Keto Hamburger Buns
No more bunless burgers! Now you can enjoy a juicy hamburger with this fluffy gluten-free keto hamburger bun recipe.
5
Servings
310
Calories
23.8g
Fat
20.3g
Protein
3.4g
Net Carb
8.7g
Total Carbs
I know you have missing bread and a regular burger with a bun. I have been too.
There are only so many bunless burgers I can take. Luckily, I created this keto hamburger bun recipe for you and me. These buns are gluten free. They are not made out of a bunch of mozzarella cheese like a fathead dough hamburger bun. These keto buns rise and tastes delicious with a juicy burger smashed in the middle.
Plus, these low carb hamburger buns are easy to make. They only take a few minutes to mix the ingredients and about 12 minutes to bake.
Once you start to heat your grill, you can prep the hamburger bun batter. Once the burgers go on, you can put these keto burger buns in the oven. Both should be done around the same time and you can be enjoying a REAL hamburger for dinner.
Heads-up! If you are here looking for keto buns, I am sure you would be interested in my keto bread recipe or my keto rolls!
Keto Hamburger Buns Recipe Video
With 100s of videos and millions of views, Ketofocus is one of the most popular Keto channels on YouTube.
Keto Hamburger Buns Ingredients
1 cup almond flour - 1/2 cup unflavored whey protein powder
- 2 tablespoons whole psyllium husk flakes
- 2 tablespoons golden flax seed meal
- 2 teaspoons baking powder
- 1 1/4 teaspoons xanthan gum
- 1/2 teaspoon salt
- 2 eggs
- 1/4 cup butter, melted
- 2 tablespoons sour cream
- sesame seeds (optional)
Keto Hamburger Buns Directions
-
Preheat oven
Preheat oven to 400 degrees. Place a sheet of parchment paper on a baking tray and set aside.
-
Sift dry ingredients
Whisk or sift together dry ingredients in a medium bowl. Sifting the dry ingredients is preferred to get a finer texture.
Ingredients
- Almond flour
- Whey protein powder
- Psyllium husk flakes
- Golden flax seed meal
- Baking powder
- Xanthan gum
- Salt
-
Finish dough
Add eggs, melted butter and sour cream to dry ingredients. Mix together until combined.
Ingredients
- Eggs
- Butter
- Sour cream
-
Mold into buns
Wet your hands with some water or oil in order to handle the dough as it is sticky. Divide the bread dough into four balls and mold each ball into a round disc shape and place on a parchment lined baking tray. Continue with remaining dough. Place each dough ball about 1-2 inches apart.
-
Sprinkle sesame
Sprinkle sesame seeds on top of each bun if you want to make a sesame seed bun. Some add bagel seasoning here for a 'kitchen sink' keto burger bun topping!
Ingredients
- Sesame seeds
-
Bake
Bake at 400 degrees Fahrenheit for 12-13 minutes or until slightly hardened on the outside and spongy to the touch. Let cool for 3-5 minutes before slicing.
I made these buns today. Not sure what I did wrong but they did not rise very much and they are very dry. Any idea on what I could have done wrong?
I’ve made the keto bread rolls and those turned out well.
I’m not sure what happened. You can try throwing in a couple of ice cubes into your oven. The steam will help them rise and help add moisture. Maybe the dough was too wet. You can try add a touch more almond flour.
I just left a comment on the keto hamburger buns. I went back and watched the video and the video calls for a half cup of melted butter, but the recipe on the website says a quarter cup of butter. Also in the video you say to add one and a quarter teaspoons of xanthan gum and that is what it looks like but in the corner of the video and reads a quarter teaspoon. Would the butter have made the rolls so dry and also not rise?
For sure, the xanthan gum is 1 1/4 teaspoon. As for the butter, I’m sorry about the discrepancy. I have made these before using the recipe and written, so 1/4 cup of butter.
