Classic keto hamburger

Make your own keto bread and enjoy a classic hamburger!
Make your own keto bread and enjoy a classic hamburger!
4 servingservings


  • 1¾ lbs 800 g ground beef
  • 1 oz. 30 g butter or olive oil, for frying
  • salt and pepper
  • 2 oz. 50 g shredded lettuce
  • 1 1 tomatotomatoes
  • 1 1 red onionred onions
  • 8 tablespoons 8 tablespoons mayonnaise
  • 5 oz. 150 g cooked bacon
Keto hamburger buns
  • 1¼ cups 300 ml almond flour
  • 5 tablespoons 5 tablespoons ground psyllium husk powder
  • 2 teaspoons 2 teaspoons baking powder
  • 1 teaspoon 1 teaspoon sea salt
  • 2 teaspoons 2 teaspoons white wine vinegar or cider vinegar
  • 1¼ cups 300 ml boiling water
  • 3 3 egg whiteegg whites
  • 1 tablespoon 1 tablespoon sesame seeds


Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C).
  2. Start by making the hamburger buns: Mix the dry ingredients in a bowl.
  3. Bring the water to a boil and add this, the vinegar and egg whites to the bowl, while whisking with a hand mixer for about 30 seconds. Don't overmix the dough, the consistency of the dough should resemble Play-Doh.
  4. Form with moist hands into 4 pieces of bread. Sprinkle sesame seeds on top. Make sure to leave enough room between the breads on the baking sheet for them 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.


  1. Prepare the condiments while the bread is baking. Shred the lettuce, slice tomato and onion thinly and fry the bacon crispy.
  2. Form the ground beef into four hamburgers and fry in a pan or grill. Salt and pepper when the hamburgers are almost done.
  3. Split the breads into halves and spread a generous amount of mayonnaise on both halves.
  4. Build your hamburger to your taste.
  5. If you want, serve with a side like coleslaw.


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, and thaw at room temperature or on low heat in the oven.


The bread recipe is adapted from an earlier bread recipe by Maria Emmerich. Here’s a video of her making the bread.


  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
    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
  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
    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!
  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
    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.

Leave a reply

Reply to comment #0 by