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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
It was soooo good.
So good and so easy! This recipe is a keeper.
Well I definitely had my doubts looking at the photos of these perfect-looking buns, especially when I was trying to “knead” the dough which was pretty messy and almost unworkable. But I followed the directions and the buns were really excellent, they looked cute, held together well and so much more delicious than store-bought keto options which taste like cardboard. I’m definitely making these again! I’d love to experiment with different kinds of cheese.
Interesting recipe. Mozzarella I dont usually buy but I like it.
Buns without carbs. Cannot believe I see this haha
Quick easy delicious burger buns. This is exactly what I was looking for. You won’t miss a burger bun ever again!
Thanks, Stephanie!
Addendum
Removal won’t be necessary, thanks. I kept watching and caught a few seconds between two of the pop-up ads. Sadly, these contain too much fat for my dietary restrictions. I was so hopeful they’d fit within my needs.
Bread recipe is the best. Delicious and moreish
Hi! I used cheddar cheese because that is all I had. They taste amazing!! I found that salting the bun after it was cooked made it better! Thank you so much for this recipe!! Love it!! 💗
Could you please move the advertisements that continually pop up and block the “NUTRITION”? I would VERY MUCH appreciate it, as I’m diabetic and need most, if not all, of the nutrition facts.
Thank you!
Addendum
Removal won’t be necessary, thanks. I kept watching and caught a few seconds between two of the pop-up ads. Sadly, these contain too much fat for my dietary restrictions. I was so hopeful they’d fit within my needs.
Very big fan of these keto buns.
Perfect buns! Don’t make too flat, will spread out. Also, couldn’t kneed dough, it was a sticky messs. I haven’t frozen or reheated from fridge yet but looking forward to tomorrow.
These are the best Keto buns I’ve made, easy to make too!
I made these twice now and we LOVE them! Beef on weck is a staple of Buffalo NY so on top of some of the rolls I sprinkled sea salt and caraway seeds to make weck rolls. Couldn’t be happier! Thank you!
This is simple and delicious! Well liked in this household. Thank you!
Made 1/2 recipe which gave us a total of 4 buns. They t turned out perfect. Had to use keto flour to knead and shape them because my dough was super sticky but they turned out absolutely delicious.
Hi! I was really excited to make these buns, took a little work as I do not own a microwave but I did it in a bain marie and it worked out fine.
I made these buns and everything was coming out perfect. They came out of the oven perfectly browned and risen but then after the 5 minute wait time, when I came back, they totally deflated…it was very disappointing…any ideas of why this would have happened??
I appreciate any feedback you can give me.
Thank you
Hi Sue- that can happen if the dough is over-worked or over-mixed. However, we have found you can make them rise up again with a few seconds in the microwave.
This bread is amazing. It’s not hard to make and turns out great every time. We love it!
Yes!!!!! Finally a great keep bread. Is there any way I can prepare with a stand up mixer instead of food processor?
I don’t see why not 🙂
Wow
Love this recipe. If I want to make the buns bigger, how will that change the oven temperature and time to cook? I know it will increase the carbs. Thanks for a great recipe for hamburgers!
Excellent!
I made these a few weeks ago and they turned out excellent. However, I just made them again the exact same way, and they came out totally different and pretty much ruined. They puffed into a bubble, and inside the bubble they were dense and not fluffy at all. I know the recipe is good, but I can’t figure out what went wrong the second time. The only difference I can think of is that I pressed these down flatter than last time (last time they were mostly spherical, this time they were closer to hamburger bun shaped). Could that have made such a drastic difference in the result? The first batch was so delicious, and this one is pretty much inedible :/
I read comments, and realized it would be sticky, so I added 2 tbsp grapeseed oil to mix (by hand, didn’t bother with mixer), then used oil to knead by hand and avoid the stickiness cited in comments. I did not use/need the third egg, but I did scrape out the egg shells to glaze the sesame, and chia seeds on top. Next time, I’ll try and cook at 365-375 for 17-18 minutes. I really liked the flavor!
I’ve come to the acceptance that I’ll never be able to make keto bread, even from Big Man’s World, so I’m so happy I can do this!
These are relatively easy to make (I say that because I’m not a good baker), they’re filling, they’re mild and I may have done something wrong because the texture was akin to underdone bread but I actually liked it if I’m honest, reminds me there’s cheese in there and not loads of carbs.
I chose to do a review after seeing how they froze. Cut in half, zip lock bag as instructed. Frozen for 3 weeks abouts. The only thing though was that for me for it took about 1-1.5 minutes to heat from frozen in the microwave (900W), not 30 seconds. But the texture was even better than before I froze them and it held together very well.
