*I've been searching for a good keto burger bun recipe, and this one looks amazing! Thank you for sharing.*

Already tried it, its perfect! Thank you for this recipe! A guilt-free buns, soft and taste like regular bun. Thank you so much!

Look at the size of then bun with only this amount of flour! Awesome! It will be perfect for my burger patty. Thank you for the recipes!

OMG, can't wait to make these, thanks you!!

Definitely a keeper! ❤️👏 Thanks for sharing!

they look amazing, I have to try them out! thank you for the recipe :)

Thank you so much 🙏🏻❤️

looks amazing. going to give it a try

Thank you

Wow, Wow! Ingenious! Great recepit! Thank you for sharing! Greetings from Kuala Lumpur, Malaysia Edith, a happy Subcriber

Muchas gracias, lo valoro tanto 💕 Dios te bendiga 🙏

@Kitchen22

Жыл бұрын

Gracias por apoyar nuestro canal. 🥰

Amazing! I made them today. They turn out perfect. Soft, flavoursome, delicious. My husband was delighted as well as myself. Thank you for sharing. Greetings from Singapore 🌷🌷🌷 Edith, a happy Subscriber

@Kitchen22

2 жыл бұрын

Wonderful! It's lovely to know it turns out perfect for you. 👍👍

@ROSASILVA-fh4ww

Жыл бұрын

Os meus não crecerm na segunda fermentação 😢

Thank you for this recipe

@Kitchen22

Жыл бұрын

You're most welcome 😉

Impressive

Thank you so much. Is there any substitute to oat fibre as it is not available in my country?

Боже, это просто изумительный рецепт! Я давала это хлеб, на пробу коллегам на работе и друзьям, не придерживающихся кето- питания. Они все остались в полном восторге и не заподозрили отсутствие пшеничной муки) Также, у меня не было овсяной клетчатки, и я добавила двойное количество льняной муки. Этот рецепт отлично подходит для хлебопечки ( я добавляю сначала сырые ингридиенты: яйца, масло, вода, дрожжи, потом муку, псиллум, соду, соль) смотрите по консистенции, тесто должно быть эластичным после вымешивания, возможно, потребуется убавить воды. Это самый вкусный кето -хлеб на сегодняшний день, большое спасибо еще раз! God, this is just an amazing recipe! I gave this bread to my colleagues at work and friends who do not adhere to keto nutrition. They were all completely delighted and did not suspect the absence of wheat flour) Also, I didn't have oat fiber, and I added double the amount of flaxseed flour. This recipe is great for a bread maker (I add raw ingredients first: eggs, butter, water, yeast, then flour, psillum, soda, salt) look at the consistency, the dough should be elastic after kneading, you may need to reduce the water. This is the most delicious keto bread to date, thank you again!

@Kitchen22

10 ай бұрын

⚘⚘⚘

@olgakrasnov2752

9 ай бұрын

Это не кето хлеб😂 овсянку нельзя😂

Yummy! You deserve more subscribers, I am one for sure 🤩

@Kitchen22

2 жыл бұрын

Thank you! 😉😉

@alexandralungu4420

2 жыл бұрын

My thoughts exactly. The recipes are brilliant.

Hi inplace of eggs can I add lupin flour - to cover protein content ? if so how much ? as I have leaky gut ?

These look amazing! Should I blend store bought flax meal to a finer flour and can I use psyllium husk flakes? Also, can I use carton egg whites? Thank you so much!

@Kitchen22

Жыл бұрын

April, yes you should blend the flax meal to flour. Not sure is psyllium husk flakes also means whole psyllium husk, if yes then you have to blend it to only half of its original volume but not too fine until powder form so that it can absorb water properly. The details is in the Description under Useful Tips. Yes you can use cartoon egg whites but make sure they at room temperature when use. ⚘

These look outstanding!! Do you use psyllium husk powder or whole husk?

@Kitchen22

Жыл бұрын

We use whole psyllium husk and grind it into half of its original volume. Avoid using powder form. Other useful tips under description box will be helpful to know too.

