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Don’t pass on the bun! Instead, make these keto buns that don’t taste like scrambled eggs mixed with sand! These are the only keto buns you will ever need!
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Best Low Carb Keto Buns
There are plenty of keto buns out there, but none of them are as tasty and easy to make as these! 1
5 minutes is all it takes to whip up a batch of these mouthwatering BEST keto buns. Not only are these super easy to make, but they’re also super versatile!
You can serve hamburgers, hot dogs, sandwiches, or even tacos (with a few modifications) on these delicious buns!
Just shape them accordingly before they bake.
Related: White Bread Keto Chaffle | Wonder Bread Chaffle
Another great thing about these keto buns is that they are just the right size and thickness. Goldy Locks would be proud, because these buns are just right!
Some keto buns are too bready, and some are too thin and brittle.
These BEST keto buns are thick enough to be durable and flavorful, but not so thick that they overshadow the burger, hot dog, or sandwich that they are served on.
In other words, these keto buns are an awesome compliment to whatever food you serve on them!
Not only that, but these keto buns are sure to satisfy all of your bread cravings!
Why These Keto Buns Are The Best
These keto buns are different than a traditional keto fat head dough bread because they are not tooooo cheesy or spongy!
These keto buns are also made with far less almond flour than fat head dough buns, but they do have more cheese.
Yet, the flavor of cheese is not overwhelming at all. Baked into these bad boys is cheddar cheese and parmesan cheese.
Have you ever seen those keto taco shells that are just made out of melted and formed cheddar cheese?
If those taco shells had a baby with buns made from Fat Head dough, these keto buns would be there delicious kid (is that weird to say? Just go with it)!
The final result is a bun that is not just burnt cheese or a scrambled egg mixed with almond flour. These are delightfully fluffy, savory, and they hold up nicely!
We’re sure that if you give these a try, you will agree that these really are the BEST keto buns out there! Give them a try and decide for yourself.
How To Make Keto Buns
- In a large mixing bowl, whisk together eggs.
- Add in cheddar cheese, parmesan cheese, xanthan gum, and almond flour.
- Mix all ingredients together until you are left with a thick mixture.
- Spoon mixture on to parchment paper into desired shape.
Shape Your Keto Buns
The best part about these keto buns is that you can use them for everything!
We love to serve hamburgers on these so we tend to shape them into circles.
However, these are awesome hot dog buns, sandwich bread, or even soft-shell tacos! Before you bake these keto buns, make them into whatever shape your heart desires!
There is no limit to what you can use these awesome keto buns for!
Whip up a batch and see for yourself!
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Enjoy!
Some Other Recipes You Might Enjoy:
Best Keto Buns
Don't pass on the bun! Instead, make these keto buns that don't taste like scrambled eggs mixed with sand! These are the only keto buns you will ever need!
Ingredients
- 1 cup cheddar cheese
- 4 tbs almond flour
- 1 tbs parmesan cheese
- 1/4 tsp xanthan gum
- 3 eggs
Instructions
- Whisk eggs together in a large bowl.
- Add all other ingredients to the bowl and mix well.
- Place four to five spoonfuls of the mixture onto a baking sheet lined with parchment paper and shape as desired (hot dog bun shape, hamburger bun shape, etc.).
- Bake for 10-12 minutes at 350 degrees and then broil for 3 minutes.
Nutrition Information:
Yield: 5 Buns Serving Size: 1 BunAmount Per Serving: Calories: 118.2 Total Fat: 10.2g Carbohydrates: 0.4g Fiber: 0.6g Protein: 7.2g
Nutritional Disclaimer: We are not certified nutritionists. Nutritional data is provided as a courtesy. The information provided is calculated through a free-web based nutrition calculator and is not guaranteed to be accurate. To ensure we provide you with good information, we look at a variety of calculators.
Hey! We're Kasey and Dylan from sunny Orlando, Florida and we want to welcome you to the Butter Together Kitchen! We are excited to get to chronicle our low carb adventures, share our tasty recipes, and connect with you. 
This is the best bread I have had in 3 years on a low carb diet. I have made a lot of the other options one finds on low carb websites. Some are very challenging to make. Others are just awful tasting. I am a teacher who works hard to stay on this WOE. This bread is easy to make and absolutely delicious. Kinda of like a slice of hardy Wonder. Bread. I love how quick and easy it is to make and how wonderful it is as a bread substitute. Made Lindas Low Carb slop joes and had this amazing bread as an open face sandwich. Pure heaven. THank you thank you thank you.
Jean, you MADE our day! Thank you for taking some time out of your day to write us this honest and very encouraging review! We are happy to help and we are all in this together in this WOE! Thank you Jean, we are so happy you liked it!
