Say goodbye to lettuce-wrapped burgers because these keto hamburger buns are the real deal!
Not only can they be thrown together in less than 10 minutes, but they're sturdy, have a killer crumb, hold together well, and aren't eggy or crumbly!
Adapted from my popular Paleo Hamburger Bun Recipe, these keto hamburger buns are sturdy, have a killer crumb, and can hold your hamburger like a boss!
And the best part? They can be thrown together in less than 10 minutes, making burger night a cinch!
That's because there's no waiting for the yeast to rise and there are no beating egg whites. In fact, there's no mixer even involved!
They make grilling out super easy and delicious. Say goodbye to lettuce-wrapped burgers for good!
These keto buns are sturdy, hold together well, not eggy or crumbly, and are about the easiest thing you can make. We ? love them and I'm sure you will too!
Here are the details:
The sweetener
While adding sweetener is optional, it gives the buns a slight sweetness similar to traditional hamburger buns.
For the sweetener, any erythritol-based sweetener will work. If you're paleo, feel free to use coconut palm sugar.
*As a special gift to my readers, I've teamed up with BESTI to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.
Xanthan gum or psyllium powder
To prevent the buns from being crumbly and give them a good crumb, you'll need to add either xanthan gum or psyllium husk powder.
I personally prefer using xanthan gum because it gives them a lighter, more authentic texture - but either one will work!
If using psyllium husks, be sure to use the POWDERED form! Powdered and whole psyllium husks measure very differently so they are not interchangeable.
If you've never worked with psyllium before, you can usually find it in the colon cleansing section of your local health food store. This is mostly because it's very high in fiber.
🔪 Easy instructions
Start by whisking together all the dry ingredients. This includes blanched almond flour, ground flaxseeds, xanthan gum or psyllium powder, sea salt, baking powder, baking soda, garlic powder, and sweetener (if using).
In a separate bowl, whisk together some eggs, apple cider vinegar, and avocado oil.
Pour the dry ingredients into the wet and mix well. The dough will be wet and sticky.
Form the dough into 5 equal-sized buns and place on a lined baking sheet.
If the dough is too wet to form into buns, add up to 1/4 cup more blanched almond flour - or as needed.
Bake at 350 degrees for 17 to 22 minutes, or until the tops are nicely browned.
Remove buns to a cooling rack to cool completely, then slice with a serrated knife.
And while they're cooling, feel free to whip up my 5-minute homemade mayo!
It's not only super easy, but it's light and fluffy with a rich flavor - you'll never want to buy store-bought again!
💭 Top tips
- Leftover buns can be stored, loosely covered, at room temperature for up to 1 day. After that, they can be frozen in a freezer-safe baggie for up to 3 months.
- Xanthan gum or psyllium husk powder can be used, however, the psyllium husk powder will result in a slightly denser, whole-wheat type bun.
- If using psyllium, be sure to use psyllium POWDER, not whole psyllium husks! Powdered and whole psyllium husks measure very differently so they are not interchangeable.
- While adding sweetener is optional, it gives the buns a slight sweetness similar to traditional hamburger buns. For the sweetener, any erythritol-based sweetener will work. If you're paleo, feel free to use coconut palm sugar.
- As a special gift to my readers, I've teamed up with BESTI to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.
Looking for more keto bread recipes?
I think you'll love my Sandwich Bread and Dinner Rolls!
And this recipe for air-fryer hamburgers would go great with these!
If you’ve tried these Keto Hamburger Buns or any other recipe on the blog please let me know in the comments below!
Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, or E-Mail to see more delicious food and find out what I’ve been up to!
