For those times when burger night isn’t complete without a low-carb roll, you have to try these keto hamburger buns! They’re super soft, easy to make, and only 2 net carbs per bun.
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I love a good lettuce wrap, don’t get me wrong. But sometimes, a burger just needs a bun.
That doesn’t mean you have to settle for a regular bun with 25 grams of junk carbs. Instead, just give this easy keto hamburger bun recipe a try!
These buns are really simple to make and turn out so soft and fluffy. I love making low carb burger buns, but this recipe makes excellent dinner rolls too. You just make them smaller in size.
The smaller rolls can also be cut into slider buns, perfect for sharing with friends on game day.
My family does not eat low-carb, and even they love these buns. That’s how you know it’s a great recipe!
Ingredients
If you have ever baked anything low-carb before, then you probably already have everything you need in your pantry. This is a really easy keto hamburger buns recipe with simple ingredients that are commonly used on a ketogenic diet.
Flour
I used three different types of low-carb flours in these bread rolls:
- Almond flour (or blanched almond meal)
- Coconut flour
- Whole psyllium husks.
Make sure to follow the ingredient amounts exactly, especially when it comes to flour. Almond and coconut flours both react to moisture in the batter in different ways, so you must use my exact ratios in order for the rolls to have the ideal texture.
Psyllium husk powder will also work, but you'll need a smaller volume amount because the husks have been finely ground.
Baking Soda
I used both baking soda and sea salt. This gave the rolls the light and airy texture that resembles typical hamburger buns.
Mix it with hot water. If the water is hot, it will create the chemical reaction that you need.
Egg Whites
You only need egg whites, not the yolks. This balances out the moisture content of the rolls perfectly.
Apple Cider Vinegar
Apple cider vinegar has the best taste, but you can use white vinegar in its place. The vinegar mixing with the baking soda is what really helps it have the springy texture that yeast rolls usually have.
Sesame Seeds
Sesame seeds are optional but they give it such a nice finishing touch!
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
Quick tips
- Line a baking sheet with a silicone baking mat. This will prevent the rolls from sticking to your baking tray and it makes clean-up easier too.
- Don't forget to let the batter thicken before you form the buns. The batter will be thin at first but it will thicken the longer you let it sit at room temperature.
- If the dough is too sticky to form into rolls, dampen your hands with water. The batter won't stick as well to wet hands.
Instructions
This recipe for low carb hamburger buns is very straightforward. You simply mix together the ingredients for the dough, form it into buns, and bake as shown in these steps.
Remember, all the exact steps are in the printable recipe card at the bottom of this post.
Mix The Dry Ingredients First
Combine the dry ingredients in a medium bowl.
Mix Wet Ingredients In A Separate Bowl
In a separate large mixing bowl, stir together the hot water, egg whites, and apple cider.
Add The Dry To The Wet Ingredients
Add the dry ingredient mixture into the wet ingredients. It must be done in this order so that the texture comes out just right.
Let It Sit
Allow the mixture to sit for a few minutes so it thickens.
Form The Rolls
Divide dough into 8 pieces for larger hamburger buns and 15 pieces for slider buns or dinner rolls. Form each into a roll and place it a baking pan lined with parchment paper or a silicone baking mat.
Bake The Rolls
Bake the buns for 25-30 minutes at 350°F or until edges are browned and centers are set. You want to be sure they are fully cooked so they do not deflate.
Let Them Cool
Remove from the oven and place the baking sheet on a rack to cool for 10-15 minutes. Then, remove the rolls from the pan and place them directly on the rack to cool completely.
You can now enjoy these as low carb burger buns, keto slider buns, or dinner rolls. There are so many things you can do with this easy recipe! It's also a great way to enjoy keto McDonald's at home.
️ Serving suggestions
These are the perfect keto hamburger buns to serve at your next cookout! But they are good for more than just holding a juicy burger.
Make some Japanese hamburger steaks to eat inside of them. On the side, serve some low-carb zucchini fries and keto-friendly ketchup and you have all you need for a low-carb BBQ.
They are also great for making sloppy joes on a low-carb diet!
Frequently Asked Questions About Low-Carb Buns
Here are a few questions people have asked about these low carb buns.
