Low carb hamburger buns are fast and easy to make with fathead dough. So bread-like in texture, they make the perfect hamburger bun or sandwich roll for low carb and keto diets.
It’s been a weird Summer for us this year. Not only has it been especially hot, but we had a three week break in the middle – a vacation to see parents and grandparents and to have fun. We live in California, so our travels take us to the Midwest and the East coast. It’s hard being so far away from our families, but we’re fortunate to make the trip every few years. BTW, I packed almond flour in my suitcase and enjoyed a low carb bagel for breakfast every day. I sure did!
School starts up next week and we’ll exchange our slow Summer days for homework and hectic schedules. For us, the grill is still one of the best ways to get food on the table fast and hamburgers are a favorite! With a little planning, we enjoy the occasional low carb bun with our burgers on those days we don’t feel like having a bunless burger.
Low Carb Hamburger Buns
How many of you have missed a proper burger in a hamburger bun? I know I have. Cheap squishy, white bread hamburger buns? Loved em. Whole wheat buns with sesame seeds on top? Double loved ‘em. Gourmet brioche buns buttered and toasted? I think I just drooled thinking about them.
I’m sure, like me, you enjoy your low carb burgers either naked or lettuce wrapped because bunless burgers are fabulous! Especially my AWESOME DELICIOUS gourmet low carb burger recipe. But I do miss the convenience of eating my hamburger on a roll.
Over the years I have tried several low carb hamburger roll recipes. Have you tried “oopsie rolls”? They aren’t too bad as far as bread substitutes go. They’re easy to prepare and make a passable low carb bun, but they tend to break apart and get sticky overnight. Psyllium buns and rolls are pretty good, but they have so much fiber! They are super filling and not everyone can handle that much fiber in their diet.
Fathead Dough Rolls (Almond Flour & Mozzarella Cheese)
Our beloved low carb Fathead dough recipe comes to the rescue again. We fell in love with it as pizza crust, then hot pockets, dinner rolls, low carb bagels and now hamburger buns. What I really like about this recipe is that it is fast and easy to make only taking about 20 minutes. They can be made ahead of time and kept in the freezer or fridge.
Does this low carb hamburger bun recipe taste exactly like bread? No. Is the texture of a soft potato roll or a flaky brioche bun? No. This is low carb bread made from mozzarella cheese and almond flour. But, It’s a sturdy bun that doesn’t fall apart and it tastes pretty great. It’s also great wrapped around a hot dog if you are hungry for burgers and dogs (see my bagel dog recipe).
We just tried these on low carb sloppy Joes – AMAZING!
Each Low Carb Hanburger Bun is 4 net carbs.
[This post and recipe may contain affiliate links. Purchasing through a link may result in my earning a small commission at no additional expense to you.]
Low Carb Hamburger Buns
- 1 1/2 cup part skim grated mozzarella cheese
- 2 oz cream cheese
- 1 large egg
- 1 1/4 cup almond flour
- 2 tbsp oat fiber (or protein powder or 1/4 c. more almond flour)
- 1 tbsp baking powder
- 1 metal cake plate or pan that you don’t care about
- Place the mozzarella cheese and cream cheese in a microwave safe bowl and microwave for 1 minute. Stir and microwave for 30 seconds to 1 minute more. Scrape the cheese into a food processor with the egg and process until smooth.
- Add the dry ingredients and process until a dough forms. It is very sticky! If it’s too sticky to handle, let it cool for a few minutes.
- Preheat oven to 400 F and place rack into the middle of the oven. Line a baking sheet with parchment. Place cheap-o metal pan at the bottom of the oven.
- Divide into 5 equal pieces. Lightly oil hands and roll each portion into a ball. Drop onto the parchment paper and gently flatten slightly with your hand, while still retaining a domed shape. (You will have to experiment with how much to flatten because it's hard to explain accurately.)
- Place 6 ice cubes in the metal pan at the bottom of the oven. Then place the rolls into the oven. This will help the rolls rise and spread.
- Bake for 12 minutes or until the outside has browned. They will still be soft, so let them cool before removing from the baking sheet. Once cool, store in a bag in the refrigerator. Warm slightly to enjoy.
- Keep burger buns in the refrigerator in an airtight container. They keep for 7-10 days and also freeze well. Makes 5 small burger buns.*
Homemade Sloppy Joes – Low Carb Recipe
The Best Low Carb Burger Recipe
These are absolutely fantastic, thank you so much for posting this recipe!!! Crazy easy and fast to make…and so delicious!
Wow. I dunno why it always takes me longer. I try to clean up as I go. (…) This is the best recipe I have come across for buns. That 90 second one was fast, but crumbly and the flavor.. no thanks. Still good in a pinch. Just please don’t pinch me. Thank you for the recipe!
I have been searching ever since I started KETO for a good roll recipe. No matter which ones I have tried, they were always too eggy, or didn’t rise enough, or just not a good taste or texture. Not anymore. I made these tonight and I am VERY impressed. Even my husband, who was eating a regular roll, was amazed. The ease of the recipe accompanied by the short time in the oven, and the remarkable texture will become my new go to recipe.
Wouldn’t it be awesome if someone would create a Youtube video of this recipe? Some peoples such as myself do better with a video than with print.
These are superb! I used whey protein because I didn’t have oat fiber, and they turned out absolutely delicious–soft and pliable texture as well! I’ll probably divide the dough into 4 portions next time to make bigger buns as the 5 I baked came out like dinner roll size.
This is my go to bread now. Ive made it 4-5x in double batches. Ive tried making it spread out in a sheet it a pan too which works for sandwich shaped bread but I like the rolls best for their height and a good chewy texture.
I’m glad you like it, Traci. Try my keto Focaccia recipe for bread you can slice and make into panini or other sandwiches. -Kim
Truly remarkable bread. I no longer miss bread!!!! My son adores them too.
