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Low Carb Keto Hamburger Buns

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

If you have been eating burgers wrapped in lettuce to avoid the wheat or the carbs, you MUST try these Keto Hamburger Buns.  They are wheat and gluten free, dairy free, vegetarian, soy free, and low carb.  If you are doing the keto diet, they are great for that. May I suggest using them as part of an epic BBQ pulled pork sandwich?

Keto Hamburger Buns
Keto Hamburger Buns

Low Carb Keto Hamburger Buns

Course: Dinner
Cuisine: Baked Goods, Burgers, Whole Grain Breads
Recipe Type: 90/10 Dairy Free, 90/10 Gluten Free, 90/10 Keto, 90/10 Kid Friendly, 90/10 Paleo, 90/10 Regular, 90/10 Vegetarian
Author: Ryan Chapman
Servings : 4

Ingredients

  • 1 cup blanched almond flour
  • 4 egg
  • 4 Tbsp coconut oil melted
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • spices see notes

Instructions

  • Preheat the oven to 425 deg
  • Add all the ingredients in a blender and pulse until just mixed and smooth. Make sure the coconut oil is liquid (melted) before adding it.
  • Pour the batter into 4 small pot pie pans or large muffin tins. We used the small pot pie pans shown in the picture. Silicone bakeware would be ideal for these.
    keto hamburger buns
  • Bake for 15 minutes. NOTE: You may need to adjust baking time for your cookware. Our first attempt at this recipe was in ceramic ramekins and they took longer (25 minutes) but also stuck in the ramiken too much. These metal pie pans only took 15 minutes and produced a great result.

Notes

We used a seasoning mix from Bragg called "Organic Sprinkle Herbs & Spices Seasoning".  You could use any seasonings you think would be good such as rosemary, garlic powder, or onion flakes.
Tried this recipe?Let us know how it was!
keto hamburger buns
COMMENTS
This Post Has 13 Comments
      1. Hey, just found this recipe and it turned out great! I put the ingredients into the MyFitnessPal recipe app and it says the nutritional info is: 234 cal, 21.7 g fat, 7.8 protein, and only 2.3 g carbs. Even better than you thought! (Assuming it’s accurate)

  1. How long do these last after cooking? looking at making them ahead and using later through out the week. Do they freeze well?

    1. Hi Laura! Honestly, I’ve never tried freezing them. I imagine they will freeze and thaw fine though. No reason to think they wouldn’t. They should also be fine in the fridge for at least 5 days.

  2. These look good. I’m thinking of giving the keto diet a try for a short period of time. Do you think these might work made with cassava (yucca) flour?

    1. Denise, I think that would work. I’m not 100% sure but I have a good sense that it would work. Will you let us know if you try it?

  3. Made this recipe today and the texture is great for hamburger buns. I added a little more salt and a small amount of garlic powder. It curved the coconut oil flavor just enough. Even my husband enjoyed these. One note, my eggs were refrigerated – cold. When I added them to the mixture, it made the coconut oil solid again. You may want to address this issue. I used a regular muffin top pan, lightly greased with butter. Overall, I will be making this again! Thanks for sharing.

    1. Hi JV,

      I didn’t have that issue and my eggs were refrigerated too. I just added them right into a blender cup and blended right away. How did you add them?

      Ryan

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