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.
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!
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. “Quick, easy, delicious burger buns. This is exactly what I was looking for. You won’t miss a burger bun ever again!” – Stephanie 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
90-second keto bread Keto pumpkin bread Keto garlic bread Keto English muffin Keto naan bread
Originally published February 2021, updated and republished July 2024