Best hamburger buns! They are nice and firm also very filling! You wouldn’t be hungry after eating one. I also shaped the dough as hoagie size buns to make sandwiches! This is my third time making them. Thank you
These look so good. They don’t look like they are keto at all….
Kelly, mozzarella dough recipes are amazing. Enjoy! -Kim
Omg, its the best keto bread ive tasted!! I eat it just on its own even!
Kim! First tried these buns last summer, using Kirkland shredded mozzarella, and they turned out great! Big fan.
Got back into keto this year, used some block mozzarella (that by all accounts should be better quality and they were a big flop! They didn’t rise, except for an air bubble that formed near the top, which then turned all wrinkly when they deflated after cooling. Still tasted great, but no rise meant they weren’t great as buns.
Immediate thoughts are that I used too much mozzarella – 250g, to be precise. Looking at your comment below, it seems like it was way too much, but I’m a little confused about what weights I should actually be using.
– You used just 114g of mozzarella? Isn’t that tiny for 1.5 cups? (This is why I hate cups and prefer weight, haha)
– With 114g of mozzarella and 110g of almond flour, you made 5 buns? Or was it 6? (Recipe says 5, comment below about net carbs divides by 6) Either way, what’s your dough weight per bun? I had around 95g/bun (3.3oz) for the good ones I made last year – wouldn’t the weights you mentioned make buns that are way smaller than 4″ diameter?
I’m going to try again with less mozzarella, but some clarification of your weights would be super helpful. Thanks again for the great recipe!
…I now see that you’ve put the weight conversions on a separate page. Right, so! Based on that it should be
~170g mozzarella cheese (1.5 cups) — I assume the comment with 114g was accidentally quoting 1 cup, not 1.5
~113g almond flour (or 135g if you’re replacing the oat fiber with more almond flour) (1.25 or 1.5 cups respectively)
With 50g egg, 14g baking powder, ~60g cream cheese, we’re looking at a total of ~425g of dough, or 85g (3oz) buns. That sounds reasonable!
We are so happy to hold a a real hamburgers in our hands! Great buns for egg sandwich also. But my buns were sort of hollow in the middle. Rose up in a beautiful curve and did not cave in; but nothing much in the middle. What did I do wrong? Doesn’t really matter – I will certainly make them again. Thank you for the hamburger bun we have been missing.
I found that if you beat room temp egg whites x2 to stiff peaks and fold in to dough it helps aerate and fluff the dough.
This recipe was good. We used it for burgers and it was nice to eat burgers on a “bun”. Mine didn’t turn out like the picture, and they actually looked and tasted more like a biscuit the next day. They were great as a breakfast sandwich-I toasted the leftover bun, added a sausage patty and a slice of cheese.
These are so tout make and so incredibly delicious!
Perfect hamburger vins and also as is toasted for beautiful breakfast!
These are amazing!, Thank you for sharing this. Just what I was looking for. Made Keto Sloppy Joes last night and burgers tonight on these amazing rolls!
Just bought a chaffle maker, anyway I can use this recipe?
Hi Sandra. I wouldn’t use this recipe in a chaffle. The most basic recipe is to beat one large egg and mix with 1/2 cup shredded cheese. I have experimented adding almond flour, coconut flour and oat flour. I enjoy the oat fiber combination best for sweeter applications, but I usually just use the original recipe. You can crisp them up a little in the oven. -Kim
I have had the pleasure of making these a few times and realized I had still not left a review! We LOVE these. My favorite iteration has been adding a tablespoon of low carb sweetener, shaping as a rectangle (I cheat and do it inside an oiled large ziploc bag and cutting it on the seam to turn out) then cut into 6 squares and baked almost touching. I sometimes brush with butter before/during baking. This iteration comes out almost exactly like a dinner roll! Thank you, thank you, thank you for this recipe!!
I absolutely LOVE that idea, Shelby. Thanks so much for sharing! -Kim
These were actually really good! First Keto version of a bread that I have really enjoyed.
I am so glad I found your recipe! I’ve been searching for a good keto bread/bun recipe for a while now as I have been dying for a low carb hamburger bun that will hold a thick juicy burger and not fall apart! I made them tonight and decided to add a little extra almond flour as the dough was pretty sticky. I added a few poppy and sesame seeds to a couple of the buns too. I’d never heard about the trick with the ice cubes in the oven, but it absolutely did the job of helping the buns rise and expand, yet remain soft. They turned out perfectly and the texture was just right for me (a cross between a biscuit and rustic bun.) I don’t usually leave comments but wanted to share my delight in having a delicious keto friendly bun with my burger tonight!
I love the recipe, but am curious about what brands you used here. The ones I chose ended up more than double the net carbs per bun!
Not even taking in the extra 1/4 almond flour the recipe mentions as a substitution…. here’s what I’m seeing for just the flour & mozzarella cheese (measuring by weight; close to 8 net carbs per bun):
Hopefully my math here is right :)
100g (1 1/4 cups loosely packed) of Bob’s Red Mill Almond Flour = 28.5g net carbs
150g (1 1/2 cups loosely packed) of Sargento’s Off the Block Mozzarella = 10.5g net carbs
… am I misreading the recipe (or the nutritional info) in some way, or are there lower carb brands out there you could recommend?
