Please see the description box below video (click down arrow on the right hand side) for full written recipe, link to print recipe, nutrition info and other relevant details. Thank You !
I weighed all ingredients and made this yesterday. Just wondering what caused big hollow inside top of the buns. Btw, my baking powder is double acting and I did reduce half amount.
The first time I tried these buns they did not turn out well- they rose in the oven but then deflated partially as they cooled; on the inside, they were full of moist, gummy little chambers. I ended up throwing most of them out. However, I realized that the recipe had the potential to be really good, and that I must be doing something wrong. I reread the recipe and comments carefully, and I watched the video on the problems with psyllium-based bread and how to correct them. I tried the recipe again, weighing my ingredients instead of measuring them by dry volume, putting in the correct amount of baking powder (mine is double-acting so I halved the amount stated in the recipe), decreasing the amount of hot water by 20 ml, and increasing the baking time to 50 minutes. I was very happy with the second batch-they were soft and fluffy and had excellent flavor. They are by far the best keto buns I have made, and I know that I will make them again! Thanks, Elsie!
Thank you for your patience for not giving up and making the right improvements. I am so happy you got it right and can enjoy the buns now. Thanks for sharing and your feedback ❤❤❤
I have tried this and measured by weight, but they turned out gummy. I bought an electronic grinder to try this too! ): do you have any idea where I could have gone wrong? do the buns need to set or be left alone for a while once they have been baked?
Thank you for your tips, that happened to me, my buns deflated 😞 so I decided do not try again this recipe, but now I will try again for sure with your tips 😃👍🏻. Thanks! BTW Happy New Year!🎊
Thank you for this gorgeous recipe! I made 8 buns by using your ingredients this morning successfully. Everyone in the family got full easily after taking two buns with a cup of bulletproof coffee.
We made this today. This is by far the best Keto bread my husband and I’ve ever had. I have food sensitivity to almonds and eggs; this will not give me any issues whatsoever. Actually this is the best gluten free bread recipe EVER!! I am recommending this to all my friends! Keep up the great work!
I have made these 3 times so far! My family loves it! We're not vegan, but being on keto, this is by far the closest to bread that we have ever tried. It's not as dense as others we've tried that include eggs. I usually double the recipe and we make the buns bigger. I bake it about 10 to 20 mins longer. Then we use it as burger buns. Yum!
I made these buns today and they are just fantastic soft spongy and delicious. Thank you Elsie, I put two teaspoons of yeast in for flavour but I don’t think it helped. They rose quite big in the oven. Next I’m going to make chia jams, Elsie your recipes have all turned out and taste really good and I make your bread all the time your hand work pays off, thank you!
I just made these. Yum! I did alter the hot water to 500 ml (I doubled the recipe). I've noticed too much liquid results in bread falling down or caving in. I experimented & the rolls/bread came out lovely & yum. I have made several of your recipes (bread, cookies). Thank you!
We bought your Ultimate Keto bread book and tried these buns. Then we saw this video of the same buns. We kept exactly to the recipe and they came out perfect. Lovely and soft and the flavour is very good. At 0.5 carbs per bun I will be making these every day from now on. Thank you so much, the buns will help keep my carb count low.
I baked this buns - just followed 100% description and it turned out amazing! It's not my 1st time experience. I would recommend to everyone this channel.
Hi. Tried these today. They rose and am so grateful for that!! Tasted too coconutty but think that is the organic pure coconut oil I used. Will make another batch with olive oil to see if they taste better. Thank you so much for the recipe.
Been following your channel lately and so grateful. Just made this one today. Added erythritol and made them as sweet buns. Taste so good and not as dense as other keto buns I've tried. Thanks a lot!!
Hi! I tried it this morning and it turned out great!! What a relief--as I tried 2 other times with other recipes (won't name them) and it was a total failure!! Thank you for your work in experimenting so we could enjoy these beautiful, fluffy, easy to make rolls. I did measure everything. I'm excited to try more of your recipes.
Thank you, thank you, thank you. Just made these. Your recipe and instructions were so easy to follow. Absolutly delicious, I'm diabetic and really have to watch my carb intake and I miss bread so much, this is a wonderful alternative
My boyfriend said this is the best keto bread I made so far. It was a little bit moist inside even though I cooked it for 1hr in the airfryer already but the next day when I tried them, it was already less moist. I guess just need to bake it longer since I didnt use oven. I finally able to find a good bread recipe😁 Thank you so much!
Just made these and everything worked out great. Thank you!! I weighed and ground everything as instructed. Next time: I may disolve the salt into the hot water for easier blending. I forgot to knead the dough as instructed and mine were not as blended and cohesive. I will also use the lowest oven rack next time and compare.
I tested this evening I got a bit more baking powder as necessary and a little less flaxseed flour, but the taste was excellent. I only had brown flaxseed so they were browner. Funny thing I got balls lol I guess it's the mishap with the ingredients. I'll definitely try do that again and I'll test some other of your recipes. Thank you for this.
Wonderful! These are my 'Go To' rolls. Been making them nearly each week since I saw your post 3 months ago! I add everything seeds on top... So good! Thank you! 🤗
Wow what a great recipe I’ve made it twice now I love them so much I even put a scoop of protein powder in 41g and ghee instead for the liquid fat still soft and fluffy. Thank you so much. ❤️😍🙏🇨🇦Alberta. P.S. I used brown flax seed the third time no difference just as good.