Overall, I liked them 😁
Fabulous! Can I use a stand up mixer instead of a processor?
I don’t see why not 🙂
Excellent
Wow
Wonder if you can make hotdog buns this way
Soft with a good bun texture
Just made these and I am very impressed. Wow! Iran short of my almond flour so split it with Quinoa Flour; very yummy and fluffy bread like replacement.
The most amazing and delicious Keto bread I’ve ever eaten. It’s better than most commercial Keto breads.
Easy to f9llow recipe.andclive only 2 net carbs each! Thank you.
Hello
Not sure if this has been answered in all of the 80+ comments, but I was wondering which type of mozzarella you recommend using in this recipe? Fresh mozzarella or the pre-shredded which tend to have anti-caking agents included ?
Thanks in advance. 🙂
Freshly grated or part-skim
MY husband has been gluten free for over 20years. We gained pounds of weight over the last years(as it’s a high fat diet while restricted carbs). I was doing so well balancing our diets is so hard
My kids didn’t realize it was keto bread!
I made these, they are great 5 stars for sure. Filling and tasty, we had them with a burger on grill, and side salad. I used the food processor.
Is it possible to make this without a food processor?
This recipe is far and away the best low carb bun I’ve found.
We really enjoy these.
I did put everything bagel seasoning, because that’s what I had. So good!! Thank You
The recipe is awesome. Quick and easy. My husband loves this guilt free keto bread. Great flavour and texture.
I am lactose intolerant, so i did aged white cheddar and added a bit more of my dairy free cream cheese than the recipe calls for, and these taste absolutely fantastic. The texture is like real bread, and you wouldnt even be able to tell it has no grains! Super good.
Excellent, and even better left over. Thanks for sharing this recipe!
They turned out Awesome!!! Thanks for the recipe 😊
Hello. It was really good. I had my doubts about making it, but it turned out really good. My mom liked it so much she ended up eating it by itself. I has a lovely denture and was super easy to make. Would recommend and I will be making this again.
Do you use the low moisture mozzarella in this recipe?
Yes and part-skim
Wonderful recipe! It is easy to make. Shared with my family and they are all begging for more! I don’t have a food processor. My Ninja blender did the trick.
Low sodium here, Have you ever tried this with Swiss cheese as it is much lower in sodium? If so how did it work? Thank you in advance and do love getting your recipes…
I haven’t 🙂
Great source for keto baking recipes!
These would be perfect to go with the air-fryer hamburgers you have on you website! Yummy 😋
These were better than regular buns!
I usually never leave comments, but this recipe is EXCELLENT!! All the instructions were spot on and I wouldn’t change a thing!!!
So glad to find this recipe!! It’s very easy and makes great hamburger or sandwich buns. I made four hamburger size and divided the rest into three slider buns. Great for sloppy joes!!
I made these today and they turned out great! Not only were they yummy tasting, they are VERY STURDY to hold up a burger or even a sliced barb-q’d chicken breast! Thank you for this recipe!😃
I made half a batch this eve for grilled burgers and oh my gosh! These are delicious!! Very tender and I liked them better than regular buns!
Can I use coconut flour for this recipe?
Nope, just as written
These are the best bread ever. I love them for breakfast and I put everything bagle seasoning on the top before baking!
I think it is important to use low moisture mozzarella. My dough was more batter and I had to add a lot more almond flour to make something I could actually knead! I noticed when I heated up the cream cheese and shredded cheese that a lot of liquid separated out before the cheese really got melted. Nonetheless, they turned out, although I think they are denser than normal (all that extra flour!) I added a sprinkle of onion flakes on top too and the scent was divine!
Just made these buns and had one with a venison burger, it was delicious and what a treat to have a proper hamburger after all these years on low carb. The rest are now in the freezer.
I was a little sceptical about the recipe at first, due to the quantity of the ingredients, having made pizza before with a lesser amount, this also helped when dealing with the sticky dough consistency. But once turned out onto almond flour and kneaded a few times it soon dried out.
The buns are lovely, they remind me of brioche buns without the sugar.
I will definitely make again once these have gone.
Many thanks
These are yummy! Came out perfect with no issues. My husband smelled them and now wants one with his burger. Dang! I only made half a batch to be sure they came out good because of some of the reviews. Now I have to make more. Be sure to follow the recipe exactly and do not use light cream cheese.
I CANNOT wait to try. Since starting Keto I really really miss bread.