As the keto diet becomes a more popular way of eating, more companies and stores have started to offer keto products. If you’re lucky, your local grocery store or health food store may carry low-carb hamburger buns.
However, for most of us, our only option is to order them online. There are a few brands that people like, but most of the ones I’ve seen charge you as much for shipping as they do for the products.
Personally, I prefer to just whip up a batch at home. It’s much cheaper than ordering online or getting them from a local store. And with a recipe this easy, there’s no reason not to make them yourself!
A traditional hamburger bun contain around 25 grams of carbs. These delicious keto hamburger buns, however, only have 7 total carbs, making them a healthier alternative.
Also, thanks to the psyllium husk and almond flour, this recipe contains 5 grams of fiber. This leaves us with only 2 net carbs per serving. Talk about low carb friendly!
If you refrigerate the keto buns in an airtight container, they will last in the refrigerator for over a week. They will stay nice and soft too.
If you freeze them, they will last for months. You can make a big batch all at once and then have them ready the next time it’s burger night!
Related recipes
Looking for a few more recipes for keto breads? Check out a few of these favorites:
- Almond Flour Biscuits are savory, fluffy, and so easy to make. They’re even paleo-friendly!
- Keto Almond Bread has the light and fluffy texture of wheat bread and is only made with 5 ingredients.
- This easy Low-Carb Bread is true to its name for a super quick and easy low-carb bread recipe.
- A Low-Carb Banana Bread can use real fruit in moderation for an authentic flavor that’s only 8 net carbs per slice.
- Fathead Dough Bagels are great for sandwiches or toasting to serve at breakfast.
You can also make a mini keto bread loaf by baking many recipes in mini loaf pans.
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
Low Carb Keto Hamburger Buns
Video
Ingredients
- 1 cup almond flour
- ¼ cup coconut flour
- ⅓ cup whole psyllium husks about 24g
- 1 ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup hot water
- ¾ cup egg whites
- 2 tablespoons apple cider vinegar
- sesame seeds optional
Instructions
- Preheat oven to 350°F and line a baking pan with parchment paper or a silicone baking mat.
- Combine almond flour, coconut flour, psyllium, baking soda, and sea salt in a medium bowl. Set aside.
- In large mixing bowl, stir together hot water, egg whites, and apple cider.
- Stir the dry mixture into the liquid mix. It will thicken as it sits. Once thickened, divide dough into 15 pieces for small keto buns or 8 pieces for larger hamburger buns.
- Form each piece into a bun (if dough is too sticky, it helps to use wet hands) and place on prepared baking pan.
- Bake for 25-30 minutes or until edges are browned and centers are set.
- Place pan on rack to cool for 10-15 minutes and then remove the rolls from the pan and place directly on the rack to cool completely.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First Published: October 1, 2018... Last Updated: July 8, 2021.
Sharon
I’m giving this recipe 5 stars, because of my whooping and hollering when I looked in the oven and saw 6 beautiful, rounded burger buns staring back at me! But alas, I took them out too soon, and they deflated, along with my happiness. But after all my other attempts at Keto type bread, I can tell this recipe is a winner. So I’ll try again, with my oven slightly cooler, and give them much longer to cook so they firm up better. Can you please advise how you tell they’re cooked properly? Do you touch them lightly and they should spring back? I don’t want to deflate my next attempt. TIA 🙏🏽
Veronica
Oh em gee!!! These were awesome! I followed the recipe to a tee (well, almost). The only thing I did differently was to cut the recipe in half because if they were going to deflate or not behave as some other commenters mentioned, I didn't want to waste a whole recipe of ingredients. Either way, I definitely needed to keep them in longer than 25 min. 40 is more like it. I started to take them out at 25 min and they started to deflate so I put them back in the oven and they re-inflated. lol. Another commenter had the same issue. After another 15 min they were good to go. When I sliced them open, they seemed a little moist, so I broiled them for 2 min to crisp them up and they were perfect. Ate them with beef patties, avocado, and bacon. Yum! My husband has gluten and dairy allergies so these were perfect and he loved them!!