Hi, i tried the recipie and mine does not become stretchy, i mixed for 20 minutes and still very mush

It looks delicious. Thanks for sharing. I will subscribe into your channel.. Q: when you bake the bun do you turn on the heat from top or bottom? And after 14 min i open the door and cover the bun with aluminum foil and return it back to complete 25 min, is that correct

@Kitchen22

Жыл бұрын

Thank you for following the channel 🥰 we are using a convection microwave oven. If you use oven yes try top and bottom hearlt. 14min mark to cover foil is a reference based on our oven. Observe the bun starting browning and already rise tall and round is the time you can cover. Yes continue to bake until you reach 25 min.

Os meus não cresceram na segunda fermentação, ficaram parecendo panquecas. Mas ficaram saborosos.

@Kitchen22

Жыл бұрын

Puede haber muchos factores que causen esto, comenzaré por verificar la temperatura de prueba y probaré con otra marca de levadura. 😊😊

I have followed all you steps. The instant Yeasts with warm water raised well. The dough increased in volume x1.5 times, but Buns did not raised during the baking. Are you sure that you used an instant Yeasts? It is intended to be mixed with dry flower where Active Yeasts rises in the water.

@Kitchen22

9 ай бұрын

Sorry to hear this. Yes we do use instant yeast.

@agnostikshaco7006

8 ай бұрын

Probably you missed the "second rest" part.

Hi! Do you think this will work as a loaf, baked in a loaf pan? :) Thank you!

@Kitchen22

Жыл бұрын

Andrea, yes it might but do try with half of the ingredients to test run would be s great idea 🤞😊

This is one of the best keto bun recipe. easy and not too many ingredients and steps..Can I skip the oat fibre? will it change the texture of the bun?

@Kitchen22

Жыл бұрын

We wouldn't skip the oat fibre as it really makes a difference in creating a softer texture bun just like a normal bun :)

@teayabern

Жыл бұрын

@@Kitchen22 ok noted..thank you. I will try the recipe soon.

Hello: The buns look real good. 👏👍The problem with almond flour is that it is very inflammatory, too much omega 6s, so how about lupin flour, there is another channel where the lady make a loaf of bread with lupin flour the only difference is that she adds vital wheat, which is inflammatory also. So my question is if using lupin flour will rise not using vital wheat. Thanks

@Kitchen22

Жыл бұрын

Hi Martha, if inflammation is your focus, I would suggest you keep to wholefood high in Omega 3. All nut and/or seed breads are usually high in Omega 6 in general speaking. However, if you are really craving for breads and buns, you can look for other options which can be found in our bread playlist :). E.g. flaxseed bread, flaxseed chia bread which are both high in fiber and Omega 3 properties, psyllium husk & konjac bread, psyllium husk & oat fiber bread which both completely skip nuts and seeds, or even coconut flour biscuits which can be enjoyed as buns. The texture cannot be comparable to bakes made with vital wheat as vital wheat can mimic ordinary bread very closely but it is definitely not gluten free. However, bakes we suggested are equally delicious. We have lupin scones too, which can also be used as buns. Hope this helps.

@marthaholtquist6331

Жыл бұрын

👍

Hello, I might feel awkward using the translator. I'd like to adjust the percentage of this recipe by changing almond powder to oat fiber and increasing flax seed powder, any suggestions?

@Kitchen22

4 ай бұрын

Not sure it will be a good idea but we never experiment as such though. If you love flax centric then I would suggest you can look into another flax recipe bread in the bread playlist. It may even better off guarantee good outcome as those we have made tonnes of them and they really good

@user-uh2vv8or5r

4 ай бұрын

​@@Kitchen22 Thank you for your reply. It's an honor

@dianegougelet1829

4 ай бұрын

Look at KETOKING'S Bun recipe. Unsure how much is different, but it is close to what you're looking for. Good luck.🙋

@cathypang1984

4 ай бұрын

Hi, instead of almond flour, could I use half sunflower seeds flour and half pumpkin seed flour? Thank you.

