If you’ve been feeling a little left out since you switched to Keto, you’ll really love these keto burger buns! The texture of the buns is very bread-like, soft, and not eggy or overly chewy.
Confession, I’m the only one in the house that follows Keto, so I was more than pleasantly surprised when my husband snagged a roll, slathered it with butter, and said, “Damn, you better make these again, these are awesome!” Yup, I’m all in, husband!
About the Ingredients
This recipe contains psyllium husk powder. It’s a key ingredient, but if you’re fairly new to Keto baking, there are a couple of things you should know.
Most brands of psyllium husk powder actually turn a blue or purple hue when they bake, which can be rather unappetizing to the eye. If this isn’t a problem for you, by all means, use whatever brand you can find. If you prefer a brand that won’t turn your finished product blue or purple, we recommend Now psyllium husk powder.
The rolls don’t seem to taste any different, regardless of the brand, it’s just a visual. While our recipe calls for boiling water, I don’t actually take the time to boil water. I just run a pot of water through my Bunn coffee maker and it’s the perfect temperature. To be honest, I usually have a pot of water hot and ready throughout the day for my seemingly endless mugs of tea.
The texture of the keto burger buns come out best when you use finely ground almond flour rather than just almond meal. I prefer to use Wellbee’s or Bob’s Red Mill to achieve the perfect texture.
Keto Burger or Sub Buns
5 tbsp ground psyllium husk powder
1¼ cups almond flour, finely ground
2 tsp baking powder
1 tsp sea salt
1 cup boiling water
2 tsp apple cider vinegar
3 egg whites, room temperature
2 tbsp everything bagel seasoning blend
Dab of butter
Preheat the oven to 350°F (175°C).
In a large bowl, combine the psyllium husk powder, almond flour, salt, and baking powder, mixing well.
Add vinegar and egg whites to the dry ingredients, and combine well. With the hand mixer on low, add the boiling water, beating for about 30 seconds. Avoid overmixing the dough, the consistency should resemble Play-Doh.
Mist hands with olive oil and shape the dough into 6 separate hamburger sized rolls or into hotdog or sub roll.
Place on a baking sheet lined with a Silpat. Lightly rub a bit of butter over each roll and top generously with everything bagel seasoning.
Bake on lower rack in the oven for 55–60 minutes, depending on the size of your bread rolls. They’re done when you hear a hollow sound when tapping the bottom of the bun.
Slice in half with a serrated knife and fill with whatever sandwich fillings you prefer such as hamburgers, egg salad, chicken salad, and more.
Ketogenic low carb
1 bun is 1 serving (Recipe Makes 6)
Net carbs: 4 % (2 g)
Fiber: 6 g
Fat: 79 % (13 g)
Protein: 17 % (7 g)