Low Carb Spin Wonder Bun 6-7 Servings Ingredients: 3 Tablespoons Water ( between 105 - 110 degrees) 1 Teaspoon Active Dry Yeast 1 Teaspoon Inulin or Honey Mix above into a small bowl to bloom ( around 5 to 7 minutes ) 6 Fresh Egg Whites 42 Grams Egg White Protein Powder 1 Tablespoon Gelatin 1/2 Teaspoons Cream of Tartar 2 Tablespoons Allulose 3 Tablespoons Acacia Fiber or (21 Grams) Mix above ingredients in your mixer bowl and stir with beater attachment until combined. Then add in your bloomed yeast and beat on highest speed for 5 minutes. After the 5 minutes of beating. Your batter should look like stiff whipping cream. After the 5 minutes you'll add your (mixed egg yolk/ butter powder mixture or paste) 3 Egg Yolks 24 Grams of Butter Powder or ( 2 TBS. softened butter not melted butter ) Mix above to form a paste Lightly mix together with mixer for only a few seconds ( don't over mix in the yolk/butter paste in mixer ) use a spatula to fold batter to be sure its well combined before putting into a piping bag or placing batter into prepared ( lightly sprayed with avocado oil or coconut oil ) mesh baking wells. ( Place your mesh pan raised on a cookie rack and not directly on a cookie sheet. This ensures that your pan will cook the buns with full ventilation for the buns bottoms.) Bake in a pre-heated oven 325 Degrees for 15 minutes on the middle oven rack. ( Whisk together a whole Egg for your Egg Wash) (We forgot in the video but this is when you can add some salt if you like) After 15 minutes remove from oven and brush with a whole egg wash. We Like to add salt into the egg wash when we remember. If you forget you can just sprinkle on top. Then you can customize the buns with your choice of toppings ( Sesame Seeds, Everything but the Bagel Seasoning, Poppy Seeds, etc......... Return to oven and bake an additional 10 Minutes. Turn oven off and crack the door open and let buns rest for an additional 3- 5 minutes. Remove from oven and mesh pan to cool on a rack. When completely cooled we recommend slicing buns and placing them in a ziplock or air tight container and store in the freezer for freshest results. They thaw very quickly on the counter. We don't like to thaw in the microwave because if you overdo the time it changes the texture and taste. You can store on the counter in an airtight container for 3 days or longer in fridge. Remember these are healthier buns and have no preservatives that's why we think using the freezer is best. 6-7 Servings- 113 calories, (2.3g Fat) (15.8g Protein) (3.7g Fiber) (Total Carbs 5.6) or ( Net Carbs 1.9g)
I love Ketogenic Woman's recipes and the fact that she always gives credit to others who are on other channels. That to me is so honest. I like this recipe, thank you Ketogenic woman and especially thank you Low carb spin for this amazing recipe
Thanks so much for watching! We love and learn so much from Anita at Ketogenic Women's channel. We have to thank Maria Emmerich for the start of all this egg white protein bread recipes and also to Indigo Nili for her endless recipe variations. We're definitely on the same path discovering new adaptations to bring some bread back into our lifestyles. We hope you make the bun recipe. Just let us know what you think. Thanks again Karen and Therese
I am fortuate to have eaten these wonderful buns thanks to Karen and Therese...they are wonderful as a base for many toppings...as you will see in future videos!
Thanks so much. We're so happy that you liked them. They're absolutely one of our favorite recipes for an everyday type of bread alternative instead of what's available as a lower carb replacements from the grocery store. Thanks for watching! Karen and Therese
Thanks for checking us out! Please let us know what you try. No memory foam with this recipe. However that can happen if you over beat your egg whites after adding a fat source in any of the egg white protein recipes. We'll keep working to bring forward a danish video. Thanks for watching! Karen and Therese
Thanks so much. We're so happy that this recipe doesn't spike your blood sugar. We hope you add this recipe into your lifestyle and share it with others who can benefit as well. Thanks again. Karen and Therese
Anita from ketogenic woman recommended your site! I enjoyed this one so I subscribed! I am currently on BBBE challenge right now but look forward to trying this recipe. They look beautiful! I am a baker so I appreciate good & pretty breads! Thanks!
