Best Keto Burger Buns Ever!
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( Gluten Free & 4 Net Carbs Each)
Since our single Keto Two Minute Burger Bun has been so popular we thought you might like a bun that you can make for the whole family at once. I think these are the best Keto Burger Buns that I have tried in recent history.
You make this one in the oven and the prep time is only five minutes. Plus, it’s sturdy enough for your beefiest burgers and has a deep rich flavor because of the cheese.
These have the chewy “mouth feel” of regular bread.
When I first started the Keto Diet I had a hard time believing that burgers were on the menu!
I mean, that goes against everything we have ever learned about “dieting” right? That’s why we like to call “Keto” a lifestyle around here. “Diets” mean short term.
Sure, there are a few challenges, like finding a low carb bread sturdy enough to stand up to luscious burgers like this one. But it’s worth it because the perks are Ah-mazing!
And, you have a bunch of Keto Bloggers out there developing fantastic recipes left and right.
You can eat bread on Keto and most of the recipes are simple….
Homemade Keto & Gluten Free Bread blows store bought bread out of the water. Plus, it’s a lot less expensive to make your own.
The biggest bonus is that you will know what is in it.
You don’t need to spend all day in the kitchen either.
Here at the Castle in the Mountains, we eat, sleep and dream up recipes. We feel like the Keto lifestyle has made some real differences in how we live life and we are here to tell you that Keto doesn’t have to be hard.
Bread and desserts are my two favorite categories to work on so this recipe was a lot of fun.
I got a couple of questions about the Two Minute Keto Burger Bun and whether or not it would work in a traditional oven.
The answer is…absolutely not. You’ll end up with a dry as dirt doorstop.
Some people don’t want or don’t have a microwave so I decided to spend my afternoon developing this little delight.
Since Thom and Ada hit the slopes today, I had the kitchen to myself with only my best buddies and I trying out the results…
( They think eating treats helps).
Here they are waiting patiently next to the kitchen “gate” and hoping for some samples ~
They look like this often….and they love these Homemade Keto Dog Treats- your best friend might like them too.
I tried three different versions so we will be eating burgers, egg and chicken sandwiches for the next few days lol.
That’s okay because Thom says this recipe is the “breadiest” bun that he’s had that’s made with mozz cheese. I don’t know why it continually surprises me that mozzarella makes “bread”. But it does.
Just look at the tiny holes on the inside of the bun~Looks like regular bread to me, and it tastes like it too.
And, if you are wondering…nope, it doesn’t taste “cheesy or eggy”.
Best Keto Burger Buns Baking Tips:
- Make sure the cream cheese is warm enough to fully mix with the mozzarella.
We don’t do any of that melting the mozz business around here to make dough. It’s just too much extra work and doesn’t make a measurable difference in my humble opinion. It’s a cost/benefit thing.
But the cream cheese has to be warm enough to fully incorporate the mozzarella. Like this ~
- The cheese has quite a bit of salt in it so 1/2 teaspoon or less does the trick for me.
- Make sure that you don’t skip lining the baking sheet with parchment paper, and you will want to oil your hands. This dough is pretty sticky.
- Also, give them enough space to spread out.
The dough should “feel” like dough and not be too wet. But if you forget to oil your hands the dough is going to stick to them.
- Don’t forget to flatten the dough balls SLIGHTLY so they make the right shape.
- Nope, Coconut flour will not work with this recipe.
- Feel free to experiment with small amounts of psyllium husk powder or nutritional yeast to increase the fiber or flavor.
Just don’t add too much of either since it will mess with the moisture ratio.
- Wait for these to cool completely before slicing. (If you are slicing)
- I use one bun for the top and one for the bottom. ( I count this as 1 serving & it contains 4 NET Carbs)
- Toast them if you slice them for the best results.
They’ll hold up against all of the juicy toppings better.
- Do not over bake.
I feel like I need to say this in every recipe that contains almond flour. Nut flours don’t have to look burnt to taste burnt.
They should be a nice golden color like this ~
- I baked my buns for 17 minutes. But, I live at high altitude and anything I bake takes a couple of extra minutes. If you live below 3000 feet in altitude, the 15 minute bake time will probably be enough.
- Try to get all of the buns as close to the same size as possible for even baking and sandwich making results.
- I have not tried it but I bet these would make tasty low carb hot dog or sausage buns as well.
If you think about it, hot dog and hamburger buns always taste very similar. So why not?
Whenever I get around to trying that I will let you know. Or, if any of you get to this first, please leave a comment below. I would love to know how this turns out.
