UPDATE ON 14.09.2020 Based on feedbacks, the texture of the dough and brioche buns are quite different without the sweetener. The dough is firmer, does not rise as much and the buns are denser. I have further experimented without the erythritol and made a minor change to improve the texture. So if you are going to omit the sweetener, you could either increase the pea or almond milk by 40 ml or increase the egg whites by 2. The version with increase in pea milk is slightly lighter than the the version with increase in egg white. With this change, the buns are closer to the original version but still not as moist as the original version. Nevertheless, they still tastes good. So please take note if you wish to omit the sweetener. Thank You ! Please see the description box below video (click down arrow on the right hand side and scroll down) for full written recipe, link to print recipe, nutrition info and other relevant details. Thank You !
Elsie, I am on it now. I have all the ingredients handy, so I am going for it. These looks soooo delicious that I am not able to wait for the weekend to try the recipe. Nope! I am on it now.
Elsie, They’ve turned out aaawwwsome! Soft, moist, great color and the smell in the kitchen WWWOOOOWWW... And the most important, they taste like heaven. I did two batches already and they turned all fantastic. Next time I will try with whole eggs cause now I have a ton of egg yolks in my fridge lol...
@@amelieouedraogo8487 Wow... that's awesome Amelie ! So happy you achieved successful results. You can just cook the egg yolks like omelet or scramble add some onions, scallions, chilies and it tastes good. Or use them to make French toast with the buns
I made these today and they turned out great! They look and feel like regular buns. It even fooled my son, newly on keto, who thought they WERE regular buns. They toast spectacularly well. We had hamburgers and keto fries. Needless to say, with this recipe in your arsenal, being on a ketogenic diet is quite sustainable, especially for diabetics. This did NOT spike my glucose numbers. Hooray! This will be my go-to recipe for Keto buns. I will try this in my New England hot dog bun pan. I have great hopes!
I made this. I added a scoop of whey protein and next time I'll reduce the erythritol to about 75g and perhaps add some Greek yoghurt to make it even lighter. They were too sweet with 100g erythritol. Three generations of non-low carb people in my household - 8 years to 78 years - all loved them. Everyone decided they'll be our new burger buns.
I never have any luck making bread but this is sooo easy to make! Looks really good, tastes even better. It's soft, fluffy and fragrant. I had it with bacon and salami, and the tinge of sweetness from the bread is just nice to pair with the savoury meat. Now I have renewed confidence to try a few more bread recipes!
I made these and they are awesome. It will be my go to recipe for rolls. Thank you. I love all your recipes. You are so precise and always end up with a delicious recipe.
I made these buns and they're Amazing! Soft and buttery! They are officially my go to recipe for buns. I've put some in the freezer and anytime I want to have one I wrap it in a paper towel and heat it up in the microwave for 30 seconds and they still have that buttery, soft taste. They're so good. Thank you!
Just made them! They are delicious. I’ve halved the recipe cause I wanted to make sure this will work. But after tasting the 1st one I regret I didn’t do the full recipe. Frankly, you don’t even think they are keto. Thank you very much for this great recipe!!! Ps: it’s not eggy at all cause there’s no yolk. I hate eggy smell/taste. So this recipe is a keeper. Thanks again.
I follow the recipe except I used Monkfruit for the sweetener, and we love the outcome. I will try to proof at a lower degree and see if I get better rise. Thanks so much. I can’t use Almond flour and a lot of the bread recipes call for it, so this was a blessing!
I made this buns today and was happily surprised at how delicious they were, thank you Elsie, I never thought I could eat some “bread” on keto, and I must tell you this is a keeper
Thanks so much, I did finally get a digital copy of the recipe. I like to study and be sure I know what I am going to be doing.... And I love to cook. Cheers.
I made these as per recipe…I made mine a little smaller and made Sliders with them. The Sweetener made these buns perfect! The ketchup and mayo I put on the sliders were CLUTCH and brought all the ingredients together. They were Delicious!
That is a very well thought out recipe. I wonder how you came up with this. I'm sure it's worth the time spent preparing them. I'll try that next time, thanks for sharing that with us.
