this would be any different! It’s obviously not the recipe, it’s me. I followed the recipe to the letter and they looked OK when they came out of the oven but when I cut them they were RAW inside. I put one in the toaster and the rest of them in the oven for another 5 minutes but it made no odds, they are completely inedible. I might have to try a different diet if things I try and bake continue not working out. I’ve got pie/quiche crust in the oven at the moment so fingers crossed. Any ideas on what I could be doing wrong most welcome x
It looks like you are using the wrong psyllium husk, brands like Metamucil for example are not made for baking, only half the product contains husk so it absorb moisture less and let your baked goods raw and wet. Read my keto baking guide for tips to improve your keto baking experience.
Wow love no eggs, no dairy!
so I could make these in a pinch of time!
Love COCONUT everything!
I can taste the coconut flavor and impressed with soft moist bread in middle of bun..
I got only 4 small buns but that’s enough for me for the week..
I enjoyed my beetroot & sweet potato veggie burger on half bun wrapped in lettuce leaf!
Keep creating more gf recipes with coconut flour…Awesome!
Wow love no eggs, no dairy!
so I could make these in a pinch of time!
Love COCONUT everything!
I can taste the coconut flavor and impressed with soft moist bread in middle of bun..
I got only 4 small buns but that’s enough for me for the week..
I enjoyed my beetroot & sweet potato veggie burger on half bun wrapped in lettuce leaf!
Keep creating more gf recipes with coconut flour…Awesome!
These are so delicious that I have to really watch myself so that I don’t eat the whole batch in one afternoon, which would defeat the whole purpose of making keto buns.
I have made these a few times now …. Have even made them into little hoagie rolls . I absolutely love them !!! Love cutting them in half , spreading some butter and sprinkle some Parmesan on them pop em in the toaster oven until they crisp up a little . delicious !!!! Im noticing more and more recipes im making have your name on them …. Thanks for all you do !!!
Glad you love them! thanks for the lovely feedback
Hi! Can you make this recipe in a loaf pan for bread slices? i am looking for a sturdy bread that won’t fall apart when toasted and used for tons of toppings. 🙂 My husband likes a lot of mayo, tomato and pickles and breads tend to get soggy.
Thank you!!
I am pretty sure it will work too, maybe it will take longer to bake though
Hi there. They tasted great fresh out of the oven. However after leaving the buns out for 30 minutes, it got really really bitter. How can I fix this? Thanj you.
It’s probably that you don’t appreciate the flavor of baking soda, swap for 4 teaspoon baking powder. For now, spreading something on the bread can hide the bitterness, like peanut butter, or butter and cured meat
Excellent! I made 4 , larger sized ones, and served two of them with Beyond Burgers last night.
I gave my husband a choice of having one of the buns or a wheat bun. I’m the one who does low carb
He loved them so much, that he said “I’m glad I didn’t miss this bun!”
I cooked for burgers, so put the other two buns away with the other two cooked beyond burgers for another meal in the freezer.
Thank you so much for this recipe! I can no longer do sugar alcohols, so I’m looking for recipes that don’t include sugar alcohols. This was perfect
These bus are fantastic and so versatile. We’ve made toasties, pita pockets, and I’m sure it’s easy enough to make pizza! Thanks for a great recipe. We’ve loaded it to our blog as suggested eats!
We’ve been eating a keto diet (outside of vital wheat gluten) for over a year and a half and were looking for a way to clean up and optimize our “diet.” Because of our failures and disappointments, we’d made psyllium husk powder a cuss word in our home and completely ruined our backs on that “unstable and quirky” ingredient!
Your easy and simple to follow recipe made our night as we bit into NOT heavy, NOT dense, and most importantly, NOT GUMMY bread 🥯!!
I wanted to be converted but game find anyone to show me the way… till now, that is!
Btw, we used the metric system and everything, followed your directions, and received our reward.
Did I mention amazing? How about FLUFFY..?
Great ideas! Thank you.
Thank you for such a lovely feedback!
Instructions say to use ground psyllium husk but recipe card with product links to whole psyllium husk. Which one is correct?
The recipe says whole psyllium husk I am not sure where you saw the ground listed. However both option works with same amount, the only issue with the ground is the color of the bread that can sometimes turns purple/blue with some brands
Hello, have you tried this recipe without any oils? I was hoping to try and skip the oil but I am not sure how it will turn out.. Do you have any thoughts on that? Or and recommendations on substitutions for oil?
No I didn’t, feel free to experiment but they may come out very dry
Hi
I’m new to vegan KETO receipes. I liked your receipes & have made the 90srcond microwave KETO bread. I was confused when u read both your US & metric conversion. When I did the metric conversion the bread was quite flat but when I used your US conversion it worked out right.
The confusion is that as you use US measurements that is
1 cup is 240mls. So 1/4 cup should be 60mls right ?
But in your receipe it says in metric 1/4cup is 24g almond flour. Shouldn’t that be 60g as that is 1/4 cup if 1 cup is 240mls?
Also in the picture of cup measurement for this receipe it showed 1/4 cup of the almond flour was 60mls.
So I used this measurement n it worked.
Sorry I’m not trying to complain but I love your receipes & would love to try them out but concerned they might not work out as the US measurement doesn’t match the metric measurement in terms of cups. I’ve seen your other receipes which I would love to make but this discrepancy in the measurements is stopping me from using.
I wanted to make the almond flour quiche receipe as well as the KETO burger buns but the US cup measurement are not coinciding with the metric conversion
Eg.US 1/2 cup is 60mls in your receipe , 1/4 cup is 30mls,whereas US cup , 1/2cup is 120mls , 1/4cup in 60mls
Do you see why I’m confused??
Pls could you clarify this. I would so much love to try out your receipes. Pls pls help. Thank you. Harsha
Of course, this is called density. Milliter and cups are volumes, grams and oz are mass. It means that 60 ml never equal 60 grams, it depends of the density of the product you add in the cups. For almond flour 1/4 cup is about 23-26grams, it will be different if you weight rice, flour rocks etc. Hope it make sense
Made this for Bulgogi burgers tonight and I made 11 balls instead of 6 or 4. Put it in the oven for 20 mins at 200 degrees Celsius. The middle was a little on the moist side, so it felt like it can be toasted again to crisp and for better texture. As I put green apple colouring, it turned out a nice bright green and I couldn’t tell if there was any browning, just to make it fit into the Christmas theme :D. It’s a good recipe. I don’t know how to tag you if I post this on FB 🧐
I am glad you love them! My facebook page is https://www.facebook.com/sweetashoney.co.nz/ otherwise tag me on instagram https://www.instagram.com/sweetashoney.co Merry Christmas to you.
Hello! I saw that you recommend using sunflower seed flour instead of almond flour. I just made some cookies with finely ground sunflower seeds and they turned a really weird green color after a couple of hours in the fridge. Do you think it will happen the same with the buns?
Yes, technically it works if you have a nut allergy but sunflower seeds always turned greenish when baked same as pumpkin seed flour. The only other option is sesame flour but it has a strong sesame taste. You will always have a different look and texture as soon as you swap almond flour by any of the other keto alternatives. I hope it helps.
Can’t wait to make these hamburger buns. I’m going to roll them into sausage buns. I wonder if the baking time will be different – I’ll watch them. I’ve made your pizza crust twice and it’s simply awesome. So fast and easy to make too. Really appreciate your recipes; thanks so much.
I wouldn’t use this recipe for sausage bun, it won’t bake through since the sausage will release moisture. I will try to share a sausage roll recipe soon for you! Enjoy the recipe on the blog, XOXO Carine