Thanks for jumping over to our channel. We appreciate all of the Indigo love being sent our way. We hope you find lots of recipes that you'll want to try. Please let us know. Thanks for watching! Karen and Therese
Thanks for checking out our channel. This is a game changer recipe for staying on our low carb lifestyle. Hope you enjoy it as much as we do. Please let us know. Thanks for watching! Karen and Therese
Hi! 👋 Thanks for this recipe! You know, if you add a bit of meringue to the butter powder/yolk mixture, it will blend easier into the rest of the meringue. 😉 They are beautiful! 😍 God bless ❤️💙💜 ~Lana
Hi there, I came across this wonderful recipe for egg white buns and I have to say they are the best I’ve ever tried. They don’t have that dry “chokey” texture that so many similar recipes have. I was wondering if the yeast is there only for flavour or if it does help in the rise of the buns. I dislike the taste of yeast and would like to omit it and perhaps replace it with a bit of baking powder (and keeping the cream of tartar in as well). Do you think that would work? Would I even need to add the baking powder and if so, how much would you recommend? So glad I found your channel, you have some of the best recipes in the space and great presentation. Thank you, Valerie
Thank you so much for your kind words. The yeast can be omitted if you're not a fan of the flavor. We don't think the yeast effects the rise. However we have not tried it. You will still have to add in the water. We would also recommend adding an additional 1/2 Teaspoon of the Gelatin and 1/2 Tablespoon Baking Powder. Please let us know if this works out for you. Thanks for watching! Karen and Therese
I tried the changes you suggested to the bun recipe and even though I mistakenly only added 1/2 tsp of baking powder instead of 1/2 Tbsp; they turned out great. I will try again over the weekend with the correct amount of baking powder.
Thank you so much for getting back to us with your results. We're just thrilled that they worked out for you the way you wanted them to. Your feedback in the comments is so appreciated because not only does it help out our subscribers it helps us when we're creating new recipes. We all have to share and stick together in order to live our healthiest of lifestyles. Let us know if there's a recipe that you would like us to try. We welcome any ideas.Thanks again! Karen and Therese
Thank you so much! Sorry this comment got held for review. We're so glad you like this recipe. They are a staple in our lifestyle for sure. Thanks for watching! Karen and Therese
Thanks for checking out our channel. We hope you'll find something that you'll just have to try. Sorry we didn't see your comment sooner but for some reason it got held for review. We just saw it today. Let us know if you try something. Thanks for watching! Karen and Therese
Thanks for checking out our channel and also for subscribing. Anita's channel is so great.We certainly have learned from her. We hope our recipes can help you with your health goals. We actually started our channel in order to help some friends who were struggling with type 2 diabetes. We wanted to show them that they still could enjoy meals with way less carbs and control their blood sugar better. Please let us know if you have a recipe that you'd like us to try. Thanks again, Karen and Therese
Thanks for checking us out! We just love Anita's and Indigo's videos too. Hope you find something you just have to try. Thanks for watching! Karen and Therese
Welcome to our channel! Thanks for checking us out! We hope you find something you just have to try. We're the newbies here so please let us know how we're doing and what you might want us to try next. Thanks for watching. Anita's the best. We just love all the things we've learned from her journey and lifestyle changes.
Thanks for watching! We hope you give this recipe a try. It can be your new bread substitute. It's definitely a staple in our lifestyle. Thanks. Karen and Therese
We slice and store them in an airtight container or a ziplock in the freezer. We think it's the best method. However you can leave on the counter or in the fridge but the texture changes. They still taste good but because they don't contain any preservatives they could get very soft with any kind of humidity or condensation. Check out the information in the videos description.