Just finished making these. They are delicious! TY for giving my family a Keto bread they will actually enjoy! You're an Angel! :) edit: I split the erythritol 60/40 with allulose being 60%. Because of the recent study released on the erythritol, I thought it would be healthier. The sweet taste was perfect.
Hello! Thank you for this recipe. I'm wondering if you have the amount or proportion in case of not using the flax seed flour and using instead all coconut flour? Thank you in advance!
Omg!! you are just .... incredible , thank you so much to share this! I just get the golden flaxseed, and I'm excited to try this and the cinnamon rolls
Thank you so much for this and all the recipes you have shared!! Your effort to come up with all these delicious goodies is very much appreciated!! Cant wait to make this!! 😍
👍👍👍...good job elsie!it really looks lovely.can i use double cream as my milk as tried to avoid almond which is not advisable due to my osteoarthritis .thank you!
Ok thanks elsie!you are really a great help,your recipes are so simple easy to follow even though i haven't tried it yet as i am still very busy.keep up the good work.
No entiendo inglés pero entiendo muy bien cada receta, gracias por compartir ojalá se pudieran poner sin títulos en español, ganarían muchísimos subscriptores por que las recetas son buenísimas 😊
Martha chafino Has echo alguno de los panes de este canal? Yo e tratado varias recetas pero ningun pan me a salido bien todos los panes me salen super densos, puedes compartir algun tip ?
I'm very surprised that you recommend "proofing" the dough at such a high temperature. 212f/100c is enough to kill the yeast therefore you will not get an expansion during baking other than your baking powder. I'd recommend proofing at between 80-100f/37c. It's all you need to proof and your yeast will be active when you begin to bake which should yield a lighter/less dense result.
I agree, I don’t understand the higher temperature. She also puts hot water in the oven which raises it even higher. My oven has a proof setting and it’s 90F.
I thought she was saying to preheat the oven and then turn it off for the proofing process. I will watch again . . . UPDATE: I watched again and I do believe that is what she’s saying. You preheat and turn it off for proofing. This is a very common method. @4:03 “Oven sd be preheated for 15 minutes at 212F or 100C”. So you would preheat an empty oven for 15 minutes, turn it off, then put your bread in for proofing. ADDENDUM: 😂I am wrong! I just read the recipe instructions and she does say to leave the heat on the entire proofing time!😅 Hers look fantastic so I’m going to follow her instructions and see how it goes!🤞🏼
@@eja1258 it’s been awhile since I made these buns. They were good, but more tedious to make than a lot of other keto buns my family likes better so I’ve not made them again. They are on the small side too. I could not tell that the oven proofing method in the recipe made the buns rise any more than other methods I’ve used. I think I will try these buns again in the future though. I like to try different recipes occasionally instead of the same thing every week.
Recently subscribed. What I really like about your posts is that you don't talk, talk and talk (as so many other channels do) ... and I also like your recipes. Have you ever hear the saying: "he/she can talk 1/2 hour about a screwdriver and never mention the handle"? Thanks : +)
Thank you so much for this recipe and the clarification about the difference in psyllium husk, I found it very helpful!!... I have a question, can egg whites powder be used instead of liquid whites?
You're most welcome! So glad you found it useful. Actually I have plans to experiment with egg white powder vs egg whites for keto bread but haven't got down to do it yet. I will definitely do it and update accordingly thanks 😊
Hi Elsie :) I have a general question for you - do you think egg yolks weigh the bread down (minimise rise) more so than the same amount of oil? thank you :)
Hello! Thanks for the recipe! Can’t wait to try it. Just a question, will isn’t 48deg C the max temp to proof bread? Any hotter could actually kill the yeast. But how is it that your buns still rose in size!
There is no need to mess around with the tin foil. Just put the buns in jumbo muffin tins. This will prevent the spreading and the metal pan retains the moist heat for a better proof. I wouldn't proof at more than 110 F because it slows yeast action and will even kill the yeast at temps higher than 120 F.
