If you’re following a keto diet, you probably know how much you miss regular bread. Burger buns are one of those things that can make or break a meal.
When you want to enjoy a good burger but can’t have the regular bun, it can be frustrating. That’s why I’m sharing this recipe for keto cream cheese burger buns that actually work and taste good.
These burger buns are made with cream cheese as the main ingredient, which might sound unusual at first. But cream cheese gives these buns a soft texture and helps them hold together really well.
They won’t fall apart when you pick up your burger, and they don’t taste like eggs even though eggs are used in the recipe. The texture is somewhere between a regular bun and a cloud bread, but much sturdier than cloud bread.
What I like about this recipe is that these buns actually work for holding burgers. You can make a batch and store them in the fridge for the week. They’re not exactly like regular burger buns, but they do the job well.
👍 Why You’ll Love This Recipe
Actually Holds Your Burger Together: These buns are sturdy enough to hold a real burger with all the toppings without falling apart.
Many keto bread recipes crumble the moment you pick them up or get soggy from the burger juices. But these cream cheese buns have a firm structure thanks to the gelatin and egg white powder.
Doesn’t Taste Like Eggs: One of the biggest problems with keto bread recipes is that they often taste very eggy, which can be off-putting. Even though this recipe uses three eggs, the cream cheese and other ingredients balance out the egg flavor really well.
Uses Cream Cheese as the Base: Cream cheese is a fantastic ingredient for keto baking because it’s high in fat, low in carbs, and adds moisture to recipes. In these buns, the cream cheese creates a soft texture that’s similar to real bread.
✨ Recipe Ingredients
- 3 Eggs (separated into whites and yolks)
- Block of Cream Cheese
- 3 tablespoons Egg White Powder (use this powder – amazon link)
- 1 teaspoon White Vinegar
- 1 tablespoon Unflavoured Beef Gelatin
- 2 1/2 tablespoons Butter (melted)
- 1/3 teaspoon Baking Soda
👨🍳 How To Make
Follow this easy recipe:
Step 1
Place these ingredients in a mixing bowl: cream cheese, egg yolks, beef gelatin, egg white powder, melted butter, and white vinegar.
Use a hand mixer to combine everything together (start slow). Make sure there are no clumps (it should be mixed very well and look smooth).
Step 2
Whisk the egg whites (I used a hand mixer). After about 2 minutes, add the baking soda and mix again until stiff peaks form.
Step 3
Combine the mixture from step 1 and the egg white mixture. Mix very well! It should be fluffy.
Step 4
Take a silicone burger bun pan. Brush it with tallow or butter to prevent sticking. Place the mixture into the pans, leaving a bit of space at the top so they can expand. You can add sesame seeds on top.
Step 5
Preheat the oven to 375°F (190°C). Once hot, place the silicone burger bun pan on a baking sheet, and then put it into the oven. Bake for about 15 minutes.
Turn off the oven, open the oven door just a bit (leave it 1-2 inches open), and let the buns “bake” for 10 more minutes or so. Enjoy.
💡Tips
1. Mix the Cream Cheese Mixture Until Completely Smooth
When you’re mixing the cream cheese with the egg yolks, gelatin, egg white powder, melted butter, and vinegar in step 1, you need to make sure everything is completely smooth with zero lumps.
Start your hand mixer on the lowest speed first, otherwise the dry ingredients will fly everywhere and make a mess.
Mix for about 30 seconds on low, then gradually increase the speed to medium. Keep mixing for at least 2-3 minutes until you can’t see any chunks of cream cheese or clumps of powder.
2. Don’t Overfill the Cavities
When you’re putting the batter into the burger bun pan, only fill each cavity about three-quarters full. The buns will expand and rise during baking, and if you fill them all the way to the top, they’ll overflow and create a mess in your oven.
They might also end up with weird shapes or uneven tops. Leave about a quarter inch of space at the top of each cavity. If you have leftover batter after filling all the cavities, you can make a smaller bun in a muffin tin or just bake it as a small bread roll.
3. Don’t Open the Oven Door While Baking
During the first 15 minutes of baking, do not open the oven door at all, not even to check on them. Opening the door lets out heat and causes a sudden temperature drop, which can make the buns collapse or not rise properly.
Keto baked goods are especially sensitive to temperature changes because they rely on the structure from eggs rather than gluten. Just set your timer for 15 minutes and leave the oven closed.
If you’re worried about how they’re doing, turn on your oven light and look through the window instead. The buns should puff up and turn golden brown on top.
They might crack a little on the surface, which is completely normal and actually means they’re rising properly.
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FAQ
Can I substitute the beef gelatin with something else?
Beef gelatin is what gives these buns their structure and helps them hold together, so it’s a pretty important ingredient.
Keto Cream Cheese Burger Buns
Print RecipeIngredients
- 3 Eggs separated into whites and yolks
- Block of Cream Cheese
- 3 tablespoons Egg White Powder (use this powder – amazon link)
- 1 teaspoon White Vinegar
- 1 tablespoon Unflavoured Beef Gelatin
- 2 1/2 tablespoons Butter melted
- 1/3 teaspoon Baking Soda
Instructions
- Place these ingredients in a mixing bowl: cream cheese, egg yolks, beef gelatin, egg white powder, melted butter, and white vinegar.Use a hand mixer to combine everything together (start slow). Make sure there are no clumps (it should be mixed very well and look smooth).
- Whisk the egg whites (I used a hand mixer). After about 2 minutes, add the baking soda and mix again until stiff peaks form.
- Combine the mixture from step 1 and the egg white mixture. Mix very well! It should be fluffy.
- Take a silicone burger bun pan. Brush it with tallow or butter to prevent sticking. Place the mixture into the pans, leaving a bit of space at the top so they can expand. You can add sesame seeds on top.
- Preheat the oven to 375°F (190°C). Once hot, place the silicone burger bun pan on a baking sheet, and then put it into the oven. Bake for about 15 minutes.Turn off the oven, open the oven door just a bit (leave it 1-2 inches open), and let the buns “bake” for 10 more minutes or so. Enjoy.
I’ve been doing keto for 6 months and this is hands down the best burger bun recipe I’ve tried!