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A few weeks ago I posted my paleo loaf bread recipe. Although that bread is delicious and makes great toast or is great as a side with dinner, it has one problem. It just isn’t strong enough to hold together for a large burger or sandwich without breaking apart. I wanted to create a recipe specially for paleo burger buns because we eat burgers pretty often.
Since, I’ve been staying at home for the past few days still recuperating from a virus, I have had some time to experiment with baking. The more I bake with coconut flour, the better I get with working with it. So this past week I wanted to come up with a recipe for paleo burger buns that not only tastes great, but holds together really well and won’t fall apart when I put a burger and veggies in it.
How these Paleo Burger Buns Turned out:
These paleo burger buns turned out fantastic! I wish I took more pictures while making them, but I didn’t plan on them turning out so great. I’ll add some more pictures to this post when I make them again.
The only flour I used to make these burger buns is coconut flour. So they are paleo friendly, gluten free, grain free and dairy free.
The buns are perfect for burgers, sandwiches or even just serving with a spread like butter or jam. They hold together really well and don’t break apart at all, even when they hold a large burger.
I had grass fed burgers for dinner with my family the other night and finally wasn’t left out having to eat my burger without a bun! Plus, it tasted delicious and was very filling!
Paleo Burger Buns Recipe
Ingredients:
- 3/4 cup coconut flour
- 5 eggs
- 1/4 cup (melted) coconut oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon baking soda
- 1 teaspoon raw honey (optional)
- 1/2 teaspoon sea salt
Directions:
1. Mix all ingredients in a large bowl, stir well.
2. Take out a cookie sheet. I put a piece of unbleached parchment paper on top, but it would also work without it.
3. Use your hands or a spoon to scoop out roughly 3 tablespoons of batter.
4. Use your hands to shape it into a ball shape and then flatten it, similar to a pancake shape (see picture below). I made mine about ¼ inch to ½ inch thick. When they bake, they do rise to almost double the size.
Here’s how mine looked right before going into the oven:
5. Bake at 350 degrees for about 20 to 30 minutes (time may vary depending on how large and thick you make them) or until lightly browned on top.
After they cool, I slice them in half and store them in the fridge, or freezer if I won’t be using them all that day. This recipe makes about 6 to 8 large buns.
Hi
Is it really only three fourths of a cup of flour?!!
Did you mean to say 3 to 4 cups of flour??
3/4 of a cup wouldn’t make one bun!
This was confusing, and based on commenters results maybe there was confusion on the flour amount.
Can you clarify exactly how much flour to use and how large the buns are and how many buns this made?
Thanks
Hi Jaq, the amount of flour is correct. Coconut flour is very dense so, you don’t need much. This makes about 4 to 6 very large burger buns. I make mine pretty thick. You can use less per burger to make more.
I’m confused. Only three fourths of a cup of flour to 5 eggs? Did you mean 3-4 cups of flour??!!
3/4 of a cup wouldn’t make one bun!
Hi Lauren, I love your informative posts, your heavy use of coconut flour, and the beautiful food images that you post! Thanks for another great recipe! May I ask what app you use for your pinnable pictures with the fancy fonts? Thank you!
Thank you! I use picmonkey.
Do you have the nutrition information for these buns? Please?
Hi SuRena, I haven’t calculated the nutrition info yet. You can input the ingredients in an online calculator to find out though.
So I live in Southeast Louisiana I just made the recipe. Do you happen to live in a low humidity area? I might have to tweak the recipe next time that is why I ask. Mine came out like cookies and didn’t rise. My mix was also more like cornbread mix.
Yes, we don’t have much humidity here. Maybe try adding a little more water or coconut oil to the batter. The batter should be a consistency like mashed potatoes.
Just made these, and although they didn’t rise a lot, the bun is nice and dense, so it doesn’t fall apart like some coconut flour breads I’ve made! Thanks!!<3
Glad they turned out well 🙂
Noticed many didn’t have the expected outcome, please consider weighing your ingredients especially the flours. We all scoop our flours so differently. Thanks for all your work here.
These paleo burger buns came from paleolithic diet i guess. It looks delicious and healthy. Gluten-free burger is making me happy:) Thx for sharing, Lori!
