I don’t know this man but if he isn’t an actor he needs to give it a shot. Even if just to narrate or be a presenter then. Great voice, entonation, diction, expressive tone, he’s also very photogenic. Like, he could make bank. (I could also be an idiot and not know he’s indeed in the entertainment business). Anyways, let me try these Keto Buns!🙂
I just took them out of the oven at 50 minutes and they seem like they’re going to come out pretty good and I’m gonna get a brand new oven next week and l will try this all over again because this old oven doesn’t seem to regulate the temperature anymore. Once again thank you so much Steve.
Got so excited this morning when I found one of these in the back of my freezer. Thawed it, split it, toasted like a bagel, spread with cream cheese and topped with a big, juicy slice of farm stand tomato. Made my day. They freeze beautifully.
Thank you soooooooo much for making these gluten free!!!! More and more keto recipes are starting to add vital wheat gluten, which is heart breaking for me because I have a wheat allergy. So this was such a happy surprise to see that these are gluten free. Thank you so so so so much!! My whole family eats together so I will have some very happy kids (young adults) and hubby. You are the best!
I've made this recipe 4 times and love it. Love the yeasty smell in the house when baking. I have used this to make slider buns using a cupcake pan. I make six buns using a muffin top pan.
So I made these tonight and they are outstanding! Big hit. My non-keto gluten-free wife loved them. As did I. They held up incredibly well to a loaded up juicy wagyu burger. This isn't some crumbly gluten-free bun that falls apart the second you bite into it. Far from it. I went for 5 buns out of the recipe and they were a tad smallish. I'll probably go for 4 buns the next time around. This is a new favorite!
I've tried different keto bread recipes, some are excellent, but other simply not good. This one i didn't think had future but i was looking for a humburger bun particularly. The result AMAZING. I use peanut powder protein instead of whey because allergy problem. The texture, the flavor, the look are just what everyone is looking for. CONGRATULATIONS AND THANKS.
As an alternative to actually heating up the oven (for the rise), I just leave the oven light on for the entire proofing time. It keeps the oven at a very consistent 80 degrees in mine. Works Perfectly!
Winner! I made these hamburger buns and another "best hamburger bun recipe" by another TH-camr and this one was a clear winner. We like it for hotdog buns and toasted for breakfast.
I made these yesterday....again. I substituted 1/2 c. Of lupin flour for 1/2 c. of the almond flour, with no discernable difference in the end product. I reduced the water by 2T. I also only baked them for 30 minutes, also with no significant difference other than the color. Still haven't figured out a better rise yet. Though I yielded a clump-free recipe by hand mixing in stead of a food processor. Next time I am going to make a smaller ball and tap the pan to flatten somewhat before the rise (each one will be either a top or bottom instead of cutting the end product in half). I figure this will be a lighter product and won't have so much weight to resist during the rise. The flavor of these is on point. Thanks Steve!
I love the fact that you rework your recipes until they're perfect, and I think this video was above and beyond your norm. The way you and Don kicked the recipe back and forth until you felt it was perfect was sheer genius. As they say in my line of work, "2 sets of eyes are better than 1!"
Steve and Don, Great job on this recipe. Tried this recipe except I made mini buns for White Castle sliders (with pickles, grilled onions, and American cheese), and they turned out great. These buns were only a touch over 2"+ in diameter when baked. I didn't have to cook as long or cover with foil and the buns were very moist and also soft on top. Difficult to eat a massive burger along with filling my other dietary needs while doing OMAD so a couple of dinky White Castle burgers are just the trick. This is a good base recipe to play around with. Next I want to make the dough and spread it into a 5"x7" dish and bake it. When done I want to cut it in half giving me two 3.5"x2.5" pieces of bread. These two halves can the be sliced in half lengthwise giving me four bread slices for two "half" sandwiches.
I am sooooo glad you made the comment about substitutions. 'Nuff said! Gathering ingredients now, will be back and let you know. I had given up trying bread/bun recipes, but you guys sure went to a lot of work, so let me try again.
I am very grateful you're including celcius centigrade, grams og milliliters in your explainations. It makes recipes really easy to understand and follow for us ropeans..
I finally made this recipe a few days ago. You and CalgaryGuy are geniuses. It’s not a soft, squishy bun like you buy at the grocery but it’s absolutely delicious and super easy. Going to make a big batch for my freezer. Pro tip: when my non-keto husband wants a burger from his favorite place, I order one for myself with the works but no bun. Here in Calif we don’t have dine-in yet so we have it delivered and I transfer everything to one of these buns. Outstanding!
Couldn't have done it without you, my man. I didn't deviate much from your recipe/method. There was the little screw up on the yeast amount and I went with olive oil instead of butter just so I didn't have to melt butter. The next batch I'll get the yeast right -- though I have 21 buns to eat first. Also, one of my trials, I actually used both baking powder and yeast and got a little more lift. So that might be something worth toying around with.
I made these today, and holy cow!! They are everything you said they were! Thank you so much for giving me a burger bun that is just like the real thing! I made a meatloaf sandwich with a recipe I ketofied from the Kosmo Q recipe I happened upon, with one of the buns, and it worked fantastic with that too! I spread some butter on top of mine after proofing, and sprinkled sesame seeds before baking, and that worked out dandy. Thank you again for another stupendous recipe sir, and thank the other guy as well.
Tried recipe today and came up with a little hack. I placed one of the dough balls into a ramekin to rise and cook. To my surprise, it came out perfect. It was the exact size of my burger and tasted great. I was concerned that it might not have cooked thoroughly, but it was perfect. The next time I make this recipe I'll use this method for a perfectly shaped bun. I'm a subscriber and and watch all of your videos. They are very informative.
