HOW TO MAKE KETO ALMOND PULL APART ROLLS (ORIGINAL & COFFEE) - GRAIN, WHEAT, GLUTEN & SUGAR FREE
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- Опубликовано: 8 сен 2024
- Links to purchase books
Click this link to purchase in e-book format only. Bundles are available too;
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1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook
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Books available in Kindel, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan (amzn.to/43IgAsk, amzn.to/489xPVB)
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (amzn.to/3J2Vo8R, amzn.to/495li6K)
3. The Ultimate Keto Cookbook by Elsie Yan (amzn.to/3NjGTQw, amzn.to/499YliL)
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (amzn.to/3UuheIQ, amzn.to/3SPV4zz)
[Total servings = 12] (Original)
[Total servings = 15] (Coffee)
NUTRITION INFO PER SERVING
Net carb = 3 g
Calories = 143
Total fat = 11.1 g
Protein = 6 g
The recipe can be viewed and printed at this link;
docs.google.co...
INGREDIENTS FOR ORIGINAL ROLLS
Almond flour = 300 g / 2 1/2 cups
Whole Psyllium Husk Powder = 45 g / 5 tbsp. (Ground until half its original volume then weigh it)
Baking powder = 13.5 g / 3 tsp
Eggs = 4 large egg whites or 3 whole eggs (room temperature)
Erythritol = 130 g / 0.64 cup (or any keto sweetener to taste) [Optional]
Instant or Rapid Rise Yeast = 12 g / 4 tsp
Salt = 1 tsp
Warm water = 200 ml (2/3 cup + 2 1/2 tbsp) (Temperature = 120 to 132 F or 50 to 56 C) [Note: This temperature DOES NOT kill the yeast]
For brushing = 3 egg yolks (lightly beaten with fork)
INGREDIENTS FOR COFFEE ROLLS
Almond flour = 300 g / 2 1/2 cups
Whole Psyllium Husk - 45 g / 5 tbsp (Ground until half its original volume then weigh it)
Baking powder = 13.5 g / 3 tsp
Eggs = 4 large egg whites or 3 whole eggs (room temperature)
Erythritol = 203 g / 1 cup (or any keto sweetener to taste) [Optional]
Instant coffee = 16 g / 4 tbsp. (Dissolve with 50 ml hot water) {Note: Taste and adjust to your preference]
Instant or Rapid Rise Yeast = 12 g / 4 tsp
Salt = 1 tsp
Warm water = 150 ml (1/2 cup + 2 tbsp) (Temperature = 120 to 132 F or 50 to 56 C) [Note: This temperature DOES NOT kill the yeast]
DIRECTIONS
1. Boil a pot or kettle of water.
2. Turn on oven at 212 F or 100 C and leave it on during the entire proofing process.
3. In a large bowl, use a handheld mixer to whisk the almond flour, psyllium husk powder, baking powder and erythritol until well combined.
4. In a small bowl, combine salt, yeast, warm water and stir until the salt is dissolved {Note: By dissolving the salt in water with yeast, it DOES NOT kill the yeast as there is proportional concentration).
5. Add the wet ingredients (including the instant coffee for coffee rolls) and yeast mixture into the dry ingredients and whisk until the yeast is well combined and a dough is formed.
6. Weigh the dough into 60 g portions each. This recipe makes 15 original rolls and 17 coffee rolls.
7. Shape the dough into balls with your hands. Place dough on a parchment lined square or rectangle tray just slightly touching each other. If doing two batches, refrigerate the first batch to slow down the fermentation while you work on the second batch. This is because we want both batches to ferment together during the proofing process. But if you're doing one batch only, then you can proceed with the proofing process.
8. Cover the dough loosely with a microwave safe cling wrap or dry towel.
9. Pour sufficient boiling water into a baking dish that fits the oven.
10. Place the baking dish with boiling water at the bottom of the oven and the tray with dough directly above it. Close the oven door and let it proof for 1 hour with the heat turned on at 212F or 100C. Do not open the oven door during the proofing process to prevent the warmth and humidity from escaping.
