The BEST Keto Hamburger Buns
These keto hamburger buns are so soft and tender that you won't believe they are keto. With 3 net carbs these buns will become your hamburger BFF!
Ingredients
- 1 cup warm water (120-131F)
- 1 tablespoon INSTANT yeast
- 1 teaspoon Wholesome Yum keto honey
- 3 eggs room temperature, divided and lightly beaten
- 2 tablespoons unsalted butter softened
- 1/2 cup Oat Fiber
- 2/3 cup golden flaxseed meal
- 1 1/4 cup Vital Wheat Gluten
- 1 tablespoon psyllium husk powder
- 1 teaspoon pink salt
- 4 tablespoons Besti Monk Fruit and Allulose Powdered Sweetener
- 1 teaspoon gluten-free baking powder
- toasted sesame oil optional
Instructions
- Place the warm water, yeast, and honey in the bowl of a stand mixer fitted with the paddle attachment and give it a quick stir.
- In a large bowl combine the oat fiber, flaxseed meal, vital wheat gluten, psyllium husk powder, salt, powdered sweetener, and baking powder.
- Add 2 eggs and butter to the mixing bowl, then add the dry ingredients.
- Mix on low until everything is combined.
- Remove the paddle and attach the dough hook. Make sure the dough is together in a ball in the center of the bowl.
- Turn the mixer on to medium speed and knead the dough for 7 minutes.
- Remove the dough from the mixer bowl and divide into 8 balls *See Notes
- Roll the dough balls into smooth balls and place them into jumbo muffin tins, or on a baking sheet.
- Cover the pan with plastic wrap that has been lightly sprayed with oil (avocado, olive, coconut) and place in a warm area of your kitchen to rise for 2 hours. *See Notes
- Preheat your oven to 350 degrees F.
- Place the buns on a parchment-lined baking sheet and brush the tops with the remaining beaten egg.
- Sprinkle with the sesame seeds if using.
- Bake for 15 to 20 minutes, or until the buns are a deep golden brown.
Notes
- To make the balls I use my kitchen scale to weigh the dough. Divide it into 2 even weight balls, then divide those into 2, and then again.
- I use the proofing box listed below as my kitchen is cold most of the year. You want an area that is at least 70 degrees. If your kitchen is cooler you can place an oven-safe bowl of water into the oven and set it for the lowest temperature while you are making the dough, Once it heats turn the oven off. When the dough is ready to proof, place it in the oven. Make sure the oven is OFF and allow it to rise for 2 hours.
- If the buns begin to brown more than you want, tent them with foil.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Calories: 195kcalCarbohydrates: 8gProtein: 19gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 69mgSodium: 364mgPotassium: 156mgFiber: 5gSugar: 0.3gVitamin A: 177IUVitamin C: 0.1mgCalcium: 108mgIron: 2mg
Tried this recipe?Let us know how it was!