Aloha Steve. Iʻm a new follower.....found your videos a week ago, binged watched them, and then ordered the Dash products, the scale, and baking goods from Amazon. Just received the griddle, so I am so excited to try this recipe after being gluten-free for 8 years and eating lettuce wrapped hamburgers! Gotta go back to watch the oven calibration video first though, LOL. Planning to use this bun tonight for some Hawaiian style burgers.....using kālua pig and then tomorrow morning for your newest one....the pancake one!!!! Mahalo for all you do for your viewers, I truly appreciate all your videos: recipes, science, comparisons, jokes, not so serious talk story, and the T-shirts...especially that “Skip Ad”, hilarious.
Thank you. I have given up on most gluten free breads because after 15 years of being gluten free, I am starting to react to all the gums added to them; guar gum, xantham gum, and locust bean gum. I'm glad this recipe doesn't rely on them. I am thinking of trying this as a sourdough bread bun.
Thanks Steve, I've been looking for a decent keto bun and failing. I was on the verge of going for bread when BBQ season starts (it's March in the UK, so that means in about 2 weeks with an umbrella and a fire pit!). I am so excited with this recipe and will be making it in the next few days. You might have just saved summer!
Thanks Steve and Don! I love this channel. Its got a decent amount of subscribers but i still say its totally underrated. I appreciate all the recipe work and rework that goes into it, and the personal attention you give to your viewers and allowing us to participate. This is my favorite keto channel, and its a great place for serious food lovers. Thanks mr Steve 🍔
I know this video is a couple of years old, but I thought I would mention that I have a recipe for buns. It is fairly similar, however after mixing ll of the ingredients (Xantham gum being one you don’t use), with about half as much almond flour, we then whip the egg whites with a little cream of tarter until the form stiff peaks. Then this is gently folded into the other ingredients. The resulting mixture is a bit fluffier and lighter than yours, with a more bun like texture. Additionally, while the yield is about the same, using less almond flour cuts back on overall carbs and calories. I also use one of the silicon hamburger bun “pans” they sell on Amazon. And when I fill the bun molds up, I do spread the mixture to the edges with a spatula, as opposed to leaving them in any kind of ball. I do have a slightly raised mound in the center though. These cook for about 45 minutes total at 400 degrees Fahrenheit. I like to split them open and pop in the toaster before putting condiments on top. They will keep in the refrigerator for almost a week in airtight bag and can also be frozen. Love your channel.
That sounded really nice! Do you have a written recipe or a video I could support ? I'd appreciate if you could show all the steps written or in video form :)
I still make bread twice a week (for Hubs) and I've never pre-proofed yeast. I measure ingredients by weight but just put the processor bowl on my scale and tare it. No extra bowls. I take the blade out of processor when the dough's mixed and just scoop from there. Cuz I'm a tad obsessive, I weigh the dough blobs and rise/bake them in a muffin top tin to contain any excessive spread
I just ate the hamburger buns and they were amazing and I just need to dial in my new oven and I’m sure that even be better because my old oven right now is all screwy. I think you Steve four another great recipe.
Tried these today and was suitably impressed. My first batch were a little too flat to slice, so I tried with a little less water and got much better results. I really appreciate the input from other people, as I too had a problem with the psyllium clumping when I dumped in the egg whites and oil all at once - better to add them with the processor running, I think. I am English and have a Yorkshire pudding pan with four hollows which I think will stop the buns spreading out as much, but will try ramekins as well, which will ensure the shape. Hubby is usually very critical of the texture of keto buns and breads, but these got a thumbs up. They really hold up well when the meat inside is juicy. Thanks, Steve and Don!
Great job guys, I was a baker I have been making almond flour bread about good 35 years .it is been few years we started to get almond I used to ground my own for binding I used chia seeds about half cup and five cups of almond flour plus I grind half a cup of steel cut oats 4 tea spoon full of yeast and one tablespoon black strap molasses and 1/4 cup almond oil two egg yolk cold water I eye ball I like to throw 1/4 cup hole sesame seeds.sky is a limit toasted hazelnuts or pecans are are great flavor.We used to make pie crust with hazelnut and almond flour cakes called franjapan
Steve, I made the recipe twice. Second try I made two slight improvement if you care to know. First I lengthened the 10 minute rest to one hour on the countertop. That filled the dough with gasses. Carefully formed the gassy dough into the said balls (now much more volume and larger balls). Second I baked them with greased tin muffin tins (circles) which made them a bit taller. Hope you find this useful.
I had it for dinner today and it’s the closest thing to bread so far and I’ve tried a few. I didn’t have oat fiber so substituted with coconut instead. Can’t wait to bake them again with oat fiber. Thanks Steve and Don!
These buns look amazing I’m definitely going to try them out Just need to get a few items I saw in one of your videos that you were thinking of a cookbook I would definitely be interested in this especially an ebook version that i could print out the recipes when i chose to make them Keep up the good work Love this channel
@@SeriousKeto I’ll moving in a month but once I do, I’ll work on it, too. I’m wanting something that works like those lobster rolls that some restaurants sell.
Very nice thanks for being so thorough with all of your presentations I think you should do Christmas videos and books the audio of course It just fits you so much!🙏🏾❤
I am allergic to coconut, and found a comment on here that I could sub in sweet lupin flour for it, so I did... my batter was a bit wet and when I shaped the buns, I forgot what you said about keeping the ball shape and kind of plopped them onto the parchment... well, needless to say, they did not really rise when baked, only about 1/4” high, but MAN! Split and toasted, they are SUPERB in flavor and texture!!! I will forever remember to GENTLY PLACE THEM on the baking sheet! AND, I will forever use this recipe... once again, Steve, you rock! And thank you so much to you and Calgary Guy!!!😘😘😘😘❤️😃👍🏻
Glad you enjoyed them. I had another viewer tell me that she let the batter rest for a full hour, then made the balls and they turned out far less flat.
