This is the very best ever Paleo hamburger buns recipe. Now you can eat hamburgers and sloppy joes just like everyone else, with buns. This recipe uses both coconut flour and almond flour baking the buns as halves. You bake 8 separate pieces and put two together to form a bun. My kids ate these for a dinner with their sloppy joes and they loved them! Yay! It can be hard to please all of the kids so I will take it!
This is the recipe we used to go with our Paleo Sloppy Joes. It worked as a great combination together because before I came up with the idea for this recipe I would just eat my sloppy joes out of a bowl. Yes, the meat is that good on its own but still. It’s just a little weird, especially when I was at a family party and almost everyone else was eating a “normal” bun.
So now I can have a bun with my sloppy joes, hamburger or turkey burger and actually eat a carb with everyone else. And they really don’t take that long. They actually take way less time to make than making regular hamburger bun from scratch. For one, you don’t have to knead these!
Andrea – “It is hard to find a good texture with GF sometimes and these are definitely like a soft hamburger bun.”
Natalie – “Thank you for such a detailed, easy to follow recipe!”
Rick – “It’s so nice having a good alternative to a lettuce wrap!”
Tips and Tricks
- These tend to very slowly absorb liquid so it is really easy to add too much flour so if you just add the flour slowly in increments it will be easier to tell how much you need and don’t put any more than we have on the recipe.
- Make sure that you allow the batter to sit for 10 minutes before scooping and baking so that it can thicken. It will seem thinner when first mixing, but after sitting the coconut flour will absorb a lot of liquid, thickening it up. Following is a picture to show what the batter should look like before being baked.
- The buns cook super fast and you should watch them carefully unless you want a burnt, overcooked bun.
Can I substitute any of the flours?
There is not a good substitute for almond flour or coconut flour but you could probably substitute the tapioca flour with arrowroot flour /powder and they would probably turn out ok. I haven’t tried that myself but I would love to know if any of you have tried subbing any flours with or without success.
Do these taste like eggs?
Not as bad as if they were made with straight coconut flour. I don’t think they have all that much taste but neither do regular hamburger buns but I like that because then I can taste what’s in-between the buns instead.
- Here is another hamburger bun recipe on my blog. It is mostly almond flour and no tapioca flour. They are Keto and similar but totally different at the same time so you may want to check it out.
- Some readers like to top theirs with fun things for extra flavor like sesame, garlic, parmesan (if you’re not on the Paleo diet), and rosemary.
- One reader added a Tbsp of honey to make them a bit sweeter. After all, regular buns have a bit of sweetener in them to help activate the yeast so you may miss that flavor.
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The Very Best Ever Paleo Hamburger Buns Recipe
This Paleo hamburger buns recipe is surprisingly easy and good. I especially love it with Paleo sloppy joes.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 Buns 1x
- Category: Bread
- Cuisine: Paleo
- Preheat oven to 350 degrees. Line a baking sheet with a non-stick mat or parchment paper.
- Whisk together the coconut flour, almond flour, tapioca flour, salt, and baking powder in a mixing bowl.
- Add the eggs, coconut oil, and hot water and whisk together until very smooth. Let sit for 10 minutes to allow the coconut flour to fully absorb into the liquids.
- Place 8 mounds of batter, about 1/4 cup each, evenly spaced on the prepared baking sheet. I use a 2 tablespoon scoop and place two scoops on top of each other. see picture for reference to how the batter should look before it goes in the oven.
- Sprinkle the tops of the buns with poppy seeds, dehydrated garlic, or sesame seeds(or all mixed together!) before baking, if desired.
- Bake buns for 8-9 minutes, or until set in the center. let cool and store in an airtight container.
- Makes 4 buns using 2 pieces for a top and a bottom.