Keto Hamburger Buns Recipe

Enjoy a hamburger like it was meant to be enjoyed - on a freshly baked bun with cheese and your favorite toppings, with this keto hamburger buns recipe.

These keto buns are soft and fluffy inside, and just the thing to make all of your burgers and sandwiches amazing.

With just six ingredients and some basic cooking knowledge, you can make these tasty hamburger buns right now!

You probably already know that bun-less burgers are an excellent meal option while following a low-carb or keto diet, but what if you are tired of eating your burgers wrapped in lettuce leaves or with a knife and fork?

That's where these homemade keto hamburger buns come in!

Ingredients

This recipe is made using a Fathead style dough.

Almond Flour - make sure that you're using finely milled for baking rather than coarse or almond meal.

Baking Powder - Use this to help the dough rise while baking. There is no yeast in this recipe, so baking powder and eggs do the work.

Xanthan Gum - Xanthan gum should be in your pantry if you plan to do a lot of low carb or gluten free baking. Xanthan creates gluten-like properties in this recipe so that the dough has stretch and the baked rolls have some "chew".

Shredded Mozzarella Cheese - Shredded cheese makes up the bulk of this keto dough. Shred cheese from a block, or look for bagged shredded mozzarella without added carbs.

Cream Cheese - Cream cheese melts with the mozzarella to create a smooth dough. Be sure to choose full-fat cream cheese.

Large Eggs - Beat two large eggs in a small bowl, and reserve a tablespoon of the eggs to use as an egg wash before baking.

Optional Topping - Dried onion flakes are delicious on hamburger buns, but not entirely necessary.

If you have any questions, please leave a comment below and I will get back to you.

Step by step instructions

Get ready to bake by preheating your oven to 400°F/200°C, and lining a baking sheet with parchment paper.

1. In a medium bowl, add the almond flour, baking powder, and xanthan gum. Mix well until combined.
2. In another, microwave-safe bowl, add the shredded mozzarella cheese and cream cheese. Microwave for 30 seconds, remove, and stir. Repeat this process, microwaving at 30-second intervals until the mozzarella is completely melted.
3. Next, add the almond flour mixture and the beaten eggs to the melted cheese mixture and mix. The ingredients should combine and come together as a smooth dough. The dough will be sticky!
4. Divide the dough into six equal portions. Roll each portion into a ball and place on the prepared baking sheet. Refrigerate for at least 30 minutes.
5. After the dough has chilled, press down slightly on each ball of dough to flatten them a bit. Brush the top of each bun with the reserved beaten egg and sprinkle with dried onion flakes, if using.
6. Bake as directed in the recipe card below until the rolls are golden brown. Transfer to a cooling rack and serve as desired.

These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the printable recipe card below.

Best tips

• Expect this dough to be sticky. We find it helpful to use a small amount of cold water on your fingers while shaping the buns.
• Let the cheese cool just slightly before adding the eggs. You want it to be warm and workable, but you don't want the heat from the cheese to cook the eggs.
• Try to work quickly. If the cheese in the dough cools down too much it can make the dough too firm to work with. If that happens, knead it by hand to soften it up, or pop it in the microwave for 15 seconds.
• Avoid trying to make substitutions to the ingredients. If you use all of the ingredients as listed here, your buns will turn out amazing.
• Make sure to save a bit of the egg to brush on before baking. This will help your toppings stick, and give them what they need to turn golden brown in the oven.

Storage and make ahead instructions

Fridge: Keep the buns fresh by storing them, covered, in the refrigerator. You can keep them this way for up to 1 week.

Freezer: Slice the buns and wrap each individually with plastic wrap. Place in a ziplock bag or freezer container and store in the freezer for up to 3 months.

To Reheat: You have a few options here, but I will tell you that they are going to be most delicious if you eat leftovers warmed. Reheat in the microwave for 30 seconds, use your toaster, or slice the buns in half and heat in a pan on the stove.

Make ahead: In general, you can store fathead doughs like this one in the fridge for 1-2 days. You'll need to warm it up using the microwave in order to make it easy to form into rolls.

It's best to make the dough and bake the rolls right away though. It's less hassle that way!

Other toppings to try

We like to make onion rolls by sprinkling the top of these buns with granulated dried onion, but you can use other toppings too! Try these:

• Everything Bagel Seasoning
• Sesame Seeds
• Poppy Seeds
• Coarse Sea Salt
• Salt and Caraway Seeds (to make a Kimmelweck Roll - It's amazing with sliced roast beef)
• Granulated Garlic

Sandwich ideas

You can use these low-carb buns to make any kind of sandwich!

Keto buns are amazing with grilled chicken or low-carb chicken salad.

Keto Egg Salad is also delicious on a fresh hamburger bun.

Or you can make a sandwich out of leftover Keto Meatloaf or a vegetarian Keto Eggplant Parm sandwich.

FAQs

ARE KETO HAMBURGER BUNS GLUTEN FREE?

Most will be gluten-free by default, but if you're purchasing buns rather than making this keto hamburger buns recipe, you should always check the labels and ingredients to make sure.

HOW CAN I MAKE KETO SLIDER BUNS?

Form this dough into 12 smaller buns. Bake them the same way, but reduce the time by 2 or 3 minutes.

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Did you make these Keto Hamburger Buns recipe? Please leave a comment below letting me know what you thought!

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