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keto hamburger buns piled on parchment paper.

Keto Hamburger Buns

This simple recipe makes four perfect KETO HAMBURGER BUNS that are soft, fluffy, and topped with sesame seeds. These are easy enough for anyone to make with just a handful of ingredients. Grain free, gluten free, and even the family enjoys them!

hand holding a cheeseburger on a low carb bun.

The time is here, friends!

Keto Hamburger Buns time! Are you excited?

I teased you with this recipe when I shared photos of my keto sloppy joes, but the buns weren’t quite perfect yet and I wanted to keep testing. We finally got it right and I’m happy to share these low carb buns with ya! You’re going to love them!

There are plenty of ways to make low carb bread, but you know me…I like to keep things simple and I hate using a bunch of expensive, difficult to find ingredients.

So, when I set out to conquer keto hamburger buns, I started with my favorite low carb dough…fathead dough. It makes the perfect pizza, but switching it up to make buns took a little tinkering.

We reduced the cheese, increased the almond flour, and added quite a bit of baking powder for lift. The result is a bun that is sturdy enough to hold with your hands and is light enough to enjoy with your burger. It’s still filling (hello cheese and almond flour) but not heavy and dense like traditional fathead dough.

These keto hamburger buns ARE more dense than a traditional bun though. I’ve yet to find a keto bread made without gluten that is light and fluffy like wheat bread. So don’t be expecting a complete dupe for a white bun…expect something delicious, but a little different. ๐Ÿ˜‰

keto hamburger buns piled on parchment paper.

Ingredient Notes:

Almond Flour – The perfect grain free, gluten free alternative to regular flour. It works great and it won’t have an almond flavor! Use finely ground blanched almond flour for best results. We like this brand.

Cheese – Mozzarella and cream cheese seems like an odd ingredient for hamburger buns, but it binds everything together and the end result doesn’t really taste cheesy.

Baking Powder – A full tablespoon seems like a lot, but we tested this with varying amounts. We want soft, fluffy hamburger buns and a tablespoon does the trick.

Sesame Seeds – These are optional but if you want a traditional hamburger bun, don’t skip!

How to:

Melt the Cheese – While your oven is pre-heating you can get started by adding the cream cheese and the mozzarella cheese to a mixing bowl and heating in your microwave for about a minute. Stir together and return it to the microwave for another half a minute or so until both cheeses have melted.

Form the Dough – In the same bowl with the melted cheese, add in the almond flour, egg, and baking powder. You’ll want to stir it well until it has combined.

ingredients for fathead dough in glass bowl.

When combined you can begin kneading the dough. Use lightly oiled hands for best results, and knead the dough until it is smooth and pliable! When ready you can begin separating the dough into balls of equal size and shape. There should be enough to make four buns.

fathead hamburger buns on baking sheet.

Helpful Tip:

The dough is mostly going to hold it’s shape, with just a bit of movement. Go ahead and press these out into the shape that you want for buns.

If you leave them in a ball shape, they’ll bake up more like dinner rolls. Flatten them into a rounded disc.

Bake – When it is formed and ready you can place the balls of dough onto a prepared baking sheet. Almost done! Brush the dough with the beaten egg, which will help give it that traditional golden brown hamburger bun look. Also, it helps keep the sesame seeds in place. After brushing with the egg you can sprinkle with the sesame seeds.

Finally, go ahead and place the baking sheet in the oven and bake for about ten minutes or until they are golden brown on the top. Depending on the size of your buns, bake time may vary a bit. Just keep an eye on them and remove them when they are browned on top and seem set in the middle.

Let them cool for about 10 minutes after removing from the oven and then slice in half with a serrated knife. Homemade keto burger buns are that simple!

baked hamburger bun on parchment papper.


Can Keto Hamburger Buns be toasted?

Yes! Nothing makes a regular hamburger bun taste better than buttering them up and toasting on a griddle or skillet. You can do the same thing with these keto burger buns!

Can they be stored?

You can store these buns in an airtight container in the refrigerator for about a week, and they should stay good in the freezer for a few months. However, these buns are best eaten when a bit warm so if you do store them it’s recommended that you re-heat them in the microwave or they won’t be as soft.

What to put on your Keto Hamburger Buns?

We kept it simple with a burger, but you can certainly get more creative than that!

My Arby’s chaffle or Big Mac Chaffle would be a great option for these buns, if you’re not into chaffles or don’t have a mini waffle maker.

These loose meat sandwiches are another perfect dinner recipe. Just swap out the buns for these keto buns!

More low carb bread recipes:

low carb hamburger with text for Pinterest.

Follow me on social for more recipe ideas & inspiration!

keto hamburger buns piled on parchment paper.

Keto Hamburger Buns

Soft and fluffy hamburger buns made with zero grains! These are the perfect way to enjoy that burger!

