Protein Sparing Stuffed Buns

Protein Sparing Stuffed Buns

If you love  my protein sparing bread, you must try these stuffed burgers!


My friend Rebecca mentioned that she makes a “Cheeseburger Bun” for her family. Her traditional recipe is a flour and yeast bread, stuffed with hamburger and cheese. She tried the “healthified” recipe out with her family and the whole family loved it! Even my little sweetheart Trista liked it! Thanks Rebecca!

1 pound grass fed beef
1/4 onion, chopped
Optional: additional spices, salt and pepper
3 egg whites
1/4 cup unflavored egg white powder
1 tsp onion powder (if desired)
6 slices cheddar cheese (omit for protein sparing ratios)

In a fry pan, cook the beef and onions. Add salt, pepper and spices. Set aside.

Preheat oven to 350 degrees. Separate the eggs. Mix the whites in a clean, dry bowl (it won’t work if there is water in the bowl). Mix in the unflavored protein powder. Add in the onion powder.

Place the “dough” on a greased baking sheet, top with ground beef and cheese, then top with another layer of “dough.” Bake at 350 degrees for 18 minutes. Makes 6 sandwiches.

Traditional Cheeseburger Bun = 365 calories, 22.1 carbs, trace fiber
“Healthified” Cheeseburger Bun = 245 calories, 1 carb, trace fiber


“Hi Maria! Celebrated today…100 lbs off since January 2021, Total of 183 lbs gone!

Without you this would never have been possible. Your recipes are all my family eats now. Thank you again for changing my life!” – Felicia

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Maria Emmerich

About Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Anonymous says:

    Has anyone tried freezing these and then cooking from frozen? That would be a super handy healthy convenience food item. I”ve reheated oopsies from frozen before but I don’t know if these would get unbearably soggy while reheating.

  • I would make the buns and freeze them without the meat in it… I do that all the time.

  • JQ Bancroft says:

    About how large are the circles of “dough” to make six sandwiches?

  • I would say 3 and 1/2 inches across…Pretty big. I hope you enjoy!

  • Anonymous says:

    do you have to use whey to make it work? (i try not to eat whey, but otherwise it sounds good!)

  • You could try egg white protein…

  • Anonymous says:

    thank you! 🙂

  • Anonymous says:

    Alright..there must be a secret to working with the egg white mixture. My circles were about 3″, but I couldn’t get 6. I could barely get enough to top them. Very yummy. The kids wanted more for breakfast. I just need some suggestions. I couldn’t fit the whole pound of meat either.

  • Yeah, the whites are tricky. I whip them for a LONG time!!! Until I can turn the bowl upside down and they won’t come out.

    I’m glad you liked them though:)

  • Anonymous says:

    I made the Egg Rolls for breakfast and the Cheeseburger Stuffed Buns for lunch. They were both really good. However, I had trouble incorporating or folding the cream cheese into the egg whites, hence, they were small. Any suggestions on how to fold the cream cheese in without breaking down the egg whites? Janis Sue

  • Hey Janis! If you email me, I will send you a short video of me mixing in the cream cheese:)

    Happy Baking!

  • Anonymous says:

    Ok, this might sound stupid, but instead of using whey protein powder can I just use liquid whey from dripping my yogert instead? Will it work the same? Thanks!

  • Shelley says:

    Is the ground beef cooked or raw when you put it in the bun?

  • Sue Balchak says:

    when making these ahead of time, besides freezing, how do you store them for a few days?

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