Whisk together the almond flour, arrowroot, salt, soda, baking powder, and garlic powder in a large bowl.
In another bowl, whisk together the eggs, apple cider vinegar, and honey.
Pour the wet ingredients into the dry, then stir in the oil (I do this so the coconut oil doesn't solidify). Stir until well incorporated.
Using greased hands, form the dough into 4 balls and place on a greased cookie sheet or pizza stone (add additional almond flour if the dough is too thin to form into balls). Slightly flatten with your palm and form into hamburger buns. Lightly brush the tops with oil and sprinkle with sesame seeds.
Bake for 12 - 15 minutes or until golden brown.
Allow to cool completely before cutting with a serrated knife.
Notes
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).
Store: Leftover burger buns can be stored, loosely covered, at room temperature for 1 day.
Freeze: 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.