All in all, it was a great day and I am glad that I tried them. They’re excellent.
In general, Keto Breads made with a sort of “fathead” type recipe like this will keep well in a sealed bag or container in the fridge for several days. Try to keep as much air out as possible ( I use Ziploc bags for this kind of thing).
Generally they taste better the next day. I suppose it has something to do with the flavors having time to develop.
All of that being said…I know that in a Keto household people tend to gobble up bread as soon as it’s made. That’s okay, this one is easy enough that you can make another batch without too much trouble.
These are hard to resist ~
I baked my own bread for at least a decade before I went Keto and I can tell you from experience that this is much easier than waiting for hours to rise traditional bread.
Most Keto breads are quick breads but if you like that traditional rise than you should check out the Almond Yeast Bread.
It’s a longer project because you need to wait for it to rise but I have gotten some really great reviews for it from fellow sandwich lovers.
If you are looking for dessert to go with your burger you should check out our Summer recipes like our No Churn Strawberry or Mint & Chip Ice Cream recipes.
We also have a new Strawberry Creamsicles recipe that taste like a dream. Or if bread is what you are craving take a look at our fantastic and I MEAN FANTASTIC Sandwich Rolls.
I hope you enjoy these and leave a comment below if you have a favorite version or add on!
This recipe makes enough for six buns but you can always adjust the servings by clicking on the blue number next to “Servings” to adjust the recipe size to suit your needs.
Quick Keto Burger Buns for Six Recipe
- 2 cups shredded mozzarella
- 4 oz. cream cheese
- 2 large eggs
- 2 cups almond flour *See post tips for best results
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 tbsp. butter melted
- 1/2 tsp poppy seeds optional
- 1/2 tsp toasted sesame seeds optional
- Preheat oven to 400°.
- Line a baking sheet with parchment paper and spray or rub some olive oil over it.
- In a large microwave safe bowl, warm cream cheese in 30 second increments until you can mix it up easily. (About 1 minute)
- Add Mozzarella and mix together.
- Add eggs and combine.
- In a separate small bowl mix almond flour, baking powder and salt with a fork until there are no lumps. Slowly add this to the cheese mixture and combine.
- Oil hands and divide dough into 12 pieces. Roll into a balls and flatten them into a bun shaped disk. Place on parchment covered baking sheet.
- Brush the tops with butter and sprinkle with poppy or toasted sesame seeds (Optional) . Bake until golden, 15-18 minutes.
- Use one bun for the top and one for the bottom of your burger. These hold up nicely because the almond flour isn't directly exposed to wet ingredients like condiments, tomatoes, etc.
Alternatively, you can roll into 6 balls and slice buns in half when cool and ready to use.
The nutritional information on this site is calculated using the USDA database. I take great care in providing the most accurate information possible.
But, if anything ever looks off on this site or ANY site for that matter, you should feel free to do your own calculations, and if you find something let us know.
Looking for dessert or drinks to go with dinner?
Check out these 9 cocktail recipes from Purewow.com that you can make before your dinner is done…
Cheers for now Keto People!
PS More info about Keto
Just Starting? Want to understand how Keto works? We have lots of great Keto info in this section about Keto Diet Tips.
Thank for taking the time to comment Julie!!! I am so happy that you like the buns. Cheers and Keto On!!!
This is the best Keto bread recipe I’ve come across! I have it in my recipe favorites and have shared it with several people. I usually make half of the recipe and form it into 4 equal pieces. I typically top them with either poppy seeds or everything bagel seasoning, as I like them both. I don’t usually comment on posts, but I believe this one deserves the effort. Thank you for a Keto bread recipe that actually tastes like bread!
Thanks for the recipe!!
Am not a skilled baker and just started Keto baking. I must say I was worried about how this would turn out. It was so good and the whole family loved it. I added a bit of thyme and sprinkled sesame seeds on top. Will try out your other Keto recipes.
Hi Madaline! Thanks so much for commenting! I am glad you enjoyed them. Cheers!
This recipe is now pinned, printed, & saved in my meal planning app so I never lose it.
Omg, this bread is so good! I decided to make my buns slightly larger & sprinkled them with Trader Joe’s bagel seasoning. Because they were larger, I only use one, placing my burger on top, & then eating it with a fork & knife. This definitely satisfied my bun craving. My 3 year old also gobbled one up.
I got 8 2.5-3in. buns out of this, so I definitely have some left over that I’ll be freezing for the next time I’ve got a burger craving.
Thanks for this recipe!
