I love burgers. Ever since I can remember, my dad has grilled the best hamburgers on his Weber charcoal grill. We use local grass-fed meat and top with bacon and mushrooms.
(If you want to know more about my dad’s awesome burgers, there’s a recipe for them in my cookbook!)
Usually we use lettuce wraps for our burgers, but sometimes we like to change it up a bit a use a burger bun. On special occasions, we use Udi’s buns, but I made this recipe as a healthier alternative.
It’s really easy to whip up the texture is quite soft with really nice holes just like real bread! You can use two of the buns if you like the bread thicker, or cut in half for a thinner bun (which is what I do).
Any way you slice it, you’ll love this recipe!
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Shared at Fat Tuesday and Allergy-Free Wednesday
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- eggs – 4
- coconut oil – 1/2 cup, melted
- coconut cream – 1/4 cup
- coconut flour – 6 tablespoons
- psyllium husk powder – 1/4 cup
- baking soda – 1/2 teaspoon
- salt – pinch
- sesame seeds – for top
- Preheat oven to 375 degrees Fahrenheit and grease a large cookie sheet with some coconut oil.
- Whisk the eggs with the coconut oil and coconut cream.
- Stir in the coconut flour, psyllium powder, baking soda, and salt.
- Divide into 6 balls (the dough will be pretty wet; it’s not like regular bread dough) and drop on the cookie sheet (I do literally drop the balls of dough; it creates a nice bun shape). Flatten out a bit.
- Sprinkle with sesame seeds.
- Bake for 15 to 20 minutes.
Hi, I made this recipe but it was very dry. The only thing I changed was using liquid egg whites instead of whole and I used them in the equivalent amount. I ended up adding almost twice as much liquid egg white and about 50 percent more coconut oil. Also I used coconut milk – very thick part of full fat. Do you know what could have caused this? Maybe I should have used whole eggs but liquid whites seem like they would make it wetter, if anything…
I’ve never cooked with liquid egg whites (only fresh egg whites right from the egg) so I really am not sure how they work. Egg yolks are pretty important in this recipe because the lecithin and fat in them keeps things mixed and moist. I would recommend trying this recipe with the whole eggs; you’ll probably like it better 🙂
This recipe has been chosen to be part of our Burgers, Sliders, and Dogs Recipe Roundup – we hope you will help us spread the word by sharing, pinning, and tweeting! All links go directly to your recipes and we hope you get lots of traffic! Kelli and Holli at Yum Goggle
Hi Heather – I’m Kelli from Yum Goggle. Welcome! We love your recipe and have approved it – we absolutely cannot keep enough Low Carb recipes for Pinterest and Instagram! So Popular there so if you have any more – please submit – up to 3 per day.
We are now following you on all social media and hope you will do the same because we always try to tag the blogger as we promote/feature your post on up to 12 platforms.
Holli, my co-owner, and I are relatively new to YG as we purchased it Feb 1, shut it down, redesigned it completely based on research data and started over…………so we are small but not for long! Thanks for trusting us and please keep submitting! Kelli
Hey Kelli,
Thanks for approving my post so quickly! Love what you’re doing and I’ll definitely keep submitting recipes!
-Heather
Hi Heather,
Love this recipe for a healthy choice. thanks for shairng. Pinned & twitted.