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My homemade keto buns are buttery and soft and need only 5 ingredients. They’re the perfect hamburger buns! 2 grams of net carbs.
Need more keto bread recipes? Try my keto biscuits, keto bread, keto rolls, and keto cheese bread next.
I’ve tried and tested just about every keto hamburger bun on the market, and let me tell you, I have yet to be impressed.
So I started making my own, and I’ll never go back. My low-carb buns are light yet firm, and despite a few low-carb swaps, they taste even better than regular burger buns.
Table of Contents
Why I love this recipe
- So darn easy to make. If you thought it was hard to make hamburger buns from scratch, this recipe will convince you otherwise.
- Versatile. Obviously they make a great keto burger bun, but you can skip the sesame seeds and use them as dinner rolls or make keto sandwiches!
- Healthier than store-bought. Mainstream low carb buns have a TON of fillers and sweeteners like psyllium husk powder and high fructose corn syrup. Mine, on the other hand, are made with basic pantry staples.
- They’re gluten-free. I use almond flour, which means they’re also paleo!
★★★★★ REVIEW
“Quick, easy, delicious burger buns. This is exactly what I was looking for. You won’t miss a burger bun ever again!” – Stephanie
Ingredients needed
- Shredded cheese. Mozarrella cheese works best, as it is mild tasting and works well into the dough. You can also use cheddar cheese, but it will have a more obvious cheesy flavor.
- Cream cheese. Softened and full fat.
- Eggs. Two eggs will be used in the dough, and the other will be whisked and brushed on top of the buns to create a shiny brown crust!
- Almond flour. You must use blanched almond flour, not almond meal. The latter will make for a crumbly dough.
- Baking powder. Gives the buns a little stability and structure.
- Sesame seeds. Optional, but any good hamburger bun MUST have sesame seeds on top!
How to make keto buns
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the oven to 200C/400F and line a large baking sheet with parchment paper.
Step 2- Melt the cheese. In a microwave-safe bowl, add the shredded cheese and cream cheese. Microwave until the cheese is mostly melted. Whisk until combined and smooth. Let the mixture cool slightly.
Step 3- Make the dough. Transfer the cheese mixture to a food processor. Add the dry ingredients and two eggs, and pulse until a thick dough remains.
Step 4- Shape. Transfer the dough to a lightly floured kitchen surface. Using wet hands, knead the dough several times. Once it’s smooth, divide it into six portions. Roll out portions of dough balls and place them on the baking sheet. Press each into a burger bun shape.
Step 5- Bake. Brush the tops with the remaining whisked egg, sprinkle sesame seeds on top, and bake for 14-17 minutes or until golden brown. Let cool for 5 minutes, then slice in half.
Arman’s recipe tips
- Make sure the cheese is warm but not hot. If it’s too hot, the eggs will cook in the dough.
- Serve them warm. These buns are best served warm. Otherwise, they can be firm and dense. I like to quickly microwave them for 20 seconds to make them fluffy again.
- Make slider buns. Form smaller dough balls and reduce the baking time by 2 minutes.
Storage instructions
To store: Leftover buns should be stored in the refrigerator in an airtight container for up to one week.
To freeze: Slice the buns in half, place them in a ziplock bag, and store them in the freezer for up to 6 months.
Reheating: Either microwave the buns for 30 seconds or slice them in half and heat in a non-stick pan until warm.
More low carb bread recipes to try
Easy Keto Buns
Ingredients
- 3 cups shredded cheese mozzarella cheese * See notes
- 2 ounces cream cheese
- 1 3/4 cups almond flour
- 1 tablespoon baking powder
- 2 large eggs
Instructions
- Preheat the oven to 200C/400F. Line a large baking tray with parchment paper and set aside.
- In a microwave safe bowl, add the shredded cheese and cream cheese. Microwave in 20 second spurts, until the cheese is mostly melted. Remove and whisk together, until combined and smooth. Let the mixture cool slightly.
- Transfer the warm cheese mixture into a food processor. Add the dry ingredients, along with the eggs, and pulse until a thick dough remains.
- Lightly dust a kitchen surface with almond flour. Transfer the dough onto it, and, using slightly wet hands, knead it several times. Once the dough is smooth, divide it into 6 portions. Roll the portions of dough into balls and place them on the lined tray. Press down onto each one into a thinner burger bun shape. Brush the tops with the remaining egg (whisked), before sprinkling the sesame seeds on top.
- Bake the buns for 14-17 minutes, or until golden brown on top. Remove from the oven and let cool for 5 minutes, before slicing in half and serving.
Notes
Nutrition
Originally published February 2021, updated and republished July 2024
I tried this out! I do recommend, haven’t had a chicken Sammy in forever until today. I did not use a blender or food processor. Used a hand mixer with dough attachments. I blended the dry, added the eggs, mixed on low till combined, then add the melted cheese, and blended together. Then kneaded.
Turned out well! Would have given it a 5, but felt a little dry. Held together very well! Will do burgers later!
The reviews speak volumes – they really are that good. My fiancé has been fully keto for several years as he found it drastically reduces his hereditary migraines. It’s difficult to find recipes like this that don’t add sugar. Of course, you can always substitute for Monkfruit, but again – it’s just nice and simple. I’ve made these three times now and cant seem to figure out why they don’t truly rise. They definitely swell up a bit, but they’re more like sandwich thins for us, which we don’t mind, but curious what I am doing wrong? I’m not using a food processor to mix the ingredients because I do not have one. I’ve tried both mixing the dough for quite a bit with my hands and also tried not mixing much at all. I’ve found mixing it together more helps, but then I’ve also seen comments that say avoid over-mixing. Regardless of how they turn out, they are perfect – taste, structure, you name it.
I was nervous because my food processor broke and I only had my blender. I also halved the recipe because I didn’t have enough cheese. The buns came out great! Fluffy and golden! I’m excited to put my bbq beef on these later tonight!
Flavor is excellent however mine spread out and not rise, any tips on that?
Avoid overmixing the dough 🙂
Wow! Now I’m sold on Keto Bread. I halved the recipe and sprinkled Everything Seasoning on top after the egg wash and they turned out perfectly. Soft and fluffy inside with a golden brown “just right” crust, without being crust-y. Or egg-y. Just delicious. Thank you, Big Man!
So using only almond flour. It will still rise? Like on photo.
This recipe was so easy to follow! I decided to make small steak rolls since a Philly steak on a regular roll is my downfall. The recipe made three medium size rolls and one slightly larger roll. I probably will try to get more rolls out of the batter next time since they were fairly thick. They cut well and didn’t crumble while eating! Thank you for posting this recipe!
I made these last night and I was shocked by how great they were.
These actually raise (more than other recipes) and taste like real bread! I was very impressed.
Great-tasting buns with a rich texture. Sooo good! Will be having these on hand from now on.
I’ve made these twice now – 2nd time worked better ? I actually love these cold or split in half and well toasted ( no butter) it reminds me of an almond croissant delicious thanks