I think that you could use almond flour instead if you adjusted the amount. I haven’t done it for this recipe but the adjustment ratio is 1/4 cup coconut flour for every 1 cup of almond flour. In this recipe you would use 1/2 cup of coconut flour. Let me know how it turns out! Cheers!
Could I use coconut flour instead
Hi Faith! I think it would. The buns will be whatever shape pan you use is.
Do you think this would work with a muffin top pan?
The nutrition info is for both the top and bottom. I originally developed this recipe to be six buns that you would slice in half. But, I quickly discovered that slicing them in half lead to the wet ingredients soaking into the bread faster and this lead to the bun deteriorating quickly. It can be done either way ( make six buns and split them in half) or (make six tops and six bottoms). But if the bun is baked with the top and bottom separately they tend to hold up to the juiciest burgers and condiments better. I am a slow poke eater and so is my daughter so it works better for me to bake top and bottom separated. Cheers and thanks for the question. I bet you are not the only one who wondered.
Hopefully this hasn’t been asked before as I didnt see it in the comments above. I’m probably over thinking this but are the 4g net carbs for what would be considered a whole bun (i.e. top and bottom slices together) or is it 4g of net carbs per cooked bun which would bring it to 8g for what would be considered a whole bun? Thanks and love the recipe!
I am no longer keto and have started a low carbohydrate food regimen. I love how the buns turned out. My husband was surprised at how delicious they tasted. My hamburger fit perfectly and I will be making these on a regular basis especially with my Shirataki pasta shrimp bowl.
Thank you for sharing such a wonderful recipe.
Awesome Lynn!!!!! I love it when those who are already suspicious of “keto” recipes enjoy them. You made my day!
Very Very Good. Even my husband liked this, which is a rousing endorsement! . I just made my second batch. Thanks for the recipe.
Hey Juan! Thanks for letting us know your tricks. I can see how heating them up too much would cause an issue with melting. I agree that it is a filling bread. At first I made these out to be 6 regular buns meant to be sliced but I like the crispy “outsides” and divided into 12. An excellent idea to slice the smaller buns and keep portions smaller if desired. I appreciate you sharing your experience! Cheers! Brenna
Wow! This is delicious!!!
It comes out tasting like cheese bread from the bakery. In case you’re not familiar with cheese bread, it has a sweet corn bread taste and similar texture, but it has a cheese filling.
The surprising part was how much it smelled like bread as well.
I tried this alone, as a cheese burger, as a philly cheesesteeak… it all worked very well.
Eating it right out of the oven is night and day better than eating it the next day. At least for me it was.
Toasting it didn’t work for me. Heating it up in on the frying pan or grill didn’t work either. Microwave seems the best for me. It is possible to over-heat it. Once it over-heats, the bread starts to get gooey as if it was starting to melt. But if you heat it up just the right amount of time, it tastes really good. I thought it tasted better right out of the oven though. I will make a batch again next week.
One thing to note, the bread is very filling, so I recommend slicing to create a top and bottom bun for hot sandwiches. I found myself eating it with just one bun because with two buns, this bread made the hamburger very heavy.
Just made these. They came out awesome and they are very filling. I used everything bagel seasoning and that worked out really well.
Awesome recipe. Thank you very much for sharing it. I was having no bread with hamburger, hot dogs or lunch meat because it just didn’t taste right. With this recipe that’s all changed This is actually good. I’m looking forward to trying some of the other bread recipes you have shared.
Thanks! I love these too. If you need another version to switch it up try these sandwich rolls. They are fantastic. And, if you are still looking for pizza crust, try this one. It’s my favorite and it’s so easy to make. ( Much easier than the regular pizza dough that I made for years). Keto On! Brenna
i read your blog and set out this morning to make this bun. It baked beautifully and tasted delicious! I’m new to keto cooking and made my first pizza dough last night taken from another blog site. It was edible but disappointing. I was praying your recipe would turn out tasty. It was the BOMB! I followed all your instructions and sprinkled sesame seeds and onion flakes on the tops.
Thank you so much!
I have an 8 year old who LOVES bread but found out hes allergic to wheat. He LOVED this! I made it into buns earlier this week and now I’m going to try a breadstick shape to go with zucchini lasagna. Thank you!
By far,this is the best Keto bun I ever had!!!!
I’m glad you liked them! Next time you can flatten them out a little more or make mini burgers lol.
Hi, these are awesome! And I love not melting the mozza, you’re right, an unnecessary step. They were not too sticky to handle and they look and taste great. My only problem is…I obviously didn’t flatten them enough and they are only about 2 1/2″ across and my burger is more like 4″ across. Oh well, next time. Delicious.
