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.
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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.
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.
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
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- 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
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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
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Fathead Keto Burger Buns
- 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
- 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.
- 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.
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.
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!
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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. 🙂
Yay!! Julie, Thank you for your feedback. Happy you enjoyed it. 😊. Hope you get to try out more recipes from the blog. Stay safe!
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.
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 😊
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.
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!
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!
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.
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?
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.
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.
That’s amazing. Thank you for taking time to leave me a feedback.