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    Home » Baking

    Fathead Low carb Keto Burger Buns

    Published: June 27, 2019 . by Chichi Uguru . This post may contain affiliate links. A link to the full affiliate disclosure can be found at the footer of this page.

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    These Keto Burger Buns are definitely a winner. They are soft, filling with the right texture to help you stay on course with your keto goals. You won't even know it's low carb.

    Pin this keto burger bun to your keto board on Pinterest

    two Keto burger buns on a chopping board with a tomato and onion slices at the sides

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    Keto Burger Buns

    Every 'Low carber' / 'ketoer' is always in search of a good bread recipe. If you find one you keep it because good keto breads are hard to find. As usual this is a recipe variant from my very popular fathead dough bread recipe which I love.

    Since making that bread, I have made lots of variations from it because I find that it helps me stay on course. It hits the right spot for my bread cravings. You will also love it what used for this old fashioned sloppy Joes recipe or Turkey sliders All you need to do is make these buns smaller for the later.

    4 Keto Burger Buns on a kitchen towel

    How to make these fat head keto hamburger buns.

    • Start with making your modified fat head dough.
    • Divide them and put them in these mini pie baking dishes. Easy right?
    • Bake to perfection and enjoy.

    This recipe makes 4 standard sized keto burger buns or 6 flatter buns. Depending on your carb allotment you can decide to make them into 4 or 6 buns. For 4 burger buns, net carbs count is 7.5g per bun. which you can do if you are doing OMAD ( One Meal A Day) or if you don't mind a burger taking up most of your 20g carbs quota for the day it's actually very filling. For 6 burger buns net carbs count is 4.9g per bun.

    Love burgers? You should try these Crunchwrap supreme burgers! Be sure to swap out the flour tortillas with your favorite low carb tortillas. I like the mission low carb ones.

    Quick Tip

    You can use a standard muffin pan if you are making six buns. This will make the bun taller.

     *I usually don't add sugar alcohols when I calculate my nutritional info since sugar alcohols don't affect the blood sugar of most people including mine.( with the exception of malitol)

    As always the nutritional info provided here is as a courtesy to you my amazing readers and Low carb/ Keto VIPs. I use a variety of calculators to compare but this is the calculator I often use. Feel free to use it to calculate any recipe bearing in mind that there may be slight differences depending on the product used.

     

    Tips to get these fat head keto burger buns right

    • Getting the dough right is a very important part of the process. Therefore when melting the mozzarella cheese and cream cheese, make sure the cheese melts evenly and completely.
    • Fat head dough can be quite sticky, wet hands can mix it better.
    • I love to use cold eggs instead of room temperature eggs. I haven't had any problems with that.
    • Grease your baking dish properly

    Fathead burger buns split across to show the crumb

    This post may contain Affiliate links. Read full disclosure here.
    • Mini pie pans either the non stick pans or these mini glass dishes would work.
    • Blanched Almond flour I use the Wellbees brand or Anthony's brand
    • Yeast
    • Erythritol
    • Cream cheese
    • Baking Powder

    This post has been lying in my draft folder for a very long time now along side lots of low carb deliciousness I have coming your way. I have to let procrastination leave me alone so I can work faster with these posts. Want to make sure you don't miss a post. Make sure to sign up for my free newsletter before you leave. You would definitely love all the low carb deliciousness that would find its way to your inbox when you sign up.

    How to serve

    You can easily assemble this burger with you favorite burger filling (I love instant pot pulled pork) and toppings. You can ditch regular burger sauce and use this sriracha mayo recipe or try this quick and easy guacamole recipe, it's amazing.

    Keto Burger buns split in two showing a cross section of the filling of beef, cheese, tomatoes and lettuce

    If you found this post helpful, share by using the link to this page (not screen shots or copy / paste pls). Spread the love with family, friends and in your favorite Facebook group. Thank you for your support.

    To a healthy lifestyle

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    Nutrition per Serving: (makes 6 Servings)

    Calories: 332 | Total Fat: 27.2g | Carbs: 7.9g| Fibre: 3g | Protein: 17.6g| Net Carbs: 4.9g

     

    Click here to Pin this Keto Burger Bun

     

    ★ Did you make this recipe? Awesome! Please rate it by clicking the stars ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ below!