You can try it, but I suggest you reduce the amount of oil as I find that the ratio of oil to butter varies. I have experienced using the same amount of oil as butter in a recipe and it was too oily
If the consistency is same with pea or almond milk then its fine. But if the consistency is thick you need to dilute with water (60% cream and 40% water)
@@lowcarbrecipeideas Is it a problem if I want to use only 25 g of erythritol with a few grams of stevia? Should I add more liquid (milk) to compensate it or something?
@@omonra7047 You can reduce sweetener or even omit altogether without any problem. The 100 g erythritol is only mildly sweet but you can reduce to 80 g. Anything less that this i don't think you can taste the sweetness anymore
Can you use powdered egg whites? If yes please let me know the quantity and also if it needs to be mixed with water and how much water to achieve the egg whites consistency required in the recipe? Thanks 🙏
Yes you need to add water to powdered egg whites. Frankly, I have tried it for my keto bread but haven't had the right results yet so I need to experiment further.
You can but because the dough is sift and moist, it will spread sideways instead of upwards so it will end up flat and dense. You can also use big muffin tins for convenience or metal rings
No need to preheat. Just increase the temperature after you put the buns inside to bake. This way they can still rise while the oven heat is slowly increasing
I made these and they didn't rise, wondering if I killed my yeast? I used half Almond milk & half cashew milk (could this have been the issue)? I was on the high temp end to proof the yeast 150°F and my oven didn't stop at 212° so I proof the buns at 215°. I'm wondering if it could be a combination of things? They tasted good but not really edible because they were so dense. I'll try again another time. Any suggestions would be helpful.
Both milk have no issue. Proofing at 212F or 215F sd be fine. Did you check your yeast condition? Did you use a ring foil or tin to contain the dough? Are you using psyllium husk or powder
@@lowcarbrecipeideas thanks for the reply I used regular Pysillium but, I zipped all the dry ingredients in my food processor to incorporate everything and make sure the Pysillium was powdery fine. Actually I think I killed my yeast before adding it to my mix, I think my milk temp was too hot. I will try again soon. Any ideas on what to do with the remaining yokes? I hate throwing them away. Other then the 2 used for coating.
Do you think by placing a tray of water beneath the tray of buns while baking would help to not dry out the buns too much becoming even softer and moisturize? Because the ones in supermarkets are really soft and not so dry. Thats the beauty of brioche bread.
You can use any keto friendly sweetener. If you're not counting carbs, you can use a small amount of honey. If too.much I am afraid the bread may be too moist
Yes any instant or rapid rise yeast. As mentioned in the description, I have tried with almond flour, sole coconut flour and walnut meal but they all turned out very dense. Only this combo turned out less dense and soft. I have been experimenting with croissants but not successful yet.
My bun came out soft, but the texture was more meaty than spongy. I used exact 26 grams of fine ground psyllium husk. Should I try using lesser next time? Also, 12 grams of yeast felt like a bit too much. The buns have an overpowering yeast flavour.
Hello, i have a question. If we mix the yeast with dry ingredient. Do we still need to add the milk？or just warm water? When is the step to add in and how much. Hope to learn from you. Thanks.
UPDATE ON 14.09.2020
Based on feedbacks, the texture of the dough and brioche buns are quite different without the sweetener. The dough is firmer, does not rise as much and the buns are denser. I have further experimented without the erythritol and made a minor change to improve the texture. So if you are going to omit the sweetener, you could either increase the pea or almond milk by 40 ml or increase the egg whites by 2. The version with increase in pea milk is slightly lighter than the the version with increase in egg white. With this change, the buns are closer to the original version but still not as moist as the original version. Nevertheless, they still tastes good. So please take note if you wish to omit the sweetener. Thank You !
Please see the description box below video (click down arrow on the right hand side and scroll down) for full written recipe, link to print recipe, nutrition info and other relevant details. Thank You !
Elsie, I am on it now. I have all the ingredients handy, so I am going for it. These looks soooo delicious that I am not able to wait for the weekend to try the recipe. Nope! I am on it now.
@@amelieouedraogo8487 That's great ! Let me know how it turns out.