Made the buns, they turned out great. Had burgers one day, used for cheese bread with our zoodles & meat sauce another. They are very filling, only eat a half at a time. THanks Steve.
Thank you Steve! Just in time for a BBQ invite this Saturday. I often bring what I eat to these events. Last BBQ, I brought mayonnaise, there was nothing left but an empty jar at the end of the night. A great hit!
Another great video, Steve. I was following your channel pretty religiously, but I fell off the wagon and let it run me over about 2-3 times. But, I'm back - and with a vengeance! I'm excited to try this recipe. I've been low carbing/ketoing for about 15 years, and I've tried every recipe for buns that's out there in the keto world. And, to be honest, I've always been disappointed. These, however, look fantastic and also look like they will hold up to the stuff I like to add to my burgers. Thanks to you and Don for all the hard work. ~Sam
Hi Steve, I made this recipe yesterday for the first time and these were really good!! That yeasty smell while they were baking was so wonderful. They were not as tall as a typical hamburger bun but that may have been partially because I accidentally made 6 buns out of the recipe rather than 4. But they were still delicious and held up really great with my burger. I just want to thank you for all the work you always put in to perfecting your recipes. I know I can always depend on your recipes to turn out well. Thx again for this great addition to my keto repertoire. Can’t wait for the hotdog bun recipe you’re working on!
Just found this one - had to chuckle about the food processor - I just replaced mine, along with my hand mixer - both of which I had when I moved to WA state in 1988! Stuff lasted longer back then I guess, but it's nice to have new tools for sure!
Hey Steve - thanks again for your diligence and thanks to Don for for his creativity and perseverance! One day when I get on the WPI train, I will give this a shot. Glad to see you got a new food processor! I picked up an 11 cup version on amazon a few weeks ago for a little over $100. Pretty much perfect size for the two of us, but will be getting a roomier one whenever this one tanks, which hopefully won't be for 20 years. Sure makes things easier. Happy Independence Day!!
Thanks to you and Calgary Guy for all the dedicated hard work. Btw, I think you are gettting realy good at Keto TH-cam presentation. Cheers from Vancouver!
In the spirit of full disclosure, I ate the entire burger while filming. I edited it out, but I just couldn't stop. 😄 I hope you enjoy it as much as I did. 😉
I made these today, I followed the recipe here in the vid, my dough came out soupier and I couldn't get them into a high ball shape like that, they immediately started to spread, that said, they still turned out soft, spongy, and tasted like bread. Oh my, they were so delicious! I'm going to go with a little less water next time and see if they come out less flat. This batch is not lost, when cut in half they each slice can fit into my toaster, so I'm thinking toast them up and batter them up and make some french toast with them or... corned beef sandwich with sauerkraut and pickles, I bet these will stand up amazingly, oof can't wait!
Calgary Guy (who did most of the work on this recipe) gets much more lift/rise out of his than I do. Like yours, I still find mine to be very tasty, but I wish that I could get more lift. If you come up with something, please let me know.
@@SeriousKeto I am going to try the recipe again but going to put my silicone egg round forms around them when proofing in the oven and see if that keeps their dome shape higher
@@SeriousKeto That looks cool! Update, I made my Reuben today, toasted up this bread, and my cat, who's a total toast fiend approved! That's the highest of praise 😻
@@SeriousKeto I used that bun pan the first time I made this recipe, and I got good rise. The problem was they were to small. So I tired without , and they came out flat. I made two batches today 😢. I’ll Still use them , but I need more rise. If you came up with any tricks please let me know. But the buns are very tasty
I just made some today only had the fast acting yeast they did not rise I Should have just put everything in instead of putting yeast to proof, they are still good just thin, the taste is spot on ❤️
FYI - There are a lot of issues going on with the SeriousKeto website right now, including printing, Error 500, and the site being down. Sorry... *UPDATE: Printing should be fixed. You may still encounter Error 500 and site maintenance notices.*
Thanks for this recipe, looks great. Just wondering if you've noticed if the psyllium husk has a gritty or sandy texture bc it's not ground? Love your channel you do great content.
Probably someone who made a modifications or added an alternative or made a mistake and just can't fathom taking responsibility for their own decision/actions.
I would like to report success with this recipe today!! I’m very happy with my efforts!! Every gluten free bun I have tried started disintegrating soon after touching anything moist. These held up!! Thank you very much. The one little hiccup was that the buns did not rise much. I think the problem was that there was a delay between my turning off the oven at the lowest setting and actually putting the buns in there to rise. I had to interrupt my prep to feed my daughter. The oven was probably not warm enough by the time I slid the buns in. Still, the texture and taste were wonderful. Thank you again! Next time I will make sure the oven is warm before putting the buns in.
I checked out your website. Definitely upscale layout and appearance. Speaking of appearance, your before and after pics are jaw dropping! You must be so much happier now that you know how to lose and keep off the weight and the ripple effects from it. You come across as a cheerful fellow. I am happy for you. Cool website. Love your videos too.
@@SeriousKeto You are very welcome. I started keto in April and was down 17 lbs. by the beginning of June. My target was 20 grams total carbohydrates and that was working fine. Then in June I tried 20 grams net carbs and gained back 7. So now I am back to 20 grams total carbs and going in the right direction again. I guess everyone is different. Wish me luck.
