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Keto Cheese Buns
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Keto Cheese Buns

Prep Time15 mins
Cook Time50 mins
1 hr 20 mins
Total Time2 hrs 25 mins
Course: Appetizer
Keyword: bread, cheese bun
Servings: 6 buns
Calories: 309kcal

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.
Nutrition Facts per hamburger bun (1/6 of recipe): 309 calories | 9.6g fat | 3.5 NET carbs | 26.2g protein | 20g fibre
Nutrition Facts per dinner roll (1/12 of recipe): 154.5 calories | 4.8g fat | 1.25 NET carbs | 13.1g protein | 10g fibre
*You can add more cheddar cheese for a "cheesier" bun. Just note that your buns may rise slightly less. 

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

Serving: 1bun | Calories: 309kcal | Carbohydrates: 3.5g | Protein: 26.2g | Fat: 9.6g | Fiber: 20g