Keto Hamburger Buns

5 from 7 votes

These Keto Hamburger buns are seasoned with garlic and onion powder which pairs perfectly with a beautiful grass-fed hamburger smothered in cheese. These work best if you make them the day ahead. However, they work just fine if you make them the same day. Just stick them in the fridge to rapidly cool and set-up.

Course Appetizer, Keto

Cuisine Keto

Keyword keto bread

Prep Time 10

Cook Time 16

Cooling Time 10

Total Time 26

Servings buns

Calories 311kcal

Author Tara Wright

Ingredients

2 Eggs large
2 Tbsp Butter melted
2 Tbsp Sour Cream
1 ¼ Cup Almond Flour 140g
½ Tsp Salt
½ Tsp Garlic Powder
½ Tsp Onion Powder
2 Cloves Garlic
½ Tsp Baking Soda
¼ Tsp Cream of Tartar
1 ½ Cup Cheddar Cheese shredded
Sesame Seeds optional

US Customary - Weight

Instructions

Preheat oven to 350 degrees (325 Convection)
In a medium sized mixing bowl, whisk eggs, melted butter and sour cream until combined.
Add salt, garlic powder, onion powder, and garlic cloves run through your garlic press and whisk together.
Add almond flour, baking soda and cream of tartar and whisk until no chunks remain.
Fold in shredded cheddar cheese.
On a parchment paper lined cookie sheet, divide the batter into six mounds. Shape each mound until about a half inch thick or just slightly smaller than how big you want your hamburger buns.They will rise and spread some as they bake. If you want a taller bun to slice, do not press them down.
Sprinkle with sesame seeds if you wish.
Bake in a 350 degree (325 Convection) oven for 14-16 minutes. The buns should be evenly browned and set up in the middle. When you tap lightly on the middle, they shouldn’t collapse.
Allow to cool on a cooling rack for at least an hour. To speed this process you can set your cooling rack in the fridge so they cool faster.
Store in a tightly sealed container at room temperature for up to three days. If you need to store them longer, store in a tightly sealed container in the freezer.

Video

Nutrition