Classic keto hamburger

Classic keto hamburger

Have it your way — keto and delicious! Throw together homemade keto buns and enjoy a classic hamburger, complete with all the fixings! Don't forget the bacon...

Classic keto hamburger

Have it your way — keto and delicious! Throw together homemade keto buns and enjoy a classic hamburger, complete with all the fixings! Don't forget the bacon...
USMetric
4 servingservings

Ingredients

Keto hamburger buns
  • 1¼ cups 300 ml (150 g) super fine almond flour
  • 5 tbsp 5 tbsp (40 g) ground psyllium husk powder
  • 2 tsp 2 tsp (10 g) baking powder
  • 1 tsp 1 tsp sea salt
  • 1¼ cups 300 ml water
  • 2 tsp 2 tsp white wine vinegar or cider vinegar
  • 3 3 egg whiteegg whites
  • 1 tbsp 1 tbsp (10 g) sesame seeds
Hamburger
  • 1¾ lbs 800 g ground beef
  • 1 oz. 30 g butter or olive oil, for frying
  • salt and pepper
  • 2 oz. 50 g lettuce, shredded
  • 1 1 tomato, thinly slicedtomatoes, thinly sliced
  • 1 1 red onion, thinly slicedred onions, thinly sliced
  • 8 tbsp 8 tbsp mayonnaise
  • 5 oz. 150 g bacon

Instructions

Instructions are for 4 servings. Please modify as needed.

Keto buns

  1. Preheat the oven to 350°F (175°C).
  2. Start by making the hamburger buns. Mix together the dry ingredients in a bowl.
  3. Bring water to a boil. Add the water, the vinegar and the egg whites to the bowl while beating with a hand mixer for about 30 seconds. Don't overmix the dough; the consistency should resemble Play-Doh.
  4. With moist hands, form the dough into individual pieces of bread, one for each serving. Sprinkle sesame seeds on top. Be sure to leave enough room on the baking sheet for the buns to double in size.
  5. Bake on lower rack in oven for 50-60 minutes. They're done when you hear a hollow sound when tapping the bottom of the buns.

Hamburger

  1. Fry the bacon slices over medium heat.
  2. Form the ground beef into individual hamburgers and either grill or fry. Season with salt and pepper when the hamburgers are almost done.
  3. Split each roll in half and spread a generous amount of mayonnaise on each half.
  4. Build your hamburger to your taste.
  5. Pair with a side of coleslaw for added crunch!

Tip!

What do you do with the three egg yolks left from the bread? Béarnaise sauce, of course! Check out our recipes for béarnaise sauce and chili-flavored béarnaise sauce.

If you need to store the bread you can do so in the freezer. Thaw at room temperature or in a warm oven.

Inspiration

The bread recipe is adapted from an earlier bread recipe by Maria Emmerich.

Video of how to make the bread

The keto bread

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55 comments

  1. Fran
    I tried those buns and they looked great on the outside but inside was all wet. They must need to be somewhat over
    cooked?
    Replies: #2, #6, #12
  2. Apicius
    Fran, I think the issue is the grind size of the almond flour. The finer the grind, the drier the dough. If the almond flour is too coarse, it will not soak up the wet ingredients adequately, and create a wetter dough, and then a wetter center in the baked buns. To compensate for the coarse flour, all you have to do is add a bit more flour. I had to do this (I needed to add 1/2 cup more of almond flour to the recipe, and the buns came out perfectly). In order to know how much more flour to add, you need to look at how your dough is "slumping". If you are not able to create a perfect round ball, and keep its shape perfectly round when you place it on the baking pan, then you do not have enough flour...the dough is too moist.

    Another thing to consider is altitude. At higher altitudes, recipes need more liquid (approx 3 tablespoons more for each cup of dough). If the recipe was created at higher altitude, those at lower altitude (like people who live close to sea level) will require less liquid. Breads and cakes are finnacky...little details like these can throw you off.

  3. Brenda
    The beer is probably not the best beverage to have in the background.
    Replies: #4, #5, #43
  4. bill
    I agree with you.

    The beer is probably not the best beverage to have in the background.

    Reply: #7
  5. Kristin Berglund Team Diet Doctor
    Hi Brenda and Bill!

    You're right. A beer wouldn't be the best drink when on a low-carb diet. The beverage in the background is iced tea. The recipe for it will be up soon so keep your eyes open!

  6. Kristin Berglund Team Diet Doctor
    Hi Fran!

    I'm sorry it didn't turn out good for you. The reply you got from Apicus is great and I would try making those alterations and see how they work for you. It is also important that you use psyllium husk powder and not whole husks and that you don't over mix the dough.

    Good luck!

