Say goodbye to lettuce-wrapped hamburgers and hello to Keto Burger Buns. We’ve modified our popular keto bread recipe to make these sturdy, low-carb burger buns. They’re soft on the inside yet crusty on the outside, perfect for holding a burger together.
This recipe is part of our keto bread recipes list, where you’ll find my famous keto pull-apart bread. fluffy keto zucchini bread and my super easy 90-second quick bread that makes the perfect low-carb English muffin
Why These Keto Buns Are Better Than The Rest
What makes our keto buns so good? We use yeast! Yeast not only provides rise but also that delicious aroma that attracts us to bread in the first place.
This recipe’s second most crucial part is the muffin top pan in which the buns are baked. Without the guiding edges of the pan, your buns will end up wide and flat.
The final essential ingredient is inulin. Without it to feed the yeast, your buns will be flat.
This recipe makes four keto burger buns. One serving is one hamburger bun.
Ingredients for Keto Burger Buns
- 1 teaspoon of dried yeast
- 1 teaspoon of inulin
- 2 tablespoons of warm water
- 4 ounces (1 cup) of almond flour
- 2 teaspoons psyllium husk powder
- ½ teaspoon of baking powder
- ½ teaspoon of xanthan gum
- 1 ounce of salted butter, melted
- 3 large eggs, room temperature
- 1 teaspoon of sesame seeds
The ingredients for our low-carb hamburger buns are the same as those in our Keto Bread recipe but in different quantities to allow for the buns’ thickness.
How to Make Keto Burger Buns
- Add the yeast, inulin, and warm water to a small bowl. Mix well and set aside to proof for 5 minutes.
- In a mixing bowl, add the almond flour, psyllium powder, baking powder, and xanthan gum and mix well.
- Add the yeast mixture, along with the butter and eggs. Mix well.
- Grease a muffin top pan with olive oil spray.
- Evenly spoon the mixture between 4 holes, smooth it out, and sprinkle with the sesame seeds.
- Leave to proof in a warm place for 15 minutes.
- Preheat your oven to 170C/340F.
- Bake the rolls for 15-20 minutes until golden brown and spring back when touched.
- Leave to cool on a wire rack before enjoying.
These keto burger buns are easy to make. I like to toast them before loading my hamburger onto them, especially if I’ve kept them in the fridge or freezer. Toasting gives them a nice crunch and texture.
How to Store Burger Buns
Burger buns can be stored on the counter for up to 3 days or frozen for up to 3 months.
Burger buns are best served freshly baked but are delicious toasted straight from the freezer.
Frequently Asked Questions
Yes, this recipe is both gluten-free and paleo-friendly. It uses almond flour instead of wheat flour and avoids grains and legumes.
While almond flour is the most common choice, you can experiment with coconut flour or a combination. Remember that coconut flour absorbs more liquid, so you may need to adjust the recipe accordingly.
Keto Hamburger Buns
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Ingredients
- 1 teaspoon Yeast dried
- 1 teaspoon Inulin
- 2 tablespoons Warm Water
- 4 ounces Almond Flour
- 2 teaspoons Psyllium Husk Powder
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Xanthan Gum
- 1 ounce Salted Butter melted
- 3 large Eggs room temperature
- 1 teaspoon Sesame Seeds
Instructions
- In a small bowl add the yeast, inulin and warm water. Mix well and set aside to proof for 5 minutes.1 teaspoon Yeast, 1 teaspoon Inulin, 2 tablespoons Warm Water
- In a mixing bowl, add the almond flour, psyllium powder, baking powder, and xanthan gum and mix well. Then Add the yeast mixture, along with the butter and eggs and again mix well.4 ounces Almond Flour, 2 teaspoons Psyllium Husk Powder, 1/2 teaspoon Baking Powder, 1/2 teaspoon Xanthan Gum, 1 ounce Salted Butter, 3 large Eggs
- Grease a muffin top pan with olive oil spray and evenly spoon the mixture between 4 holes, smooth out and sprinkle with the sesame seeds.1 teaspoon Sesame Seeds
- Leave to proof in a warm place for 15 minutes.
- Preheat your oven to 170C/340F and bake the rolls for 15-20 minutes until they are golden brown and spring back when touched.
- Leave to cool on a wire rack before enjoying.
Notes
Nutrition
How Many Carbs In Keto Burger Buns?
