Soft, hearty, and packed with protein, these Egg Free High Protein Keto Cottage Cheese Burger Buns are your new go-to for burgers, sandwiches, or a satisfying low-carb snack. Each bun delivers 27g of protein and only 8g of net carbs, making it a perfect fit for your keto diet goals.
Made with simple ingredients like almond flour, cottage cheese, and whey protein, these low carb buns bake up golden brown and delicious — no weird textures or eggy taste here!
You can even make a full meal by pairing these keto burger buns with my Mediterranean Keto Burger recipe (coming soon!).
Why You’ll Love These Keto Buns
- High-protein: Each bun packs 27g of protein to keep you full and fueled.
- Low-carb goodness: Just 8g net carbs per bun — perfect for keto and low-carb diets.
- Soft and satisfying: No dry or crumbly texture — just tender, golden brown buns.
- Easy to make: One bowl, simple ingredients, and ready to bake!
- Versatile: Use them for burgers, sandwiches, or meal prep.
Watch me make this recipe in my quick video – it’s like cooking together in the kitchen!
How These Buns Are Different from My Other Keto Bread Recipes
I get asked often: which keto buns should I make?
Here’s a quick guide to help you choose the best one for you:
- Keto Bread Rolls: Made with flaxseed for a hearty, nutty flavor. Best for dense sandwich buns.
- Keto Cottage Cheese Brioche Buns: Rich, buttery, softer – perfect for breakfast sandwiches.
- These High Protein Cottage Cheese Buns: Lighter, sturdier, higher in protein, ideal for burgers and meal prep!
Each recipe has a different texture and flavor — and they’re all great options depending on your needs.
Ingredients
- Full-fat cottage cheese (blended smooth)
- Almond flour
- Unflavored whey protein powder
- Golden flaxseed meal
- Baking powder
- Salt
- Apple cider vinegar
- Melted butter
- Garlic powder
- Sesame seeds or everything bagel seasoning for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- In a blender, blend the cottage cheese until silky smooth.
- In a large mixing bowl, combine almond flour, whey protein powder, golden flaxseed meal, baking powder, salt, and garlic powder.
- Stir in the blended cottage cheese, apple cider vinegar, and melted butter. Mix until a soft dough forms. If the dough feels too thick, add a teaspoon of water at a time. If it’s too soft, sprinkle in a little almond flour.
- Divide the dough into 4 equal portions and shape each into a bun.
- Place the buns on the prepared baking sheet, sprinkle with sesame seeds or everything bagel seasoning.
- Bake for 20-25 minutes, or until golden brown and firm to the touch.
- Let cool on a wire rack before slicing.
Tips for Best Results
- Blend your cottage cheese very smooth for the silkiest dough.
- Use fine almond flour – no coarse or gritty almond meal.
- If the dough is too thick, add a splash of water.
- If the dough is too thin, add a couple of tablespoons of almond flour.
- Wet hands make shaping easier!
- Cool completely to avoid a gummy center.
- Store in an airtight container in the fridge for up to 5 days.
Ingredient Swaps and Additions
- Swap butter for extra virgin olive oil for a dairy-free twist.
- Add onion powder, Italian seasoning, or dried herbs for even more flavor.
- Want a cheesy top? Sprinkle cheddar cheese over the buns before baking!
Storage Tips
- Fridge: Store cooled buns in an airtight container for up to 5 days.
- Freezer: Wrap individually in plastic wrap, then place in a freezer bag. Freeze for up to 2 months.
What to Serve with These Buns
These buns were made for building epic keto burgers!
Pair them with my Mediterranean Keto Burger (recipe coming soon) for the ultimate low-carb meal.
These keto hamburger buns are also delicious with chicken salad, egg salad, or your favorite keto sandwich fillings.
More Keto Bread Recipes to Try
- Keto Bread Rolls (Flaxseed)
- Keto Cottage Cheese Brioche Buns
- Egg Free High Protein Keto Cottage Cheese Bread
- High Protein Keto Cottage Cheese Bread Recipes
FAQ
H3: Are these buns gluten-free?