These are amazing! I followed your recipe to the letter and was rewarded with 6 beautiful, tasty hamburger buns. This is a game changer for me and my keto journey. I felt like I was cheating but I wasn’t! Thank you, thank you
Since this uses almond flour are these gluten free?
Sure are.
These were the best tasting buns ever! However mine spread out..had 41/2” buns! maybe not thick enough?
Ohhhhh my goodness! These are absolutely delicious! I put melted butter on top and Everything Bagel seasoning. People there’s no need to look any further for a great bun. Very close to bread. Thank you Arman. 😁
Hamburger Buns are pretty darn good! I did take time to melt the cheese over a double boiler and used a hand mixer to “whisk”. Then I added eggs to cheese and basically puréed. Transferred to a bowl and hand mixed the baking powder and almond flour into dough.
I made these rolls and submitted a very positive review. I do have one follow up question. How did you calculate the calories for these rolls? I carefully weighed and measured and calculated the calories to be 411 per roll. My math is as follows: 2 eggs = 120 calories; 3 cups mozzarella = 960 calories; 2 oz. Cream cheese = 200 calories; 1 3/4 cups almond flour = 1190. Total calories 2470/6 = 411 per roll. How did you get 250?
These buns are impressive for 2 net carbs. I weighed all the ingredients according the packaging and measurements provided. I also used a dough hook in my KitchenAid mixer. I used everything spice instead of sesame seeds on top and added a sprinkling of flake salt to each. I might try separating the eggs next time so I can add whipped egg whites to possibly lighten them up a bit, but they really are good as is. I baked mine on the middle rack at 400 degrees for 17 minutes on a Silpat lined baking sheet.
Can I sub a flax egg for this recipe?
I haven’t tried
Thank you for your reply. But do have one question. Can you give me the measurement in ounces for the cheese. I grate my cheese and measuring by cup can be off. Do think it is that as everything I used was the same as the first batch. Thank you
We use American cups and tablespoons but for 2022 we are hoping to include metric measurements.
Being new to making any Keto bread, I thought this was the weirdest recipe! But it worked! They looked just like your picture, and even my skeptical husband really liked them. We used them for big hamburgers and they are very sturdy. After leaving the house for a quick errand, we came back to a great-smelling house too. Looking forward to trying the 2 that I refrigerated and the 2 that I froze. Thanks for this recipe!
Tried making these buns three times. First made half a batch. Turned out perfect. Make the next batch full. Turned out gritty. Made half batch today. They look great, but moist inside. Too much cheese? Measured it out and followed your recipe. Any idea as to why I am having problems?
Sounds like it’s an issue with the almond flour or cheese. Maybe you used different brands each time?
Best hamburger or anything bun. I make a double batch so I never run out!
These are the BEST!! Easy and quick to make. Nice and sturdy for your Hambergers. I did put olive oil instead of egg on top and sprinkled the sesame seeds on top….,
So far so good. The slider buns turned out really well. Next text, using them in a slider recipe ahead of my husband’s poker group next month. We used lower sodium cheeses – that’s my only concern with these, but they taste great and texture is nice. Fingers crossed for the baked slider sandwich recipe! 🙂 thanks for sharing.
I love these rolls! I make them every week! My only wish is it would be a little less sticky dough when dividing the dough into individual rolls
I consider my first effort a win with your hamburger bun recipe. I don’t have a food processor and they didn’t rise like your pictures. Delicious though! Which food processor do you use?
I was quite skeptical of this recipe but I relied on the 5 star ratings and gave it a try. Wow, am I pleased! I’m a baker who has been keto 20 years and gluten free 7 years and this is by far one of the best bun recipes I have ever tried. It was truly hard to believe it wasn’t a norman bakery bun. We absolutely loved these. I made sliders buns and they were so pretty. I would post a pic if I could. 😍
Hey Arman,
Is it possible to use vegan cream cheese and vegan mozzarella cheese?
Not for this recipe!
I’m new to keto, and missing bread is HUGE for me. Saw this recipe and had to try it. Had everything I needed and it did not disappoint. The were a beautiful golden brown, and I savored every bite. Thank you. Looking forward to trying the lemon cake next.
Thank you, Dee!
Would diastatic malt powder make these rise more and be fluffier?
Never used it before.
Are these considered gluten free?
They sure are!
Hi,
can you make these into hotdog buns?
I haven’t tried but feel free to experiment and see 🙂
Love these. Just reheat in the microwave for 20 seconds .. amazing
Perfect 🙂
Great buns! Thanks for that!
