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!). 

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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!  

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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. 

Print

Ingredients

For the paleo & keto burger buns

Instructions

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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132 comments

  1. 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

  2. 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?

  3. 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?

  4. Abby says:

    Hey!
    Im wondering if the .5 egg means half an egg? And if the 1.5 egg whites is an egg 1/2? Let me know please!

    • 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!

  5. 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

    • Paola van der Hulst says:

      Hi Aneta! Helps with texture and taste imo. Can use water if you want, but i like the touch xo!

      • 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) 😘

  6. 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!

  7. 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!

  8. 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!

  9. 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 😆

  10. 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?

  11. Lorayne says:

    Hi Paola
    Love so many of your recipes!
    Question:
    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.

  12. Liz says:

    I can’t wait to try this recipe! Can leave out apple cider vinegar? any substitution?
    Thank you and looking forward

    • Karen says:

      Yes, I am also wondering what you can substitute for whey isolate – collagen or gelatin maybe or more egg white? The requirement for whey protein has put me off trying a number of your ‘bready’ recipes so it would be nice to know a substitute.

  13. Saul says:

    Hi, can you please send me the recipe video link, here are 2 videos but from other recipes, not the burger buns

  14. Christina M Wojcik says:

    Hi, these sound perfect, I was wondering if I could use monkfruit extract in place of the honey to feed the yeast.

  15. claudia says:

    Allo, j ai fait c est petits pains,,,et ils sont tout simplement DÉLICIEUX wow !!! J Y ai goûté toster , plain, en burger ,,,mille merci enfin des pains céto qui goûte le pain !! wow wow voulais partager photos sur ton Instagram , je n ai pas été capable, mais je me devais de t écrire 😉 je vais essayer en faire un pain dans moule a pain on verra merci ton site regorge de belle recette,,,le paradis pour cétogènes hihi

  16. JanP says:

    How many rolls are the macros based on?
    My stomach doesn’t like flax. How much psyllium would I need to sub?

    Thanks!

  17. Connie says:

    When are the sesame seeds added & do they need butter or egg to adhere (so they don’t fall off while rising or after baking)?

    (Appreciate how informative this site is & love the enthusiasm!)

    Thanks,
    Connie

    • Paola says:

      Awww thank you Connie! You can either brush them with egg white or melted butter before sprinkling them on (sorry I missed including that!) xo!

  18. Karen says:

    These are amazing! I may be a late-commer, but the amazing texture to these rolls isn’t lousy on me! I made them smaller for a dinner roll. Although not fluffy like a wheat dinner roll, they are the most bread- like thing I’ve tasted on keto. I would love if you came up with an actual dinner roll, I’m sure it would rock! Thank you. Thank you. Last Thanksgiving I made a fat head roll– not my thing– these are way better.

  19. Manuela says:

    Sorry! I did not read the blog post very well. You mention it. Good to know I’m not the only one who doesn’t like the slimyness. I grind my own flax seed in a thermomix. I will try grinding longer.

  20. Manuela says:

    These sound great. I just started Banting/keto last september so I’m still on a quest. Actually I do not miss bread much – being a bread monster before – but I tried Banting Bread this is almost pure flax seed and I did not like the mucous/slimy texture… you know what I mean. Like in ocra… I do not like that at all. I really need to know that before I step into this project for I will not be disapointed like with the Banting Bread.
    Paola, thanks for all your great recipes!

    • Paola says:

      The trick with flaxseed is to ALWAYS use the Golden variety, but the meal not the seeds, and always regrind it yourself again xo!

  21. Cat says:

    I still haven’t mastered the loaf – yet (too much collapse post bake even cooling it on its side) but these buns are amazing! I made my first batch in August and they rose beautifully with no post bake collapse. I wrapped them individually in cling wrap, put them in a bread bag and froze them. Ate the last one yesterday and it tasted as fresh as the day I made them. I know 3+ months is a long time but I kinda forgot two were in the chest freezer until I decided to clean it out, defrost it and get it more organized (which I obviously needed to do!). At any rate, I can attest these freeze very well individually wrapped and are delish even after almost 4 months in the freezer. I’ve got another batch rising at the moment. Fingers crossed my first batch wasn’t a fluke.

