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For those times when burger night isn’t complete without a bun, you have to try these low carb keto hamburger buns! They’re super soft, easy to make, and only 2 net carbs per bun.
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!
How to make keto hamburger buns
This recipe is very straightforward. You simply mix together the ingredients for the dough, form it into buns, and bake as shown in these steps:
- Combine the dry ingredients in a medium bowl.
- In a separate large mixing bowl, stir together the hot water, egg whites, and apple cider.
- Add the dry ingredient mixture into the wet ingredients.
- Allow the mixture to sit for a few minutes so it thickens.
- 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 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.
- 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 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.
Where to buy low carb hamburger buns
As keto 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 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!
How many carbs are in each roll
Regular hamburger buns contain around 25 grams of carbs. These 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!
Storing the keto buns
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!
Other low carb bread 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.
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Low Carb Keto Hamburger Buns
Recipe Video (Click on Image to Play)
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/3 cup whole psyllium husks about 24g
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup hot water
- 3/4 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
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Note 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.
Unauthorized use of this material without written permission from Lisa MarcAurele 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: March 2, 2020
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!