Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a comission if you click through and purchase. As an Amazon Associate I earn from qualifying purchases through links in this post. See our Privacy Policy & Terms of Service to learn more.
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!
Click HERE to Pin Best Keto Buns
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! 15 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.
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!
Have you tried this recipe or any other recipe on the blog? Please rate it below and let us know what you think in the comments! We love hearing from you!
You can also share it on instagram and use the hashtag #buttertogetherkitchen and we will feature you on our page.
Enjoy!
Some Other Recipes You Might Enjoy:
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!
Best Keto Buns
Ingredients
Instructions
Nutrition Information:
Yield: 5 Buns Serving Size: 1 Bun
Amount 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!
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! 🙂
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!