Hi. My name is Wes. I talk alot. ;-) JOIN ME on my personal channel and SUBSCRIBE! ua-cam.com/users/wesshoemaker SWIM ASHORE with me in the British Virgin Islands! ua-cam.com/video/5EVzxnnARMc/v-deo.html --------------- RECIPES WE TESTED Keto Cinnamon Rolls- Coconut Flour Fathead Dough by Low Carb Yum lowcarbyum.com/keto-cinnamon-rolls/ Gluten Free, Low Carb & Keto Cinnamon Roll Knots by Gnom-Gnom www.gnom-gnom.com/gluten-free-keto-cinnamon-roll-knots/#wprm-recipe-container-7155 --------------- PRODUCT LINKS Ozeri Digital Kitchen Scale: amzn.to/2NOTCNX ProTeak Teak Cutting Board: amzn.to/2HTq37G Highfalutin’ Amazon Shop: www.amazon.com/shop/highfalutinlowcarb (We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.) --------------- SOCIAL MEDIA LINKS Patreon: www.patreon.com/highfalutinlowcarb Facebook: facebook.com/highfalutinlowcarb Twitter: twitter.com/hf_lowcarb Instagram: instagram.com/highfalutinlowcarb Shirts & Aprons: shop.spreadshirt.com/lowcarb Amazon Shop: www.amazon.com/shop/highfalutinlowcarb Email Inquiries: wes (at) highfalutinlowcarb (dot) com
Why oh Why don't you have your own Food Network show??? You are 100 times more entertaining and informative than any of their celebrities. Sir, if you don't audition for "The next Food Network Star' you are doing yourself a grave disservice. Love each and every one of your videos!
Just look at Robenson Design, she turned hgtv down because she already has a huge fan base and calls her own shots on her utube channel. So just keep on doing what you’re doing because your building a big fan base, including me! 👏👏
I've made the LowCarbYum version....a couple times and I have a few notes. According to what I've written down it should make 12(?) so roll it along the long side instead of the short one. It's a little easier if you melt the butter and add the cinnamon and sugar to it and then spread the mixture (By easier I mean getting an even layer). Once you've made the log, chuck it in the freezer for, I dunno 10-15 minutes? It cuts much easier when it's cold. The last thing I have written down is don't make it unless you have people coming over to help you eat it. It's a seriously dangerous thing to have around the house.
@@jimmine1 Like papaya said, it doesn't. It also doesn't taste like cheese or behave like cheese despite being mostly cheese. I put it down to sorcery. Oh, and as long as you're there grab her recipe for chocolate mousse pie with peanut crust.
WES!!!! OMG, these were delicious. My son who is no on KETO, ate 3 of my cinnamon rolls and wanted more. This just blessed my entire life! Thanks for reviewing recipes. This channel has helped me to stay on this journey. Keep em' coming!
spraying the parchment with just a touch of coconut oil or such and mixing softened butter and cinnamon sugar...would really ease the process....and the yeast idea....super....this is 2023...I just came across this channel....GREAT JOB.....thank you very much
You can use arrow root powder to prevent the dough from sticking to the baking paper. Just sprinkle it on, just like you would do with regular flour and dust it where you need it. It won't affect the taste, don't worry.
I just found your channel yesterday and binge watched 6 episodes. My boyfriend came home while I was watching the pancake battle. After a few minutes, he says, “Wow! He is delightful!” I say, “He really is, right!?” I love you and will be supporting you on Patreon. Thanks so much!
You need to do another keto cinnamon roll battle. Victoria’s Keto Kitchen looks like she has an winning cinnamon roll recipe. I keep hearing great things about her recipes.
I also use bagged shredded cheese. There is no need to apologize. Convenience is needed when you have to cook almost everything you eat on Keto. I'm just grateful for you. Your willingness to cook and compare recipes for us, and your honesty about your successes (and setbacks) is very inspiring. Please continue creating the wonderful videos. They are worth the wait.
I'm so glad I found you. I see tons of keto and low carb recipes and maybe 20% taste it and give a actual description. You are great at describing flavor. You're awesome
I make LCY's cinnamon rolls all the time! They are just wonderful! Little secret using the parchment paper... spray it with a little butter or coconut oil spray. It makes a huge difference in how the paper comes off the dough! Great review!
Great tip on the parchment paper-- I just made them tonight and was pretty sticky so that would help. I've also rolled it up and placed in fridge for about 20 mins-- that helps too :) ❤️❤️❤️ LOVE Highfalutin and Wes, and the look on his face at 15:25 and 17:00 when he was making these....lol....PRICELESS! Great video!
I love you, your channel, your humor, your loquaciousness, your southern charm, and your integrity! Bravo for directing traffic back toward the original creators. Carry on, good man.
So I just came across your channel, I love it! I love the fact that you try out these recipes and give some honest opinions about them. your personality and energy are enjoyable to watch!
When I’m rolling fathead dough, I release the top layer of parchment paper, lay that back on top and then flip it over and do the same for the other side, so I know both sides have already been released once. I’ve had much better results with much less sticking when I need to roll the dough. Going to try those Low Carb Yum ones ASAP!
Sometimes I watch cooking videos just because I like the recipe, despite the fact that the person's voice and delivery makes me so crazy I just want to shut off the sound. With you it's different. I love the way you talk so much I would watch your videos even if you were cooking tripe, which is the only food I ever tasted that I cannot stand. Thank you for great recipes and fun to watch videos!
Great video to come back with! I'm familiar with both websites but I hadn't seen either of these recipes so I guess I'll be giving them a try. I always enjoy the end of your videos when you're doing the taste testing. Your expressions are priceless and I love your honesty when evaluating the results. Thank you for doing these videos. They might help you stay on track, but they help those of us watching, too.
I want to THANK YOU SO MUCH for this channel !!! Using low carb recipes are hard when you go thru so many that are just not any good. I have tossed so many things because they were just awful. You make my baking so much easier and everything you have tested and said was good has been AWESOME ! PLEASE don't ever stop ! Again, I thank you but especially my husband thank you !
Kraft Creamy Melt Mozzarella does not contain potato starch. It's a great alternative and works well for fat head dough. Love love love your videos! They help me stay on track with my eating. Thanks Wes!
