keto burger bun

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keto burger bun

We love burgers so much. So we really need a nice big keto and gluten free burger bun to hold the big burger patty, cheese and all vege and condiments together sandwich in between the bun. And there you go! Our version of keto gluten free burger bun!
Calories 177 kcal


  • yeast mixture
  • 120 ml warm water (100°–110°F or 40°C-43°C)
  • 11 g instant yeast 1 packet
  • 1/4 tsp honey


  • 2 large eggs room temp
  • 2 large eggs white
  • 30 ml coconut oil
  • yeast mixture
  • 180 ml warm water



  • Unsalted butter to spread on the surface


Prepare yeast mixture

  • Add warm water and honey into instant yeast.
  • Set it aside in dark area.

Prepare bread dough

  • In a large mixing bowl, whisk egg, egg whites and coconut oil until bubbly.
  • Add in dry ingredients. With mixer, mix the batter until everything is well combined. The dough starts to form. At this point, it is very sticky.
  • Add in yeast mixture. Continue to mix until yeast mixture is incorporated.
  • While mixing, add in warm water gradually. Continue to whisk in medium low speed until you see the dough become sticky and solid. You should be seeing the dough stretchy. This is the consistency you are looking for. It takes a few minutes to mix until the dough is sticky and stretchy.
  • Cover the mixing bowl with cling wrap.
  • Rest the dough (30mins)
  • Rest the dough in dark area for 0.5hour. It will expand to 1.5x of its original size.
  • Proofing buns (45mins)
  • Preheat oven to 100°C (212°F). Then turn off the heat and keep the door close to create a warm environment.
  • . Split the dough into 9 equal portions. (~91g-94g each) Start making the buns using wet palms.
  • Cover the buns with a piece of cloth.
  • . Proof the buns inside the preheated oven. Keep a bowl of hot water inside the oven. This will create a warm and moist environment for the yeast to thrive. Ensure you have turn off the oven heat and leave the dough inside for 45mins.
  • Baking (25mins)1. Preheat oven to 2Baking (25mins)1. Preheat oven to 200°C (392°F).
  • When baking, reduce the heat and bake at 180°C (356°F) for 25mins.
  • Cover them up with aluminium foil when the buns start browning.
  • . Spread some unsalted butter on the surface before while the buns are still hot.3. The key success here is to carefully control the water. Do not add excessive water.



1. Eggs and egg whites must be at room temperature.
2. The water must be boiling.
3. The key success here is to carefully control the water. Do not add excessive water.
4. Weight everything using weighing device. I use a scale with accuracy up to 0.01g.
5. Flaxseed powder must be grounded to fine powder form so that it can absorb water efficiently.
6. Psyllium husk MUST NOT be too fine as it will reduce its ability to absorb water.
7. Cool down completely before cutting.
8. Cover the bread with aluminium foil to avoid over browning. For this bread, we cover the bread when it has risen solid and tall at around 14min mark.
9. Do not worry about the sugar from small amount of honey in the yeast mixture. It is basically used for feeding the yeast by converting them into energy for the yeast to thrive. There will not be any carbs left once the yeast is activated. That’s when you see the mixture has turned into bubbly foamy liquid.


Calories: 177kcalCarbohydrates: 4.8gProtein: 7.9gFat: 14g
Tried this recipe?Let us know how it was!