There’s something magical about warm, freshly baked buns — soft inside, golden outside, and comforting in every bite. For keto followers, traditional bread is usually off-limits… but these Keto Cheese Buns change everything.

They’re fluffy, cheesy, perfectly savory, and unbelievably satisfying — all while keeping carbs incredibly low. Whether you’re craving bread with your morning eggs, looking for the perfect slider buns, or need something to pair with keto soups and salads, these cheese buns deliver every time.

Once you try these, you’ll realize you never actually needed traditional bread. These buns are that good.

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Why You’ll Love These Keto Cheese Buns

✔ Low-Carb, High-Flavor Bread Alternative

Just 2g net carbs per bun, yet rich, cheesy, and indulgent.

✔ Ready in Under 30 Minutes

Perfect for busy days or quick meal prep.

✔ Incredibly Versatile

Use them for sandwiches, burgers, breakfast buns, or snacks.

✔ Kid-Friendly and Crowd-Pleasing

Even non-keto eaters love these warm, cheesy bites.

✔ Perfect Texture Every Time

Soft, airy, slightly chewy — like a cross between a biscuit and a cheese roll.

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My Personal Experience

The first time I tested these buns, my entire kitchen smelled like a pizzeria — warm cheese, buttery richness, and a hint of garlic in the air.

I used them as slider buns for a mini keto burger night, and they were an instant hit. The buns held their shape, the texture was perfect, and every guest asked for the recipe.

Since then, I’ve kept these cheese buns in my weekly meal rotation. They’re so reliable, customizable, and satisfying that I never feel tempted by regular bread anymore.

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What Makes These Keto Buns Work (The Keto Science Behind It)

Mozzarella = Structure + Stretch

This is the backbone of “fathead dough.” It gives the buns their bread-like chew and structure.

Cream Cheese = Softness and Binding

While mozzarella provides stretch, cream cheese provides richness and softness.

Almond Flour = Bread Texture

It keeps everything low-carb while giving the dough bulk and body.

Eggs = Lift and Moisture

Help the buns puff up slightly and stay moist after baking.

Baking Powder = Airiness

Ensures the buns don’t turn dense or heavy.

All these components work together to create bread-like buns — without flour.

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Required Equipment

Mixing Bowl

For combining all ingredients smoothly.

Whisk

Essential for breaking up eggs and blending dry ingredients.

Measuring Cups & Spoons

Accurate measuring ensures perfect bun texture.

Parchment-Lined Baking Sheet

Prevents sticking and makes cleanup easier.

Microwave-Safe Bowl

Needed for melting the cheeses.

Everything is simple — no fancy tools required.

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Ingredients & Substitutions

Almond Flour — 1 cup

The base of the dough.
Substitute: 1/3 cup coconut flour + 1 extra egg.

Shredded Mozzarella — 2 cups

Provides stretch, structure, and flavor.
Optional: Mix cheddar for sharper taste.

Cream Cheese — 2 tbsp

Adds creaminess and softness.
Substitute: Mascarpone or ricotta.

Eggs — 2 large

Helps bind and structure the dough.
Substitute: Flax eggs (texture will be softer).

Baking Powder — 1 tsp

Lightens the buns.

Garlic Powder — ½ tsp

Adds subtle savory flavor.
Alternative: Onion powder or Italian seasoning.

Salt — ¼ tsp

Brings out all the flavor.

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How to Make Keto Cheese Buns

1. Preheat the Oven

Set to 375°F (190°C) and line a baking sheet with parchment paper.

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2. Melt the Cheeses

Add mozzarella and cream cheese to a microwave-safe bowl.
Heat in 30-second intervals, stirring until smooth and fully melted.

This is your fathead dough base.

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3. Mix the Dry Ingredients

In another bowl, whisk together:
• Almond flour
• Baking powder
• Garlic powder
• Salt

This ensures even distribution.

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4. Add the Eggs

Whisk the eggs into the dry ingredients to create a thick batter.

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5. Combine Everything

Pour the melted cheese mixture into the egg/flour mixture.
Stir and fold until a dough forms.

The dough will be soft and slightly sticky — that’s perfect.

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6. Shape the Buns

Divide the dough into 6 equal portions.
Wet your hands and shape each portion into a round bun.

Place on the baking sheet.

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7. Bake

Bake 12–15 minutes or until golden brown and slightly firm on top.

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8. Cool and Serve

Let cool for a few minutes before enjoying.

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Tips for Perfect Keto Cheese Buns

Use freshly shredded mozzarella

Pre-shredded often contains anti-caking agents that affect texture.

Work quickly

Fathead dough becomes harder to shape as it cools.

Wet or oil your hands

Prevents sticking and helps shape smooth buns.

Don’t overbake

Overbaking = dry buns. Remove as soon as tops turn golden.

Let them cool slightly

They firm up perfectly after resting for a few minutes.

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Optional Additions (Customize Your Buns!)

Herbs & Seasonings

• Italian seasoning
• Rosemary
• Basil
• Garlic & parmesan

Cheese Toppings

• Parmesan crust
• Cheddar tops
• Everything bagel seasoning

Spices

• Chili flakes
• Paprika
• Smoked paprika

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Serving Ideas

✓ Keto Sliders

Mini burgers or chicken sliders.

✓ Breakfast Sandwiches

Egg + bacon + cheese on a warm cheese bun = magic.

✓ With Soups & Stews

Perfect with keto broccoli cheddar or creamy tomato basil.

✓ As a Snack

Warm with butter, cream cheese, or sugar-free jam.

✓ Keto Sandwiches

Turkey, tuna salad, egg salad — anything goes.

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Storage Recommendations

Refrigeration:

Store up to 5 days in an airtight container.

Freezing:

Wrap individually and freeze for 1 month.

Reheating:

• 350°F oven → 5 minutes
• Microwave → 20–30 seconds

They taste freshly baked every time.

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Frequently Asked Questions

Can I make these dairy-free?

Yes — use dairy-free mozzarella and coconut cream cheese.

Why is my dough too sticky?

Your cheese mixture cooled too much. Warm it slightly and try again.

Can I double the recipe?

Absolutely — they freeze perfectly.

My buns spread too much. What happened?

Your dough was too warm. Chill for 5–10 minutes next time before shaping.

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Nutritional Breakdown (Per Bun)

Calories: 210
Total Carbs: 4g
Fiber: 2g
Net Carbs: 2g
Protein: 9g
Fat: 17g