Say goodbye to lettuce-wrapped burgers because these keto low-carb 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, this keto low-carb hamburger buns recipe makes buns that 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. You'll say goodbye to lettuce-wrapped burgers for good!
These buns hold together well, aren't eggy or crumbly, and are about the easiest thing you can make. We love them and I'm sure you will too!
Watch the YouTube video!
See how easy this recipe is to make on my YouTube channel! Watch the full video here: Hamburger Buns YouTube Video
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 keto 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 used).
2. Whisk together the wet ingredients.
This includes eggs, apple cider vinegar, and avocado oil.
3. Stir the wet ingredients into the dry.
Mix well. The dough will be wet and sticky, this is normal.
4. Form into buns and bake.
Form the dough into 5 equal-sized buns and place them on a lined baking sheet.
If the dough is too wet to form into buns, add up to ¼ cup more blanched almond flour - or as needed.
Bake at 350 degrees for 17 to 22 minutes, or until the tops are nicely browned.
5. 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!
Storage instructions
Leftover burger buns can be stored, loosely covered, at room temperature for 1 day.
Or, you can freeze them! To freeze, wrap each bun tightly in plastic wrap. Then, place them in a freezer-safe baggie and freeze for up to 3 months. Thaw at room temperature before reheating.
💭 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?
Or this recipe for air-fryer hamburgers and this low-carb sloppy joe recipe would go great with these!
If you’ve tried this Keto Hamburger Buns Recipe or any other recipe on the blog please let me know in the comments below!
Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, YouTube, or E-Mail to find more delicious food!
📖 Recipe
Easy Keto Low-Carb Hamburger Buns
Ingredients
- 2 Cups Blanched Almond Flour - finely ground (+ more as needed)
- ¼ Cup Ground Flax Seeds - I prefer golden for lighter colored buns
- ½ tsp. xanthan gum - or 1 tablespoon psyllium husk powder (psyllium will make a slightly denser bun)
- ½ tsp. Sea Salt
- ½ tsp. Baking Soda
- ½ tsp. Baking Powder*
- ¼ tsp. Garlic Powder
- 1 tablespoon Keto Granulated Sweetener - optional (can use coconut palm sugar for Paleo)
- 4 Large Eggs
- 1 tsp. Apple Cider Vinegar
- 1 tablespoon 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 ¼ 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.
Add Your Own Notes
Video
Notes
- See how easy this recipe is to make on my YouTube channel! Watch the full video here: Hamburger Buns YouTube Video
- 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).
Nutrition
NET CARBS = Total Carbs - Fiber
Nutritional information is approximate and may vary. Sugar alcohols are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Mark says
Is there a recommended alternative for ground flax seed for this recipe? I'm trying to cut out phytoestrogen as much as possible. Thanks
Cassidy Stauffer says
Hi Mark!
I haven't tried it so I can't say for sure, but you could try using ground chia. Chia is just a bit more binding though, so you'll need to only use between half to two-thirds the amount. Again though, I haven't tried this so I'm not sure how exactly it will turn out with chia. Sorry I couldn't be of more help!
-Cassidy
Silas says
Do I have to use psyllium? Psyllium makes me constipated. Sorry for the second message after I hit submit I look at email and it was not correct.
Cassidy Stauffer says
No, you sure don't! You can use 1/2 tsp. xanthan gum instead of psyllium 👍 I hope you enjoy the buns!!!
XO,
Cassidy
Erika says
I have made 3 batches of these buns. So good. I am curious though...would this recipe work in a loaf pan? Seems like it would make good bread. Thoughts?
Cassidy Stauffer says
Thank you, I'm so happy you like it!!! ...I've actually wondered the same thing! I've been planning on doubling the recipe and baking it in a loaf pan just to test it, but haven't had a chance yet! If you test it out, please come back and let me how it turned out 😍
XO,
Cassidy
Christine says
This is by far the best paleo or keto bun recipe ever. Most other recipes are ok, but they taste like eggs. This recipe is also moist where other ones can be dry.
These taste so good too! I couldn’t believe how sturdy these buns are. Thank you so much for another healthy recipe that tastes super yummy!
Cassidy Stauffer says
Oh YAY, thank you!!! I'm so happy you like them 😍
XO,
Cassidy
Nancy says
I cannot tolerate apple cider vinegar. What can be used in substitution?
Cassidy Stauffer says
Hi Nancy,
The apple cider vinegar reacts with the baking soda to help the buns rise. You could substitute it with anything else that's acidic. While I haven't tried it, I'd imagine lemon juice would do the trick 🙂 I hope this helps and you like the hamburger buns!
XO,
Cassidy
Judy says
I have tried so many bun and sandwich roll recipes, not really liking any of them. These are amazing. The texture is not eggy or crumbly - just like you said! Thank you so much for sharing. I can't wait to try more of your recipes.
Cassidy Stauffer says
THANK YOU!!! this makes me so happy 😍 😍
-Cassidy
Debra says
I just found your site today, after searching for a ‘decent’ GF bun without a pound of cream cheese to make it passable! I cooked them up tonight for dinner HOPING they’d turn out. MAN, these are GREAT!! And, my husband who isn’t GF, thought they were great too! A win. We had burgers and it felt so ‘normal’. I took pictures but guess I can’t upload to your site. I used psyllium, but won’t next time.
The only things I changed were, splitting the ‘flours’..half almond/half sesame and I used Club House brand Herb & Garlic spice...YUM! Thanks again, you have a follower!
Cassidy Stauffer says
Oh my goodness, this makes my day Debra! I'm so happy you and your husband like them! ...and I'll have to try them with some Herb & Garlic spice, that sounds yummy 🙂
XO,
Cassidy
Debra says
Glad I put a smile on your face!
Jocelyn says
These are really great. I'm looking forward to having them as biscuits with gravy (and a sweet version in the summer with berries and cream).
Splitting the recipe into 5 ea resulted in buns just a hair to small for 1/4# burgers. Having the ground flax seed as a weight would be helpful, especially as these are generally stored whole by folks to preserve their nutritional value. I found 30g of ground flax seed equaled 1/4 cup. Thanks for helping me find a way to feel normal with my burgers!
Cassidy Stauffer says
Thank you so much!!! I'm excited you liked them 😍
-Cassidy
Rebecca says
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.
Cassidy Stauffer says
Thank you so much, Rebecca! I'm excited you liked them 😄
-Cassidy
Sara says
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!
Cassidy Stauffer says
Thank you SO much Sara!!!! ...I've never tried beyond meat patties - I'll have to give them a try 😀
-Cassidy
Janet says
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!
Cassidy Stauffer says
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
Sara says
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.
Cassidy Stauffer says
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