Thanks Melinda, they look delicious 😋 Will give them a try and if I think they need more butter, will do as you suggest, and grate more into the next batch. 🥰
Hello! I've been watching your channel, and love the recipes, but I have a question when you write 100g bamboo baking flour (80g bamboo fiber and 20g ground whole psyllium husk) it means that is the flour from Bamboo Baking Flour -How To Make It? I'm sorry I'm kind of confused. I think I've seen other videos that you add more psyllium husks, that is also separate from the original recipe? Thanks!
Welcome to my channel 🙃 (I used google translator for the list 😊) 100 g de leche de coco 50 g de mantequilla sin sal 2 cucharaditas de sirope de arce keto friendly 8 g (2 cucharaditas) de levadura activa seca 2 huevos grandes a temperatura ambiente 70 g de agua a temperatura ambiente 100 g de harina de bambú (80 g de fibra de bambú y 20 g de cáscara de psilio molida) 1 cucharadita de levadura en polvo 1/2 cucharadita de sal y 1/2 cucharada de edulcorante (stevia eritritol) unos 20 g de mantequilla a temperatura ambiente
You can look a Samantha Bridens, Keto Almond Croissants with Vital Wheat Gluten,they taste as close as it can to the real deal,only it is a longer proces to make it,and you need a lot more ingridients to make it. As for my taste and pocket,these with bamboo flour are time saving and good enough to eat them.
This is no croissant. Croissant is puff pastry with many thin layers, to achieve that you should have rolled you dough thin, add butter, fold, roll, repeat. Yours is just a bun.
ive notice many confuse the difference between croissant rolls and crescent roll which are completely two different things lol thank god im not the only one that is like cool cresent roll but that is not croissant roll
there's also fat in the coconut milk and the egg yolks. Could prob also grate some frozen butter in to the dough if you try them and think they're dry. Unless you've made them, it's hard to judge based on the video.
@@teresaheenan1673 you could always grate some more frozen butter in it. I think it's pretty much impossible to get something super close to a croissant when you're working with very specific ingredients to fit a diet like keto. We can't have everything :)
@@allisonjones7549 l have been looking at different ways of making crossiant on TH-cam albeit ordinary crossiant looking for ways to make keto crossiants easier to make because if you do them the rough puff pastry method especially with the vital wheat gluten we all know its a tough long processtion so to make the keto dough may have to use different keto flours like for instance lupin flour so soften the application of rolling out the dough and instead of hard butter you can use soften butter which the french call a barrage to apply between the layers then layer your stack of rolled out doe with the barrage or softened butter once that's done put in freezer to harden a little remove the roll out to form crossiant ready to bake that's all that's all wish me good results 🙂
FABULOUS tip about the bamboo fiber dough's consistency when hot!
Mmm, looks yummilicious. I can taste that buttery goodness. Ooo, I love chocolate croissants! Thank you, Melinda💕
Gorgeous! ❤ I can't wait to try these. Butter extract would probably be an excellent addition.
Beautiful Cresent rolls! I'm thinking they could be made into croissants with butter layered in.
Thanks Melinda, they look delicious 😋 Will give them a try and if I think they need more butter, will do as you suggest, and grate more into the next batch. 🥰
Thank you for the thorough instructions, much appreciated, ❣
Seus pães ficam perfeitos. Eu não consigo que os meus fiq assim perfeitos
Can the keto sweetener (stevia erythritol) be left out if we want a more savory taste? I want to try this with either as garlicky or spicy meal.
Sure 🙃
Hi would love to know the macros and carb count please thanks ?
Any egg free recipes with bamboo flour, please?
Hello! I've been watching your channel, and love the recipes, but I have a question when you write 100g bamboo baking flour (80g bamboo fiber and 20g ground whole psyllium husk) it means that is the flour from Bamboo Baking Flour -How To Make It? I'm sorry I'm kind of confused. I think I've seen other videos that you add more psyllium husks, that is also separate from the original recipe? Thanks!
She hs video where she makes 'bamboo baking flour'. If any specific recipe needs additional ingredients, she will mention them separately
Ótimo ❤
Hola nueva suscriptora, me puedes poner los ingredientes en español por favor? ❤
Welcome to my channel 🙃
(I used google translator for the list 😊)
100 g de leche de coco
50 g de mantequilla sin sal
2 cucharaditas de sirope de arce keto friendly
8 g (2 cucharaditas) de levadura activa seca
2 huevos grandes a temperatura ambiente
70 g de agua a temperatura ambiente
100 g de harina de bambú (80 g de fibra de bambú y 20 g de cáscara de psilio molida)
1 cucharadita de levadura en polvo
1/2 cucharadita de sal y
1/2 cucharada de edulcorante (stevia eritritol)
unos 20 g de mantequilla a temperatura ambiente
@@BambooLoveChannel
Gracias 👏👏👏
Hi Melinda, I noticed that many of your recipes use coconut milk. Is there any good substitute, if someone cannot have coconut? Thank you!
Nut milks or heavy cream (or regular milk if not keto).
You can use milk, plant-based milk or even water.
👏👏👏❤🇧🇷🇧🇷🇧🇷
Anyone made this recipe and be honest?
I did yesterday,and it turned out pretty good. It is very tasty,even a day after.😊
@@PetrijanaKajkut thankyou are they crispy?l might make the vital wheat gluten as well 👍
I would say,more a chewy texture.
You can look a Samantha Bridens, Keto Almond Croissants with Vital Wheat Gluten,they taste as close as it can to the real deal,only it is a longer proces to make it,and you need a lot more ingridients to make it.
As for my taste and pocket,these with bamboo flour are time saving and good enough to eat them.
@@PetrijanaKajkut thankyou l think I'll go with wheat gluten it looks more to the traditional croissant l like mine crispy with the butter folded in 👍
Is this recipe true
This is no croissant. Croissant is puff pastry with many thin layers, to achieve that you should have rolled you dough thin, add butter, fold, roll, repeat. Yours is just a bun.
ive notice many confuse the difference between croissant rolls and crescent roll which are completely two different things lol thank god im not the only one that is like cool cresent roll but that is not croissant roll
Not enough butter to make this recipe a reality
there's also fat in the coconut milk and the egg yolks. Could prob also grate some frozen butter in to the dough if you try them and think they're dry. Unless you've made them, it's hard to judge based on the video.
@@allisonjones7549 the texture looks dry l can't see it being delicate buttery and crisp it looks like it would be dryer than a crisant
@@teresaheenan1673 you could always grate some more frozen butter in it. I think it's pretty much impossible to get something super close to a croissant when you're working with very specific ingredients to fit a diet like keto. We can't have everything :)
@@allisonjones7549 l have been looking at different ways of making crossiant on TH-cam albeit ordinary crossiant looking for ways to make keto crossiants easier to make because if you do them the rough puff pastry method especially with the vital wheat gluten we all know its a tough long processtion so to make the keto dough may have to use different keto flours like for instance lupin flour so soften the application of rolling out the dough and instead of hard butter you can use soften butter which the french call a barrage to apply between the layers then layer your stack of rolled out doe with the barrage or softened butter once that's done put in freezer to harden a little remove the roll out to form crossiant ready to bake that's all that's all wish me good results 🙂
@@allisonjones7549 pretty close is nice, I will try this once I get the ingr. the shaved frozen butter sounds like a great idea
It looks to dry
Then add melted butter to the recipe. Some people add frozen shredded butter so the butter melts in the oven while baking.
@@alwaysright5901 yum, great idea!