These Wicked Keto Black Burger Buns are more than just pretty on the plate.

They are a hearty and sophisticated bun for when you tire of eggy tasting or fat-head based Keto Bread.

I am not down on either of those types of buns, we have a ton of them right here.

But success and sustainability on the Keto Diet is dependent on keeping it interesting for a lot of us. This recipe gets that job done in the most delicious way.

The Ingredients:

• 1 Cup Almond Flour
• 2 tbsp Psyllium Husk Powder

I know that I might get some questions about substituting this ingredient. Most often people want to substitute psyllium husk powder with xanthan gum.

I think it could work but I am not sure how much you would need to use. I am not a fan of xanthan gum and only use it when I need to. Psyllium husk powder adds a TON of healthy fiber and gives bread a nice “mouth feel”. I recommend trying it if you haven’t already.

• 1 tsp Baking Powder
• 2 tsp raw sunflower seeds *optional but gives it a great texture

Sunflower seeds contain a bunch of vitamins and minerals. But besides that, they add great a lot of nice texture to bread. See?

• 1 tsp White Sesame Seeds

This is an optional ingredient that makes your bun look gorgeous.

Don’t discount how much of an impact “looks” have on how people perceive the food they eat. ( Especially if you are new to Keto or trying to help you family make the switch to the “low carb lifestyle”.

• 1 tsp Black Sesame Seeds *optional but gives it nice texture & flavor

Use them if you have them. I keep these in the freezer to keep them fresh.

They  are great in Asian dishes and are an important part of the Everything Bagel mix. (This recipe is so easy and saves a ton of money. Buying this stuff pre-mixed can get pricey if you use it very often.)

• 1 tsp Chia Seeds
• 1 tsp Erythritol
• 1/4 tsp Sea Salt
• 1 tbsp Apple Cider Vinegar
  

It’s fine to use white vinegar if that’s what you have on hand or like it better for whatever reason.

• 1 Egg large- room temperature.
• 1 egg yolk

Save the white to brush the tops before baking.

• 3 tbsp Butter (Salted) Melted.

Or the same amount of coconut oil for dairy free.

• 1/4 cup water Rapidly Boiling

Do not skip the boiling water. It activates the psyllium husk powder and is IMPORTANT to the texture of your buns.

• 4 grams Squid Ink
  

This is what gives this recipe it’s unique flavor and color.

Black buns have been on the foodie radar for a while. In the beginning they were made with activated bamboo charcoal with the idea that the charcoal helps to bind with toxins and eliminate them from the body.

However, there is a lot of controversy surrounding the idea and commercial foods made with activated charcoal have been banned in a lot cities.

I am not here to tell you whether or not activated charcoal is beneficial or harmful. But, I chose to use squid ink instead because of the fantastic flavor and the huge potential benefits of this mineral rich ingredient. You can check out what the  experts say here.

There is some debate about whether or not people with shellfish allergies can consume squid ink. I think I would err on the side of caution and not try it if you have this particular sensitivity.

• 1 egg white *for egg wash before baking

👩🏾‍🍳The Instructions:

• Preheat the oven to 350F
• Whisk all of the dry ingredients together until combined and there are no lumps.
• Pour in boiling water and mix. The dough will be sticky at first.

To make this easy for myself, I boil a pot of water on the stove while I am getting all of the ingredients together. Then, I dip my metal measuring cup into he pan and pour into the mixing bowl.

This ensures that I get the right amount and none “boils off” before I add it to my recipe.

• In a separate bowl mix all of the wet ingredients except the boiling water and egg white for egg wash until combined.
• Pour wet ingredients into the dry mixture that you already added the boiling water to and combine.

It should look like a thick nut butter. It will be really wet at first. Once it is fully mixed the chia seeds will start to “gel” and it will not be as wet.

• Divide dough into 3 equal pieces and place on a parchment covered baking sheet. The dough will be sticky. Form them into a ball with oiled hands to create a smooth texture.

Lightly press down to make wider, thinner buns. (they will not rise much).

If you want nice puffy looking buns like int he photo at the top of the post you will need form a ball and use a smaller (circumference) hamburger patty. If you are making a huge patty, flatten out the bun a bit. But, this will make a thinner bun.

Low carb breads are not really known for a huge “rise” while baking.

Also, if you want a smooth, glossy looking bun make sure to shape it with your hands. In the photo below I just scooped the dough out and baked as is.

It tasted wonderful but was not a photogenic. I may be fussier than most about this since I spend so much time writing, developing recipes and photographing food.

• Brush on egg white wash and add sesame seeds

This is also an optional step. The egg wash gives this bun the gloss and keeps the seeds in place.

• Bake for 35 minutes.

They should have a hollow sound when tapped on the bottom when they are done. This is by far the best way to make sure your buns are “done”.

• Let cool and slice for sandwiches or hamburgers. Store in an airtight container or bag in the fridge.

More Keto Recipe to Love:

• Keto Psyllium Flatbread
• Low Carb 2 Minute Hamburger Bun
• Keto Steakhouse Burger Buns

I think that’s all for the Wicked Keto Black Burger Buns!

I hope you try this recipe. The flavor is not easily described but it is definitely delicious and much different than any other Keto bread than I have made or even tried.

Cheers All!

Brandy

The nutritional information is provided as a courtesy. We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.