Soft Keto Burger Buns (Coconut Flour) – Fluffy, Low-Carb, and Easy

These buns are for anyone who misses a soft, classic burger bun while staying low-carb. They’re light, tender, and surprisingly close to the real thing—without the heavy carb hangover. Coconut flour keeps them gluten-free and keto-friendly, while a few simple techniques make them soft instead of crumbly.

Build your favorite burger or breakfast sandwich, and enjoy bread that won’t knock you out of ketosis. You only need basic ingredients and about 30 minutes.

Print Recipe

Soft Keto Burger Buns (Coconut Flour) - Fluffy, Low-Carb, and Easy

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Servings: 8 servings

Ingredients

• 3 large eggs, room temperature
• 1/3 cup coconut flour, sifted
• 2 tablespoons finely ground psyllium husk powder
• 1 teaspoon baking powder (aluminum-free)
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 3 tablespoons melted butter or ghee (or olive oil for dairy-free)
• 1/2 cup warm water (plus 1–2 tablespoons more if needed)
• 1 teaspoon apple cider vinegar or lemon juice
• 1 teaspoon erythritol or preferred keto sweetener (optional, for bakery-style flavor)
• 1 tablespoon sesame seeds (optional, for topping)
• 1 egg white, lightly beaten (for egg wash, optional)

Instructions

• Preheat and prep: Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
• Mix dry ingredients: In a bowl, whisk coconut flour, psyllium powder, baking powder, baking soda, salt, and sweetener if using.Break up any lumps.
• Whisk wet ingredients: In another bowl, whisk eggs, melted butter, warm water, and vinegar until smooth.
• Combine: Stir wet into dry. Let the batter rest for 2–3 minutes to thicken. If it’s too stiff to scoop, add 1–2 tablespoons warm water.You want a soft, scoopable dough.
• Shape buns: Divide into 4–5 equal portions for burger-size buns. With damp hands, form rounds about 3.5–4 inches wide and 1–1.25 inches tall. Smooth the tops gently.
• Top and gloss: Brush with egg white for shine and structure.Sprinkle sesame seeds if you like.
• Bake: Bake for 18–22 minutes, until set, lightly golden, and springy to the touch. A toothpick should come out clean.
• Cool properly: Let buns cool on the sheet for 5 minutes, then move to a rack for at least 15 minutes. This helps them firm up and stay soft inside.
• Toast before serving: Slice and toast cut-sides in a skillet with a little butter or oil for the best texture and flavor.

What Makes This Special

• Soft and fluffy texture: The combo of coconut flour, psyllium husk, and eggs creates a tender crumb that’s not dry.
• Low-carb and gluten-free: Each bun is keto-friendly with minimal net carbs.
• Ready fast: From mixing bowl to oven to plate in under an hour.
• Sturdy enough for burgers: These hold up to juicy patties and toppings without crumbling.
• Simple ingredients: Nothing exotic—most are pantry staples for keto cooks.

Ingredients

• 3 large eggs, room temperature
• 1/3 cup coconut flour, sifted
• 2 tablespoons finely ground psyllium husk powder
• 1 teaspoon baking powder (aluminum-free)
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 3 tablespoons melted butter or ghee (or olive oil for dairy-free)
• 1/2 cup warm water (plus 1–2 tablespoons more if needed)
• 1 teaspoon apple cider vinegar or lemon juice
• 1 teaspoon erythritol or preferred keto sweetener (optional, for bakery-style flavor)
• 1 tablespoon sesame seeds (optional, for topping)
• 1 egg white, lightly beaten (for egg wash, optional)

How to Make It

1. Preheat and prep: Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix dry ingredients: In a bowl, whisk coconut flour, psyllium powder, baking powder, baking soda, salt, and sweetener if using.

   Break up any lumps.

3. Whisk wet ingredients: In another bowl, whisk eggs, melted butter, warm water, and vinegar until smooth.
4. Combine: Stir wet into dry. Let the batter rest for 2–3 minutes to thicken. If it’s too stiff to scoop, add 1–2 tablespoons warm water.

   You want a soft, scoopable dough.

5. Shape buns: Divide into 4–5 equal portions for burger-size buns. With damp hands, form rounds about 3.5–4 inches wide and 1–1.25 inches tall. Smooth the tops gently.
6. Top and gloss: Brush with egg white for shine and structure.

   Sprinkle sesame seeds if you like.

7. Bake: Bake for 18–22 minutes, until set, lightly golden, and springy to the touch. A toothpick should come out clean.
8. Cool properly: Let buns cool on the sheet for 5 minutes, then move to a rack for at least 15 minutes. This helps them firm up and stay soft inside.
9. Toast before serving: Slice and toast cut-sides in a skillet with a little butter or oil for the best texture and flavor.

Keeping It Fresh

• Room temperature: Store in an airtight container for up to 24 hours.
• Refrigerate: Keeps well for 4–5 days.

  Toast before serving to revive softness.

• Freeze: Slice, wrap individually, and freeze up to 2 months. Thaw at room temp or toast straight from frozen.

Health Benefits

• Low in net carbs: Coconut flour is high in fiber, which helps keep carbs in check.
Gluten-free: Naturally suitable for those avoiding gluten.
• Higher satiety: The fiber and healthy fats can help you feel full longer.
• Blood sugar friendly: Designed for keto and low-glycemic eating patterns.

Common Mistakes to Avoid

• Skipping the rest time: Coconut flour needs a minute to hydrate. Don’t rush this step.
• Using whole psyllium husks: Use finely ground psyllium powder for a smooth crumb.
• Overbaking: These can dry out quickly.

  Pull them as soon as they’re set and lightly golden.

• Cold ingredients: Room-temperature eggs mix better and help the buns rise evenly.
• Too much liquid: Add extra water gradually. The dough should be soft, not runny.

Recipe Variations

• Garlic herb: Add 1/2 teaspoon garlic powder and 1 teaspoon dried Italian herbs to the dry mix.
• Everything bagel: Swap sesame seeds for everything seasoning on top.
• Dairy-free: Use olive oil or avocado oil instead of butter.
• Slider buns: Make 8 smaller buns and reduce bake time to 12–15 minutes.
• Onion buns: Stir in 1 tablespoon finely minced, sautéed onion for a savory twist.

FAQ

Can I replace coconut flour with almond flour?

No, they behave very differently. Coconut flour is far more absorbent.

If you only have almond flour, use a recipe designed for it instead.

Why did my buns come out purple?

Some psyllium brands can tint baked goods. Use a light-colored, high-quality psyllium powder to avoid discoloration.

Do I need both baking powder and baking soda?

Yes. The mix gives a better rise and tenderness, especially with the acidity from vinegar or lemon juice.

How many buns does this make?

You’ll get 4–5 standard burger buns, depending on size.

Double the recipe for a crowd.

Can I make the dough ahead?

It’s best baked fresh. The dough thickens as it sits. If you must prep ahead, shape and bake, then store and toast before serving.

Wrapping Up

These Soft Keto Burger Buns made with coconut flour bring back the joy of a great burger without the carbs.

They’re easy to make, reliably soft, and sturdy enough for all your favorite fillings. Keep a batch in the freezer, toast when needed, and enjoy a bun that fits your goals and tastes like the real deal.