Almond Burger Buns

Low Carb Burger Buns

Almond Burger Buns

These burger buns are the real deal. They’re now my go-to whenever I’m in the mood for a low carb sandwich or, of course, a burger! Don’t be tempted to try them without the psyllium – it’s really the critical ingredient for getting the light soft, burger bun texture (it also adds lots of fiber!)

makes: 4
takes: 80 minutes

100g (3.5oz) almond meal
25g (1oz) psyllium
2 teaspoons baking powder
1/2 teaspoon salt
3 egg whites* (120g / 4oz)
1 cup boiling water
2 teaspoons apple cider vinegar
sesame seeds to sprinkle (optional)

1. Preheat your oven to 180C (350F). Line a tray with baking paper.

2. Mix almond meal, psyllium, baking powder and salt in a medium bowl. Add egg whites, boiling water and vinegar. Stir until just combined. Stand for 5 minutes to allow the mixture to cool and the psyllium to absorb the water.

3. Divide mixture into 4 and form each into a little disc about the diameter of a burger bun. I find using wet hands helps stop it being too messy. Place discs on your prepared tray. Sprinkle with sesame seeds (if using).

4. Bake buns for 55-60 minutes or until well browned and risen. To double check they should sound hollow, like a loaf of baked bread when you tap on the bottoms.

5. When the buns are cooked cool on a rack to stop the bottoms going soggy.

Variations

* no egg whites – you can use 2 whole eggs instead (the buns texture will be slightly heavier but still delicious!)

nut-free / budget – Replace almond meal with finely ground sunflower seeds (I use a little coffee grinder) – expect a longer baking time.

larger batch – I often double the batch to make more for freezing. Cut in half cross wise before freezing so you can easily defrost in the toaster.

no apple cider vinegar – you can skip it, or use a wine vinegar – something that tastes good but not balsamic!

no psyllium – Don’t be tempted to try them without the psyllium – it’s really the critical ingredient for getting the light soft, burger bun texture (it also adds lots of fiber!)

Shelf Life / Storage

Keeps for 1 week in the fridge or indefinitely in the freezer. Just warm in the toaster or your oven before serving.

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{ 10 comments… read them below or add one }

Susan December 7, 2017

I’m not necessariiy looking for low carb, but I’m sick of regular bread/buns. I’m supposed to be making turkey burgers for lunch today, and dreading the buns. I bought some so I’ll use them, but I think I’d like these a lot better.

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jules December 8, 2017

They’re really good Susan!
Let me know what you think when you try them
Jx

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Christy Maier June 9, 2017

I made these this week and loved them. They are soft, delicious and easy to make. Great low carb burger bun! Thanks, Jules!

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jules June 14, 2017

So glad you liked them Christy!

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Lucia Arguelles April 20, 2017

Great recipe, so fast to prepare!!! Mine cooked much quicker (half the time) and I thought they might have been ruined.. but they were really great and they kept really well in the fridge. I will try them again soon to perfection them. And will try with the coconut flour too. Thank you for sharing

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jules April 27, 2017

Interesting they cooked so quickly Lucia! Thx for sharing 🙂

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Jenna Avery February 28, 2017

This recipe is a GAME CHANGER. I’m in love! Thank you so much for sharing it with us. I was wondering the same thing as Laurie about the boiling water cooking the eggs. I decided to stir the eggs into the other ingredients before adding the boiling water and it seemed to work just fine.

I had them with ‘sloppy joes’ last night and then again today as a low carb Eggs Benedict with leftover Caesar dressing from my roasted broccoli and chicken from your other (delish!) recipe.

Do you think this might work with coconut flour too?

Thanks, Jules.

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jules March 2, 2017

Oh yay Jenna! So glad you liked them.
Have been meaning to try a coconut flour version to make it nut free for when I need to make school lunches… will definitely have to try it now!
Jx

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Laurie Fleming February 23, 2017

Just curious, does the boiling water not “cook” the egg whites when you add them?

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jules March 2, 2017

No it doesn’t cook them as such Laurie – but I usually stir as soon as the water is added.
Great question!
Jx

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