Paleo Plan

Paleo Burger Buns

Makes 4 burger buns (4 tops, 4 bottoms).

Approximate cooking time: 20 minutes

Ingredients

  • 4 eggs
  • 4 Tbs coconut flour
  • 4 Tbs almond flour
  • 4 Tbs coconut oil (melted)
  • 1 tsp baking powder
  • 1/2 tsp sea salt (optional)

Instructions

  1. Preheat oven to 350° F.
  2. In a large bowl, mix coconut flour, almond flour, baking powder and sea salt together with a fork.
  3. In a separate bowl, blend eggs and coconut oil.
  4. Pour egg mixture into flour mixture and combine completely.
  5. Line a baking sheet with parchment paper, and grease the paper lightly with coconut oil.
  6. Pour the batter onto the oiled parchment paper to make eight (3-inch diameter) pools.
  7. Bake for 10 minutes.

This recipe inspired in part or in whole from here.


39 Comments

  1. How is baking powder and baking soda paleo? What about salt? Sorry, I’m new to this and a little confused about these things. Thinking about trying it though. Please let me know!

    Courtney

    • @Courtney – Baking powder and baking soda are of course not things our Paleolithic ancestors would have picked up off a shelf and used. But they’re something that we are ok with using because they’re not harmful (if you get the aluminum and corn free versions) to your health as far as we know, and we’re using them in very small amounts. We’re not trying to do an exact replica of a Paleolithic person’s diet; we’re just trying to emulate the essence of it and eat the bulk of the foods that most resemble what they had available, and what we evolved eating.

  2. Hi,

    Great website! How different would the result be if I substituted 4 more Tbs of Almond Flour for the Coconut Flour?

    Thanks!

    • @Chris – I really am not sure. If you do it, please let us know! Coconut flour and almond flour have pretty different textures and coconut flour is way more absorptive than almond flour. It takes more liquid (eggs, water, oil) to get a recipe right. So you may want to cut down on the liquid part of the recipe just in case. Good luck!

  3. Hello,
    What could be used in place of eggs? I am allergic.
    Sandra

  4. Stephanie

    These did not taste good to me. I think I could taste the baking soda. I need to tweak this recipe.

  5. Hi there! I this recipe is a great start to a really great bun – it has great texture and held together… but I tweaked it a bit to add more flavor. I added a couple shakes of crushed red pepper, 1T of crushed dried leaf oregano, and a few shakes of onion pwdr. I ended up only making 4 buns (2 tops, 2 bottoms) and baked them for at least 20 min…maybe a bit more. The buns were a nice golden brown. After the buns cooled on a cooling rack, I placed them on the grill to give it that great grilled flavor. The result was a very flavorful guilt-free bun! I love burgers and have been looking for a great recipe that would allow me to stay Paleo…this is it!

  6. I have a correction to my comment above. The amount of oregano should be a teaspoon. Using this base recipe, I plan on trying many variety of spices to change the flavor of the bun…rosemary, basil, onion flakes, chives, dill….this list goes on and on. The base recipe provided by paleoplan is perfect! Thanks!

  7. I am new to paleo, started just over a week ago. My husband loves sandwiches, so he was super bummed when he couldn’t have one. I have to say, this is a great substitute for buns. He actually liked it! I’ve tried other “substitute” recipes for different foods, but this is the only one he said he will eat again. I added Summer’s extra seasonings and it turned our great. It is pretty crumbly though, so don’t try and stack too much in your sandwiches. Also, baking 15-16 minutes is sufficient.

  8. these turned out okay. they spread a lot… like super thin pancakes so i put them in little tartlet holders to keep some shape and form… that worked okay… a bit on the salty side… i also added 1 tablespoon ground flax seed.

  9. Homo Sapien

    Great recipe!

    Just one question, What can I substitute for coconut flour?

    • Neely

      Homo Sapien – You can substitute with almond flour, tapioca flour, sweet potato flour, and other starchy veggie or nut flours. Just know that this recipe is made for coconut flour, though, which absorbs a LOT of liquid, so you’ll have to adjust the recipe depending on your flour.

