Preheat your oven to 350 degrees F and prepare your baking pan. Grease the bun pan a little bit and place on a baking sheet or place greased canning rings on the parchment lined baking pan.

Add the eggs to your blender or food processor first. Follow with the cream cheese, then lastly put in the almond flour, baking powder, sweetener and sea salt.

Blend or process for 30 seconds. Stop the blender or processor and scrape down the sides of the container to evenly blend the dough ingredients.

Blend again for 30 seconds then let the batter sit in the blender for 5 minutes. This gives the almond flour time to soak up the liquid ingredients and become thickened.

They are ready when they appear glossy and firm in the middle. They will not turn as golden brown as yeast bread buns, so do not overcook them because they are still light colored.

Let them cool on the pan for 5 minutes so you can easily press them out of the mold without tearing. Finish cooling them on a wire rack before using for your burger.

This recipe makes 3 large 4-inch buns, or 5 small 3-inch buns. One batch of 3 large buns gives you two tops and two bottoms. The third bun will be split in half to create two bottoms. Keep this in mind if you are going to add your favorite toppings to the top of the buns.

The smaller canning ring sized ones make great sliders for ham and cheese or hamburgers when you split one in half or use one for the top and one for the bottom.

Store any leftovers in an airtight container in the fridge up to 5 days or freeze up to 3 months. Thaw at room temperature or toast in the toaster if pre-split.