Gluten Free Keto Burger and Sandwich Buns Recipe

Gluten Free Keto Hamburger / Sandwich Buns

A simple, gluten-free, and keto-friendly recipe for soft hamburger and sandwich buns that requires no yeast. These buns are easy to make, bake quickly, and hold up well to typical burger or sandwich toppings. The recipe relies on almond and coconut flours plus psyllium husk for structure and texture, yielding a bread-like bun with minimal carbs.

Prep Time:

5 minutes

Ingredients

2 1/8
cups
almond flour
1/4
cup
psyllium husk powder
1
tsp
monk fruit sweetener (or sweetener of choice)
1/8
cup
coconut flour
1/8
cup
ground flax seeds
1
TBS
baking powder
1/2
tsp
seasoned salt
4
large
room temperature eggs
1/4
cup
oil (neutral flavor)
1
tsp
apple cider vinegar
3/4
cup
room temperature milk (dairy or unsweetened non-dairy)
1
tsp
garlic powder (optional)

Instructions

Preheat the oven to 375°F (190°C). Lightly spray a muffin top pan with cooking spray. If you do not have a muffin top pan, create foil holders as described in the notes below.
In a large mixing bowl, whisk together the almond flour, psyllium husk powder, coconut flour, ground flax seeds, monk fruit sweetener, baking powder, seasoned salt, and garlic powder (if using). Mix thoroughly so the dry ingredients are evenly distributed.
Add the eggs and beat on low speed for about 30 seconds or until the eggs are incorporated into the dry mixture.
Pour in the oil, milk, and apple cider vinegar. Beat on low for another 30 seconds until the batter is uniform. Allow the dough to rest for 10 minutes so the psyllium and flours can absorb the liquid and thicken the mixture.
After resting, stir the dough briefly. It should be thick, slightly sticky, and scoopable. Using a measuring cup or scoop, portion about 1/4 cup for sandwich rolls or 1/2 cup for hamburger buns onto the prepared muffin top pan or into foil holders.
Use the back of a spoon to spread the batter evenly within each cup or holder, shaping the tops into smooth, round buns without allowing the batter to overflow the edges.
Bake for 12–15 minutes or until the buns are lightly golden on top and set. Remove from the oven and let them sit in the pan for 3–5 minutes until cool enough to handle.
Transfer buns to a wire rack and allow them to cool completely before slicing. Use immediately or store cooled buns in zip-top bags in the refrigerator for up to 3 days. For longer storage, freeze the buns; thaw them on the countertop for a few minutes before using. Avoid microwaving to defrost, as it can change the texture.

Notes

Foil holders: If you don’t have a muffin top pan, make sturdy foil holders. Cut 6–10 strips of foil to about 4×8 inches for sandwich rolls or 4×10 inches for hamburger buns. Fold each strip in half to make a square roughly 4×4 or 4×5 inches. Press each folded strip around the bottom of a 3-inch diameter mug (for sandwich rolls) or a 4-inch diameter bowl (for hamburger buns) to create a shallow cup. Place holders on a large baking sheet, lightly spray them with cooking spray, and fill as directed.

Tips for best results: Use room temperature eggs and milk so the batter mixes evenly. Let the dough rest for the full 10 minutes to ensure the psyllium husk absorbs moisture and yields a better crumb. When portioning, resist overfilling the molds; these buns do not rise like traditional yeast bread, so sizing determines thickness and bake time. Allow buns to cool fully before slicing to avoid a gummy texture.

Storage and reheating: Store baked, cooled buns in a sealed bag in the refrigerator for up to three days. For longer storage, place buns in a freezer-safe bag and freeze. Thaw at room temperature; they defrost in a few minutes. Reheat in a toaster oven or oven to refresh texture if desired.

The recipe and video have been updated; consult the latest version if you prefer an updated method or additional tips.