@@Dawn-tv1bk I've recently read about the "cellulose powder" additives, which may often say "plant based", but the cheapest (which is often what's used, and it's FDA approved) is made from trees. As in wood pulp. Just so you know. I'm not crazy about having sawdust sprinkled into my cheese, so it's *best to buy a brick* of it and shred or melt.
I cannot tell you how much I adore you! You are my absolute favorite UA-cam hero. I just love your personality and everything about your videos. Now every time I’m looking for a recipe, I search your page 1st! For me the second version was just a little bit too much work so I’m glad the first version tasted so good! Thank you! ❤️
Wow! Thanks for doing this tasting review, these turned out amazing! Totally shocked how much they resemble cinnamon rollls, love them! I wouldn’t have tried these if I didn’t see your review, so thanks! BTW to all the newbies to making this fat head dough, it may take about 10mins of squeezing the dough until it finally completely blends, but it’s worth it!
I'm a Keto beginner, shop a lot of YouTude and also a "first-timer" on your channel, which l think is excellent! Not only did l enjoy your humor, which l can tell is from the "real you", l simply adore the way you talk and demonstrate everything simplified. Thank you for the patience and Step-by-Step, soooo appreciated! Much love extended...🥰
Hey y'all, here's a tip with this recipe I learned if you sift the baking powder into your bowl first and then your flour(I have all my stuff ready for when the mixture comes out of the microwave) when you go to mix it into your hot cheese mixture everything bakes a larger then if you measure the flour first and then the baking soda. There's something about when it hits the mixture last!
yes.no matter what keto recipe I'm doing I sift anything dry. When doing my bagels I have everything ready to go so as soon as my mixture is out of the microwave I start adding things. First my eggs then on top of that my dry ingredients. since I sift everything first I sift my baking powder into the bowl first then my coconut flour that way when I dump my dry ingredients into my microwave mixture the baking powder is on top. I know it sounds crazy but just those couple seconds make a difference to me. If I could show you pictures on here you tell me I got the best bagels you ever saw on the internet! I have my bagels down to a science literally. My husband loves them and he likes them nice and big. My bagels look like I've doubled the recipe and I always brush them with egg before I put my trader Joe's everything but bagel seasoning on top. He's addicted
I love your enthusiasm and joy for the process. It’s a breath of fresh air! I’m a new keto and gluten free explorer having MS and you’ve restored my faith in happy food. Please keep testing and talking to us all. Happy Christmas to you and yours.
I do so appreciate that you bring out that sometimes convenience will overcome a purist attitude. We cook here. The real thing. But we are not employed outside the home either...so we have time. Time is a detail that needs to be addressed in Keto. People work, have commitments and we are busy as heck. Cooking three or four hours a day isn't happening for most folks. Getting a meal on the table when the children are crying and you are tired from work is most important in most households. A 16th of a teaspoon of starch is not going to blow up your keto.
Wes, I made the low carb yum cinnamon buns on the weekend and everyone LOVED them, including my picky son! Thank you for testing these recipes so everyone can enjoy them :)
Best channel on UA-cam. Love you, “Sugar Booger”. Now I have a new pet name for my kids. Definitely trying this recipe in the hopes my carb only 4 year old will like it. It’s Keto in this house, then we have CarboKid with his noodles and rice. The struggle is real.
Hi Wes! Thank you for making these cinnamon rolls and I made them as soon as I watched the video! I did read the recipe and I went ahead and added the Xanthan Gum and tablespoon of almond flour as suggested by others plus added a half packet of the yeast. They were truly wonderful and appreciate the review! I now believe that by adding a little gum does help things bind better. Just wanted to share this with you. Thank you for your great videos!!
I’ve just discovered your channel and am so glad! I really appreciate you demonstrating and comparing the recipes. I started keto 6 mths ago and about 4 mths ago found all these incredible recipes. You rock Wes! For me, sugar was addictive, and now eating recipes w sugar substitutes allows me to enjoy something sweet without gorging…or fighting that previously uncontrollable urge to overeat. Thank you!
Omg I love you and your personality! Can we be best friends? Lol seriously though, I enjoy your channel so much. I’m smiling from ear to ear every time I watch you!
Hello Wes! I found your channel about a week ago, and even though I'm not the biggest fan of the cinnamon rolls, my hubby loves them. So I made the ones you liked a bit more for him as a surprise (fathead dough), and yes, he was over the moon. I also listened to your advice and added a teaspoon of dried yeast, and I decided not to use vanilla extract as I found that sometimes it gives low carb sweets a bit bitterish aftertaste. Also, I added chopped macadamia nuts and zero sugar choc chips into the filling (Oh my, you should try it!!!). Result: OMG!! They were FANTASTIC! Adding yeast was a stellar idea, and hubby didn't want to believe that they are low carb :) Thanks a lot! Now I'm going to binge-watch your other videos & battles! Cheers, Lisa
Hey, Wes! Love your vids. I use fat head dough for my pizza crust. What I add to it to make it taste "yeasty" is a tablespoon or two of nutritional yeast plus a half teaspoon of xantham gum for cohesion. Maybe those tweaks would be worth checking out for this recipe also.
I'm so glad I found this channel. I don't know jack about baking but went out and bought a sifter to make the low carb bagels. It's so easy and I can see why this is so important. I'm going to try the cinnamon rolls next weekend, thank you!
I like what you said about measurements. This is the first time I saw your video, so it helped me understand why you don't always give measurements. Thanks!
It's so great to see you! There are so many Keto recipes on line. You do such a great job of testing them for us, plus you are so much fun and I appreciate your integrity. Thank you!
New here! Great video! I am a busy person and sooooo appreciate when people like you figure out the best recipes for me. I'm excited to try new recipes, but I'm not excited about trying 10 of them to find the best. THANK YOU!!
So “You talk a lot”..and I’,m a newbie to Keto and hanging on to your every word sooooo just keep talking💞 love the balance of keto’s plant base flours!! This is what’s helping me to succeed 🎉🎊
my wife and I enjoy your videos your so funny with your mannerisms when you like something and when you dont!! awesome do more please when you have the time!
