Count on these gluten free, paleo and keto burger buns (with actual yeast!) to be pillowy-soft, absolutely delicious and with a killer crumb. And, per usual, not-eggy at all!
Gluten Free, Paleo & Keto Burger Buns 🍔
Pillowy-Soft! ☁️
These low carb buns are the off-spring of my 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 my 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 (think double batches, stashed away for a rainy day). Oh, and you might also be surprised how good this bread is even without toasting.
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
After rise
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.
Yup! These low carb burger buns are suuuper sturdy (i.e. they can handle outrageous burgers!).
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!
(Pillowy-Soft!) Gluten Free, Paleo & Keto Burger Buns
Ingredients
For the paleo & keto burger buns
- 2 teaspoons active dry yeast
- 2 teaspoons maple syrup or honey, to feed the yeast (pssst! no sugar will remain post bake)*
- 120 ml water lukewarm between 105-110°F
- 168 g almond flour **
- 83 g golden flaxseed meal finely ground
- 15 g whey protein isolate
- 18 g psyllium husk finely ground
- 2 teaspoons xanthan gum or 4 teaspoons ground flaxseed meal**
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon ground ginger
- 1 egg at room temperature
- 110 g egg whites about 3, at room temperature
- 56 g grass-fed butter or ghee, melted and cooled
- 1 tablespoon apple cider vinegar
- 58 g sour cream or coconut cream + 2 tsp apple cider vinegar, at room temp
Instructions
For the paleo & keto burger buns
- See recipe video for guidance on keto yeast breads. And check out the post for deets, tips and possible subs!
- Line a baking tray with a baking mat or parchment paper. Set aside.
- 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).
- 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.
- 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.
- 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!).
- 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.
- 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.
- Allow to cool completely for best texture, but you can get away with waiting just 15-20 mins for fresh warm buns!
- 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!
I made this for the second time with much success! I didn’t have whey protein isolate (it’s on order in Amazon), but I subbed Great Lakes Collagen Hydrolysate gram for gram like was mentioned in the bagel blog sub tips and it worked! Made 6 buns. Was perfect for my burger. Love that your recipes aren’t all these fathead recipes. Thank you so much for sharing. It’s making the last 6 weeks of gestational diabetes go by much easier. I’m controlling it by diet and your recipes have been very helpful! I just got your Nooda pasta in the mail. Can’t wait to try that, too. I also have Magic Spoon cereal on the way which I couldn’t justify purchasing until you recommended or used them in a recipe.
Can I use Instant yeast instead of active dry yeast?
In another recipe (bagels), Paola says you can use extra almond flour for the whey protein. So I’d try that. 🤷🏼♀️
Yes, that’s what I used. It works.
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.
Yes, I tried both ways and the results were the same! Yummy!
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.
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.
Thanks for the dryer tip! Will certainly try that.
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.
So happy to hear Serenity! And thank you, how sweet! xo!
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!
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
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!
I can never get the loaf to rise that much! But they are taste good.
Didn’t get the ’rise’ expected. Could you give a guide as to the room temperature needed for this step?
I am making these rolls but the dough is wet consistency any fixes for this
Hope this is not a weird question but is there anyway to reduce the fat for this? I’m on a low carb but not high fat diet. 😂
I made these a couple of days ago and they were FANTASTIC!!! Thank you, thank you, thank you for all your hard work to provide us with these recipes!!!
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!!
9 g of carbs is high for one bun when on keto.
Made the Buns…Wowsers! Thank you, thank you, thank you! Best recipe ever!
It’s unfortunate that the Whey Protein Isolate spikes insulin and it’s insulin that leads to obesity and other health issues. I personally avoid Whey Protein and nut flours because nut flours are way too carby. I prefer using Vital Gluten and Wheat Protein Isolate, wheat Protein isolate has 0 carbs and no related insulin spikes. That doesn’t help someone who has celiac disease, but those that have NIDDM and IR benefit. People seem to get Keto confused with Gluten Free and tell me that Wheat Protein Isolate and Vital Gluten are not Keto. If they looked up the definition of Keto (based off of Ketosis) they would find that as long as the food keeps you in a state of Ketosis, it’s Keto. I bake exclusively with the wheat protein flours and maintain homeostasis.
So what is the net carbs for one bun?
OH MAN. This looks amazing. I’ve been on keto for over a month and have had 0 bread. This is a game-changer for me, I’ll be making this in the next couple of days. Thank you for sharing.
Hi Paola, love your recipes, you are so good at baking low carb desserts. I admire you :)I just have one question about the eggs. Is it possible to subsitute eggs with the flax eggs?
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!
Thanks for the suggestion.
I am so impressed with everything on this site. My buns turned out great but they weren’t exactly pillowy soft, more sense but still really good. I think next time I’ll proof them more.
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.
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 😉
How did you get them to rise? Mine were flat!🙁
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!
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!
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 😻
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.
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!
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.)
Can I make this with liquid whey? What does the “whey isolate” do?
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!).