I made these today, exact measurements. I ended up with 7 × 60gms +45 mgs. Don't und e rstand that one. Thanks Rosemary Perth Western Australia (70 yrs)
Wow made these today and they are so good. Not dens and heavy like other lowcarb breads I have tried. Had one to taste and couldnt resist a second one. 😍
I made this one today. So good!!!. The easiest Keto bread 😍 Dense but soft. Divided it into 8 small buns. Now, my coconut flour has better use without tasting like coconut flakes when you bite. (I grind the coconut flour to become more powdery.) Thank you, thank you, thank you Can't wait to try your other bread recipe..
Hi Elsie, many many thanks for this great recipe. I advised it to one of the readers of my blog as gluten free recipe without eggs, as I myself do not have many of them. Her bake was unsuccessful, I believe, because she used brown flax and I am not sure she had the right consistency of ground flax and psyllium. I baked your buns myself absolutely close to a letter and used olive oil. Everything worked as in your video. I believe in my oven I might need to bake them for 45 minutes. Their taste surprised me, truly nice and delicious buns. Thanks again for the wonderful job you are doing, covering so many options with different restrictions. With utmost respect Irena
I’ve been making different types of Keto bread for over a year and a half, these buns are the best! Best texture, flavour and easy to make. Thanks for sharing this fab recipe.
Made these yesterday with exact weight measurements and WOW 👌 🎉 I've been trying for over a month tried 3-4 recipes none were good, this one is like real break and even better, seriously thr best one I've tried and I've found my bread substitute thanks for a great recipe .. Can this be made as a loaf ?
That's awesome! Unfortunately, it didn't work with the loaf. That's the challenge with eggless bread. Fortunately, it could work with buns. You will notice that if a recipe works, I will show you how to make it into buns, loaves, and yeast loaves. If you see only buns, that means it only worked with buns. Thanks so much for your feedback 🙏
I'm trying it now. My bun is inside the oven now. Hope it will turn out good as yours. By the way i replace the coconut oil/olive oil with normal oil. Hope it will fine since i got only that oil in my kitchen..im from malaysia 😀
Hi! Thank you very much!!! I just took these out of the over, they look and smell fantastic... I couldn’t resist myself and ate one 🙈... it tasted great, but was a little moist... I’m letting them cool down a little bit more to see how they turn out... if not, next time I’ll add a little less water...
So they are cold now, and still a little wet... my dough looked a little wetter than yours, maybe adding less water or baking a little longer will help... I’ll let you know 👍🏽
After 40 mins my buns remained the same size as when they were put into the oven and the inside was still wet. I know you mentioned to follow the ingredients to the letter but as I didn’t hv enough flaxseed I substituted it with a quarter cup of chia seeds. I wonder if this is the problem but I’ve substituted flaxseed with chia in other recipes with no problem. Thanks
I make these buns a lot. The first time I took them out of the oven they began to deflate but O popped them back in immediately ( don't turn off your oven yet!) I baked them up to 50 minutes and they didn't deflate.
These are great! I only had regular flax seed but they taste good with it as well. Next time I'm going to add more salt (I'll start with double) and less water, as I have a store-bought psylium powder. I had to bake them for about 1hr 30min to get them dry in the middle. Also going to make them larger as they did not change size at all. :) I'll probably experiment with some spices, thinking of adding garlic powder, maybe some dry herb mix?
Thanks for your feedback ! Yes if you're using pre ground psyllium powder, you need very little amount. Using too much will cause the bread to be dense, wet, sticky and affects the rise. Please check out this video to understand better about psyllium husk and powder; th-cam.com/video/_bnCwudgFt4/w-d-xo.html
Psyllium husks is the most important ingredient for keto bread. It replaces gluten by holding everything together and provides elasticity to shape the dough. It makes the bread more bread-like. Without it the bread will be crumbly with cake-like texture
I did 'em...well I only had regular flax seed not golden. They came out good, but not as I. Your video. Mine were not as fluffy looking, and were a little raw (doughy). Still very tasty. This recipe is a keeper, but for certain I'm sure will be better next time. Thank you. Ps. Will post pic at your site. :-)
Great Recipe! I have made this buns several times . My family enjoyed it . One question, last batch I did , the bun came out too floppy , more air inside the bun. Not sure what mistake I did . All my ingredients are new including the baking powder and iced user them in a could of batches . Everything is weighted and grinder coconut powder , flax seed, and psyllium . I noticed that after pouring the hot water , there are more bubble and when I formed the dough it’s fluffier and more air pockets . How do I solve this ? Did I over mixed the dry ingredients which causes air pockets prior to mixing ? How do I remove air pockets ? Please let know what your experience . Oh by the way ,,I added minced roasted garlic and the flavour was great . Thanks .
lowcarbrecipeideas I have used the same baking powder when I made one batch in the morning but when I made another batch in the afternoon , I find there’s so much air.
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Thanks for the recipe.... It taste great without eggs..... But mine is a bit moist and dense as I added extra psyllium husk when my dough falls apart and break into pieces before kneading with hands. May I know what should I add if that happens again? Thank you.
Did you use whole psyllium husks or preground psyllium powder? They have huge differences and most problems are due to the psyllium husks. Please check out this video to understand better about psyllium husk and powder for better success; th-cam.com/video/_bnCwudgFt4/w-d-xo.html
I weighed all ingredients and made this yesterday. Just wondering what caused big hollow inside top of the buns. Btw, my baking powder is double acting and I did reduce half amount.