Annie, I made these tonight and they came out perfectly, better than I hoped. I hadn’t had too many good experiences with any type of Keto breads or rolls and wasn’t sure what to expect but I was so excited at the end result. The texture and taste was so close to any wheat bun but even better as the crumb and mouthfeel were great. They had a nice rise and silky soft on the inside. We had them with sloppy joe’s and they held up as I hoped they would. Thank you, these will surely be my go-to buns!
The recipe says 5 servings, but it only makes 4 buns. How much is a serving? Does this change the nutrition facts?
Yes, it would change them. The macros would be 387 calories. 29.7 g fat. 10.9 g total carbs. 4.3 g net carbs, 25.4 g protein.
You can make either 4 large buns or 5 small slider buns. For 4 buns, the macros are 387 calories, 29.7 g fat, 10.9 total carbs, 4.3 g net carbs, 25.4 g protein
Hi! How well do these keep? Can they be frozen? I’m cooking for one.
Thanks,
Judy
I haven’t tried freezing them yet, but I think it would work.
These are great! So quick and easy to throw together and they hold up well to a big, juicy burger! Finally a good keto burger bun … AMAZING!!! Thank you for this recipe.
Keep the buns in fridge or on counter till using? Can these be made ahead and frozen?
Yes, you should be able to freeze them after baking. I store my buns in the fridge, but they can stay on the counter for 1 day
I sprinkled Everything Bagel seasoning on them. They just came out of the oven. Very good, rose nicely, eating one with butter. Recipe is a definite keeper. thanks for the recipe.
What can I substitute for golden fkax seed. I don’t have that.
I haven’t tried any substitutions for golden flax seed yet.
Hi! Thanks for these! They’re pretty good! Much like the old “Farmer’s Bread” that I’ve missed.
I had to make a few changes so I thought I’d share.
I only have physillium husk power and based on a hunch, I only used one tablespoon.
The batter seemed a bit dry to me to I added a splash of heavy cream and maybe half a teaspoon of apple cider vinegar. (I also know psyllium husk needs lots of liquid) And there was a little “leftover” butter in my measuring cup so I tossed that in too.
Too many times I’ve ended up with gritty breads because there wasn’t enough liquid.
I was also concerned about it baking nice and crisp on the outside but staying gummy in the middle so I cooked them on a lower rack on 325 for 10 minutes and then up to 400 for another 5 minutes. There is a tiny bit of goo in the middle when still warm (but with more butter lol no one noticed!) but I’m pretty sure when they cool down, there will be even less.
I think I have a new fave bread recipe! Thanks again!
Oh! I also added two pinches (I’m a real scientist over here!) of yeast. Just for flavor.
I tried them yesterday, the dough was very wet, so I added a bit of the dry ingredients. ?The first minutes in the oven the dough did flatten and run to the sides, but then it actually rose a bit. Due to your pictures, I didnt expect much of a rise, so when they got nice color I took them out. The taste was very good, I had added a bit of italian spice to the mix which matched perfectly with the burgers. The only issue was that the bottom bit crumbled while eating, well – not the worst, but I guess it was just slightly dry. We will use this recipe again!! Thank you very much!
I cannot tolerate whey protein. Can I substitute with any other unflavored protein powder?
I haven’t tried other types of protein powder in the recipe. I think it would still work but not completely sure. If you try one, let me know how it turned out.
I made these today – 8 small for sliders rather than four large. They looked beautiful, but I toasted mine before eating my sloppy joe (to reheat it) and it was crumbly – the bottom broke into pieces when I picked it up. I’ll try them again with the ice cubes in the oven, and also try microwaving the ones left instead of toasting. Thanks!
Do you have to use psyllium husk flakes or can you use psyllium husk powder ? I only have powder.
I haven’t tried it with the powder. It might work but you should probably try less. Maybe 1 tablespoon?
I have whole psyllium husk. Is that different than psyllium husk flakes?
I believe these are the same thing…as long as yours looks like flakes.