  7. Angela
    Haha maybe it's just tea and the ice is all melted. But now I want a beer. :)
  8. Paula H
    Where do you purchase psyllium husk?
    Reply: #9
  9. Nick C
    GNC is where i get it from.
  10. MooSah
    Hiya,
    Can you use normal vinegar for this? Or does it need to apple cider/red wine? Thank you in advance for your help
  11. Lesley
    I got mine at Sprouts.
  12. Adele
    Disappointingly I have just had the same experience so wasted expensive almond flour and psyllium husk. Can this recipe please be reviewed and amounts adjusted. Should the amount of water be reduced to make it less moist?
  13. Ben
    Any replacement for Almond flower? Almost all low carb bread recipes call for it but I am very allergic!
    Reply: #41
  14. Guillaume
    I made these using lower-fat very fine almond flour (sold by NU3, for people in Europe). As the almonds are finely ground, very close to wheat flour, I only used a bit over 1 cup of almond flour (instead of 1-1/4 cup).

    Baked them for one hour @ 170C in the evening. Just had one of the buns with my lunch. The inside was moist/soft but not soggy (might slightly increase almond flour or cut back on psylium, we'll see). They rose very nicely and were very light. Overall they turned out good!

    Which means: tonight is going to be cheeseburger night!

    I might slightly dial down the amount of salt (3/4 tsp?). It was in the upper limit for my taste and I tend to naturally go on the heavy side with salt.

  15. Rebecca Campbell
    i would blend up coarser almond flour in a blender, especially a high speed one, to make it more fine.
  16. Tonia
    I'm allergic to Almonds. What can I substitute Almond flour for in my bread recipes?
  17. Rebecca Campbell
    you could try oat fiber instead of almonds? you may have to change the amount of wet ingredient. it will take some experimenting.
  18. Rebecca Campbell
    after making these, they were very good. i noticed they were still slightly "wet" later. not really wet, but just different than regular bread. i ended up cooking mine for 68 minutes. i think i could have cooked them even longer since they didn't change in color. they were pretty good, the best attempt yet. making them again today.
  19. Rachelf
    I had the same problem so I cut them open and put them back into the oven for about 5 more minutes and they dried out. Will try adding more almond flour next time. Thanks for the tip.
  20. Caroline
    I followed the recipe exactly. The buns rose perfectly, they were brown and crispy on the outside and doughy and purple on the inside. That's right PURPLE !!!!! Has this happened to anyone else?
  21. Delfina
    I would like to know what is the portion per serving in order to lose weight. Do you not eat beans and rice on this plan? Do you drink anything you want with your meals. Sorry for all the questions but, this is all new to me.
  22. Jagoda
    Delfina,
    Join the Keto for beginners group on Facebook. There’s a lot of information for beginners to get started and a lot of valuable information. People often post recipes and you’re more than welcome to ask any questions since people are very willing to help out. Great support group for starting in Keto! Key to Keto is carbs less than 20g, high fat, moderate protein, no grains (rice, flour, etc), no beans, no starches (corn and potatoes) and no sugar.
  23. Liam
    Is this suppose to be hollow inside? Because there was barely anything in it.
  24. Diana
    Caroline, the PURPLE bread has to do with the psyllium husks. My NOW psyllium husks turn all my breads a beautiful shade of bright purple, but I've had great luck with Frontier brand.
  25. James
    The purple color is a result of using baking powder that has aluminum in it. There are several brands of aluminum free baking powder. Switching to one of these should eliminate the "purple" issue.
    Reply: #30
  26. Liz
    wow i was wondering why the purple! i thought it was the psyllium husk
  27. Debra
    Wow is all I can say about these amazing buns!!!! I went strictly by the recipe and they came out perfect!!! Mine were not soggy at all...they were perfect... If your buns are soggy it maybe the Psyllium brand...I used the organic brand sold on Amazon and it is actually like a powder. My almond flour was not really ground up that fine, it was sore of course so I don't think that is what the problem is.....any way thank you for this recipe....I am going to use it to make hotdog bun also.....
  28. Phyllis Andrews
    I I am so happy I found this recipe! I have tried many low carb bread recipes and found them to be disappointing. These Hamburger buns looked and tasted a lot like whole wheat buns. They held together very well with out crumbling apart. I will definitely be making these again and again and again!
  29. Elizabeth
    I am going to try making these buns because the recipe is clear.

    What I do not understand is giving a ketogenic recipe with vague amounts,
    like 1/2 tomato or 1/4 red onion.

    Some tomatoes and red onions can weigh a few ounces to several ounces.

    Tomatoes and red onions are high in carbohydrates, why guess at the amount?

    Did you use any measurement to get the totals for this hamburger bun and recipe?

    I am new to this diet, and I need help gauging the proper amount vegetables with weights.

  30. laura
    I did have aluminum free BP and still - purple..
  31. Kristan
    I made these last week and they were amazing. I doubled the recipe today and they've got 5 minutes left in the oven and look like they have sunk in the middle!!! what happened???
  32. CosmicT
    I used a food processor and thought that I might have added a little too much water. So I added 2 tbsp coconut flour at the end and let it rest for a couple of minutes after mixing. The dough was a great consistency and shaped well (using wet fingers). I baked the rolls for 55-60 minutes and then shut the oven off and let them rest in the hot oven. I was curious so I cut a slit in each one and put them back in the oven as it cooled down (about 20 mins). They turned out really well. They were quite airy but held together very well as a bun. So delicious and perfect for burgers!
  33. Melanie
    Can I use this bun recipe with any keto burgers? I’m new to this whole thing.
    Reply: #35
  34. 1 comment removed
  35. Peter Biörck Team Diet Doctor
    Hi Melanie!

