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.
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!
Keto Burger Buns With Vital Wheat Gluten
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!
Fluffy Keto Buns
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.
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!
Soft Keto Hamburger Buns
* 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.
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.
Low Carb Keto Hamburger Buns (cheese Free + Fluffy!)
TO REHEAT: Either microwave the buns for 30 seconds or slice them in half and heat in a non-stick pan until warm.
Serving: 1 serving Calories: 250 kcal Carbohydrates: 5 g Protein: 15 g Fat: 19 g Sodium: 790 mg Potassium: 111 mg Fiber: 3 g Vitamin A: 663 IU Calcium: 498 mg Iron: 2 mg NET CARBS: 2 g
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Double Smash Chesseburgers
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.This simple recipe makes four perfect KETO HAMBURGER BUNS that are soft, fluffy, and topped with sesame seeds. These are easy enough for anyone to make with just a handful of ingredients. Grain free, gluten free, and even the family enjoys them!
I teased you with this recipe when I shared photos of my keto sloppy joes, but the buns weren’t quite perfect yet and I wanted to keep testing. We finally got it right and I’m happy to share these low carb buns with ya! You’re going to love them!
There are plenty of ways to make low carb bread, but you know me…I like to keep things simple and I hate using a bunch of expensive, difficult to find ingredients.
Easy Keto Hamburger Buns Recipe (that Don't Fall Apart)
So, when I set out to conquer keto hamburger buns, I started with my favorite low carb dough…fathead dough. It makes the perfect pizza, but switching it up to make buns took a little tinkering.
We reduced the cheese, increased the almond flour, and added quite a bit of baking powder for lift. The result is a bun that is sturdy enough to hold with your hands and is light enough to enjoy with your burger. It’s still filling (hello cheese and almond flour) but not heavy and dense like traditional fathead dough.
These keto hamburger buns ARE more dense than a traditional bun though. I’ve yet to find a keto bread made without gluten that is light and fluffy like wheat bread. So don’t be expecting a complete dupe for a white bun…expect something delicious, but a little different. 😉
The Best Keto Bread Recipe
Almond Flour – The perfect grain free, gluten free alternative to regular flour. It works great and it won’t have an almond flavor! Use finely ground blanched almond flour for best results. We like this brand.
Cheese – Mozzarella and cream cheese seems like an odd ingredient for hamburger buns, but it binds everything together and the end result doesn’t really taste cheesy.
Baking Powder – A full tablespoon seems like a lot, but we tested this with varying amounts. We want soft, fluffy hamburger buns and a tablespoon does the trick.
Keto Hamburger Buns Recipe • Low Carb Nomad
Melt the Cheese – While your oven is pre-heating you can get started by adding the cream cheese and the mozzarella cheese to a mixing bowl and heating in your microwave for about a minute. Stir together and return it to the microwave for another half a minute or so until both cheeses have melted.
Form the Dough – In the same bowl with the melted cheese, add in the almond flour, egg, and baking powder. You’ll want to stir it well until it has combined.
When combined you can begin kneading the dough. Use lightly oiled hands for best results, and knead the dough until it is smooth and pliable! When ready you can begin separating the dough into balls of equal size and shape. There should be enough to make four buns.
Keto Burger Buns
The dough is mostly going to hold it’s shape, with just a bit of movement. Go ahead and press these out into the shape that you want for buns.
Bake – When it is formed and ready you can place the balls of dough onto a prepared baking sheet. Almost done! Brush the dough with the beaten egg, which will help give it that traditional golden brown hamburger bun look. Also, it helps keep the sesame seeds in place. After brushing with the egg you can sprinkle with the sesame seeds.
Finally, go ahead and place the baking sheet in the oven and bake for about ten minutes or until they are golden brown on the top. Depending on the size of your buns, bake time may vary a bit. Just keep an eye on them and remove them when they are browned on top and seem set in the middle.
Paleo Keto Hamburger Buns (gluten Free, Low Carb, Nut Free Option)
Let them cool for about 10 minutes after removing from the oven and then slice in half with a serrated knife. Homemade keto burger buns are that simple!
Yes! Nothing makes a regular hamburger bun taste better than buttering them up and toasting on a griddle or skillet. You can do the same thing with these keto burger buns!
You can store these buns in an airtight container in the refrigerator for about a week, and they should stay good in the freezer for a few months. However, these buns are best eaten when a bit warm so if you do store them it’s recommended that you re-heat them in the microwave or they won’t be as soft.
Low Carb Brioche Buns With Yeast
My Arby’s chaffle or Big Mac Chaffle would be a great option for these buns, if you’re not into chaffles or don’t have a mini waffle maker.
This recipe makes 4 buns that are a bit smaller than a traditional bun. If you'd like a larger bun, shape into just 3 buns. This dough is fairly filling with the cheese and almond flour, so we find that the size of 4 buns is perfect.
These should be golden brown on top and the
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