Hi! If I don’t have a food processor can I just mix them by hand/spoon?
Yes, but it might take a little longer 🙂
Absolutely delicious…and so easy. Thanks!!!
Have you ever tried yeast
I haven’t 🙂 Let me know if you do 🙂
Have made these so many times now! We love them! I have played around with the recipe a little. First make sure to weigh your cheese and cream cheese! It makes a difference!I now add 1tbs of nutritional yeast ( they smell like real bread and rise a little more) and we prefer ours with dried onion on top and a little in the bun itself. I never use anything but my rubber spatula and my hands to knead the dough. The dough is always sticky so sprinkling a little almond flour on the dough works. I also use a silicone baking mat to knead it on and it works very well! These buns are very versatile! Hamburger buns yes but also sandwiches, open faced garlic bread ( butter with garlic and under the broiler for a short time.) shaped differently and you have a hot dog bun. Flatten the dough by rolling it out and you have a flat bread. Nice with soup as well. Cream cheese spread on is delicious for breakfast! The possibilities are endless! Thank you for introducing me to this great recipe!
Hey Arman, is the nutrition facts provided based on 1 bun or a whole serving of 6 buns as the recipe makes? Just wanted to make sure thanks!
Per bun 🙂
These are the best buns I’ve eaten they taste like regular bread. Actually better. So yummy.
Thanks, Debbie!
is cheese compulsory?
Yes, it is.
Can the dough be made beforehand and freezed, and then baked when needed? Would that work with these buns?
Thanks for your help :)!
Not that I’ve tried 🙂
came out great with the sesame seeds, looks like a real hamburger bun. This is the first one i have tried, and i have tried alot of recipes, that actually looks like the picture, and was fairly easy although messy. But hey hamburgers away my friends!
Just made your keto rolls turned out beautifully
the best bread I have had since starting Keto
Thanks Arman, look forward to trying out more recipes
Heather
Thank you, Heather!
These are wonderful and so tasty. I had been missing bread and buns and these are great.
We liked these alot. Thanks for a great recipe. Holds up to a big juicy burger. I messed up and squooshed them done to much. Suggest barely push down on balls. They should be about the dia. of a drinking glass (max) and about 1.5+ thick. Quick and easy to make. I made a half batch and it worked perfect for 3. I thought I would have to go try one of those keto yeast bun recipes. But wanted this to work because hamburgers should be a quick dinner. And you made it happen!
Yay! So good! Made the recipe exactly as directed and they came out great. Going to make some to freeze. Great for sandwiches, which I was really missing since starting keto.
🙂 So welcome!
Thank you, this was quick and easy and very good. I used everything bagel seasoning on top instead of sesame seeds. Definitely will make these again!
Can they be shaped into a hot dog/sausage roll?
I haven’t tried but let me know if you do try it!
I made this recipe and they are so good and soft too!! I reheated a leftover bun the next day and it was even better. I was skeptical that they wouldn’t come out like the picture but they did and it was so worth it!! I wish I could post a picture.
Hi! I loved this recipe. I tried the buns and they turned out just perfect! I was missing a complete hamburger and thanks to you I just had it!
I have a question though, can I use this dough to prepare other treats? like pizza base or something sweet> just wondering
Thanks again!
Do I need the cream cheese or could I sub for more full fat mozzarella?
You need the cream cheese
Hi, thank you for the recipe, the bun is delicious. Unfortunately the dough deflated after taking it out of the oven🙁. Any idea why?
Note:- I mixed the dough by hand instead of food processor.
Do the leftover buns have to be refrigerated? What happens when they are left out?
I don’t recommend them being left out.
My dough turned out super sticky. Is that suppose to happen. I had to wet my hands often. I did manage to make 6 balls and did press them into a burger bun shape. They did turn out. I just couldnt believe how sticky the dough was though. I did not have full fat cream cheese. I used light. Would that have caused the dough to be that sticky?
Yes, I don’t recommend low fat cream cheese, it has added water and fillers to bulk it up.
Can I sub the almond flour (my mom is allergic to almonds ) and we are on keto, so i want to do buns for a hamburger lunch
Not for this recipe
Do you think I could use my stand mixer with the dough hook instead of the food processor and skip the kneading part?
I haven’t tried, but I have made this in the food processor with a dough hook function and it worked well 🙂
Have you just abandoned us vegans and gone totally keto now? 😉
No I haven’t haha! 🙂 My dad is keto so I make lots of this stuff for him- I still love making eggless and dairy free recipes 🙂