Thanks Steph! So glad you liked them. I think they are as close to white bread that you can come. If you like whole wheat, check these out.
Best keto recipe I have made so far. They were like biscuits!!! The texture was amazing, so delicious and filling.
Thank you! Anyone who likes my fur children is good in my book.
i have to get my fill of gazing into your beautiful rotties’ eyes bfore i can make this bun.. gosh they r gorgeous.
I am not exactly sure what recipe you are referring to since there are approximately a zillion sites with “fathead” rolls but maybe it just makes more dough?? Maybe the consistency is different? Maybe they rise at different levels? I am not sure but I can tell you that this recipe is a hit at our house.
Hi, I’ve made Keto Fathead pizza crust and was going to make their Keto Fathead rolls. Was wondering what the extra almond flour, and mozzarella cheese does to the recipe (it’s 1/4 c more mozzarella, and 2/3 cup more almond flour in your recipe).
Thank you so much for adding the « metric converter ». I’m really looking forward to trying your recipes!
Thank you Kim!
This tidbit is going to help a lot of people!
In case anyone is wondering, these buns freeze wonderfully! Just slice, wrap with a picce of parchment between slices and put in zip lock bfreezer baggie. Take one out, pop in toaster (or not) and enjoy! Just toast until warm though, they really don’t brown or smell like toast and can burn easily. Works great for single people or those (like me) who endulge in bread things only occasionally (Saving the carbs for the super healthy veggies,)
Congrats on sticking to it! Before you know it the whole thing will just be a habit. I had to totally relearn to cook for my family but now it seems pretty natural.
If you scroll down to the bottom of the list of ingredients on the recipe card you will see “US Customary-Metric” in blue. If you click on metric it will convert the recipe for you. Please let me know if you have any issues with this but as long as the page is fully loaded it should work just fine for you. I hope you love them!
To all the wonderful ladies that left comments concerning this bread thank you so much I have not made it yet but looking forward to it this weekend I would like to have more information on Grahams so that I can make it exactly right the first time I don’t own a scale I’m very new to this keto diet I’m on my third week and doing well just need to know how to make the bread and what to use as far as measurements to the T
I thought about what you said about the bread rising. I wonder if it would be better to make the dough into 12 smaller buns and use one for the top and one for the bottom part of the bun. I tried it with the regular size buns from the recipe and it was toooo much food. It made a mondo sandwich that Thom had to help me finish but it held up REALLY well.
Thanks for sharing your experience Kim! I am always amazed that you can make “bread” with cheese.
I just want to start with WOW!,, This bun far exceeded any expectations I had for Keto bread! I followed the recipe to a tee, except I added 1 tsp nutritional yeast,, garlic powder, and fresh rosemary as suggested. I weighed the ingredients in grams with my old WW scale. The outcome was a sturdy, cheesy, yummy “artesian type” bread that was reminiscent of a firm Red Lobster biscuit but less crumbly. When cool they sliced beautifully. Wasn’t sure how much they would rise not much) but sliced into thin disks that held up well to my juicy burger with toppings. All the bread I wanted or needed. If you are looking for a delicious bread – look NO further folks! Thanks for a wonderful recipe!
Thank you JoAnn!
Anyone who likes my furry friends is a friend of mine.
Thank you for posting the photo of your two best buddies. Really gave me a warm fuzzy feeling.
I am so glad that you brought this up! Please visit the post again. I have enabled the Metric Converter underneath the ingredients. Simply click on “metric” and all of the info will appear. We’ve got your back and are working on adding this feature to all of the recipes as quickly as possible. I know how annoying it is to be distracted by the math while trying to bake.
Cheers from Colorado,
Hello from Switzerland! I think your recipes look great and i would loke so much to try them but I have a problem: we don’t use cups or oz. Could you please tell me how much the cups of mozzarella and almond flour are in grams?
Greetings from Colorado! I am so glad that you enjoyed these.
Did these come out shaped like cupcakes? I think they probably made adorable puffy buns but am just wondering.
Thanks for sharing!
Made it yesterday and it was perfect!!
Made for 3 servings, divided into tiny balls and put in cupcake silicone straight to the oven, so yummy!!
Thank you so much for sharing, definitely will do again!!
Best wishes from Israel ❤️
* wish I knew how to add photos…
Thanks Tammy! This is for sure one of my favorites not only because of it’s ease, but also it’s versatility. Thanks for checking in!
I absolutely loved this bread. I had it with pulled pork yesterday. Just wonderful. Being so easy is also a plus. Thank you for this recipe.