I agree with Rhonda! You need to be on Food Network. But I'm selfishly glad you are not, because I don't have cable. You are so good at your craft. Best Utube channel over all. Love all your episodes. Thank you for following the low carb lifestyle so we can all enjoy this.
Howdy Wes! Yeast will raise gluten free dough, just not as much, nor as airy or soft as wheat based doughs. If the knots were a tad.....slick, decrease the xantham gum a tiny bit, 1/8 teaspoon. I’ve been baking gluten free for 8 years and it does get easier. And truthfully makes the best cakes ever, super tender and soft!
So glad I found you here! Lovely watch .... I am definately going to make these and will add the yeast....;) I will also suggest - a touch of clove in the cinnamon Mixture, discovered that years ago with making regular cinnamon buns. It really add's another level. They then taste like a Cinnabon bun...;)
Hey Wes, you have to try this crispy tortilla/cracker recipe. It's actually based on a tortilla recipe, but I find they serve equally as well in place of crackers. It's based on fathead dough, but no eggs, and it's the best I've ever tried. Especially great for things like tostadas where you need a nice crisp flat tortilla. 1 1/2 cups mozzarella cheese (melted as per usual) 1/2 cut almond flour, 1 tablespoon golden flaxseed meal, (I just use the regular brown flaxseed meal, because it's what I have) 1/4 teaspoon salt, 1/8 - 1/4 teaspoon fresh ground black pepper. (I always add a teaspoon of onion powder to mine, but the recipe doesn't call for it. However, it makes it all that much better) Mix everything like you normally would, roll it out thin on parchment or silicone baking sheet, and bake at 375 for 10 to 15 minutes, or until just golden brown. A little tip, I use a silicone baking sheet and score mine with a pizza cutter BEFORE baking, and they just separate all by themselves while they bake. They taste like a cross between a crunchy corn tortilla and a wheat thin cracker, which oddly makes them work equally a well in either application. They are awesome with just about any dip, especially guacamole, and no need to refrigerate them because there's no egg. They are so much easier to make and roll out than traditional fathead dough, because there's no egg causing the dough to become sticky. The prep time for these is less than five minutes, so I often make a batch, and then immediately make a second batch. They are also awesome crumbled on salads for a little crunch. Hope you try and like. Thanks for all the great videos.
@@Freedommjw: That's great. Much easier to make than the traditional fathead dough, and so far the best tortilla/cracker recipe I've tried; and I've certainly tried many over the past year and a half. If you're going to eat them as crackers, they'd also be great with the addition of your favorite herbs, or even some grated parmesan sprinkled on when they come out of the oven. Hope you like.
I just watched your chocolate cake battle. Loved it! You mentioned about struggling during lockdown. Oh YES! Depression, anger and anxiety took their toll. I had lost 42 lbs! Gained it almost all back during this past year. Back on track now but it is harder than first time. Love your channel. 71 from Florida. We’ve got this!
Great channel, Wes! To make the rolling up easier, place the whole sheet of paper (after you have spread the butter and sprinkled the cinnamon sugar) onto a cookie sheet and slip it into the refrigerator for 10 minutes or so, to chill the dough. Then, use the actual parchment paper to roll it tight. Your hands never touch the dough and the front of your paper will lift up and over the roll as you tightly roll away from the beginning edge. Try it and see what you think ;)
This is my absolute favorite UA-cam video ever. First one of yours I've watched and I know I'll now spend the next forever hours watching all your videos and cooking!!
I have made both of these now and they are amazing I did add the yeast and you were right they were amazing, Please WES make more episodes because I watch your channel over and over again, you are honest and give great tips,,,,,,,,,, and you don't talk too much xx I love you, you are amazing xx
Another great video! I knew you'd love the dough as cinnamon rolls. I'd have trouble picking one over the other too. I've heard the comment about adding in some yeast before so I need to give that a try.
@@suziescrapbook3574 i add the yeast to eggs (if there are any), and let it proof a little while I gather the rest of ingredients. It does help risw just a *little*, makes best flavor, IMNHO.
I made your recommended bagels and they were a true hit, acceptable as bread substitute when absolutely necessary. The only thing I did different because I didn't bother microwaving the cheese, just mixed it with the dry ingredients and it was so much easier, am wondering why it has to be melted. Anyway, thanks for this and all you do, you are a wonderful addition to my UA-cam videos, keep on posting and you definitely need to be on the Food Network!
I made Low Carb Yum’s recipe today and loved it! My grandchildren helped me and they liked it too. I was afraid I’d eat too many, but....they are very, very filling. I ate one and so full and satisfied. Thank you!
Thank you for doing the testing process on these recipes. Helps me not spend money on ingredients only to have the product come out yucky. I wish I had found this channel before Christmas 2021, when I was attempting to make cinnamon rolls. The only two things I got out of the recipes I tried, 1 was the icing and the other was using an oil spray on the two pieces of parchment paper you use to roll the dough out in. It helped from keeping the dough from sticking to the paper and eased the rolling out process. Love your channel.
This is crazy....just earlier today...I was thinking where is Wes and "voila"(French) and was tempted to send off a comment to ask where in the world is Carmen Sandiego ...I mean Wes. I clicked right away, but I gotta come back later to watch in full.
Omg I love this guy ! What a personality!!! I hate to cook but have to do the Keto diet because I have 2 grown autistic sons who have begun having seizures. This is helping reduce my stress knowing they can have some kind of a treat. Keep up the great work !
Hey Wes! 2 questions about either one of the recipes- 1) did you try the packet of instant dry yeast trick and did you need to modify anything else in the recipe if you did? 2) Do you think you could prep these but then instead of baking all of them, freezing some so that you could have baked fresh rolls several times from one batch? Thanks!
Hi, Michelle! I didn’t try the yeast version, mainly because I didn’t want three pans of cinnamon rolls in the house! LOL! As for freezing, both recipes mention they can be frozen and baked later, though I haven’t actually tried it myself. Hope that helps! :-)
I have made these twice! So yummy! You can cut them, wrap in wax paper and plastic wrap then pop in the freezer! Ready to eat with seconds in the microwave or left on the counter to thaw. Helps you not eat them all at once! Make these! and share with friends!