    • Paola says:

      Awesome to hear Cat! You know, I think your problem with the loaf might just be that you’re undertaking it a tad (so it collapses post bake!). And as the buns require less structure and bake easier, they’re working for you better!

      • Cat says:

        That is entirely possible. It browns so much, even with the foil “tent”, that I probably am. I’m thinking about trying the loaf again in my bread maker since it has a gluten free setting. I don’t like “baking” bread in it (I’ve always just used the dough setting on it for regular bread) because the mixing blade leaves a hole in the bottom and the loaf is so wide. Even if I can’t get the loaf right, at least I have a 2 out of 2 success rate with the buns 🙂

  22. bob jones says:

    I have followed this recipe exactly a couple times now with no success. they come out super dense and more like a scone than a hamburger bun. ive tried weighing the ingredients, made sure everything was room temp, didnt leave anything out… not sure where im going wrong or how you’re getting fluffy results but mine just don’t rise enough. the yeast is definitely getting properly activated but when its time to let them formed buns rise they rise a little just nothing like they should be. please help me.

    • Paola says:

      Hi Bob! If your yeast is proofing well, where are you leaving your buns to proof? If it’s just room temp, they might just need a little extra help to rise (think the top of your oven while its warming up). Thats usually the culprit here, as grain free yeast doughs do seem to require quite a bit more warmth when proofing

  23. Leilah says:

    Can these buns be frozen after baking? As they are a little more labour intensive, I’m hoping to make s batch and freeze.

  24. tala says:

    Hello!,
    This recipe seems very cool and I would like to try it. My only question is why GOLDEN flaxseed meal and not just regular flaxseed meal?

  25. Jeff says:

    Help! I’ve tried making these twice now, and I can’t get them light and fluffy. They turn out dense and moist. Is the yeast supposed to be completely bubbly and fluffy throughout or just the surface? When I mix in the wet ingredients, you say to mix until light and frothy, but mine is more of a liquid. I’ve let them rise with a warm towel and they do get bigger, but more flat and dense once baked. I bought everything but the xanthum gum using your links so it’s the same products. Any suggestions?

    • Paola says:

      You can use inulin! I know Swerve has inulin, but tbh I haven’t tried to prove it with it? Maybe worth a shot and see if it bubbles nicely?

  26. diana says:

    I made these buns last week and they are truly the best bread I’ve had in 15 years of low carb baking! I was meticulous about using the correct weight measurements, and I heated my oven up a little before putting them in to rise. They rose beautifully and baked up perfectly. I used my bun pan and made six with the recipe and ended up slicing each one horizontally into 4 slices–yes, they were that huge! I use the top and bottom pieces for burger buns and the two inner slices for sandwiches and toast. It toasts up really nice and crisp, too, something that most low carb breads don’t do. Thank you for all of the recipe development and testing that you do–everything I’ve tried on this site has turned out very well!

  27. Carla says:

    AWESOME RECIPE! Great taste and texture!
    Mine deflated a little and I am wondering if this is the reason. Do you mix the water, syrup and yeast for 7 minutes until frothy or let rest 7 minutes? ( I let mine rest for 7 minutes and it did get nice and frothy)
    In the Method notes it says:
    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.
    In the printable recipe it says:
    Pour water over yeast mixture, cover bowl with a kitchen towel and allow to rest for 7 minutes.

    Do you think whipping the eggs whites a little would also help with lift?
    Thanks!

  28. Julia says:

    Has anyone tried making the dough in a bread machine? The order of ingredients seems pretty specific but I’m just curious. It’d make life easier, but I’ll definitely try these either way.

  29. Bonnie says:

    Hi Paola,
    Mine are still a little slimy…at first I was using just flax meal and then after reading one of your comments on another’s review I bought Bob’s golden flax but there was still a slick feel in my mouth.
    Is this from the flax? Can I substitute anything else?
    Thanks!!

    • Paola says:

      Hi Bonnie! Are you re-grind it? Also, are you making sure to buy the flakes rather than the seeds (I’ve never been able to successfully grind whole flaxseeds at home). Alternatively, you could just be underbaking them a tad! I hope this helps xo!