@@lowcarbrecipeideas Thanks for your prompt reply. I weighed psyllium husk first, and then self-ground it. Should I reduce the amount of ground psyllium husk or water?
Could you please tell me pysilium husk in gram rather than tsp ..? I keep fail cause there is too much moist inside of the bun 🥲 do i need to cut down water..?
Hi, i want to ask. I tried following the recipe, but my buns did not rise well in the oven. And after i baked it, the texture is still dense and not airy with many holes like in your video. I used self grind psyllium husk just like the instructions but mine still dense. So I'm thinking if I should add yeast and proof the buns in the baking pan? How much yeast should I add to make the buns rise? Thanks in advance :)
This recipe is amazing. The buns were fluffy and moist and not dense like some other keto breads. And the best part, the taste was awesome and no yukky egg smell! Will definitely make these again
I baked them half a dozen times. And they never rose, they stayed the same and were very moist and doughy inside. And yes, I finely ground the flaxseeds. Any other ideas?
It is very likely caused by the inaccurate use of psyllium husks. Please check out these tutorial videos for a better understanding and success; th-cam.com/play/PL0Ixo8hboMFdYmRAJbF9H-sngimwCeOMr.html&si=S9Q403S7SZFcKIea
@@lowcarbrecipeideas I have to say that I’m really impressed that you are still putting maintenance into this after all these years! I will further grind the husks and try it out again - and report back.
@TheGhostplanner Thanks! The 18 g of psyllium husks is based on whole psyllium ground until half its original volume (not more or less). If you are using pre ground psyllium powder then only a small amount is required around 1 to 2 tsp as it is very concentrated. So there's a huge difference between whole husks and pre ground psyllium powder
@@edwardyip7838 Sorry you can't. You can make keto loaves into buns but not vice versa. The ratio is quite different for buns. However I do have a coconut flaxseed bread (loaf) video here. You can check out the Playlist.
@@lowcarbrecipeideas thanks.....yesterday i baked 7 buns all finnished by my family...today another 7 buns....lol...i think tmr will do the loaf bread...
I have tried the recipe and came out perfect but next time I will increase the salt a bit. One question. Coconut flour has moderate carbs and also does baking powder. Can I replace baking powder with baking soda.. 15 g of baking powder has 7 g of carbs and it all adds up if you want to have more than 1 bun :)
Thanks for your feedback! Coconut flour actually have the lowest net carb. If you take into the consideration of it's high fiber content, the net carb is very low. That's why if you see the nuutrition info at description box, the net carb per serving is very low. Yes you can replace baking powder with baking soda if you do not mind it's unpleasant taste.
Hi ... I looked forward to making these rolls but they turned out heavy and damp on the inside. What did I do wrong? I have difficulty mearsuring liquids in ml. My cup marks are at 250 then 300. I had to guestimate the 270. Maybe that is the problem ? Any advice?
Keto bread is quite complicated so it is best to measure the ingredients for accuracy. Even though I provided cup measurements but not all cups are the same. Are you using psyllium husk or powder? Also did you use ground golden flaxseed?
Thank you for your quick response....I followed recipe exactly. I used psyllium husk powder and so I used the lesser amount as instructed. Your dough appeared stiffer than mine. I thought mine was a bit too wet. I dont have a proper liquid measuring cup for liters or ml. Perhaps I should have added little bits at a time. I need to purchase more accurate measuring tools. My bad !! I do, however, like my buns with eggs vs. Eggless. Flavor is far superior. I just need more practice and proper tools. I do LOVE the buns. Thank you very much.
Hello from Thailand 😊. Thank you so much for your hard work and very clear explanation. I've got to learn so much from your videos. May I ask which brand of grinding machine you are using?
So glad to hear that! I bought this amazing multi grinder online from Lazada Malaysia. The brand is Long Plus from China. But I don't think they deliver internationally.
Psyllium husk is the best replacement for gluten. It holds everything together and provides elasticity to shape the dough. Without it, the texture is cake-like and I have not found anything that can replace it with the same result.
I live in Kuala Lumpur, Malaysia and most of our psyllium husk are of Indian origin. The brand i use is from Country Farm and its good so i just stick to it. If you're in the US, i understand that Jay Robb and NOW are good brands to use
Are the measurements for flax and psyllium BEFORE you powder them or after? so it says "Golden Flaxseed (Finely Grounded) = 60 g 1/2 cup //Psyllium Husks (Finely Grounded) = 18 g / 2 tbsp. " does that mean measure and then grind, or grind and then measure??
I extended the baking to an hour and the outside became a crunchy shell but inside still wet dough...trying to save them by steaming them now...maybe I should weight the ingredients next time instead of using measuring cups
Yes it's important to weigh the ingredients as keto bread is quite complicated due to the ingredients. Also please ensure the psyllium husks are grinded until half its original volume before using. This is important as it will absorb the water more effectively
@@daisyli9915 if using pre grounded psyllium powder you need to reduce the amount as its superfine and more concentrated. Based on feedbacks I found that using same amount of psyllium powder is too much causing the bread to be wet and dense. As I have not used the powder before I am not sure how much to reduce but you can try reducing by 1 tbsp n see how it goes
The recipe calls for 18 g psyllium husks which must be ground until half its original volume then weigh it. If you're using store bought preground psyllium powder then only a small amount such as 1 to 2 tsp only.
