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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
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.