Keto Low-Carb Hamburger Buns With Almond Flour

4.85 from 20 votes

These easy keto low-carb hamburger buns can be prepared in less than 10 minutes, are sturdy, have a killer crumb, hold together well, and aren't eggy or crumbly!

Course dairy free, Dinner, gluten free, Grain Free, keto, Low Carb

Cuisine American

Diet Diabetic, Gluten Free

Diet Dairy-Free, Gluten-Free, grain free, Keto, Low-Carb

Prep Time 5

Cook Time 15

Total Time 20

Servings Buns

Calories 224kcal

Author Cassidy Stauffer

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
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.
Coat your hands with oil if needed, then 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.

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