Helene Bahnman
This is a great recipe for Keto buns. I made them for the 2nd time today and scooped the batter into a 12 cup muffin pan and baked them This time they did not deflate as my first try resulted in buns that deflated when I took them out of the oven. I added Everything Bagel Spice to the top of the buns before baking. I also added 2.5 tsp of dry rapid yeast to the warm water and 1 tsp sugar and let the yeast start to foam before adding to the rest of the wet ingredients. The end result is a nice soft bun. I baked them at 370 degrees for 35 minutes.
Lisa MarcAurele
Thanks so much for sharing those tips! I'll have to try making them in a muffin pan.
Steve Schleitwiler
Slight changes to lower carb count and add flavor. Sub oat fiber for coconut flour, 2 tsp baking power, 1 tsp onion powder, 1/2 tsp xanthan gum, and 1 tbs ground chia. Baked at 350 degrees on parchment on pizza stone for 55-60 minutes. I made larger buns, only 5 or 6 from one batch of dough. Thank you for giving me a very good recipe to play with. Steve.
Sylvia S.
These are wonderful! I made them to use as sliders with pulled pork and barbecue sauce. They are delicious and don’t fall apart. I had to bake them 20 minutes longer because when I took them out of the oven they started to deflate. After the extra times they stayed nice and round. You say the net carbs are 2 per bun but you don’t say what size bun? Please let me know if 2 net carbs is for the smaller or larger size. Thanks.
Lisa MarcAurele
The 2g net carbs per bun is for the smaller slider size assuming the recipe makes 15.
Sharon Stanley
Do you bake in gas or electric? I divided batter into eight and at 37 minutes in 350 gas oven, they still are not done in the center and they fell.
Lisa MarcAurele
I have an electric convection oven, but adjust for regular electric ovens.
Kathy Leach
I don't have apple cider vinegar. Will white, distilled vinegar work as as substitution?
Thanks, K.
Lisa MarcAurele
White vinegar should work too. You really just need the acid from the vinegar.
Laura
Great taste, fluffy. Only comment is the bake time! I had mine in far longer than the posted bake time and they still deflated! Put them back in the oven and they reinflated. Waited another 5 minutes and same thing. What am I doing wrong? Still taste good, but they're flat and wrinkly.
Lisa MarcAurele
Was your baking soda fresh? The most common reason is it's undercooked in the middle but outdated baking soda may also be an issue.
Cas
First time I made these I used raw egg whites from Walmart. Didn't work very well. The outsides looked good but the insides were really weird and soggy looking. I saved them by cutting them in half and baking them at 350 for another 15 minutes. Used them as hamburger buns and they were awesome.
Note to self...don't use anything but fresh egg whites!
Lisa MarcAurele
Psyllium breads do take a bit to cook in the inside so that may have been the issue instead of using the carton of egg whites.
Faye Davis
As soon as I took them out of the oven they fell. No way to make a bun. What did I do wrong? Thanks
Lisa MarcAurele
Ovens can vary and the larger size buns will take longer to cook. When they go flat out of the oven it's usually because they weren't fully cooked in the middle.
Brian Duffy
Same thing happened to me!
I ended up cutting them in half and grilling them on the BBQ to get them fully 'baked'.
A real shame considering how good they looked in the oven.
Diane
Can you use whole eggs instead of just the whites?
Lisa MarcAurele
The yolks can interact with psyllium and cause an unpleasant taste and color. I've used whole eggs in my coconut flour psyllium bread recipe but it's because coconut flour works best with whole eggs.
C'Anne Wofford
Hey Lisa! Thanks so much for this recipe. I have made these twice and they are great. The second time i made them, they began deflating ( @ 200F) but i popped them back in the oven and they rose again. I formed 8 buns using my hamburger former so they would be the same size and thin. It worked really well! 2 we ate immediately and 2 we saved for breakfast - sliced in half and toasted they reminded me of english muffins. I froze 4 of them raw and will let you know how they turn out.
Gerri
I made they today..they looked beautiful coming out of the oven..then they all fell..cooked 35 mins..checked internal temp for 200f. Very disappointed..
Lisa MarcAurele
If you are at a higher elevation, you may need to make changes for baking time and temperature.