@@loverself6360 Are you using whole psyllium husks which you grind until half its original yourself? Or are you using store bought psyllium powder? There's a huge difference between the two of them. Please watch this video for better understanding; th-cam.com/video/_bnCwudgFt4/w-d-xo.html
Hi!!i would like to ask if i could try this recipe by using black sesame seeds instead of flaxseed...i know you have another recipe using black sesame but that recipe is white egg white...i tried that
I just made this recipe, but my buns got a little wet and sticky inside, even though I did everything the recipe and instructions said. And outside they were already very dark. I think the solution would be to use a little less water, what do you think?
Did you weigh the ingredients? Did you grind the psyllium husk into finer powder until half its original volume before using? This is important as it will absorb the water more effectively. Also did you grind the golden flaxseeds into powder?
No, I only used measurement cups. And I didn't know that I had to grind the psyllium and the ground flaxseed into a finest powder. I will try this recipe again and let you know 😉
Please see the description box below video (click down arrow on the right hand side) for full written recipe, link to print recipe, nutrition info and other relevant details. Thank You !
Hi there, if I want to make these bigger for burger buns could I do 80g of dough? Will if affect the consistency of the buns if I make them bigger?
@@KarenLeon457 No problem at all to make them bigger.
Love that here’s no talk on your videos…. But, 😂 this music 🤦🏼♀️🤯✌️
I weighed all ingredients and made this yesterday. Just wondering what caused big hollow inside top of the buns. Btw, my baking powder is double acting and I did reduce half amount.
The first time I tried these buns they did not turn out well- they rose in the oven but then deflated partially as they cooled; on the inside, they were full of moist, gummy little chambers. I ended up throwing most of them out. However, I realized that the recipe had the potential to be really good, and that I must be doing something wrong. I reread the recipe and comments carefully, and I watched the video on the problems with psyllium-based bread and how to correct them. I tried the recipe again, weighing my ingredients instead of measuring them by dry volume, putting in the correct amount of baking powder (mine is double-acting so I halved the amount stated in the recipe), decreasing the amount of hot water by 20 ml, and increasing the baking time to 50 minutes. I was very happy with the second batch-they were soft and fluffy and had excellent flavor. They are by far the best keto buns I have made, and I know that I will make them again! Thanks, Elsie!
Thank you for your patience for not giving up and making the right improvements. I am so happy you got it right and can enjoy the buns now. Thanks for sharing and your feedback ❤❤❤
I have tried this and measured by weight, but they turned out gummy. I bought an electronic grinder to try this too! ): do you have any idea where I could have gone wrong? do the buns need to set or be left alone for a while once they have been baked?
Thank you for your tips, that happened to me, my buns deflated 😞 so I decided do not try again this recipe, but now I will try again for sure with your tips 😃👍🏻. Thanks! BTW Happy New Year!🎊
Thanks for sharing this. Mine didn't rise or expand even the tiniest bit.
Love that they are eggless!! getting tired of eggs on Keto. Gonna make these today!!
me too can't wait ☺
Thank you for this gorgeous recipe! I made 8 buns by using your ingredients this morning successfully. Everyone in the family got full easily after taking two buns with a cup of bulletproof coffee.
That's so nice to hear! Thanks so much for your feedback ❤
We made this today. This is by far the best Keto bread my husband and I’ve ever had. I have food sensitivity to almonds and eggs; this will not give me any issues whatsoever. Actually this is the best gluten free bread recipe EVER!! I am recommending this to all my friends! Keep up the great work!
Wow .. that's so nice to hear! Thanks so much for your feedback and support ❤
I have made these 3 times so far! My family loves it! We're not vegan, but being on keto, this is by far the closest to bread that we have ever tried. It's not as dense as others we've tried that include eggs. I usually double the recipe and we make the buns bigger. I bake it about 10 to 20 mins longer. Then we use it as burger buns. Yum!
That's awesome! Thanks so much for your feedback ❤
I made these buns today and they are just fantastic soft spongy and delicious. Thank you Elsie, I put two teaspoons of yeast in for flavour but I don’t think it helped. They rose quite big in the oven. Next I’m going to make chia jams, Elsie your recipes have all turned out and taste really good and I make your bread all the time your hand work pays off, thank you!
Awww... I am so happy to hear that! Thank you so much, Jonathan, for your lovely feedback and for your support too ❤️
I just made these. Yum! I did alter the hot water to 500 ml (I doubled the recipe). I've noticed too much liquid results in bread falling down or caving in. I experimented & the rolls/bread came out lovely & yum. I have made several of your recipes (bread, cookies). Thank you!
So glad to hear that! Thanks so much for your feedback ❤️
Thank you for taking the time and care for all the extra information in the description. Much appreciated.
We bought your Ultimate Keto bread book and tried these buns. Then we saw this video of the same buns. We kept exactly to the recipe and they came out perfect. Lovely and soft and the flavour is very good. At 0.5 carbs per bun I will be making these every day from now on. Thank you so much, the buns will help keep my carb count low.
I am so happy to hear that! Thanks so much for your feedback and support ❤️ 🙏 😊
I baked this buns - just followed 100% description and it turned out amazing! It's not my 1st time experience. I would recommend to everyone this channel.
Awww... so glad to hear that! Thank you so much for your feedback and support 🙏❤️😊
Hi. Tried these today. They rose and am so grateful for that!! Tasted too coconutty but think that is the organic pure coconut oil I used. Will make another batch with olive oil to see if they taste better.