Hi J.S. I’m not sure what nutritional calculator you are using. I’ve been using Fatsecret.com to calculate nutritional value. You have to be really careful and intentional how you choose ingredients in any nutritional calculator. I always weigh my ingredients, entering in pounds, ounces and grams. I find the numbers for almonds flours super variable, so I choose blanched almonds and enter the weight, because almond flour is ground blanched almonds. So, my weight of almond flour was 110 g (using my handy weights and measurements chart in the menu bar). The numbers I get for carbs and fiber are: 22g and 11g, which equals 11 net carbs for the whole recipe (or 1.83 for one bun). For the mozzarella cheese, I used 5 ounces or 114 grams. I chose low moisture shredded mozzarella cheese which gives me carbs counts at 5.04g (divided by six for a single bun is 0.83g). So you see, you have to be careful how you choose your ingredients to get the most accurate counts. You can’t use cups, you have to use weights. I’ve been doing this for a long time and know all of the little tricks to get more accurate carb counts. Now, it’s important that you know I’m not trying to get artificially low numbers. That would be a dishonest. I see many blogs that don’t include the counts on things like dried herbs or garlic and onion powder, or even black pepper. Those ingredients have carbs! I also saw another blog that used mozzarella sticks in a recipe and because her package showed zero carbs for one stick, she said her recipe had zero carbs. That was untrue. At that point she needed to add the weight of the ingredients into a nutritional calculator. Eight sticks of mozzarella cheese is not zero carbs but 8 grams! I always plan on about 1 carb per ounce of cheese. Anyway, I hope you see that with a little careful choosing, and using weights instead of measurements, you can get the most accurate carb count for your recipe. -Kim
Thanks for the quick response Kim! To clarify my measurements, I’m not using any nutritional calculator… just using the nutritional information on the products I purchase and using a scale to measure everything by weight.
Bob’s Red Mill Almond Flour (which only has one ingredient: blanched almonds) lists 14g as having 4g of net carbs (5g of carbs – 1g of dietary fiber). You can see the nutritional info here: https://www.bobsredmill.com/almond-meal-flour.html
By my calculations, if you had used this product, your 110g of almond flour would be 31g of net carbs (110 / 14 * 4). I’d love to find another product that would result w/ 11g of net carbs for the same weight! Any recommendations would be most appreciated!
Hi J.S. Use a nutritional calculator, you will be much happier and your counts will be more accurate. Fatsecret.com is free and offers a lot of awesome features. You can look on Amazon at Welbee’s almond flour or any you find there. I just google the brands and look at their nutritional info. Again, counting up a 2 tbsp serving size 8 times to equal a cup is always going to give you a higher carb count than weighing. 1/4 cup Bob’s Red Mill almond flour times four (112 g) is 12 net carbs. When I fluff up almond flour with a whisk then measure in a cup measure and weight it it get roughly 90-95 grams on average which is 9 net carbs. Measure and count your carbs how you want, but weighing your ingredients and entering them into a nutritional calculator is always going to give you the most accurate numbers. -Kim
Fantastic! I was surprised at how delicious this was. I buttered the tops and sprinkled with sea salt. I will definitely make these again
I was surprised how good these are! We were looking for a recipe last minute for the 4th and hamburgers. Wow! These are perfect
Can’t wait to try for sandwiches.
These came out the best among the fathead buns I’ve tried in terms of being breadlike and having a nice puffy “bun” shape. Subbed “Neat Egg” vegan binder product for the oat fiber; it worked great as it has for all of the baked goods I’ve tried it with.
Hi Nick, I’m glad the bun recipe worked for you. Thanks for mentioning “neat egg”. I’ll check it out. Have a good one. -Kim
Can these last if baked in advanced for meal prep or different recipes throughout the week? I don’t want to keep making bread everytime I want a burger or sandwich.
Yes, Ashley, they will keep in the refrigerator. The texture does change a little when they are cold, but they taste the same and work beautifully. -Kim
Thank you so much for sharing your recipe. We didn’t have Oat fiber or protein powder so we used 1 TB Psyllium husk and 1 TB Ground flax seed. Tastes great and held up until the last bite of the burger with all the toppings. We thought it tasted like a whole grain bun.
Doesn’t say when or how long to put in the freezer?
Hi Allison. I just removed that from the recipe because some people were not getting the cheese hot enough in the microwave for it to matter. I had removed the information a while ago but I guess I missed some. When I was testing the recipe originally, my cheese got very hot and my dough was very soft and hard to handle. I found that popping it into the freezer for a few minutes, helped cool the cheese and the dough was easier to handle. I hope this answers your question. Like real bread recipes, this recipe takes a little time and practice to get the “feel” of the dough and recipe. -Kim
These look and taste AMAZING!!! Super easy to make. I didn’t even mix it in my food processor, just mixed by hand.
Can you explain how to use coconut flour in place of almond flour because that is all i have. Plz answer ASAP. Thank you
Hi Shana, I’m sorry I couldn’t answer this earlier. I have never used coconut flour in this recipe. Lisa at Low Carb Yum has a coconut flour bagel recipe. I would use that. -Kim
Can you substitute dairy ingredients with non dairy ingredients?
Hi Rezart. Although people have used dairy free cheeses in the pizza crust with success (very similar recipe), I have not used it in this or the bagel recipe so I really don’t know what the result would be. -Kim
Can you use psyllium husk instead of almond flour.
Not for all of the almond flour. If you want a bun recipe that uses psyllium husk, try Keto Diet Blog or Keto Adapted. -Kim
Just tried with 1TB Psyllim Husk and 1 TB ground flax seed.I didn’t have oat fiber or protein powder. It turned out Great!
I just made these & they are delicious!!!
Thank you. I just made these. Followed the recipe to the letter, except made 6 buns (for sliders) rather than 5. They are absolutely delicious. I made a ground sirloin slider with one. Delicious and carb-guilt free. The dough cooks up so delicious I will use it to make other types of bread. Thank you.
Made these today. Sadly they did not rise. They look more like a biscuit/scone. They taste good though and worked with a tiny 1 oz patty just fine. Heh.
Hi Abbie. These are not like regular hamburger buns and are small. I show 6 ounce burgers in the photos and the bun fits them like a glove. They are not overly high either. But, they do hold together and are a nicer option to lettuce wrapped or fork and knife burgers. I recently purchased a low carb hamburger bun mix on the internet and am going to try to *hack* it and provide something a little more bun-like. -Kim
How’d the mix go??