Love your presentation, your personality, and your honesty. Question: have you tried any low-carb/keto croissant recipes? Would love to see a comparison battle ☺️
We learned to make cinnamon rolls from scratch in my sixth grade class… I am now 61 years old, and every time I see someone making these, it takes me right back there to that classroom ❤❤❤
@@HighfalutinLowCarb While I have you here, I want to tell you I’m totally addicted to your channel. I’ve been binging you all weekend. That doesn’t make me look good but there it is. 😂Love ya - thank you and keep it up!
You need an accountabilabuddy. My hubby is mine. He dispenses chocolate in correct portion sizes because I will eat three large slabs and a 2L soda on my own in one sitting. So I'm banned from the treat shelf in the fridge and the alcohol shelf and the spreads shelf.
Most of these healthy sugar substitutes have immediate digestive consequences. I don’t have self control either, but a week of digestive issues will teach you to eat only one 🤣
I love your show, my husband found it this morning. You remind me of my youngest brother. You are hysterically funny while being very informative. I agree with the person who said you should have your own Food Network Show. Thanks
I found you recently as I am starting my Keto journey and I smile and giggle through most of your video. But, the awesome thing is I am learning recipes at the same time! You are seriously awesome!!!!!
Thank you Wes! I made the Cinnamon Rolls for myself and my friends for Pancake Tuesday and they were an absolute hit even with the non keto people! They were so darn good! I also subscribed to you in part because you're fantastic, and part because you are so good at giving credit to the other creators and encouraging checking out the full recipe with the original creator of it. I gotta respect that!
Have you used Lakanto sweetener made with erythritol and monk fruit? It comes in white/brown and powdered sugar.. Erythritol is much easier on the tummy and isn’t toxic to dogs like xylitol.
Rhonda, I haven’t used the Lokanto sweetener, because when I did the Artificial Sweetener Test video, monk fruit raised my blood sugar a bit. Swerve is erythritol based as well - no xylitol involved. :-)
Love, love, love your enthusiasm and your down-to-earth sincerity! I'm a new subscriber and look forward to seeing more videos. Btw, how do these recipes compare after a couple of days or so?
Hi. My name is Wes. I talk alot. ;-)
JOIN ME on my personal channel and SUBSCRIBE!
ua-cam.com/users/wesshoemaker
SWIM ASHORE with me in the British Virgin Islands!
ua-cam.com/video/5EVzxnnARMc/v-deo.html
---------------
RECIPES WE TESTED
Keto Cinnamon Rolls- Coconut Flour Fathead Dough
by Low Carb Yum
lowcarbyum.com/keto-cinnamon-rolls/
Gluten Free, Low Carb & Keto Cinnamon Roll Knots
by Gnom-Gnom
www.gnom-gnom.com/gluten-free-keto-cinnamon-roll-knots/#wprm-recipe-container-7155
---------------
PRODUCT LINKS
Ozeri Digital Kitchen Scale: amzn.to/2NOTCNX
ProTeak Teak Cutting Board: amzn.to/2HTq37G
Highfalutin’ Amazon Shop: www.amazon.com/shop/highfalutinlowcarb
(We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.)
---------------
SOCIAL MEDIA LINKS
Patreon: www.patreon.com/highfalutinlowcarb
Facebook: facebook.com/highfalutinlowcarb
Twitter: twitter.com/hf_lowcarb
Instagram: instagram.com/highfalutinlowcarb
Shirts & Aprons: shop.spreadshirt.com/lowcarb
Amazon Shop: www.amazon.com/shop/highfalutinlowcarb
Email Inquiries: wes (at) highfalutinlowcarb (dot) com
Missed you!!! Welcome back!!!! Love you and your channel❤❤❤
I love the way you talk alot :)
Yay you're back!!! 💕
Yay! Will definitely check out your other channel 😊!
This made my day.... literally. You’re a doll sweetie.. much love. ❤️
Why oh Why don't you have your own Food Network show??? You are 100 times more entertaining and informative than any of their celebrities. Sir, if you don't audition for "The next Food Network Star' you are doing yourself a grave disservice. Love each and every one of your videos!
Haha! Thank you so much, Rhonda! ❤️❤️❤️
I agree!!!
Yes!!! Where the heck is the Food Network when you need them?! They need someone like you!
Just look at Robenson Design, she turned hgtv down because she already has a huge fan base and calls her own shots on her utube channel. So just keep on doing what you’re doing because your building a big fan base, including me! 👏👏
I agree 100%!!! If you were on it, I would watch it again!
Seriously, three years later and I am loving rewatching this video❤❤
I've made the LowCarbYum version....a couple times and I have a few notes.
According to what I've written down it should make 12(?) so roll it along the long side instead of the short one.
It's a little easier if you melt the butter and add the cinnamon and sugar to it and then spread the mixture (By easier I mean getting an even layer).
Once you've made the log, chuck it in the freezer for, I dunno 10-15 minutes? It cuts much easier when it's cold.
The last thing I have written down is don't make it unless you have people coming over to help you eat it. It's a seriously dangerous thing to have around the house.
duckrutt hi! I was wondering if you can taste the coconut flavor from the coconut flour? The taste is usually off putting to me.
@@jimmine1 its not notisable at all
@@jimmine1 Like papaya said, it doesn't. It also doesn't taste like cheese or behave like cheese despite being mostly cheese. I put it down to sorcery.
Oh, and as long as you're there grab her recipe for chocolate mousse pie with peanut crust.
lushpapaya thank you so much!
duckrutt awesome! Thank you!!! I’ll definitely have to check that out! Thanks for the recommendation!
WES!!!! OMG, these were delicious. My son who is no on KETO, ate 3 of my cinnamon rolls and wanted more. This just blessed my entire life! Thanks for reviewing recipes. This channel has helped me to stay on this journey. Keep em' coming!
Thank you, thank you! 💜😀
Hi Idytra, which one did you bake?
Probably kicked him out of keto.
Which??
Love you man! Your channel is the best!!!