Thank you so much for the recipe.
That's great! Thanks so much for your feedback ❤
First time making these, used 250ml water and baked for 1 hour. They taste so good and the texture is amazing. Thank you 😊 💓
That's great! Thanks so much for your feedback ❤️
Been following your channel lately and so grateful. Just made this one today. Added erythritol and made them as sweet buns. Taste so good and not as dense as other keto buns I've tried. Thanks a lot!!
That's great! Thanks so much for your feedback ❤
Made these today. Came out perfect. Just as fluffy as you show in the video. Thank you so much. These are the best I have tried to date.
That's awesome! Thanks so much for your feedback ❤
Hi! I tried it this morning and it turned out great!! What a relief--as I tried 2 other times with other recipes (won't name them) and it was a total failure!! Thank you for your work in experimenting so we could enjoy these beautiful, fluffy, easy to make rolls. I did measure everything. I'm excited to try more of your recipes.
That's so good to hear! Thanks so much for your feedback ❤
Thank you, thank you, thank you. Just made these. Your recipe and instructions were so easy to follow.
Absolutly delicious, I'm diabetic and really have to watch my carb intake and I miss bread so much, this is a wonderful alternative
Oh wow.. I am so happy to hear that! Thanks so much for your feedback ❤
My boyfriend said this is the best keto bread I made so far. It was a little bit moist inside even though I cooked it for 1hr in the airfryer already but the next day when I tried them, it was already less moist. I guess just need to bake it longer since I didnt use oven.
I finally able to find a good bread recipe😁 Thank you so much!
So glad to hear that ! Thanks so much for your feedback ❤
Just made these and everything worked out great. Thank you!! I weighed and ground everything as instructed. Next time: I may disolve the salt into the hot water for easier blending. I forgot to knead the dough as instructed and mine were not as blended and cohesive. I will also use the lowest oven rack next time and compare.
I tested this evening I got a bit more baking powder as necessary and a little less flaxseed flour, but the taste was excellent. I only had brown flaxseed so they were browner. Funny thing I got balls lol I guess it's the mishap with the ingredients. I'll definitely try do that again and I'll test some other of your recipes. Thank you for this.
Made this yesterday and it turned out just like the video. Thank you so much for this recipe
That's great! Thanks so much for your feedback 🙏 ❤️ 😊
I love these buns. Made them twice. Try it with coconut butter while piping hot.
That's awesome! Thanks so much for your feedback ❤
I am so EXCITED. I can't wait to make these. Thanks. Blessings 😍😋
👏🏽👏🏽👏🏽 Cuando pueda lo voy a hacer, probaré también con la freidora de aire 👌🏾
Please let me know it turns out with the air fryer thank you.
Wonderful! These are my 'Go To' rolls. Been making them nearly each week since I saw your post 3 months ago! I add everything seeds on top... So good! Thank you! 🤗
So glad to hear that! Thanks so much for your feedback ❤
Wow what a great recipe I’ve made it twice now I love them so much I even put a scoop of protein powder in 41g and ghee instead for the liquid fat still soft and fluffy. Thank you so much. ❤️😍🙏🇨🇦Alberta. P.S. I used brown flax seed the third time no difference just as good.
So good to hear that! Thanks for sharing and your feedback 😊
I made these today, exact measurements. I ended up with 7 × 60gms +45 mgs. Don't und e rstand that one. Thanks Rosemary Perth Western Australia (70 yrs)
You got slightly more buns which is great. No weighing scales are the same so it's fine 😊
Wow made these today and they are so good. Not dens and heavy like other lowcarb breads I have tried.
Had one to taste and couldnt resist a second one. 😍
That's awesome! Thanks so much for your feedback ❤
Wow these just might replace to my current bun recipe
I made this one today. So good!!!. The easiest Keto bread 😍
Dense but soft. Divided it into 8 small buns. Now, my coconut flour has better use without tasting like coconut flakes when you bite. (I grind the coconut flour to become more powdery.)
Thank you, thank you, thank you
Can't wait to try your other bread recipe..
So happy to hear that! Thanks so much for your feedback ❤
Hi Elsie, many many thanks for this great recipe. I advised it to one of the readers of my blog as gluten free recipe without eggs, as I myself do not have many of them. Her bake was unsuccessful, I believe, because she used brown flax and I am not sure she had the right consistency of ground flax and psyllium. I baked your buns myself absolutely close to a letter and used olive oil. Everything worked as in your video. I believe in my oven I might need to bake them for 45 minutes. Their taste surprised me, truly nice and delicious buns. Thanks again for the wonderful job you are doing, covering so many options with different restrictions. With utmost respect Irena
So glad the buns turned out well and you like them. Thanks so much for your feedback Irena ❤
This is so good.. just came out from the oven. 6pcs, weight them 70g each. Going to hv it with fish curry.. yummy
That's great! Thanks so much for your feedback ❤
Lovely flavour thank you
Beautiful, I will make with organic ingredients. Thank-you
Great and amanzin!!! Simply delicious
I like this recipe and make them often. They go great with chicken soup. Or in the morning with eggs.
That sounds great ! Thank you so much for your feedback !
I adore this recipe!😀
Wow! 🤩 Will definitely try this! A million thanks! Cheers! 😊
You just rock ..loving the eggless recipes
Thanks so much for your feedback ❤
I’ve been making different types of Keto bread for over a year and a half, these buns are the best! Best texture, flavour and easy to make. Thanks for sharing this fab recipe.