Hi Jamie. I haven’t had a chance to try it, yet. (sad face emoji) – Kim
Made these today and they were delicious. I put a little chive oil on top and they were beautiful. Thank you for the great recipe.
These low carb hamburger buns are surprisingly tasty with a pretty good texture. I used Organic Valley mozzarella. Thanks!
Oh my gosh, I could cry! You gave me buns back! These are phenomenal!
I baked these last night… omg! They ate delicious!!! I just had a turkey burger for lunch and I was in keto heaven! Thank you for this recipe!!!
Is the calories for the whole recipe or for One Bun?
That’s the nutritional information for ONE bun, David. That’s why they are pretty small – they are very nutritionally dense (lots of fat and protein). -Kim
I didn’t have oat fibre or protein powder so I just used extra almond meal and it was fine.
We are eating Keto so I made these last night for our burgers and they turned out great! My husband was a little sceptical about eating something that’s not bread but he loved it! I just mixed the recipe in a bowl (no food processor) which was fine, and because I misread the recipe I only made it into 4 portions which made some really decent man size buns, and I completely forgot to do the ice. They were light, fluffy, and I’ll definitely be making this recipe again!
Hi, I was just wondering what brand of oat fiber 500 do you use?
Hi Angie. I bought a 5 pound bag from Netrition[dot]com about 4 years ago and still have it. I don’t recommend doing that! Lol. I have heard good things about the THM (Trim Healthy Mama) brand of oat fiber (found on Amazon). I believe it is certified gluten-free while the generic brand that I bought was not. -Kim
These were truly amazing. Thank you for sharing the bakers tip.
I made these tonight with a turkey burger. It was absolutely delicious! I didn’t miss a regular bun at all!
I didn’t have sesame seeds so I omitted them.
I ended up making this tonight. Omg so good! Exactly what my family was missing with our Keto diet. Thank you!
How long are you supposed to freeze the dough for before baking?
Just for a few minutes only if the dough is really hot and sticky. If it’s not really warm, sticky and super hard to handle, then you don’t have to put it into the freezer – just let it cool on the counter. It takes a few times to get a knack for the dough. -Kim
I have made these 4 or 5 times and never bothered with the ice. They turn out just fine, but I guess they dont rise as much. Still delicious and easy
Hi Alex. No, these are not big fluffy buns. I’m working on one of those. -Kim
I do not have any cream cheese in my fridge, would more mozzarella work? Thanks for any feed back!
Roxanne, the fathead dough recipe is very forgiving. Although I haven’t tried it without, it may work. You might want to add a tablespoon of softened butter to the melted mozzarella and egg when mixing. That may help a little, but can’t promise the outcome will be the same. -Kim
Thank you SO much for your quick response! I tried your trick and they came out beautiful! Thank you so much, pulled pork tonight on the wonderful buns.
Oh, yay! I’m so happy it worked, Roxanne. I love pulled pork! Enjoy your dinner. -Kim
Like Darrell, mine turned out very small and dense. I read the troubleshooting and it says that can be from too cold, which they weren’t as I didn’t put them in the freezer…could that be it? Too warm? They weren’t too wet either.
Hi Jen. As I mentioned, this recipe has a bit of a learning curve. The rolls do shrink (as most gluten free baked goods) upon cooling and are much more “dense” when cold than when slightly warm. Did you try the baker’s trick of heating a junky metal pan in the bottom of the oven and tossing some ice cubes into it when you put in the rolls? -Kim
I have been told you can use this recipe to make a loaf of bread, but how long would you cook it and at what temperature? I have done the Flathead Pizza dough and liked it.
I love your newsletters and your recipes, thank you so much,
Hi Naomi. Look at my Focaccia recipe which is much easier because I don’t melt the cheese. It makes an excellent sandwich bread or panini. I used the fathead dough recipe (with the melted cheese) before with yeast and it rose nicely, but the yeast tasted terrible in it! It was awful. Check out Gnom-Gnom and look at her yeast bread recipe. It has about 20 ingredients but looks good. I have’t tried it yet. -Kim
I make it into a loaf. Add some herbs and seasoning and it turns out wonderfull.
Can I substitute the oat fiber for flaxseed?
Mandy, the mozzarella dough or fathead dough recipes are pretty flexible. I think you could absolutely sub the flax for the out fiber. You may need to make them a few times to get the right ratio, but a straight sub should be pretty close. -Kim
Thank you for the quick response! I made them using the flaxseed, same ratio they came out great! Definitely making these again!
I was craving a burger on a bun and made these. They turned out great, following the recipe to the letter except adding on 1.5 minutes to the time because mine were not brown at the 12 minute mark. They will make a fine sandwich and I plan to try toasting them split in half for an occasional eggs benedict.
I am not a great cook, but I reluctantly attempted this recipe. I don’t have a food processor, so I tried with my KitchenAid mixer instead. Oh. My. Goodness. These were amazing. Turned out great with minimal effort. I used one for a breakfast sandwich, then froze the rest. Top notch!
I took out a frozen one today and threw it straight in the toaster oven at 350 degrees with pizza sauce, some mozzarella, a couple pepperonis, and some crushed red pepper for about 10 minutes and they make the most delicious little mini pizzas!
Thank you for this recipe, it’s a life saver!
Thought you might like to know after enjoying my burger on the 4th, I made cinnamon rolls with the dough today.
I rolled it thin between two sheets of parchment paper, sprinkled it with stevia and cinnamon, and rolled it up. Sliced it fairly thick, and cooked it at the same time and temp, and they were perfect. I winged it to make a cream cheese frosting with stevia, cream cheese, butter, and a dash of vanilla. They were great!
