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*
Fat 22g34%
Saturated Fat 5g25%
Cholesterol 39mg13%
Sodium 381mg16%
Potassium 124mg4%
Carbohydrates 9g3%
Fiber 6g24%
Sugar 1g1%
Protein 8g16%
Vitamin A 250IU5%
Calcium 90mg9%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. KATHY KENDALL says:

    I’ve been missing bread! These are the closest to real bread of all the recipes I’ve tried. I make chaffles and other bread substitutes but these are the BEST. I followed the recipe exactly. While I would not say they raised a lot they were puffy. I wouldn’t say they were “pillowy soft” but they are very good. I live at close to 7,000 feet so I took your advice and used a bit higher temperature to bake them but I’m not sure it mattered. I will be putting this recipe at the top of my “must bake” recipes. Your website is always the first one I go to for yummy recipes.

  2. Maxine says:

    Just made these buns tonight — I was craving sliders — and they turned out GREAT! Was initially skeptical because, well, keto bread recipes often don’t live up to the hype. But got to tell you this is a keeper recipe! Thank you Paola! Wish I could share a photo of the finished buns and the awesome sliders we enjoyed…picture perfect!

  3. Alley says:

    Hi, This looks amazing! You said you tried many substitutions, what did you find worked best for a nut free version (coconut is ok, almond is not…allergies…boooo!). I have found anything with coconut flour is just disgusting!

  4. Sherrie says:

    I am at 6200 feet. I found that using your recipe, it really didn’t raise very high. So I was wondering what I would need to change in the recipe for it to raise better so it will be as light as yours?

    • Hi Sherrie! Like I commented in another post, I also baked these at high altitude (Mexico City!). I would just try to give them a little more time and perhaps a bit more warmth (very important!). You can do a ctrl+f for altitude notes in the recipes were adjustment is needed xo!

  5. Vicki Gould says:

    This recipe is true game changer for me. My husband and I have just begun eating keto and have struggled with bundles burgers etc. This recipe was so forgiving of my amateur ability to “follow” the recipe. Can’t wait to get it right, as it was truly delicious even with error. Thank you for helping us get to the other side of delicious food.

  6. Stephen Bloch says:

    15g, 18g, 56g, 58g are measurements by WEIGHT (technically mass, but let’s ignore that). Converted to U.S. measurements, the first two are just over 1/2 ounce and the latter two are about 2 ounces. In cooking, this is what matters.

    1/4 cup, 2 Tbsp, etc. are measurements by VOLUME. Converting weight to volume depends on the density of the substance you’re measuring. Which isn’t a problem for things with a predictable density: 2 ounces of water is almost exactly 1/4 cup, varying by only about 4% with temperature. 2 ounces of butter by weight is about 9% over 1/4 cup, and I don’t think it varies much with temperature either. But 2 ounces of something powdery like flour, whey powder, or psyllium husk could be anywhere from 1/4 cup to over 1/2 cup depending on how “fluffy” the powder is at the moment, which is why they recommend measuring powdery ingredients by weight rather than volume.

    I’m looking forward to trying this recipe. I don’t happen to have any commercial yeast in the house; have you tried it with sourdough? I presume the proofing and rising time would be longer.

  7. Regina says:

    Hi! For the serving size of one bun, do you mean on half so like an open face sandwich? Or one full burger? Top and bottom half?

  8. Corinne says:

    I found the dough to be pretty wet and I weighed everything carefully. Mine were more dense as well. Is the dough supposed to be wet and sticky?

  9. Kiera says:

    I am confused about the conversion between metric and US measurements. It says 15g whey protein isolate, but then when I switch to US, it says 1/4 cup. And then 18g psyllium husk to 2 tbsp, which makes no sense because 18g is more than 15g, yet it is converted to an amount half the size as the 15g is converted to. That can’t be right. And it also converts the 56g butter and 58g sour cream to 1/4 cup, which makes no sense compared to 15g or 18g also being 1/4 cup. Which measurements are the correct ones???

    • Jennifer Gonzalez says:

      Did you try the instant yeast? That’s all I could find. I tried reading up on it and only ended up more confused. I tried it and I’m just hoping for the best. I’m proofing my dough now but I don’t have high hopes for a good end result. I’ll post back once it’s done.

  10. Kathy Cooke says:

    These are really good. Made as written. I got 7 buns, but I’d try to stretch it to 8 next time. My buns didn’t rise as high as the ones pictured, and I forgot to sprinkle on sesame seeds after the rise. My yeast was old, so I’d try some fresh yeast next time. I ran the dryer for two minutes, and then let the buns rise in there, and they did increase significantly in size. I tented the buns at around 18 or 20 minutes in the oven, and they came out a lovely golden brown after 30 minutes in the oven. I probably could’ve taken them out at 25 minutes for softer buns. The crumb is dense and tasty, no hint of egg. I’m happy with these. Served sloppy joes on them, and they held up to the weight and juiciness wonderfully. Mine came out to 313 calories per bun with 4.7g net carbs and 24.3g of fat.

  11. Serenity M. Simpson says:

    Wow!! These are AMAZING! Totally delicious by itself and with a burger. You’re not playing! Your recipes are top notch and never fail me. I’m a true fan.

