Keto buns

June 5, 2015

Sometimes, you discover something new and you keep repeating that thing over and over again. Either we are talking about a song or something to eat. Mostly something to eat, in this case.

I first made the fathead crust keto buns several months ago, when I got tired with the naked burgers I was eating, when the keto biscuits were not around. But they were quite caloric, since 3.5 ounces of almond meal have almost 700 calories. Adding the mozzarella and the eggs, the amount of energy to be expended was through the roof. So I decided to twist the recipe and halve the calories. What do you know, they were a total success!


  • 200 grams shredded mozzarella
  • 50 grams flaxseed flour
  • 1 egg

Melt the cheese into the microwave oven, then fold the flour. Add the egg and mix well with your hands, then form the keto buns. It yields, more or less, six pieces. Put them in the oven, at minimum heat, and follow the most beautiful process: they will start to rise and become some delicate fluffs, with a gorgeous golden color. Take them out and let them cool a bit. If you can!

1 comment + Add

  1. Hello!

    When you say minimum heat, are you using about 250 degrees or just the lowest oven setting, or what? I want to try these but don’t want to do them wrong!!

    Also, are you running flax meal through the blender to make the flaxseed flour? If so, are you measuring the 50g before flouring the meal of after?

    Sorry for the questions, I just wasn’t sure.

    Thank you.

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