Yield 4 buns
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


For the buns:

  • 1 1/2 cups shredded mozzarella
  • 2 tablespoons cream cheese
  • 1 large egg, beaten
  • 1 cup finely ground almond flour
  • 1 tablespoon baking powder

For the top:

  • 1 large egg, beaten
  • sesame seeds


  1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
  2. Add the mozzarella and cream cheese to a microwave safe bowl and microwave for one minute. Stir to combine and return to microwave until cheese has melted, about 30 more seconds.
  3. Stir to combine the cheeses and then add the egg, almond flour, and baking powder to the mixture. Stir well to combine. 
  4. Lightly oil your hands and knead the dough until smooth and pliable. 
  5. Separate dough into 4 evenly sized balls and shape into buns.
  6. Place dough on prepared baking sheet and brush with the second beaten egg. Sprinkle with sesame seeds.
  7. Bake for 10-15 minutes or until golden brown on top and the sides seem fully set (no melty cheese).
  8. Let cool for 10 minutes before slicing in half and serving. 


This recipe makes 4 buns that are a bit smaller than a traditional bun. If you'd like a larger bun, shape into just 3 buns. This dough is fairly filling with the cheese and almond flour, so we find that the size of 4 buns is perfect.

These should be golden brown on top and the sides should look fully set when you pull them from the oven. If they're undercooked, the centers will be a bit melty/cheese, but it should set up a bit as they cool.

Use a serrated knife to cut the buns in half.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 361Total Fat: 28gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 121mgSodium: 643mgCarbohydrates: 12gNet Carbohydrates: 7gFiber: 5gSugar: 2gProtein: 18g

All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.

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29 thoughts on “Keto Hamburger Buns”

    1. Karly Campbell

      Hi Kevin! The full recipe is in the recipe card towards the bottom of the article. If you click ‘jump to recipe’ at the top it will take you straight down and scroll past everything else for you.

  1. Nancy Vaupel

    Oh my goodness these buns are wonderful. Thank you so much for the recipe it is a keeper

  2. Paulette Wright

    Sooo delicious! This is a keeper, I will definitely make again. I made them exactly from the directions and they came out great. And 4 is just enough and a perfect size.

  3. These were okay for hamburger buns but I actually think these work better for biscuit substitutes. I use this recipe now to make keto biscuits and gravy.

  4. I tried these and liked them. Thanks. I’ve heard about the whole fathead thing but recipes mentioned having a food processor which I don’t have. Your recipe made them turn out good. I am though going to experiment with reduced fat mozzarella since they’re a tad too rich for my taste. That’s the point I know but going to try. ๐Ÿ˜€ Also I like big buns and this only made two for me.

    1. Karly Campbell

      So glad you enjoyed these! We never use a food processor for this dough – makes a great pizza crust too. ๐Ÿ™‚

  5. Bill Brannon

    Good afternoon,
    I just discovered your recipe last night, and read this question answer this afternoon. I didn’t have preshredded mozzarella last night, so I cut an approximate chunk off the block and chopped it medium fine. I stirred the cream cheese to completely cover the mozzarella, and melted it in 3 short microwave blasts.
    Since I was using a Gourmia 7 quart air fryer to bake these, 370 degrees for 10 minutes did a light brown crust that wasn’t very hard, and the bun was very sturdy.

    1. Karly Campbell

      No, sorry, the ratio wouldn’t be the same. If you did use coconut flour, you’d want to use about 1/3 to 1/4 the amount, but I’m not sure how many buns you’d end up with at that point.

  6. Pat Topping

    one recipe has you using 2 tablespoons of cream chees and another I saw using 8 oz. cream cheese. Which is it?

    1. Karly Campbell

      Hi Pat! Sounds like two different recipes. I’d use the amount called for in whichever recipe you opt to use.

  7. These look great and I’m sure they taste good, but 12 carbs is too high for me. Thank you for your recipes and ideas.

    1. Hi, Kay — according to the nutritional data at the end of the recipe, the total carb count per bun is 12, BUT you forgot to subtract the # of grams of fiber. So after doing the math, you end up with 7 net grams of carbs per bun (assuming you make 4 buns as stated in the recipe).

      Hope that helps.

  8. For the mozzarella cheese, is it best to to shred the cheese yourself or will the shredded cheese in a bag work OK? Which is the best to use? Thank you

    1. Karly Campbell

      Either should work. I always use pre-shredded cheese for these, just to save time. I shred my own for things that I want a meltier consistency and use the bags of shredded cheese where that doesn’t really matter, just for convenience. ๐Ÿ™‚

  9. Making right now ! to go with loose meat I got simmering in crockpot! Can’t wait to eat.

  10. Hi, going to try these today! Have you frozen them at all? Was planning on making a double batch and freezing half. Thanks

    1. Karly Campbell

      Hi Rhonda! These should be good in the freezer for a few months – just make sure to wrap tightly. Serve them completely thawed or even a bit warm from the microwave/oven.

  11. Reichel Wellswim

    These are the best buns Iโ€™ve eaten they taste like regular bread. Actually better. So yummy.

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