     

    Keto Burger buns layered with burger patties, cheese and tomatoes

    Fathead Keto Burger Buns

    These Keto Burger Buns are definitely a winner. They are soft, filling with the right texture to help you stay on course with your keto goals. You won't even know it's low carb. Now you can eat your burgers again, guilt free.
    5 from 17 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Course Breakfast, Brunch
    Cuisine American
    Servings 6
    Calories 332 kcal

    Ingredients
      

    • 1 ½  cup  blanched almond flour
    • 1  tablespoon Baking powder
    • 2 ½  cup  shredded Mozzarella cheese
    • 2  tablespoon Cream cheese  scoop it when soft
    • 2  large Eggs beaten
    • 7  g  active dry yeast
    • ½ tablespoon Sesame seeds or Everything but the bagel seasoning optional
    • 1  Tbsp  erythritol

    Instructions
     

    • Preheat oven to 375ºF
    • Mix dry ingredients ( almond flour, yeast, erythritol, and baking powdetogether and set aside
    • Put the cream cheese, and shredded Mozzarella cheese in a microwave safe bowl and microwave in 30 seconds iintervals until cheese is evenly melted. Remember to stir in between ( helps to distribute the heat. ) it usually takes me about 1 min 30 secs in total sometimes 2 mins.
    • Pour dry ingredients into the microwaved cheese. Mix with your hands or with a spatula then add the cold eggs. Mix till a ball of dough forms.
    • Depending on your needs, divide the dough into 4 or 6 equal parts and transfer into well greased mini pie dishes.
    • Sprinkle sesame seeds on top, Then bake in the oven for 10 to 12 mins or until the top is golden brown
    • Bring out of the oven, allow to cool.

    Asembling the burger

    • Cut the bun into half, Spread a light layer of butter on each surface.
    • Place buttered surface down on a heated up skillet to toast lightly.
    • Place your burger fillings ( lettuce, cooked mince beef in between the burger buns and enjoy.

    Notes

    • When you make these into 4 buns the net carbs would be about 7 grams so its best to have that on a day you plan to do OMAD (one meal a day)
    • If these are made into 6 buns which is recommended if you want to keep net carbs pretty low. Be aware that the buns would be a little flatter except you use a muffin pan for it.
    Nutrition per Serving: (makes 6 Servings)
    Calories: 332 | Total Fat: 27.2 | Carbs: 7.9g | Fibre: 3g | Protein: 17.6g | Net Carbs: 4.9g
    p

    Nutrition

    Calories: 332kcal
    Keyword Fathead dough, Keto Burger Buns
    Tried this recipe?Let us know how it was!

     

     

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    Reader Interactions

    Comments

      5 from 17 votes (1 rating without comment)

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    1. Jennifer S

      July 18, 2020 at 7:02 pm

      5 stars
      I made 4 hotdog buns. Probably would have been perfect with 5. They were really good. I was out of yeast and I can't find any at the stores so I just used a little bit of nutritional yeast I had on hand.

      Reply
      • Chichi Uguru

        July 18, 2020 at 8:03 pm

        Hi Jennifer!
        Happy to hear you loved the recipe. Thank you for trying it out and leaving me a feedback. Never used nutritional yeast. Thank you for the tip. Will definitely try it out next time 😊 stat safe and well!
        - Chichi

        PS. I am trying to grow my youtube channel. Would be honored if you help me out by subscribing to my channel. It’s free. You can also invite your family and friends to subscribe too. Thank you 😊
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        Reply
    2. Julie

      November 08, 2020 at 7:28 pm

      5 stars
      I made these tonight and they are really good! I did not have mini pie pans so I just shaped them into patties and put them on a parchment lined baking sheet. They thinned out a little but they worked for my burgers. So good and they remind me of cornbread! Saving this recipe so I can make it again. 🙂

      Reply
      • Chichi Uguru

        November 08, 2020 at 9:27 pm

        Yay!! Julie, Thank you for your feedback. Happy you enjoyed it. 😊. Hope you get to try out more recipes from the blog. Stay safe!
        - Chichi

        Reply
    3. Eric

      March 05, 2021 at 9:25 am

      5 stars
      Very surprised by the initial shock making these. (Oh yeah. Worth the messy hands...lol).
      I was seriously impressed once I pulled them out of the oven. (Although I did baked them for 5 more mins) let them cool on rack... very soft, but once they cooled down they were easy to slice into.
      Honestly they tasted magnificent. Almost like a biscuit texture but it surprisingly works. This is staying in my favs for later use. Thanks for sharing Chichi.

      Reply
      • Chichi Uguru

        March 05, 2021 at 9:28 am

        Hi Eric!