11. After 1 hour, remove the cling wrap or towel and the baking dish with water.
12. Brush the top of rolls with egg yolks to get a golden-brown look.
13. Bake for about 30 mins or until cooked (test with wooden skewer) at 350F or 180C at the lowest rack. Pre-heating of oven is not necessary.
![Megan Thee Stallion - Neva Play (feat. RM) [Official Video]](http://i.ytimg.com/vi/TpYTyAaTRts/mqdefault.jpg)
i have tried many keto bun recipe. U r the only one will not fail me. So happy that i have found yr channel. Thank you!
You're most welcome! Thanks so much for your feedback ❤
Made these exactly like the video. Was a little worried about texture after adding the liquid to the dry, but kept at it. It came together just enough to roll into balls. Cooked up great. But tasted absolutely delicious the next day. They didn't last 24 hours. Definitely went over my carb allowance lol. 100% will make again.
That's awesome! Thanks so much for your feedback ❤
Yes!! I think this will be a part of my Easter meal this Sunday!! I have vital wheat gluten in my pantry, but I’d like to see what these little babies can do! Talk About meal prep!! I’m excited to try these 🤤. Thank you for uploading 🥰🥳 I’ve just subscribed. Ps, great video quality.
I made them😃 and they’re both delicious, my kids said the coffee flavor was better, but they’re both equally flavorful in my opinion. It’s a keeper. Thank you for such a great recipe!
Awww... so good to hear that ! Thanks so much for your feedback ❤
My plastic wrap shrunk 🤔🤔
Wonderful Royal Rolls 👏🏼👍🏼👑
Okay I just made my 2nd batch of these rolls and they are in the oven proofing as we speak (um write I guess). My yield was much better this time I was able to get twelve 60g rolls made no problem and the dough came together much better. Things I did different this time, since I am using instant yeast the research I've done tells me there is no need for the "blooming"which is where you mix the yeast with water & salt and mix so we shall see how that goes. Also I cannot find any baking powder that is not "double acting" so I only used 2 teaspoons.
Of al of the Keto friendly rolls/breads that I have made and I have tried quite a few these are by far the best tasting and the most bread like. The prep is a little more intense but as with any recipe definitely gets easier overtime you make it.
So glad you like these rolls and made good progress on your 2nd batch. Thanks so much for your feedback ❤
I made the rolls today the taste out of this world my dough was very stiff
I know I should have added more water but baked them with 200ml of water they came out dense.
I will make them again tomorrow and report.
Your recipes look easy to make and delicious, THANKS FOR ALL THE GREAT WORK!!!! I am about to make these rolls now!
These are really good! Thank you again 👍
Thank you, you are amazing and creative
Alright I made them and they were very good I would make them again.
That's great! Thanks so much for your feedback 😊
When did you put eggs in?
@@pattyfejeran2566 After the dry ingredients then put in all wet ingredients
Thank you so much for sharing. God bless!!!
I really love that, specifically non coffee flavour bread 🍞 ❤✔👍it's amazing!.I will try it and I will share with you. thank you 🙏
Thank you always great recipes 👍🏼
I love these bread because my son in keto diet thank you very much because these bread with out a lot cheese
That's great! Thanks so much for your feedback ❤
I’m impressed 😋
Awesome presentation
im going to make sum today!!!
These look fantastic!!
Hi!!! The best recipe👏🏽👏🏽👏🏽👏🏽👍🏽🤤😋
I made these tonight and they didn’t look anything like yours. I’d love to figure out what I did wrong.
These look perfect for mini burgers! Also my oven only goes down to 250F, so the proofing step might be difficult.
I might try a smaller batch in my toaster oven where I have better control at lower temp and see if that works
Ok those coffee ones!
I want to try these for burger buns but need much bigger diameter, 120mm. So I think I’ll try very flattened ones, as they are quite dense then only a thinnish layer to encase the burger might be the way to go
Made this and it was amazing! i can't stop eating it! Satisfied my craving for coffee buns. It was perfect with salted butter.
Just curious on how you store these buns. Freezer then toast it?
