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
- 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
- 2 teaspoons sesame seeds
- 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.