Keto Steakhouse Burger Buns
As Amazon and Instacart Associates, this post may contain affiliate links that allow us to generate income.
Ooooh, you are going to love these Keto Steakhouse Burger Buns!!!
First of all I am going to say that you shouldn’t eat a giant “Steakhouse” style burger everyday. Mmmkay?
We all know this but there are some who still believe the Keto Diet is all about eating tons of burgers, bacon and lard. You have to eat your veggies too. End of PSA.
Now on to the Keto Steakhouse Burger Buns…
This gorgeous, chewy, oversized hamburger bun will hold all of your toppings and your slab of beef nicely. It’s not really an “everyday” bun. The calorie count is high. But, it makes a damn tasty burger when you miss the “steakhouse” style and are making the burger your meal.
- 2.25 tsp Active dry yeast
Tip: If you keep your yeast in the freezer it will never “die”.
I use yeast in this recipe because it adds a little bit of lift and gives it a “real, traditional bread” taste that can’t be replicated without it.
Yes, this is a “fat-head” sort of dough but using the yeast makes the texture better when you are going for “steakhouse” type of texture and flavor.
- 1/4 cup Water : It needs to be about 100F to activate the yeast
This is important. If the water is over 110F it will kill the yeast. If you start with this step the yeast will have doubled in size by the time you are ready to use it.
- 1/2 tsp Sugar: the yeast will consume the sugar and this is a “must”. You cannot use low carb sweetener for this recipe.
I know that I am going to get some questions about this.
I have addressed it a lot of times in our ” Keto Almond Yeast” bread. But just in case you haven’t seen it….
The yeast will consume the sugar along with the 2 grams of carbohydrates that it contains.
There is some confusion as to what “eating Keto” actually means.
Eating Keto means keeping your carb consumption below your body specific macros based on your height, weight, BMI, etc.
Even if you ate the 1/2 teaspoon of sugar directly off of the spoon it would not kick you out of Ketosis. I PROMISE.
This part of the recipe is sheer chemistry and you cannot activate yeast with low carb sweeteners.
- 1 1/2 cups Almond flour
Make sure you get all of the lumps out of the almond flour before you add any wet ingredients.
- 1 tbsp baking powder
- 1/4 tsp Xanthan gum
This is not an “essential” ingredient but it does lend to the “chewy” bread mouthfeel in traditional type of Steakhouse Burger Buns. It also helps these buns rise a bit higher during baking. It strengthens the cells in the bread.
You could also use vital wheat gluten if you don’t have and xanthan gum. Vital wheat gluten is just fine for most people to consume. Unless you have celiac disease or a “wheat allergy” there is no reason to avoid gluten unless you just plain want to.
There is really no benefit of avoiding it unless you have one of the aforementioned ills.
- 2 Eggs beaten
- 3 cups Mozzarella cheese shredded
- 2 oz Cream cheese
The Instructions
-
Pre-heat the oven to 400F.
-
In a medium bowl, stir together the warm water and sugar. Stir in the yeast and set aside for 10 minutes. It should start bubbling and double in size by the time you are ready to use it.
-
In a medium bowl, combine the shredded mozzarella and cream cheese. Heat in the microwave until melted. Stir until smooth.
-
Add the cheese and yeast to the bowl and mix with oiled hands or in a food processor until it is uniform. The dough will be sticky.
-
Form 4 buns with oiled or gloved hands and place on parchment covered baking sheet.
You will not be “proofing” these buns like you do with traditional bread or even like the Keto Almond Yeast Bread. But the yeast still provides the lift and texture that you are looking for in these over sized buns.
-
Brush buns with and egg wash and sprinkle with seeds if desired. This is an OPTIONAL step and not necessary for taste. It does make a prettier presentation though.
If you have read any of my other burger bun posts you know that I LOVE poppy seeds. But you can use any seed or spice that you want to.
-
Bake for 15 minutes or until golden.
-
Let cool before slicing for best results. Toast if desired.
Just remember that this is a cheese based dough and it will melt if you get it too hot. Ergo, these don’t microwave well.
That’s it…
If you are looking for Keto Drinks or Desserts to go with your tasty burger….
Check out these Keto Cocktails…
Or any of our fantastic desserts like these:
I also really like this side dish…but most people are too chicken to try a “radish” potato salad. I was that way too until I FINALLY tried it. Now, it’s a go to side dish around here.
If you want some more traditional choices for sides Lisa at Lowcarbyum.com has a ton of great choices here.
That’s it for now…please let me know if you have any questions that haven’t already been addressed in the comments!
Cheers Keto People!
Keto Steakhouse Burger Buns Recipe
Equipment
Ingredients
- 2.25 tsp Active dry yeast
- 1/4 cup Water It needs to be about 100F to activate the yeast
- 1/2 tsp Sugar the yeast will consume the sugar and this is a "must". You cannot use low carb sweetener for this recipe.
- 1 1/2 cups Almond flour
- 1 tbsp baking powder
- 1/4 tsp Xanthan gum
- 2 Eggs beaten
- 3 cups Mozzarella cheese shredded
- 2 oz Cream cheese
Instructions
- Pre-heat the oven to 400F.
- In a medium bowl, stir together the warm water and sugar. Stir in the yeast and set aside for 10 minutes. It should start bubbling and double in size.
- Meanwhile, place the almond flour, baking powder, xanthan gum whisk together.
- In a medium bowl, combine the shredded mozzarella and cream cheese. Heat in the microwave until melted. Stir until smooth.
- Add the cheese, eggs and yeast to the bowl and mix with oiled hands or in a food processor until it is uniform. The dough will be sticky.
- Form 4 buns with oiled or gloved hands and place on parchment covered baking sheet.
- Brush buns with an egg wash if desired and sprinkle with seeds if using. This is an OPTIONAL step and not necessary for taste. It does make a prettier presentation though.
- Bake for 15 minutes or until golden.
- Let cool before slicing for best results. Toast if desired.
Notes
Readers Made These Low Carb Recipes Next:
Nutrition
The nutritional information is provided as a courtesy. We are careful about our calculations but you should feel free to to make your own if you ever feel like anything is “off”. We won’t even be offended.
Wow these are filling! I added extra seeds to my buns and they disappeared in a hurry. Thank you for this recipe!
Hi Zigrid! Add the eggs with the cheese and yeast mixture. The egg wash is a separate step and I just use the egg that’s left clinging to the bowl that I beat them in. Sorry for any miscommunication and I hope your buns turn out great!
When are the beaten eggs added? Surely two eggs are not required for an egg wash are they?