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. 

Ingredients

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.

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.

More Keto Sandwich Bread Recipes

If you like to make buns and slices for your keto sandwiches, you’ll love these:

Keto Bread Recipe

Coconut Flour Bread

Cloud Bread

Almond Flour Bread

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Keto Burger Buns

5.5gNet Carbs

These Keto Burger Buns are easy homemade gluten-free burger 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. 

Author: Carine Claudepierre

Prep: 20 minutes mins

Cook: 30 minutes mins

Total: 50 minutes mins

Yield: 6 buns

Serving Size: 1 bun

4.97 from 608 votes

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Ingredients

US Customary – Metric

• ▢ 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

This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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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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Serving Size: 1 bun

Yield: 6 buns

Serving: 1bunCalories: 216.4kcal (11%)Carbohydrates: 21.8g (7%)Fiber: 16.3g (68%)Net Carbs: 5.5gProtein: 4.8g (10%)Fat: 12.1g (19%)Saturated Fat: 3.8g (24%)Polyunsaturated Fat: 0.5gMonounsaturated Fat: 3.4gSodium: 507.5mg (22%)Potassium: 1.3mgSugar: 1.7g (2%)Calcium: 51.5mg (5%)Iron: 1.1mg (6%)Magnesium: 0.8mgZinc: 0.1mg (1%)