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Bamboo Love
United States
เข้าร่วมเมื่อ 21 พ.ย. 2023
Hello everyone! Welcome to my channel! My name is Melinda. I love to cook gluten free and low carb healthy foods using bamboo fibers. It is quick and simple and the whole family love it. You can implement this foods to your low carb diet easily. Enjoy my videos and see how my delicious and keto friendly recipes come to life.
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to my TH-cam channel for more videos and click the bell so you will not miss any of my videos
DISCLAIMER
I am not a health care practitioner. ALL information on my channel is purely for informational and educational purposes. Information is not intended to treat, cure or prevent any disease. The creator of this channel is not responsible for any adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or procedures undertaken hereafter. If you have questions about food, diet, nutrition, natural remedies or holistic health, please do your own research and consult with your health care practitioner.
**SUBSCRIBE**
to my TH-cam channel for more videos and click the bell so you will not miss any of my videos
DISCLAIMER
I am not a health care practitioner. ALL information on my channel is purely for informational and educational purposes. Information is not intended to treat, cure or prevent any disease. The creator of this channel is not responsible for any adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or procedures undertaken hereafter. If you have questions about food, diet, nutrition, natural remedies or holistic health, please do your own research and consult with your health care practitioner.
Bamboo Fiber Low Net Carb Small Oreo Cake Recipe – Low Net Carb And Gluten Free
Bamboo Fiber Low Net Carb Small Oreo Cake Recipe - Low Net Carb And Gluten Free
Hello dear Oreo lovers! Do I have your attention? Good, because this cake is for you. The best thing is that you can eat this even if you're on a low-carb, keto, or gluten-free diet.
How to make bamboo baking flour:
th-cam.com/video/2eqcpqMNkrI/w-d-xo.html
Full Recipe
6 large eggs
20g bamboo baking flour (16g bamboo Fiber and 4g powdered whole psyllium husk)
1 tsp baking powder
a pinch of salt
50g sweetener
25g cocoa powder
2 tsp vanilla extract
30g melted unsalted butter
125g heavy whipping cream
2 tsp vanilla extract
225g mascarpone cheese
100g keto friendly chocolate chips
60g heavy whipping cream
Steps:
Measure dry ingredients:
20g of bamboo baking flour (16g of bamboo fiber and 4g of powdered whole psyllium husk),
25g of cocoa powder,
a pinch of salt,
1 tsp of baking powder and
50g of sweetener (stevia erythritol).
Mix them well.
Melt 30g of unsalted butter.
Separate 6 large eggs.
If any yolk does get into the white, do not use it, save it in the refrigerator for another time.
Mix the egg yolks with 2 tsp of vanilla extract.
Beat the egg whites until it’s super thick and fluffy and holds stiff peaks.
During this time, prepare the cake pan. Line the cake pan with parchment paper and
preheat your oven to 350F (175C).
If you use allulose sweetener preheat your oven to 325F (160C).
At this stage, the tips of the whites will stand straight up when the beaters are lifted.
Add the egg yolk mixture and beat at medium speed until it’s combined.
Sift in the dry ingredients and beat at medium-low speed, just until the flour is mixed in.
Then slowly add the melted unsalted butter (room temperature) and mix.
Use a rubber spatula to fold the mixture a couple of times.
Pour the half of the batter into the 6” round pan and spread it.
You will need two layers for this cake, bake them individually.
Bake the batter in preheated oven at 350F for about 20 minutes.
(If you use allulose sweetener, bake the cake at 325F for about 20 minutes and covering the top of the cake loosely with parchment paper will prevent the top from burning.)
Remove the cake from the pan,
then cool completely on a wire rack.
The cakes must be completely cool before assembling.
Make the filling:
Measure 45g of powdered sweetener (stevia erythritol),
125g of cold heavy whipping cream and
add 2 tsp of vanilla extract.
Beat together 225g of cold mascarpone with the powdered sweetener (stevia erythritol) until it’s completely smooth.
Add the heavy whipping cream (with vanilla extract) in 3 increments, mixing well between each addition.
Scraping the edge of the bowl halfway through.
Then turn the mixer up to full speed for 1-2 more minutes and it should stiffen up.
Place 1 cake layer on your cake stand or serving plate.
Evenly cover the top with the mascarpone cream.
Top with 2nd layer and prepare the ganache.
Combine 100g of keto friendly chocolate chips and 60g of heavy whipping cream.
Microwave in 15-20 second intervals until melted.
Whisk together until glossy and combined.
Pour ganache on the top of the cake and spread it.
Refrigerate for at least 30-60 minutes before slicing and serving.
Music by: www.bensound.com
License code: QCW9BJWSKCCSPNVR
**SUBSCRIBE**
to my TH-cam channel for more videos and click the bell so you will not miss any of my videos:
www.youtube.com/@BambooLoveChannel
Hello dear Oreo lovers! Do I have your attention? Good, because this cake is for you. The best thing is that you can eat this even if you're on a low-carb, keto, or gluten-free diet.