Thanks for sharing the recipe! Looking forward to making your other recipes 😀
So good to hear that ! Thanks so much for your feedback ❤
Yes freezing them is the best way to maintain freshness. You can reheat by toasting or steaming for a soft texture
@@lowcarbrecipeideas thanks for the tip! 😘
🥰 Love your clear, concise directions. 👩🏼🍳 💯
The coffee spin on the rolls will be a new experience for me.
Could I request a keto krumb kake, please? I’m thankful for your channel and have a blessed Easter! 😇
Thanks Bill and Happy Easter to you too ! I had to google what is krumbkake hehe.. We actually have something similar which is a popular Chinese New Year snack. Frankly, I have never made the regular ones before. Not sure how the keto version will be. Let me explore first. Is the electrical metal iron something that is easily available at your place? Over here, they still do it manually over charcoal fire.
Hi Elsie, I was trying to be a little creative by spelling crumb cake with K’s, but the name usually goes by Crumb Cake or Coffee Crumb Cake or just Coffee Cake. There is no coffee flavor, but the beverage & the cake compliment each other very well. I grew up having this every week or so, fresh from the bakery or my mom would make it. This would be beyond most keto cook’s skills, but you’ve blown my mind with what you’ve been able to make/bake. If anyone could come up with a respectable low carb version of this, it would be you! 💪🏼 👩🏻🍳
Here is a link to an (original) version of Crumb Cake as I remember it:
ruclips.net/video/bDvJ9UzgPa0/видео.html
Hahaha... you really got me Bill ! And there really is a Keto Krumbkake Cookie. What a coincidence hehe.. Ok coffee crumb cake makes more sense. Let me into it and if I can make it, I will surely make a video of it. Thanks for your compliment ❤
Hey Bill I just realized I made this cake before. It was called Keto Streusel Coffee Cake. But at that time, it turned out quite dry and I did not pursue it. Now I think i can improve on it so wish me luck hehe..
Thank you Elsie for the recipe! I made these yesterday and they turned out really good, soft and moist. I may have put a bit too much erythritol in it though..I measured out 130g but it was more than 0.64 cups? Maybe something wrong with my scale. The buns came out nice and sweet but I’ll probably reduce the sweetener or omit it for next batch to see how it works out. I also baked it a bit longer in my oven - almost 45 minutes - to get them properly nice and browned on top. Great recipe nevertheless, will make them again!
It does take a bit of practice to get it perfectly right but you did a pretty good job on it. Thanks for your feedback ❤
I love that you made an almond flour alternative. Those coffee rolls look amazing!❤😁
Thank you and great as always. I want to say though I had to add almost a cup of almond flour because the dough was too wet. Next time I make it I’ll reduce the liquid by half first
Try kneading the dough and it will firm up
lowcarbrecipeideas I am waiting another 10 mins for the two batches to cook. Proofing worked! I realized I have been using double acting baking powder all along. Thank you! Your recipes are great. Happy Easter
By the way, my pans are quite big. Can I use glass or ceramic pans instead?
@@oyiegeronimo Yes you can
@@oyiegeronimo That's great! Happy Easter to you too😊
I don’t have plain baking powder only double acting and have checked Walmart and they don’t have it either 😐 what happens with the double acting one will it ruin the recipe?
Thank you so very much for getting back I really want to make this for tomorrow.
Thank you for yeast rolls and your hard work to create them💕😋
You can still use double acting but just reduce amount by half. Otherwise the dough will rise rapidly then collapse later
Doesn't the salt kill the yeast? I have learned to mix the salt with the flour or meal.
Hi, love your recepies. Have you experimented with using a combination of Almond and Coconut flour? Any results to share?
Yes I do have this combo in loaves but not with these pull apart rolls yet
Can I substitute the husk for something else? Or leave it out?
Mines are in the oven fingers crossed.
One question what is the name of the tune playing from 0.45- 3.46.
First batch in the oven proofing, wish me luck they didn’t seem to be rising as I was portioning them out. I did not make the coffee variant yet
Did yours rise ?