  10. Jenn M

    Wish there was a pic so I know what to expect. If they are supposed to be flat-ish like a pancake as one commenter said it came out, then I’m not too interested. Hmmmm

    • Jenn M – I’ve made them into the size of a regular burger, so I know it’s possible. I think it just depends on how you shape them.

  11. Kimberly

    Jenn & Melissa…
    I haven’t ventured into these buns yet, but I will say that I have done plenty of baking with coconut flour, and there is a trick to it. It does require a lot of liquid, because it absorbs so much and can turn out incredibly dry and unappetizing if you don’t have your proportions right. That being said, once you add all that liquid to your coconut flour, you need to let it set for 5 minutes or so. It will absorb the liquid and thicken up quite a bit. I wouldn’t dare make these without letting them “set up” in the bowl before pouring them out on the pan.
    Hope this helps. :)

  12. graceac

    For me it came out flat. I’ll try again :(

  13. Stephanie

    Made these last night to have with the Sloppy Joes. Sloppy Joe recipe was right on and these buns were a great vehicle for them instead of eating a plate of sloppy joe by itself. There was a noticeable coconut flavor though. Not sure if it was from the coconut oil or flour or both. May try and play around with the flavoring and substituting another oil (olive?) and flour. Overall a successful bun substitute. Thanks!

  14. I just made these and they are delish! After reading a few of the comments, I added 1 tsp oregano, 1/2 tsp garlic powder and 1/2 tsp onion powder. This is my third day attempting paleo and so far, everything has been yummers, I’m beginning to worry less about whether I’ll be able to stick with this way of eating. Thanks for the great recipes!

  15. vanessa

    dont have coconut oil. will this recipe work with almond butter or olive oil???

  16. vanessa

    K, thanks!!! Im about to try it wish me luck. I wonder if this recipe would be great for hot dog buns. im not sure if hot dogs are paleo…im sord of new to all of this.

  17. I tried them but with an egg substitute, didnt quit e work out. So i tried again with a few changes, basically a new recipe,almond flour, potato flour (for the coconut flour) flax seed meal, (for the eggs) olive oil (for the coconut oil) baking powder and a little baking soda, actually not too bad. They were a little too moist in the middle so I cut in half and turned then over and baked for a couple of more minutes…I ate two sandwich buns and boy was it good! Going to try again in a few days but adding yeast. Probably makes them non paleo, but still gluten free.

  18. Maria Slechter

    So I have a 2 year old and we haven’t yet ventured nuts. I know that almond is def the most mild and safe but not ready to risk it yet. What type of flour can I substitute would it be the same as say you’ve mentioned for coconut? I see tapioca flour all the time I bet that would taste fantastic. We just got a Mom’s Organic Market here and I’m making my list now!

    • Maria Slechter – Yes, definitely coconut flour, tapioca flour, and there’s sweet potato flour now. All of those are great substitutions for almond flour.

  19. LADYVAL

    What is the nutritional value of these?

  20. I made these and they are a great alternative! I did have to bake them for 20 minutes, but maybe my oven cooks slower…

  21. Just wondering if anyone has had any luck freezing these?

  22. Rhi123

    OMG I made them for the first time and they came out extremely dry, what did I do wrong???

  23. My husband and I made these tonight and they were great! They definitely take some of my bread cravings away ;). After reading some posts about them being runny I decided to let the batter sit for a few minutes and then stir them again before spreading onto the cookie sheet. The batter thickened up some and the buns turned out nice! They were about half an inch thick after baking and were great with the sloppy joe recipe!

  24. mistyn78@yahoo.com

    I tried these yesterday and they are not a good substitute for a hamburger bun. Yuck! However, they are good if you are looking for a cornbread replacement.