How do you make the shape of the hotdog bun?
We just tried this tonight. Our cheese was not as finely shredded so we had to throw it in a blender to thicken the mixture it up. Otherwise it was perfect. Still came out with a great flavor, not overpowering like others that I have tried, and it didn’t crumble. This is such a huge win for my family. Thanks!
How can these be shaped into other bun types please? Seems like a thick paste? Maybe I’m overthinking this…
Hi Abi, basically, when you spoon the mixture out onto the parchment paper, you can spread it into a long shape for hot dogs, or a round shape for burgers/sandwiches. This mixture does not spread when baking, which makes it great for shaping into your desired bun! 🙂
I just can’t see folding these and them keeping their shape if we wanted to make them into taco shells. There are no pictures or guidance as to how you would keep them up in their shape. Same with hot dog.?
Thank you so much for this recipe!!! I’ve been gluten free for 6 years and Keto for 1 1/2 years. This was the BEST hamburger bun I’ve had in forever. So easy and yummy!! I think I may have to make these and take them with me any time I know I’ll be getting a hamburger at a restaurant 😉
Hi Amy! This makes me so happy to hear, I’m glad you found our recipe! Thank you for your kind words. 🙂
Made these today, as I was really craving bread. They were slightly on the egg-y side, but I made a chicken sandwich and ate every bite. Batter was a little runny, maybe I will use smaller eggs next time, or just 2. But there will definitely be another time. Best so far!! Looking forward to trying some of your other recipes.
Thank you, Donna! So glad you enjoyed it. 🙂
Quick question about serving size. One “bun”, in my head, is either one piece with a cut to allow it to receive filling, or two pieces that go on either side. I’m getting this idea that this recipe makes “open face” buns. Am I misunderstanding?
Hi, Christine! Great question! This recipe makes about 5 buns (single) so one serving would be for one single bun out of the five that it makes. Hope this helps! 🙂
Well, almost. In your photos you show a hamburger. Does that have two servings of bun (one on either side of it) or one serving of bun? I ask because if I’m going to use it to surround a burger, I need to know if I’ll be counting macros for one or for two “buns”. Thanks!
Count macros for two “buns” 🙂
So multiply those macros x2 for “one” burger since it’s two slices in that burger
The buns were so tasty. Just getting started on keto. These will be so helpful. How long do they keep in the fridge and if I make a big batch, can I freeze them? Thanks!
Hi, glad you like liked them! I’ve kept them in refrigerator up to three days but never tried freezing them before. If you do try it please report back! 🙂 Best of luck to you on your journey!
Reporting back. I froze a couple just to see how they would come out. They were fine. I teach school and won’t have time to make them fresh every couple of days. I’ll make a batch on Sunday, and use them during the week. I might add, when I eat a sandwich using these, I don’t get hungry for like 6 hours. Flavor reminded both my husband and I of Asiago cheese bread that they serve at the local sub shop. Yum !!
Laura, thank you for letting us know! 🙂 I’m so glad you and your husband enjoy these!
Omg. So good. Finally a decent keto bun that’s filling yet light. Literally light and airy. Definitely a keeper.
OMG! Simple, straight forward recipe, and easy to follow directions (with pictures)! Who could ask for more. I’m trying to get hubby to go 100% Keto and this just might do the trick. So yummy and great for hamburgers! Will be making these for all my bread needs 🙂
I can’t use almond flour due to a nut allergy. Could I substitute coconut flour or other non-nut low carb flower?
Hi, Tracy! You can absolutely try coconut flour out! However, coconut flour and almond flour are not a 1:1 substitution. Generally, the substitution is 1 part coconut flour to 4 parts almond flour. Hope that helps for future recipes as well!
These were really good when warm. So much better than the other keto bread that I’ve tried and threw out after one bite. I will definitely be making these again. I was about ready to give up keto even though I’ve had great success, because I couldn’t find a good bread recipe. Thank you so very much. I have one question, can they be reheated and if, so what is the best way?
Hi, Peggy! I’m so glad you loved our keto buns recipe! They’re wonderful! You can certainly reheat them and microwaving would be your easiest option for 45seconds-2 minutes.
OMG, I have died and gone to Keto heaven. Bread is such a weakness for me, Thank you for all these recipes
Wow!!!! I have been following a keto diet for over 2 years, and these are by far the BEST keto buns I’ve made! They turned out perfect, have great texture and flavor, and as promised didn’t turn out too eggy or spongy. My husband was so impressed with these (he is super picky). I used them as a hamburger bun (two buns for each of us), and they did a great job staying firm and not falling apart while also being soft and bread-like. Thank you for this amazing recipe!