Hi there! We believe this recipe will work for a hoagie roll. Did you happen to watch our Loaf pan hack video? In case you don't have a mesh pan. We have several bread recipes but the Wonder Bun recipe might work the best for you. Please let us know how things turn out.We love Anita's Channel. We've learned so much from her. Thanks for checking us out! Karen and Therese
Thanks for checking us out! We just love indigo's channel too. We've all learned so much from her. Hope you find something you want to try. Let us know. Thanks again, Karen and Therese
Karen & Therese ~ Have you tried this recipe without the fresh egg whites - just using egg white powder? And does aquafaba have too many carbs to use as a substitute? I'm going to need to buy more eggs! Thanks
Hi there, We haven't tried aquafaba mainly because of the higher carbs and chickpeas aren't considered keto. So interesting to try though. I think that if it was used in the bun recipe it would deflate the buns after baking. Have you tried using any lupine flour? We probably will experiment with that in future recipes. We used the fresh egg whites in this bun because the egg white powder has been hard to find and getting pretty pricey. We haven't tried just using the egg white powder only but I think we pretty much tried every other combination of ingredients before releasing this recipe. Have you watched our original Egg White Protein Bun - No Sticky Tops? No Shrinkage? That used only the powder. Let us know what you try. Thanks for watching! We hope this helps. Karen and Therese
Hi ladies thanks so much for the recipe can you confirm please no styrofoam? Have tried so many recipes and you are the first ones to say its when you add the fat to the whites that the texture changes which can cause the stryofoam - i always thought it was the egg white powder causing the problem - can it also be whipping too long or not long enough do you think?
Hi There! Welcome to our channel. If you follow our video and recipe we don't believe you'll run into anything like styrofoam. Over whipping the whites when you adding in the fats cause the styrofoam texture. You'll want to stir the batter as little as possible to blend together. It's like the theory of making a pie crust tough if you over play with it and then it's not flakey. Sorry it took so long to answer your comment but it got held for review and we didn't see it. We hope you try them. Please let us know how they turn out. Thanks for watching! Karen and Therese
You can use softened butter instead of the butter powder and oat fiber instead of acacia powder. Hope that helps. Thanks for watching! Karen and Therese
We're not sure about a regular size loaf. It might work as a mini loaf. We just haven't figured out the correct baking temp and time for a loaf yet. We've been working on several variations of recipes in order to get a similar loaf. It's not an easy project. We've had many fails. Let's just say it's still a work in progress. Thanks for watching! Karen and Therese
Does the acacia fiber add flavor? I don't have acacia fiber but I do have oat fiber and wonder if I can switch that out rather than buying another ingredient.
We haven't tried the oat fiber but honestly we tried so many different combos of ingredients and feel it's so worth buying the acacia fiber. We felt the same way about spending on ingredients that were unfamiliar to us at first. We tend to use some of the same ingredients in our other recipes as well. If you follow us those special ingredients won't only be used once. We encourage you to try them. It could be a game changer for your lifestyle just like it is for us. Please let us know what you try, Thanks for watching! Karen and Therese
Are you unable to find acacia powder? We have tried this recipes so many times. Each time changing ingredients up. This was the best combo without sacrificing any taste or texture. In the states acacia fiber ins't too expensive and we don't use that much. You could try arrowroot but it has way more carbs and isn't Keto. Maybe a combo of Xantham gum and more gelatin????? Let us know if that works for you. We made so attempts before coming up with this recipe.We're not craving it anymore! Ha, Ha, Ha ! At least for now.
@@lowcarbspin ok I see what you mean. I will look for it here in Canada. Another question about your pans. How deep were they? I hav 2 sets of them, one is quite shallow and the other is about an inch deep. I think it would make a difference as to how many buns I would get if I use a different size than yours. TIA
The mesh pan we used has 1/2 inch depth wells. I checked online and iHerb Canada has a 12oz. Now Foods Brand of acacia fiber. A small size so you can at least try it to see if it will work for you. Let us know We hope that helps.