Elsie,
They’ve turned out aaawwwsome! Soft, moist, great color and the smell in the kitchen WWWOOOOWWW... And the most important, they taste like heaven. I did two batches already and they turned all fantastic. Next time I will try with whole eggs cause now I have a ton of egg yolks in my fridge lol...
@@amelieouedraogo8487 Wow... that's awesome Amelie ! So happy you achieved successful results. You can just cook the egg yolks like omelet or scramble add some onions, scallions, chilies and it tastes good. Or use them to make French toast with the buns
lowcarbrecipeideas Elsie can you use egg whites in Carton ?
Its amazing watching the evolution of keto and its gluten and sugar free recipes. Have to try this one!!
I made these today and they turned out great! They look and feel like regular buns. It even fooled my son, newly on keto, who thought they WERE regular buns. They toast spectacularly well. We had hamburgers and keto fries. Needless to say, with this recipe in your arsenal, being on a ketogenic diet is quite sustainable, especially for diabetics. This did NOT spike my glucose numbers. Hooray! This will be my go-to recipe for Keto buns. I will try this in my New England hot dog bun pan. I have great hopes!
Awww... I am so happy to hear that! Thanks so much for your feedback ❤️
What a clever idea with the foil around the soft dough. I will definitely use that trick in future baking.
Or would it work if I baked the buns in cup cake tins?
I made this. I added a scoop of whey protein and next time I'll reduce the erythritol to about 75g and perhaps add some Greek yoghurt to make it even lighter. They were too sweet with 100g erythritol. Three generations of non-low carb people in my household - 8 years to 78 years - all loved them. Everyone decided they'll be our new burger buns.
That's great! Thanks so much for your feedback ❤
That's what I was thinking, to use them as hamburger buns! I will reduce the erythritol, thanks for the advice.
hi. you said 1 scoop whey protein, how much does that mean in g?
@@kittie479 about 30 grams
I never have any luck making bread but this is sooo easy to make! Looks really good, tastes even better. It's soft, fluffy and fragrant. I had it with bacon and salami, and the tinge of sweetness from the bread is just nice to pair with the savoury meat. Now I have renewed confidence to try a few more bread recipes!
Awww... that's so good to hear ! Thanks so much for your feedback❤
I made these and they are awesome. It will be my go to recipe for rolls. Thank you. I love all your recipes. You are so precise and always end up with a delicious recipe.
Awww... so nice to hear that ! Thanks so much for your feedback ❤
I made these buns and they're Amazing! Soft and buttery! They are officially my go to recipe for buns. I've put some in the freezer and anytime I want to have one I wrap it in a paper towel and heat it up in the microwave for 30 seconds and they still have that buttery, soft taste. They're so good. Thank you!
So happy to hear that! Thanks so much for your feedback ❤
Good to know they freeze well.
I just asked the freezer question and good to know!!!!
Just made them! They are delicious. I’ve halved the recipe cause I wanted to make sure this will work. But after tasting the 1st one I regret I didn’t do the full recipe. Frankly, you don’t even think they are keto.
Thank you very much for this great recipe!!!
Ps: it’s not eggy at all cause there’s no yolk. I hate eggy smell/taste. So this recipe is a keeper. Thanks again.
So glad to hear that! Thanks so much for your feedback ❤
I wasn’t able to make it work… how to do you manage to not have a sticky uncooked bread?
Yeast was alive and every ingredient was followed
I follow the recipe except I used Monkfruit for the sweetener, and we love the outcome. I will try to proof at a lower degree and see if I get better rise. Thanks so much. I can’t use Almond flour and a lot of the bread recipes call for it, so this was a blessing!
Thank you for your feedback ❤
I’ve just made these buns tonight. I’m really satisfied with the results and plan on making another batch soon. This recipe is a keeper.
So glad to hear that! Thanks so much for your feedback ❤
I made this buns today and was happily surprised at how delicious they were, thank you Elsie, I never thought I could eat some “bread” on keto, and I must tell you this is a keeper
So glad to hear that ! Thanks so much for your feedback ❤
Those look like the best bun I've ever seen. You always make my mouth water. Can't wait to try them! Thank you oh so very much!!!!!!!!!
I bought all the ingredients last night and can’t wait to make this bread.