Thanks, Doc! It’s always weird to see someone you follow show up in your comment section! 👍👍
Ohhh wow Dr Ken Berry is here !! Yay 💖💖💖
Your’s isn’t too bad either hahaha
😍😍😍
Love Dr Berry too
spraying the parchment with just a touch of coconut oil or such and mixing softened butter and cinnamon sugar...would really ease the process....and the yeast idea....super....this is 2023...I just came across this channel....GREAT JOB.....thank you very much
When I do fathead dough of any form I use a hand mixer with dough hooks - game changer y’all!
manually kneading fathead dough is probably more inconvenient than shredding cheese, imo
I blitz mine in a blender
Good to know. Thanks!
Great now I need to find my dough hooks
You are totally right. 😁
Omg! I could watch you read the dictionary! Thank you for making healthy choices fun, entertaining, and with realistic views ❤
You can use arrow root powder to prevent the dough from sticking to the baking paper. Just sprinkle it on, just like you would do with regular flour and dust it where you need it. It won't affect the taste, don't worry.
Dude went Bob Villa on us with his measuring tape and all! God, I love him 💖
That's something my husband would do. Hilarious.
I just found your channel yesterday and binge watched 6 episodes. My boyfriend came home while I was watching the pancake battle. After a few minutes, he says, “Wow! He is delightful!” I say, “He really is, right!?”
I love you and will be supporting you on Patreon. Thanks so much!
Wow! Thanks so much, Meechay! And hubby, too! 😜❤️
You need to do another keto cinnamon roll battle. Victoria’s Keto Kitchen looks like she has an winning cinnamon roll recipe. I keep hearing great things about her recipes.
I also use bagged shredded cheese. There is no need to apologize. Convenience is needed when you have to cook almost everything you eat on Keto. I'm just grateful for you. Your willingness to cook and compare recipes for us, and your honesty about your successes (and setbacks) is very inspiring. Please continue creating the wonderful videos. They are worth the wait.
You're so right! I have never cooked so much in my life. Keto has turned most of us into amateur chefs.
I'm so glad I found you. I see tons of keto and low carb recipes and maybe 20% taste it and give a actual description. You are great at describing flavor. You're awesome
I make LCY's cinnamon rolls all the time! They are just wonderful! Little secret using the parchment paper... spray it with a little butter or coconut oil spray. It makes a huge difference in how the paper comes off the dough! Great review!
Great tip on the parchment paper-- I just made them tonight and was pretty sticky so that would help. I've also rolled it up and placed in fridge for about 20 mins-- that helps too :) ❤️❤️❤️ LOVE Highfalutin and Wes, and the look on his face at 15:25 and 17:00 when he was making these....lol....PRICELESS! Great video!
Thank You for the tip
I used waxed paper and it did not stick at all
I appreciate your honest comments and now everytime I want to cook something need to see your videos first. Its a great tool!!!!! congrats!
Great job Wes! Listen, don't worry about using "bagged mozzarella"... I like everyday ingredients for everyday people. Can't beat cheap and easy!
Howdy, Papa G!
Hey Buddy! Glad to see a video from you! I missed seeing your beautiful mug!
do not worry about the bagged, we are free to grate our own, but your doing so much work take the easier way please.
Bagged mozza tends to be drier than if you shredded it fresh. I find it makes the recipe making easier because there's less liquid.
And you get the added benefit of more fiber in your diet due to the cellulose (wood pulp) used to keep it from clumping.
I love you, your channel, your humor, your loquaciousness, your southern charm, and your integrity! Bravo for directing traffic back toward the original creators. Carry on, good man.
You're reading my mind!!! I have been looking up cinnamon roll recipes for the last couple days. Wes, you're amazing!!
So I just came across your channel, I love it! I love the fact that you try out these recipes and give some honest opinions about them. your personality and energy are enjoyable to watch!
When I’m rolling fathead dough, I release the top layer of parchment paper, lay that back on top and then flip it over and do the same for the other side, so I know both sides have already been released once. I’ve had much better results with much less sticking when I need to roll the dough. Going to try those Low Carb Yum ones ASAP!
Sometimes I watch cooking videos just because I like the recipe, despite the fact that the person's voice and delivery makes me so crazy I just want to shut off the sound. With you it's different. I love the way you talk so much I would watch your videos even if you were cooking tripe, which is the only food I ever tasted that I cannot stand. Thank you for great recipes and fun to watch videos!
That is just about the best compliment ever. Thank you, 3isles! ❤️❤️
Great video to come back with! I'm familiar with both websites but I hadn't seen either of these recipes so I guess I'll be giving them a try. I always enjoy the end of your videos when you're doing the taste testing. Your expressions are priceless and I love your honesty when evaluating the results. Thank you for doing these videos. They might help you stay on track, but they help those of us watching, too.
It’s the first video on this channel I’ve watched so far and I’m going to stick with it, you’re hilarious, man 😂
Thank you for making recipe videos entertaining. I don't normally like these types of videos but you bring such character. Keep up the good work!
I want to THANK YOU SO MUCH for this channel !!! Using low carb recipes are hard when you go thru so many that are just not any good. I have tossed so many things because they were just awful. You make my baking so much easier and everything you have tested and said was good has been AWESOME ! PLEASE don't ever stop ! Again, I thank you but especially my husband thank you !
Going to try both recipes, I wasn't into keto until I started watching your amazing videos, love them
I'd like to say thank you as a viewer, for all the effort & good information you put in your videos. Everyone does not do that, it's much appreciated!
Kraft Creamy Melt Mozzarella does not contain potato starch. It's a great alternative and works well for fat head dough. Love love love your videos! They help me stay on track with my eating. Thanks Wes!
That is genius! I had no idea so thanks for alerting me to this.
Yes! That cheese is the bomb!
What do they use to keep the shreds separated?
kokolatte825 cellulose powder
@@Dawn-tv1bk I've recently read about the "cellulose powder" additives, which may often say "plant based", but the cheapest (which is often what's used, and it's FDA approved) is made from trees. As in wood pulp. Just so you know. I'm not crazy about having sawdust sprinkled into my cheese, so it's *best to buy a brick* of it and shred or melt.
I cannot tell you how much I adore you! You are my absolute favorite UA-cam hero. I just love your personality and everything about your videos. Now every time I’m looking for a recipe, I search your page 1st! For me the second version was just a little bit too much work so I’m glad the first version tasted so good! Thank you! ❤️
Love your personality lol! I'm a visual person as well so I love watching someone cook something I'm interested in making! Love your channel!!