Hi there. These buns taste like a traditional white hamburger bun. It's light and fluffy but sturdy enough to hold a juicy burger without falling apart on you. We made this bun to have a neutral flavor just case someone wanted to use this bun for say a peanut butter and jelly sandwich. You certainly can add a flavoring or spice to this batter or just add a topping like "Everything but the bagel seasoning" or sesame seeds. Top after adding the egg wash. This recipe is by far the closest to the real deal that you're going to get. They're not the same texture as the other egg white protein buns recipes we've tried from the internet. Also no preservatives like the store bought kind. They're easy to make and freeze well. Give them a try and let us know how they come out for you. Thanks for watching! Karen and Therese
U R my Keto Hero 🤩 What do you think about the possibility of creating a cinnamon roll from this base recipe- maybe sheet par bake bf filling? IE: ruclips.net/video/VL86cE0sQPo/видео.html
Thanks for watching! We have made a version of a cinnamon roll just not into a video yet. It needed some major tweaking in order to make it easier for anyone to make. We'll revisit the recipe again soon. It takes so much time to figure out a new recipe with many, many tries and sadly many more epic fails. We give credit to all the pioneer channels that have been working on low carb/keto recipes for years. It definitely feels like a science experiment instead of just a little baking. Appreciate the link. We'll check out that channel. Thanks again, Karen and Therese
Did you happen to watch our latest video "Egg White Protein Danish"? We tried so many times to come up with a cinnamon roll like you suggested. We just had way too many fails. What worked was just so difficult that no one but us would make it. So you inspired us to make this Danish instead. It's seems to be well liked by all. WE hope you get to try it. Thanks again. Karen and Therese
Low Carb Spin Wonder Bun
6-7 Servings
Ingredients:
3 Tablespoons Water ( between 105 - 110 degrees)
1 Teaspoon Active Dry Yeast
1 Teaspoon Inulin or Honey
Mix above into a small bowl to bloom ( around 5 to 7 minutes )
6 Fresh Egg Whites
42 Grams Egg White Protein Powder
1 Tablespoon Gelatin
1/2 Teaspoons Cream of Tartar
2 Tablespoons Allulose
3 Tablespoons Acacia Fiber or (21 Grams)
Mix above ingredients in your mixer bowl and stir with beater attachment until combined. Then add in your bloomed yeast and beat on highest speed for 5 minutes. After the 5 minutes of beating. Your batter should look like stiff whipping cream.
After the 5 minutes you'll add your (mixed egg yolk/ butter powder mixture or paste)
3 Egg Yolks
24 Grams of Butter Powder or ( 2 TBS. softened butter not melted butter )
Mix above to form a paste
Lightly mix together with mixer for only a few seconds ( don't over mix in the yolk/butter paste in mixer ) use a spatula to fold batter to be sure its well combined before putting into a piping bag or placing batter into prepared ( lightly sprayed with avocado oil or coconut oil ) mesh baking wells.
( Place your mesh pan raised on a cookie rack and not directly on a cookie sheet. This ensures that your pan will cook the buns with full ventilation for the buns bottoms.)
Bake in a pre-heated oven 325 Degrees for 15 minutes on the middle oven rack.
( Whisk together a whole Egg for your Egg Wash)
(We forgot in the video but this is when you can add some salt if you like)
After 15 minutes remove from oven and brush with a whole egg wash. We Like to add salt into the egg wash when we remember. If you forget you can just sprinkle on top.
Then you can customize the buns with your choice of toppings ( Sesame Seeds, Everything but the Bagel Seasoning, Poppy Seeds, etc.........
Return to oven and bake an additional 10 Minutes. Turn oven off and crack the door open and let buns rest for an additional 3- 5 minutes. Remove from oven and mesh pan to cool on a rack. When completely cooled we recommend slicing buns and placing them in a ziplock or air tight container and store in the freezer for freshest results. They thaw very quickly on the counter. We don't like to thaw in the microwave because if you overdo the time it changes the texture and taste. You can store on the counter in an airtight container for 3 days or longer in fridge. Remember these are healthier buns and have no preservatives that's why we think using the freezer is best.
6-7 Servings- 113 calories, (2.3g Fat) (15.8g Protein) (3.7g Fiber) (Total Carbs 5.6) or
( Net Carbs 1.9g)
I love Ketogenic Woman's recipes and the fact that she always gives credit to others who are on other channels. That to me is so honest. I like this recipe, thank you Ketogenic woman and especially thank you Low carb spin for this amazing recipe
Thanks so much for watching! We love and learn so much from Anita at Ketogenic Women's channel. We have to thank Maria Emmerich for the start of all this egg white protein bread recipes and also to Indigo Nili for her endless recipe variations. We're definitely on the same path discovering new adaptations to bring some bread back into our lifestyles. We hope you make the bun recipe. Just let us know what you think. Thanks again Karen and Therese
I agree. I found these gals from KW and I love the information they both give
Ketogenic Woman referred us to your channel. Great way to cook buns. Yummy!
Thanks so much for checking us out. Appreciate your kindness. Thanks for watching! Karen and Therese
I am fortuate to have eaten these wonderful buns thanks to Karen and Therese...they are wonderful as a base for many toppings...as you will see in future videos!
