Low-carb 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.
Low carb burger buns – Coconut flour burger buns
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!
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.
- 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.
How to serve the low-carb 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.
Are you new to Keto?
Receive my Keto Quick Start email series to learn all about the Keto diet and kick start your keto journey!
This will add a lovely crispy texture to the inside of the buns. I like beef burgers, so I usually use my sugar-free 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.
More Keto Sandwich Bread Recipes
If you like to make buns and slices for your keto sandwiches, you’ll love these:
I hope you enjoy this simple new bread recipe. Have a lovely burger, and don’t forget to tag me on Instagram if you make those. I love to see your creation.
Low-carb Burger Buns
My MacrosTo get yours, join Sweetashoney Members!
- 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.
- 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.
- You can also freeze the buns for up to 3 months in ziplock 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.
To save your own private notes on your favorite recipes, join Sweetashoney Members!
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.