Yay, thank you so much for your kind words MJ! 🙂 I’m so very glad you and your husband enjoyed this recipe!
I just made a double batch, and am having a ham and Dijon mustard sandwich. This is excellent bread. It tastes great, slices in half easily, even when hot, and holds together without being gummy or dense. Thank you for the recipe! I rate this recipe a 10 out of 10.
Thank you so much for giving our recipe a try! We are so glad you enjoyed it.
These looks amazing and i will try it straight away.
does these breads freeze?
Yes, they are able to be frozen.
I made the hamburger rolls but the dough was funny. It spread out when I put it in the pan. Can I use less one less egg next time??
The baked up great under the broiler etc. Held the burger and did not fall apart.
Thank you so much!
We are sorry that happened. That has not happened for us before. Of course, you could try that! Let us know how it goes.
I just made these and they are a game changer! I put the mixture in muffin top pans to bake so they came out perfectly round and the perfect size for burgers! Thank you so much for this recipe! Could not have been easier!!
Awww, thank you! We are so glad you enjoyed them!
made these! I was a little skeptical because I’m not an egg fan…but I wanted a bread like bun so I went for it. I added black pepper to the batter and a little extra cheese. Pretty good! Not too eggy. I also sprinkled everything bagel seasoning on top.
Those sound like yummy add-ins. Thanks for giving our recipe a try!
I have a dash grill so made mine in it and they came out great
Great tip! Glad you enjoyed them!
thank you Gay Lemonds for sharing you used the dash grill as that is what I want to use because I hate warming up the kitchen during the summer.
I’ve made something similar to this, but it didn’t have the almond flour. This makes all the difference in the world because it isn’t spongey or eggy. The broiling at the end is key. I’ll double the recipe next time. Excellent with an egg salad sammie or Sloppy Joe’s.
What would happen if you didn’t add the xanthum gum? And where would one buy that?
You can omit it, but it is a binding agent, so it can affect the stability and texture of the finished product. You can purchase at most grocery stores (we have it at Walmart and Publix here) or on Amazon. Best of luck!
Kasey and Dylan,
Thank you for this Best Keto Buns recipe, The first time I made it, the mixture was runny and it spreaded all together like a sheet of bread.
The taste was very good. Since the taste of this bread was very, very good, I made it again except I used 2 eggs and not 3 and I cooked it my mini Dash pancake grill. This is a winner all the way. Now, I can have all kinds of sandwiches. Thanks again.
Thank you for trying the recipe! I am not sure what happened. It should have a thicker consistency that dollops on the sheet pan. Great idea using the pancake Dash!
Is the Parmesan cheese supposed to be powdered or shredded?
It is shredded parmesan. We will make sure to clarify in the recipe. Thank you!
Thank you so much for your recipe! I wanted to try it tonight but I realized I don’t have xanthan gum. How does it change the bread if you don’t add it?
It will affect the texture and the fluffiness of the bread. Enjoy!
Thank you, this helps a ton I’ll wait to make them till my xantham gum comes in. Thanks for sharing your recipe!
I made these tonight with an Impossible bacon cheeseburger. The color, flavor and texture were absolutely fantastic…A+! They were much tastier and lower carb than the Sola buns I’ve been using. I love finding a simple starting point like this 5 ingredient recipe and then customizing it to my own taste. I added about 1/2 tsp each of garlic & onion powder, a pinch of salt and 2 tsp of Italian seasoning. I used a 1:3 ratio of shredded sharp cheddar and mozzarella plus a blend of grated romano & parmesan. The batter spread a little bit more than i would have preferred, so I may try either using one less egg, a bit more almond flour or making them in silicone rings (or all of the above!) next time. The broiling step was absolutely key to the visual appeal and taste. Prior to that they looked like flat cheesy oven omelettes. A few minutes under the broiler gave them a lovely golden brown and delicious exterior while the inside remained tender and light. I might sprinkle some sesame seeds on the tops before baking next time for the full fast food effect. Haha! This one is definitely a keeper, thank you!
So glad you enjoyed it! Thank you for giving it a try!
Hi. Very keen to try these but what do you mean by the last step when I need to “broil” the buns? To me, broiling happens in a pot with water, which doesn’t seem right here. Sorry for the dumb question.
Broiling is different from boiling. You should he a broil setting on your oven. It is a very high temperature and used to get a nice brown or golden color on foods! Hope this helps!
Thank you for reply. I am in Europe and my oven does not have a broiler setting. Still I turned up the heat at the very end and put the ‘rolls’ higher up. They were delicious and I will definitely make them again!
Wow… these are sooooo good!!!
Thank you!