Thanks so much. We're so happy that you liked them. They're absolutely one of our favorite recipes for an everyday type of bread alternative instead of what's available as a lower carb replacements from the grocery store. Thanks for watching! Karen and Therese
Wonderful, I'm all for less ingredients! You made them look so perfect too!
Thanks! You've really helped us spread our recipes around. Your heartfelt kindness is truly appreciated.
@@lowcarbspin Well deserved, we all get better when we learn from each other! Next time I make my buns I'm going to try your baggie trick!
Hi! Anita from Ketogenic Woman sent me! Can't wait to learn how to make powdered egg white buns & danish that aren't memory foam! lol! True!
Thanks for checking us out! Please let us know what you try. No memory foam with this recipe. However that can happen if you over beat your egg whites after adding a fat source in any of the egg white protein recipes. We'll keep working to bring forward a danish video. Thanks for watching! Karen and Therese
It is amazing a bun that taste good and doesn’t spike my blood sugar!
Thanks so much. We're so happy that this recipe doesn't spike your blood sugar. We hope you add this recipe into your lifestyle and share it with others who can benefit as well. Thanks again. Karen and Therese
Anita from ketogenic woman recommended your site! I enjoyed this one so I subscribed! I am currently on BBBE challenge right now but look forward to trying this recipe. They look beautiful! I am a baker so I appreciate good & pretty breads! Thanks!
Thank you for your kind words and welcome to our channel. Let us know what you think, Thanks again. Karen and Therese
Indigo Nili sent me, and i'm so glad she introduced me to your site. Loving your content.
Thanks for jumping over to our channel. We appreciate all of the Indigo love being sent our way. We hope you find lots of recipes that you'll want to try. Please let us know. Thanks for watching! Karen and Therese
Just heard about your channel through Anita. This recipe is a keeper! Thanks for sharing.
Thanks for checking out our channel. This is a game changer recipe for staying on our low carb lifestyle. Hope you enjoy it as much as we do. Please let us know. Thanks for watching! Karen and Therese
Hi! 👋 Thanks for this recipe! You know, if you add a bit of meringue to the butter powder/yolk mixture, it will blend easier into the rest of the meringue. 😉 They are beautiful! 😍
God bless ❤️💙💜 ~Lana
Thanks so much Lana.We'll try that next time. It's a great tip. Thanks for watching and also for the great suggestion!
@@lowcarbspin you're welcome! 😊
Hi there, I came across this wonderful recipe for egg white buns and I have to say they are the best I’ve ever tried. They don’t have that dry “chokey” texture that so many similar recipes have.
I was wondering if the yeast is there only for flavour or if it does help in the rise of the buns. I dislike the taste of yeast and would like to omit it and perhaps replace it with a bit of baking powder (and keeping the cream of tartar in as well). Do you think that would work? Would I even need to add the baking powder and if so, how much would you recommend?
So glad I found your channel, you have some of the best recipes in the space and great presentation.
Thank you,
Valerie
Thank you so much for your kind words. The yeast can be omitted if you're not a fan of the flavor. We don't think the yeast effects the rise. However we have not tried it. You will still have to add in the water. We would also recommend adding an additional 1/2 Teaspoon of the Gelatin and 1/2 Tablespoon Baking Powder. Please let us know if this works out for you. Thanks for watching! Karen and Therese
I tried the changes you suggested to the bun recipe and even though I mistakenly only added 1/2 tsp of baking powder instead of 1/2 Tbsp; they turned out great. I will try again over the weekend with the correct amount of baking powder.
Thank you so much for getting back to us with your results. We're just thrilled that they worked out for you the way you wanted them to. Your feedback in the comments is so appreciated because not only does it help out our subscribers it helps us when we're creating new recipes. We all have to share and stick together in order to live our healthiest of lifestyles. Let us know if there's a recipe that you would like us to try. We welcome any ideas.Thanks again! Karen and Therese
Love the burger buns
Thank you so much! Sorry this comment got held for review. We're so glad you like this recipe. They are a staple in our lifestyle for sure. Thanks for watching! Karen and Therese
Anita from Ketogenic woman referred me to your channel because she said you had good suggestions😊
Thanks for checking out our channel. We hope you'll find something that you'll just have to try. Sorry we didn't see your comment sooner but for some reason it got held for review. We just saw it today. Let us know if you try something. Thanks for watching! Karen and Therese
coming over to your channel on the advice of Ketogenic Woman! Can't wait to see what you come up with
Welcome! Thanks for checking us out! Karen and Therese
Hi, found you through Anita at Ketogenic Woman👍
Hi and Welcome. Thanks for checking us out. We hope you'll find a recipe that you just have to try. Thanks again, Karen and Therese
I do the same thing with my labels. Smart lady ❤
You're so sweet! Thanks for watching! Karen and Therese
Ketogenic Woman referred me to your channel. I'm diabetic so I'm doing Keto. I've subscribed so I hope that helps you.