Mine doesn't seem to be rising
C C definitely not as much as the original poster if this video but the they did a little. I might try and let them proof longer next time
Love the recipe and definitely want 2 try it. I didn’t know that it’s safe 2 use plastic wrap with the oven turned on.
I am actually trying the cling wrap for the first time as towels seems to stick to the dough. I think its okay with an oven safe wrap as the heat is low and can't even cook the bread. But just in case if people are worried i have given option to use the towel.
I just checked 2 brands of cling wrap that I have at home and neither mentions "oven safe" these rolls look AMAZING!!! Can't wait to try them
@@dgallag339 Sorry I meant microwave safe and I found out that microwave heats up to 350F and we're using only 212F in the oven with steaming effect. But do feel free to use a dry towel and try to make the top hanging loosely to prevent from sticking to the dough
Just a heads up I am 30 minutes into the proofing process using plastic wrap and so far so good
dgallag339 what plastic wrap did you use?
Id like to know if I can do a mix of this recipe with a coconut version. A half part of almond flour and another of coconut flour. What do you think I need change in recipes? And about Xantam Gun, don't need use this? Thanks for your fantastic recipes!
Unfortunately I can't advise as the ratio wd be different and it needs to be experimented first. Keto breads are sensitive and complicated due to the difference in ingredients so any change in ingredients needs to be tested for accuracy and consistency.
V good
In your recipe what eggs did you use, whole eggs or just white eggs?.....so you have to bake it first with 100 degree centegrade for one hour to rice the dough....is that correct.....
In the video, I used 4 large egg whites. Yes the dough is proofed in the oven at 100C for 1 hour with sufficient boiling water to create the moisture. The warmth and humidity in the oven creates a conducive environment for the yeast to thrive so the dough will rise
@@lowcarbrecipeideas i don't get it the part of proofing, close the oven door while in pre baked oven condition?
Coffee rolls, you are so damn good. Willy Wonka'd those rolls like a genius. Thank you.
πιλιλιλιλιλιλιλιλιλιλιλιλιλιλιλιλιλιλιλιλιλιλιλιλιλιλιλιλιλιλιλιλιλιλιλιλιλιλιλιιλιλιλιλιλιλιλιλιλιλιλιλιλιλιλιλιλιλιλιλιλιλλιλλλιλιλλλιλιλιλιλιιλλιιλιλιλιιιιλιιιιιλλιιιιλιλλιλιλιλλλιιιιλλιιλλιλλλ)ιιλιιιλλλλλλλλλλλιλλιιλλλλιλλλιλιλλιιιιλλιιλιλλιλιλλλλλλλλιλλλιλιλιλιλλλιιλλιλιλλλλιλλλλλιλιλιιλιλιιιιιλλλλλλλλλλλλλλλλλλ)λλλλιλλλλκ))))
Just new here. New subs 😊 can I use coconut flour?
Thank you for your support 🙏 Here's the link to the coconut flour version;
ruclips.net/video/JE_2eMfcMkA/видео.html
I did weighed them and I only got 10 rolls.😪 Can't wait to taste them.
Making the rolls now. The mixture came out very wet however and did not form into balls so had to add more of everything. They are proofing in the oven now and I'm very nervous about how they will turn out. Keeping fingers crossed.
Please see the description box below video (click down arrow on the right hand side) for full written recipe, nutrition info and relevant details. Thank you !
I like the bread
@@ngyeekoon7576 Thanks. Have you tried it already ?
Forgot to add the sweetener !!! Now waiting to see how it turns out!
One and a quarter tea spoon 1.25 tea spoon equals
6.4grams on a very accurate gold scale
This is the exact amount of double acting baking powder you need to use.
Thanks so much for the info. So 6.4 g is half the amt of regular baking powder.
lowcarbrecipeideas
Yes it is exactly 1/2
Your bread looks yummy, i want to try this recipe, please make keto bun with peanut filling too...pleaseeee 😂
Tried this out but my dough came out very wet with 200mL of water. Mine looked nothing like what it did in the video, it was close to a soft paste, maybe the almound flour I have is not as absorbant? Had to add nearly double the amount of almond flour and the bread came out very dense. Will try with half the amount of water next time.
