When I first started experimenting with low-carb baking, Keto Burger Buns were one of the trickiest recipes to get just right. Most turned out either too dry, too dense, or tasted oddly eggy. But this version? Game-changer. These buns are soft on the inside, golden on the outside, and hold together beautifully under the juiciest of patties. Plus, they have that satisfying bread-like chew that makes you forget you’re even eating keto.
The subtle nutty aroma that fills your kitchen as they bake? Absolutely irresistible. Whether you’re tackling keto full-time or just want a smarter bun option, keep reading—I promise you’ll never go back to store-bought again.
Why You’ll Love This Recipe
Let’s be real—finding a Keto Burger Bun that doesn’t fall apart or taste like a sponge is no small feat. This recipe is my answer to that long search.
It started as a weekend experiment after my husband mentioned missing “real” burgers. After a few trials and tweaks, I landed on this version that’s not only low in carbs, but genuinely delicious. He devoured his burger, sauce dripping down his hands, and simply said: “That’s a bun.”
These buns solve a common keto problem—how to enjoy your favorite sandwiches without sacrificing structure or taste. They’re customizable, freezer-friendly, and perfect for everything from burgers to breakfast sandwiches.
Ready to taste the difference? Let’s dive into the ingredients.
Ingredients You’ll Need
Dry Mix:
- Almond Flour (1 ½ cups)
The base of this bun. Go for blanched, finely ground almond flour for best texture. Don’t substitute with almond meal—it’s too coarse. - Coconut Flour (2 tbsp)
Helps balance the moisture from the almond flour and gives a better crumb. No real substitute here—it’s a unique flour. - Psyllium Husk Powder (2 tbsp)
This is the secret to that real bread feel—chewy, soft, and stable. Make sure it’s a fine powder, not whole husks. - Baking Powder (1 tbsp)
Helps the buns rise and stay airy. - Salt (1/2 tsp)
Enhances all the flavors.
Wet Ingredients:
- Eggs (4 large)
Room temperature is best. These provide lift and binding. - Apple Cider Vinegar (1 tbsp)
Reacts with the baking powder to create fluffiness. - Boiling Water (1 cup)
Helps activate the psyllium husk and give the buns their texture. - Olive Oil or Melted Butter (2 tbsp)
Adds moisture and richness.
How to Make Keto Burger Buns
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the almond flour, coconut flour, psyllium husk, baking powder, and salt.
Step 3: Add Wet Ingredients
Crack in the eggs, pour in the vinegar and olive oil, then mix well. The dough will be thick and a bit sticky—that’s perfect.
Step 4: Add Boiling Water
Pour in the boiling water slowly while stirring constantly. The dough will puff slightly and become easier to shape.
Step 5: Shape the Buns
Divide the dough into 6 even pieces. Wet your hands slightly and shape each into a smooth bun. Place on the baking sheet, leaving space in between.
Step 6: Bake
Bake for 50–60 minutes, until the tops are firm and slightly golden. Tap the bottoms—they should sound hollow.
Step 7: Cool
Let the buns cool completely on a wire rack before slicing. They continue to firm up as they cool.
Flavorful Variations to Try
1. Sesame Seed Topped
Brush with egg wash and sprinkle with sesame seeds before baking.
2. Garlic & Herb Infused
Add 1 tsp garlic powder and 1 tbsp dried Italian herbs to the dry mix.
3. Cheddar Jalapeño Buns
Mix ½ cup shredded cheddar and 1 tbsp chopped jalapeños into the dough.
4. Everything Bagel Style
Top with everything bagel seasoning before baking for a New York deli vibe.
5. Rosemary Sea Salt
Chop fresh rosemary and press into the top of each bun with a sprinkle of sea salt.
6. Mini Slider Buns
Shape into 10–12 smaller buns for sliders or party platters.
Keto Burger Buns
Ingredients
Dry Ingredients:
- 1½ cups almond flour blanched, finely ground
- 2 tbsp coconut flour
- 2 tbsp psyllium husk powder fine, not whole husks
- 1 tbsp baking powder
- ½ tsp salt
Wet Ingredients:
- 4 large eggs room temperature
- 1 tbsp apple cider vinegar
- 1 cup boiling water
- 2 tbsp olive oil or melted butter
Instructions
Step 1: Preheat & Prep
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Mix Dry Ingredients
- In a large bowl, whisk together almond flour, coconut flour, psyllium husk powder, baking powder, and salt.
Step 3: Add Wet Ingredients
- Add eggs, apple cider vinegar, and olive oil. Mix until thick and sticky.
Step 4: Pour in Boiling Water
- Slowly pour in boiling water while stirring. The dough will puff slightly and become more pliable.
Step 5: Shape the Buns
- Divide into 6 equal portions. Wet your hands and shape into round buns. Place on prepared baking sheet.
Step 6: Bake
- Bake for 50–60 minutes, or until tops are golden and buns sound hollow when tapped.
Step 7: Cool
- Cool completely on a wire rack. They’ll firm up more as they cool.
Notes
- Make-ahead: Buns freeze well. Just thaw at room temp or toast from frozen.
- Texture Tip: Don’t skip the cooling—this helps the center set properly.
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Flavor Variations:
- Sesame Topped: Brush with egg wash & sprinkle with sesame seeds.
- Cheddar Jalapeño: Mix in ½ cup cheddar + 1 tbsp chopped jalapeños.
- Everything Bagel: Top with bagel seasoning before baking.
- Mini Slider Buns: Make 10–12 mini buns for parties.
Nutrition
Frequently Asked Questions
How should I store keto burger buns?
Store in an airtight container at room temperature for 2 days or refrigerate for up to 5. Freeze for up to 2 months—just toast before using.
Can I make these ahead of time?
Absolutely! These freeze beautifully. Slice before freezing and reheat in the toaster or oven.
Why are my buns purple?
This happens with some brands of psyllium husk. It’s purely cosmetic and doesn’t affect taste.
Can I replace psyllium husk with flaxseed?
Not recommended. Psyllium is key to the bun-like texture. Flaxseed will make them denser and more muffin-like.
How do I get a golden crust?
Brush with melted butter or olive oil before baking, and consider a short broil at the end if needed.
Are these buns eggy?
Not at all! The almond and psyllium balance the eggs for a neutral, bread-like flavor.
Final Thoughts: A Bun Above the Rest
I’ll never forget the first BBQ where I brought a batch of these Keto Burger Buns. Among the potato salads and regular rolls, these little buns held their own. Juicy patties, melty cheese, fresh lettuce—they held it all without crumbling, without tasting “diet.”
To me, they represent what good keto cooking is all about: no compromises, just clever swaps and flavor-forward food. Whether you’re hosting a cookout or meal-prepping for the week, these buns are more than a vessel—they’re the real deal.
So grab your apron and make them your own. Add seeds, stuff them with cheese, toast them to golden perfection—whatever your burger-loving heart desires. This is your keto bun moment.