Oh my gosh! How am I just now finding you?! I LOVE this video and you! I have subscribed and can’t wait to see more!!
Wow! Thanks for doing this tasting review, these turned out amazing! Totally shocked how much they resemble cinnamon rollls, love them! I wouldn’t have tried these if I didn’t see your review, so thanks! BTW to all the newbies to making this fat head dough, it may take about 10mins of squeezing the dough until it finally completely blends, but it’s worth it!
Hi Wes, I love talkers! Love your humour and your input on the recipes, thanks for everything you do!
This is my favorite of yours to watch so far. You are so fun and such good company!!! 💕 Looking forward to trying the cinnamon rolls too 😁 Thank You!
I'm a Keto beginner, shop a lot of YouTude and also a "first-timer" on your channel, which l think is excellent!
Not only did l enjoy your humor, which l can tell is from the "real you", l simply adore the way you talk and demonstrate everything simplified.
Thank you for the patience and Step-by-Step, soooo appreciated!
Much love extended...🥰
Hey y'all, here's a tip with this recipe I learned if you sift the baking powder into your bowl first and then your flour(I have all my stuff ready for when the mixture comes out of the microwave) when you go to mix it into your hot cheese mixture everything bakes a larger then if you measure the flour first and then the baking soda. There's something about when it hits the mixture last!
Susan M so you should add baking powder last?
yes.no matter what keto recipe I'm doing I sift anything dry. When doing my bagels I have everything ready to go so as soon as my mixture is out of the microwave I start adding things. First my eggs then on top of that my dry ingredients. since I sift everything first I sift my baking powder into the bowl first then my coconut flour that way when I dump my dry ingredients into my microwave mixture the baking powder is on top. I know it sounds crazy but just those couple seconds make a difference to me. If I could show you pictures on here you tell me I got the best bagels you ever saw on the internet! I have my bagels down to a science literally. My husband loves them and he likes them nice and big. My bagels look like I've doubled the recipe and I always brush them with egg before I put my trader Joe's everything but bagel seasoning on top. He's addicted
@@elainebowman9941 where are you from? My grandma was a Bowman :-) she was from Kentucky
@@YarnKilla54 I don't understand your instruction. It sounds like your flipping the order everytime you say something. 😟
I love your enthusiasm and joy for the process. It’s a breath of fresh air! I’m a new keto and gluten free explorer having MS and you’ve restored my faith in happy food. Please keep testing and talking to us all. Happy Christmas to you and yours.
Thankful to see the tape measure in your kitchen. Proof, I'm not the only one.👍
LMAO! The tape measure in the kitchen is EPIC! That is your signature! Don't ever change that. Love it! New Subscriber today.
I do so appreciate that you bring out that sometimes convenience will overcome a purist attitude. We cook here. The real thing. But we are not employed outside the home either...so we have time. Time is a detail that needs to be addressed in Keto. People work, have commitments and we are busy as heck. Cooking three or four hours a day isn't happening for most folks. Getting a meal on the table when the children are crying and you are tired from work is most important in most households. A 16th of a teaspoon of starch is not going to blow up your keto.
Wes, I made the low carb yum cinnamon buns on the weekend and everyone LOVED them, including my picky son! Thank you for testing these recipes so everyone can enjoy them :)
Hi Wes! You made them very well. They look delicious! Five years later, I’m watching it again and loving it.
Omg love you just started Keto. Found your channel and I love it. I agree with everyone that says you need a show on the Food Network.
Hi Wes! You are just so darn entertaining! Thank you for your time and this channel! ❤️
Oh I loved the measuring tape! Made me like you even more!! I've been doing keto for 3 years and still refer back to your videos. Thanks
Best channel on UA-cam. Love you, “Sugar Booger”. Now I have a new pet name for my kids. Definitely trying this recipe in the hopes my carb only 4 year old will like it. It’s Keto in this house, then we have CarboKid with his noodles and rice. The struggle is real.
Hi Wes! Thank you for making these cinnamon rolls and I made them as soon as I watched the video! I did read the recipe and I went ahead and added the Xanthan Gum and tablespoon of almond flour as suggested by others plus added a half packet of the yeast. They were truly wonderful and appreciate the review! I now believe that by adding a little gum does help things bind better. Just wanted to share this with you. Thank you for your great videos!!
I've been crying out for a keto cinnamon bun! And I knew it was gonna be good when you pulled out a dowel and MEASURED IT!
I’ve just discovered your channel and am so glad! I really appreciate you demonstrating and comparing the recipes. I started keto 6 mths ago and about 4 mths ago found all these incredible recipes. You rock Wes!
For me, sugar was addictive, and now eating recipes w sugar substitutes allows me to enjoy something sweet without gorging…or fighting that previously uncontrollable urge to overeat. Thank you!
Omg I love you and your personality! Can we be best friends? Lol seriously though, I enjoy your channel so much. I’m smiling from ear to ear every time I watch you!
Yahnellie I do the same thing. He makes me smile from ear to ear every time I watch. My husband always says what’s so funny?
Yahnellie I’m with ya girl lol can I be best friends with him to 😂
Hello Wes!
I found your channel about a week ago, and even though I'm not the biggest fan of the cinnamon rolls, my hubby loves them. So I made the ones you liked a bit more for him as a surprise (fathead dough), and yes, he was over the moon.
I also listened to your advice and added a teaspoon of dried yeast, and I decided not to use vanilla extract as I found that sometimes it gives low carb sweets a bit bitterish aftertaste. Also, I added chopped macadamia nuts and zero sugar choc chips into the filling (Oh my, you should try it!!!).
Result: OMG!! They were FANTASTIC! Adding yeast was a stellar idea, and hubby didn't want to believe that they are low carb :)
Thanks a lot!
Now I'm going to binge-watch your other videos & battles! Cheers, Lisa
Hey, Wes! Love your vids. I use fat head dough for my pizza crust. What I add to it to make it taste "yeasty" is a tablespoon or two of nutritional yeast plus a half teaspoon of xantham gum for cohesion. Maybe those tweaks would be worth checking out for this recipe also.
