Low Carb Buns packed with oniony goodness? Yes please!
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I LOVE to bake; Have since I was a little girl. Baking is therapeutic and right now, with Addie getting her 2 year molars, I need all the therapy I can get! Needless to say I’ve been baking up a storm.
Zoey and I made some delicious organic raspberry apple cinnamon muffins and a loaf of organic whole wheat bread. The beautiful scents that were wafting through my house was driving me bonkers! Who doesn’t audibly sigh at the scent of fresh bread?
To make up for it, I decided to bake some yummy low carb buns to go with the burgers I made for dinner. My mom used to make these incredible onion buns, so I made a low carb version… YUM!!
These go great with burgers or any kind of sandwich you want! I also love to dip them in soup. They are basically magic. I hope you love these low carb buns as much as I do!
Why this recipe works
- Burger buns loaded with all sorts of oniony goodness? That alone is why this recipe works so, so well.
- These low carb buns not only have great flavour, they hold up super well so are perfect for any sort of burger or sandwich.
- They are ready in no time! I love how fast I can toss a batch together, especially when I lose track of time.
Low Carb Onion Bun Ingredients
These low carb buns are a variation of the fathead dough. I use a similar dough for my Everything Bagels and Fathead Pizza Crust. This is what you’ll need:
- butter
- onion
- almond flour
- baking powder
- baking soda
- onion powder
- dehydrated onion flakes
- sea salt
- mozzarella
- cream cheese
- eggs
- white vinegar
How to make Low Carb Buns
These low carb buns are super easy to make. Here’s how:
Start by heating the oven to 375°. Heat a skillet on medium high heat with some butter. Mince the onion and once the butter is ready, fry the onion until it begins to brown. Remove from the heat and set aside.
Grab a medium sized microwave safe bowl and toss in almond flour, baking powder, baking soda, onion powder, onion flakes and sea salt. Whisk well then toss in mozzarella cheese until evenly mixed.
Plunk cubes of cream cheese on top of the mixture and microwave for 1 minute. Mix with a wooden spoon, then microwave for an additional 30 seconds. Mix again, and if the mozzarella is not fully melted, microwave in 15 second intervals until it is.
Fold in 1 full egg and 1 egg white and once fully combined, knead in the vinegar.
Divide into four and form into buns. They will flatten while baking so be sure not to flatten them too much. Place evenly on a baking sheet with a non stick baking mat, then brush the tops with the cooked onion/butter.
Bake for 14-16 minutes, until the tops of the buns have browned. Cool for a couple of minutes before using as you like!
Watch it all go down!
Expert Tips
- Mince the onion fairly small so that they are not huge chunks of onion on top of your buns.
- Once the vinegar hits, the dough will instantly start to puff up a little bit. Be gentle while shaping the buns to keep the most volume possible.
- This recipe can easily be doubled or tripled if you are having lots of company over, or if you want to make a large to batch to freeze.
How to store Low Carb Buns
Although these Low Carb Onion Buns are best when eaten fresh, they keep well for quite a while if stored properly. Once cool, refrigerate in an air tight container for up to a week.
Want them to last longer? Toss them into a freezer safe container or ziploc and freeze for 4-6 months! They take no time to thaw, so I often throw them into the freezer right away.
Need some inspiration?
There are a lot of delicious burgers and sandwiches you can make with these yummy low carb buns. Here are a few ideas:
- Crispy Chicken Burgers
- Ham and swiss cheese with Keto Honey Mustard
- Prosciutto Bocconcini Stuffed Burgers
- Tuna sandwiches
- Greek Turkey Burger
- Beef Dip
- Instant Pot Pulled Pork
Love this recipe? Try these other low carb recipes next:
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Low Carb Onion Buns
Ingredients
- 2 tbsp butter
- 2 tbsp minced onion
- 1 cup almond flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp onion powder
- ½ tsp onion flakes
- ¼ tsp sea salt
- ¾ cup mozzarella cheese
- 2 tbsp cream cheese
- 1 egg
- 1 egg white
- 1 tsp white vinegar
Instructions
Equipment Needed
- 1 x Baking Sheet and Non Stick Baking Mat or Parchment Paper
- Medium Sized Microwave Safe Bowl
Directions
- Heat oven to 375° and line a baking sheet with a non stick baking mat or parchment paper. Heat a skillet on medium high and add the butter. Once hot, fry the minced onion until it begins to brown, then remove from heat and set aside.
