Keto Hamburger Buns (Fathead Dough)
Soft, sturdy keto burger buns made with mozzarella and almond flour — about 4 g net carbs per bun, and they hold a juicy burger.
Serves 4 (4 buns) · Prep 10 min · Cook 15 min
Ingredients
- 170 g grated low-moisture mozzarella
- 30 g cream cheese
- 100 g almond flour
- 1 egg
- 1 tsp baking powder, ½ tsp garlic powder; sesame seeds to top
Method
- Heat the oven to 200 °C and line a tray.
- Melt the mozzarella and cream cheese together in the microwave in 30-second bursts, stirring, until smooth.
- Stir in the almond flour, baking powder and garlic powder, then the egg, and knead into a dough. Wet your hands if it sticks.
- Divide into 4 balls, flatten into 9 cm rounds and top with sesame seeds.
- Bake 12–15 minutes until golden. Cool before slicing.
Tip. Toast the cut side in a dry pan before building the burger. It stops the bun going soft.
Nutrition per serving
| Nutrient | Per serving |
|---|---|
| Calories | 316 kcal |
| Fat | 25.8 g |
| Protein | 16.8 g |
| Total carbohydrate | 6.7 g |
| Fibre | 3.1 g |
| Net carbs | 3.6 g |
Calculated from USDA FoodData Central values for the weights listed; cooking fat counts 70% as eaten (our method). Seasonings are not counted. One serving is 18% of a 20 g net-carb day.
Fitting it to your macros
Need more protein? Increase the main protein ingredient by a third. Need more fat to stay full? Add butter, olive oil or avocado on the plate. The keto macro calculator gives your own daily targets, and Ketora can build a full week around recipes like this.
Frequently asked questions
How many net carbs are in keto hamburger buns (fathead dough)?
About 3.6 g net carbs per serving (6.7 g total carbohydrate minus 3.1 g fibre), calculated from USDA data for the exact ingredient weights in this recipe.
Can I make it ahead?
It is best fresh, but leftovers keep 2–3 days in the fridge.