Home » yeasted breads » Pillowy-Soft Burger Buns (i.e. Bread Rolls!) 🍔 gluten free, keto & paleo

Pillowy-Soft Burger Buns (i.e. Bread Rolls!) 🍔 gluten free, keto & paleo

Count on these yeast gluten free, paleo and keto burger buns to be pillowy-soft, extra sturdy, absolutely delicious and with a killer crumb. And, per usual, not-eggy (at all!).

Gluten Free, Paleo & Keto Burger Buns #keto #ketorecipes #lowcarb #dairyfree #glutenfree #paleo #healthyrecipes #burger #buns #bread
Gluten Free, Paleo & Keto Burger Buns #keto #ketorecipes #lowcarb #dairyfree #glutenfree #paleo #healthyrecipes #burger #buns #bread

Gluten Free, Paleo & Keto Burger Buns 🍔

Pillowy-Soft! ☁️

These low carb buns as the off-spring of our beloved soft ‘n fluffy sandwich bread. A truly delicious grain free bread in its own right (just read the reviews on that recipe!), and probably the closest recipe to an actual yeast bread on the site. 

Though it does have a bit more ingredients, and you can easily whip our keto bagels as buns too (I know many of you do!). They’re a bit quicker, and also a good one if you can’t have flaxseed. 

Still, these buns are my favorite. They keep very well at room temp for 4 days and freeze beautifully. Oh, and you might also be surprised how good this bread is even without toasting.

Gluten Free, Paleo & Keto Burger Buns #keto #ketorecipes #lowcarb #dairyfree #glutenfree #paleo #healthyrecipes #burger #buns #bread
Gluten Free, Paleo & Keto Burger Buns #keto #ketorecipes #lowcarb #dairyfree #glutenfree #paleo #healthyrecipes #burger #buns #bread

The Deets 🔍

Making these paleo and keto burger buns is incredibly simple really. But, like with any yeasted bread, it does require you take care of a few details to ensure the best possible outcome.

The nice thing about these buns too, is that they didn’t fall at all post bake for me (hurray!). They’re size vs a sandwich loaf clearly does help with the lack of structure of grain-free flours. 

Before rise

Gluten Free, Paleo & Keto Burger Buns #keto #ketorecipes #lowcarb #dairyfree #glutenfree #paleo #healthyrecipes #burger #buns #bread
Gluten Free, Paleo & Keto Burger Buns #keto #ketorecipes #lowcarb #dairyfree #glutenfree #paleo #healthyrecipes #burger #buns #bread

After rise

Gluten Free, Paleo & Keto Burger Buns #keto #ketorecipes #lowcarb #dairyfree #glutenfree #paleo #healthyrecipes #burger #buns #bread
Gluten Free, Paleo & Keto Burger Buns #keto #ketorecipes #lowcarb #dairyfree #glutenfree #paleo #healthyrecipes #burger #buns #bread

The Method 🔍

The yeast in these low carb and keto burger buns ensures a wonderful texture and taste. And note that you won’t get that gummy and wet texture here of most low carb breads. Plus, as mentioned, we’re baking at over 7,000 feet (Mexico City here!!), so if we can make this keto sandwich bread work so can you.

Weigh your ingredients. This will forever be a staple recommendation for any sort of gluten free baking here at gnom-gnom. As aside from leading to less dirty dishes, it will ensure consistent results time and time again. Remember that gluten free (and particularly keto) baking is notoriously finicky, and measuring by cups is anything but accurate. And if you don’t own a baking scale, measure with cups by dropping the ingredients onto them rather than scooping them out (which often leads to overpacking).

Ingredients at room temperature. Self explanatory really, but incredibly important (particularly for the eggs). If you add cold eggs to the mix your bread simply won’t rise much (if at all).

Proof the yeast. This involves mixing dry active yeast with water that’s just warm to touch (between 105-110°F to be precise) and maple syrup or honey for 7 minutes until foamy. And before you scream sugar (!!) remember that the yeast will feed on such sugar to emit carbon dioxide, so it doesn’t affect the carb count. And yes, this is a scientific fact.

Avoid abrupt temperature changes and air drafts. Like with any yeast bread, you need to cuddle your dough. Make sure it’s able to rest undisturbed in a warm space.

Baking at high altitude? Yup, so am I (Paola here!!). I’ve tried quite a few combinations, and the one modification I will suggest is to increase your oven temperature by 25°F. You may also need to decrease the baking time by 5 minutes (I baked the bread for 45 mins), but that may change from oven to oven.