Karen Genovese
WHAT DID I DO WRONG? They rose beautifully. After about 29 minutes, took out of oven because they were starting to brown. As soon as I took them out , they went completely flat.
Lisa MarcAurele
Sounds like the oven temperature may have been too high and the insides were not fully cooked. Some ovens can vary with temperature.
Karen Genovese
How many degrees would you suggest that I decrease the temperature?
Lisa MarcAurele
I usually try lowering by 25°F.
Linda Van Raay
I love these. They are so quick and easy to make and the taste and texture is amazing! I recently took them along on a 3 day art retreat and on the 3rd day was being asked by several of the other ladies if I had any of those nice soft buns left. They stayed soft and tasty the whole time. And they even asked for the recipe when they found out how easy it was to make. I’m thinking this recipe would make some pretty amazing cinnamon rolls too so I’m going to try that next. I also have tried a few substitutions for anyone more adventurous, I put in 1/4 cup each of almond flour, acorn flour, lupine flour, and fermented soy flour (which gives it a sourdough flavour) in place of the 1 cup almond flour. I got the soy and acorn flour at the Asian grocery store and the lupine flour on Amazon. It turned out even more wheat tasting only more sourdough flavour and stay just as soft and the carb count is even less and it isn’t quite as expensive to make. But any combination of the 4 flours would likely work as long as the coconut flour and psyllium husk amounts remain the same. Thank you for your wonderful recipe. I’ve tried other similar recipes from the Internet but none turn out as good as yours. You have the proportions spot on.
Lisa MarcAurele
Thanks for sharing your experience and the substitutions. I need to try it as I’ve been looking for a way to get a sourdough flavor.
D. Pike
Just tried this recipe for the first time and couldn't believe how delicious these buns are. The texture is so light and fluffy, and tastes like a freshly baked multigrain bread!
maureen
Mine looked great, but collapsed when I took them out of the oven, any idea why ? ;[
Lisa MarcAurele
Sounds like they may not have been fully cooked inside. Maybe turn down the oven and cook longer next time. I also find a thermometer helps to ensure they are done. It should register around 400°F from what I recall.
Maureen Dillon
Thanks, will try that next time
D. Pike
One or two of mine collapsed as well. I rechecked the recipe and realized I used baking powder instead of baking soda. Perhaps that is why they deflated. Still tasted awesome though, and light and fluffy. ?
Lisa MarcAurele
It just may not have been fully cooked. Psyllium bread can sometimes be a little tricky to tell when done.
karen
i have only powdered psyllium husk. what would be the ration to use.
thank you for this recipe. Looks good!
Lisa MarcAurele
I'd start with half and see if the texture is right, but the weight measurement should work regardless of whether it's whole or ground.
karen
Would you let us approximnately how many eggs I need for the 3/4 c of egg whites. Or do i just keep cracking until I get what I need? here, i get large organic eggs.
Lisa MarcAurele
It's about 6 whole large eggs to get 3/4 cup of egg whites.
KeelyJ
This might be a silly question, but how do you check that the buns are at 200 degrees? If you poke them with a thermometer, I would think they would deflate
Lisa MarcAurele
Poking with a thermometer is fine and won't deflate them.
Jacqueline Doty
I just made these and have to say, these are GREAT! Finally I got to enjoy a hamburger. I happened to come across your site and now in love with it. Thank you so much for all your great recipes.
Lisa MarcAurele
You're welcome. Glad you got to enjoy a burger with low carb bun!
Emily P
These are so fun! I was very skeptical about the ingredients but wow. I will probably make these all the time. I used the powdered husks, which I’m sure affects the texture and cooking time, but I will definitely try the proper recipe next time. Question though, what does a “set” center look like when they are coked properly? Mine were slightly moist inside, but I popped them in the toaster to dry them out a bit
Lisa MarcAurele
They should be cooked fully. Some people like to bake until the center reaches a certain temperature to ensure doneness. I believe the temperature is about 200°F.
Barbara PhillipsBar
I don't have Phyllis husk. Can you use xamtum gum instead?
Lisa MarcAurele
This is a psyllium bread so it's an essential ingredient.
