Keto Sloppy Joes with Homemade Buns

There are few meals as nostalgic as a Sloppy Joe. Juicy ground beef simmered in a sweet-and-savory tomato sauce, piled high on a soft bun—it’s childhood comfort food at its finest. But traditional recipes often come with two big downsides: loads of sugar in the sauce and carb-heavy white buns.

That’s where this recipe comes in. Our Keto Sloppy Joes with Homemade Buns give you all the messy, saucy satisfaction you love—without the sugar crash. With fluffy low-carb buns and a flavorful filling sweetened with Keystone Pantry Brown Allulose, this is one comfort food you can truly feel good about eating.

---

Why This Recipe Works

• Sweetness without sugar – Brown Allulose brings that classic brown sugar flavor without carbs.

• Homemade keto buns – Soft, chewy, and sturdy enough to hold the filling (no falling apart!).

• Family-friendly – A dish everyone at the table will dig into—keto or not.

• Make-ahead friendly – Both buns and filling can be prepared in advance for easy weeknight meals.

---

Ingredients (and Why We Use Them)

For the Keto Buns

• Almond Flour (1 ½ cups) – Low-carb, high in healthy fats, and naturally gluten-free. Provides the nutty base for the buns.

• Ground Flaxseed (¼ cup) – Adds fiber for better digestion and helps bind the dough.

• Baking Powder (1 tbsp) – Ensures a nice rise and bread-like texture.

• Salt (½ tsp) – Enhances flavor and balances the richness.

• Keystone Pantry Brown Allulose (2 tbsp) – Gives subtle sweetness and softness, mimicking the role of brown sugar.

• Eggs (2 large) – Bind everything together while giving structure and protein.

• Butter or Coconut Oil (2 tbsp, melted) – Keeps buns moist; choose butter for richness or coconut oil for dairy-free.

• Shredded Mozzarella (½ cup) – Provides structure so the buns don’t crumble—a trick often used in keto baking.

• Warm Water (¼ cup) – Brings the dough together and activates the baking powder.

For the Sloppy Joe Filling

• Ground Beef (1 lb) – The hearty, classic choice. Substitute ground turkey or chicken for a lighter version.

• Onion (½ small, diced) – Adds natural sweetness and depth.

• Green Bell Pepper (½ small, diced) – Brings crunch, freshness, and color.

• Garlic (2 cloves, minced) – Adds savory flavor and aroma.

• Tomato Sauce (½ cup) – The base of the sauce. Use no-sugar-added to stay keto.

• Tomato Paste (2 tbsp) – Thickens the sauce and intensifies flavor.

• Keystone Pantry Brown Allulose (2 tbsp) – Balances acidity with molasses-like sweetness, just like traditional Sloppy Joes.

• Worcestershire Sauce (1 tbsp) – Adds tangy umami depth. For strict keto, swap with coconut aminos.

• Mustard (1 tsp) – Brightens the sauce and cuts richness.

• Smoked Paprika (½ tsp) – Lends subtle smokiness.

• Chili Powder (½ tsp) – Adds warmth and complexity without overwhelming spice.

• Salt & Pepper (to taste) – Essential for balance.

• Water (½ cup) – Helps create the perfect saucy consistency.

---

Step-by-Step Instructions

1. Make the Keto Buns

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a bowl, whisk together almond flour, flaxseed, baking powder, salt, and Brown Allulose.

3. Stir in eggs, melted butter, and mozzarella. Mix well.

4. Slowly add warm water until a soft dough forms.

5. Divide into 4–6 buns, place on the baking sheet, and bake for 15–20 minutes until golden. Cool before slicing.

2. Make the Sloppy Joe Filling

1. In a skillet over medium-high heat, brown the ground beef. Drain excess fat if needed.

2. Add onion, bell pepper, and garlic. Sauté 2–3 minutes until softened.

3. Stir in tomato sauce, tomato paste, Brown Allulose, Worcestershire (or coconut aminos), mustard, smoked paprika, chili powder, salt, and pepper.

4. Add water and simmer for 5–7 minutes until thickened.

3. Assemble & Serve

Slice your buns, toast lightly if desired, and pile on the saucy filling. Serve warm and enjoy the messy, comforting goodness of keto-friendly Sloppy Joes!