- Combine almond flour, baking powder, baking soda, onion powder, onion flakes and sea salt in a medium sized microwave safe bowl and mix well. Toss in shredded mozzarella, then place the cream cheese on top. Microwave for 1 minute. Mix with a wooden spoon, then microwave for an additional 30 seconds.
- Mix again, and if the mozzarella is not fully melted, microwave in 15 second intervals until it is. Fold in 1 egg and 1 egg white and once fully combined, mix in the vinegar just until incorporated. *see notes
- Divide into four and form into buns, see photos and video above for correct shape. They will spread while baking so be sure not to form them too large. Place evenly on a baking sheet with a non stick baking mat, then brush the tops with the cooked onion/butter. Bake for 14-16 minutes, until the tops of the buns have browned.
Video
Notes
Expert Tips
- Mince the onion fairly small so that they are not huge chunks of onion on top of your buns.
- Once the vinegar hits, the dough will instantly start to puff up a little bit. Be gentle while shaping the buns to keep the most volume possible.
- Shaping the buns: they will spread quite a bit during baking so you want to make sure they aren’t formed too large. I tend to make mine in the shape of little hockey pucks. See the process photos above or the video for reference.
- This recipe can easily be doubled or tripled if you are having lots of company over, or if you want to make a large to batch to freeze.
Hubby is gonna love these!
Mine sure does!
This sounds awesome! Onion buns must taste great, I have never had those. I want to have a go at those, I love my carbs but I feel like I could cut some and this looks like a great start now that grilling season is round the corner 😀
Thanks Eva, I totally agree these are great for grilling season. Hope you enjoy!
I’ve been cutting back on grains lately, so these buns would be the perfect thing to have on hand for turkey burgers or even breakfast sandwiches. And onion is a wonderful flavour, so I’m all in!
These would be an excellent choice Leanne 🙂
Mine came out more like scones than buns, don’t think I flattened them enough :P, I was expecting like cookies but they held size but rose quite a bit next time I’ll just shape a lot flatter, the instructions threw me off a lil. (still tasted great with the keto cripsy chicken).
Hi George! Generally they do flatten a little while baking, not sure why yours didn’t, but I am glad you still enjoyed them! They really are the perfect vehicle for that tasty crispy chicken!
Do you think this will work just the same with flaxseed meal ?
Instead of the almond flour*
That is a great question Tanya! Unfortunately I have not tried this before, however, I don’t see why it wouldn’t work. Certainly worth a shot 🙂 Let me know if you try it!
Hi! Just made them and had a similar experience as Georges mentioned; I was thrown off by the instructions saying not to form them flat. Mine are still small and round like mini burgers, but I should have flatted them… I just saw your photo of that step (with the onion butter) and they seem pretty flat to me :p I suggest you clarify that. Thank you very much for a great recipe !
Hey Valerie, you are completely correct! I am going to modify my instructions now. Also, another thing I did not mention in the recipe, is that if you knead the dough too much after the vinegar is added, the buns will not rise properly. The vinegar reacts with the baking soda to expand the dough, and this happens right away. If the dough is kneaded too much, the reaction won’t happen, so the buns will remain small and hard. I will also change this in the recipe card 🙂 Thank you for your comment, I hope you give them a try again!
I have edited the recipe and I did notice there that I had mentioned the vinegar reaction in the notes. I have made it much more obvious in the instructions now 🙂