Keto Burger Buns Recipe – Easy to Make and Bake at Home

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Keto Burger Buns
Keto Burger Buns

Say goodbye to lettuce wrapped hamburgers and hello to soft, fluffy Keto Burger Buns. We’ve modified our popular keto bread recipe to make these sturdy, low-carb burger buns.

What makes our keto buns so good? We use yeast! Yeast not only provides rise, but it is that delicious aroma that attracts us to bread in the first place.

The second most important part of this recipe is the muffin top pan that the buns are baked in. Without the guiding edges of the pan, your buns will end up wide and flat.

What’s the first most important part, you ask? Well, that is the inulin, without it to feed the yeast, your buns will be flat.

This recipe makes 4 keto burger buns. 1 serving is 1 hamburger bun.

Store your keto burger buns on the counter for up to 3 days, or freeze for up to 3 months.

Ingredients for Keto Burger Buns

Keto Burger Buns Ingredients in a muffin top pan
Keto Burger Buns Ingredients

The ingredients for our low-carb hamburger buns is the same as for our Keto Bread recipe but in different quantities to allow for the different thickness of the buns.

How to Make Keto Burger Buns

Keto Burger Buns on crumpled parchment paper
How to make Keto Burger Buns
  1. In a small bowl add the yeast, inulin and warm water. Mix well and set aside to proof for 5 minutes.
  2. In a mixing bowl, add the almond flour, psyllium powder, baking powder, and xanthan gum and mix well.
  3. Add the yeast mixture, along with the butter and eggs. Mix well.
  4. Grease a muffin top pan with olive oil spray.
  5. Evenlu spoon the mixture between 4 holes, smooth out and sprinkle with the sesame seeds.
  6. Leave to proof in a warm place for 15 minutes.
  7. Preheat your oven to 170C/340F.
  8. Bake the rolls for 15-20 minutes until they are golden brown and spring back when touched.
  9. Leave to cool on a wire rack before enjoying.

These keto burger buns are easy to make, I like to toast them before loading my hamburger on to them especially if I’ve kept them in the fridge or freezer. Toasting gives them a nice crunch and texture.

Keto Burger Buns

Keto Burger Buns

Say goodbye to lettuce wrapped burgers and Hello to Soft, Fluffy Keto Hamburger Buns! We’ve modified our Popular Keto Bread recipe to make these sturdy, Low-Carb Burger Buns. 
5 from 52 votes
Print Pin
Course: Breakfast, Dinner, Lunch
Cuisine: American, Australian, British
Prep Time: 20 mins
Cook Time: 20 mins
Proofing: 15 mins
Total Time: 55 mins
Servings: 4 servings
Calories: 285kcal
Author: Gerri

Unit Conversion

Ingredients

  • 1 teaspoon Yeast dried
  • 1 teaspoon Inulin
  • 2 tablespoons Warm Water
  • 4 ounces Almond Flour
  • 2 teaspoons Psyllium Husk Powder
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Xanthan Gum
  • 1 ounce Salted Butter melted
  • 3 large Eggs room temperature
  • 1 teaspoon Sesame Seeds

Instructions

  • In a small bowl add the yeast, inulin and warm water. Mix well and set aside to proof for 5 minutes.
  • In a mixing bowl, add the almond flour, psyllium powder, baking powder, and xanthan gum and mix well.
  • Add the yeast mixture, along with the butter and eggs. Mix well.
  • Grease a muffin top pan with olive oil spray.
  • Evenlu spoon the mixture between 4 holes, smooth out and sprinkle with the sesame seeds.
  • Leave to proof in a warm place for 15 minutes.
  • Preheat your oven to 170C/340F.
  • Bake the rolls for 15-20 minutes until they are golden brown and spring back when touched.
  • Leave to cool on a wire rack before enjoying.

Nutrition

Serving: 1bun | Calories: 285kcal | Carbohydrates: 9g | Protein: 12g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 155mg | Sodium: 117mg | Potassium: 131mg | Fiber: 6g | Sugar: 1g | Vitamin A: 380IU | Calcium: 107mg | Iron: 2mg
Low Carb Burger Buns

How Many Carbs In Keto Burger Buns?

These Keto Burger Buns have 9 total carbs but only just a touch under 3 net carbs which makes them perfect for low-carb hamburgers.

In comparison, normal burger buns have anywhere from 25g net carbs upwards of over 50g.

Bake them in batches to have them on hand when the burger cravings hit.

Do Keto Burger Buns Freeze?

Yes, you can freeze keto burger buns for up to 3 months and refrigerate for up to 5 days.

Of course, these hamburger buns are much nicer fresh, though I like to toast straight from the freezer.

If you like these Low-Carb Hamburger Buns try our other Keto Bread & cake recipes:

To make a larger batch of this Keto Hamburger Buns recipe adjust the servings above.

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26 thoughts on “Keto Burger Buns Recipe – Easy to Make and Bake at Home”

    • Hi Pris, yes it’s important to make the yeast rise. Inulin is used in place of sugar to keep the recipe low-carb.

      Reply
  1. 5 stars
    I did not have all the ingredients listed. Looked on line for subs for psyllium and xanthan gum. Used flax seed meal and guar gum. Taste great. Do not hold up like a real bun but I have no problem eating with fork. Now I am happily eating a cheeseburger with tomato and mayo. So good may have to have another for dinner tonight

    Reply
  2. Hi, made these for the first time yesterday and gotta say it’s a game changer for me…… thanks!

    Sorry if this sounds like a dumb question but am I meant to cut each bun in half or use 2 per burger? Reason I ask is mine turned out quite big and I used big burgers too so was a bit of a mouthful!!

    Reply
    • Hi Kathy,

      Sorry I can’t be of much help, I haven’t tried making the buns in anything but a muffin top pan. You could try making a little collar out of foil or parchment paper and see how they go, or just shape them on a cookie sheet. If you do try one of these methods, I’d love to hear how they turn out!

      Reply
  3. Hi can i use Erythritol inested of using inulin to make yeast feed from Erythritol? As inulin not available in my area

    Reply
    • Unfortunately, there are no low-carb substitutes for inulin. Some other commenters have used a little honey or sugar with good results, but it’s not something that I have tried or could recommend. I hope that helps.

      Reply
  4. These are AMAZING. I’ve been using it for months now. I make a triple batch and freeze them. I also make smaller buns per batch so I can have them more often. Personally because my family has high cholesterol, I sub eggwhites in place of whole eggs. So darn good. Almost like brioche. Thanks

    Reply
  5. I got the muffin top pan just for this recipe. Tried it yesterday, and it’s a game changer for me! Sandwiches!!

    Reply
    • Hi Stacy,

      I have found it best to do 2 separate batches rather than doubling up. It doesn’t ruin, but the buns just don’t seem as fluffy!

      Reply
  6. 5 stars
    I’m not much into having to replace bread or pasta and such, but having a roll for my hamburger is a treat. And these taste great. I’m pretty happy with the texture, and enjoy the slight eggy taste (my carb eating husband’s only comment about them-too eggy). The yeast seems more for flavor than rise. I might add a bit of salt or nutritional yeast next time, just to pop the flavor a bit.

    Reply
    • Hi Tim,

      Yes, the inulin is absolutely essential so that the yeast has something to “feed” on. Without it, the buns won’t rise much at all.

      Reply

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