Gluten Free, Paleo & Keto Burger Buns #keto #ketorecipes #lowcarb #dairyfree #glutenfree #paleo #healthyrecipes #burger #buns #bread
Gluten Free, Paleo & Keto Burger Buns #keto #ketorecipes #lowcarb #dairyfree #glutenfree #paleo #healthyrecipes #burger #buns #bread
Gluten Free, Paleo & Keto Burger Buns #keto #ketorecipes #lowcarb #dairyfree #glutenfree #paleo #healthyrecipes #burger #buns #bread
Gluten Free, Paleo & Keto Burger Buns #keto #ketorecipes #lowcarb #dairyfree #glutenfree #paleo #healthyrecipes #burger #buns #bread

Yup! These low carb burger buns are suuuper sturdy (i.e. they can handle outrageous burgers!). 

Gluten Free, Paleo & Keto Burger Buns #keto #ketorecipes #lowcarb #dairyfree #glutenfree #paleo #healthyrecipes #burger #buns #bread
Gluten Free, Paleo & Keto Burger Buns #keto #ketorecipes #lowcarb #dairyfree #glutenfree #paleo #healthyrecipes #burger #buns #bread

The Ingredients & Possible Subs

The buns do have quite a few ingredients, but you’ll find that most are staple paleo and keto pantry ingredients. In the list below you’ll find details on several ingredients and possible subs. But if possible, please do try and make this recipe without any subs. As out of the 18 permutations we tried, this one really was terrific and the absolute best.

Almond flour. You truly need a super finely ground almond flour here, as if you use meal your bread will turn out dense and oily. Super fine almond flour brands include Anthony’s WellBees and Bob’s.

Now if paleo, or in keto maintenance, you can lighten up the bread even more by substituting part of the almond flour (1/4-1/2 cup) with arrowroot flour.

Flaxseed meal.  You’ll want to use golden flaxseed meal (we use Bob’s), and regrind the flakes in your (very dry!) bullet or blender until finely powdered. Great way to avoid slimy bread. You can technically substitute the flaxseed meal with psyllium husk powder, but we prefer the crumb much more with the flax.

Psyllium husk powder. Same as with your flaxseed meal, you’ll always want to regrind your psyllium husk. We always favor NOW brand as it doesn’t turn bread purple. You can substitute it with more flax, but your bread may lose some elasticity and rise.

Whey protein isolate. This one is an absolute must, as it will ensure your bread doesn’t collapse post-bake. Keep in mind that this ingredient varies tremendously from brand to brand, and we’ve only tried (and are super happy!) with Isopure’s Zero Carb Unflavored.

Now, the cream of tartar and powdered ginger help to condition the dough to get an even nicer rise. Though note that you can skip them without too much detriment to the final results.

Oh, and feel free to whip up some (5-minute!) keto mayo with the leftover yolks! And, of course, don’t forget the jicama fries!  

Gluten Free, Paleo & Keto Burger Buns #keto #ketorecipes #lowcarb #dairyfree #glutenfree #paleo #healthyrecipes #burger #buns #bread
Gluten Free, Paleo & Keto Burger Buns #keto #ketorecipes #lowcarb #dairyfree #glutenfree #paleo #healthyrecipes #burger #buns #bread
Gluten Free, Paleo & Keto Burger Buns #keto #ketorecipes #lowcarb #dairyfree #glutenfree #paleo #healthyrecipes #burger #buns #bread
Gluten Free, Paleo & Keto Burger Buns #keto #ketorecipes #lowcarb #dairyfree #glutenfree #paleo #healthyrecipes #burger #buns #bread
Gluten Free, Paleo & Keto Burger Buns #keto #ketorecipes #lowcarb #dairyfree #glutenfree #paleo #healthyrecipes #burger #buns #bread
Gluten Free, Paleo & Keto Burger Buns #keto #ketorecipes #lowcarb #dairyfree #glutenfree #paleo #healthyrecipes #burger #buns #bread

Gluten Free, Paleo & Keto Burger Buns #keto #ketorecipes #lowcarb #dairyfree #glutenfree #paleo #healthyrecipes #burger #buns #bread

Pillowy-Soft Gluten Free, Paleo & Keto Burger Buns

Course: Bread, Side Dish
Cuisine: American
Keyword: dairy free, gluten free, grain free, keto, low carb, paleo
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8 buns
Calories: 262 kcal

Count on these yeast gluten free, paleo and keto burger buns to be pillowy-soft, extra sturdy, absolutely delicious and with a killer crumb. And, per usual, not-eggy (at all!).

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion. Though for best results we (highly!!) suggest you weight your ingredients here. 



For the paleo & keto burger buns


For the paleo & keto burger buns

  1. See recipe video for guidance on keto yeast breads. And check out the post for deets, tips and possible subs!

  2. Line a baking tray with a baking mat or parchment paper. Set aside. 

  3. Add yeast and maple syrup (to feed the yeast, see notes) to a large bowl. Heat up water to 105-110°F, and if you don't have a thermometer it should only feel lightly warm to touch. Pour water over yeast mixture, cover bowl with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly, if it isn't start again (too cold water won't activate the yeast and too hot will kill it). 

