Site icon Janet’s delicious low carb kitchen

Easy Keto Burger Bombs


Easy Keto Burger Bombs

This recipe is designed to teach everyone how to make easy keto burger bombs
Course Main Course
Prep Time 10 minutes
Cook Time 25 minutes
Servings 3 burger bombs


  • 96 grams (1 cup) fine sunflower seed flour I make my own
  • 24 grams (3 1/2 TBS) coconut flour
  • 6 grams (2 tsp) xanthan gum or can use 1 TBS of psyllium husk POWDER instead
  • 6 grams (2 tsp) instant dry yeast, optional for flavor only
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 1/2 tsp dry seasonings for flavor, optional I use 1/2 tsp garlic powder and 1 tsp onion powder
  • 1 large room temperature egg
  • 10 ml (2 tsp) apple cider vinegar for texture
  • 15 ml (1 TBS) room temperature water, more as needed
  • filling of choice


  • Preheat the oven to 350 degrees. Line a large baking sheet with a silicone baking mat or parchment paper. Set aside. Sift the dry ingredients into a medium mixing bowl until there are no lumps. Set aside. Beat the egg and apple cider vinegar together in a large mixer bowl on medium-low until fully combined.
  • Keep the mixer on medium-low and gradually add the dry ingredients to the egg/vinegar mixture. Allow the dry ingredients to beat into the wet ingredients after each addition. Keep the mixer on medium-low and add the 1 TBS of water. Allow the water to beat in until a sticky dough forms. Add more water in very small amounts as needed. (I used a total of 5 tsp of water)
  • Scoop the sticky dough onto a piece of plastic wrap. Cover the dough loosely with the wrap. Knead the dough for 2 minutes or until the dough is smooth and flexible. Leave the dough wrapped in the plastic wrap. Allow the dough to sit for 10 minutes to absorb some of the stickiness.
  • While the dough is sitting prepare your desired filling. I used 1lb of cooked ground beef, 1/2 lb of cooked chopped bacon, 1/4 cup of chopped baby spinach, 1/2 cup of shredded cheese and 1/4 cup of barbecue sauce. After 10 minutes unwrap the dough. It will still be sticky but should be able to handle it. Divide the dough into 6 equal portions (about 35 grams each)
  • Roll each portion into a smooth ball and place on a lined worksurface. Cover each dough portion with parchment wrap and roll each portion out to a flat circle that is about 5 inches in diameter. Divide the filling among 3 of the dough circles. Pile the filling in the center and leave a little empty border around the edge.
  • Top the filling with a plain dough circle. Dampen fingers and press the edges of the two dough circles together to completely seal in the filling. Dampen finger and rub out any cracks to make sure everything is sealed in tightly. Place the burger bombs on the prepared baking sheet. Leave space between the burger bombs for an even cook.
  • Brush the top of the burger bombs with a little egg wash (1 beaten egg) Bake at 350 degrees for 20 to 25 minutes or until the edges are golden and firm. Remove from the oven and allow to cool on the baking sheet 3 to 5 minutes to avoid burning fingers. Serve warm by itself or with the sauce/dip of choice.
Exit mobile version