Best Keto Hamburger Buns

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    1 h 50 min

  • ready time

    ready time

    2 h 5 min

Best Keto Hamburger Buns

9 ratings

These hamburger buns will be the best Keto, paleo, low-carb buns you have ever had! Once baked and cooled, they are absolutely delicious sliced and smeared with butter or mayo, then seared in a pan. Once seared, place a nice, juicy burger on top and add all the delicious burger toppings.

Are gluten free buns Keto?

Not all gluten free buns are Keto as some contain added starches. However, these easy, paleo hamburger buns are the best of both worlds. They will be the best Keto hamburger buns you have ever tried.

Do these have a texture similar to flour made buns?

Yes, they do! These buns have a light, airy and soft texture like a hamburger bun. After baking and cooling, simply slice them in half, spread with butter or mayo then sear them cut side down in a pan to toast them up for a burger.

How do I know when the buns are done baking?

The buns will be a very nice golden brown and will be light and hollow sounding when tapped. If you want to make sure they are done, another way would be to take an internal temperature which should read 200 F.

  • Net Carbs

    5.3 g

  • Fiber

    12.7 g

  • Total Carbs

    18.1 g

  • Protein

    12.9 g

  • Fats

    23.1 g

317 cals

Best Keto Hamburger Buns

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Almond Flour

    Almond Flour

    1-¼ cup

  • Psyllium Husk Powder Soluble Fiber by Now

    Psyllium Husk Powder Soluble Fiber by Now

    5 tbsp

  • Coarse Kosher Salt by Morton

    Coarse Kosher Salt by Morton

    1 tsp

  • Baking Powder

    Baking Powder

    1 teaspoon

  • Apple Cider Vinegar

    Apple Cider Vinegar

    2 teaspoon

  • Boiling Water

    Boiling Water

    1 cup

  • Raw Egg

    Raw Egg

    3 large

  • Raw Egg, Yolk

    Raw Egg, Yolk

    1 large

  • Whole Milk

    Whole Milk

    1 tablespoon

  • Coarse Kosher Salt by Morton

    Coarse Kosher Salt by Morton

    1 tsp

  • Sesame Seeds

    Sesame Seeds

    1 teaspoon, whole pieces

Recipe Steps

steps 8

2 h 5 min

  • Step 1

    Preheat an oven to 350 F. Combine all dry ingredients together in the bowl of a stand mixer using a paddle attachment or by hand with a wooden spoon.
    Step 1
  • Step 2

    Add vinegar and boiling water. Then mix well in the stand mixer starting on low speed and then turning it to medium speed. Mix for 45 seconds to 1 minute.
    Step 2
  • Step 3

    Add the eggs and mix well for another 1-2 minutes.
    Step 3
  • Step 4

    It should look like this if you use a stand mixer.
    Step 4
  • Step 5

    Divide the dough into four parts. Wetting your hands between each piece of dough, make them into rolls. Wetting your hands before rolling each piece of dough will help it from sticking to your hands and results in a very smooth surface that looks like bread.
    Step 5
  • Step 6

    Make an egg wash by combining the yolk, milk and kosher salt together.
    Step 6
  • Step 7

    Brush this on top of each roll and sprinkle with sesame seeds.
    Step 7
  • Step 8

    Bake in the oven for at least 50 minutes. They tend to look baked on the outside, but are under on the inside and will collapse if underbaked. Be sure to err on the side of caution and give them extra time if you are unsure. You will know when they are finished cooking as they do a final puff in the oven and you can see where the rolls have stretched.
    Step 8

Comments 15

  • ThrivingBarb

    ThrivingBarb 7 months ago

    I loved the reviews so figured I would try it. Quick and easy. Missed a major ingredient when I was almost through which was the baking powder. I quickly got out my mixer and it turned out great after all. 50 minutes. Fluffy and moist. What a surprise and treat!

    • Sissypom

      Sissypom 2 years ago

      My husband was wanting a burger bun replacement and this one delivered. I cooked them 25 minutes and took them out to cover them but they began to deflate like a flat tire. I covered with foil and stuck back into oven and they inflated again. I cooked them for 55 minutes. They were light and airy. We toasted them on flat top with butter. Very filling with large burger so make sure you have the macros. The color reminded us of wheat buns so not sure what that complaint is all about!

      • IncredibleArugula386295

        IncredibleArugula386295 2 years ago

        I made these today. Absolutely ghastly. I’m not a baker so I followed the recipe to the letter. Mine looked good but the flavor and inner texture were unappetizing. I’ll stick with buying the Sola buns or something similar.

        • CoolHand

          CoolHand 2 years ago

          Is the husk powder necessary?

          • Kkatknap

            Kkatknap 2 months ago

            It is necessary as well to make them more "airy". My friend is a gluten free chef and says this is absolutely necessary if you don't want a heavy chunk of eggy, doughy mess.

          • Sydny68619

            Sydny68619 10 months ago

            I believe it's to increase the fiber, bringing the net carb count down

        • SpectacularRadish410182

          SpectacularRadish410182 3 years ago

          Are there any comparable store bought Keto hamburger rolls?

          • AshleyDas

            AshleyDas 2 years ago

            Carbonaut makes buns but they are sooo teeny tiny weeny, its like an appetizer size :)

          • GorgeousKetone541571

            GorgeousKetone541571 2 years ago

            smartcarb makes good buns and bread

          • FabulousRadish279917

            FabulousRadish279917 3 years ago

            Sola makes burger buns at 6 net carbs and are very good.

        • Mcchrissy8

          Mcchrissy8 3 years ago

          I thought the texture was odd and couldn’t get past the color inside.

          • JaneLC57

            JaneLC57 2 years ago

            If it was a bluish colour it's the Psyllium Husk Powder. For some reason some brands discolour the end product.

        • PropitiousArugula901783

          PropitiousArugula901783 3 years ago

          Good keto bun option. I threw aluminum foil over them at the 35min mark, then continued baking for another 20 min and they looked just like the picture.

          • FortuitousCauliflower335045

            FortuitousCauliflower335045 3 years ago

            I loved them!they came out pretty dark,but they are delicious!

            • LG Cristea

              LG Cristea 4 years ago

              Super in taste. Mine were actually quite dark compared to the ones in the picture. But other than that YUUUM!!!