Keto Hamburger Buns
A recipe for low carb hamburger buns using almond flour has been in the works for well over a year.
This keto recipe is easy and fast to make.
I prefer to make these the day before so that they set up a little more. However,that doesn't always happen in 'life'! They work just fine once cooled --they're just a little softer.
My trick is to set them on a cooling rack and stick them in the fridge. Then we'll put the hamburgers on to cook while the buns cool quickly.
75% Fat ~ 5% Net Carb ~ 18% Protein
Keto Hamburger Buns
- Preheat oven to 350 degrees (325 Convection)
- Fold in shredded cheddar cheese.
- Sprinkle with sesame seeds if you wish.
- Bake in a 350 degree (325 Convection) oven for 14-16 minutes. The buns should be evenly browned and set up in the middle. When you tap lightly on the middle, they shouldn’t collapse.
- Store in a tightly sealed container at room temperature for up to three days. If you need to store them longer, store in a tightly sealed container in the freezer.
Keto Hamburger Bun Tips
Print out the keto recipe using the recipe card above.
You can adjust the servings inside the interactive recipe card and make a larger batch and freeze them.
Then, when you're headed to a cookout you can grab a few low carb hamburger buns and go!
This also works if you're going to be eating out or grabbing drive-through on a car-trip. Just order bunless and use your own.
Get The Ingredients Used In Keto Hamburger Buns!
- Almond Flour (not almond meal)
- Garlic Powder
- Onion Powder
- Baking Soda
- Cream of Tartar
- Parchment Paper
- Baking Sheet
- Cooling Rack
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How To Make Keto Hamburger Buns
These Keto Hamburger buns are seasoned with garlic and onion powder which pairs perfectly with a beautiful grass-fed hamburger smothered in cheese. These work best if you make them the day ahead. However, they work just fine if you make them the same day. Just stick them in the fridge to rapidly cool and set-up.
- 2 Eggs, large
- 2 Tbsp Butter, melted
- 2 Tbsp Sour Cream
- 140 g Almond Flour (1 ¼ C)
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 garlic cloves
- ½ tsp baking soda
- ¼ tsp cream of tartar
- 1 ½ cup shredded cheddar cheese
- Sesame Seeds (optional)
Preheat oven to 350 degrees (325 Convection)
Add almond flour, baking soda and cream of tartar and whisk until no chunks remain.
Fold in shredded cheddar cheese.
On a parchment paper lined cookie sheet, divide the batter into six mounds. Shape each mound until about a half inch thick or just slightly smaller than how big you want your hamburger buns.They will rise and spread some as they bake.
Sprinkle with sesame seeds if you wish.
Bake in a 350 degree (325 Convection) oven for 14-16 minutes. The buns should be evenly browned and set up in the middle. When you tap lightly on the middle, they shouldn’t collapse.
Allow to cool on a cooling rack for at least an hour. To speed this process you can set your cooling rack in the fridge so they cool faster.
Store in a tightly sealed container at room temperature for up to three days. If you need to store them longer, store in a tightly sealed container in the freezer.
Tara is a Certified Holistic Health Coach who specializes in whole body health & wellness through holistic principles. Her passion is creating low-carb, grain-free, keto-friendly recipes and helping others learn the whole-body benefits of a ketogenic lifestyle.
When she isn't creating recipes in the kitchen, you can find her hanging with her kids, immersed in a good book, traveling with her husband, attending various educational conferences or just relaxing with her four cats!