      • Bonnie says:

        I actually did not re-grind! Maybe this will help 🙂 Thank you!
        I just want to say your site has made my keto life so much better! A total game-changer!!
        Keep up the good work Paola….we need you! 🙂 🙂 🙂

        • Paola says:

          SO happy to hear this Bonnie! And yup on the flax, I’m fairly certain that should be it (grinding it helps redistribute the moisture more evenly = more even baking) xo!

  30. Amy says:

    Seriously amazing.

    A bit of work but well worth it.

    Our house smelled just like proper bread while they baked.

    The crumb is light and fluffy but with great structure, they rise properly and making them made me feel like a real baker.

    We made roast beef & gravy rolls with these for dinner, they were absolutely perfect.

    Just love this recipe, thank you for sharing it.

  31. Patricia says:

    Ok, so mine came out more dense than fluffy. I followed the recipe – no substitutions. They rose properly. However, I was not able to weigh the ingredients. Could that have made the difference?

    • Paola says:

      Maybe! The grain free flours can be hard measure precisely by cups. The only other thing off the top of my head is the flaxseed, did you use golden rather than regular? xo!

      • Patricia says:

        Ah! that would be it! I thought I had Bob’s golden flaxseed but it was in fact the regular…thank you so much. I will try again!

  32. E Phelps says:

    Just made this again – fifth batch! Can you say these are a hit?? Tonight I made them in to hot dog buns. I sliced the hot dog in half to lay on the bun – OMG I am so happy to be able to eat a hot dog in a bun again! Hubby is delighted as well. This recipe is a keeper!!!

  33. angie says:

    it rise nicely before baking but somehow during baking, it reduced slightly in size. Turned out quite dense and looked slightly moist in the center. do I absolutely need to regrind the psyllium husk powder?

    • Paola says:

      Hi Angie! I think your problem most likely is that you simply under-baked them (undercooked center pulls the bread down and they collapse more post bake). So just do 10-15 mins more next time? If you are using psyllium husks rather than powder this could account for the longer baking time needed. I hope this helped xo!

  34. Toni says:

    They turned out amazing! So soft and great both warm and cold. I accidentally forgot ginger and they still rose fine so I’m curious to make them again with ginger 🙂 Also, I didn’t have psyllium husk so I just used flaxseed instead. (Just reporting in case anyone else wonders if there’s any difference.)
    Thanks so much for this recipe!!! 🙂

    • Paola says:

      Ginger helps with the rise, so it depends on a lot of factors how much of a difference it makes to you (I bake at very high altitude so I see a nicer rise 😉

  35. Angie says:

    Hi, I made this today, they are delicious!!! And the closest to “real” bread I have made so far!! Added about 3 tbsp of chopped fresh rosemary and my kitchen smells wonderful!!!

    I made them into 6 buns, they didn’t really rise as nice as what you have in your pics but they really do taste great.

    One question I have – the center of my bun is slightly moist, are they supposed to be like that? I didn’t regrind my flaxseed meal, could that be the reason?

    Thanks for the great recipe, your site is my most visited keto recipe site!!

    • Paola says:

      Hola Ana Barbara! Compro la de Flor de Alfalfa (es la crema normal mexicana, el equivalente de la sour cream americana). Tmb es de libre pastoreo, organica etc. xo!

  36. Melinda says:

    OMYGOODNESS!! SO good! Doing the happy dance here! These are the BEST keto rolls I’ve ever found; and I’ve tried every recipe for a keto bread that I’ve seen. They truly do hold up to a burger, not an easy thing for gluten free breads. Also made the jicama fries and the mayo that you suggested…they are both winners as well! Paola, EVERY recipe that I’ve tried on your site is nothing short of amazing!! Thank you, thank you, thank you!!

  37. Jenny says:

    Paola, you are freaking genius….my regular eating hubby just came down stairs and said I was killing him with the smell of these cooking. I told him to have the other half with butter (because I ate half just as they came out of the oven). He even “mmmm…mmmmm’d” them. Well done, Paola!!!!!! The house smells amazing and my hubby can’t believe this is keto bread! I love you!

  38. anjali says:

    Would this work with sunflower seed flour or another nut free option?? (allergic to treenuts)

    you’re recipes all look so yummy!!