I made them this morning !!
Very soft and delicious 😋👍🏻💕
That's awesome! Thanks so much for your feedback ❤
Not too sweet? 100 grams Erythrit ist pretty much
@@anna19671 100 g may seem a lot but keto sweeteners are only half the sweetness level of regular sugar. So the sweetness level is just nice.
lowcarbrecipeideas I know after 10 years paleo and about a year keto 👍 but thanks for your answer 🤗 they look amazing! I will try it!
This is an amazing recipe ! Thank you very much ❤
My pleasure 😊
Thanks so much, I did finally get a digital copy of the recipe. I like to study and be sure I know what I am going to be doing.... And I love to cook. Cheers.
This is the first recipe that uses yeast as the leavening agent, cool looks like real bread! I must give one a try for next weeks bread!
Yours are the best keto recipes/videos out there.
Thank you 😊
I made these as per recipe…I made mine a little smaller and made Sliders with them. The Sweetener made these buns perfect! The ketchup and mayo I put on the sliders were CLUTCH and brought all the ingredients together. They were Delicious!
I am so happy to hear that! Thanks so much for your feedback 🙏❤️😊
Well, I am going to try this as buns and also in my bread pan so I can have 'brioche' bread! Can't wait to try this, I'll come back when I've done so!
I'm thinking of making it in a bread pan also. How did yours turn out?
I have never seen that type of roll before, interesting. Thank you
That is a very well thought out recipe. I wonder how you came up with this.
I'm sure it's worth the time spent preparing them. I'll try that next time, thanks for sharing that with us.
This is the second recipe of yours I've tried (first one was the fudgy brownies 😋) and OMG they are so soft and so delicious, thank you so much !!!
That's awesome! Thanks so much for your feedback ❤
Absolutely amazing!!!! Brilliant!!!! Thank you so much!!!
WOW ! looks amazing and soft !!! I can't wait to make them this weekend !!!!!!! thanks for sharing !!!!!
Wow....they look great. 🎉
Just finished making these. They are delicious! TY for giving my family a Keto bread they will actually enjoy! You're an Angel! :)
edit: I split the erythritol 60/40 with allulose being 60%. Because of the recent study released on the erythritol, I thought it would be healthier.
The sweet taste was perfect.
So glad to hear that! Thanks so much for your feedback 🙏
Soooooezcited to try these! Thank you for sharing your cooking skills with us all❤️❤️❤️❤️
Thank you for sharing another “amazing” recipe.
Soooo gooodd, probably one of the best buns i made so far! Thanks
That's awesome! Thanks so much for your feedback ❤
Oh.........my.............these...........look................AMAZING!!!!!!!!!!! I am definitely trying these. You're a keto genius!💟
You are so smart! These look great I'm going to try them tomorrow! Love you Channel
Thank you😊
Hello! Thank you for this recipe. I'm wondering if you have the amount or proportion in case of not using the flax seed flour and using instead all coconut flour? Thank you in advance!
This is a real good stuff. So soft and delicious. Craving for more😋 Thanks Elsie ❣️
Hehe.. thanks for your feedback ❤
Question, can you use coconut milk? and what is the Nutrition info using almond milk:? thanks and they look great :)
Omg!! you are just .... incredible , thank you so much to share this! I just get the golden flaxseed, and I'm excited to try this and the cinnamon rolls
Thank you so much for this and all the recipes you have shared!! Your effort to come up with all these delicious goodies is very much appreciated!!
Cant wait to make this!!
😍
Awww... it's my pleasure! Hope you give them a try😊
@@lowcarbrecipeideas yes! First thing tomorrow morning!!😍
Those look really good. I can't wait to give them a try.
I really really miss my brioche! Thank you so much ❤️
Super soft and tasty buns. Thankyou.
Thanks for your feedback ❤️
Possible to make whithout yeast?
Could you suggest a substitute to Pea Milk? There’s none where I live. Can golden flaxseed be substituted for brown flaxseed?
You can use almond milk too. Yes you can use brown flaxseed too except the color will be darker
These look lovely can’t wait to try them.
Thanks for sharing your Keto Brioche Buns recipe.