Your recipe for cinnamon rolls sounds fantastic, Joyce! I’ll have to try it. Thanks so much for sharing how you did it. Have a great week. -Kim
I’ve made fathead bread before, and it always made my stomach a bit queasy. The only difference is the protein or oat flour that you added, and OH! what a difference. I used unflavored Isolate protein powder. These taste absolutely delicious!!!! I just had a bite with butter on it. Yummy!
You just made my 4th of July better!!!
I am absolutely loving this recipe! I personally have just been mixing the cheeses and egg with a hand mixture without microwaving, and it makes the dough significantly less sticky! Turns out great Everytime I make it for buns or pizza, thank you so much for the amazing recipe!
Hi Caelan, I use a similar technique for my Focaccia bread recipe. It’s really great. I’m glad you like the recipe. Thanks for sharing your tips. Have a great weekend! -Kim
I just made these and they came out great. The are very filling! It was a pleasure eating a hamburger with a bun again.
Made these buns for dinner tonight. I used plant protien and put a pie plate with a few cups of water in it rather than ice cubes. I split the dough into 2 large buns and cooked for 14 minutes. Rather than make 4/5 , its easier for my wife and I to make a regular size burger and cut it in half to share. They came out perfect! Golden brown, soft on the inside, and did not fall apart when eating our burgers. They felt heavy yet were not a dense sponge like most keto bread products ive made. Closest thing to a real bread product ive had or made yet. Thank you for sharing your work with the community!
Followed to the T. Came out very small and like rocks.
Hi Darrell. Read the notes at the end of the recipe for some trouble shooting ideas. -Kim
1st attempt at Keto “bread” and it came out great! I cannot believe how such a tiny burger can be so unbelievably filling. I feel like I just ate a huge meal at a restaurant lol
What an awesome recipe! I made 4 buns instead of 5 (because… 4 eaters) and used them to make cheeseburgers. They kept their shape very well (I used the protein powder) and were delicious. I see more burgers in my future. Many thanks for the recipe!
You just changed my world with this recipe. Amazing.
Hi – I made these last night using the extra almond flour (no oat / protein). I made one bigger and one smaller. I baked for 13 minutes until slightly brown. After cooling I cut them open and they were still moist in the middle. I ended up toasting them on the bbq (face open) for a few minutes to try and remove that.
What did I do wrong? Also is there a way / trick to make them a bit fluffier or less dense? Thanks so much for this recipe!
Hi Warren. The recipe makes 5 smaller buns. The reason they were still moist in the middle is because you made larger buns. They will be moist anyway because of the cheese, but they should be be wet. The buns will be about the diameter of a homemade hamburger patty. They are smaller because they are dense nutritionally. Many people have to watch protein and calories on a low carb diet and a larger bun with a hamburger patty would be too many protein grams for some. Just like any bread recipe, using fathead dough as a bread replacement takes a few times of making to get used to – as I mention in the post. Making fluffy low carb hamburger buns is impossible unless using a lot of different ingredients. You can check out the slider buns made by Skillet Keto, but read the comments before you do. Their recipe looks fluffy, but has some drawbacks. -Kim
I made these and they tasted great, but I found they fell apart when eating them with a home grilled burger.
I’m sorry yours fell apart, Lisa. Did you make them with the oat fiber? The oat fiber results in a more biscuit-like texture. You can try them with the protein powder or the almond flour next time. If it is still al problem, using a little more mozzarella might help. -Kim
Hey Lisa – I had the same thing. I think putting lettuce on the bun first would help a lot as it’s the moisture that did the same thing to me. I ended up flipping mine over and it held together. But I realized I should have put dry lettuce down to stop the bun taking all the moisture from the burger.
Holy moly. We’ve been keto for a few months now, and while I’ve made fathead dough for pizza, I didn’t think to turn it into rolls. This was absolutely delicious! For those who don’t have a food processor, I squashed it all together by hand – however I only had medium eggs on hand, so perhaps that was why I didn’t have too much stickiness? I put an egg wash on top and sprinkled on some sesame seeds before I put them in the oven. I will definitely be making these again.
So glad you liked the buns, Amy! Thank you for sharing your tips and for taking the time to comment and rate the recipe. Enjoy your week. -Kim
PERFECT! They came out perfectly and taste great. Very satisfying.
Thank you, thank you. I started the LCHF lifestyle two months ago. For the most part I do well with my new eating habits. However, I am very tired of eating hamburger patties without a bun. I found your recipe today, and made it within the same hour. I’m so thrilled to report it was a total success! ! ! ! ! I enjoyed every bite of my burger and BUN. Looking forward to making pizza crust with this recipe over the weekend.
I’m so glad you enjoyed your burger, Tonya! You’re right, sometimes you just want a bun! Have a wonderful weekend. -Kim
These are freakin delicious and much easier for me to make than the cloud bread which I had trouble with. Thank you so much! I shaped them into funky hot dog buns and they turned out just fine. Also, I only had Monterey jack and they cooked up the same as yours as far as I could tell.
Great, Alex. Monterey jack is a great cheese to use in place of the mozzarella. I especially like it for more “pastry” type recipes because it makes the dough “short” without making it tough. Thanks for sharing. Have a wonderful week. -Kim
Amazing Especially considering these contain under 10 grams of carbs! These are great especially if you’re on a keto diet! Try these:)
I made these the other day. Followed the recipe ingredients exactly, HOWEVER, i only made 4 buns. I spread them out to fit my burger size better. I also added sesame seeds to the top. They were really, really good. I refridgerated in a ziplock before using then, took them out, cut them and heated them with avocado oil to brown each inside. Soooo good. Also, cooked for 12 minutes and came out perfect for 4 too.
Can you substitute cheeser cheese? To replace the mozzarella.
I haven’t tried, Rob. The mozzrella cheese gets a really nice rubbery stretch, which is partly what gives this dough its texture. I would say to try it first as-is, then experiment. -Kim
Super easy and can be made while preparing the burgers themselves. These turned out perfect, though I think I need to make them a bit bigger than I did. Easy to add herbs to the mixture too. Thanks much!