A: Yes! They are made with almond flour and whey protein isolate, making them naturally gluten-free and low-carb.
H3: Can I use coconut flour instead of almond flour?
A: No, coconut flour absorbs too much moisture and would make the buns dry.
H3: How much protein is in each bun?
A: Depending on your ingredient brands, each bun will have about 16–18 grams of protein!
H3: Can I make them dairy-free?
A: You can try swapping cottage cheese for dairy-free cream cheese and butter for olive oil, but results may vary.
Q: Can I use psyllium husk powder instead of flaxseed meal?
A: Psyllium husk powder absorbs more moisture than flaxseed, so it will change the texture of the dough. For this specific recipe, flaxseed gives the best airy texture. If you want to experiment next time, start with half the amount of psyllium and adjust with water if needed.
Q: Can I swap the whey protein for egg white protein powder or something else?
A: You can use unflavored egg white protein powder instead of whey protein isolate, but the texture will be slightly different—less soft and airy. For best results, whey protein isolate is recommended because it gives the buns their signature airy texture and delicious bread feel. If using egg white protein, you might need to adjust the moisture slightly.
Q: Is this recipe gluten-free and good for a ketogenic diet?
A: Yes! This recipe is naturally gluten-free and low in carbs, making it perfect for a ketogenic diet and anyone following a gluten-free lifestyle. It’s a great option if you need a delicious bread without traditional purpose flour or bread flour.
Q: Can I use sour cream, ricotta cheese, or Greek yogurt instead of cottage cheese?
A: You could use full-fat ricotta cheese or thick Greek yogurt as a swap for cottage cheese. Just remember, small curd full-fat cottage cheese gives the best results for this easy recipe.
Egg Free High Protein Keto Cottage Cheese Buns
Equipment
- 1 Spatula
Ingredients
- 1 cup full-fat cottage cheese
- 3/2 cups almond flour 1 + 1/2 cups
- 1/2 cup whey protein powder unflavored
- 2 tablespoons flaxseed meal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon apple cider vinegar
- 2 tablespoons butter unsalted, melted
- 1 teaspoon garlic powder
- 1 tablespoon sesame seeds or everything bagel seasoning for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- In a blender, blend the cottage cheese until silky smooth.1 cup full-fat cottage cheese
- In a large mixing bowl, combine almond flour, whey protein powder, golden flaxseed meal, baking powder, salt, and garlic powder.3/2 cups almond flour, 1/2 cup whey protein powder, 2 tablespoons flaxseed meal, 1 tablespoon baking powder, 1/2 teaspoon salt, 1 teaspoon garlic powder
- Stir in the blended cottage cheese, apple cider vinegar, and melted butter. Mix until a soft dough forms. If the dough feels too thick, add a teaspoon of water at a time. If it’s too soft, sprinkle in a little almond flour.1 tablespoon apple cider vinegar, 2 tablespoons butter
- Divide the dough into 4 equal portions and shape each into a bun.
- Place the buns on the prepared baking sheet, sprinkle with sesame seeds or everything bagel seasoning.1 tablespoon sesame seeds
- Bake for 20-25 minutes, or until golden brown and firm to the touch.
- Let cool on a wire rack before slicing.
Video Recipe
Notes
- Texture Tip: Use fine almond flour and a quality whey protein isolate for the best airy texture.
- Storage: Store in an airtight container in the fridge for up to 5 days, or freeze individually wrapped buns.
- Ingredient Swap: You can substitute golden flaxseed meal with psyllium husk powder, but the texture will be a little denser.
- Other Bun Recipes:
I’m so excited to finally share this! These buns came out soft, sturdy, and full of flavor. I wanted a high protein, egg-free alternative that didn’t taste eggy or fall apart and I’m really proud of how well these turned out. Perfect for burgers or sandwiches. Hope you love them as much as I do!