Awww... so good to hear that! Thanks so much for your feedback ❤
Made these yesterday with exact weight measurements and WOW 👌 🎉 I've been trying for over a month tried 3-4 recipes none were good, this one is like real break and even better, seriously thr best one I've tried and I've found my bread substitute thanks for a great recipe .. Can this be made as a loaf ?
That's awesome! Unfortunately, it didn't work with the loaf. That's the challenge with eggless bread. Fortunately, it could work with buns. You will notice that if a recipe works, I will show you how to make it into buns, loaves, and yeast loaves. If you see only buns, that means it only worked with buns. Thanks so much for your feedback 🙏
I'm trying it now. My bun is inside the oven now. Hope it will turn out good as yours. By the way i replace the coconut oil/olive oil with normal oil. Hope it will fine since i got only that oil in my kitchen..im from malaysia 😀
Hi Fara nice to meet another Malaysian here❤
I am starting to love this channel
Hi! Thank you very much!!!
I just took these out of the over, they look and smell fantastic... I couldn’t resist myself and ate one 🙈... it tasted great, but was a little moist... I’m letting them cool down a little bit more to see how they turn out... if not, next time I’ll add a little less water...
So they are cold now, and still a little wet... my dough looked a little wetter than yours, maybe adding less water or baking a little longer will help... I’ll let you know 👍🏽
Thanks for your feedback! You certainly look like a great problem solver thank you 😅
@@klingerp Hi. I also reduced the water and the buns turned out great each time now.
👏👏👏👏👏
Thanks for the recipies 🌹
After 40 mins my buns remained the same size as when they were put into the oven and the inside was still wet. I know you mentioned to follow the ingredients to the letter but as I didn’t hv enough flaxseed I substituted it with a quarter cup of chia seeds. I wonder if this is the problem but I’ve substituted flaxseed with chia in other recipes with no problem. Thanks
I have tried chia seeds and i found the bread is very dense even though I reduced the amount drastically. So yes maybe it cd be the problem
Super geklappt. Danke.
I make these buns a lot. The first time I took them out of the oven they began to deflate but O popped them back in immediately ( don't turn off your oven yet!) I baked them up to 50 minutes and they didn't deflate.
That's great! Thanks for sharing your experience and feedback ❤️
These are great! I only had regular flax seed but they taste good with it as well. Next time I'm going to add more salt (I'll start with double) and less water, as I have a store-bought psylium powder. I had to bake them for about 1hr 30min to get them dry in the middle.
Also going to make them larger as they did not change size at all. :)
I'll probably experiment with some spices, thinking of adding garlic powder, maybe some dry herb mix?
Thanks for your feedback ! Yes if you're using pre ground psyllium powder, you need very little amount. Using too much will cause the bread to be dense, wet, sticky and affects the rise. Please check out this video to understand better about psyllium husk and powder;
th-cam.com/video/_bnCwudgFt4/w-d-xo.html
Will try it out tomorrow
can you use lemon instead of apple cider vinegar? Thanks for the answer! 😊😊
Yes you can. You can also use white vinegar
Thank you ☺️☺️💟
Mine are in the oven already!! thanks for your recipes and great job!!!!
Please tell us how it tastes!
I LOVE THEM!!!! they are fluffy and tasty... I ate 3 as soon as they were done... this recipe it's perfect as it is....
That's awesome! Thanks so much for your feedback ❤
I just made the buns they look good
the recipe really does work.
This is a definite save. I wonder what adding roast garlic would do,to flavour.
I think its doable or you could use garlic spread before eating
Hi. I don’t have psyllium husk! Can I replace it
with tapioca flour or anything else?
Psyllium husks is the most important ingredient for keto bread. It replaces gluten by holding everything together and provides elasticity to shape the dough. It makes the bread more bread-like. Without it the bread will be crumbly with cake-like texture
This turned out really well, so easy to make! Loved the recipe! Thank you
So happy to hear that! Thanks so much for your feedback ❤
They look delicious, thank you. 👍🏼🇦🇺
Love youuuu. I count calories so this is a great recipe! I will give credit if I make this in my channel!
What would be the calorie count on these?
Amazing recipes,will do this bun today . Thank you for the recipe 😘
Please tell us how it tastes
what can I use instead of Psyllium Husks ? thanks
So excited to try these, today😉
I did 'em...well I only had regular flax seed not golden. They came out good, but not as I. Your video. Mine were not as fluffy looking, and were a little raw (doughy). Still very tasty. This recipe is a keeper, but for certain I'm sure will be better next time. Thank you. Ps. Will post pic at your site. :-)
Excelent!!
Great Recipe! I have made this buns several times . My family enjoyed it . One question, last batch I did , the bun came out too floppy , more air inside the bun. Not sure what mistake I did . All my ingredients are new including the baking powder and iced user them in a could of batches . Everything is weighted and grinder coconut powder , flax seed, and psyllium . I noticed that after pouring the hot water , there are more bubble and when I formed the dough it’s fluffier and more air pockets . How do I solve this ? Did I over mixed the dry ingredients which causes air pockets prior to mixing ? How do I remove air pockets ? Please let know what your experience . Oh by the way ,,I added minced roasted garlic and the flavour was great . Thanks .
Is your baking powder double acting?
lowcarbrecipeideas I have used the same baking powder when I made one batch in the morning but when I made another batch in the afternoon , I find there’s so much air.
