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A hamburger with a black bun

Black Burger Buns

Katrin Nürnberger from sugarfreelondoner.com
Ever seen black burger buns before? They’re quite distinctive! Here's my gluten free and keto version of the latest foodie trend.
Course Main Course
Cuisine British
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4
Calories 204kcal



  • 1 tsp sesame seeds


  • Preheat the oven to 190C / 170C fan or 375F / 340F fan.
  • Mix all dry ingredients in a bowl, breaking up any clumps.
  • Add the wet ingredients (slowly pouring in the water) and mix using a hand whisk with a dough blade. Leave to stand for 10 - 15 minutes to let the psyllium husk powder absorb all the water. The dough will still be a little sticky.
  • Lightly oil your hands and shape into 4 buns. Place on a baking sheet lined with parchment paper and sprinkle the tops with optional sesame seeds.
  • Bake for about 35 minutes until you can insert and remove a skewer without crumbs sticking. Start checking at about 30 minutes.
  • Allow to cool before slicing. Note, they will firm up as they cool.


3.3g net carbs per burger bun. Makes 4 buns. 
Nutrition is calculated per bun without fillings. 
Storage: 3-4 days in an airtight container or freezer for 3 months.
Please follow all steps to ensure a good rise - the warm water, the extra fine flour, the home-milled flax and psyllium husk. Also, do check that your baking powder is fresh. It should fizz when you put it in water.
Option to use 1 tsp of squid ink instead of the charcoal. 


Calories: 204kcal | Total Carbohydrates: 3.3g | Protein: 20.9g | Fat: 9.4g | Saturated Fat: 0.9g | Fiber: 5.8g | Sugar: 2.7g