Gluten Free

Freezer Friendly Paleo Hamburger Buns

Gluten Free

If its not broke, don’t fix it. I love being creative in the kitchen and sharing new recipes.

This recipe is too good not to share. I LOVE these paleo burger buns. Though this recipe is not my own. It was taken and adapted from You can check out the original post here.

So much praise to you Cassidy for this one!! We LOVE IT!

Finding freezer friendly meals and recipes is a great way to cook less, eat healthy and keep food costs low. This recipe is a great and healthy freezer friendly burger bun!

Most paleo burger buns I have tried don’t hold a juicy burger together. But this one was wonderful!

Great taste! Great texture! and great hold! Perfect for when you’re craving a juicy burger!

These are easy and fast to make and can be made ahead of time. Make a couple batches, stick some in the freezer, and simply thaw when your ready for a meal!

Hope you enjoy it as much as we do!

Freezer Friendly Paleo Hamburger Buns

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 283kcal


  • 2 cup Blanched Almond Flour
  • 1/2 cup Tapioca Flour
  • 1/2 tsp Salt
  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/4 tsp Garlic Powder
  • 1 tsp Apple Cider Vinegar
  • 3 Eggs, room temperature
  • 1 tbsp Honey or Maple Syrup
  • 1 tbsp Coconut Oil, melted

Topping (Optional):

  • 1 tbsp Coconut Oil, melted
  • 1 tbsp Sunflower Seeds, (or seasame seed, poppy seeds, whatever you have)



  • Reheat oven to 350 degrees
  • Whisk together almond flour, tapioca starch, salt, baking soda, baking powder, and garlic powder in a bowl
  • In a separate bowl whish together the eggs, apple cider vinegar, honey and coconut oil
  • Pour the wet ingredients into the dry ingredients and stir until mixed together and turns into a sticky dough. Dough may be sticky when combined so wet hands with water before working with dough. (You may need to wet them several times to prevent dough from sticking to hands)
  • Form with wet hands dough into four to eight balls depending on the desired size of bun. I have found they can be rather large and dividing into six gives me a perfect size (If dough is too wet to form into balls add extra almond flour) Set each ball onto baking sheet lined with parchment paper to prevent sticking
  • Brush the buns with topping coconut oil if desired and sprinkle with sunflower seeds
  • Baking for 12-15 minutes or until they reach a golden brown color
  • Before cutting rolls make sure they are cool so they do not fall apart. Once cool cut in half and enjoy!

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