I made these today to have with soup for supper... so easy and yummy!
And eggless! I love your recipes :)
That's awesome ! Thanks so much for your feedback ❤
Can I freeze these?
Thank you very much I will try this one 😋👍🏻
Best buns ever! Thank you so much! 👍🙏
Moringa has become very popular in recent years. But what are the health benefits of Moringa? Researchers say it can help for bone health, anemia, and all kinds of diseases.
Moringa has become very popular in recent years. But what are the health benefits of Moringa? Researchers say it can help for bone health, anemia, and all kinds of diseases.
th-cam.com/video/Bmqr2frJzmo/w-d-xo.html
Here is the link.Hurry up and watch how to make Moringa popcorn and cleanser,Omelette,Oil,Chips and porridge
Can't wait to try them.
Thanks for the recipe.... It taste great without eggs..... But mine is a bit moist and dense as I added extra psyllium husk when my dough falls apart and break into pieces before kneading with hands. May I know what should I add if that happens again? Thank you.
Did you use whole psyllium husks or preground psyllium powder? They have huge differences and most problems are due to the psyllium husks. Please check out this video to understand better about psyllium husk and powder for better success;
th-cam.com/video/_bnCwudgFt4/w-d-xo.html
Can’t wait to try this recipe wow 🤩
Hi , I’d like to ask if you can make the dough a night before , place in the fridge and bake it the next morning. ?
I weighed all ingredients and made this yesterday. Just wondering what caused big hollow inside top of the buns. Btw, my baking powder is double acting and I did reduce half amount.
Usually it's caused by too much psyllium husk. Did you use psyllium husk or preground powder?
@@lowcarbrecipeideas
Thanks for your prompt reply. I weighed psyllium husk first, and then self-ground it. Should I reduce the amount of ground psyllium husk or water?
Thanks for the receipe, eggless too 👍🏾
Could you please tell me pysilium husk in gram rather than tsp ..? I keep fail cause there is too much moist inside of the bun 🥲 do i need to cut down water..?
Hi, i want to ask. I tried following the recipe, but my buns did not rise well in the oven. And after i baked it, the texture is still dense and not airy with many holes like in your video. I used self grind psyllium husk just like the instructions but mine still dense. So I'm thinking if I should add yeast and proof the buns in the baking pan? How much yeast should I add to make the buns rise?
Thanks in advance :)
Just adding that the same thing happened when I tried it. Hoping this will spare someone else the trouble.
Love it will make it
This recipe is amazing. The buns were fluffy and moist and not dense like some other keto breads. And the best part, the taste was awesome and no yukky egg smell! Will definitely make these again
So glad to hear that! Thanks so much for your feedback ❤
I baked them half a dozen times. And they never rose, they stayed the same and were very moist and doughy inside. And yes, I finely ground the flaxseeds. Any other ideas?
It is very likely caused by the inaccurate use of psyllium husks. Please check out these tutorial videos for a better understanding and success;
th-cam.com/play/PL0Ixo8hboMFdYmRAJbF9H-sngimwCeOMr.html&si=S9Q403S7SZFcKIea
@@lowcarbrecipeideas I have to say that I’m really impressed that you are still putting maintenance into this after all these years!
I will further grind the husks and try it out again - and report back.
@TheGhostplanner Thanks! The 18 g of psyllium husks is based on whole psyllium ground until half its original volume (not more or less). If you are using pre ground psyllium powder then only a small amount is required around 1 to 2 tsp as it is very concentrated. So there's a huge difference between whole husks and pre ground psyllium powder
I just tried these as hamburger buns. They're perfect (but next time I'll make them a little bigger).
That's great! Thanks so much for your feedback ❤
I loved this recipe a lot...Thanks...
Awww... thank you😊
@@lowcarbrecipeideas This recipe can we do it in loaf?means I have to double the ingredient?
@@edwardyip7838 Sorry you can't. You can make keto loaves into buns but not vice versa. The ratio is quite different for buns. However I do have a coconut flaxseed bread (loaf) video here. You can check out the Playlist.
@@lowcarbrecipeideas thanks.....yesterday i baked 7 buns all finnished by my family...today another 7 buns....lol...i think tmr will do the loaf bread...
@@edwardyip7838 Wow... that's great! Are they all on keto or low carb?
What to use instead of psylium husk ?
I have tried the recipe and came out perfect but next time I will increase the salt a bit. One question. Coconut flour has moderate carbs and also does baking powder. Can I replace baking powder with baking soda.. 15 g of baking powder has 7 g of carbs and it all adds up if you want to have more than 1 bun :)
Thanks for your feedback! Coconut flour actually have the lowest net carb. If you take into the consideration of it's high fiber content, the net carb is very low. That's why if you see the nuutrition info at description box, the net carb per serving is very low. Yes you can replace baking powder with baking soda if you do not mind it's unpleasant taste.
@@lowcarbrecipeideas thank you for the information. I will try baking soda as well ..they are very yummy
Hi ... I looked forward to making these rolls but they turned out heavy and damp on the inside. What did I do wrong? I have difficulty mearsuring liquids in ml. My cup marks are at 250 then 300. I had to guestimate the 270. Maybe that is the problem ? Any advice?
Keto bread is quite complicated so it is best to measure the ingredients for accuracy. Even though I provided cup measurements but not all cups are the same. Are you using psyllium husk or powder? Also did you use ground golden flaxseed?