Thanks Julia 🙂
Five eggs seem to many can’t get a dough to form. Kept having to add more flour
Came out pretty “blah” for me. The consistency of our coconut flour may be different though. They just came out like coconut flour patties
I have made these several times and every time the mixture is incredibly dry and crumbly no matter how long I try molding and forming the dough. The buns also never rise, so there is no way to split it in half. You would have to make the buns very thick to start out with if you want to split it. Aside from that, the taste is incredibly bland. I have made these for my family and the bread doesn’t get eaten. They’re just too dry. I’m finally commenting again because I figure I’ve tried enough times and am moving on from the recipe. I don’t want anyone else to waste ingredients like I have. I’d say the recipe needs some serious tweaking if you want to have tasty burger buns.
Sorry to hear they didn’t turn out well for you.
Ah, my mouth is watering! Planning to surprise my wife with it!
Awesome!
I’m in the UK and the measurements are different I think….our ups are bigger than yours..im beginning to wonder if te teaspoons are too…anyway tey didn’t rise much and crumbled on the sides when i pushed them down…I’m eating them anyway as coconut flour costs a packet over here.
Do you have to use 5 eggs?
Yes, unless you use an egg replacer of some kind.
Mine came out a little dry. Any suggestions?
You could try a little more coconut oil next time or a little less coconut flour.
I wish my printer was ok and could all of this
You can just copy the ingredients and directions and paste them in a word doc to print.
Made these tonight to have with turkey burgers. The flavor was delicious but we found them to be very dry. I think they would be great for breakfast as toast, which I plan to try tomorrow with the extra buns. Going to spread on some cream cheese to add some moisture. Thanks for the recipe. I’m new to cooking/baking with coconut flour and oil and enjoyed trying this. If the toast thing works out, I’ll post a follow-up.
Thanks for sharing. Look forward to hearing how it worked for toast.
Lauren, I love your informative posts, your heavy use of coconut flour, and the beautiful food images that you post! Thanks for another great recipe! May I ask what app you use for your pinnable pictures with the fancy fonts? Thank you!
Thank you! I use picmonkey.
Bread usually tastes bad after keeping in the fridge.
Why do you need to keep them in the fridge? Can I keep in the pantry wrapped up?
You can. I just put it in the fridge or freezer to make it last longer.
Can you omit the vinegar? What does it add to the recipe? Is there a replacement?
You can omit it. I just add vinegar and baking soda to recipes because it helps them to rise a little more.
Do you have a nutrition count on these Paleo Buns?
I’m trying to keep my carbs down because of type 2 diabetes.
Thanks.
I didn’t calculate it yet. But there are sites you can easily enter the ingredients and they’ll give you the full nutrition breakdown.
One site that you can enter a recipe and get the breakdown is Fatsecret.com.
You have to enter it in your cookbook, but it then give all the nutrition facts.
I made these tonight with some yummy organic beef jalapeno burgers! The mixture was indeed very crumbly, but if you mold it in your hand long enough, it will stick together much better. I did find, however, that mine didn’t rise or expand much. They made fairly good buns, but I certainly couldn’t cut it in half. They were too small. I used two for my bun. Mine weren’t as pretty as Lori’s picture either, and I highly recommend using the parchment paper if you aren’t fond of scraping cookie sheets!
Thanks for sharing how they came out Val! Maybe molding them in my hands changed the moistness. I’m going to make a note of it in the recipe for others who try it.
I’ve just tried making these and found the mixture to be very crumbly and didn’t hold together very well. Did I do something wrong?
Sorry to hear it came out crumbly, did you measure the coconut oil in liquid form? They should be moist enough to shape into a ball and flatten in your hands. You could add a little more oil or water to make it more moist.
Hey I think 3/4 cup of flour is too little which is why they’re too runny
I wonder if this is the recipe I saw on IG? I can’t wait to try. Mmm.
How are you feeling by now, Lori?
Yes, it’s the one I posted on IG.
Thank you for sharing this recipe. It looks great and I am excited to try it!
Thanks Debbie!
I use your coconut bread recipe and it works well. I’ll have to try out this bun recipe! It would be more filling than a lettuce bun for sure.
Lol yea it’s nice to have an actual bun compared to lettuce buns. Hope you like the recipe 🙂
I made them but it didn’t turn to a dough. Loquid eggs!! Should i put 2 eggs instead of 5 or you mean only egg whites?
Did you change the ingredients?