(or Mini Waffle Buns)
Light, fluffy, and lightly crisp on the outside, these keto cloud buns are made with simple pantry staples and cook beautifully in either a mini waffle maker or the oven. Perfect for breakfast sandwiches, burgers, or sliders.
Ingredients
1 cup shredded mozzarella cheese (low-moisture, part-skim)
2 tablespoons cream cheese, softened
2 large eggs
½ cup almond flour
1 teaspoon baking powder
¼ teaspoon salt
Optional: ½ teaspoon garlic powder or onion powder for a savory flavor
Optional: 1 tablespoon melted butter for a richer, more bread-like texture
Instructions
- Melt the Cheese
In a microwave-safe bowl, combine the mozzarella and cream cheese.
Microwave for 30–45 seconds, stir, and repeat until fully melted and smooth.
Let cool slightly so the mixture doesn’t cook the eggs.
- Make the Dough
In a separate bowl, whisk together almond flour, baking powder, salt, and any optional seasonings.
Add the eggs and the melted cheese mixture.
Mix thoroughly with a spoon or your hands until a sticky dough forms.
Tip: If the dough is too sticky, chill for 10 minutes before cooking.
- Cook the Buns
Option A – Mini Waffle Maker (Chaffle-Style Buns)
Preheat a mini waffle maker and lightly grease.
Scoop about 2 tablespoons of dough into each mold.
Close lid and cook for 3–4 minutes, until golden and lightly crisp.
Remove and cool on a wire rack.
Option B – Oven Method (Soft Buns)
Preheat oven to 375°F (190°C).
Scoop 2–3 tablespoons of dough per bun onto a parchment-lined baking sheet, flattening slightly.
Bake for 12–15 minutes, until golden and fully set.
- Cool & Serve
Allow buns to cool for 5 minutes—they will firm up as they cool.
Slice in half and use for breakfast sandwiches, burgers, sliders, or mini pizzas.
Tips & Variations
Add shredded cheddar or Parmesan for extra flavor.
Sprinkle sesame seeds or everything bagel seasoning on top before cooking.
Toast sliced buns in butter for a crisp, golden finish.