Keeping it keto while munching on the juiciest burgers. These Keto Burger Buns are pillowy-soft, extra sturdy, absolutely delicious, and with a killer crumb. Keto Burger Buns would be a great way to enjoy during the holidays. In this way, you get to keep your diet while getting delighted with good food! These buns are incredibly beautiful with great texture and flavor, not to mention their taste.
Pillowy-Soft Burger Buns Recipe by Paola van der Hulst
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 ‘the’ 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.
The Deets
Making these paleo and keto burger buns are incredibly simple really. But, like with any yeasted bread, it does require you to 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 (hurray!). They’re size vs a sandwich loaf clearly does help with the lack of structure of grain-free flours.
The Method used for Keto Burger Buns
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 bread. 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? Paola (the author) has used this method. She tried quite a few combinations, and the one modification she will suggest is to increase your oven temperature by 25°F. You may also need to decrease the baking time by 5 minutes, but that may change from oven to oven.
Other recipes you might like to try: Keto Cheeseburger Low Carb Recipe, Bacon Cheeseburger Keto Soup Recipe, Baked Keto Chicken Fajitas Recipe
2tsp
active dry yeast
2tsp
maple syrupor honey, to feed the yeast
120ml
waterlukewarm between 105-110°F
168g
almond flour
83g
golden flaxseed mealfinely ground
15g
whey protein isolate
18g
psyllium huskfinely ground
2tsp
Xanthan gumor 4 teaspoons ground flaxseed meal
2tsp
Baking Powder
1tsp
kosher salt
1/4tsp
cream of tartar
1/4tsp
Ground Ginger
1
eggat room temperature
110g
Egg Whitesabout 3, at room temperature
56g
grass-fed butteror ghee, melted and cooled
1tbsp
apple cider vinegar
58g
Sour Creamor coconut cream + 2 tsp apple cider vinegar, at room temp
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See recipe video for guidance on keto yeast bread. And check out the post for deets, tips, and possible subs!
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Line a baking tray with a baking mat or parchment paper. Set aside.
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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 slightly warm to the 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 doesn’t start again (too cold water won’t activate the yeast, and too hot will kill it).
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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.
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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 of 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.
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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!).
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Preheat the oven to 350°F/180°C while the dough is proofing. And if you’re baking at a high altitude, you’ll want to bake it at 375°F/190°C.
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Bake for 25-30 minutes until deep golden, covering with a loose 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.
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Allow to cool completely for best texture, but you can get away with waiting just 15-20 mins for fresh warm buns!
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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!
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