5-Ingredient Keto Buns Without Yeast
These easy keto buns are soft, sturdy, gluten-free, and made with almond flour, mozzarella, and cream cheese.
Ingredients
Keto Buns
- 3 cups shredded mozzarella cheese low-moisture, part-skim works best
- 2 ounces cream cheese full-fat, softened to room temperature
- 1 3/4 cups almond flour fine, blanched almond flour
- 1 tablespoon baking powder fresh
- 3 large eggs divided; two for the dough and one for the egg wash
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- Combine the mozzarella and cream cheese in a microwave-safe bowl. Heat in 20-second bursts, stirring between each, until smooth and stretchy. Let the mixture cool for 1 to 2 minutes.
- Transfer the warm cheese mixture to a food processor. Add the almond flour, baking powder, and two eggs. Pulse until the ingredients form a thick, cohesive dough.
- Lightly dust your hands and work surface with almond flour. Divide the dough into four equal portions. Roll each portion into a ball, then gently flatten into a bun shape. Place on the prepared baking sheet.
- Whisk the remaining egg and brush it over the tops of the buns. Bake for 14 to 17 minutes, or until deeply golden brown on top.
- Remove the buns from the oven and let them cool on the baking sheet for about 5 minutes before slicing and serving.
Notes
Store the buns in a sealed container in the refrigerator for up to 1 week. For longer storage, slice them in half and freeze in a zip-top bag for up to 2 months. Reheat gently in the microwave or in a warm pan.