  12. Heike says:

    Any good replacement for the whey protein isolate? The one mentioned here and all the others I found have soy lecithin in them. Guess who is allergic to soy? This lady so I can’t use this. Thanks!

    • Gaby says:

      Love it sooo much !! I was missing so much a burguer with buns this is awesome thanks! Just one questions how many carbs per bun

  13. Matt says:

    As a hamburger bun, they were ok. Toasted w/ butter, they were great.

    Some questions / possible additions to the directions…

    I got good yeast activation, the butter was definitely cool, and my eggs and egg whites were room temp. However, when I put the wet ingredients in the mixer, I did not get anything resembling “light and frothy”. It just looked like liquid.

    I did get some decent rise, but I ended up putting them in the oven on proof for 10min, then turning the oven off. Would have taken forever on the counter.

    When baking, a target internal temp would be good. I did 2 batches and the first I went just off color, and they were a bit too soft in the middle. They were about 200 degrees. The 2nd batch (larger balls), I brought it up to 210-213. The color was better / darker and they seemed less ‘dough-like’ in the middle. I found the temp hung out at 203-208 for a while before tipping up over 210.

    Overall, great bread for keto. I had just got done making gluten bread for the kids and, man, that stuff is divine. This will have to do, however.

    Thank you!

  14. Ruth says:

    I love these even though mine haven’t turned out as fluffy looking as yours. I wish I knew why not?! I’ve tried measuring my ingredients and weighing them. Both times they are a bit moist inside and not fluffy looking. I’m open to suggestions.
    Thanks for your recipes though!!

  15. Jackie Martin says:

    These are my go-to hamburger buns. Today, while making them they seemed a little wet, possible a little more egg white than was called for. I added a Tbsp oat fiber (I make 1/2 recipe) and found a them improved..more ‘bread like’.
    As others have said, your site is so useful and appreciated!

  16. Therese says:

    Is it me or are the sesame seeds not in the ingredients or instructions? I put them on as they are rising, it made the most sense. I can’t wait to try these! When I noticed it had the same ingredients as the sandwich bread, I made both at the same time. They are rising now, can’t wait to try! I turn my oven on warm then off after a few minutes and keep my dough in the warm oven to rise.

  17. Cristina says:

    Paola, God Bless You!! You are a genius. The buns are baking right now and they smell divine. They almost doubled in size while rising and look just like your pics. I’m amazed; beyond impressed with your work (I’ve made the cinnamon rolls and chocolate French silk pie……WOW !!!!!! ) I could go on and on but THANK YOU…..10 stars for all your recipes 😉

  18. Tanya from Canada says:

    This is the first keto bread recipe that I have made that can actually stand up to a hamburger and not fall apart. They do not have the big air bubbles as most do. I made 2 less than the recipe suggested just so the buns were larger. They freeze well. Thanks for the recipe – it is awesome!

  19. Veronika says:

    This is the BEST Keto bread recipe I have yet to come across. I mean, I am so so happy to have found this recipe, thank you! I have thus far had a fear of yeast, but this was not intimidating at all and I was shocked at how great these buns came out. I can have a real cheeseburger again! I’ll never indulge a lettuce bun again. THANK YOU!

  20. Juliet says:

    Hello 👋 I so appreciate you and your blog! I’m very curious to know what role the baking powder plays in this recipe given the rising time before baking. Are there long acting baking powders? I’m in a very damp climate at sea level and despite terrific success with every recipe of yours I’ve tried, I’m struggling to get this one to work for me. I’m experimenting with a much shorter rise to see what happens with more activated baking powder. Wondering if you have any wisdom you can share about the relationship between the yeast and the other levening agents in your recipe 😻

  21. Eveline Klamt says:

    ohmigosh, this is an amazing recipe. After giving up even GF bread once I’d gone keto, this is such a treat and SOOOOO delicious. I’ve tried the bagels and now the buns and my next thing will be the bread in a loaf. Fantastic. Thank you so much for your work, this website (new to me) is just the best. Been trying lots of your recipes. Going to do the gingerbread cookies this weekend. Thank you, thank you, thank you.

  22. Marv Deprez says:

    Hello Paola!

    Thank you for this recipe! I’m late trying it but definitely worth the wait. Excellent combination of ingredients that counter the typical weird-ness of psyllium husk bread products. These were delicious. Thank you for the hard work getting it Paola-Perfect! I love you!

  23. Tanya - Canada says:

    These hold up as hamburger buns!! I have made several other keto buns and find they are too light/ airy or all apart. (My second runner up to these are the buns on diet doctor, but find they are better for a dinner roll – too light for a hamburger). These are dense and you can put mushrooms, tomato, mayo etc without the bun breaking apart. I used more Psyllium because I didn’t have flax – but will make with flax next time. ( I made 6 buns as 8 would have been too small for the size of burgers my family enjoys.)

  24. Adriana Gutiérrez says:

    The title of this recipe should be “BUT WAIT, THERE’S MORE!” Yes, I used almost every single specialty ingredient in my pantry! (What? No oat fiber? No lupin flour?)

    Tedious as this recipemwas, I soldiered on because I have complete trust in Paola’s recipes.

    My first batch is rising and I am now anxiously awaiting the finished results so I can have grilled veggie sandwiches (eggplant, zucchini, mushrooms and feta!).

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