The taste of these is very much like a wheat burger bun. I sliced them and toasted them on the grill while the burgers cooked. They were excellent with the toasty grill marks and stood up to all the drippy goodness one could put on a burger. I'm still working on achieving maximum rise, but so worth it!
If you come up with something that gets more rise out of this, please let us know. I had one user tell me she put the dough balls in ramekins and they rose nicely. I still have 17 buns left over from my trial runs before I will try this out on a new batch...
Oh man. Just when I’ve gotten content with eating bunless burgers, here you come with this. I am anxiously awaiting your hot dog bun/sausage roll recipe, however.
Have made your recipe even easier by not having to shape the rolls. I just spoon the batter into silicone hamburger trays, let rise, and then bake. I also brush an egg glaze and sprinkle sesame seeds. Instead of having to separate eggs I add powdered egg whites to the dry mix and add additional water to the wet mix. I love your recipe. This is so easy, I can make it several times a week.
This is very similar to my keto bun recipe. This recipe I've made over a dozen times and makes about 12 buns. I would be ok to give this to any of my non keto family. 2 C Almond Flour .5 C Coconut Flout 10 tbsp Psyllium whole husks 2 tsp Pink Himalayan Salt 2 tbsp Stevia 4 tsp Baking Powder 1 C 100% liquid Egg Whites 4 tsp Bragg's Apple Cider Vinegar 1 C Boiling Water 1 tsp of baker's yeast in 1 C of hot water 350 C for 60 mins. I usually use my stand mixer to mix the ingredients.
I am confused by you using a cup of HOT water and then stating 350 C for 60 minutes when C is Celsius and that would be in the range of over 600degrees???? Could you clarify oven time is for F Fahrenheit.
Great timing! Thanks a bunch! I have time to make a batch for my husband (his celiac disease requires gluten-free options). Commercially available buns are usually dense and super high carb. Now I just have to find whole grain psyllium husk locally.
*I've struggled to find a low-carb alternative that actually resembles a real hamburger bun, but this recipe nailed it. Thank you!*
I don’t know this man but if he isn’t an actor he needs to give it a shot. Even if just to narrate or be a presenter then. Great voice, entonation, diction, expressive tone, he’s also very photogenic. Like, he could make bank. (I could also be an idiot and not know he’s indeed in the entertainment business). Anyways, let me try these Keto Buns!🙂
Get on those buns. And thanks for the kind words. 😊
I AGREE 500%. Yes, he has a perfect radio voice.
@@SeriousKeto Total Johnny Carson voice, don't know if you get that a lot! lol
@@GenesTherapy I get that from time to time. We're both midwestern boys.
I think Steve would be an incredible Audiobook Narrator.
Your channel is changing my life, I'm so grateful for these recipes
Thank you
Agreed!
I just took them out of the oven at 50 minutes and they seem like they’re going to come out pretty good and I’m gonna get a brand new oven next week and l will try this all over again because this old oven doesn’t seem to regulate the temperature anymore. Once again thank you so much Steve.
Got so excited this morning when I found one of these in the back of my freezer. Thawed it, split it, toasted like a bagel, spread with cream cheese and topped with a big, juicy slice of farm stand tomato. Made my day. They freeze beautifully.
Good info, as I have about 12 of them in my freezer from my trial runs. 🙂
Good to know, Thanks!
Those look so good ! Love your recipes & love that you're so honest about how things taste after you fix them. Thank you for the recipes!😊
Thank you soooooooo much for making these gluten free!!!! More and more keto recipes are starting to add vital wheat gluten, which is heart breaking for me because I have a wheat allergy. So this was such a happy surprise to see that these are gluten free. Thank you so so so so much!! My whole family eats together so I will have some very happy kids (young adults) and hubby. You are the best!
I've made this recipe 4 times and love it. Love the yeasty smell in the house when baking. I have used this to make slider buns using a cupcake pan. I make six buns using a muffin top pan.
Thank you for providing metric measurements! That is the biggest barrier for me as a European when watching American channels.
So I made these tonight and they are outstanding! Big hit. My non-keto gluten-free wife loved them. As did I. They held up incredibly well to a loaded up juicy wagyu burger. This isn't some crumbly gluten-free bun that falls apart the second you bite into it. Far from it. I went for 5 buns out of the recipe and they were a tad smallish. I'll probably go for 4 buns the next time around. This is a new favorite!
So glad to read this. I'm thinking 4 buns is the right number as well. Thanks for the testimonial! 🙂
Awesome Shane! So glad you both enjoyed them.
I've tried different keto bread recipes, some are excellent, but other simply not good. This one i didn't think had future but i was looking for a humburger bun particularly. The result AMAZING. I use peanut powder protein instead of whey because allergy problem.
The texture, the flavor, the look are just what everyone is looking for.
CONGRATULATIONS AND THANKS.
I’m watching this in February 2021. Not summer, but never too late for a great hamburger bun.
Thanks
As an alternative to actually heating up the oven (for the rise), I just leave the oven light on for the entire proofing time. It keeps the oven at a very consistent 80 degrees in mine. Works Perfectly!
Good tip! Thanks!
I use a spare heating pad set on low. It's not like it was being used for anything else. Just set the bowl on it and cover the bowl.
Hi, Steve! Your cooking videos are always so satisfying to watch. You're an immaculate chef.
Thanks so much😊
Winner! I made these hamburger buns and another "best hamburger bun recipe" by another TH-camr and this one was a clear winner. We like it for hotdog buns and toasted for breakfast.