Thanks for checking out our channel and also for subscribing. Anita's channel is so great.We certainly have learned from her. We hope our recipes can help you with your health goals. We actually started our channel in order to help some friends who were struggling with type 2 diabetes. We wanted to show them that they still could enjoy meals with way less carbs and control their blood sugar better. Please let us know if you have a recipe that you'd like us to try. Thanks again, Karen and Therese
New here by recommendation of KetogenicWoman & Indigo Nili
Thanks for checking us out! We just love Anita's and Indigo's videos too. Hope you find something you just have to try. Thanks for watching! Karen and Therese
Hi! Anita at Ketogenic Woman sent me to see what you guys are cooking:)
Welcome to our channel! Thanks for checking us out! We hope you find something you just have to try. We're the newbies here so please let us know how we're doing and what you might want us to try next. Thanks for watching. Anita's the best. We just love all the things we've learned from her journey and lifestyle changes.
Looks so good! Thanks
We hope you try it. Let us know. Thanks for watching! Karen and Therese
thank you
Thanks for watching! We hope you give this recipe a try. It can be your new bread substitute. It's definitely a staple in our lifestyle. Thanks. Karen and Therese
yum, Thanks
Hope you enjoy!
💜🥰🤩🤗😘
Do you store in the fridge or counter?
We slice and store them in an airtight container or a ziplock in the freezer. We think it's the best method. However you can leave on the counter or in the fridge but the texture changes. They still taste good but because they don't contain any preservatives they could get very soft with any kind of humidity or condensation. Check out the information in the videos description.
@@lowcarbspin Thank you❣
Anita from ketogenic woman recommended you! I enjoyed watching and will try your recipe. Do you think it will work for hoagie rolls?
Hi there! We believe this recipe will work for a hoagie roll. Did you happen to watch our Loaf pan hack video? In case you don't have a mesh pan. We have several bread recipes but the Wonder Bun recipe might work the best for you. Please let us know how things turn out.We love Anita's Channel. We've learned so much from her. Thanks for checking us out! Karen and Therese
Ketogenic Woman referred me to your channel
Thanks for checking us out. We hope you find a recipe you want to try. Let us know. Thanks for watching!
Here by indigo Nili recommendation.
Thanks for checking us out! We just love indigo's channel too. We've all learned so much from her. Hope you find something you want to try. Let us know. Thanks again, Karen and Therese
Karen & Therese ~ Have you tried this recipe without the fresh egg whites - just using egg white powder? And does aquafaba have too many carbs to use as a substitute? I'm going to need to buy more eggs! Thanks
Hi there, We haven't tried aquafaba mainly because of the higher carbs and chickpeas aren't considered keto. So interesting to try though. I think that if it was used in the bun recipe it would deflate the buns after baking. Have you tried using any lupine flour? We probably will experiment with that in future recipes. We used the fresh egg whites in this bun because the egg white powder has been hard to find and getting pretty pricey. We haven't tried just using the egg white powder only but I think we pretty much tried every other combination of ingredients before releasing this recipe. Have you watched our original Egg White Protein Bun - No Sticky Tops? No Shrinkage? That used only the powder. Let us know what you try. Thanks for watching! We hope this helps. Karen and Therese
Hi ladies thanks so much for the recipe can you confirm please no styrofoam? Have tried so many recipes and you are the first ones to say its when you add the fat to the whites that the texture changes which can cause the stryofoam - i always thought it was the egg white powder causing the problem - can it also be whipping too long or not long enough do you think?