  39. Debby Baptiste says:

    These are sitting on top of the stove waiting to go into the oven … and I am SOOOOO excited!! To be able to have bread! I have tried so many keto breads and I can’t get past the “eggy” part of them….I can’t wait to try it 🙂 Thank you so much for sharing!! I am going to get those brownies baked up soon too!!

  40. EAP says:

    I can’t find my previous post – I wanted to add this comment to it. I had made this recipe initially and had issues with gumminess when I sliced it. I re-made the recipe this weekend and actually let them rise a bit longer in a warmed oven, then baked a few minutes longer at 375 degrees F. They came out perfect! My husband LOVES them . . . it was so nice to eat a burger with a bun instead of lettuce wrap. Looking forward to my fav BLT for supper tonight!

    • Paola says:

      Hi Sarah! While I haven’t tried it myself, I honestly don’t think they will turn out as intended 🙁

  41. Wow, these are amazing! I had to sub the whey protein with pea protein as that’s all I could get and it worked fine. Even more amazingly, after I misread the recipe and messed up the method, they still turned out great! Thank you for an awesome low carb bread, I’m thrilled it’s back on the menu for me 🙂

  42. April says:

    These are AMAZING. My husband says he likes them better than wheat buns and has asked that I make them again immediately. Thank you, you have saved my smashburger habit.

  43. Kathleen says:

    Paola, I’m new to your site, been keto for 2 years, and wondering how on earth did I not find you sooner! Martina from ketodietapp mentioned your tortilla recipe and I clicked through and found myself here in Wonderland: off to the side of the tortilla recipe was a photo of cinnamon rolls, which led to this burger bun recipe and then your loaf bread recipe. After a quick run to the grocery for yeast (haven’t needed that in 2 years), I made these buns, which turned out beautifully. You’re a genius for the gluten-free, paleo, keto worlds! I’ll be hanging around your site quite often now that I know about you. Thank you for sharing your delicious recipes. Best gluten-free, keto bread ever! Excuse me now, I’m off to make your version of Alice Medrich’s cocoa brownies. I’ll check in with you over there.

  44. Cat says:

    I can never get the loaf to rise properly and/or not deflate upon cooling, but these hamburger/sandwich buns were a huge success. And so tasty! I’m thinking next time I’m going to make the number of buns I need and use the remaining dough to make dinner rolls….or just use the entire thing for slider buns/dinner rolls. I have so missed my yeast breads since going keto. Thank you soooo much for all the great recipes, Paola. P. S. Your butter cream fat bombs are da bomb!!!!

  45. Janice says:

    These are in the oven as I type. The batter has a delicious flavour…just had to try before hitting the oven, so I’m very much looking forward to them. You referenced the possibility of substituting arrowroot flour 1/4 – 1/2 cup. I’m not sure if I’m clear if that is a 1:1 sub. We’ve weighed the almond flour in grams, but not sure if it’s a straight replace on the cups. Thanks so much!

    • Paola says:

      Hi Janice! There’s roughly a 7-10 gram difference, but in all honesty I haven’t found that it makes a difference funny enough- so I generally suggest that readers to do a straight sub (1/4 cup for 1/4 cup, or 1/2 cup of course). xo and hope you love it!

      • Janice says:

        just scoffed one down – did not wait the suggested 15 minutes. DELICIOUS. Life changing! Thanks for the quick reply. I’m making another batch

  46. Evalin says:

    You are evil. Just wanted to get that out there. E-v-i-l.

    I thought I was doing just fine without bread (never had been much of a fan, to be honest), and then I saw these rolls on Instagram. Thought I’d make them, mostly to see if my daughter would maybe like them (we both have celiac disease and + have to eat grain free now due to other food sensitivities).

    This is not just the most amazing keto bread roll I’ve ever tasted, this is better than most traditional bread rolls!
    I’ve just gobbled up two (!), still slightly warm, slathered with butter and oh, maaaan, they were divine! My daughter loved them too.

    So I am torn between: 1) thank you so much! and 2) you’re evil! 😀

    Because now I’ll have to make these more often than I can really afford to (super fine almond flour is impossible to buy in my country, so I have to order it from abroad, mostly from the US – I’m in Europe – and it costs an arm and a leg + taxes).

    But… they’re so yummy!

    • Paola says:

      I’m literally cracking up Evalin! I have Celiacs (and grain sensitivities too!) so I definitely know how you guys feel!

