This is my go-to Paleo Hamburger Bun Recipe.

Here are some photos that were shared with me from people who are also loving these tahini paleo hamburger buns!

Evie shared this drool worthy photo of her tahini bun burger with me! Evie has the coolest collection of vintage Pyrex, and she makes the cutest jewelry made from salvaging Pyrex dishes that were otherwise headed to the trash. Such a beautiful way to save it! Click here to see her website.

And Marit in Norway made this beautiful Fish Burger using this tahini bun recipe. Seriously, YUM!

Abby Margolis made this delicious feast pictured below. “Made your paleo bun with beef sausage, and a beet and kumquat salad. Amazing!!” – Abby



Donna Fay Bond made this delicious dinner using the tahini bun as a hot dog bun with grilled veggies, and a side salad.

Bronwyn Barto Duke made this yummy burger using a tahini bun too! With a side of coleslaw, veggies & bacon.

Annabella Dudziec took the photo below of a batch of freshly baked tahini buns!

Janine Turned the Tahini Buns into Scones topped with Coconut Cream and Tea.

Korye Hoffmeister shared this photo of the buns with the following note: “Let me tell you, they are TO DIE FOR! Even if you do eat bread you’ll totally wanna replace it with these delicious creations! They literally take less than 6 minutes to put together & pop in the oven & you probably already have all the ingredients in your pantry. I’m absolutely tickled to death with this recipe.”



I was honored to see Starry Sky Ranch do a sweet write up of these buns on her website! Below are two photos she took, the one on the right has a Paleo Salmon Cake hidden inside. Umm, did someone just say, Dinner time!

I love this photo of tahini buns made by yogajgp that she shared on her instagram page last week!

If you try these buns, I would love to hear which way you like to serve them!

Print Paleo Hamburger Bun - Tahini Bread (keto, low carb, nut free) This recipe makes 5 slices of Tahini Bread, enough for 2 burgers, plus an extra slice for breakfast. The base tahini bread recipe was first shared with me from my friend Baruch Cholow in Israel. Author Andrea Wyckoff Ingredients 5 Tablespoons tahini paste finely ground sesame butter

1 pastured egg

1 teaspoon lemon juice or use vinegar

1/2 teaspoon baking soda

pinch sea salt

Tablespoon optional: 1 sweetener (honey apple butter, or a sugar substitute of your choice)* Note if you omit the 1 Tablespoon of sweetener, or use a granulated sweetener, you may need to add in 1/2 to 1 Tablespoon of water, to make the batter thin enough to spread into rounds before baking. Instructions Set oven to 350*F. Mix ingredients together in a bowl really well. I mix it by hand, with a spatula, and it takes about 2 minutes to really get the tahini, egg and all ingredients blended into a smooth batter. (You can add 1 to 2 teaspoons water if needed to thin out batter, depending on the thickness of your tahini paste.) Line a baking sheet with parchment paper or silicone mat. Spoon the batter onto the baking sheet to form 4 to 6 round pancake-like circles of batter. Try to make the circles about 4 inches wide. Bake at 350*F for between 10 to 14 minutes, until lightly golden brown. (Nutritional info below)

Nutritional Info based on making 5 servings/slices from this recipe, with no added sweetener. (Some people slice each slice into 2 slices, to make 5 full buns from this recipe – 10 slices total.) If recipe is made into 5 slices/servings total, each one has 104 calories, 9 grams of fat, 3.8 grams protein, less than 2 net carbs.

Recipe shared on Allergy Free Wednesdays + Gluten Free Wednesdays + Corn Free Everday + Gluten Free Friday + Real Food Friday + Allergy Free Thursday