Low Carb Hamburger Buns, recipe in progress

Ever try to offer someone low carb bread? The face that people tend make is an odd mixture of disgust and confusion veiled thinly with a feigned smile, a feeble attempt at politeness by declining gently instead of following one’s actual impulse which is to run for the hills.

I get it– “low carb” and “bread” together sounds oxymoronic. It’s like “healthy fat.” Or “fake meat.” Some things may take some getting used to (the former) or just never be adopted ever (perhaps the latter).

Admittedly, perfecting low carb bread has been a journey that I haven’t quite finished. I know the end is a bit far– but this recipe is definitely on the right track.

The key difference between this recipe and others I’ve tried is the psyllium husk powder.


Have you ever played around with chia seed recipes or seen the inside of okra? Psyllium husk powder basically makes things sticky– it binds and behaves the way gluten would if this were a glutinous bread recipe.

If you find yourself researching low carb bread recipes, in my humble opinion, avoid the ones that call for egg whites as the main ingredient– also known as “cloud bread.” I guess the idea is that it’s supposed to taste like air or a cloud.

Try to use any of these recipes with a juicy grass-fed beef burger and you’ll find that it tastes more like disintegrating meringue cracker —  which then cakes your finger tips so that you have brownish white hats on all your fingers after your meal. Awesome.

Pro Tip: Make sure when using this recipe to use hot water. I tried lukewarm water once out of sheer laziness. Didn’t work so well with the psyllium husk.

This is the best low carb hamburger bun recipe so far. Is it the best hamburger bun recipe ever? Not by a long shot. It just doesn’t taste “bread-like” enough. It’s the closest I’ve come, however!

I will post a tasty gluten-free hamburger bun recipe later for the occasional good carb days as part of my cyclical ketogenic diet– but for the days I want a burger and don’t want carbs (which is the majority of the week), I will continue experimenting and tweaking this recipe and report back. For now, here’s what I’ve got:


Low Carb Hamburger Buns


4 pasture-raised egg whites
1 pasture-raised egg yolk
1 cup hot water

1 cup almond flour
1/4 cup coconut flour
1/2 tsp baking soda
1/3 cup psyllium husk powder
1/2 tsp Himalayan salt
1 tsp cream of tartar
1 tsp garlic powder
1 tsp onion powder
sesame seeds for garnish
  1. Preheat the oven to 350 degrees.
  2. Mix all the dry ingredients (except for the cream of tartar) with hot water and set aside.
  3. Whip the egg whites with cream of tartar until they have reached soft peaks. Whip egg yolk in a separate bowl then fold into egg whites. You’re creating a souflee effect so you have to fold instead of whisk.
  4. Combine everything by folding gently. Form buns with your hands and place on baking sheet. Sprinkle sesame seeds on top.
  5. Bake for 30 minutes. Let cool then slice in half and enjoy with a grass-fed beef burger patty and whatever low carb/lchf condiments of your choosing. 🙂

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