Lynette Walters thank you
Another thing is if you store these they last a while too. So you can make a large quantity and save them for later. Awesome recipe
awesome i miss the burger bun sooo much...im going to do it ...thank you!👏👏👏
Steve and Don, Thank you for all your hard work. I have been looking for a hamburger bun. I will give this a try. Happy 4th everyone!
I made these yesterday....again. I substituted 1/2 c. Of lupin flour for 1/2 c. of the almond flour, with no discernable difference in the end product. I reduced the water by 2T. I also only baked them for 30 minutes, also with no significant difference other than the color. Still haven't figured out a better rise yet. Though I yielded a clump-free recipe by hand mixing in stead of a food processor. Next time I am going to make a smaller ball and tap the pan to flatten somewhat before the rise (each one will be either a top or bottom instead of cutting the end product in half). I figure this will be a lighter product and won't have so much weight to resist during the rise. The flavor of these is on point. Thanks Steve!
I love the fact that you rework your recipes until they're perfect, and I think this video was above and beyond your norm. The way you and Don kicked the recipe back and forth until you felt it was perfect was sheer genius. As they say in my line of work, "2 sets of eyes are better than 1!"
Glad you like them!
Steve and Don, Great job on this recipe. Tried this recipe except I made mini buns for White Castle sliders (with pickles, grilled onions, and American cheese), and they turned out great. These buns were only a touch over 2"+ in diameter when baked. I didn't have to cook as long or cover with foil and the buns were very moist and also soft on top. Difficult to eat a massive burger along with filling my other dietary needs while doing OMAD so a couple of dinky White Castle burgers are just the trick. This is a good base recipe to play around with. Next I want to make the dough and spread it into a 5"x7" dish and bake it. When done I want to cut it in half giving me two 3.5"x2.5" pieces of bread. These two halves can the be sliced in half lengthwise giving me four bread slices for two "half" sandwiches.
Glad you liked them!
Casey Nygren did you try making the “sliced bread”? Keep us posted
Thank you very much we are grateful for your great efforts Sir
I am sooooo glad you made the comment about substitutions. 'Nuff said! Gathering ingredients now, will be back and let you know. I had given up trying bread/bun recipes, but you guys sure went to a lot of work, so let me try again.
I am very grateful you're including celcius centigrade, grams og milliliters in your explainations. It makes recipes really easy to understand and follow for us ropeans..
You are a blessing
I finally made this recipe a few days ago. You and CalgaryGuy are geniuses. It’s not a soft, squishy bun like you buy at the grocery but it’s absolutely delicious and super easy. Going to make a big batch for my freezer. Pro tip: when my non-keto husband wants a burger from his favorite place, I order one for myself with the works but no bun. Here in Calif we don’t have dine-in yet so we have it delivered and I transfer everything to one of these buns. Outstanding!
Thank you.
i would absolutely never have come up with that combination of ingredients!
It looks great. Thanks to you and Don for doing all the work on that!
You are most welcome! I had a lot of fun working with Steve on this.
Wow amazing job Steve 👍🏻🙌🏻
Your voice is so nice and soothing.
Thank you.
Thanks Steve, your buns look marvellous!
hmmm... out of context that doesn't sound good! ;-)
Couldn't have done it without you, my man. I didn't deviate much from your recipe/method. There was the little screw up on the yeast amount and I went with olive oil instead of butter just so I didn't have to melt butter. The next batch I'll get the yeast right -- though I have 21 buns to eat first.
Also, one of my trials, I actually used both baking powder and yeast and got a little more lift. So that might be something worth toying around with.
THANK YOU for the gravimetric quantities.
Loved this video and will soon be making the buns...as soon as I get the ingredients together.
I made these today, and holy cow!! They are everything you said they were! Thank you so much for giving me a burger bun that is just like the real thing! I made a meatloaf sandwich with a recipe I ketofied from the Kosmo Q recipe I happened upon, with one of the buns, and it worked fantastic with that too! I spread some butter on top of mine after proofing, and sprinkled sesame seeds before baking, and that worked out dandy. Thank you again for another stupendous recipe sir, and thank the other guy as well.
Tried recipe today and came up with a little hack. I placed one of the dough balls into a ramekin to rise and cook. To my surprise, it came out perfect. It was the exact size of my burger and tasted great. I was concerned that it might not have cooked thoroughly, but it was perfect. The next time I make this recipe I'll use this method for a perfectly shaped bun.
I'm a subscriber and and watch all of your videos. They are very informative.
I’ll have to try that. Thanks for the suggestion.
Thank you Don and Steve!
Love your recipes and your quirky tee shirts. Your deep voice and articulation reminds me of my father 💛
Thank you, for what you do!
Aloha Steve. Iʻm a new follower.....found your videos a week ago, binged watched them, and then ordered the Dash products, the scale, and baking goods from Amazon. Just received the griddle, so I am so excited to try this recipe after being gluten-free for 8 years and eating lettuce wrapped hamburgers! Gotta go back to watch the oven calibration video first though, LOL. Planning to use this bun tonight for some Hawaiian style burgers.....using kālua pig and then tomorrow morning for your newest one....the pancake one!!!! Mahalo for all you do for your viewers, I truly appreciate all your videos: recipes, science, comparisons, jokes, not so serious talk story, and the T-shirts...especially that “Skip Ad”, hilarious.
Came here for the t-shirt and perfect radio voice, stayed and subscribed for the fantastic recipe! 🇨🇦👍
Glad to have you here. 🙂
Steve and Don life savers!
Thank you.
I have given up on most gluten free breads because after 15 years of being gluten free, I am starting to react to all the gums added to them; guar gum, xantham gum, and locust bean gum. I'm glad this recipe doesn't rely on them.
