These 5 ingredient blender batter, paleo burger buns are so easy to make and bake up soft and toasty! Just add some patties for the perfect keto burger.
Easy paleo burger buns
It doesn’t get much easier than this! Simply throw the ingredients in a blender. Whiz up until smooth. Let the batter thicken to a dough (coconut flour magic). Scoop. Bake. Boom.
The best homemade Paleo Burger Buns
While don’t NEED to add the spinach, I love the color that it brings to my plate. However, you can leave it out for plain ol’ buns and top with sesame seeds, everything bagel seasoning or poppy seeds if you like. This blender batter keto bun recipe is a blank slate, but I love the green!
These are soft and a little spongy without being eggy. They’re also really filling! Fiber (and veggie) packed! These buns paired with a fatty patty make on heck of a meal!
The perfect keto Hamburger
For the perfect burger, pair these keto burger buns with the perfect juicy fat burger! Top with some Avocado Crema and hot damn, you got yourself a winner! Enjoy!
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Veggie Packed Keto Burger Buns
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 buns 1x
- Category: bread
- Method: baking
- Cuisine: american
Description
Easy blender batter buns green with spinach!
Ingredients
- 5 large eggs eggs
- 1 cup packed spinach or baby kale
- ¼ cup coconut oil, ghee or bacon fat
- 1/3 cup coconut flour, more as needed (up to 1/2 cup total)
- ½ teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon baking soda
Instructions
- Pre-heat oven to 400F. Line a baking sheet with parchment paper.
- Crack the eggs into the blender. Add in the spinach and fat. Blend until completely smooth.
- Add in 1/3 cup coconut flour, salt, garlic powder and baking soda.
- Blend until a dough forms.
- Use a spatula to scrape the dough out into a bowl. Let the mix sit for 1-2 minutes. If it has not thickened, whisk in 1 tablespoon of coconut flour at a time, waiting 30 seconds between each one, until the mix becomes a dough.
- Once it has reached that thick consistency, use scant 1/4 cup to add 4 scoops to the parchment paper. You may do 3 larger buns, but you will have to adjust the macros. You can sprinkle seeds on top if desired. The scoops should be solid enough to hold shape. It not, you need more flour.
- Bake for 20-25 minutes, until fluffy, but firm in the center and slightly risen. They won’t be super tall, but thick enough to slice through.
- Remove from the oven, let them cool for 10 minutes, then use a bread knife to slice in half to make buns!
Nutrition
- Serving Size: 1 bun
- Calories: 251
- Fat: 21.3g
- Carbohydrates: 6.1g
- Fiber: 3.5g
- Protein: 9.4g
serinny says
Would this recipe work in a small loaf pan? Like a bread like type recipe
Cristina says
Not sure, I’ve never tried it!
megan a brice says
Made these for the first time they were really good and the recipe is super forgiving I am not one to exact measure anything. I really want to try them with like biscuits and gravy type recipe I think they’d be great
Nikki says
I can’t eat coconut flour, would buckwheat or chickpea flour be ok to substitute?
Cristina says
I’m not sure, I don’t use grain-based flours, so I don’t know what the substitution would be
Francesca Blanco says
If you’re not keto, can you sub the coconut flour for gluten free flour??
Cristina says
Coconut flour doesn’t sub 1:1 to gluten-free flour, and it would depend on the brand…
megan a brice says
Made these for the first time they were really good and the recipe is super forgiving I don’t really measure. I really want to try them with like biscuits and gravy type recipe I think they’d be great
Cristina says
aweeesomeee
Carol says
I’ve made these several times, and they’re always good. This time, I was out of spinach – sheltering – so I thawed some broccoli and used it. They came out perfect! Great recipe. Thanks.
Cristina says
love that