Easy and Amazing Keto Hamburger Buns

With Keto Hamburger Buns you can start enjoying your burgers with buns again in under 20 minutes for only 4.5g net carbs.

These low carb hamburger buns are so easy to make that you can toss them together and cook them while grilling your patties!

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Are hamburger buns keto?

Usually, hamburger buns are far from being keto-friendly. Even burger buns bought at the store that are labeled as being keto-friendly may not be truly keto due to the type of sweetener listed in the ingredients.

When you make keto hamburger buns at home you have control over your ingredients to ensure your net carbs count is in line with your goals.

These keto burger buns only have 4.5 net carbs per bun, making them an easy addition to your keto diet!

🥘 Ingredients

Seven simple ingredients are all you need to make these buns, and there is a good chance you already have them on hand. To make keto hamburger buns you will need:

• pre-shredded high moisture mozzarella cheese
• almond flour
• ground flaxseed
• cream cheese
• baking powder
• an egg
• a bit of apple cider vinegar

If you want to top the low carb buns with sesame seed, just brush olive oil over the top and sprinkle with sesame seeds. Don’t like sesame seed? Feel free to leave them off! Either way, these keto hamburger buns are fantastic.

💭 Why vinegar?

Most FatHead dough recipes don’t call for vinegar, so I understand why you might question why vinegar is needed. Don’t worry, you aren’t able to taste the vinegar at all in your keto hamburger buns.

The vinegar is used to activate the baking soda and add more oxygen to the almond flour dough. The added oxygen allows the dough to rise more while baking than a FatHead dough recipe normally would.

🔪 Instructions

Prepping your ingredients is important when making any type of mozzarella dough because the overall process moves so fast. To begin, preheat your oven and get your pan ready.

I line my pan with parchment paper, but it is not necessary.

Next, mix the egg and vinegar together and set it aside. Toss your cheese, almond flour, and ground flaxseed together in a microwave-safe bowl.

Melt in the microwave for 60 seconds (repeat for another 30 seconds if needed) then fold in your baking powder and egg/vinegar mixture.

Once your keto bread dough is complete cut it into 4 equal pieces, roll it into a ball, and shape it like a bun. Arrange the buns on your baking tray, brush with olive oil, and sprinkle with sesame seeds if desired. Now your buns are ready to bake.

⏲️ Baking time

To bake your keto hamburger buns heat your oven to 190C/375F. Once the oven is heated the buns should bake on the top rack for 12-15 minutes.

Baking your buns on the top rack will allow the tops to get golden brown without overcooking the bottoms.

Once the keto hamburger buns are done baking let them cool on the counter for 5-10 minutes before slicing and assembling your burger.

💭 Top tips

You must use high-moisture cheese for this recipe to work because it melts easily and with a smooth texture. I prefer the mild flavor of mozzarella cheese, but other high-moisture cheeses will work as well.

If the dough is sticking to your hands too much while shaping your buns, try wetting your hands before handling the dough. This should help the dough not stick to your hands.

Every oven is different so choose the pan you use to bake your buns according to your experience baking in your oven. I was able to bake these buns on a metal cookie sheet without them burning. But if you are having issues with the bottoms burning try using a glass baking pan instead.

🔪 How to cut the carbs

The easiest way to cut the carbs of your keto hamburger is to be mindful of the toppings you add to your burger.

Toppings like tomatoes and onions can quickly increase the carbs in your burgers. On the other hand, toppings on your burger buns like lettuce, mustard, and pickles won’t add a lot of carbs to your meal.

Another way to reduce carbs is to make sliders or mini buns. You can easily make 6 mini burger buns or 8 slider buns from this recipe instead of 4 regular-sized buns.

📖 Substitutions

Most ingredients in this keto hamburger buns recipe are essential to the recipe. I haven’t tried making them with egg substitutes so I am not sure how it would turn out. If you try, please share what worked for you.

Remember, you also cannot swap coconut flour for almond flour.

One ingredient that is not essential is the flaxseed. The flaxseed is to mostly give the bread a multigrain look and flavor. If you aren’t a fan of flaxseed you can leave it out completely or replace it with whole psyllium husk in equal amounts.

🍽 Equipment

I used a microwave to form the dough before baking them in the oven. However, if you don’t have a microwave you can still make the dough on your stovetop.

To form your gluten free dough on the stove you would want to mix the ingredients in a saucepan and melt on medium/low heat while continuously stirring to prevent burning.

Follow the steps written in the recipe and ensure your shredded mozzarella cheese is melted and removed from heat prior to stirring in your egg.

🌡️ Storage

These keto hamburger buns are best when used fresh. Any leftover buns should be stored in the refrigerator in an air-tight container or zipped bag for up to 5 days. The buns can be reheated in the toaster or oven.

Your buns can also be made ahead of time and stored tightly wrapped uncooked in the refrigerator for 1-2 days or in the freezer for up to 30 days.

The uncooked keto buns will need to be thawed and brought to room temperature on the counter before they are ready to bake. Enjoy!

📖 Recipe