Low carb burger buns – Coconut flour burger buns
Who is missing soft burger buns with a brioche like texture ? If you are 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! Those 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 mimic real burger buns.
All you need to make those are:
- Coconut flour – make sure your flour is sifter and there is n lumps for better precision. I also recommend you wieght the flour in grams rather than cups for a no fail result
- Almond meal or almond flour both will work well
- Psyllium husk – don’t substitute this magic ingredient. It gives the 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 the oven for 1 or 2 minutes on grill. This will add a lovely crispy texture on the inside of the buns too. I like beef burger 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.
Those low carb burger buns has no eggs or dairy, it 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 up to 3 months. Simply defrost the day before, on a cooling rack.
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.
Watch the recipe video and make the low carb burger buns now !
Low carb burger Buns
- Preheat oven to 200 C (400F)
- Cover a baking tray with a piece of parchment paper. Spray oil on your paper if your paper brand tend to stick to baked goods. Set aside.
- Weight all your flours in separate bowls : coconut flour, almond meal and psyllium husk. I highly recommend weighting the ingredients in grams (or oz) rather than cups for perfect result.
- In a large mixing bowl, add all the dry ingredients you previously prepared, 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 getting dryer as you go. You should be able to form a ball of dough after 90 seconds. Be patient you need those 90 seconds.
- Gather the dough to form a ball, it will be very soft and moist and that 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 to 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 fufilling and recommend making 6 smaller buns)
- Roll each pieces into a ball.
- Place each balls on the prepared baking tray, leave at least 1 thumb between each buns. They won't expand while baking by it is better if they don't touch each others.
- Press each balls with your hand palm, to flatten the ball slightly and form a lovely burger bun shape.
- Brush a tiny amount of water on the top of each burger buns 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 top shelf for about 1 minute or until cheese is melted.
- Add lettuce, tomato slice, grilled onion and beef patties or any toppings you like. I recommend my sugar free homemade ketchup as a sauce.
- You can store them 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 back to the oven few minutes before serving if you want them to crisp a little more.
- You can also freeze those buns up to 3 months in zip bags. I recommend slicing the buns in half before freezing. Defrost on a cooling rack the day before, at room temperature. Toast or rewarm in the oven to had some crisp on the crust.
Nutrition panel is for one burger buns, the recipe serve 6 medium size burger buns. Net carbs are carbs take away fiber (6.4 g net carb per buns if 6 buns made with the dough) .