I'm so glad I found this channel. I don't know jack about baking but went out and bought a sifter to make the low carb bagels. It's so easy and I can see why this is so important. I'm going to try the cinnamon rolls next weekend, thank you!
You are such a joy to watch and listen to! 💕
I like what you said about measurements. This is the first time I saw your video, so it helped me understand why you don't always give measurements. Thanks!
Thanks, Sandra. I try to give proper credit to the smart folks that make the recipes I test. :-)
It's so great to see you! There are so many Keto recipes on line. You do such a great job of testing them for us, plus you are so much fun and I appreciate your integrity. Thank you!
New here! Great video! I am a busy person and sooooo appreciate when people like you figure out the best recipes for me. I'm excited to try new recipes, but I'm not excited about trying 10 of them to find the best. THANK YOU!!
I used orange flavor for the icing and the filling and gotta say it taste SO DANG GOOD
OMG, that sounds amazing! 😀
YUMMMOO RAMA!! What kind of orange flavoring did you use? I have orange essential oil....wonder if that would work?? hmmmm.....
So “You talk a lot”..and I’,m a newbie to Keto and hanging on to your every word sooooo just keep talking💞 love the balance of keto’s plant base flours!! This is what’s helping me to succeed 🎉🎊
my wife and I enjoy your videos your so funny with your mannerisms when you like something and when you dont!! awesome do more please when you have the time!
I know this an older video but I love watching. You make this fun !
I agree with Rhonda! You need to be on Food Network. But I'm selfishly glad you are not, because I don't have cable. You are so good at your craft. Best Utube channel over all. Love all your episodes. Thank you for following the low carb lifestyle so we can all enjoy this.
Love you, Wes. Sending love from London, UK.
Howdy Wes! Yeast will raise gluten free dough, just not as much, nor as airy or soft as wheat based doughs. If the knots were a tad.....slick, decrease the xantham gum a tiny bit, 1/8 teaspoon. I’ve been baking gluten free for 8 years and it does get easier. And truthfully makes the best cakes ever, super tender and soft!
So glad I found you here! Lovely watch .... I am definately going to make these and will add the yeast....;) I will also suggest - a touch of clove in the cinnamon Mixture, discovered that years ago with making regular cinnamon buns. It really add's another level. They then taste like a Cinnabon bun...;)
Hey Wes, you have to try this crispy tortilla/cracker recipe. It's actually based on a tortilla recipe, but I find they serve equally as well in place of crackers. It's based on fathead dough, but no eggs, and it's the best I've ever tried. Especially great for things like tostadas where you need a nice crisp flat tortilla. 1 1/2 cups mozzarella cheese (melted as per usual) 1/2 cut almond flour, 1 tablespoon golden flaxseed meal, (I just use the regular brown flaxseed meal, because it's what I have) 1/4 teaspoon salt, 1/8 - 1/4 teaspoon fresh ground black pepper. (I always add a teaspoon of onion powder to mine, but the recipe doesn't call for it. However, it makes it all that much better) Mix everything like you normally would, roll it out thin on parchment or silicone baking sheet, and bake at 375 for 10 to 15 minutes, or until just golden brown. A little tip, I use a silicone baking sheet and score mine with a pizza cutter BEFORE baking, and they just separate all by themselves while they bake. They taste like a cross between a crunchy corn tortilla and a wheat thin cracker, which oddly makes them work equally a well in either application. They are awesome with just about any dip, especially guacamole, and no need to refrigerate them because there's no egg. They are so much easier to make and roll out than traditional fathead dough, because there's no egg causing the dough to become sticky. The prep time for these is less than five minutes, so I often make a batch, and then immediately make a second batch. They are also awesome crumbled on salads for a little crunch. Hope you try and like. Thanks for all the great videos.
Hey thanks! I'm going to give this a try!
@@Freedommjw: That's great. Much easier to make than the traditional fathead dough, and so far the best tortilla/cracker recipe I've tried; and I've certainly tried many over the past year and a half. If you're going to eat them as crackers, they'd also be great with the addition of your favorite herbs, or even some grated parmesan sprinkled on when they come out of the oven. Hope you like.
This is an awesome recipe, thanks for sharing
Nice! Thanks 😋
Thanks!!! So I can make a Keto ranch seasoning and have Keto kool ranch faux Doritos????? Yessssss!!! TFS
I just watched your chocolate cake battle. Loved it! You mentioned about struggling during lockdown. Oh YES! Depression, anger and anxiety took their toll. I had lost 42 lbs! Gained it almost all back during this past year. Back on track now but it is harder than first time. Love your channel. 71 from Florida. We’ve got this!
Great channel, Wes! To make the rolling up easier, place the whole sheet of paper (after you have spread the butter and sprinkled the cinnamon sugar) onto a cookie sheet and slip it into the refrigerator for 10 minutes or so, to chill the dough. Then, use the actual parchment paper to roll it tight. Your hands never touch the dough and the front of your paper will lift up and over the roll as you tightly roll away from the beginning edge. Try it and see what you think ;)
This is my absolute favorite UA-cam video ever. First one of yours I've watched and I know I'll now spend the next forever hours watching all your videos and cooking!!
Thanks, Niki! Welcome aboard! :-)
@@HighfalutinLowCarb..... I'm still watching! 😂 the queen of england mug cake just made me cry tears from laughter. 🤣🤣🤣🤣
I think this is my favorite video. Sugar and cinnamon belong together. . . . Or maybe I just really missed you!
I have made both of these now and they are amazing I did add the yeast and you were right they were amazing,
Please WES make more episodes because I watch your channel over and over again, you are honest and give great tips,,,,,,,,,, and you don't talk too much xx I love you, you are amazing xx
Thank you, Natalie! Stay tuned - more to come!
Another great video! I knew you'd love the dough as cinnamon rolls. I'd have trouble picking one over the other too. I've heard the comment about adding in some yeast before so I need to give that a try.
Thank YOU for another great recipe!! ❤️❤️
Low Carb Yum would you just add the yeast to the dry ing since the yeast isn’t really proofing? I don’t think alternative sweetener would do that job.
@@suziescrapbook3574 It's just as a flavoring agent not as a leavening agent
@@suziescrapbook3574 i add the yeast to eggs (if there are any), and let it proof a little while I gather the rest of ingredients. It does help risw just a *little*, makes best flavor, IMNHO.