Thank you for your quick response....I followed recipe exactly. I used psyllium husk powder and so I used the lesser amount as instructed. Your dough appeared stiffer than mine. I thought mine was a bit too wet. I dont have a proper liquid measuring cup for liters or ml. Perhaps I should have added little bits at a time. I need to purchase more accurate measuring tools. My bad !! I do, however, like my buns with eggs vs. Eggless. Flavor is far superior. I just need more practice and proper tools. I do LOVE the buns. Thank you very much.
@@pennysnow6162 Ahhh ok thanks for your feedback 😊
Hello from Thailand 😊. Thank you so much for your hard work and very clear explanation. I've got to learn so much from your videos. May I ask which brand of grinding machine you are using?
So glad to hear that! I bought this amazing multi grinder online from Lazada Malaysia. The brand is Long Plus from China. But I don't think they deliver internationally.
Thank you so much for your very quick reply😊. Will make theses buns tomorrow. I have Vitamix blender and a small coffee grinder. Will try with both😉.
Wow, these look awesome!!
Will this work for a pizza crust?
I actually have a video on eggless pizza crust using these same ingredients. Here's the link;
th-cam.com/video/-CW_L8lwEgM/w-d-xo.html
Love this. Thanks
What can I use besides phillium husk?
Psyllium husk is the best replacement for gluten. It holds everything together and provides elasticity to shape the dough. Without it, the texture is cake-like and I have not found anything that can replace it with the same result.
@@lowcarbrecipeideas my stores don't sell it! But thanks
Is there a specific brand of psyllium husk you can recommend please ? The one I use seems to lend a really odd taste to anything I make 😕
I live in Kuala Lumpur, Malaysia and most of our psyllium husk are of Indian origin. The brand i use is from Country Farm and its good so i just stick to it. If you're in the US, i understand that Jay Robb and NOW are good brands to use
Are the measurements for flax and psyllium BEFORE you powder them or after? so it says "Golden Flaxseed (Finely Grounded) = 60 g 1/2 cup
//Psyllium Husks (Finely Grounded) = 18 g / 2 tbsp. "
does that mean measure and then grind, or grind and then measure??
They should be weighed after grinding
Ok just made mine and the shell is ok has a light touch but inside still wet and stretchy. What’s Should I do?
I extended the baking to an hour and the outside became a crunchy shell but inside still wet dough...trying to save them by steaming them now...maybe I should weight the ingredients next time instead of using measuring cups
Yes it's important to weigh the ingredients as keto bread is quite complicated due to the ingredients. Also please ensure the psyllium husks are grinded until half its original volume before using. This is important as it will absorb the water more effectively
lowcarbrecipeideas I used husk powder I bought on amazon, do I still need to grind again?
@@daisyli9915 if using pre grounded psyllium powder you need to reduce the amount as its superfine and more concentrated. Based on feedbacks I found that using same amount of psyllium powder is too much causing the bread to be wet and dense. As I have not used the powder before I am not sure how much to reduce but you can try reducing by 1 tbsp n see how it goes
lowcarbrecipeideas ok
Thank you very much I’ll try again tonight and let you know how it goes
Can regular flex seed be used instead of golden
Yes except the buns will look darker
@@lowcarbrecipeideas it's ok but the texture would be same
Yes unless you grind the flaxseeds into powder and don't forget about the psyllium husk powder too. Refer to the description box thanks
Should i reduce my preground pysillium husk to 1/4? 9g made it too much gummy and moist texture
The recipe calls for 18 g psyllium husks which must be ground until half its original volume then weigh it. If you're using store bought preground psyllium powder then only a small amount such as 1 to 2 tsp only.
@@lowcarbrecipeideas 1-2tsp per 18g ??
@@loverself6360 Are you using whole psyllium husks which you grind until half its original yourself? Or are you using store bought psyllium powder? There's a huge difference between the two of them. Please watch this video for better understanding;
th-cam.com/video/_bnCwudgFt4/w-d-xo.html
@@lowcarbrecipeideas the pre ground NOW one 🙂 thank you so much for help .
Can i used white vinegar instead acv
Yes you can
Hi!!i would like to ask if i could try this recipe by using black sesame seeds instead of flaxseed...i know you have another recipe using black sesame but that recipe is white egg white...i tried that
Do you have a problem with flaxseed?
I have not tried it so unable to advise. But if you do try please let me know how it turns out
Hu hu awesome☺ making them tomorrow♥
I just made this recipe, but my buns got a little wet and sticky inside, even though I did everything the recipe and instructions said. And outside they were already very dark. I think the solution would be to use a little less water, what do you think?
Did you weigh the ingredients? Did you grind the psyllium husk into finer powder until half its original volume before using? This is important as it will absorb the water more effectively. Also did you grind the golden flaxseeds into powder?
No, I only used measurement cups. And I didn't know that I had to grind the psyllium and the ground flaxseed into a finest powder. I will try this recipe again and let you know 😉
Its Its mentioned in the video and the description box
Can we use normal black flaxseeds if golden flaxseeds are not available?
Yes you can but the color will be darker
Thanks for the great recipes as always.. Is it possible to bake it as one whole bread in a loaf pan as well?
Frankly I have not tried it so cant say for sure. If you try it please let me know how it turns out
@@lowcarbrecipeideas Ok will do
What is the purpose of the vinegar? Taste or baking properties?
Both. It helps with rise and gives a nice yeasty flavor. You can replace with white vinegar.