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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’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!