@Kitchen22

4 ай бұрын

Technically it sound workable but the worry is the fat content of the seeds vs nuts may differ and not sure how it will impact the texture and density. However we always stay curious and will give it a try if those are our preferred ingredients but be also ok to ready for something which may not be the same outcome 😊

Hi there. Can i use lakanto/monk fruit sweetener to replace the honey?

@Kitchen22

9 ай бұрын

Probably won't work but not sure about that as it is suppose to be the 'food's to feed the yeast to do its work and towards the end they should be turned into CO2 with not much carbs left if that's your concern

Do you think converting the 180g almond to 40g coconut would work?

@Kitchen22

Жыл бұрын

Hi Alexandra, it's unlikely as we've tried proofing coconut flour before in other test recipes and we have no luck to get it rise so well like this one.

Hi- can these be made without the oat fibre if you don't have any?

@Kitchen22

11 ай бұрын

Unfortunately you can't as it give the right soft and fluffy texture

Da para substituir a farinha de amêndoas por farinha de côco?

@Kitchen22

Жыл бұрын

Desafortunadamente, no podemos sustituirla por harina de coco porque es demasiado densa y no dará la misma textura esponjosa :(

How long would it last in the fridge? And can I freeze it?

@Kitchen22

9 ай бұрын

Of course not recommended as the bread texture might not be the same after thawing but definitely ok up to 3 months. You can actually just keep in the fridge up to a week. But keep container dry as it will release moist. Putting a piece of kitchen towel in the container can help to absorb moisture.

I made them yesterday, but the dough was very wet! I could hardly form a ball. Then when I proved them they flattened out completely. I baked them anyway. They are like flat breads. Very tasty. I do see the potential. But i though 180 ml of water was too much to add to my dough! What could have I done wrong? Any suggestion?

@BadNewsBerrington

5 ай бұрын

The same thing happened to mine. They also turned an ugly grey/green color. I think where I went wrong was the temperature in the house was too cold.

@cathypang1984

4 ай бұрын

​@BadNewsBerrington that color probably is due to the brand of psyllium husk that you used. I use Now Foods brand and that brand never gives me problems.

Tem substituto para fibra de aveia ?

@Kitchen22

Жыл бұрын

Podría ser más fácil probar otras recetas que no usan fibra de avena. Vea otras recetas de pan aquí: kzread.info/head/PLhM-nWpdjOa6tU2lAnLwTbV_alrFas8bx 😊😊

How is honey consider as keto ? Thanks for the recipe anyway ❤️😊

@Kitchen22

Жыл бұрын

As explained at point #9 under the Useful Tips, there won't be any carbs after the yeast is fully proofed.

I’m not sure what happened but mine started changing color during proofing. They were going grey. After baking the color was like charcoal. 😂. They’re still soft but I’m not so sure I want to even test them out.

@Kitchen22

4 ай бұрын

Hmmm..not sure about this. But they are people do experience certain type of psyllium husks will cause the bakes to change to darker colour or even purple

What can i use instead of psyllium?

@Kitchen22

Жыл бұрын

Unfortunately I don't think any other substitute would work Sharihan😬, at least not something we are aware of to give equal result

I search through the comments to see if anyone has had success or not. Most of the comments are either thank you or looks amazing. Not helpful people. I’m sure the website appreciates it though.

Boa tarde gostaria que traduzisse para o português ,!sou Brasileira !!

@Kitchen22 If you are allergic to Flaxseed, can you replace it with anything else and get a similar result?

@Kitchen22

Жыл бұрын

Yes. You sure can do. Try browse the Keto Bread playlist. There plenty of recipes which does not use flax. Sunflower seed bread, pumpkin seed bread, psyllium husk and oat fiber, Coconut and flax etc etc kzread.info/head/PLhM-nWpdjOa6tU2lAnLwTbV_alrFas8bx

Net carbs 4.8 ? I dort think so becouse all together 48 - Fiber 37 = 8 max

That looks like a great bun! Bad hamburger patty though.

