Keto-Friendly Burger Buns don’t need a sales pitch. If you’ve ever built a gorgeous burger only to slide it between two flimsy lettuce leaves, you know the moment: tasty, sure, but not the same. These buns bring back that handheld comfort in a way that works for low-carb living, without getting fussy or over-the-top. They’re soft inside, sturdy enough to hold a juicy patty, and they won’t steal the show from your toppings. Think simple ingredients, an easy method, and a reliable bake you can pull off on a weeknight.

I like to make a batch on Sunday, then freeze half, so midweek dinners feel less chaotic. Toast one, add a beef patty or a veggie one, and a slice of cheddar. Done. No drama. Just a good, honest bun that plays nice with your keto goals.

Ingredients for this Keto-Friendly Burger Buns

2 cups (about 200 g) finely blanched almond flour
3 tablespoons whole psyllium husk (not powder), lightly packed
2 teaspoons baking powder
1/2 teaspoon fine sea salt
3 large eggs, room temperature
1 teaspoon apple cider vinegar
2 tablespoons melted butter or olive oil (butter for richer flavor; olive oil for dairy-free)
3/4 cup (180 ml) just-boiled water
Optional: 1/2 teaspoon granulated erythritol (or a pinch of any keto-friendly sweetener) to balance flavors
Optional toppings: sesame seeds, poppy seeds, everything seasoning

Note: If your psyllium turns baked goods purple or oddly gray (it happens), try another brand or use “blonde” psyllium husk. Whole husk gives structure; the powder can make buns dense or gummy.

Instructions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. If you have a light-colored sheet, use that—darker pans brown faster.
Whisk the dry mix. In a medium bowl, whisk almond flour, psyllium husk, baking powder, and salt until no lumps remain. This quick step helps the buns rise more evenly.
Mix the wet ingredients. In a separate bowl or large measuring cup, whisk the eggs, apple cider vinegar, melted butter or olive oil, and sweetener (if using). It should look silky and well combined.
Combine wet and dry. Pour the wet ingredients into the dry and stir with a spatula until you have a thick, slightly grainy dough. It’ll look dry—totally fine.
Add the boiling water. Carefully pour in the just-boiled water while stirring. The dough will absorb the water and transform into a soft, pliable, slightly tacky mass. Magic. Let it sit for 3–5 minutes to thicken further.
Shape the buns. Lightly oil your hands. Divide the dough into 6 equal portions. Roll each into a ball, then gently flatten to about 3/4 inch (2 cm) thick. Place evenly spaced on the baking sheet. If you like, brush the tops with a little water and sprinkle sesame seeds.
Bake. Slide the tray into the oven and bake for 22–28 minutes, until the tops are dry, lightly golden, and firm to the touch. If your oven runs cool, give them another 2–3 minutes.
Cool before slicing. This is the patience step. Let the buns rest on the tray for 5 minutes, then transfer to a rack to cool at least 10–15 minutes. They set up as they cool, which prevents a gummy texture.
Serve or toast. Slice horizontally with a serrated knife. For best flavor, toast the cut sides in a skillet with a touch of butter or on a grill pan. Build your burger and enjoy the soft bite and sturdy hold.

Cook and Prep Times

Prep time: 15 minutes
Bake time: 22–28 minutes
Cooling/rest time: 10–15 minutes
Total time: About 50–55 minutes
Yield: 6 standard burger buns

Nutritional information

Per bun (approximate; will vary by ingredients and toppings):

Calories: 230–260
Fat: 18–21 g
Protein: 8–10 g
Total Carbs: 11–13 g
Fiber: 7–9 g
Net Carbs: 3–5 g
Sodium: ~300 mg

These values assume unsalted butter and no seed toppings. Always check your labels, especially for almond flour and psyllium, as brands vary quite a bit.

Frequently asked questions

Can I swap almond flour for coconut flour?

Short answer: not 1:1. Coconut flour is super thirsty and behaves differently. If you must go coconut, you’ll need far less (usually 1/3 to 1/2 the amount) and more eggs or liquid to compensate. The texture changes too—more cake-like and slightly drier. If almond is off the table, consider a blend: part coconut flour with ground sunflower seed flour to keep the structure closer to almond flour results. But for this exact recipe, almond flour is your best bet.

How do I keep the buns from turning gummy or dense?

A few things help:

Measure the psyllium husk carefully and use whole husk, not powder.
Add boiling water, not just hot. That heat activates the husk and helps it set.
Don’t skip the cool-down. These firm up as they rest. Slice too soon and the interior may seem gummy.
Check your oven temp. An inexpensive oven thermometer can save bakes from undercooking.
Use finely blanched almond flour. Coarser meals can make the buns heavy.

What’s the best way to store and reheat?

Let the buns cool completely, then store in an airtight container at room temperature for up to 24 hours, or refrigerate for 4–5 days. For longer storage, freeze them (sliced) in a zip-top bag for up to 2 months. To reheat, toast the cut sides in a skillet or toaster oven until warm and lightly crisp. They come back to life beautifully—like a bakery reset button.

One more friendly nudge: if you’re making these for the first time, don’t overthink it. The dough feels different from wheat-based bread—spongier, almost. That’s normal. Once you see how it behaves in your kitchen, you’ll get a feel for shaping and baking to your preference. I like mine just shy of golden for a softer bite; my partner goes for deeper browning for a sturdier build under a smash burger. You do you.