---

Nutrition Facts (Per Serving: 1 Bun + Filling)

• Calories: 770 kcal

• Carbs: 23.8g

• Fiber: 8g

• Net Carbs: 15.8g

• Fat: 60.5g

• Protein: 44g

---

Tips & Variations

• Spicy kick – Add extra chili powder or a dash of hot sauce.

• Cheese-topped buns – Sprinkle shredded cheese on top of the buns before baking.

• Meal prep friendly – Make a batch of buns and filling ahead of time; store separately and assemble when ready.

---

FAQ

Q: Can I freeze the buns?
Yes. Wrap individually and freeze up to 2 months. Thaw at room temp or reheat in the oven.

Q: Can I make this dairy-free?
Yes. Use coconut oil instead of butter and a dairy-free cheese alternative in the buns.

Q: Why allulose instead of other keto sweeteners?
Keystone Pantry Brown Allulose tastes just like brown sugar without carbs or aftertaste. It caramelizes beautifully and keeps recipes authentic.

Q: Can I use other meats?
Yes. Ground turkey, chicken, or even pork all work. Adjust seasoning to taste.

Q: How do I store leftovers?
Keep the filling in the fridge up to 4 days or freeze for 3 months. Buns store separately at room temp for 3 days, fridge for 1 week, or freezer for 2 months.

---

👉 This recipe isn’t just about eating keto—it’s about enjoying real comfort food without compromise. The sweet-and-savory balance of the filling paired with fluffy homemade buns makes this a family-friendly dinner you’ll come back to again and again.

 

Keto Sloppy Joes with Homemade Buns

Ingredients

For the Keto Buns:

• 1 ½ cups almond flour
• ¼ cup ground flaxseed
• 1 tbsp baking powder
• ½ tsp salt
• 2 tbsp Keystone Pantry Brown Allulose
• 2 large eggs
• 2 tbsp melted butter or coconut oil
• ½ cup shredded mozzarella
• ¼ cup warm water

For the Sloppy Joe Filling:

• 1 lb ground beef
• ½ small onion, diced
• ½ small green bell pepper, diced
• 2 cloves garlic, minced
• ½ cup tomato sauce
• 2 tbsp tomato paste
• 2 tbsp Keystone Pantry Brown Allulose
• 1 tbsp Worcestershire sauce (or coconut aminos for strict keto)
• 1 tsp mustard
• ½ tsp smoked paprika
• ½ tsp chili powder
• Salt and pepper to taste
• ½ cup water

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix almond flour, flaxseed, baking powder, salt, and Brown Allulose. Add eggs, melted butter, and mozzarella. Gradually add warm water until dough forms.
3. Divide dough into 4–6 buns, place on baking sheet, and bake 15–20 minutes. Let cool.
4. In a skillet, brown ground beef. Drain excess fat. Add onion, bell pepper, and garlic; sauté until softened.
5. Add tomato sauce, tomato paste, Brown Allulose, Worcestershire sauce, mustard, smoked paprika, chili powder, salt, and pepper. Add water and simmer 5–7 minutes until thickened.
6. Slice buns, toast if desired, and spoon filling onto each bun. Serve warm.

Nutritional Facts (Per Serving)

• Calories: 770 kcal
• Total Carbohydrates: 23.8 g
• Fiber: 8 g
• Net Carbohydrates: 15.8 g
• Total Fat: 60.5 g
• Protein: 44 g

FAQ

Can I freeze the buns?

Yes. Wrap individually and freeze up to 2 months. Thaw at room temp or reheat in the oven.

Can I make this dairy-free?

Yes. Use coconut oil instead of butter and a dairy-free cheese alternative in the buns.

Why allulose instead of other keto sweeteners?

Keystone Pantry Brown Allulose tastes like brown sugar without carbs or aftertaste. It caramelizes beautifully and keeps recipes authentic.

Can I use other meats?

Yes. Ground turkey, chicken, or even pork all work. Adjust seasoning to taste.

How do I store leftovers?

Keep the filling in the fridge up to 4 days or freeze for 3 months. Buns store separately at room temp for 3 days, fridge for 1 week, or freezer for 2 months.