  25. I bake all the time, so I’m not ignorant to the baking world. These turned out terribly. Was it because I used almond meal instead of almond flour? The batter was so hard that I added water because the recipe said it should “pool” on the baking sheet. Then, it spilled all over the inside of my oven. So I scraped off what I could, because these ingredients are not cheap. Four eggs is 1/3 of our weekly egg allotment. So, all in all, I say I failed miserably. I tightened it back up with more flour and put them back in, but its looking terrible. I don’t think my husband will eat these.

  26. These are a superb substitute for hamburger buns! I didn’t change up the recipe at all. All my kids and my husband were well pleased. Thank you for a great recipe!

  27. So, the first time I made these, I followed the idea above to add oregano, crushed red pepper, etc. That was REALLY weird tasting to me. Maybe I am more sensitive than others, but between the coconut flour and coconut oil, I could definitely taste the coconut and it did NOT go with the Italian seasonings at all. However, the texture was great, held together really well. My batter didn’t pool, I let it set up for a few minutes and it was like a sticky dough, I could definitely dollop it out in a bun shape.
    Anyway, second time I decided to turn the basic recipe into something else entirely, I added pumpkin, and some allspice, clove, cinnamon and nutmeg. Yum. But not for burgers. :)

  28. Hrm. I really don’t know what I’m doing wrong. Every recipe for paleo bread I have tried, including this one which just came out of the oven, have turned out awful. I tried firstly with the ingredients identical to what you posted. It was so runny that all 4 buns became 1, and they were flat like a biscuit.

    So the second batch I added another 4 tables spoons of almond meal and coconut flour. This time they came out looking like a bun! Still a little flat, but more than good enough to pass as a burger bun. However, the taste (both times) was enough to make me almost throw up. There’s an initial bread taste, then an after taste of mould. More specifically, it tastes kind of like the white wax around Camembert cheese (which to me resembles mould).

    Trying a third time now, with 2 bananas mashed into the remaining mixture to try and make some banana bread. Hoping they will hide the horrible mould taste.

    Again, I really don’t understand what I did wrong. I followed your recipe 100%. All the ingredients were fresh (I literally went up to the shops and bought them after seeing this recipe, then came home and immediately began baking).

    Oh well, I did a lot of weight lifting today. If none of the bread is edible, I’ll just use 2 burger patties as the bread with the salad and egg inside. Nomnomnom protein!

  29. Heather

    Made these today an used them for lunch. Followed recipe exactly and added a few pinches of dill and garlic salt for taste. They came out a tiny bit eggy but that usually happens when i bake with coconut flour. Still tasted great and held together just fine. End product is slightly crumbly like corn muffins but hey, its paleo buns we are trying to make here. Good texture and overall a great sub for my buns and bread on sandwiches and burgers

  30. Chelsey

    In the oven right now…. looks like corn bread. I followed the recipe, but then I had to add water because it said “pour” onto the pan. Still couldn’t pour on, so just put them in the oven like dough. Had to flip them in the oven. Tried a bit and don’t taste horrible… but definitely needs some more flavoring or something. They look like corn bread cookies, kind of crumbly. Not sticking together well. I’ll be eating these hamburgers with a fork and knife.

  31. Stephanie Cicconetti

    I love this recipe! So quick and easy, I’ve made this my go to bun recipe for burgers and then we use the leftover as toast the next morning with some almond butter! I guess I’m lucky from reading the above comments that mine have always turned out great. I only make 6 instead of 8 so they’re a little bigger. I usually use a 1/3 measuring cup to scoop out the pools of batter and then flatten down a bit! The batter will thicken the more you stir because of the coconut flour…guess you just need to make sure you don’t over or under stir! I also think they need just a few more minutes to bake but less than 15.

  32. Donald Smith

    I tried the recipe exactly and had some problems. 1. the dough is too thick; I assumed it would spread out like cookies but it didn’t so I got big mounds which look like oatmeal cookies; 2. 10 minutes is not long enough to bake the rolls. I tried 16 and it worked fine for texture and they taste good.

    I think the batter needs to be thinner; next time I’m going to try a Tsp or 2 of coconut milk. Also, I’m going to press them down so they are flat. As is, they don’t resemble hamburger buns, they look more like cookies.

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