    Yes! :)

    Can I use this bun recipe with any keto burgers? I’m new to this whole thing.

  36. KimD
    I used almond flour from Trader Joe's and they turned out perfect...except they're purple...LOL. I'm going to have to get the other Psyllum Husk Powder ; )
  37. Glenda Estrada
    I loved the buns, I will use more flour next time, but the taste was great, which was amazing to me.
  38. Linda
    Hi , What can I use in place of psyllium ... I am so allergic to it.
    Thank you so very much
    Linda
  39. JAMIE
    Mine are in the oven! I did use less water as I am sea level..can see it from my yard! Praying it comes out well...I feel like a cheese burger!!
  40. Georgina
    Had these for dinner tonight. Absolutely divine and incredibly filling!! It looked like a tiny portion when i served it up but I could barely finish it!
  41. M. Burt
    Ben, I completely understand! Almost half (or at least it feels this way) recipes in Keto or Paleo rely on banana or mango or some other HIGHLY natural latex food and I’m deathly allergic. I always think, yes banana pancakes sound amazing! Anaphylactic shock, not so much.
  42. Pam Kennedy
    Just started making these for the first time and was very excited until I added the boiling water and realized my psyllum husks were ORANGE flavor! DOH!!! Will try again soon when I get the non-flavored!
  43. Camilla

    The beer is probably not the best beverage to have in the background.

    😂😂😂

  44. Eleanor
    made this today and it all came our yummy
  45. Frankie
    I made this with whole eggs instead so compensated a bit with more dry. The first time with more psyllium husk which was lovely and light. The next one I tried more almond meal and some hemp flour (high protein and very low carb) which was also very nice.

    My tip - I whisk the eggs, then add the rest that I've blitzed in the Thermomix (but a blender will do) - the raw almonds first, then add psyllium husk, salt flakes, baking powder, and the optional hemp flour - then add the apple cider vinegar and finally pour in the boiling water while it's beating.

    I leave it for a bit to form, then scoop out 1/2 cups and scrape them onto a silicon fibre baking sheet (these are amazing) and form into rough bun shapes with the spatula. Slide the sheet onto a tray and bake at 200C for about 50m

  46. Bettina
    I don't understand this step: "Bring the water to a boil and add it, the vinegar and the egg whites to the bowl while beating with a hand mixer for about 30 seconds." Is the water added to the dry ingredients? The comma is confusing to me. After adding boiling water add the vinegar and egg whites and beat? Appreciate any clarifications.
    Reply: #47
  47. Kristin Parker Team Diet Doctor

    I don't understand this step: "Bring the water to a boil and add it, the vinegar and the egg whites to the bowl while beating with a hand mixer for about 30 seconds." Is the water added to the dry ingredients? The comma is confusing to me. After adding boiling water add the vinegar and egg whites and beat? Appreciate any clarifications.

    Add the liquid ingredients to the dry mix in the order listed. Boiling water, then vinegar and then egg whites.

  48. What's the frequency, Kenneth?
    I am SO missing a good burger with a real bun! I MUST do this tomorrow night. Sounds like this is the right recipe for me, given the comments, since I live at 5800 feet. I'll have to get a big fresh onion so I can slice out the middle in one big plank to go on top the swiss cheese.
  49. Jacqui
    I made these just now....they rose beautifully ani thought I had it made....but they are totally hollow inside....what did I do wrong
  50. Rachel
    Same problem. I had beautiful looking buns and nice height. But inside looked like it didn’t rise at all it was all stuck to the bottom and therefore completely hollow. Very disappointing. I followed the recipe but I don’t understand what I did wrong.
  51. Radwa
    Hi, can I cut psyllium husk powder off ? I am in Egypt and it is quite hard to find. Should I replace it with something else? Or I can do the recipe without adding it? Thanks in advance 🤗
    Reply: #52
  52. Kristin Parker Team Diet Doctor

    Hi, can I cut psyllium husk powder off ? I am in Egypt and it is quite hard to find. Should I replace it with something else? Or I can do the recipe without adding it? Thanks in advance 🤗

    Unfortunately there is no good substitute for it and it is a critical ingredient in this recipe. You may not be able to successfully make these without it.

  53. Mark
    We have been making the Almond flour (actually new use meal) and the whole secret to them NOT being gummy inside id the cooling process! You have to let them cool "completely" or they will be gummy! In fact we always cook them a day ahead of them and let them rest. Also to avoid spoilage, we only leave out 2-4 at a time and freeze the rest. Then we take a few out as we need them and let them thaw. have experienced less loss than way; as them tend to mold fairly fast if left out all the time.
  54. Mark
    Footnote; We also always make a double batch.
  55. Debora
    The water amount is wrong. It should be 225 ml for 4 servings!
    Reply: #56
  56. Kristin Parker Team Diet Doctor

    The water amount is wrong. It should be 225 ml for 4 servings!

    A US cup is equal to 300ml. It's not the same size as an Imperial cup.

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