We’ve been eating burgers on lettuce buns for years now. Sometimes we just eat burgers with a knife and fork, but we must admit, we really, really, miss a bun! They hold all our condiments together (and we put on a ton) and they add cohesiveness and needed texture to burgers, sloppy joes, barbecue, and other types of sandwiches. While lettuce buns are delicious, we find them super messy. Toppings are slipping and sliding and often land in our laps. And one of us happens to be a messy eater.

Lately it’s become our mission to create a keto hamburger bun recipe that’s gluten-free, isn’t too airy, too dry, or too dense, while keeping the carb count as low as possible. We hope you love our Keto/Low Carb Burger Buns as much as we do. In fact, we’re having them tonight with both beef hamburgers and Amy’s Chicken Herb Burgers. Each bun comes in at 5 net carbs, is loaded with calcium and protein, with enough fat to keep you full for hours. By the time we finish a chicken or beef burger with these buns, we’re utterly stuffed.

Carbs make up the biggest percentage of calories in a typical hamburger bun, and contain between 20 to 30 plus carbs. Our burger buns are somewhat dense but still moist, and able to handle the drippings from juicy burgers, tomatoes, pickles, or anything else you stack on.


Almond Flour –  It’s simply finely ground blanched almonds without the skins. I buy almond flour in bulk at Costco, but it’s also available for purchase at Amazon, and just about any grocery store. It adds bulk and texture to the buns, and provides healthy fats and fiber with few carbs. Store in the refrigerator for a longer shelf-life

Salt – Ramps up flavors of the other ingredients in any recipe.

Baking Powder –  A leavening agent containing both a base and an acid. It’s used to increase the volume and lighten the texture of baked goods by releasing carbon dioxide gas into a batter or dough, causing the batter to rise during the baking process.

Psyllium Husk Powder – Used to retain moisture and helps to keep keto or low carb baked goods from getting crumbly.

Mozzarella Cheese – We use a full 3 cups of mozzarella cheese, which eliminates that “eggy” taste that often dominates keto bread.

Full-Fat Cream Cheese – It’s low in carbs, high in fat, and improves the mouth feel of the low carb buns.

Eggs – Make sure they’re the large size and brought to room temperature before adding. They also help to balance the texture of these keto buns.

Butter – We melt a few tablespoons and brush on the tops of the keto buns before sprinkling on sesame seeds or bagel seasonings. Create your own special flavor profile using your favorite spices, herbs, or seeds.


Preparation: Preheat the oven to 400 degrees F and line a large baking sheet with a silicone mat or parchment paper.

Whisk together: flour, salt, baking powder and psyllium husk powder. Set aside.

Microwave: Into a large mixing bowl, add the shredded mozzarella and cream cheese. Microwave on high, stirring every 30 seconds, until cheeses are well-combined. This takes about 1.5 to 2 minutes.

Add the eggs: This addition takes several minutes, until eggs are fully incorporated and the cheese mixture is smooth.

Add dry ingredients:  Stir until combined.

Form into balls: Place on prepared pan and brush with melted butter and sprinkle with seeds, dried herbs or spices.

Bake: 400 degrees F on middle rack of the oven until golden brown, 12-15 minutes.

Cool: Make sure the buns are completely cooled before you slice in half.



The finished mixture will be sticky, but never fear, we have a hack for that. Before forming the dough into eight balls, dip your hands into a bowl of ice water, which helps to prevent the dough from sticking to your hands. Place on a sheet pan that’s covered in parchment paper or a silicone mat. Whatever you do, don’t pat the balls down. They will flatten out in the baking process, while leaving a nice rise on the top.

If a plain bun is your thing, omit the addition of seeds or seasonings. Our sweet spot for baking these low carb buns is 13 minutes, when the tops become golden brown, but remember ovens vary so check on them after 12 minutes. We hope these buns keep your add-ons right where you want them – in your mouth!


Store leftovers loosely covered in pantry for up to 3 days. Store covered in refrigerator up to a week. To store in freezer, individually wrap in plastic, then foil for up to 3 months.





Quick and Easy Keto/Low Carb Sandwich and Burger Buns

Our keto/low carb sandwich and burger buns are simply the best we've ever had! With only 5 net carbs per bun, they taste like traditional bakery buns – moist and dense – and can handle all the condiments you pile on!

  • Sheet pan
  • Silicone mat or parchment paper
  • 2 cups almond flour
  • 1 tsp salt
  • 1 tbsp baking powder
  • 2 tsp psyllium husk powder
  • 3 cups mozzarella cheese (shredded)
  • 4 ounces cream cheese
  • 3 large eggs (room temperature)
  • Sesame seeds or Everything Bagel seasoning ((optional))
  1. Preheat oven to 400 degrees F. Line a large baking sheet with a silicone mat or parchment paper.

  2. Place almond flour, baking powder, salt and psyllium husk powder in mixing bowl and whisk until well-blended. Set aside.

  3. Place shredded mozzarella and cream cheese in large microwave-safe bowl. Microwave, stirring every 30 seconds, until the cheeses are well-combined, about 2 minutes total.

  4. Using a heavy wooden spoon, add eggs to the mozzarella and cream cheese mixture until smooth. This will take approximately 5 minutes.

  5. Add dry ingredients and stir until combined. Mixture will be sticky.

  6. Dipping your hands in cold water first, form dough into 8 balls and place on prepared sheet pan. Do not flatten. Brush with melted butter and sprinkle with sesame seeds, Everything Bagel Seasonings or dried herbs or spices. (optional)

  7. Bake on center rack in a 400 degrees F oven for 12-15 minutes, until golden brown. Allow to cool before slicing.

Main Course






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