KETO CHEESE BUNS
Guys, if you are looking for the BEST keto bread and/or keto bun recipe…I think I may have found it.
This low carb dough rises beautifully, it's easy to work with and make in the first place.
The balls of dough bake evenly and end with a perfect crusty shell but soft center.
These keto cheese buns are also lighter on the calories then other keto bread recipes due to the lack of almond and coconut flour.
Disclaimer: this post contains some affiliate links
This keto bread uses a combination of fibrous ingredients to give it a hardy seedy taste like that of whole grain bread.
This Keto Cheese Bun recipe also uses Vital Wheat Gluten, which if you are not familiar with is the protein found in wheat.
It's very low in carbs but high in protein and gives the bread it's elasticity.
I've written an entire article on it if you'd like to learn more about it and to decide whether or not you'd like to include it in your low carb diet.
As a quick summary I'd say YES use Vital Wheat Gluten, it's amazing in so many recipes and will not affect your state of ketosis BUT absolutely do NOT use it if you have a gluten allergy or are celiac. If you are not gluten-intolerant, you are good to go!
If you are, I'd recommend looking into more bread recipes using xanthan gum and psyllium husks.
Now that we've got that out of the way…I hope you guys adore this Keto Cheese Bun recipe as much as I do!
The recipe below makes 6 LARGE Keto Cheese Buns that are very filling with 26g of protein each!
But you can also divide the dough into 12 pieces to make smaller dinner rolls.
Tools I Used To Make These Keto Cheese Buns
–Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!
– Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
Ingredients In This Keto Cheese Bun Recipe
– As I mentioned above, Vital Wheat Gluten is necessary for this recipe and cannot be replaced. See this article if you'd like to learn more about it.
– Flax meal and Oat fiber. These two ingredients provide a heartiness to the bread as they are high in fibre. They give low carb breads more of a traditional “multigrain” quality without adding many carbs.
– Xanthan gum, a great way to improve elasticity in gluten-free baked goods. It's used alongside vital wheat gluten to provide the best possible “bread-like” texture. If you do not have this ingredient you can still go ahead with this recipe but I'd recommend it if you can get your hands on it.
–Dry Active Yeast, essential to get our bread to rise and create that real bread-like texture.
– SUGAR. Yes there is a little bit of sugar in this recipe BUT it IS NECESSARY for this bread to work. Do not leave it out. The yeast will consume it and it will not affect the nutrition of the final product.
Tips For Making Keto Cheese Buns
-Always make sure you are using fresh yeast. To check if yeast is fresh, you can sprinkle some in a bowl of warm water and sugar..it should begin to bubble/froth after 2-3min.
-Store yeast in your freezer sealed shut in a ziplock bag with the air squished out of it or in it's original jar in came in with the lid screwed on tight. Remove the amount you need from the freezer prior to using it and let it come to room temperature before adding it to your recipe. This will keep your yeast fresh for MUCH longer than in a cupboard.
– You can check if the buns are close to done if you tap them and they almost sound hollow inside.
-Try adding different types of cheese to vary this keto bread recipe! Mozzarella and Havarti are great options!
How To Store Keto Cheese Buns
- Store the cheese buns in a ziplock at room temperature for up to 2 days or freeze and let them come to room temperature when you want them next!
- You can also re-heat them from frozen wrapped in tinfoil in the oven until warm.
Low Carb Keto Cheese Buns Recipe
Serves: 6
Ingredients:
- 1 cup Vital Wheat Gluten, 154g
- 1/2 cup oat fiber, 96g
- 2/3 cup ground flax meal, 70g
- 1/4 cup parmesan cheese, 24g
- 1 pkt. or 1 tbsp dry active yeast
- 1/2 tbsp sweetener of choice
- 1 tsp sugar
- 1/2 tsp baking powder
- 1/2 tsp xanthan Gum
- 1 tsp basil
- 1 tsp oregano
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- pinch of pepper, rosemary, thyme
- 3 tbsp cheddar cheese, room temperature, 45g*
- 2 tbsp olive oil
- 2 eggs, room temperature
- 1 cup warm water
Toppings
- Egg yolk
- Additional Cheese
- Butter or Garlic Butter
- Parmesan
- Italian Herbs
Directions:
1. Pre-heat your oven to the lowest setting then shut it off once it comes to temperature.
2. Meanwhile, in a large bowl combine all of the dry ingredients including your yeast.
3. Whisk your eggs well in a small separate bowl then add them along with the cheese, oil and water to your dry ingredients.
4. Mix well until a dough begins to form. At this point I put my dough in my KitchenAid mixer with the dough hook attachment on the setting 3 or 4 and let it run for ~8min.
5. If you do not have a mixer, you will have to knead the dough for ~ 10min by hand.
6. Form your dough into a rough ball shape and place it in a greased bowl, covered with Saran Wrap. Place this inside your previously warmed oven with the door ajar (or some place warm) to rise for 1 hour.
7. After an hour your dough should have doubled in size. You can now punch it down and put it on a flat surface to begin forming it into buns.
8. Break the dough into 6 even pieces for large hamburger buns (or 12 for smaller dinner rolls) and roll each ball using your hands and the surface to make it as smooth as possible. Pinch cracks back together, roll again and do your best to keep them as even looking as possible.
9. Place the rolled dough balls onto a greased baking sheet about 1-2inches apart. Cover them with Saran Wrap and let them rise another 20min.
10. Pre-heat your oven to 375*F. Meanwhile, Brush the buns with egg yolk and sprinkle additional shredded cheese onto the tops of each bun.