This looks great! Can't wait to try. Is the bread similat to a bagel consistency? Thank you!
Se ve delicioso, pero podrían poner la opción de subtitulos en español??.
Gracias
Looks so good, I hv to try this recipe
Thanks a lot 😘
Hi ! 👏👏👏👏💐❤️✌️🙊Thank you looks amazing Getting my yeast today will be making today ! Do you purchase the yeast in jar or packets !
Thanks ! Mine are in small packets of 11 g each so I just round into 12 g
👍👍👍...good job elsie!it really looks lovely.can i use double cream as my milk as tried to avoid almond which is not advisable due to my osteoarthritis .thank you!
I am not very sure about it. But you can certainly give it a try and do let me know how it turns out ok
Oh I think you can try to dilute the cream with water to prevent a heavier dough. The ratio sd be 60% cream and 40% water
Ok thanks elsie!you are really a great help,your recipes are so simple easy to follow even though i haven't tried it yet as i am still very busy.keep up the good work.
lia zercia j great idea ! Oxalate is a enemy to arthritis!
Awesome recipe
Thanks so much for your effort. Can this be made also as a loaf?
I will be coming out with a video on the loaf version soon so stay tuned
Thank you I will be using my English muffin rings for these
You make English muffins? And there are rings for that? Please please please share!
@@tainamaria5049 kingarthurflour.com sells them & has the recipe on their site.
@@tainamaria5049 if using the muffin rings they make a nice burger buns line to slice at.
@@edieboudreau9637 cool. Thanks so much@
@@tainamaria5049 you're very welcome.
Thank you they look Awesome Will try !
Looks delicious
No entiendo inglés pero entiendo muy bien cada receta, gracias por compartir ojalá se pudieran poner sin títulos en español, ganarían muchísimos subscriptores por que las recetas son buenísimas 😊
Martha chafino
Has echo alguno de los panes de este canal?
Yo e tratado varias recetas pero ningun pan me a salido bien todos los panes me salen super densos, puedes compartir algun tip ?
I'm very surprised that you recommend "proofing" the dough at such a high temperature. 212f/100c is enough to kill the yeast therefore you will not get an expansion during baking other than your baking powder. I'd recommend proofing at between 80-100f/37c. It's all you need to proof and your yeast will be active when you begin to bake which should yield a lighter/less dense result.
maybe some reply from the author of recipe? Albert is right, proofing in that temp is just wrong
I agree, I don’t understand the higher temperature. She also puts hot water in the oven which raises it even higher. My oven has a proof setting and it’s 90F.
I thought she was saying to preheat the oven and then turn it off for the proofing process. I will watch again . . .
UPDATE: I watched again and I do believe that is what she’s saying. You preheat and turn it off for proofing. This is a very common method. @4:03 “Oven sd be preheated for 15 minutes at 212F or 100C”. So you would preheat an empty oven for 15 minutes, turn it off, then put your bread in for proofing.
ADDENDUM: 😂I am wrong! I just read the recipe instructions and she does say to leave the heat on the entire proofing time!😅
Hers look fantastic so I’m going to follow her instructions and see how it goes!🤞🏼
@@PeriWinkle33957 So how did it go?
@@eja1258 it’s been awhile since I made these buns. They were good, but more tedious to make than a lot of other keto buns my family likes better so I’ve not made them again. They are on the small side too. I could not tell that the oven proofing method in the recipe made the buns rise any more than other methods I’ve used. I think I will try these buns again in the future though. I like to try different recipes occasionally instead of the same thing every week.
what could be substituted for flax seed?
Sorry, the ingredients cannot be substituted 🙏
This looks amazing!😍 I gotta get golden flax!
Recently subscribed. What I really like about your posts is that you don't talk, talk and talk (as so many other channels do) ... and I also like your recipes.
Have you ever hear the saying: "he/she can talk 1/2 hour about a screwdriver and never mention the handle"? Thanks : +)
Haha.. thanks! I do make special appearance in certain videos hehe..
Thank you so much for this recipe and the clarification about the difference in psyllium husk, I found it very helpful!!... I have a question, can egg whites powder be used instead of liquid whites?