        Happy to hear that it worked out well for you. They sure make amazing buns lol! Thank you for taking out time to let me know. That’s appreciated. Enjoy 😊

        - Chichi

        Reply
    4. Karin Sabey

      March 08, 2021 at 6:40 pm

      5 stars
      These are SO good! The yeast made them taste like the homemade bread I miss. I used a silicone muffin top pan and it made 6 large, lovely buns.

      Reply
      • Chichi Uguru

        March 08, 2021 at 7:41 pm

        Hi Karin,
        Yes the yeast does make it taste amazing. Happy you liked it. Thanks for taking out time to leave me a feedback, I appreciate it. Enjoy!

        - Chichi

        Reply
    5. Ahsaan

      March 27, 2021 at 2:31 am

      5 stars
      Hi! I made these tonight and immediately ate a hamburger. It was delicious and held up perfectly! Thanks so much!! I made 6 buns. Like one of the commentors above, they turned out a little flatter, but I will order the pans to make like your pics. Honestly, the best part is that these held up - especially since I sliced one even before it was cooled because I was so hungry. One question: How do you recommend storing these? Please let me know asap, please. Thanks again!

      Reply
      • Chichi Uguru

        March 27, 2021 at 9:06 am

        Hi Ahsaan!

        Happy you enjoyed the buns! I agree with you, they are so good lol.

        Without the pans it will definitely be flatter but like you said still delicious.

        These buns store very well in the refrigerator for up to a week in a ziplock (freezer) bag. I have stored in the freezer for up to a month. Be sure to keep all the air out of the ziplock before freezing.

        I believe it can freeze for up to 6wks but I haven’t had them for that long since the buns are all gone by then.

        Thank you for taking out time to leave me a feedback, I appreciate it.
        -Chichi

        Reply
    6. Joanna

      June 29, 2021 at 11:42 am

      Can't wait to try these however I have a nut allergy. Can I switch to Coconut Flour instead of Almond? If so, are there any other adjustments I'd need to make?

      Reply
      • Chichi Uguru

        June 29, 2021 at 1:54 pm

        Hi Joanna,

        You can swap out the almond flour with 3/4 cup of coconut flour. I know he quantity sounds off, however coconut flour is a more absorbent flour Thanh almond flour so it tends to mop up liquids.
        If you find that the mixture is too dry after mixing, add an extra egg. Also the recipe made with coconut flour tends to have a hint of coconut flavor. The buns tend to be smaller as well.

        Hope that helps. Let me know how it goes.

        - Chichi

        Reply
    7. Leo

      January 16, 2022 at 10:41 am

      5 stars
      I made these last night. The texture was great. I used an egg wash to put the sesame seeds on top. Helps keep them from falling off the bun after baking. Excellent recipe.

      Reply
      • Chichi Uguru

        February 21, 2022 at 10:21 am

        Hi Leo!

        That’s amazing. Thank you for taking time to leave me a feedback.

        Reply
    8. Melody

      January 14, 2024 at 1:58 pm

      5 stars
      These turned out so well. Soft. Very close to a regular bun, while able to hold it's own with a juicy burger. Appreciate a recipe with ingredients already have or easy to obtain. I do not want to buy guar gum, psyllium powder, wheat gluten, etc. Totally a keeper and will be making again and again! Thanks for sharing!!

      Reply
      • Chichi Uguru

        January 14, 2024 at 2:05 pm

        Hi Melody!

        Thank you for your kind feedback! Happy the bun met your expectations as a low carb alternative to regular bun. Yes I feel you on dealing with a long list of speciality ingredients for a recipe. I’m a home cook myself and prefer easily accessible ingredients if I can help it. Enjoy!!

        Reply
    9. Jana

      April 11, 2024 at 9:37 pm

      Does the erythritol help to feed the yeast in this recipe? Thanks in advance.

      Reply
      • Chichi Uguru

        April 28, 2024 at 6:58 pm

        Hi Jana,

        No it doesn’t. The erythritol is there to add a hint of sweetness. The yeast is there to add flavor. The baking powder does the work of the yeast since there no sugar in that recipe to feed it. Hope this helps. Feel free to reach out if you have more questions. Enjoy!

        Reply
    10. Carmon

      May 27, 2024 at 6:51 pm

      Hi. This recipe looks delish. Do I need erythritol, or could I substitute another sweetener instead?

      Reply
      • Chichi Uguru

        June 21, 2024 at 9:30 pm

        Hi Carmon,

        You can use any sweetener of your choice. Enjoy!

        Reply
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