Free Printable: Low Carb & Keto Food ListGet It Now
No need to skip the buns on your burger recipe, make keto buns instead! Bunless burgers and lettuce wraps are great, but let’s face, it sometimes you just want an actual bun (that’s sturdier than cloud bread). These low carb keto hamburger buns are your answer. They’re soft and chewy at the same time — and they’re so easy to make.
Why You’ll Love These Keto Buns
- Taste so much like traditional hamburger buns
- Soft, chewy, airy texture
- No eggy taste
- None of the fake ingredients that store-bought buns have
- Keto friendly, low carb, gluten free, dairy free, and nut free
- Only 3.3g net carbs per serving
- Perfect for burgers or sandwiches
Ingredients & Substitutions
This section explains how to choose the best ingredients for keto hamburger buns, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- 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 Salt
- Eggs – 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, including amounts and temperatures, see the recipe card below.
- Prep. Preheat your oven. Lightly grease a muffin top pan (not the same as a muffin pan, but very convenient!) or a baking sheet (for hand formed rolls).
- Gel the psyllium. Mix psyllium and water in small bowl, and set aside until it turns into a thick gel.
- Mix the dough. Add all the remaining wet and dry ingredients (coconut flour, baking soda, sea salt, egg whites, eggs, avocado oil, and coconut oil) to a food processor or electric mixer. Pulse until well combined.
- Combine. Add the psyllium gel into the food processor or bowl, and blend until mixed well.
- Form the keto buns. Divide the dough among the muffin top pan slots, or use wet hands to form balls and place onto a baking sheet. Sprinkle with sesame seeds, if desired.
- Bake. Place the pan in the oven and bake until the edges are golden and a toothpick inserted into the center comes out clean.
- Cool. Let the low carb buns cool a bit on the pan first, then finish cooling on a wire rack. They need to cool completel
Tips For The Best Keto Hamburger Buns
- Add an egg wash if you like. For a darker golden brown color and shiny appearance, whisk an egg and brush over the tops before baking.
- Be careful not to remove the keto buns from the oven too early. If you do, they may deflate. The toothpick test is fairly reliable, but sometimes makes it seem like they are done before they actually are, so also confirm that the buns are golden brown and don’t feel “wet” inside.
- Cooling completely is key for the right texture. If you try to eat them while they are still warm, the buns will be gummy inside. Resist the urge and let them cool first. If you want them warm, you can always reheat them on the grill, in the oven, or in the microwave later.
- 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:
Keto Buns (Low Carb Hamburger Buns)
Make your own keto buns for burgers, with just 3.3g net carbs! These low carb keto hamburger buns are airy, chewy, nut-free, and dairy-free.
Like this video? Subscribe to my YouTube cooking channel for healthy recipes!
Tap on the times in the instructions below to start a kitchen timer while you cook.
Mix psyllium and water in small bowl, set aside. It will turn into a thick gel.
Add psyllium gel into the food processor (or mixing bowl) and pulse (or blend with electric mixer), until mixed in.
Divide batter evenly between 12 muffin top molds (or shape into 12 rolls with wet hands). Smooth the tops. Sprinkle with sesame seeds, if desired.
Bake for 25-30 minutes, or until edges are brown and a toothpick inserted near center comes out clean.
Let rolls sit in pan for 10-15 minutes. Remove from the pan and allow to cool completely on a rack.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Serving size: 1 keto bun
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