You're most welcome! So glad you found it useful. Actually I have plans to experiment with egg white powder vs egg whites for keto bread but haven't got down to do it yet. I will definitely do it and update accordingly thanks 😊
I love your channel, thank you! Do these buns freeze well?
Thank you ❤ Yes they do
This one is a keeper I made them and they were delicious 🤤☺️
That's awesome! Thanks so much for your feedback ❤ If you have nice photos to share do tag me at Instagram or Facebook thanks
@@lowcarbrecipeideas I do have pics but I don't have Instagram or Facebook 😔
@@yvonneg7855 Ahhh no problem! You can also email to me at lowcarbrecipeideas@gmail.com
How do you get such a bread like color? Mine are brown. Also can i use Fairlife milk. Most almond milks are junk
Can I put this recipe in a bread pan? I think that would be less work and I would prefer sliced bread. Thanks!
I will be coming out with a video on the brioche loaf so please stay tuned
Hi Elsie :) I have a general question for you - do you think egg yolks weigh the bread down (minimise rise) more so than the same amount of oil? thank you :)
Yes, the fats from egg yolks will hinder the rise. If you're using oil to replace the butter, you need to reduce the amount probably by half.
You’re AWESOME AND THANKS FOR SHARING!!!
Is it possible to use regular milk ?
Yes, you can if you are not concerned about the carb content
Hello! Thanks for the recipe! Can’t wait to try it. Just a question, will isn’t 48deg C the max temp to proof bread? Any hotter could actually kill the yeast. But how is it that your buns still rose in size!
The yeast loves very warm n humid temperature. 100C is very conducive so do not worry about it.
They look so good! :)
Thank you.
I’m going to try this...when I get a day off
There is no need to mess around with the tin foil. Just put the buns in jumbo muffin tins. This will prevent the spreading and the metal pan retains the moist heat for a better proof. I wouldn't proof at more than 110 F because it slows yeast action and will even kill the yeast at temps higher than 120 F.
I would use a different sweetener than erythritol.
I smell brioche bread loaf 👏🏼💪🏼❤️👑🍞
i tried this recipe, i followed what you exactly did, they are delicious but they comes raw inside, any suggestion ?
Hello, By any chance would I be able to use 1/2 cup of avocado oil instead of soften butter? Thank you.
You can try it, but I suggest you reduce the amount of oil as I find that the ratio of oil to butter varies. I have experienced using the same amount of oil as butter in a recipe and it was too oily
@@lowcarbrecipeideas ok, thank you for your advice. Have a restful day.
Waww amazing. Thank you so much.
That is so yummy
I don't have golden flaxseed can I use something else like Shia seeds
Unfortunately chia seeds would not work as it makes the bread very very dense.
@@lowcarbrecipeideas okay thank you
Wow, thank you! Beautiful creativity from you as always! Can I use cultured buttermilk or whipping cream instead of pea / almond milk?
If the consistency is same with pea or almond milk then its fine. But if the consistency is thick you need to dilute with water (60% cream and 40% water)
@@lowcarbrecipeideas Thank you very much!
@@lowcarbrecipeideas Is it a problem if I want to use only 25 g of erythritol with a few grams of stevia? Should I add more liquid (milk) to compensate it or something?
@@omonra7047 You can reduce sweetener or even omit altogether without any problem. The 100 g erythritol is only mildly sweet but you can reduce to 80 g. Anything less that this i don't think you can taste the sweetness anymore
@@lowcarbrecipeideas thank you!!
Can you use powdered egg whites? If yes please let me know the quantity and also if it needs to be mixed with water and how much water to achieve the egg whites consistency required in the recipe? Thanks 🙏
Yes you need to add water to powdered egg whites. Frankly, I have tried it for my keto bread but haven't had the right results yet so I need to experiment further.
Do you think a muffin pan would work during proofing?
Yes some have feedback that they used muffin tins and it worked. Some even put paper cups into the muffin tins. But the muffin tins sd be big enough.
Thanks for the recipe. Can I omit the tin rings? I don't have that kind of time.