I am thinking of trying this as a sourdough bread bun.
Excellent! Thanks Steve for all the hard work you put into these videos. We fellow keto’rs really appreciate all that you do
Thanks Steve, I've been looking for a decent keto bun and failing. I was on the verge of going for bread when BBQ season starts (it's March in the UK, so that means in about 2 weeks with an umbrella and a fire pit!). I am so excited with this recipe and will be making it in the next few days. You might have just saved summer!
Thanks Steve and Don! I love this channel. Its got a decent amount of subscribers but i still say its totally underrated. I appreciate all the recipe work and rework that goes into it, and the personal attention you give to your viewers and allowing us to participate. This is my favorite keto channel, and its a great place for serious food lovers. Thanks mr Steve 🍔
Much appreciated!
I know this video is a couple of years old, but I thought I would mention that I have a recipe for buns. It is fairly similar, however after mixing ll of the ingredients (Xantham gum being one you don’t use), with about half as much almond flour, we then whip the egg whites with a little cream of tarter until the form stiff peaks. Then this is gently folded into the other ingredients. The resulting mixture is a bit fluffier and lighter than yours, with a more bun like texture. Additionally, while the yield is about the same, using less almond flour cuts back on overall carbs and calories. I also use one of the silicon hamburger bun “pans” they sell on Amazon. And when I fill the bun molds up, I do spread the mixture to the edges with a spatula, as opposed to leaving them in any kind of ball. I do have a slightly raised mound in the center though. These cook for about 45 minutes total at 400 degrees Fahrenheit. I like to split them open and pop in the toaster before putting condiments on top. They will keep in the refrigerator for almost a week in airtight bag and can also be frozen. Love your channel.
That sounded really nice! Do you have a written recipe or a video I could support ? I'd appreciate if you could show all the steps written or in video form :)
These are AWESOME!!! just made them and they are the best Ive made since starting Keto!
Glad you like them. 🙂
@@SeriousKeto gotta say, they beat lettuce burgers all the heck! And they did hold up (as advertised!) to all that glorious juicyness!
Thanks!
Thank YOU!
I still make bread twice a week (for Hubs) and I've never pre-proofed yeast. I measure ingredients by weight but just put the processor bowl on my scale and tare it. No extra bowls. I take the blade out of processor when the dough's mixed and just scoop from there. Cuz I'm a tad obsessive, I weigh the dough blobs and rise/bake them in a muffin top tin to contain any excessive spread
I literally ate lettuce burgers last night and I’m about to make the burgers right now with your hamburger bun recipe and I’m sure it will be amazing.
I just ate the hamburger buns and they were amazing and I just need to dial in my new oven and I’m sure that even be better because my old oven right now is all screwy. I think you Steve four another great recipe.
Dictation software Said hate and I meant to say ate. LOL
Tried these today and was suitably impressed. My first batch were a little too flat to slice, so I tried with a little less water and got much better results.
I really appreciate the input from other people, as I too had a problem with the psyllium clumping when I dumped in the egg whites and oil all at once - better to add them with the processor running, I think. I am English and have a Yorkshire pudding pan with four hollows which I think will stop the buns spreading out as much, but will try ramekins as well, which will ensure the shape.
Hubby is usually very critical of the texture of keto buns and breads, but these got a thumbs up. They really hold up well when the meat inside is juicy.
Thanks, Steve and Don!
Barbra Loomis, your Yorke pan is likely very similar to American muffin top pan
They look amazing
Thank you guys for making this happen!! Can’t wait to try!!
I live in Phoenix... 110 degrees today. No preheating necessary. 🙄😬🥺
99 is our high today, John. You love it. 😋
Can hardly wait to try this recipe! (Cloud bread just doesn’t work - lol ). Thanks for your tenacity in perfecting the hamburger buns! 😋
Hope you enjoy
Dip in Everything Bagel seasoning before proofing! Awesome recipe to play with guys!
Good idea!
Great job guys, I was a baker I have been making almond flour bread about good 35 years .it is been few years we started to get almond I used to ground my own for binding I used chia seeds about half cup and five cups of almond flour plus I grind half a cup of steel cut oats 4 tea spoon full of yeast and one tablespoon black strap molasses and 1/4 cup almond oil two egg yolk cold water I eye ball I like to throw 1/4 cup hole sesame seeds.sky is a limit toasted hazelnuts or pecans are are great flavor.We used to make pie crust with hazelnut and almond flour cakes called franjapan
Steve, I made the recipe twice. Second try I made two slight improvement if you care to know. First I lengthened the 10 minute rest to one hour on the countertop. That filled the dough with gasses. Carefully formed the gassy dough into the said balls (now much more volume and larger balls). Second I baked them with greased tin muffin tins (circles) which made them a bit taller. Hope you find this useful.
Thanks
I had it for dinner today and it’s the closest thing to bread so far and I’ve tried a few. I didn’t have oat fiber so substituted with coconut instead. Can’t wait to bake them again with oat fiber. Thanks Steve and Don!
These buns look amazing
I’m definitely going to try them out
Just need to get a few items
I saw in one of your videos that you were thinking of a cookbook
I would definitely be interested in this especially an ebook version that i could print out the recipes when i chose to make them
Keep up the good work
Love this channel
Iʻd buy a receipe book for sure!
I made these and another keto hamburger bun recipe and this one was the best!
Ebook would be great. I could enlarge the print!
Yay! I can’t wait to try these. And I’ll go looking for the Hot Dog bun.
I still haven't gotten a hot dog bun where I want it.
