Keto Double Smash Cheeseburgers

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Juicy grass-fed double smash cheeseburgers on low carb cloud bread bun. The best burger recipe when you have a craving and you are on the keto diet.

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Smash Burger Recipe

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smashI am so stoked to share this recipe with you guys! This low carb double cheeseburger smash burger is so epic and perfect for the keto diet. It’s all about the keto cloud bread buns, they have less than 1 net carb per piece, and they make the perfect bun for this juicy double smash burger.

You can make these beefy smash burgers in a hot cast iron pan or griddle an like I did, or you can even make them on the grill. Just make sure to smash them on a plastic cutting board with a heavy metal spatula first, then transfer to the grill.

How To Make A Low Carb Smash Burger

To make a juicy smash burger, weigh 4 ounces of meat on a scale and form it into a ball. You want to make sure each ball is the same size, so if you don’t have a scale just eyeball it. This recipes makes enough for 2 double cheese smash burgers, but you can easily double it.

Pre-heat a large cast iron pan over medium-high heat. You can even use a non-stick pan, but the sear won;t be quite as nice. Add 2 teaspoons of avocado oil and wait for it to get hot. Add two of the balls of meat to the pan and use a large and heavy metal spatula to press down as hard as you can.

The goal is to make the smash burgers flat. Season the top side of the burgers with a generous pinch of salt and pepper and let cook for about 3 minutes. Flip the burgers, and if using a cast iron pan, really get in the and scrape the meat off the pan, as it liked to stick.

smash burger cloud bread bun
Juicy double cheese smash burgers with keto cloud bread buns

 

How To Melt Cheese For A Cheeseburger?

All it takes is two ice cubes and a lid to help the cheese melt perfectly and hug the sides the the cheeseburger in a way you have never seen before. First, grate some cheddar cheese or any cheese of your liking. Grated cheese melts quicker and more evenly then slices of cheese.

After you top the burgers with some cheese, add two ice cubes to the pan and cover with a lid or sheet pan. This amazes people every time I do it! The steam not only helps melt the cheese but it adds some moisture to the burgers.

Allow the smash burgers to cook 1 minute after putting the cheese on and then take the lid off. You will see the most beautifully melted cheese ever.

Low carb cheeseburger recipe
Keto smash cheeseburger recipes

How Do I Make A Keto Hamburger Bun?

The easiest way to make a low carb keto hamburger bun is by making cloud bread. You only need two ingredients to make cloud bread, cream cheese and eggs. Make sure the cream cheese is room temperature and that it is full fat.

Beat the egg whites until they are very stiff peaks. If you are not sure what that looks like, watch the video in this post. I add 1/4 teaspoon of cream of tartar to the egg whites, that helps make them more stuff, but it’s optional if you don’t have it.

Beat the egg yolks with the cream cheese and then fold in the egg whites. More sure to gently fold, don’t mix, as you want the air bubbles to stay inflated. Use a 1/2 cup measuring cup to pour the batter on to parchment paper lined sheet trays, form a bun size, and bake in the oven for 30 minutes.

Make sure to check out my other beef recipes:

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Smash Burger Recipe

Smash Burgers with Low Carb Buns

Course: Main Course
Cuisine: American
Keyword: burger, cheeseburger, keto, low carb, smash burger
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 2 people
Calories: 779 kcal
Author: Bobby Parrish

These double cheese smash burgers are epic! Served on a low carb cloud bread bun for the ultimate keto burger. Juicy grass-fed beef, melted cheddar cheese, and light as a pillow buns.

Print

Ingredients

For the burgers:

  • 1 pound grass-fed beef
  • 4-6 ounces cheddar cheese grated
  • Avocado oil
  • Kosher salt & pepper
  • Lettuce tomato, & condiments

For the cloud bread:

  • 6 eggs
  • ¼ cup plus 2 tablespoons of room temperature cream cheese
  • ¼ teaspoon cream of tartar optional
  • ½ teaspoon dried oregano

Instructions

  1. To make the cloud bread pre heat oven to 300 degrees F. Make sure the cream cheese is at room temperature or it won’t melt into the batter. Carefully crack the eggs in a large bowl and separate the egg yolks and place them in another bowl. If any of the egg yolks breaks into the egg whites, you have to throw them out and start over. Add the cream of tartar to the egg whites and use a hand mixer to beat the egg whites until they reach stiff peaks. The cream of tartar helps the egg whites get stiff, but if you don’t have it skip it. Make sure the egg whites are very stiff, otherwise the bread won’t bake well.
  2. Use the same mixer to combine the egg yolks with the cream cheese and beat until very smooth. Use a spatula to add half of the egg white mixture to the egg yolks. It is very important that you fold the mixture together, and NOT STIR, otherwise you will deflate all the bubbles. Once the first batch of egg whites is mostly incorporated and the rest and fold until combined. It’s ok if the mixture is not completely smooth, you don’t want to over mix the batter.
  3. Place a layer of parchment paper on two sheet trays and use a ½ cup measuring cup to scoop the batter on to the parchment paper. Try to make the shape the size of a bun, and use a spoon to make it even. The batter will spread a little, so make sure not to make them too thin or wide. Recipe will make 8 cloud breads. Sprinkle a little of the oregano on the top of the buns and bake in the oven for 27-30 minutes, or until deep golden brown in color. Remove from oven and allow to cool. For storage, let the cloud bread sit out overnight so they get a bit dry, then transfer to a zip-top bag and keep in the fridge for 3 days, or freezer for 3 months.
  4. Make the burgers by weighing 4 ounces of meat and rolling it into a ball. Do this with the remaining meat, 1 pound of ground beef is enough for 2 burgers. Pre-heat a large cast iron pan or griddle pan over medium-high heat. You can also use a non-stick pan, but the crust won’t be quite as nice. Add 2 teaspoons of avocado oil to the pan, and once it’s hot, add two of the balls of meat and press down as hard as you can with a large metal spatula. Watch the video to see how I do it. Season the burgers with a generous pinch of salt and a few cracks of pepper. Cook for 3 minutes, or until juices begin to pool on top, and flip. You need to be aggressive with the flip and really scape the meat off the pan. Season the other side with more salt, pepper, and then add some grated cheese over the burgers. Drop 2 ice cubes in the pan and cover with a lid or a sheet tray. Cook for 1 minute, or until the cheese is melted and remove from pan. Repeat with second batch of beef. If you want to cook burgers on the grill, smash them on a plastic cutting board and then transfer to a very hot grill. You can’t smash them directly on the grill grates, or they will fall through.
  5. Build your burgers and enjoy!

Recipe Video

Recipe Notes

Macros per double cheeseburger with top & bottom bun:

779 calories

1.66 grams of total & net carbs

62.7 grams of fat

56.5 grams of protein

0 fiber

 

Macros per cloud bread, recipe makes 8:

93 calories

0.74 grams of net & total carbs

9.6 grams of fat

5.5 grams of protein

0 fiber

Nutrition Facts
Smash Burgers with Low Carb Buns
Amount Per Serving (1 burger)
Calories 779 Calories from Fat 564
% Daily Value*
Fat 62.7g96%
Carbohydrates 1.66g1%
Protein 56.5g113%
* Percent Daily Values are based on a 2000 calorie diet.

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2 thoughts on “Keto Double Smash Cheeseburgers”

  1. Vickie

    This looks to be a GREAT and EASY recipe! I’ll be making it this week! It’s been a LONG time since I’ve had a hamburger with a bun. Love the extra tips like the ice cubes, too! Thanks so much for all that AND your enthusiasm! Blessings to you and yours!

    Reply

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