Hi There! Welcome to our channel. If you follow our video and recipe we don't believe you'll run into anything like styrofoam. Over whipping the whites when you adding in the fats cause the styrofoam texture. You'll want to stir the batter as little as possible to blend together. It's like the theory of making a pie crust tough if you over play with it and then it's not flakey. Sorry it took so long to answer your comment but it got held for review and we didn't see it. We hope you try them. Please let us know how they turn out. Thanks for watching! Karen and Therese
is there a substitute to butter powder? i found buttermilk powder on iherb , also is oats powder a good substitute for Acacia Fiber ?
You can use softened butter instead of the butter powder and oat fiber instead of acacia powder. Hope that helps. Thanks for watching! Karen and Therese
Would this recipe work well in loaf form do you think?
We're not sure about a regular size loaf. It might work as a mini loaf. We just haven't figured out the correct baking temp and time for a loaf yet. We've been working on several variations of recipes in order to get a similar loaf. It's not an easy project. We've had many fails. Let's just say it's still a work in progress. Thanks for watching! Karen and Therese
Does the acacia fiber add flavor? I don't have acacia fiber but I do have oat fiber and wonder if I can switch that out rather than buying another ingredient.
We haven't tried the oat fiber but honestly we tried so many different combos of ingredients and feel it's so worth buying the acacia fiber. We felt the same way about spending on ingredients that were unfamiliar to us at first. We tend to use some of the same ingredients in our other recipes as well. If you follow us those special ingredients won't only be used once. We encourage you to try them. It could be a game changer for your lifestyle just like it is for us. Please let us know what you try, Thanks for watching! Karen and Therese
What can you substitute for the acacia fibre if anything?
Are you unable to find acacia powder? We have tried this recipes so many times. Each time changing ingredients up. This was the best combo without sacrificing any taste or texture. In the states acacia fiber ins't too expensive and we don't use that much. You could try arrowroot but it has way more carbs and isn't Keto. Maybe a combo of Xantham gum and more gelatin????? Let us know if that works for you. We made so attempts before coming up with this recipe.We're not craving it anymore! Ha, Ha, Ha ! At least for now.
@@lowcarbspin ok I see what you mean. I will look for it here in Canada. Another question about your pans. How deep were they? I hav 2 sets of them, one is quite shallow and the other is about an inch deep. I think it would make a difference as to how many buns I would get if I use a different size than yours. TIA
The mesh pan we used has 1/2 inch depth wells. I checked online and iHerb Canada has a 12oz. Now Foods Brand of acacia fiber. A small size so you can at least try it to see if it will work for you. Let us know We hope that helps.
Ketogenic women RUclips channel recommended you 😘
Welcome to our channel! We hope you enjoy our recipes,. Let us know what you try. Anita's the best! We just love her channel. Thanks for watching!
What do these taste like??
Hi there. These buns taste like a traditional white hamburger bun. It's light and fluffy but sturdy enough to hold a juicy burger without falling apart on you. We made this bun to have a neutral flavor just case someone wanted to use this bun for say a peanut butter and jelly sandwich. You certainly can add a flavoring or spice to this batter or just add a topping like "Everything but the bagel seasoning" or sesame seeds. Top after adding the egg wash. This recipe is by far the closest to the real deal that you're going to get. They're not the same texture as the other egg white protein buns recipes we've tried from the internet. Also no preservatives like the store bought kind. They're easy to make and freeze well. Give them a try and let us know how they come out for you. Thanks for watching! Karen and Therese
@@lowcarbspin thank you so much!
U R my Keto Hero 🤩 What do you think about the possibility of creating a cinnamon roll from this base recipe- maybe sheet par bake bf filling? IE: ruclips.net/video/VL86cE0sQPo/видео.html
Thanks for watching! We have made a version of a cinnamon roll just not into a video yet. It needed some major tweaking in order to make it easier for anyone to make. We'll revisit the recipe again soon. It takes so much time to figure out a new recipe with many, many tries and sadly many more epic fails. We give credit to all the pioneer channels that have been working on low carb/keto recipes for years. It definitely feels like a science experiment instead of just a little baking. Appreciate the link. We'll check out that channel. Thanks again, Karen and Therese
Did you happen to watch our latest video "Egg White Protein Danish"? We tried so many times to come up with a cinnamon roll like you suggested. We just had way too many fails. What worked was just so difficult that no one but us would make it. So you inspired us to make this Danish instead. It's seems to be well liked by all. WE hope you get to try it. Thanks again. Karen and Therese