Low Carb Hamburger Buns to make a perfect summer BBQ just THAT more perfect when you are low carb and hanging with friends. Made in just 4 minutes.
A while back I posted a recipe for hot dog buns, and a few people asked how they could use the same recipe to make hamburger buns. Well we’ve got it for you now! Say hello to delicious low carb hamburger buns.
I don’t know about you, but I get a little bored with wrapping my burgers in lettuce leaves all the time.
I just want to pile the patty and a ton of toppings on a burger bun and call it a day!! Thankfully, with this low carb recipe I can do that! And you can too. 🙂
Never again do you have to wrap your burger in lettuce. Bun lovers unite!! Hamburger buns, that is… <ehem>
How to make these Low Carb Hamburger Buns
Step 1: Mix the batter
Step 2: Find a small bowl.
Step 3: The shape of the bottom will determine the shape of the top of your bun.
Step 4: Pour in 1/3 of the batter and cook. When it’s done it will look like this.
Step 5: Loosen the edges if they are stuck and turn the bun out onto a clean surface.
Step 6: Cut the bun and enjoy your burger!
YOU MIGHT ALSO ENJOY THESE LOW CARB RECIPES:
Low Carb Hamburger Buns
Low Carb Hamburger Buns to make a perfect summer BBQ just THAT more perfect when you are low carb and hanging with friends. Made in just 4 minutes.
Print Pin Rate Servings: 3
Calories: 297kcal
Ingredients
- 3/4 cup almond flour
- 3 large eggs
- 1 1/2 teaspoons baking powder
- 4 Tablespoons oil
Instructions
- Whisk together almond flour, eggs, baking powder and oil.
- Pour 1/3 of batter into a small greased microwave safe bowl.
- Microwave for 2-3 minutes. If there is any wetness still on the bottom, microwave for at least another 30 seconds.
- Turn the bun onto a plate and cut in half. Add your hamburger and favorite low-carb toppings!
Notes
Cooking times WILL VARY with the size of your bun dish. Start at 2 minutes.
Nutrition Info
Nutrition Facts
Low Carb Hamburger Buns
Amount Per Serving (1 hamburger bun)
Calories 297 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 2g13%
Cholesterol 139mg46%
Sodium 54mg2%
Potassium 203mg6%
Carbohydrates 5g2%
Fiber 2g8%
Sugar 0g0%
Protein 9g18%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @thatslowcarb or tag #thatslowcarbrecipe!
These look absolutely delicious, can they be cooked in an oven for those who do not use microwaves?
Yes. We have cook times on our hot dog bun recipe for oven times.. If I remember correctly I THINK it’s 375 for 15-20 minutes depending on the size.. But here is the post with that info to be safe that I’m wrong.
Tried this recipe today for first time…I added 3/4 cup parmesan cheese and 1/2 tsp kosher salt… microwaved at 90 sec….Perfect! Thank you
I enjoy these.
Played with microwave times and like the 90-second result best. (Panasonic at its normal Power level.)
So glad you’ve found the ‘sweet spot’ with your microwave. We’ve moved recently and I’ve had to start all over again finding the best microwave time.
Is the oil coconut oil,? is it refined or unrefined?
We like unrefined ourselves
question. The yield says 4. The cooking direction say 1/3 of batter in each bowl. So is it 3 buns or 4. Also would a 3oz. Pyrex custard dish work for these buns. Thanks so much I would like to make these for lunch this week.
Thanks for that catch! It is for 3 buns.
If you want to make 4 buns though simply increase it in the recipe card and then divide batter into 4 bowls. I had these round small bowls and to be honest I’m not SURE the ounces they are. I’d test it out with that custard bowl with just one. You might have to use extra batter to make sure they are thick or thin enough for what you want them for. Enjoy! 🙂
How is the taste?
can this be done in an oven? I dont use microwaves
I wouldn’t see why not! I’m not really sure about the cook time though so can’t advise exactly WHAT that cook time would be.
Looks Great
Great recipes.
I made this recipe twice in one day and they were both major fails. I ended up with six mostly crunchy flat round “cookies”. I used different times from three minutes to two minutes to ninety seconds. The last two I added splenda. I sprinkled salt on the first four. It wasn’t a complete loss because they were pretty good that way, but I can’t figure out what went wrong. I wonder if anyone else had a problem.
Sorry that it didn’t work for you! It sounds like your microwave is too powerful and the heat/watts is too high though, hence in the result of crunchy. They definitely result in fluffy little buns. Try cooking for less time or turning the wattage down on your microwave if you can is where I would start.
Most people have the opposite problem where their microwave isn’t strong enough and they have to cook for longer to soak up the moisture so I think in your case your microwave is just set for a high watt and therefore cooking too quickly. I’d start at 1 minute, check, 30 seconds, check and continue until all the moisture has soaked up. Hope this helps!