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Low Carb Hamburger Buns

We had hamburgers yesterday. I prepped the burger mixture during my freezer cooking day and thawed the meat in my fridge. Yesterday was national hamburger day, so of course that’s what we had to have. Having the hamburger meat seasoned and ready in my freezer, helped me get dinner on the table during a busy day.

Since only 3 of us follow the trim healthy mama eating plan most of the time, I made 3 hamburger buns out of the recipe. If you need large buns, make 2 large buns. If you need to make a whole lot for a crowd, increase the ingredients as needed. These buns are so much easier and faster than making regular hamburger buns. No need for proofing and waiting. These come together quickly. Perfect for busy days. These are perfect for low carb and keto hamburgers. Add extra seasoning to your dry mixture if you want to add to your flavors. I am thinking that these would be good seasoned with Greek seasoning and making my Greek meatballs into sliders. Yum!!

Low Carb Hamburger Buns


  • 1 C Almond flour
  • 1/3 C Psyllium Husk Flakes
  • 1/2 t Xanthan Gum optional
  • 1/2 t Salt
  • 2 t Baking Powder
  • 1 1/2 C Shredded Mozzarella I shredded the cheese I used myself
  • 2 oz Cream Cheese, softened
  • 1 Med Egg, room temperature
  • Sesame Seeds to top your buns with, optional


  • Mix all of your dry ingredients together in a bowl.
  • Place your cream cheese into a microwave safe bowl and top with the shredded mozzarella.
  • Microwave for 30 seconds. Stir after microwaving. Microwave another 30 seconds. If your mixture doesn't come together easily, microwave another 15 seconds.
  • Add the dry ingredients to the melted cheese.
  • Stir well and add the egg. Mix everything until it is combined.
  • Mix together by hand until it forms a ball. Refrigerate until oven is preheated.
  • Pre-heat oven to 375 degrees. Line a baking pan with parchment paper. Divide your dough into how many pieces you need. I made 3 buns. Form into buns and place on to the parchment paper. Sprinkle with sesame seeds and sort of mash them into the dough.
  • Bake for 16-22 minutes, until edges start to brown.
  • I sliced mine in half and baked in the oven for another 3 minutes or so to dry out the inside.
  • Add your favorite burger toppings.

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