      Regarding the price of almond flour, I actually get you too as I’m currently based in Mex City and almond flour is about $20 a bag (!!). So I discovered iherb.com, they have a loyalty program and ship worldwide (I don’t pay import duties unless the packages are above $50). I know this varies from country to country, but hopefully it will work for you! xo!

      • Evalin says:

        Thank ypu fot your reply. 🙂

        I am a long time iHerb customer, but now that the shipping costs have gone up for heavier items, it’s too expensive to order flours from iHerb, unfortunately, plus the tax limit in my country is just 22 Euro (around $25) and that includes the shipping costs (!).
        It used to be great in the good old days when they had a flat $4 shipping fee for up to 4 lbs.

        These days I usually order from Vitacost, whenever they send me a “$30 off of your $100 purchase” coupon, so the coupon covers the shipping cost (but still, there’s a 25% tax + handling fees).

        So I use fine almond flour sparingly, but you can bet these rolls are what I’ll be using it for most often (apart from your super flakey pie crust, which is so yummy too!). 😀

        This is my go to place for the gluten free & grain free recipes. So yeah, you’re evil… but the best kind of evil. 🙂

  47. Jacqui says:

    I don’t ever comment on recipes that I find on blogs. But THIS. This is TOTALLY worthy!!! Hallelujah! You don’t even know how much these rolls have rocked my world. Keto bread that is *actually* bread flavoured!!! Not eggy, not almondy. Not wet and gummy. Just dry. Impostor wheat bread. DELICIOUSNESS. Holy wow. You are certainly the QUEEN of keto bread!!! My only adjustment to the recipe was I substituted 15g of Egg White Protein Powder (because I didn’t have unflavoured whey) and they came up a treat!! *bows* We’re not worthy! We are not worthy!!

    • Paola says:

      This is SO awesome to hear Jacqui! Thank you for your comment, totally blushing (and cracking up!).

      I’m also super excited to hear that the egg white protein powder worked of you here! I had tried it in the sandwich loaf and I found that it still collapsed, but I’ll try again with the rolls as they’re size prob makes a big difference. xo!

  48. Bradley says:

    Hi! Loved your keto bread recipe. I’ll make these, too! Just wondering about the proofing time. The description still says “until risen past top of the loaf pan”. How do we know for these buns?

    • Paola says:

      Oh yeah oops sorry about that Bradley (what would I do without you guys?! 😜)- the buns don’t quite double in size, but I put the before/after pics in the post for an eyeball reference (which is usually how it is anyways with yeast breads). xo!

  49. Isabelle says:

    Hi Paola. You write that your recipe (and a couple of other ones 😉 ) are dairy free but it as whey isolate protein! This is dairy , no? Is it possible to substitute with the same result?

    Than you for your great job!

    • Paola says:

      Hi Isabelle! The thing is that whey protein isolate is a gray-area ingredient as even though it’s dairy derived, it’s filtered so it ends up lactose free (so some consider it paleo, others don’t). And I know that many peeps that are dairy free can do some WPI (but of course, like any ingredient, it doesn’t work for all). I’m working on testing some subs which a few of you guys have reported back on in the bread (collagen and hemp pro). xo!

  50. Man says:

    Does it have to be whey protein isolate? Or can I use regular whey protein powder? Is there a difference between the two when baking?

    • Paola says:

      In all honesty I haven’t tried with whey protein, but a few readers have reported back throughout the yeast recipes that they use it with success. xo!

  51. Farah says:

    Hi…
    Regarding the psyllium husk… is it the actual husks ground up in a spice grinder or is it the store bought powder?

  52. jackie m says:

    I love your blog. Your recipes have helped so much!! I am one of the diabetic who have found Keto to change my Blood Sugar numbers amazingly AND have helped me to loose weight! As for the buns, can they be frozen? I am single and to make that many buns (in the midwest humidity) they would mold – even in the fridge, before I could eat them.

    • Paola says:

      Tbh I hadn’t thought about keto and diabetes until all you guys began reporting on it (and obviously makes SO much sense!). My doctor told me he has also begun to put patients on the keto diet and seen incredible effects (he put me on it for autoimmune).

