Keto Buns


5 from 1380 votes
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These keto buns are fluffy, soft, and tender on the outside, you won’t believe them to be low carb! Made with 5 main ingredients, they are perfect to use as hamburger buns! 2 grams net carbs per serving. 

keto buns

Keto Buns

Whenever I’m craving bread on a keto diet, my favorite recipes to make are rolls, tortillas, and these keto buns. 

During the warmer months, one of my favorite things to do is throw a barbecue with friends. There is nothing better than filling up an esky with drinks and a plethora of foods to grill. Now, if I’m being honest, the best food at any good barbecue is the humble hamburger. There is something special about a freshly grilled burger patty, topped with cheese, sliced tomatoes, all between a soft and fluffy burger bun. 

When I first went keto, trying to find a keto substitute for burger buns was high on my agenda. My friends would tell me to just use lettuce leaves but that would NOT cut it. Initially, I would use an English muffin or slice a soft pretzel in half. While they were fantastic alternatives, they weren’t what a hamburger bun should be. Instead, I adapted my pizza dough to create something pretty darn close! 

I’ve been meaning to share a keto buns recipe for quite some time. They’ve been fantastic to complete my favorite hamburgers, as sliders, and even as a fancy sandwich. They need just 4 main ingredients and take minutes to prepare.

No wheat, no yeast, and no grains are needed, but you’d never tell. The texture is soft and fluffy and with a light and tender crumb. They taste like any good burger bun, with no cheesy or almond flavor at all.

I had some friends over for a bbq the other day and we used these buns for the hamburgers and NO ONE believed me when I told them they were low carb- They thought it had to be made with white flour and yeast!

How do you make keto hamburger buns?

The Ingredients

  • 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. 
  • Baking powder– Gives the buns a little stability and structure. 
  • Sesame seeds– Optional, but any good hamburger bun MUST have sesame seeds on top!

The Instructions

Start by adding your shredded cheese and cream cheese into a microwave safe bowl. Microwave in 20-second spurts, until the cheese is mostly melted. Whisk together until combined and let it cool slightly. While it is cooling, mix together your dry ingredients and transfer to a food processor. Add the cheese mixture, along with two eggs, and pulse at high speed, until the dough is mostly combined. 

Now, remove the dough from the food processor and gently knead it, until it is smooth. Form 4-6 large balls of dough and place them on a lined baking sheet. In a small bowl, whisk together the remaining egg with the milk. Using a pastry brush, brush the tops of each of the buns. Sprinkle with sesame seeds and bake for 13-15 minutes, or until the tops are golden brown. Remove from the oven and let cool for 5 minutes, before slicing in half and using as buns. 

keto hamburger buns

Tips to make the best keto burger buns

  • Ensure the cheese mixture is warm, but not hot. If it is too hot, you risk cooking the eggs into the dough. 
  • If you cannot fit all the buns on a single baking tray, do one at a time. Cooking multiple trays at once can cause the buns to deflate. 
  • These buns must be served warm, otherwise, they will be firm and dense. 
  • For slider buns, form smaller balls of dough and reduce the bake time by 2 minutes. 

Storing and freezing low carb hamburger buns

  • To store: Leftover buns should be stored in the refrigerator, covered. They will keep well for up to 1 week.
  • To freeze: Slice the buns in half and 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. 

low carb hamburger buns

More keto bread recipes you’ll enjoy

keto buns

Easy Keto Buns

5 from 1380 votes
These keto buns are soft, fluffy, and with a tender crumb, you won't believe them to be low carb! Simple ingredients and perfect for hamburgers, sliders, and more!
Servings: 6 Buns
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes


For the glaze and topping

  • 1 large egg
  • 1 tablespoon sesame seeds optional


  • 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.


* Mozzarella cheese is best, as it is mild flavored. You can also use cheddar cheese or provolone, but the flavor will be more prominent. 
** 2 eggs will be used for the dough, and the remaining egg will be used to brush on top of the buns. 
For slider buns, make 12 portions. 
TO STORE: Leftover buns should be stored in the refrigerator, covered. They will keep well for up to 1 week.
TO FREEZE: Slice the buns in half and place them in a ziplock bag and store them in the freezer for up to 6 months. 
TO REHEAT: Either microwave the buns for 30 seconds or slice them in half and heat in a non-stick pan until warm. 


Serving: 1servingCalories: 250kcalCarbohydrates: 5gProtein: 15gFat: 19gSodium: 790mgPotassium: 111mgFiber: 3gVitamin A: 663IUCalcium: 498mgIron: 2mgNET CARBS: 2g
Course: Appetizer
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. 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!

  2. 5 stars
    These are the best bread ever. I love them for breakfast and I put everything bagle seasoning on the top before baking!

  3. 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!

  4. 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

  5. 5 stars
    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.

  6. 5 stars
    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

  7. 5 stars
    These were the best tasting buns ever! However mine spread out..had 41/2” buns! maybe not thick enough?

  8. 5 stars
    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.

  9. 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?

  10. 5 stars
    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.

  11. 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