Did you grind the psyllium husks into finer texture until half its original volume? This is important as it will absorb the water more effectively.
Muy buena receta gracias!!! Puedo cambiar la levadura de arroz , por la levadura normal!?? 🦋
Sorry I am not sure about that as I have not tried it .
@@lowcarbrecipeideas I will try and tell U🦋
@@lowcarbrecipeideas I did it, with regular yeast and spectacular , exquisite!!! OMG!! Thank U!!🦋💪🏻🦋
@@bp8569 That's awesome ! Thanks so much for your feedback ❤
Wow! Great recipe! I want to try these but i just have double acting baking powder. Can i just use more yeast instead? Thanks!
You can still use double acting baking powder but reduce the amount by half
A question, i can sust. The flúor almond by Pat fiber ? Tks
Sorry do you mean that almond flour is oat fiber ? They are different ingredients.
Can you swap out the coffee for coco powder?
Yes that's a good idea but you need to adjust the amount accordingly
I didnt have regular baking powder. So i left it out all together.
is that why it came out dense
It is unavoidably dense as mentioned in the description box due to its heavy, moist ingredients and no gluten. But they are soft. If you only have double acting baking powder you can try using half the amt required
Can you substitute something for the husk powder?
Psyllium husk powder is important as it acts as a replacement for gluten and it holds everything together. It also provides elasticity to shape the dough. Without it the bread will be crumbly and cake-like.
Is it possible to replace the Almond flour with Coconut flour or Peanut flour? How much is the measurement?
How can I replace de eggs? I'm vegan... Chickpea flour, aquafaba, or flaxseed eggs will work?
I have not tried without eggs yet. You can try replacing with flax eggs but not sure whether it will turn out exactly the same
When I bake my bread, do I need to take away the water for proofing
Yes
Hi! My first time to try this tomorrow. Im wondering there are so many options to buy the Psyllium Husk powder at Sprouts. How would I know which is the best? Hope you could see my comment. Thanks
I use organic psyllium husks and grind it until half its original volume before using. This is the best for baking. I use the one from Country Farm but I live in Malaysia. I have experimented with psyllium powder and used the brand NOW from US which I bought online. Jay Robb is another good brand from the US. There's a huge difference between psyllium husk and powder so you need to understand them for better results. Try watching this video;
ruclips.net/video/_bnCwudgFt4/видео.html
Add salt to yeast??
The only way for raise is in the oven??
Yes as it's an effective proof box at home. You can also try letting it proof at a warm place in the house.
What is psyllium husk powder for? What happens if you don’t use it
Please see the description box of another video titled HOW TO TURN PROBLEMATIC KETO BREAD INTO THE BEST KETO BREAD as the role of psyllium husk powder is explained here and also how to use it effectively for greater success
@@lowcarbrecipeideas what do you use to grind down the husk that fine?
@@hammeigh I use coffee grinder as its the most effective.
Why cannot use double action baking powder? I only got this version, any substitution?
If you use double acting baking powder please reduce quantity by half
Umm!!! I just made the originals and they turned as dark as the coffee rolls. Not sure why????
I had to add at least 1/2 cup flour to get dough dry enough. Anyone else?
Yup, I had to add 500g of Coconut Flour and that still didn't get it form a dough. No idea what we're doing wrong.
Mine turned up to sticky the dough and when I use psyllium husk a change the color
It's most likely dud to the psyllium husk. To understand the differences between psyllium husk and powder, please watch this video for better understanding and success
ruclips.net/video/_bnCwudgFt4/видео.html
What proofing? I mean the 100d for 1 hr in the oven? Means the heat is on till 1hr? It won’t bake the bread?
No it won't. Please see the front of this video where I explain about proofing and other important information ;
ruclips.net/video/7k0BSe_cc2U/видео.html
lowcarbrecipeideas thanks. I put the hot water below the dough and did not turn on the oven but the dough has risen. I think I did it right. Yum.
Hello I need your help! My dough becomes brown instead of white as shown on the video. I believe it’s the psyllium husk powder... any tips or ideas? How can I have a white dough?