How to make bamboo baking flour:
th-cam.com/video/2eqcpqMNkrI/w-d-xo.html
Full Recipe
6 large eggs
20g bamboo baking flour (16g bamboo Fiber and 4g powdered whole psyllium husk)
1 tsp baking powder
a pinch of salt
50g sweetener
25g cocoa powder
2 tsp vanilla extract
30g melted unsalted butter
125g heavy whipping cream
2 tsp vanilla extract
225g mascarpone cheese
100g keto friendly chocolate chips
60g heavy whipping cream
Steps:
Measure dry ingredients:
20g of bamboo baking flour (16g of bamboo fiber and 4g of powdered whole psyllium husk),
25g of cocoa powder,
a pinch of salt,
1 tsp of baking powder and
50g of sweetener (stevia erythritol).
Mix them well.
Melt 30g of unsalted butter.
Separate 6 large eggs.
If any yolk does get into the white, do not use it, save it in the refrigerator for another time.
Mix the egg yolks with 2 tsp of vanilla extract.
Beat the egg whites until it’s super thick and fluffy and holds stiff peaks.
During this time, prepare the cake pan. Line the cake pan with parchment paper and
preheat your oven to 350F (175C).
If you use allulose sweetener preheat your oven to 325F (160C).
At this stage, the tips of the whites will stand straight up when the beaters are lifted.
Add the egg yolk mixture and beat at medium speed until it’s combined.
Sift in the dry ingredients and beat at medium-low speed, just until the flour is mixed in.
Then slowly add the melted unsalted butter (room temperature) and mix.
Use a rubber spatula to fold the mixture a couple of times.
Pour the half of the batter into the 6” round pan and spread it.
You will need two layers for this cake, bake them individually.
Bake the batter in preheated oven at 350F for about 20 minutes.
(If you use allulose sweetener, bake the cake at 325F for about 20 minutes and covering the top of the cake loosely with parchment paper will prevent the top from burning.)
Remove the cake from the pan,
then cool completely on a wire rack.
The cakes must be completely cool before assembling.
Make the filling:
Measure 45g of powdered sweetener (stevia erythritol),
125g of cold heavy whipping cream and
add 2 tsp of vanilla extract.
Beat together 225g of cold mascarpone with the powdered sweetener (stevia erythritol) until it’s completely smooth.
Add the heavy whipping cream (with vanilla extract) in 3 increments, mixing well between each addition.
Scraping the edge of the bowl halfway through.
Then turn the mixer up to full speed for 1-2 more minutes and it should stiffen up.
Place 1 cake layer on your cake stand or serving plate.
Evenly cover the top with the mascarpone cream.
Top with 2nd layer and prepare the ganache.
Combine 100g of keto friendly chocolate chips and 60g of heavy whipping cream.
Microwave in 15-20 second intervals until melted.
Whisk together until glossy and combined.
Pour ganache on the top of the cake and spread it.
Refrigerate for at least 30-60 minutes before slicing and serving.
Music by: www.bensound.com
License code: QCW9BJWSKCCSPNVR
**SUBSCRIBE**
to my TH-cam channel for more videos and click the bell so you will not miss any of my videos:
www.youtube.com/@BambooLoveChannel
มุมมอง: 432
วีดีโอ
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Just add sesame or poppy seed and this is a dairy challah
Thanks Melinda, this cake looks delicious - I have all the ingredients …….. now I’m off to the kitchen. 😋😋😁
I made this today. 3 flatbreads, 3 pitas. Not the easiest dough to make but they came out perfect! And it's indeed key to let them cool down completely. Thank you!
Wowww 😍😍😍😍
Mmm, I love this cute little cake, so luscious looking! Thank you, Melinda ❤️
Right up my alley!
Looks pretty delicious, dear Melinda, thank you for the recipe ❣ ☀️☀️☀️ hot greetings from Germany, Ela 🤗
Looks heavenly!
These look great. I can't wait to make them. Do you, by any chance, have a cracker recipe?
I just made these today - THANK YOU for sharing the recipe. They turned out great, I think my baking powder isn't that great as I didn't get the size I wanted, but still, I enjoyed this bun! It has a good taste, good weight, and the right feel. I'm already making my own yogurt, so, with this recipe I will start making my own buns! Thanks again.
6 eggs? Does that impact the taste and make it "eggy"?
Is there something else I can use instead of cottage cheese?
Look at her other recipes, she uses coconut milk (carton type, not canned) in those.
I've been following a keto lifestyle for 15 years, and have tried thousands of keto recipes. Many were great, but so often recipes do not look or taste as expected. Well today my mind was BLOWN ! These brioche buns have exceeded my expectations ! They are the perfect texture and taste scrumptious. I asked my husband if he wanted to try one. He said, "No thanks." I said, "'Great ! More for me!" Thank you a million times over for sharing this recipe. I'm going to make every single recipe you've posted. XO
These look so delicious. Thanks Melinda 😊❤
Hello, could you replace the cottage cheese with Greek yogurt or anything else? Cottage cheese is very difficult to find where I live… thanks
is your egg wash a whole egg or just egg yolk? the buns turn out so nice and yellow.
