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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
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!