      And on the buns Jackie, they definitely can be frozen! Also a small household here, so everything I make gets frozen at one point. I’ve found keto breads (and overall baked goods) to freeze great. xo!

      • Constance says:

        Hi Paola! I’ve been enjoying some of your recipes, and can’t wait to try this one. 🤗
        Do you freeze them before or after baking?

          • Constance says:

            Hey Paola,

            So, I froze them and have been happily using them to enjoy bread while keto. THANK YOU!

            However…it look like they’re shrinking in they freezer. Any reason why that might be happening? I mean, they’re still delicious…just look smaller! Lol

          • Paola says:

            They’re probably cold?! 😂 sorry bad joke! In all honesty I don’t know why they shrank? I don’t think I’ve noticed that from my end

        • Constance says:

          I don’t know if this will post in the right place, but YOU ARE FUNNY! Lol

          My second batch seems to be “holding their size”. Thanks Paola! (-:

  53. Kari Bohning says:

    I seriously can’t get over your recipes! You’re my next blogger to experiment with. I have tried your brownies and those failed ( I’m sure it was my fault!). Your pictures are just insane!! You’re a super -food- hero!!

    • Paola says:

      OH oops on the brownies! If you let me know what failed I can probably help, I’ve helped a bunch of readers get them right 😉

  54. Leslie Warren says:

    Thanks Paola, I’ll post what I substitute. And sorry for the duplicate post (oops, patience grasshopper). 😉

    ~Leslie

  55. Leslie Warren says:

    Paola,

    I’m not sure if my comment posted. Is there another substitution for whey? I cannot eat whey. Thank you!

    ~Leslie

  56. Claire says:

    So if a burger bun is about 3g net carbs… a whole burger with toppings etc is about 4-5g net?!!! You’re a magician Paola!

    Are the ones in the pictures the size when you get 6 or 8 buns a batch?

    • Paola says:

      Lol yeah that’s about right! The fillings are mostly carbless, aside from the tomato, awesome stuff!

      I actually yielded 7 for mine 😉

  57. Emma says:

    You are amazing!!! You’ve answered my prayers. These look so good. I wanted a REAL burger bun for summer bbq’s but there haven’t been any good recipes until now! You never cease to amaze me with your incredible recipes. Thanks, Paola!

  58. Renee Patrick says:

    I love your recipes. Thanks for sharing. Do you think. Could shape them into hot dog buns just as well? Dying for a bun for my sausage and peppers.

    • Paola says:

      Awesome to hear Renee thank you! And yup definitely can shape them as hotdog buns (you just gave me a MASSIVE craving…! 😂)

  59. Leslie Warren says:

    Paola,
    I cannot eat whey. What would you recommend as a substitute for the whey protein isolate? Thank you! I’m really excited to try your recipes!

    ~Leslie

    • Paola says:

      Hi Leslie! Ok so this is a bit of a tricky one as whey protein isolate is used in commercial baking to get bread to rise better (so it’s a scientific fact that it works). Having said that, a few readers reported back on the sandwich bread recipe that they subbed with collagen and another one with hemp (you can run a search on that page and you’ll get their in depth deets). I haven’t tried them yet tbh, so cannot guarantee.

      Otherwise, check out the bagel recipe- that one can handle subbing the whey with just more almond flour. THey’ll collapse a bit post bake, but the taste will be solid.

  60. Deborah says:

    Paola, does it make any difference if you use rapid rise yeast vs the standard dry yeast? Can’t wait to try these…..look WONDERFUL. Also, have no honey or real maple syrup in the house but do have sugar for non low careers. How much sugar might you use to proof the yeast instead of the syrup…..my guess is 1 tsp sugar and 2 tsp water?

    • Paola says:

      Hi Deborah! Sure thing, they’re interchangeable! Regarding the sugar, 1-1/2 tsp will do the trick just fine- enjoy!

  61. Nina says:

    If I could give this recipe 10 stars I would! We’ve been making your bread recipe for a couple months now, and it’s responsible for finally getting the hubby on board with keto for his diabetes! Your recipes have been a godsend for the family thank you!

    • Paola says:

      Oh wow Nina this is so wonderful to hear! I keep hearing great things from you guys with diabetes and how keto is substantially decreasing insulin intake!

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