Whole egg :)
I also used the whole egg, with a splash of heavy cream, I like the result.
Amazing!!
Wow! These look amazingly delicious! Can't wait to try this. Perfect timing as I just purchase some cottage cheese!
What sweetener did you use? And is it Powdered or granular?
I use powdered stevia erythritol sweetener, but you can also use granulated. :)
Thank you for explaining about the texture when cooling! I learn something new every time!
Thank you, I like the way you shape them, tasty and beautiful
That looks yummy delicious, dear Melinda, thank you for the recipe ❤❣
Mmm, these brioche buns look awesome! You have really grown as a baker, Melinda. The inside crumb is soft and moist. The crust looks amazing! They look like the real thing, and I'm sure they are quite tasty, too! Thank you for this wonderful recipe, Melinda ❤
What size piping tip are you using for the frosting?
I have 20 (375g) bags of bamboo fiber and whole psyllium husks and 7 bottles of different LorAnn bakery emulsion flavors..... looks like I am gonna have some fun with this.
This recipe looks great. Can’t wait to make some. How would you suggest I use it for recipes calling for almond flour? Is it an even swap? Thank you!
I'm doing this as we speak 😊 I, hope you keep posting more videos ❤
Dear Melinda, I have a great recipe for a swiss roll using almond flour that tastes 1:1 like the carby one, untfortunately a friend of mine ist allergic to almonds, so your swiss roll will do the trick tomorrow. However, I would like to make a plain one (no chocolate one). As cocoa powder usually thickens the batter a bit , should I use a tad more bamboo flour to achieve the same consistency/texture? If so, how much? Thanks in advance and greetings from Germany.
Hi. What size eggs do you use and what country are you in because egg sizes mean different weights in different countries too? Thanks.
Hi. Large size (Usa). A large egg weighs about 50g (without shell).
Thank you. I made these tonight using 5 UK large eggs (our large eggs weigh more) and they are great. Love the texture! @@BambooLoveChannel
Yay!!!!🎉❤❤❤❤
OMG these look amazing! Ima wrap a hot dog and call it a corndog! Maybe add some Sweet Corn Extract for Baking?
These look delicious Melinda…….Thankyou for another inspiring recipe. 🤩😋😋❤️
I've been looking for a hotdog bun, or a hoagie roll. Would your croissant work better than this recipe?
I can't wait to make this! I've been waiting for this recipe and now that it's here, I've added it to the top of my list. Thank you for sharing your wonder talent. My math says there is about 1.1 Carb per piece (based on 25 pieces), this is going to be my next appetizer at the party.
Looks so delicious and a versatile dough, I should think! I shall be trying this one at the weekend for guests...and me! Thank you!
wait I didn't get the invite!
@@MJN0922 🤣🤣 It most likely would be a long flight for you to get here! Greetings from Spain!😉
do you think that making layers and fat between the layers....could make a flakey pastry?
Thanks melinda for that wonderful recipe, and now we can enjoy low carb sausage rolls for every occasion without worrying about the carbs in the pastry. You are so creative . Keep up the great work. I see your channel is growing as people discover your talents with Bamboo fibre !!! x
Hello, looks very good - can I ask, why do you use coconut milk? I assume I can swap it out for another milk?
I prefer to use coconut milk (because of its taste and carbohydrate), but you can use any type of milk :).
Looks good. With some added mustard or something similar to dip, I would probably gobble up a bunch in a few minutes 🤔 😂😋! Thank you, Melinda ❤️.
Made it but didnt work out so well, it became a very thick blobby fluid, a bit unworkable..... the taste was yummm btw, certainly after cooling
These look amazing! I can’t have dairy protein so will try soy yoghurt or high protein coconut yoghurt.
Ohh chocolate rolls!! And the cottage cheese?! Thats very interesting!! Will definitely try this out!
Thanks from Spain, Melinda. I will try it with a vegan cheese.
Thanks Melinda you’ve come up with another tasty recipe. There’s lots of people using cottage cheese in their recipes now, I haven’t tried any yet, but I will definitely try this one. Yummm 😋😋😋😁
I will try it as cinnamon rolls - should work out the same way as chocolate!
This I can't wait to try, :)
Interesting how the cottage cheese was combined with the yeast and inulin to ferment. From every recipe, we learn something new from you, Melinda😊. Thank you for this yummy recipe❤!
Hello. It looks delicious. Would you please share the recipe? Thank you.
Low Net Carb Bamboo Fiber Brioche Bread Recipe - Made of Bamboo Flour, Keto And Gluten Free th-cam.com/video/Zks5xrS8uhs/w-d-xo.html
Hi hi I’m obsessed with your recipes lol I’m making the noodles today, so after 24 h air dry can I keep in the fridge for a while or I need to cook it right away? Thank you❤️❤️
I recently bought a grill/waffel maker just right for making two waffels at a time. I shall certainly be trying this tomorrow! Thank you!