I wouldn’t say flatten out the dough but to make a 2 inch round dome. If you flatten it out you get something good for a flatbread but no where near the rise you need for a bun. Tastes great but I had to make a second batch because it was way too flat for a burger bun.
Thank you for the feedback and suggestion, Alex. While I did flatten mine, they did still retain a dome shape. I will make the change in hopes that it is more helpful. Thanks again. -Kim
Ok Dumb question. Are the carbs total for top and bottom of the bun or each slice of bread (bun)
Great question, Barry! It’s per roll or bun, which will be split to accommodate the burger patty. -Kim
GoodMorning, May I ask what brand Almond Flour do you use??? I have Bob’s Red Mill Super-Fine Almond Flour which is made from blanched Whole Almonds… It’s super-fine ground, will that make a difference in how much I should use??? Thank You…
Hi Cheryl. Yes, that’s a great brand of almond flour. I also use Welbee’s from Amazon. The good quality almond flours are all ground super-fine. -Kim
I noticed the bun recipe calls for baking powder while the rolls call for powder soda. Is this correct?
Hi Rose. Use baking powder (1 tbsp). Some people were having problems with the rolls, buns and bagels not rising with the baking soda (although that is what I used). I’ll make sure to fix that in the instructions. Thank you and sorry for the confusion. -Kim
I’m making these tonight to take along to the movie tavern. I’ll be munching on a burger not feeling the least bit deprived while watching the Avengers! Thank you!
I love these. Such a good recipe. I use them for sandwiches more often then hamburgers. We even took these on the plane when we went overseas. Love them!
What a great idea to have these on the plane, Amy! Thanks for sharing such a great idea. -Kim
Any chance you could sub oat flour for the almond flour?
I’m not sure what the conversion would be, Amy. I think it would end up too much like a biscuit. I would try sunflower seed flour instead. -Kim
Just made these and they were delicious! Of course I made 4 instead of five and I know I’m going to regret asking this question lol but when you say it make five buns are you referring to 5 buns total, meaning one per top and bottom and you would have one left, or do you slice one of the 5 buns in half to make one burger? I hope that made sense?
Great question, Shawn. I sliced them in half. They have quite a bit of protein per bun, so I decided to keep them smaller to help out with macros for ketoers who keep track. I’m glad you like the recipe. Thanks for taking the time comment. Enjoy your day. -Kim
I’m addicted after only the first time making these buns! I don’t own a food processor so I used one of my Cutco knives to cut through the mozzarella then a fork to smooth out the ingredients with the added egg then mixed with my mixer.My kids loved them too! We used them for burgers, my youngest made a pizza burger and said he didn’t like them, he Loved them!
I’m a huge foodie and finding this will keep me Keto! Thanks so much!
That’s a great work-around, Kim. I have a few Cutco knives as well. When I make a triple batch of the recipe (the same one I use for bagels), I use my stand mixer with the paddle attachment which does very well. I tried it with the hand mixer and it was a mess. Lol. I love how creative your son was with his bun and I’m pleased he liked it – as I am sure are you. Hooray for kids who like our cookin’! Thanks for taking the time to leave me such a nice comment. Have a nice day. -Kim
I have made this recipe several times for buns and pizza dough, and they were alright. That was BEFORE I had a FOOD PROCESSOR!!!!!! This time they are amazing! I also have learned to roll them out exactly how I want them shaped when they are done baking! They don’t bake like cookie dough balls! Amazing recipe that I will use forever! Was going to post a picture but I don’t have the option!!
Did you bake the pizza dough with all the toppings or separate?
Tried these with our burgers tonight and the worked great. Taste was really good, kind of a mix between cornbread and cheesy bread. Held the burger together well and I had a double with cheese. I made them as the recipe states without the oat fiber so I used the additional almond flour in its place. Buns were really dense, filled my wife and I up much faster than before with our bun less doubles. Will use this recipe again for sure and will continue to experiment to see if we can make them a bit lighter and more fluffy but still hold the burger. Thanks for the recipe, my wife and I started keto thanks to a friend around the beginning of the year (officially 11 weeks today) losing 11 and 26 pounds respectively. The breads have been my most difficult hurdle and this helps a ton!
I used this recipe to make pizza dough. It was delicious! I’ve made it several times for pizza dough and hamburger buns. Perfect every time. Thank you for the recipe!
I made them today exactly as the directions. I made 3 versus 5 with the remarks about the size. My buns came out more brown and glossy on the bottom. They look very dry but I used my expensive ingredients on them so will eat them no matter what I won’t be using this recipe again.
Hi Kim. I’m sorry you are disappointed in the recipe. They are dark and glossy on the bottom because of the cheese in the recipe. Cheese browns and gets shiny like that. Each of the subs listed in the recipe will produce slightly different results in texture of the end product. A few things contribute to dryness. I don’t know which combination of ingredients you used so I will address them all. But before that, all ovens are different and it helps to check on your baked goods at least 5 minutes before the specified time in any recipe when making it for the first time. Making the buns larger may have required longer cooking time and it may have resulted in over-browned bottoms.
Always fluff up almond flour, coconut flour with a whisk to break up any lumps before using. If not, the compacted lumps will result in more of the ingredient used than stated in the recipe. Oat fiber produces more if a fluffy biscuit texture and since it is pure fiber, it can cause dryness if too much is used. Whey protein powder provides a great bread-like texture, but using too much can cause some baked goods to be tough or dry. That is why only a small amount is needed in baking recipes. Using too much almond flour will result in heavy and dry rolls.