  4. Mix your flours while the yeast is proofing. Add almond flour, flaxseed meal, whey protein powder, psyllium husk, xanthan gum, baking powder, salt, cream of tartar and ginger to a medium bowl and whisk until thoroughly mixed. Set aside. 

  5. Once your yeast is proofed, add in the egg, egg whites, lightly cooled melted butter (you don't want to scramble the eggs or kill the yeast!) and vinegar. Mix with an electric mixer for a couple minutes until light and frothy. Add the flour mixture in two batches, alternating with the sour cream, and mixing until thoroughly incorporated. You want to mix thoroughly and quickly to activate the xanthan gum, though the dough will become thick as the flours absorb the moisture. 

  6. Divide dough into 6-8, shaping them into rounds using lightly wet hands. Cover with lightly oiled cling film (saran wrap), cover with a kitchen towel and place in a warm draft-free space for 40-60 minutes until the buns have substantially increased in size (see post for pics!). How long it takes depends on your altitude, temperature and humidity- so keep an eye out for it every 15 minutes or so. And keep in mind that you do need a bit extra warmth than traditional gluten doughs (I like placing the tray on top of my oven!). 

  7. Preheat oven to 350°F/180°C while the dough is proofing. And if you're baking at high altitude, you'll want to bake it at 375°F/190°C. 

  8. Bake for 25-30 minutes until deep golden, covering with a lose foil dome at minute 10-15 (just as it begins to brown). Just be sure that the foil isn't resting directly on the buns. 

  9. Allow to cool completely for best texture, but you can get away with waiting just 15-20 mins for fresh warm buns!

  10. Keep stored in an airtight container (or tightly wrapped in cling film) at room temperature for 4-5 days, giving it a light toast before serving. Though you'll find that this keto bread is surprisingly good even without toasting!  

Recipe Video

Recipe Notes

*Sorry for the caps, but before you scream sugar remember that the yeast will feed on such sugar to emit carbon dioxide and make your bread rise, so it doesn’t affect the carb count. And yes, this pure science.

**If paleo (or in keto maintenance), feel free to sub 1/4 to 1/2 cup of almond flour with arrowroot flour for a lighter crumb. 

Please note that nutrition facts were estimated per burger bun, and we found the recipe to yield 6-8 buns (think Micky D's vs a gourmet burger in terms of size). And, per usual with grain free baked goods, they're very filling! 

Nutrition Facts
Pillowy-Soft Gluten Free, Paleo & Keto Burger Buns
Amount Per Serving (1 burger bun)
Calories 262 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 5g 25%
Cholesterol 39mg 13%
Sodium 381mg 16%
Potassium 124mg 4%
Total Carbohydrates 9g 3%
Dietary Fiber 6g 24%
Sugars 1g
Protein 8g 16%
Vitamin A 5%
Calcium 9%
Iron 8.5%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Melissa says:

    Hi. I love the sound of this recipe but am dairy intolerant so whey protein is out of the question. I see where others have used powdered egg. I’m allergic to egg. Can I use egg replacer please?

  2. Carol W says:

    Would making this on the “quick dough” cycle on my bread machine be overdoing it?
    Looking forward to good hb buns!

  3. Lea says:

    Will adjust rating after I try the recipe…. CAN I FREEZE THESE? Would like to make a big batch. I’m a single mom and never have any time. Can I double everything and still get the same results? Or should I just have two sets of bowls for everything? Thanks so much. You have some great recipes on your site! 🙂

  4. Cecily Reading says:

    Thanks for all the great recipes! I’ve never had anything but yum from them!!! A couple things…I’m dairy free for the most part, so I sub organic egg powder for whey always, with no problem, and after reading in several articles the toxicity of flax, (raw yes, but WAY more when heated), I found organic oat bran Cecily Reading FLOUR) works great, and has no carbs!

    • B. Sullivan says:

      Cecily, How can oat bran flour have zero carbs? Oats, it’s flour or oat bran & thus its flour is full o carbs by nature.. 🤔.. perhaps there is a particular brand you’re referring to??🙏

  5. pat duax says:

    can I refrigerate in order to slow down the rise? They are made and now I need to leave for a couple hours so hoping I can save them.

    • Paola van der Hulst says:

      Hi pat! You can, they just might not rise as much (but on the plus side you’ll get even more of the lovely yeast flavor!). When you take them out of the fridge, let them proof in a warm spot for a couple hours xo!

