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 tried this recipe… came out ok for my first try. I used pea protein, as that was all I had. I measured everything with my kitchen scale but my batter was too wet, I should have watched the video first- and then added more flour!!… my fault… they came out too moist in the center. I made 6 very large… next time I will make 7, they were too big. But the hubby approved of the taste, so I will try again!
Your nuns have a great taste! Im having problems getting them to rise, I am not in a high alitutide zone but have a couple of questions Maybe to help me out. looking to see if you need to beat the eggs before putting them in the yeast mixture and when your mixing with the flour and alternating it do you use the hand mixer as well or just stir. I am trying to make hot dog buns as well. they look bumpy if I work them in my hands they are too wet to make a ball, thanks for any info. my daughter is type 1 Diabetic and having her to be able to eat a hot dog bun without all the insulin is an amazing thing!!!
Made these today using a combination of Brazil nut, sunflower seed, almond and arrowroot flours and whey protein concentrate in place of isolate (that’s what I had) and they came out great. I’m not Keto or paleo but I am sensitive to gluten so I’m always on the look out for healthy bread recipes that also taste good. This certainly fits the bill!
I wonder if this could be made in a Bread Machine. with Bread Machine Yeast.
Just curious what the ginger does. Is it there for flavor or a chemical reaction of some sort?
Helps to proof the yeast 🙂
I’ve made these 3 times now, but have yet to keep them from collapsing somewhat out of the oven. I’ve tried to follow your instructions to the letter, but must be doing something wrong? Any guidance?
Can I use honey as a 1:1 substitution for maple syrup?
Yes!
I made these and they are amazing. They flattened during the cooling process and not sure why. But I made them for a kfc chicken sandwich I used and it was amazing. Also made myself a keto chocolate milkshake to celebrate this weekend.
If you can send me KETO recipes
Hi, I was wondering if pea protein or collagen could be used in place of whey? My daughter and I are both dairy intolerant.
These keto hamburger buns are incredible! So much better than anything commercially available where I live. I followed the recipe exactly as stated, used the 375 degree oven for high altitude and baked them for 25 minutes. Beautiful rise, great texture and flavor! I’ll be making these often for easy low-carb sandwiches!
This is SO good. I used the same recipe for pizza crust (soft and very sturdy) and tortillas (careful not to burn them in the hot skillet).
Interesting. I’ve made these 2x with same results. They just aren’t the right consistency and flavor (too strong?) for a burger. However, toasted with some butter? Damn, they were awesome.
If I use sour cream do I need to add the 2 tablespoons of ACV? Thank you
Where is the video for this recipe? The only one showing up is for the focaccia bread. I’m really intimidated by bread baking and was hoping to have the video to watch but the one linked is wrong. Help!
Hello
I am wondering if I could replace the whey isolate with something else?
I am also wondering how to sub whey powder?
Per the info paragraphs before the recipe: “Whey protein isolate. This one is an absolute must, as it will ensure your bread doesn’t collapse post-bake. ” Can’t sub in this recipe!
These are awesome! Made them several times. Both my husband and I love them. BUT am I doing something wrong? They never stay risen. They look great right out of the oven but Slowly fall as time passes. All my ingredients are room temp too. We love them flat too but if I can get the tall buns like shown in pictures I’d be even more in love!
I also had trouble getting them to rise. My yeast proofed nicely and bubbled up like crazy. I wasn’t able to get my wet mixture frothy either. I’m wondering if the (slightly cooled) melted butter inhibits the frothiness.
However, we baked them and use them as flat buns, and they tasted good to the ketos in the family. (Not as good to those who are used to brioche buns with their burgers! Ha!)
The remaining buns were gone by noon today, another vote for flavor and texture. Just need to get that rise. I’ll try again – I need to use up all the whey protein isolate I just bought!
Could this be used to make a hot dog bun? Has anyone tried this?
This is my go-to bread recipe! When I was reading through the ingredients I was like “Wait a second! I make this bread!” So I’m trying the bun version. I love it. It’s difficult to find a good low carb bread recipe that doesn’t taste like egg or air. If the buns are successful (though I don’t know why they wouldn’t be) I might make it again but this time in a bagel shape.
Can I use Hydro beef protein powder? I don’t use whey.
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.
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!
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!
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!
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.
Kiera:
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.
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?
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?
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???
If you are new to Keto/GF baking and looking for a bun/bread to impress… stop and print this one. I made the rolls and they are amazing. I didn’t have psyllium husks so used more flax seeds and used the vanilla whey protein I had in the house… worked great. I have never weighed ingredients but changed the recipe to 10 servings and pulled down the kitchen scale… definitely easy to follow recipe for a non-baker. Thank you so much for the time and effort you but into developing this bread!