These Keto Burger Buns have eight total carbs but just 2g net carbs, which makes them perfect for low-carb hamburgers.
In comparison, regular burger buns have anywhere from 25g net carbs upwards of over 50g.
Bake them in batches to have them on hand when the burger cravings hit.
If you like these Low-Carb Hamburger Buns, try our other Keto Bread & Cake recipes:
- Keto Bread Recipe – New and Improved
- Ginger Bread Loaf
- Keto Cheese and Bacon rolls
- Low Carb Chocolate Peanut Butter Cupcakes
- Low Carb Lemon and Poppy Seed Cupcakes
- Low Carb & Dairy Free Vanilla Coconut Friands
- Low Carb Chocolate Cream Cupcakes
- Low Carb Chocolate Chip Muffins
Adjust the servings above to make a larger batch of this Keto Hamburger Buns recipe.
This is hands down the best keto bread I made yet. Yes the yeast aroma makes all of the difference. Thank you!
Hi Shayne, thank you for the kind words and review. It’s our favorite Keto Bread recipe too.
I successfully used baking soda to raise the almond flour dough, so in my experience, inulin is not necessary. I still used the yeast for its flavor profile.
Yummy recipe.
Nice, we’ll give the baking soda a try in our buns sometime. Thanks for the tip Jilliane.
Is Inulin important to this recipe? Can I omit it, or is there a substitute? I don’t have any.
Hi Pris, yes it’s important to make the yeast rise. Inulin is used in place of sugar to keep the recipe low-carb.
I did not have all the ingredients listed. Looked on line for subs for psyllium and xanthan gum. Used flax seed meal and guar gum. Taste great. Do not hold up like a real bun but I have no problem eating with fork. Now I am happily eating a cheeseburger with tomato and mayo. So good may have to have another for dinner tonight
Awesome Lynn, we might give your version a try next time, glad it worked out for you.
Hi! Can I sub the butter with coconut oil?
Hi Maria,
You sure can.
Hi, made these for the first time yesterday and gotta say it’s a game changer for me…… thanks!
Sorry if this sounds like a dumb question but am I meant to cut each bun in half or use 2 per burger? Reason I ask is mine turned out quite big and I used big burgers too so was a bit of a mouthful!!
Hi Jay,
We use 1 bun cut in half per burger, two buns sure would be a big mouthful!
What can I use instead of a muffin top pan?
Hi Kathy,
Sorry I can’t be of much help, I haven’t tried making the buns in anything but a muffin top pan. You could try making a little collar out of foil or parchment paper and see how they go, or just shape them on a cookie sheet. If you do try one of these methods, I’d love to hear how they turn out!
Hi can i use Erythritol inested of using inulin to make yeast feed from Erythritol? As inulin not available in my area
Unfortunately, there are no low-carb substitutes for inulin. Some other commenters have used a little honey or sugar with good results, but it’s not something that I have tried or could recommend. I hope that helps.
These are AMAZING. I’ve been using it for months now. I make a triple batch and freeze them. I also make smaller buns per batch so I can have them more often. Personally because my family has high cholesterol, I sub eggwhites in place of whole eggs. So darn good. Almost like brioche. Thanks
I’m so glad you like them Yasmin! Thank you for your kind words!
I got the muffin top pan just for this recipe. Tried it yesterday, and it’s a game changer for me! Sandwiches!!
Is there any alternative to inulin?
Hi Dot,
Unfortunately, there are no low carb substitutes for inulin
Can you double all ingredients to make a larger batch or will it ruin?
Hi Stacy,
I have found it best to do 2 separate batches rather than doubling up. It doesn’t ruin, but the buns just don’t seem as fluffy!
Can I use instant yeast, that is what I have?
You sure can Jeannie!
great recipe – thanks so much
I’m not much into having to replace bread or pasta and such, but having a roll for my hamburger is a treat. And these taste great. I’m pretty happy with the texture, and enjoy the slight eggy taste (my carb eating husband’s only comment about them-too eggy). The yeast seems more for flavor than rise. I might add a bit of salt or nutritional yeast next time, just to pop the flavor a bit.
This is best recipe.
Does the recipe require Inulin?
Hi Tim,
Yes, the inulin is absolutely essential so that the yeast has something to “feed” on. Without it, the buns won’t rise much at all.