@@rachelh900 u add yeast to which one plz im about to make these plz ? Thx alot appreciated
The most genuine keto recipes channel on youtube ! 👵🏻thank you so much buddy!! And keep talking too much i enjoy it 😂😂🤣
Have to say in kinda stumbled across your videos and had to subscribe! You crack me up! 😂 keep on keepin on
I made your recommended bagels and they were a true hit, acceptable as bread substitute when absolutely necessary. The only thing I did different because I didn't bother microwaving the cheese, just mixed it with the dry ingredients and it was so much easier, am wondering why it has to be melted. Anyway, thanks for this and all you do, you are a wonderful addition to my UA-cam videos, keep on posting and you definitely need to be on the Food Network!
I made Low Carb Yum’s recipe today and loved it! My grandchildren helped me and they liked it too. I was afraid I’d eat too many, but....they are very, very filling. I ate one and so full and satisfied. Thank you!
They’re good, aren’t they! Check out my latest video where we make Cinnamon Rolls with the SAME recipe. It’s heavenly!
@@HighfalutinLowCarb where is that video? 😊
Thank you for doing the testing process on these recipes. Helps me not spend money on ingredients only to have the product come out yucky. I wish I had found this channel before Christmas 2021, when I was attempting to make cinnamon rolls. The only two things I got out of the recipes I tried, 1 was the icing and the other was using an oil spray on the two pieces of parchment paper you use to roll the dough out in. It helped from keeping the dough from sticking to the paper and eased the rolling out process. Love your channel.
This is crazy....just earlier today...I was thinking where is Wes and "voila"(French) and was tempted to send off a comment to ask where in the world is Carmen Sandiego ...I mean Wes. I clicked right away, but I gotta come back later to watch in full.
Omg I love this guy ! What a personality!!! I hate to cook but have to do the Keto diet because I have 2 grown autistic sons who have begun having seizures. This is helping reduce my stress knowing they can have some kind of a treat. Keep up the great work !
Hey Wes! 2 questions about either one of the recipes- 1) did you try the packet of instant dry yeast trick and did you need to modify anything else in the recipe if you did? 2) Do you think you could prep these but then instead of baking all of them, freezing some so that you could have baked fresh rolls several times from one batch? Thanks!
Hi, Michelle! I didn’t try the yeast version, mainly because I didn’t want three pans of cinnamon rolls in the house! LOL! As for freezing, both recipes mention they can be frozen and baked later, though I haven’t actually tried it myself. Hope that helps! :-)
@@HighfalutinLowCarb Do you use a whole packet of yeast, or half a packet? I just bought some after watching your bread battle.
I have made these twice! So yummy! You can cut them, wrap in wax paper and plastic wrap then pop in the freezer! Ready to eat with seconds in the microwave or left on the counter to thaw. Helps you not eat them all at once! Make these! and share with friends!
Love your presentation, your personality, and your honesty. Question: have you tried any low-carb/keto croissant recipes? Would love to see a comparison battle ☺️
Thank you, Steven! I haven’t tried croissants yet. Would take some work to get that beautiful laminated dough, but I’m up for trying! ❤️ 🥐
We learned to make cinnamon rolls from scratch in my sixth grade class… I am now 61 years old, and every time I see someone making these, it takes me right back there to that classroom ❤❤❤
What a wonderful memory! Thanks for sharing. MerrryBeth! 🧡
@@HighfalutinLowCarb While I have you here, I want to tell you I’m totally addicted to your channel. I’ve been binging you all weekend. That doesn’t make me look good but there it is. 😂Love ya - thank you and keep it up!
Yay!! So excited to see you!! I’m not even thinking about eating these!! I can’t be responsible with sweets!🥰
You need an accountabilabuddy. My hubby is mine. He dispenses chocolate in correct portion sizes because I will eat three large slabs and a 2L soda on my own in one sitting. So I'm banned from the treat shelf in the fridge and the alcohol shelf and the spreads shelf.
Most of these healthy sugar substitutes have immediate digestive consequences. I don’t have self control either, but a week of digestive issues will teach you to eat only one 🤣
I love your show, my husband found it this morning. You remind me of my youngest brother. You are hysterically funny while being very informative. I agree with the person who said you should have your own Food Network Show. Thanks
Lord hammercy! I just love you! I have had ADay! But you just made me laugh my arse off! And that’s a beautiful thang❣️
Crazy I think I am addicted to your channel. I agree convenience wins out sometimes but it helps me stay keto!
yasss my favorite keto youtube tv show
I am new to your channel but just want you to know that I LOVE the way you film the process. Very easy to view!! Thank you!!!!
Oh yes! My favorite person is here. My day is much better now.
I found you recently as I am starting my Keto journey and I smile and giggle through most of your video. But, the awesome thing is I am learning recipes at the same time! You are seriously awesome!!!!!
Thank you so much, Kimberly! ❤️🙃
Good to see you back!
Thank you Wes! I made the Cinnamon Rolls for myself and my friends for Pancake Tuesday and they were an absolute hit even with the non keto people! They were so darn good! I also subscribed to you in part because you're fantastic, and part because you are so good at giving credit to the other creators and encouraging checking out the full recipe with the original creator of it. I gotta respect that!
Have you used Lakanto sweetener made with erythritol and monk fruit? It comes in white/brown and powdered sugar.. Erythritol is much easier on the tummy and isn’t toxic to dogs like xylitol.
Rhonda, I haven’t used the Lokanto sweetener, because when I did the Artificial Sweetener Test video, monk fruit raised my blood sugar a bit. Swerve is erythritol based as well - no xylitol involved. :-)
It’s very good!
They look soo yummy. Have to try both
I liked it just because I’m hype you’re back !
Nice to see somebody enjoy their work! God, I love cinnamon rolls! Would try the recipes but really would eat the whole pan!
Love, love, love your enthusiasm and your down-to-earth sincerity! I'm a new subscriber and look forward to seeing more videos. Btw, how do these recipes compare after a couple of days or so?
You’re awesome! Love your channel! I greatly enjoy the content, format and your charming personality! Thank you for taking the time to test recipes!