A big thank you to Low Carb Yum for sharing this amazing keto burger buns recipe with me! I often use it when I’m grilling.
Ingredients & Substitutions
Here I explain the best ingredients for keto hamburger buns, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Whole Psyllium Husks – This is like a gluten substitute. It adds volume, structure, fiber, and moisture, resulting in soft and fluffy buns. You could probably use psyllium husk powder instead, but I haven’t tested it.Warm Water – This helps to “bloom” the psyllium husks to turn them into a gel. The ideal temperature is like a baby’s bath water, not too hot or cold.Coconut Flour – The key to these light and fluffy keto burger buns is Wholesome Yum Coconut Flour! This premium low carb flour creates a soft and spongy texture without any gluten, preservatives, or artificial ingredients. I always keep some on hand for coconut flour bread, coconut flour cookies, and more! It absorbs a lot of moisture, though so you can’t substitute it with anything else in these keto buns. Also, be aware that different brands have different levels of absorbency, so even swapping for a different coconut flour may yield a different result. If you want to use almond flour, try using my keto hot dog buns with fathead dough instead and shape that into hamburger roll shapes.Baking Soda – Gives these low carb hamburger buns their fluffy texture without the need for traditional yeast. Most of my recipes use baking powder for this purpose, but this one needs baking soda.Sea SaltEggs – You will need both whole eggs and egg whites for this keto recipe. Using fewer yolks prevents the keto buns from tasting eggy. Use room temperature eggs for easier blending and better texture. I haven’t tested egg substitutes to see if they would work, but probably not, since so many eggs are needed.Oil – These keto burger buns need both avocado oil and coconut oil. If you’re out of one of these, you can likely use olive oil instead of avocado oil and butter instead of coconut oil.Sesame Seeds – Although optional, they look great and add a subtle nutty flavor.
How To Make Keto Buns
This section shows how to make low carb hamburger buns, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card.
Storage Instructions
Store: Keep leftover buns in an airtight container in the pantry for 1-2 days, or in the refrigerator for up to 5 days. Avoid wrapping them in plastic, which can ruin the texture.Freeze: After cooling, arrange the keto burger buns on a parchment paper lined sheet pan and freeze for 1-2 hours, until solid. Transfer to a freezer bag and freeze for 2-3 months. Thaw overnight in the fridge.
What To Serve With Keto Buns
Once your keto hamburger buns are ready, you need to fill them! Here are a few ideas to get you started — and they are for more than just burgers:
Burgers – Of course, the obvious choice! I use these low carb hamburger buns for my juicy burgers (pictured above) or sloppy Joes, but if you want a lighter option, they work with turkey burgers, too. Chicken – Use these keto buns to make cold keto chicken salad sandwiches or try a hot crack chicken sandwich.Pork – For a quick and easy dinner idea, use these low carb buns for pulled pork sandwiches.Sandwiches – You could also replace bread with low carb buns and make a sandwich with your favorite fixings.
More Low Carb Bread Recipes
If you like these keto buns, you might also like some of these other keto bread recipes: Please enter your first name for your account. Your saved recipe will also be sent to your email.
