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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


  • 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.


  1. Set oven to 350*F.
  2. 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.)
  3. Line a baking sheet with parchment paper or silicone mat.
  4. 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.
  5. Bake at 350*F for between 10 to 14 minutes, until lightly golden brown. (Nutritional info below)