Keto Burger Buns

These Keto Burger Buns are easy homemade gluten-free burger buns with a soft brioche texture. No yeast or eggs in these buns, only nourishing almond flour, coconut flour, and psyllium husk for a 100% Vegan and paleo burger.

📝 Ingredients

• 1 cup Coconut Flour (fresh, no lumps )
• 1/4 cup Whole Psyllium Husk
• 1/2 cup Almond Flour
• 2 tablespoons Extra Virgin Olive Oil (or vegetable oil of choice)
• 2 teaspoons Baking Soda
• 2 teaspoons Apple Cider Vinegar (or lemon juice)
• 1/4 teaspoon Salt
• 1 3/4 cup Water

👨‍🍳 Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2Cover a baking tray with a piece of parchment paper. Spray oil on your paper if your paper brand tends to stick to baked goods. Set aside.
3. 3Weigh all your flours in separate bowls: coconut flour, almond meal, and psyllium husk. I highly recommend weighing the ingredients in grams (or oz) rather than cups for perfect results.
4. 4Add all the dry ingredients you previously prepared in a large mixing bowl and give a good stir.
5. 5Add in the rest of the ingredients: olive oil, baking soda, apple cider vinegar salt and water.
6. 6Stir vigorously with a spatula at first for about 30 seconds. Then use your hands and knead the dough for an extra 60 seconds. It will be very liquid and moist at first and will get dryer as you go. You should be able to form a ball of dough after 90 seconds. Be patient. You need these 90 seconds.
7. 7Gather the dough to form a ball. It will be very soft and moist, which is what you want. Set aside for 10 minutes in the mixing bowl. This step is crucial to let the fiber from the psyllium husk absorb the extra moisture and create an elastic soft dough.
8. 8Knead the dough for an extra 30 seconds and divide into 6 even pieces (or 4 if you want to make large buns, but I found them very fulfilling and recommend making 6 smaller buns)
9. 9Roll each piece into a ball.
10. 10Place each ball on the prepared baking tray, leave at least 1 thumb of space between them. They won't expand while baking, but it is better if they don't touch each other.
11. 11Press each ball with the palm of your hand to flatten the ball slightly and form a lovely burger bun shape.
12. 12Brush a tiny amount of water on the top of each burger bun and sprinkle sesame seeds on the top. The water will stick the seeds to the top and give a crispier crust to the buns while staying soft enough in the center to mimic a brioche bun.
13. 13Bake for 20-25 minutes in the center level of the oven, or until the top is crispy and brown/dark.
14. 14Cool down on a cooling rack for 20 minutes.
15. 15Slice in half using a bread knife. Feel free to toast the inside of the bread, on the grill mode of your oven to get the center crispy if it is how you like your burger buns.
16. 16--- Creating your low-carb beef burger ---
17. 17I recommend adding one slice of cheddar cheese on each burger bun half. Bring back to the oven on grill mode on the top shelf for about 1 minute or until the cheese is melted.
18. 18Add lettuce, tomato slice, grilled onion and beef patties, or any topping you like. I recommend my sugar-free homemade ketchup as a sauce.
19. 19--- Storage ---
20. 20You can store them for up to 5 days at room temperature. I recommend wrapping the burger buns into a clean towel to keep them moist. You can toast them or bring them back to the oven for a few minutes before serving if you want them to crisp a little more.
21. 21--- Freezing ---
22. 22You can also freeze the buns for up to 3 months in zip-lock bags. I recommend slicing the buns in half before freezing. Defrost on a cooling rack the day before, at room temperature. Toast or rewarm them in the oven to add some crispiness to the crust.