Yes some psyllium husk powder can make your dough turn purple. Just change to another brand
Mine too
Looks good can I freeze them?
Yes you can
Can I bake it without eggs?
Sorry you can't as it won't work 🙏
Do you know if the recipe can work with egg substitute?
I have not tried it but if you try do let me know how it turns out thanks
My dough always turns purple after being baked.
That is caused by certain brand of psyllium husks. Try changing to another brand to resolve the problem.
is this almond tastes better than the coconut version?
Personally, I like the coconut version better as it's softer and lower in net carbs
Where's the 3 g carbs coming from?
Can we allow it to proof overnight? Please let me know. Thanks
I have not tried that so am not sure. If you have a very warm place at the house the rolls can proof well within a short time. If you proof overnight and the temperature is cool they might not bloom much. Yeasts thrive well with a very warm and moist environment
What wil happen if i use double acting bp?
It will rise too rapidly and then collapse and inside is uncooked. If using double acting baking powder you need to reduce quantity by half
Can I use agar instead of husk??
Sorry I have not tried that and I think it won't work
I’ve tried this 4 times precisely following the recipe and I don’t get a dough I just get a liquified watery mush. What am I doing wrong??
That's exactly what I get. Don't get how everyone is getting a dough. Just tried the Coconut version and that was worse, as only has 180g of Coconut Flour in it, as opposed to the 300g of Almond flour here.
The same thing happened to ;me. I only used half of the baking powder since I have double acting. My dough was super wet but I believe it's the water measurement. It's hard to get .83 cup ......
On the sugar you have 200/0.83 don’t know how much that is in cup measurement
The water was 230 g/0.64 don’t know how to measure in cups this too to convert
Also is there anything else I could top the rolls with besides the yokes, I have some family members that may be allergic with it on the top of the rolls.
Please see the full written recipe at the description box. The amount of sweetener is provided in grams and cup while water is in ml or cup. For accuracy, it's best to measure them. You can omit the egg yolks for brushing or replace with milk or melted butter
Do you have to put all that sweetener in I dislike sweet bread
I hve just try your recipe , i thinkthe recipe is in correct too much liquid. With 300 almond flour you put 170 ml water that is more than enough liquid n another 4 eggs , you cant even handle
Dough , canyou help me
Did you use whole psyllium husks or preground psyllium powder?
I just tried this but my mix can out very runny i had to add in more almond flour but it still ended up sticky
Are you psyllium husks or pre ground psyllium powder?
@@lowcarbrecipeideas psyllium husk but it says course ground should I still grind it more
@@aprildonaldson5729 Yes you need to grind until half its original volume then it can absorb the water more effectively
@@lowcarbrecipeideas oh ok thank you I will try that next time
So I accidentally used double acting? Should I just start over?
If using double acting baking powder you need to reduce quantity by half. Hopefully it turned out ok
What is R&D
Research & Development
Could you please give the nutritional value of the almond flour you used. Or the brand. I found that opposite to “normal” flour there is a very wide range of fat and carbohydrate contend.
I live in Kuala Lumpur, Malaysia. I buy my almond flour from a wholesale shop that sells baking ingredients but there's no label for nutritional value provided. In fact, all almond flour packaging here do not have it too.
Eggs DO NOT go in the dough?????
Just tobrushon tops?????
The taste of the Psyllium husk is the problem. It taste so bad
It’s not working , wasted all the ingredients.
That's because the pic of the rolls are probably the real thing. Definitely does not look like almond flour rolls. Does not matter how much you follow some RUclips recipes to the T, theirs always look different than yours, especially when it comes to keto breads. Tired of wasting money and ingredients. So frustrating
Sorry si oat fiber
I’m teraiy
Mind didnt rise :(
Never devolve this wheats with salt! I think this was the problem!
@@352Mazinha I did with sugar and it didn’t rise 😩😩😩
I don’t like a psyllium 🤮
If you’re going to use yeast then you might as well go
To the store and buy bread .. 😂😘. Also couldn’t have done this video WITHOUT the unbelievably annoying music!!!! Jesus
Alright I made them and they were very good I would make them again.