Can we make it without eggs ?

@Kitchen22

Жыл бұрын

Unfortunately for this recipe is tough 😬

Разве можно овсянку на кето?

@Kitchen22

9 ай бұрын

Oatmeal is neither keto nor lowcarb

dose it have eggy teast ? :(

@Kitchen22

Жыл бұрын

Not at all 😉☺

Nice looking buns I guess. But all the oat flour and condiments just added back all the calories & carbs you’re trying to avoid in bread? No gluten…

@suzannewynn5879

Ай бұрын

It's oat FIBER. Not flour. 😊

Well, mine came out flat. I think I did not follow directions properly and did not get the elasticity. The dough therefore, did not rise enough. The buns are poofy, but not like yours. I will have to try again. I saw that you mentioned needing boiling water but I’m not sure for what. Boiling water would kill yeast. Can you clarify that instruction?

@Kitchen22

Жыл бұрын

Sorry it did not turn out well for your bread 😔 Warm water is fine. It's for the psyllium husk to take effect. Also make sure your ingredients are all at room temperature to make sure it does not bring down the water temperature. If you add in the warm water gradually it won't kill the yeast. Proofing part needs a warm oven for the yeast to thrive. Preheat to 100 deg Celsius and turn it off before you put your buns in is important. Yeast loves warm environment to do its best. Make sure your measurement are all accurate and the psyllium husk must not be in too fine . As a guide, get the whole psyllium husk and grind it to half of its original volume. That's the level of finest you need. Wish you all the best!🤞

@angiesnyder5688

Жыл бұрын

@@Kitchen22 I think that my recipe was too wet. I added in that last bit of warm water, and I think it made it too moist. I will try again, I just need to pay attention that the elasticity will happen and get that sticky texture. Had I read more thoroughly on your instructions, I should have stopped adding water. Then, I think they would have turned out, because my yeast did bloom quite well in the initial steps. But did not rise to double as expected. I measured/weighed the ingredients as you suggested. I will try again. Thank you!

The dough does not rise in the oven

@Kitchen22

Жыл бұрын

Hi, thank you very much for trying our recipe and I'm regret to hear that it doesn't rise in first attempt. There're a lot of potential reasons why the dough doesn't rise in the oven: 1. The yeast may be inactive or dead. If the yeast is old or has been stored improperly, it may not work properly. We can try using fresh yeast to be sure. 2. We need to ensure that the oven is pre-heated to 100°C (212°F) before we proof the dough and also keep a bowl of boiling water inside the oven during the process. Refer to the useful tips if any of the suggestions is useful. 🙏☺

@GogaMuratov

Жыл бұрын

@@Kitchen22 Hello, regarding yeast, I will say that they were bought before cooking, but they were dry bakery, if you need live yeast, then this explains a lot, but they were dry in the video. As for the oven, all the steps were taken in accordance with the recipe, all weight compliance and step by step.

@GogaMuratov

Жыл бұрын

@@Kitchen22 If yeast didn't work, the dough wouldn't rise at all, would it?

@Kitchen22

Жыл бұрын

Hi, if it's dry yeast we need to use instant yeast instead of active dry yeast. If yeast doesn't work, the dough will not rise. Happy baking 😊😊

Too much work. Honey isn't keto anyway.

@user-mp2vd6ym9k

6 ай бұрын

A T-spun of honey divided for 9 buns, become nothing, also you can use maple sirope

@cross-eyedmary6619

6 ай бұрын

The yeast eats it. It’s just for the yeast.

@CaptainHieronymusLex

Ай бұрын

Wie kann man als Deutscher nicht wissen wie Hefe funktioniert

be honest ...does this taste like cardboard? i tried a lot of keto bread and so far none taste like bread

Oat Yeast THATS NOT KETO

@CaptainHieronymusLex

Ай бұрын

Oat fiber ≠ oats