@@SeriousKeto I’ll moving in a month but once I do, I’ll work on it, too. I’m wanting something that works like those lobster rolls that some restaurants sell.
Very nice thanks for being so thorough with all of your presentations I think you should do Christmas videos and books the audio of course It just fits you so much!🙏🏾❤
I am allergic to coconut, and found a comment on here that I could sub in sweet lupin flour for it, so I did... my batter was a bit wet and when I shaped the buns, I forgot what you said about keeping the ball shape and kind of plopped them onto the parchment... well, needless to say, they did not really rise when baked, only about 1/4” high, but MAN! Split and toasted, they are SUPERB in flavor and texture!!! I will forever remember to GENTLY PLACE THEM on the baking sheet! AND, I will forever use this recipe... once again, Steve, you rock! And thank you so much to you and Calgary Guy!!!😘😘😘😘❤️😃👍🏻
Glad you enjoyed them. I had another viewer tell me that she let the batter rest for a full hour, then made the balls and they turned out far less flat.
I will try that😃👍🏻
Made the buns, they turned out great. Had burgers one day, used for cheese bread with our zoodles & meat sauce another. They are very filling, only eat a half at a time. THanks Steve.
They are hearty, indeed. Glad you liked them. 🙂
Looks good! Will have to try this recipe. Thanks!
Thank you Steve! Just in time for a BBQ invite this Saturday. I often bring what I eat to these events. Last BBQ, I brought mayonnaise, there was nothing left but an empty jar at the end of the night. A great hit!
Will try to get the needed indgrents today and make them tonight! Thank you for your guys hard WORK!
Love idea burger not the same without a bun. Thanks Jennifer 😊
I learn so much from your videos. Thank you for all the work you put into your recipes!
Fantastic thank you Don and Mr keto master🇨🇦✌🙏
THANK YOU AND HURRAY FOR THIS GLUTEN FREE RECIPE, I HAVE A FAMILY MEMBER WHO IS REACTS TO GLUTEN PRODUCTS. THANKS FOR THE DETAILED INSTRUCTIONS.❤️👍🏾🙌🏾
Love Hamburgers! 🍔 Thank you Steve! And Don the Calgary guy!
Another great video, Steve. I was following your channel pretty religiously, but I fell off the wagon and let it run me over about 2-3 times. But, I'm back - and with a vengeance! I'm excited to try this recipe. I've been low carbing/ketoing for about 15 years, and I've tried every recipe for buns that's out there in the keto world. And, to be honest, I've always been disappointed. These, however, look fantastic and also look like they will hold up to the stuff I like to add to my burgers. Thanks to you and Don for all the hard work.
~Sam
Welcome back!
Hi Steve, I made this recipe yesterday for the first time and these were really good!! That yeasty smell while they were baking was so wonderful. They were not as tall as a typical hamburger bun but that may have been partially because I accidentally made 6 buns out of the recipe rather than 4. But they were still delicious and held up really great with my burger. I just want to thank you for all the work you always put in to perfecting your recipes. I know I can always depend on your recipes to turn out well. Thx again for this great addition to my keto repertoire. Can’t wait for the hotdog bun recipe you’re working on!
Just found this one - had to chuckle about the food processor - I just replaced mine, along with my hand mixer - both of which I had when I moved to WA state in 1988! Stuff lasted longer back then I guess, but it's nice to have new tools for sure!
Agreed
I gotta try it! Sounds awesome!
Hey Steve - thanks again for your diligence and thanks to Don for for his creativity and perseverance! One day when I get on the WPI train, I will give this a shot. Glad to see you got a new food processor! I picked up an 11 cup version on amazon a few weeks ago for a little over $100. Pretty much perfect size for the two of us, but will be getting a roomier one whenever this one tanks, which hopefully won't be for 20 years. Sure makes things easier. Happy Independence Day!!
I can't wait to try this. I'm going to add some sweetner like swerve to it.
Oh my gosh! You are saving my new Keto lifestyle.
Oh Don & Steve, that looked delicious EPIC!
My mouth is watering right now! Can't wait to try this. Thanks Steve!
Yay! Just before Independence Day celebrations!!! Thank you!
Thanks to you and Calgary Guy for all the dedicated hard work. Btw, I think you are gettting realy good at Keto TH-cam presentation. Cheers from Vancouver!
I appreciate that!
Wow! I’m excited to say I have all the ingredients needed. Happy 4th to me, and to you, Steve. Oh, and thanks Dan for your hard work, too.
Looks wonderful! Giving it a try! Thanks for all your 'trials and testings'. ❤
In the spirit of full disclosure, I ate the entire burger while filming. I edited it out, but I just couldn't stop. 😄
I hope you enjoy it as much as I did. 😉
@@SeriousKeto I would have been talking with my mouth full. 😁
Omg I’ll order in n out without the bread and make this bread recipe and add it to my burger 🍔
I made these today, I followed the recipe here in the vid, my dough came out soupier and I couldn't get them into a high ball shape like that, they immediately started to spread, that said, they still turned out soft, spongy, and tasted like bread. Oh my, they were so delicious! I'm going to go with a little less water next time and see if they come out less flat. This batch is not lost, when cut in half they each slice can fit into my toaster, so I'm thinking toast them up and batter them up and make some french toast with them or... corned beef sandwich with sauerkraut and pickles, I bet these will stand up amazingly, oof can't wait!
Calgary Guy (who did most of the work on this recipe) gets much more lift/rise out of his than I do. Like yours, I still find mine to be very tasty, but I wish that I could get more lift. If you come up with something, please let me know.
