Hey y'all! If you've been missing soft, delicious hamburger buns on your keto journey, you're in for a real treat. These keto hamburger buns are fluffy, flavorful, and perfect for any backyard BBQ, family dinner, or weeknight burger craving. With a golden crust and pillowy texture, they’ll make your low-carb burgers unforgettable. Let’s get cooking!
Why You'll Love This Keto Hamburger Buns Recipe
- These buns are perfectly soft and airy, just like classic bakery-style hamburger buns.
- They're completely gluten-free, making them ideal for anyone with dietary restrictions.
- Low in carbs, so you can enjoy your favorite burgers without the guilt.
- Quick and easy to prepare, with just 10 minutes of prep time and minimal ingredients.
- Versatile—great for burgers, sandwiches, or even as a breakfast roll!
Ingredients for Keto Hamburger Buns
- 1 ½ cups almond flour
- ¼ cup coconut flour
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- 1 teaspoon xanthan gum (optional, for extra chewiness)
- ½ cup unsalted butter, melted
- 4 large eggs, room temperature
- 2 teaspoons apple cider vinegar
- ¼ cup unsweetened almond milk
- 2 tablespoons sesame seeds (optional, for topping)
Directions: How to Make Keto Hamburger Buns
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together almond flour, coconut flour, baking powder, sea salt, and xanthan gum.
Step 3: Combine Wet Ingredients
In a separate bowl, beat the eggs, then mix in the melted butter, apple cider vinegar, and unsweetened almond milk until well combined.
Step 4: Make the Dough
Pour the wet ingredients into the bowl of dry ingredients. Stir until a thick, slightly sticky dough forms. Let the dough sit for 1-2 minutes to thicken.
Step 5: Shape the Keto Hamburger Buns
Divide the dough into 6 equal portions. With lightly oiled hands, shape each portion into a ball, flatten them slightly, and place on the prepared baking sheet. Sprinkle with sesame seeds, if desired.
Step 6: Bake
Bake the keto hamburger buns for 25-30 minutes, until golden brown and firm to the touch. Cool on a wire rack before slicing and serving.
Notes for Perfect Keto Hamburger Buns
- If you don’t have xanthan gum, you can skip it—your buns will still be delicious, just a bit less chewy.
- Use a kitchen scale for the most accurate measurements of almond and coconut flour. Learn more about measuring flour accurately at King Arthur Baking.
- For a dairy-free version, swap butter for coconut oil and make sure your almond milk is unsweetened.
Variations for Keto Hamburger Buns
- Cheesy Keto Hamburger Buns: Add ½ cup shredded cheddar cheese to the dough for a savory twist.
- Herb-Infused Buns: Mix in 1 tablespoon of dried Italian herbs or rosemary for an aromatic flavor.
- Psyllium Husk Buns: Substitute 2 tablespoons of coconut flour with psyllium husk powder for extra fiber and a bread-like texture.
Required Equipment for Keto Hamburger Buns
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring cups and spoons or kitchen scale
- Baking sheet
- Parchment paper or silicone baking mat
- Wire rack
Storage Instructions for Keto Hamburger Buns
Store leftover keto hamburger buns in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, freeze buns with parchment between each and keep in a freezer-safe bag for up to 2 months. Thaw and reheat gently before serving.
Serving Recommendations for Keto Hamburger Buns
- Pair these keto buns with juicy grilled burgers, turkey patties, or veggie burgers.
- Slice and toast as breakfast rolls with butter, avocado, or sugar-free jam.
- Use as sandwich rolls for pulled pork, chicken salad, or deli meats.
Pro Tips for the Best Keto Hamburger Buns
- Let buns cool completely before slicing to prevent crumbling and ensure a soft texture. For more slicing tips, visit Serious Eats.
- Lightly oil your hands when shaping the dough to avoid sticking.
- For extra fluffy buns, separate eggs and whip the egg whites before folding them gently into the dough (see the technique at Bon Appétit).
FAQ: Keto Hamburger Buns
Can I make these keto buns nut-free?
Yes! Substitute sunflower seed flour for almond flour to make nut-free keto hamburger buns.
Why did my buns come out dense?
Dense buns can happen if you use cold eggs or overmix the dough—make sure ingredients are at room temp and mix just until combined.
Can I toast these keto hamburger buns?
Absolutely! Split the buns and toast in a dry skillet or toaster for 1-2 minutes for extra crunch and flavor.
Prep time: 10 minutes
Total time: 40 minutes
Ingredients
- 2 cups almond flour
- ¼ cup psyllium husk powder
- 1 tablespoon baking powder
- ½ teaspoon salt
- 3 large eggs
- 1 cup warm water
- 2 tablespoons olive oil
- 1 teaspoon apple cider vinegar
- Sesame seeds for topping (optional)
Instructions
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1Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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2In a large bowl, whisk together almond flour, psyllium husk powder, baking powder, and salt.
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3In a separate bowl, beat the eggs, then add warm water, olive oil, and apple cider vinegar. Mix well.
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4Combine the wet and dry ingredients. Stir until a thick dough forms. Let the dough rest for 2-3 minutes to thicken.
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5Divide the dough into 6 equal portions and shape into buns. Place them on the prepared baking sheet. Sprinkle with sesame seeds if desired.
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6Bake for 25 minutes or until the buns are golden brown and firm to the touch. Allow to cool before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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