11. Bake them in the pre-heated oven for 45-50min for large buns or 25-30min for smaller buns.
12. When the buns are still warm, use a spatula to gently lift the bottoms from the pan, brush with butter and sprinkle parmesan and Italian herbs OR alternatively brush with garlic butter. (You can skip this step if you'd like to freeze them and eat them at a later date or if you are using them strictly for sandwiches/hambuger buns).
13. Serve warm or freeze in a plastic ziplock for future meals once fully cooled…enjoy your Keto Cheese Buns!
Nutrition Facts per keto hamburger bun (1/6 of recipe): 309 calories | 9.6g fat | 3.5 NET carbs | 26.2g protein | 20g fibre
Nutrition Facts per keto dinner roll (1/12 of recipe): 154.5 calories | 4.8g fat | 1.25 NET carbs | 13.1g protein | 10g fibre
Keto Cheese Buns
Ingredients
- 1 cup vital wheat gluten 154g
- 1/2 cup oat fiber 96g
- 2/3 cup ground flax meal 70g
- 1/4 cup parmesan cheese 24g
- 1 pkt. or 1 tbsp quick rise yeast
- 1 tsp sugar
- 1/2 tsp baking powder
- 1/2 tsp xanthan gum
- 1 tsp basil
- 1 tsp oregano
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1 pinch of each; pepper, rosemary, thyme
- 3 tbsp cheddar cheese room temperature, 45g*
- 2 tbsp olive oil
- 2 eggs room temperature
- 1 cup warm water
Toppings
- Egg yolk
- Additional Cheese
- Butter or Garlic Butter
- Parmesan
- Italian Herbs
Instructions
- Pre-heat your oven to the lowest setting then shut it off once it comes to temperature.
- Meanwhile, in a large bowl combine all of the dry ingredients including your yeast.
- Whisk your eggs well in a small separate bowl then add them along with the cheese, oil and water to your dry ingredients.
- Mix well until a dough begins to form. At this point I put my dough in my KitchenAid mixer with the dough hook attachment on the setting 3 or 4 and let it run for ~8min.
- If you do not have a mixer, you will have to knead the dough for ~ 10min by hand.
- Form your dough into a rough ball shape and place it in a greased bowl, covered with Saran Wrap. Place this inside your previously warmed oven with the door ajar (or some place warm) to rise for 1 hour.
- After an hour your dough should have doubled in size. You can now punch it down and put it on a flat surface to begin forming it into buns.
- Break the dough into 6 even pieces for large hamburger buns (or 12 for smaller dinner rolls) and roll each ball using your hands and the surface to make it as smooth as possible. Pinch cracks back together, roll again and do your best to keep them as even looking as possible.
- Place the rolled dough balls onto a greased baking sheet about 1-2inches apart. Cover them with Saran Wrap and let them rise another 20min.
- Pre-heat your oven to 375*F. Meanwhile, Brush the buns with egg yolk and sprinkle additional shredded cheese onto the tops of each bun.
- Bake them in the pre-heated oven for 45-50min for large buns or 25-30min for smaller buns.
- When the buns are still warm, use a spatula to gently lift the bottoms from the pan, brush with butter and sprinkle parmesan and Italian herbs OR alternatively brush with garlic butter. (You can skip this step if you'd like to freeze them and eat them at a later date or if you are using them strictly for sandwiches/hambuger buns).
- Serve warm or freeze in a plastic ziplock for future meals once fully cooled...enjoy!
Notes
Ingredients In This Keto Cheese Bun Recipe
- As I mentioned above, Vital Wheat Gluten is necessary for this recipe and cannot be replaced. See this article if you'd like to learn more about it.
- Flax meal and Oat fiber. These two ingredients provide a heartiness to the bread as they are high in fibre. They give low carb breads more of a traditional "multigrain" quality without adding many carbs.
- Xanthan gum, a great way to improve elasticity in gluten-free baked goods. It's used alongside vital wheat gluten to provide the best possible "bread-like" texture. If you do not have this ingredient you can still go ahead with this recipe but I'd recommend it if you can get your hands on it.
- Dry Active Yeast, essential to get our bread to rise and create that real bread-like texture.
- SUGAR. Yes there is a little bit of sugar in this recipe BUT it IS NECESSARY for this bread to work. Do not leave it out. The yeast will consume it and it will not affect the nutrition of the final product.
Tips For Making Keto Cheese Buns
- Always make sure you are using fresh yeast. To check if yeast is fresh, you can sprinkle some in a bowl of warm water and sugar..it should begin to bubble/froth after 2-3min.
- Store yeast in your freezer sealed shut in a ziplock bag with the air squished out of it or in it's original jar in came in with the lid screwed on tight. Remove the amount you need from the freezer prior to using it and let it come to room temperature before adding it to your recipe. This will keep your yeast fresh for MUCH longer than in a cupboard.
- You can check if the buns are close to done if you tap them and they almost sound hollow inside.
- Try adding different types of cheese to vary this keto bread recipe! Mozzarella and Havarti are great options!
How To Store Keto Cheese Buns
- Store the cheese buns in a ziplock at room temperature for up to 2 days or freeze and let them come to room temperature when you want them next!
- You can also re-heat them from frozen wrapped in tinfoil in the oven until warm.
Nutrition
Disclaimer: This post contains some affiliate links.
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Keto Pull-Apart Bread Rolls
Low Carb Flat Breads, Yeast Risen
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Keto Yeast Risen Bagels
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