As I stated in the recipe, there is a bit of a learning curve with the fathead dough recipes – just as there is with using a yeast based bread recipe. It takes a little practice to learn what the proper texture is and which ingredient you like the best. Again, I am sorry you did not care for the recipe. Thank you for your feedback and have a nice week. -Kim
Can you do the recipe in weight for each ingredient please?
Hi Steve. I have a U.S. to metric conversion chart in the menu bar. If you can’t find what you are looking for, let me know. -Kim
Thank you for pointing out the chart. The only thing I’m missing the weight on is the grated mozzarella. There’s no conversion for that unless I’m supposed to use the Volume conversion which is in ml and not grams.
Sorry to be a bother!
Sure, Steve! I’ll add it to the chart, too. It’s 6 ounces or cheese or 170 grams. Enjoy. -Kim
Thanks, I just made them and they were INCREDIBLE. Can’t thank you enough for this recipe/process. I missed burger buns so much but now I got them back! I didn’t use oat fiber btw. Just more almond meal and they were still fantastic.
Made these for lunch yesterday. Almost perfect my first time! So good. I will definitely use this recipe again. Thank you!
I made these today and they are amazing!
Are the nutritional facts above per bun or the total of 5 buns?
So glad you liked the recipe, Raquel. The nutritional facts are per 1 bun. -Kim
Hi! I was wandering if I substitute the oat fiber for chia fiber it will work?. Because in my country we don’t have oat fiber or those unflavored protein powders.
I would like to try this tonight.
Hi Leti. I have never used chia powder. You can use more almond flour. The texture will be a little different but it will work. Maybe 2-3 tbsp? There is a little bit of a learning curve on the dough so the might spread out a little more or not as much as you would like the first time. It takes about 3 times to get it perfect, but they are good. -Kim
These were wonderful! Very sticky we you warned but I followed directions and they were delicious. Pillowy soft and tasty. Thanks so much!
I’m glad you enjoyed the recipe, Bukky. If you let them cool just a tiny bit more, they will be a little easier to handle. It just takes a few times making the recipe to figure out what the dough needs. Lol. Thanks for taking the time to comment. Have a great day. -Kim
I made these buns, tonight, for my husband and myself. They absolutely ROCKED! I think even my kiddos would’ve liked them. This is definitely going in my repertoire. These buns were sturdy enough to hold up to a bacon, Keto-chili, cheese and jalapeño burger! Absolutely great! Thank you so much for sharing this gem, with us!
I’m going to try making this recipe for my diabetic husband. We now have to count carbs. I see that each bun has 4 ‘net’ carbs but can you tell me how many ‘actual’ carbs are in the buns?
Thanks so much!
Hi Suzanne. I had to do some updates on the recipe program I use and for a while there were glitches. You should be able to see the nutritional information now. I am sorry for the inconvenience. Enjoy your weekend. -Kim
Thank you so much!
What if you don’t have a big processor? Will a kitchenaid mixer work?
Hi Stephanie. I love to triple the recipe and use my stand mixer! Is that what you are talking about? You can mix the dough by hand, but my opinion is that the texture isn’t as nice. I tried my hand mixer on time, but the mozzarella cheese jut wrapped around the beaters and climbed up almost to the base before I turned it off and gave up! Lol. Let me know if you have any more questions. -Kim
Your recipes always turn out perfect, great website!
Would using a food processor make a difference in how these rise? I don’t have one (no room) and mixed by hand. They came out OK but almost totally flat. I used a 3.5″ egg round to shape them without compressing them any more than I needed to. Any tips to get mine looking closer to yours?
John, try using the baking powder. Baking soda is often forgotten in the cabinet and the time it’s used, it has lost it’s effectiveness. I don’t think that mixing by hand does as good a job. You can try mixing all of the ingredients together at once (after the cheeses have been melted really good) with a hand mixer. It may try to crawl up the beaters a little, but keep pulling it off and mixing. It’s not ideal, but works a little better – sometimes. My buns are pretty small – just the same size as the hamburger patty. I did that because the buns have a lot of protein and eating too much protein in one sitting is counterproductive to some. I like the oat fiber and protein powder variations, but if you thing the dough is too sticky you can add just a tiny bit more almond flour. If the dough is not overly warm and manageable it does not need to be chilled, but oiled hands are still necessary. This dough, like any bread dough, takes getting a feel for it to have it come out right. I hope this helps. -Kim
I used baking powder. Maybe mine were just too wide when I flattened them out. The egg rings is 3.5″ across. I’ll make them smaller in diameter next time and add a little bit more almond flour. My dough wasn’t all that sticky, not like when I make fathead pizza dough. I used oat fiber.
Thanks for the tips!
Hmmm. I’m not sure why they didn’t rise. You can see from the photo that mine are pretty flat, but just thick enough to split. I waited until the rolls were completely cool before splitting. My eggs (standard US Large) measures 5 3/4 inches around the middle. -Kim
I wish I could post a picture! Yours are not flat compared to mine. I will keep trying, I like the flavor of these and am tired of lettuce wraps…lol!
Hi John. I misunderstood about the egg rounds. I made the dough into balls and then pressed lightly with my hand. I didn’t press them really flat because the dough spreads more than bakes up. Maybe that is the missing piece? -Kim
What recipe calculator are you using? I put these into MyFitnessPal and the calories, protein, and fat calculated out significantly higher than what you have listed. I’m super new at Keto (Like I’m only 4 days in) and I want to make sure all my macros line up to what they should be.
These were excellent by the way… great flavor and very sturdy! It’s nice to know there is a really good bun option out there!!
Hi Erika. I’m so glad you like the recipe.
It’s not uncommon to get different nutritional counts on My Fitness Pal. I used a recipe/cookbook program called MasterCook. I enter all of the ingredients by weight. For almond flour, I weight it and choose the same weight in blanched almonds. It’s more accurate. Also be careful which cream cheese you enter, some brands have up to 3 carbs per tablespoon. If you have a recipe that calls for a 1/2 cup of almond flour, don’t choose the 2 tablespoon (1 serving) option 4 times, that will result in higher carbs.
