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

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Method

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)

Method
 

  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.