Keto Burger Buns
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.
All you need to make these Keto Burger Buns are:
- Coconut flour – make sure your flour is sifter, 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.
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.
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Keto Burger Buns
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.
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