@@SeriousKeto I am going to try the recipe again but going to put my silicone egg round forms around them when proofing in the oven and see if that keeps their dome shape higher
I use this and it works pretty well: amzn.to/2PPIjqT
@@SeriousKeto That looks cool! Update, I made my Reuben today, toasted up this bread, and my cat, who's a total toast fiend approved! That's the highest of praise 😻
@@SeriousKeto
I used that bun pan the first time I made this recipe, and I got good rise. The problem was they were to small. So I tired without , and they came out flat. I made two batches today 😢.
I’ll Still use them , but I need more rise.
If you came up with any tricks please let me know.
But the buns are very tasty
I made these yesterday and they were excellent. Thank you
Glad you like them!
I just made some today only had the fast acting yeast they did not rise I Should have just put everything in instead of putting yeast to proof, they are still good just thin, the taste is spot on ❤️
I find that sometimes mine rise well, sometimes they don't. I haven't figured out what the variable is...
That looked amazing Steve! Great job to both you and Don!
Big thanks to Don, for sure. 🙂
FYI - There are a lot of issues going on with the SeriousKeto website right now, including printing, Error 500, and the site being down. Sorry...
*UPDATE: Printing should be fixed. You may still encounter Error 500 and site maintenance notices.*
How can I get the written recioe. The link to your site doesn’t work.
The site is broken. No ETA on when it will be fixed.
Thanks for this recipe, looks great. Just wondering if you've noticed if the psyllium husk has a gritty or sandy texture bc it's not ground?
Love your channel you do great content.
Not that I noticed.
Says error...when I go to recipe on my phone.
Who the heck would give a thumbs down to a hamburger bun recipe. Wow, negativity need not apply.
Some people just don’t like me I guess. 😄
@@SeriousKeto whatever, who needs them. Looks like you have way more likes than dislikes. So let the mean-spirited have their "moment" (I guess).
Probably someone who made a modifications or added an alternative or made a mistake and just can't fathom taking responsibility for their own decision/actions.
I would like to report success with this recipe today!! I’m very happy with my efforts!! Every gluten free bun I have tried started disintegrating soon after touching anything moist. These held up!! Thank you very much. The one little hiccup was that the buns did not rise much. I think the problem was that there was a delay between my turning off the oven at the lowest setting and actually putting the buns in there to rise. I had to interrupt my prep to feed my daughter. The oven was probably not warm enough by the time I slid the buns in. Still, the texture and taste were wonderful. Thank you again! Next time I will make sure the oven is warm before putting the buns in.
Glad you liked them! 🙂
Thank you Steve and Don they look great. Have a happy 4th.
Thanks!
I checked out your website. Definitely upscale layout and appearance. Speaking of appearance, your before and after pics are jaw dropping! You must be so much happier now that you know how to lose and keep off the weight and the ripple effects from it. You come across as a cheerful fellow. I am happy for you. Cool website. Love your videos too.
Thank you for the kind words. The website has actually be misbehaving lately, so I'm glad you didn't encounter any issues. 🙂
@@SeriousKeto You are very welcome. I started keto in April and was down 17 lbs. by the beginning of June. My target was 20 grams total carbohydrates and that was working fine. Then in June I tried 20 grams net carbs and gained back 7. So now I am back to 20 grams total carbs and going in the right direction again. I guess everyone is different. Wish me luck.
Nice gift! I bought myself that model for Christmas.
I love how quiet it is.
The taste of these is very much like a wheat burger bun. I sliced them and toasted them on the grill while the burgers cooked. They were excellent with the toasty grill marks and stood up to all the drippy goodness one could put on a burger. I'm still working on achieving maximum rise, but so worth it!
If you come up with something that gets more rise out of this, please let us know. I had one user tell me she put the dough balls in ramekins and they rose nicely. I still have 17 buns left over from my trial runs before I will try this out on a new batch...
Oh man. Just when I’ve gotten content with eating bunless burgers, here you come with this. I am anxiously awaiting your hot dog bun/sausage roll recipe, however.
By far my favourite "bread" recipe, I made bagels, subbed yeast with baking powder, so that the bagels are more dense, like those here in Montreal.
The guy who gave me this recipe is Canadian, so no wonder you like it. 😉
Have made your recipe even easier by not having to shape the rolls. I just spoon the batter into silicone hamburger trays, let rise, and then bake. I also brush an egg glaze and sprinkle sesame seeds. Instead of having to separate eggs I add powdered egg whites to the dry mix and add additional water to the wet mix. I love your recipe. This is so easy, I can make it several times a week.
Awesome!
This is very similar to my keto bun recipe. This recipe I've made over a dozen times and makes about 12 buns. I would be ok to give this to any of my non keto family.
2 C Almond Flour
.5 C Coconut Flout
10 tbsp Psyllium whole husks
2 tsp Pink Himalayan Salt
2 tbsp Stevia
4 tsp Baking Powder
1 C 100% liquid Egg Whites
4 tsp Bragg's Apple Cider Vinegar
1 C Boiling Water
1 tsp of baker's yeast in 1 C of hot water
350 C for 60 mins.
I usually use my stand mixer to mix the ingredients.
I am confused by you using a cup of HOT water and then stating 350 C for 60 minutes when C is Celsius and that would be in the range of over 600degrees???? Could you clarify oven time is for F Fahrenheit.
Great timing! Thanks a bunch! I have time to make a batch for my husband (his celiac disease requires gluten-free options). Commercially available buns are usually dense and super high carb. Now I just have to find whole grain psyllium husk locally.
got mine from amazon.
Idk what your professiin is, but you have a great radio voice. Great recipe, ty!
Wow, thank you!
Can’t wait to try these!! Thanks so much, Steve!!