📖 Recipe
Keto Hamburger Buns {Gluten & Dairy-Free}
Ingredients
- 2 Cups Blanched Almond Flour finely ground (+ more as needed)
- 1/4 Cup Ground Flax Seeds I prefer golden for lighter colored buns
- 1/2 tsp. xanthan gum or 1 Tbsp psyllium husk powder (psyllium will make a slightly denser bun)
- 1/2 tsp. Sea Salt
- 1/2 tsp. Baking Soda
- 1/2 tsp. Baking Powder*
- 1/4 tsp. Garlic Powder
- 1 Tbsp Keto Granulated Sweetener optional (can use coconut palm sugar for Paleo)
- 4 Large Eggs
- 1 tsp. Apple Cider Vinegar
- 1 Tbsp Avocado Oil
Topping:
- 1 Tbsp. Avocado Oil or melted butter
- 1 - 2 tsp. Sesame Seeds
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper, Silpat, or aluminum foil. Set aside.
- In a large mixing bowl, whisk together the blanched almond flour, ground flaxseeds, xanthan gum or psyllium powder, sea salt, baking soda, baking powder, garlic powder, and sweetener (if using).
- In a separate bowl, whisk together the eggs, apple cider vinegar, and avocado oil.
- Pour the wet ingredients into the dry and mix well. The batter will be wet and sticky.
- Form into 5 equal-sized balls and place them on the prepared baking sheet (if the batter is too wet to hold shape, add an additional 1/4 cup of blanched almond flour, or as needed).
- Flatten to around 1 to 2-inches thick with the palm of your hand. Then, lightly brush the tops with avocado oil and sprinkle with sesame seeds.
- Bake 17-22 minutes, or until tops are golden brown.
- Remove to a cooling rack to cool completely. Then, slice with a serrated knife.
Notes
- Leftover buns can be stored, loosely covered, at room temperature for up to 1 day. After that, they can be frozen in a freezer-safe baggie for up to 3 months.
- Xanthan gum or psyllium husk powder can be used, however, the psyllium husk powder will result in a slightly denser, whole-wheat type bun.
- If using psyllium, be sure to use psyllium POWDER, not whole psyllium husks! Powdered psyllium and whole psyllium husks measure very differently so they are not interchangeable.
- While adding sweetener is optional, it gives the buns a slight sweetness similar to traditional hamburger buns. For the sweetener, any erythritol-based sweetener will work. If you're paleo, feel free to use coconut palm sugar.
- As a special gift to my readers, I've teamed up with BESTI to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.
- For grain-free baking powder, combine 1 part baking soda with 2 parts cream of tartar and 2 parts starch (such as tapioca, arrowroot, or potato).
Nutritional information is approximate and may vary.
Looking for more information on the keto diet? Check out these resources:
Great recipe! I used them to make 4 buns instead of 5 since we wanted something a little bigger and it was perfect. The xantham gum really keeps them from fall apart and they have great texture. Thank you for the easy, delicious recipe. Putting this on my list of staple recipes.
Thank you so much, Rebecca! I'm excited you liked them 😄
-Cassidy
This is one for the books!!! I’m home from college but a big cook since I don’t get to cook much in school! My parents and I are experimenting with keto, and this burger recipe my dad said was better than any other he has had! Of course we topped it with beyond meat patties!
Thank you SO much Sara!!!! ...I've never tried beyond meat patties - I'll have to give them a try 😀
-Cassidy
These hamburger buns are amazing! I have made them twice now. I used 1/8 tsp garlic powder and 1/8 powdered ginger. I won’t be buying those terrible gluten free ones in the store anymore. I have been baking grain free now and am loving how much better I feel. Thank you so much for posting the recipe!
Thank you, I'm SO excited you like them!!! ...and I agree, those gluten-free buns at the store aren't good at all! I'd much rather make my own 🙂
-Cassidy
Tried this recipe for our Memorial Day burgers. Worked out perfectly, super easy recipe. My husband kept saying how good they were and couldn't believe he was able to eat the whole burger without the bun falling apart. Not eggy at all.
Mine were darker than yours, but I think that's because I used coconut sugar?
Thanks for a great recipe. Will be using this one often.
Oh YAY I'm so excited you and your husband liked them!!!! And yes, the coconut sugar is probably what made them darker 😀 Thank so much for taking the time to let me know!
-Cassidy