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Low-carb Burger Buns

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4.87 from 327 votes
By Carine - - 119 Comments

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

KETO BURGER BUNS NO EGGS #ketoburger #ketobread #ketobuns #burgerbuns #glutenfree #grainfree #lowcarb #lowcarbbread #psylliumhusk #almondflour #burgerbuns

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. 

Low carb burger buns KETO + VEGAN

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.

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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.

KETO BURGER BUNS NO EGGS #ketoburger #ketobread #ketobuns #burgerbuns #glutenfree #grainfree #lowcarb #lowcarbbread #psylliumhusk #almondflour #burgerbuns

Carine from Sweetashoney

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By Carine from Sweetashoney


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.

KETO BURGER BUNS NO EGGS #ketoburger #ketobread #ketobuns #burgerbuns #glutenfree #grainfree #lowcarb #lowcarbbread #psylliumhusk #almondflour #burgerbuns

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.

xoxo Carine

Recipe Card

Low-carb Burger Buns

Low carb burger buns KETO + VEGAN
6.4gNet Carbs
4.87 from 327 votes
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Net Carbs 6.4g
Fat 10.3g
Protein 6g
Calories 182kcal
Author: Carine Claudepierre
6 medium size burger buns
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. 

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Net Carbs
4.87 from 327 votes
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  • 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.
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Nutrition Facts
Low-carb Burger Buns
Amount Per Serving (1 bun)
Calories 182 Calories from Fat 93
% Daily Value*
Fat 10.3g16%
Carbohydrates 16.7g6%
Fiber 10.3g43%
Protein 6g12%
Net Carbs 6.4g
* Percent Daily Values are based on a 2000 calorie diet.


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    119 thoughts on Low-carb Burger Buns
    1 2 3
  1. 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!!

  2. 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

  3. 5 stars
    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

  4. 5 stars
    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!

  5. 5 stars
    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..?

  6. 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

  7. 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?

  8. 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

  9. 4 stars
    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 🧐

  10. 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.

  11. 5 stars
    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

  12. Hi Carine

    I made this recipe and the bread was gummy. I used Psyllium husk powder, could this have affected the recipe? What is the difference between whole psyllium husk and Psyllium husk powder? How much Psyllium husk powder should I use?

    Mant thanks.

    • Yes, powder is very different it’s thinner and doesn’t absorb the liquid as well. It means that often psyllium husk powder makes bread gummy, undercooked. That’s why I always recommend whole husk, Now food is my favorite brand. Enjoy! XOXO Carine

  13. I’m afraid my dough fell apart. I did use Baking Powder instead of Baking Soda because I was out of it. I wonder if that caused the dough to not really stick together.

    • I am sorry to hear that. If it fall apart it means the dough is too dry and your liquid dry ratio is wrong. It has nothing to do with the raising agent, I can reassure you. Make sure you are using whole husk and weight ingredients for precision. . Enjoy, XOXO Carine

  14. Just took these out of the oven, and the dough would not stick together. They smell wonderful. However, I think it was me. I couldn’t find any baking soda, so I substituted baking powder. (And, wouldn’t you know, after I put the buns in the oven, I checked again, and way back in my kitchen cabinet was the backing soda. Once they cool and I taste them, I’ll let you know how they taste. Should there have been Xamthan Gum in the recipe?

    • No there is no need of Xantham Gum in this recipe. As mentioned in my previous reply, your ratio of liquid to dry sounds off on the dry side. It can be because you added to much coconut flour or husk. Weight ingredients for precision next time and I am sure it will come out better. . Enjoy, XOXO Carine

  15. Hello, I am excited to try your buns. Your ingredient list includes whole psyllium husks and some of your description lists ground husk powder. Can you please clarify which I should use for the 1/4 cup? Thanks much!

    • You can use both, but some people reported a blue/purple color in their bread when using husk powder. So I am now using whole husk for all my recipes and I recommend this option to also ensure the bread is not moist. Enjoy, XOXO Carine

  16. 5 stars
    I just baked these, and they are the first time i have had succes with no-grain buns or bread. The texture is so good! Im not very found of the flavor, id might be that is because im still new to having to eat this way, but the nutty and coconutty flavor is not a favorit with me yet. But that is nothing to do with your buns.. they are amazing and easy to make 🙂 Im sure im gonna use this recipe quite a lot in the future! Thank you!

    • Thank you for the lovely feedback! It take time to get used to the low carb flour flavors, especially coconut flour, maybe try my almond flour bread recipe next time it has no coconut flavor. Enjoy the grain free recipes on the blog, XOXO Carine

  17. Ok I just commented on your roll recipe asking about burger buns. I have a quick question, in the notes above the recipe it says Ground Psyllium Husk but the recipe card it says Whole Psyllium Husk and then I read in the comments whole psyllium so I am assuming that is what to use?

    • Both work but whole husk provide better texture. Ground husk can sometimes leave keto bread chewy, wet and purple/blue in color. Enjoy the recipe around here, XOXO Carine

  18. I was short on in ingredients, so I just did half the recipe to the exact amounts but my buns still flattened into pancakes in the oven. Any idea why?

    • Keto baking recipes, especially egg free like these buns, shouldn’t be halved because of their high amount of fibre, halving recipes doesn’t work well. I recommend you try the recipe following the ingredients list and it should come out just fine. Enjoy, XOXO Carine

  19. 5 stars
    Very good recipe!!! Made it many times already and all my family including my kids love these buns. I do have to point to some very important points. You have to use metric measurements and make buns more flat. I find that baking powder and lemon juice are tastier than baking soda and apple sider vinegar. This is absolutely my favorite recipe. Thank you so much Carine.

  20. 5 stars
    These were amazing and really easy, thank you! My dough was super moist so I added some oat flour and left then in the oven for longer thab suggested, and they turned out really well! Perfect for my gf husband 🙂

    • Thank you for the lovely feedback! The recipe doesn’t use oat flour but if you are not on keto diet this is a healthy option too. Enjoy the recipe, XOXO Carine

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