Pillowy-Soft Gluten Free, Paleo & Keto Burger Buns

17 45 277
Ingredients Minutes Calories
Prep Cook Servings
20 min 25 min 8
Pillowy-Soft Gluten Free, Paleo & Keto Burger Buns
Health Highlights
Count on these yeast, gluten free, paleo and keto burger buns to be pillowy-soft, extra sturdy, absolutely delicious and with a killer crumb.


2 tsp Yeast, active dry (active)
2 tsp Maple syrup (honey; to feed the yeast (NO SUGAR WILL BE REMAIN POST BAKE) *))
120 ml Water (lukewarm between 105-110°F))
168 gm Almond flour/meal, Bob's Red Mill
83 gm Flaxseed meal (ground) (finely ground)
15 gm Whey protein powder, isolate, unflavoured
18 gm Psyllium seed husk (finely ground)
2 tsp Xanthan gum ((or 4 teaspoons ground flaxseed meal**))
2 tsp Baking powder
1 tsp Salt (kosher)
1 dash Cream of tartar, McCormick
1 dash Ginger, ground
1 large egg Egg (at room temperature)
110 gm Egg white (whites (about 3, at room temperature))
56 gm Butter, grass-fed, salted (grass-fed; (or ghee, melted and cooled))
1 tbsp Apple cider vinegar
58 gm Sour cream, 14% M.F. ((or coconut cream + 2 tsp; at room temp))


  1. Line a baking tray with a baking mat or parchment paper. Set aside.
  2. Add yeast and maple syrup (to feed the yeast, see notes) to a large bowl. Heat up water to 105-110\xb0F, and if you don't have a thermometer it should only feel lightly warm to touch. Pour water over yeast mixture, cover bowl with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly, if it isn't start again (too cold water won't activate the yeast and too hot will kill it).
  3. Mix your flours while the yeast is proofing. Add almond flour, flaxseed meal, whey protein powder, psyllium husk, xanthan gum, baking powder, salt, cream of tartar and ginger to a medium bowl and whisk until thoroughly mixed. Set aside. 
  4. Once your yeast is proofed, add in the egg, egg whites, lightly cooled melted butter (you don't want to scramble the eggs or kill the yeast!) and vinegar. Mix with an electric mixer for a couple minutes until light and frothy. Add the flour mixture in two batches, alternating with the sour cream, and mixing until thoroughly incorporated. You want to mix thoroughly and quickly to activate the xanthan gum, though the dough will become thick as the flours absorb the moisture.
  5. Divide dough into 6-8, shaping them into rounds using lightly wet hands. Cover with lightly oiled cling film (saran wrap), cover with a kitchen towel and place in a warm draft-free space for 40-60 minutes until the buns have substantially increased in size (see post for pics!). How long it takes depends on your altitude, temperature and humidity- so keep an eye out for it every 15 minutes or so. And keep in mind that you do need a bit extra warmth than traditional gluten doughs (I like placing the tray on top of my oven!).
  6. Preheat oven to 350\xb0F/180\xb0C while the dough is proofing. And if you're baking at high altitude, you'll want to bake it at 375\xb0F/190\xb0C.
  7. Bake for 25-30 minutes until deep golden, covering with a lose foil dome at minute 10-15 (just as it begins to brown). Just be sure that the foil isn't resting directly on the buns.
  8. Allow to cool completely for best texture, but you can get away with waiting just 15-20 mins for fresh warm buns!
  9. Keep stored in an airtight container (or tightly wrapped in cling film) at room temperature for 4-5 days, giving it a light toast before serving. Though you'll find that this keto bread is surprisingly good even without toasting! 


See recipe video for guidance on keto yeast breads. And check out the post for deets, tips and possible subs!

Nutrition Facts

Per Portion

Calories 277
Calories from fat 194
Calories from saturated fat 45
Total Fat 21.5 g
Saturated Fat 5.1 g
Trans Fat 0.1 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 1.4 g
Cholesterol 41 mg
Sodium 415 mg
Potassium 416 mg
Total Carbohydrate 13.3 g
Dietary Fiber 6.3 g
Sugars 2.6 g
Protein 10.8 g

Dietary servings

Per Portion

Meat Alternative 1.4
Milk Alternative 0.1

Energy sources