All nutritional calculators will vary depending on their specific algorithms and in how a user enters their ingredients. Weighing will be more accurate than using cups – which the program will have to make a guess at an average “fill rate”. You can double check your numbers with fatsecret.com. I think they have the best nutritional calculator and food lists around. I also like the macro pie chart they have at the bottom of the food journal. I hope this helps. -Kim
How long will they last frozen?
Several months, Kellie. -Kim
Awesome buns!!! Thanks.
This recipe was amazing! I made the buns and used them for keto Philly cheesesteaks! It was wonderful!
For the Low Carb Hamburger Buns.
Is there a way to combine the grated mozzarella and the cream cheese other than using a microwave? I’d like to try this recipe, but I don’t use a microwave.
Hi Peter. Yes! You can melt the cheese slowly in a pot on the stove and stir in the other ingredients. I hope this helps. -Kim
These turned out so well Kim and so tasty. Nice to have a burger in a bun again. They are also great for tuna melts. Thank you for sharing this recipe.
Wonderful, Jovina, I’m so glad the recipe turned out well. Oh, MAN you have my mouth watering over the thought of tuna melts! I must try. Thanks for taking the time to comment and temp with with tuna melts. Have a great day. -Kim
Sorry! In my excitement I didn’t notice the other comments. I see my question was answered.
Thank you Susan. I’m glad you found the answer. Have a great evening. -Kim
I have tried several of your recipes and love them all. Thanks so much. I would like to try this one too but wonder if you can suggest a suitable replacement for almond flour. My husband is allergic to almonds and I have a problem digesting psyllium husks. Any ideas? Thanks
I don’t have oat fiber – can I sub in psyllium husk for it or am I better off using the protein powder?
Hi Summer. I have have only tested the recipe with the ingredients I have listed. I would use the protein powder or more almond flour. -Kim
Thank you so much for the recipe – it turned out AWESOME! I took your advice and put a few in the freezer. When I took one out and reheated it for a few seconds in the microwave, it was totally fantastic! Both fresh and frozen we’re 2 thumbs up – I’m very impressed on how diverse these are. I made homemade burgers and this bun was the perfect pairing! Thank you for this – loving this on keto :)) Jamey
Fantastic, Jamey. I’m glad they worked out for you. Keto-on and enjoy your week. -Kim
These look yummy! My husband is allergic to anything with almonds. Is there any other fours that I could use instead of the almond flour that would be low carb?
Thank you. Yes, Shirley. Low Carb Yum has a recipe using coconut flour. You could also try using ground sunflower seeds, but I haven’t tried them in the recipe. It may take some fiddling to get the recipe right. The recipe makes small buns just big enough for a burger patty. -Kim
Thank you for sharing this recipe! These made burger night a big hit! :) Wonderful taste, texture and held together “almost” until the last bite. ;) Yum.
Yay! We felt the same way, Kathy. I’m glad you enjoyed burger night! Have a great week. -Kim
Can soy flour be substituted for the almond flour. If so would it be the same ratio?
I have never used soy flour, Sandra, so I really can’t say. I’m sorry. There is a coconut flour fathead dough recipe on Low Carb Yum that you can use if you are not allergic to it. -Kim
Can you use flaxseed instead of the almond flour or oat fiber? I want a nutritious bun to take on my upcoming camping trip.
Well, the buns do have some nice nutrition, but if you are looking for more fiber you could try subbing about 3/4 cup of ground flax. I haven’t tried it, but that is where I would start. I hope this helps. Have a nice day. -Kim
Does this recipe call for oat FLOUR or FIBER? The recipe says flour but you mention oat fiber in the comments. Oat fiber would be lower in carbs and is what I would prefer to use.
It should be OAT FIBER, Judy. I will good back and change that. Thanks so much for catching that. Yes. I don’t use ground oats, just the ground oat husks which we call oat fiber. Thanks again. -Kim
Made these last night and they were so good! Husband loved them!
Great, Jeri! I’m glad you liked them. Thanks for leaving a comment to let me know. Enjoy your weekend. -Kim
Hi! Thanks so much for this. I’m one of those people who can’t handle the psyllium husk recipes. So…what’s best for this recipe: The oat flour, the protein powder, or the additional almond. Did you try all of them? I’m willing to buy the just-right ingredient. Thanks!
Hi, Betsy, great questions. I think the oat fiber tastes the best, with the protein powder as second and then the additional almond flour. The oat fiber adds a whole wheat flavor and is more cost effective. Both the oat fiber and protein powder provide a better bread-like texture. You may need to experiment on how much to flatten the buns for the best result. Mine were small but adequate at about 4 inches or just under. I hope this helps. -Kim
I can’t have nuts (even though I love them)! Can I use the crunched up pork rinds or is there a different substitute you may recommend?
Hi, Lea. No, you can’t sub pork rinds, but Low Carb Yum just posted a fathead bagel recipe (it’s the same dough) that you can use instead. If you can’t have the coconut flour, try sunflower seed flour. Your buns may turn green, though. It’s just a reaction with the ingredients but does not affect taste or texture. Enjoy your hamburger buns! -Kim
Kim I made the buns they seem too.be dry what can I do to make them moist thanks Mary
Hi Mary. Did you use oat fiber, protein powder or more almond flour? Make sure to whisk the almond flour before measuring. Also, I find it better to use a food processor to mix the dough than using my hands. There is less working of the dough with the processor. If I do a double or triple batch, I use my stand mixer with the paddle attachment. Protein powder dries things out and makes Fathead dough more bread-like, but it can be overworked and cause dryness. Oat fiber produces a more short or biscuit-like texture. Additional almond flour produces a mediocre texture. I hope some of this info helps. Let me know if you have more questions. -Kim