Monique
These buns are incredible! I have wasted money buying keto bread/buns and nothing tastes this good! These buns were easy. TO make and delicious! Thanks so much!
Yetza
I made these as larger buns. Baked for 30 minutes. Came out of the oven so pretty and puffy. But after cooling they completely deflated. Any ideas on why this happens?
Lisa MarcAurele
They may not have been done. Some people actually take a thermometer to psyllium bread to make sure the center is over 200°F. The other thing that can cause that is overmixing.
cynthia aldrich
Yeta, since you made larger buns and the timing is for smaller buns you will need to bake longer. I had to bake mine for 45 mins . Yours deflated because they were still moist inside. It is like making cream puffs you have to make sure they are baked long enough otherwise they will deflate. <3
~C.
Diane
Hi Lisa, I tried this recipe for the 1st time today. I made 14 buns (guess the buns weren't all the same size and made 14). They looked great when cooking, I thought yes I'm going to love them. I want to make them again but when I took them out of the oven and set aside I noticed the tops fell,hhmmm I'm thinking, what happened? I used the hand mixer for only a min to blend the ingredients.
Any idea? I don't want that happening to my next batch
Lisa MarcAurele
It sounds like they may not have been fully cooked or were beaten too much. I manually stir the mixture. There's no need for an electric mixer so that might be one issue.
Lawrence
Can you use baking powder in place of the baking soda?
I saw a comment in another post that the baking powder might work better?
My wife and I have been keto for 4 months so very excited to find your website!
Lisa MarcAurele
It should work but you'll likely need a little more.
Diane
I would like to make these yummy looking rolls. I have Psyllium Husk Powder instead of whole. Do you think it would work in this recipe?
Thank you!
Lisa MarcAurele
It should work, but volume would be less (weight the same). You'll need about 24 grams.
karen
OK just found this in answer to my own/same question. thanks
laura
leave as round rolls or flatten?
Lisa MarcAurele
I leave them as round rolls or whatever shape I want them to be. They will expand a bit and rise in baking.
Chelsea Metherell
How long will these keep once baked? Or are they a same-day recipe only? I'm the only one low-carb in my house, and I like to prep a bit. Thanks!
Lisa
Mine keep in the refrigerator for over a week. And if you want to store them longer, they freeze well for months.
patricia
I commented seeking an answer but do not know where it went to.
You mentioned in the beginning that you used whole psyllium powder and in the list of ingredients you used whole psyllium husk. That is 2 different things and will give very different results. I am wonderig what exactly you used.....the whole husk or the powder? Thank you.
Lisa
Fixed "powder" to be "husk" as that was a mistake in the text.
patricia
Please clarify.....In the beginning you mention you use whole psyllium powder and in the ingredients you list whole psyllium husks. Those are 2 different things and will make a big difference in the final outcome of the buns So which do you use?
Lisa
I use whole psyllium husks.
Kari
Could you replace some of the flour with oat fibre?
Thank you!
Lisa MarcAurele
It's worth a try since it does work in other recipes.
Mary
I've been making these for almost a year & love them. But, I've used all almond flour. I'll have to try them with the coconut flour.
Lisa
I find using coconut flour gives a better texture.
Mary
My husband and I found that yeast and regular flour doesn't agree with us. Sugar is also off the list. With all that contraband we haven't had any bread for over a year, with the exception of an occasional and usually disappointing baking powder biscuit. I will be tracking down some psyllium husks so we can try this. He is able to eat the special muffins I make using Erythritol and Stevia. His favorite is Apple Muffins, from a recipe that I altered until worked for us. I found he is able to digest NON GMO flour that is also Organic, but it would be nice to have this recipe of yours work for us. It sounds like it is light and yet chewy
Lisa
I've found that psyllium breads come the closest to wheat bread when it comes to low carb bread.
Tracy
Have you ever baked these in a loaf pan to make bread?
Lisa
Not with this recipe, but it should work out. You'd just need to make sure the center is fully cooked.
Jenn
I learned so much from this post, thank you! I'm super interested in all the ins and outs of keto and these burger buns look downright marvelous! Bookmarking to try ASAP! XO
Lisa
Hope you give these easy rolls a try. My non low carb family really liked them.