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You can still enjoy a classic hamburger with these keto burger buns. At only 4g net carbs a bun you can enjoy another!
These keto burger buns are made from three low carb flours. Almond flour, coconut flour and ground flaxseed to make buns that are light and soft in texture, without being too “eggy”. Sprinkled with sesame seeds for an authentic burger bun flourish too.
The trick to making these keto burger buns light is separating the eggs and whisking the egg whites. The egg yolk is then folded into the egg whites. I also used psyllium husk powder and xanthan gum to help bind the bun and give it a more “bread” texture. The tops split a bit but that made them look more realistic.
I have a few low carb bun recipes that use psyllium husk powder for the binder in place of yeast, but thought I’d try adding a dash of xanthan gum this time. Did it make a difference? To be honest I think it did a little but would have to try the recipe again without it to be sure. The texture of these keto buns is lighter than my other ones so it might the missing factor.
We both enjoyed these buns with my halloumi burger. The next time I’ll spoil the Chief Taster and make him a chicken burger! I kept the remaining buns in the fridge and we had them for breakfast with eggs and cheese. As well as being delicious they are filling too which is always a great way to start the day. Although the Chief Taster would not say no to starting the day with a chicken burger. Maybe on his birthday!
Other Keto Bread Rolls
Keto Burger Buns
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup flaxseed, ground golden
- 1 tablespoon psyllium husk ground
- 1 teaspoon xanthan gum
- 2 teaspoons baking powder
- 1 teaspoon garlic powder optional
- 1 teaspoon onion powder optional
- 1/4 teaspoon salt
- 4 eggs separated
- 1/4 cup olive oil
- 2 teaspoon apple cider vinegar
- 1/2 cup hot water
Garnish
- 2 teaspoons sesame seeds
Instructions
- Mix all the dry ingredients in a bowl.
- Add the oil and mix well.
- In another bowl, whisk the egg whites until soft peaks.
- Add the egg yolks and apple cider vinegar and continue whisking.
- Fold the egg mixture into the dry ingredients and gently mix.
- Add the water a bit at a time to make a dough. It should not be too sticky or too stiff.
- Using wet hands to make 6 bun shapes. Place these buns on a parchment lined baking tray.
- Sprinkle the sesame seeds over the buns. (or use another seed or topping),
- Bake at 180C/350F degrees for 40-50 minutes until golden and the bottom is firm.
Notes
Nutrition
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I'm also having the same "life" (lack thereof) issue that other people are having. Maybe remove .5 cups water from the ingredients list as just "water" instead, and suggest that people add water as needed, 1T at a time until the batter has reached X consistency?
I like these & have tried every variation & permutation of this recipe and buns have never , ever looked like pix! They are always spreading out too flat to function as bun. I am definitely not putting in too much water. Tried different order of mixing too. Recently tried ramekins & egg poaching metal circles which help w shape but not rise. Any suggestions? I seriously need a go-to for travel & these keep well (even w minimal fridge access) & don’t dry out
Perhaps an addition of baking soda to the baking powder will help make the rolls rise?
Have tried these several times, exactly as you say & w fresh baking powder, but have never got the rise is your picture. It seems that adding the water after the eggs is destroying all the little bubbles of the whisked egg ingredients that were so carefully folded in. I find these nevertheless perfect for backpacking sandwiches & really want them to be better!
Maybe try the water first, then add the eggs in? I'll have a go at that too.
Hi Angela,
I just made these and they are very good! However, before baking, mine had the consistency of batter rather than dough, so I only added a TB or so of the water. They baked in 15 minutes. The texture was nice, but they didn’t rise like yours. I'm not sure what I did wrong. I followed the recipe exactly using my stand mixer to whisk the eggs whites into soft peaks, then added the yolks and cider vinegar, continuing to whisk until soft peaks formed again. Maybe I whisked too long? Maybe I should have added the egg yolks one at a time? My baking powder was just opened, so it was fresh. I did not have xanthan gum, so used 1 tsp of Not Guar Not Xanthan which is a mixture of potato starch and psyllium. They came out a little flat for my 4th of July burger, but do taste good! I did not add the optional onion or garlic powder, so I can have one for breakfast. Thanks for all your great recipes!
Hi! Hope you had a great 4th July. It's possible that the mixture was overworked. The xanthan gum should not have changed the rise of the bun. Perhaps 2nd time will be different! As long as they tasted okay though (I'll put these on a the list to make a video of though too as a way of double checking!).
I have made this twice. Both times are good, light but not fluffy though. Have tried other recipes esp. with egg white.. never succeed... Delivered to Me. Bin.
What do I miss for unable to get those bubbly spongy result as in your bread? And the color of my bread is dull dark light black and slightly brown in color.. not vibrant and bread-look as yours.
I will make again ?
I wonder if it is the pysllium husk powder that you are using that changes the colour? I've used brands that have yielded purple bread too.
When to you insert the hot water? Thx
After folding in the egg white mixture.
The buns look fantastic, I always love your recipes! Before I make them, can you tell me when do you put in the 1/2 cup of hot water as it’s not in the method? Perhaps at the same time as the oil? Thank you again for all your inspirational recipes ?
I've updated the recipe as it should be added after the egg mixture. I made a batch today for breakfast and hope you enjoy them as much as we do!
Sorry, when does the water go in? It's not mentioned. Thanks.
After the egg mixture. I've updated the recipe notes.
I would like to make these but is there anything I could use instead of the almond flour. Would ordinary gf flour be ok? I know this wouldn’t make them Keto but I don’t mind that occasionally.
That would work fine! Let me know how you got on with them!
Can you recommend a replacement for the flaxseed? Allergic to it!
Another tablespoon of psyllium husk powder should work.