  6. Sue says:

    So I couldn’t have screwed these up worse if I tried….and they still came out delicious!
    I didn’t proof the yeast and ended up treating active dry yeast as though it were instant yeast as I didn’t read the directions properly and mixed the yeast in with my dry ingredients…. I didn’t have any cream of tartar, I used molasses cuz that’s all I had and I made 10 buns instead of 8 just because another senior moment hit while cutting the dough 🙂 You know you’ve got a good recipe when you screw it up and it’s still yummy! I’m trying the bread version today…..

  7. Kathleen says:

    Hi, I’ve read this and several other bread related recipes on this site thoroughly before starting to be sure I had the right ingredients. While waiting and waiting for my rolls to rise, I came across this recipe: https://www.gnom-gnom.com/90-second-keto-bread/ Of particular note, you say in it something important that isn’t mentioned any of the other recipes. You state the difference between golden and regular flaxseed, and there seems to be a big one. Not knowing this, I used the regular kind because it was easiest to find. So here I sit with dough blobs which aren’t rising, extremely disappointed but glad I learned this tidbit for a future try at this. Perhaps you could mention this in the ingredient details for each recipe?

  8. Magen says:

    I have a question, my dad, whom I cooking for, cannot have any whey. I’m at a lose because your recipe looks amazing! Yet, is there any way, substitutions, or anything I can do to make this recipe work without the whey protein isolate?

    • Mel says:

      Hi Magen
      I have read on her website that Whey Protein Isolate is absolutely essential and that Whey Protein wouldn’t work.
      But that was all I had so I gave it a try anyway, and it was perfectly good!
      I’ve tried to substitute with Soy Protein with success, just note that the type of protein may ‘stand out’ a bit in your finished good. Both were Bob’s Red Mill brand btw. They also carry Hemp Protein and egg white powder which are good replacements imo. Good Luck!

  9. E says:

    Hi, I am new to baking keto and the eggy breads are so not palatable. Excited to try this. Only wondering if this will work with instant yeast, and if so how will the method change? Thank you

  10. Jon says:

    I don’t seem to have luck with proofing yeast, I’ve made your sandwich loaf twice and never really gotten it to rise. Is there any way we could use the instant yeast that you don’t have to proof?

  11. Brian Kerr says:

    hi there, i am going to embark on this recipe today, but i am wondering, before i get going, is the recipe complete? i have the ingredients assembled in front of me and it doesnt look like i will get 8 buns out of less then 10 ounces of dry ingredients. where did i go wrong?

    • Paola van der Hulst says:

      Hi Abby! I’m intrigued where you’re getting the 1/2 egg? Im reading 1 egg and 3 egg whites? Xo!

      • Abby says:

        OK totally makes sense now! I had adjusted the recipe for just 4 buns and thats where the confusion came from. I will re-attempt without doing the adjustment, they did turn out really yummy! Just didnt rise as much..because I didnt have the right egg ratio. Thanks so much!

  12. aneta says:

    Thank you for sharing such an amazing recipe. Just wondering if you have tried this without the coconut cream or sour cream or what the function of this ingredient is? I under the additional vinegar will decrease the pH and work with the baking powder but there is plenty of moisture coming from the butter and water so Im a bit confused. Thank you in advance for your help!
    ps. i have checked the full bread thread you have as well on this topic

      • Aneta says:

        Thank you so much for the quick reply. Trying to deal with some allergens. Any chance you have a substitution for the almond flour and use only coconut? Would you have an idea of the ratio?

        • Paola van der Hulst says:

          Coconut won’t work at all… sunflower seed flour is the closest sub I know of (but I haven’t tried it myself here si can’t guarantee) 😘

  13. Dianne says:

    Made these today, turned out perfecty!
    Can’t wait to try all your other recipes. They all look amazing! Thanks so much for sharing!

  14. Tonya says:

    What is the sub ratio for replacing flax with physllium? I cannot get golden flax here only the brown. I want to make these tomorrow!

  15. Tonya says:

    I really need to know do I sub the flax with the physllium 1:1? I cannot get golden flax where I live. I want to make these tomorrow.

    • kelly says:

      I believe you can use more psyllium husk or maybe extra almond flour. Read the full blog post, sometimes the answers are already in there.😊 Good luck!

  16. I bake these buns every Sunday, to last me my working week, I freeze one for the 5th day, they taste just as great on the last day as they do on the first day. I love your yeast proof recipes, you are so clever Paola. Just bought your book, very excited 😆

  17. Stephanie says:

    Came out WAY too wet to shape. Any idea what I may have done wrong?? I s there some way to correct consistency if this happens next time?

  18. Lorayne says:

    Hi Paola
    Love so many of your recipes!
    My buns seem to flatten out as they prove and then bake… unlike yours that seem to stay rounded. I am following your recipe to a T with the accept ion if collagen powder instead of whey. Wondering if they are too moist? Can I increase the flours slightly? These are truly amazing with an incredible crust.
    Thank you.

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