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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
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.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
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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
Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
Diane says
Can you use whole eggs instead of just the whites?
Lisa MarcAurele says
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 says
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 says
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 says
If you are at a higher elevation, you may need to make changes for baking time and temperature.
Karen Genovese says
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 says
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 says
How many degrees would you suggest that I decrease the temperature?
Lisa MarcAurele says
I usually try lowering by 25°F.
Linda Van Raay says
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 says
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 says
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 says
Mine looked great, but collapsed when I took them out of the oven, any idea why ? ;[
Lisa MarcAurele says
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 says
Thanks, will try that next time
D. Pike says
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 says
It just may not have been fully cooked. Psyllium bread can sometimes be a little tricky to tell when done.
karen says
i have only powdered psyllium husk. what would be the ration to use.
thank you for this recipe. Looks good!
Lisa MarcAurele says
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 says
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 says
It’s about 6 whole large eggs to get 3/4 cup of egg whites.
KeelyJ says
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 says
Poking with a thermometer is fine and won’t deflate them.
Jacqueline Doty says
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 says
You’re welcome. Glad you got to enjoy a burger with low carb bun!
Emily P says
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 says
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 says
I don’t have Phyllis husk. Can you use xamtum gum instead?
Lisa MarcAurele says
This is a psyllium bread so it’s an essential ingredient.
Monique says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
It should work but you’ll likely need a little more.
Diane says
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 says
It should work, but volume would be less (weight the same). You’ll need about 24 grams.
karen says
OK just found this in answer to my own/same question. thanks
laura says
leave as round rolls or flatten?
Lisa MarcAurele says
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 says
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 says
Mine keep in the refrigerator for over a week. And if you want to store them longer, they freeze well for months.
patricia says
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 says
Fixed “powder” to be “husk” as that was a mistake in the text.
patricia says
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 says
I use whole psyllium husks.
Mary says
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 says
I find using coconut flour gives a better texture.
Mary says
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 says
I’ve found that psyllium breads come the closest to wheat bread when it comes to low carb bread.
Tracy says
Have you ever baked these in a loaf pan to make bread?
Lisa says
Not with this recipe, but it should work out. You’d just need to make sure the center is fully cooked.
Jenn says
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 says
Hope you give these easy rolls a try. My non low carb family really liked them.