You can but because the dough is sift and moist, it will spread sideways instead of upwards so it will end up flat and dense. You can also use big muffin tins for convenience or metal rings
Or you can try the Brioche Yeast Bread in loaf
When you increase the heat to 350, do you put the buns in right away or wait for the oven to preheat?
No need to preheat. Just increase the temperature after you put the buns inside to bake. This way they can still rise while the oven heat is slowly increasing
What can I replace with for phylicum husk? It gives me terrible stomach pain
I tried today it is very soft and moist
I want to ask that if it will put in the bread mould so is it good for it if I want a bread loaf
Actually there's already a video published here last week on keto Brioche Yeast Bread. Here's the link;
th-cam.com/video/AhRg0YjFFts/w-d-xo.html
Thanks 😊
Can I use almond flour instead of flax seed?
I made these and they didn't rise, wondering if I killed my yeast? I used half Almond milk & half cashew milk (could this have been the issue)? I was on the high temp end to proof the yeast 150°F and my oven didn't stop at 212° so I proof the buns at 215°. I'm wondering if it could be a combination of things? They tasted good but not really edible because they were so dense. I'll try again another time. Any suggestions would be helpful.
Both milk have no issue. Proofing at 212F or 215F sd be fine. Did you check your yeast condition? Did you use a ring foil or tin to contain the dough? Are you using psyllium husk or powder
@@lowcarbrecipeideas thanks for the reply I used regular Pysillium but, I zipped all the dry ingredients in my food processor to incorporate everything and make sure the Pysillium was powdery fine. Actually I think I killed my yeast before adding it to my mix, I think my milk temp was too hot. I will try again soon. Any ideas on what to do with the remaining yokes? I hate throwing them away. Other then the 2 used for coating.
Can I use a mixture of egg whites and egg yolks or does it have to be either or?
Can I use almond flour instead of coconut flour?
Hi! Can I make them in an air fryer? If so, how long and at what temperature approximately? Best regards.
Frankly I have not tried that but I have received feedbacks that it's doable.
@@lowcarbrecipeideas Great! Thanks for the tip.
So I just stumbled on this video. I have gluten. Can I use that with while eggs please?
Sorry I have no experience with gluten as all my bread recipes are free of grains, gluten, wheat and sugar 🙏
EXCELLENT
Can you use your dough hook on kitchen aid mixer?
Frankly I have not tried it but I think its doable
Do these freeze well?
Yes they do
Do you think by placing a tray of water beneath the tray of buns while baking would help to not dry out the buns too much becoming even softer and moisturize? Because the ones in supermarkets are really soft and not so dry. Thats the beauty of brioche bread.
You can certainly try that 🙏
They look so good but I don't like erythritol. I wonder if you can use honey or something else?
You can use any keto friendly sweetener. If you're not counting carbs, you can use a small amount of honey. If too.much I am afraid the bread may be too moist
Would any yeast work? I love brioche!!! I hope you can make a croissant too. Would you be able to make a version of this with almond flour?
Yes any instant or rapid rise yeast. As mentioned in the description, I have tried with almond flour, sole coconut flour and walnut meal but they all turned out very dense. Only this combo turned out less dense and soft. I have been experimenting with croissants but not successful yet.
@@lowcarbrecipeideas thank you so much with all these recipes!
My bun came out soft, but the texture was more meaty than spongy. I used exact 26 grams of fine ground psyllium husk. Should I try using lesser next time? Also, 12 grams of yeast felt like a bit too much. The buns have an overpowering yeast flavour.
Hello, i have a question. If we mix the yeast with dry ingredient. Do we still need to add the milk？or just warm water? When is the step to add in and how much. Hope to learn from you. Thanks.
Yes you still need to add the milk or water at the end. Preferably very warm water. The water is for the psyllium husk to absorb and bulk up.
@@lowcarbrecipeideas Thank you very much. May I know where I can get the pea milk un Malaysia? TIA
@@cocomeng You can get it at supermarkets like Village or Jaya Grocer. BIG may have too. You can buy online too via Lazada Malaysia
@@lowcarbrecipeideas thank you so much for your reply!❤