High Fat CARNIVORE BRIOCHE Buns, KETO Buns, Carnivore/Keto BREAD, However You Want To Use Them!
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- Опубліковано 15 жов 2024
- Here are the carnivore brioche buns you’ve been waiting for! Carnivore bread or keto bread is a widely desired item and is easy to make cleanly at home with the right technique.
Check out these brioche buns for the carnivore diet and keto diet. Make them for hotdogs, hamburgers, sub sandwiches, and more!
Shoutout to @IndigoNili for being the first inspiration for me to figure out how to make carnivore bread and make bread like this high fat! She rocks, so go check her out if you haven’t yet!
It’s almost summer cookout season so get these ready to go for the family!
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Carnivore Brioche Buns Recipe
Ingredients:
8 eggs - 5 are separated (3 whole eggs + 5 yolks in one bowl/ 5 egg whites in another bowl) *Note: you can replace the 3 whole eggs with 6-9 more yolks (2-3 yolks per whole egg) if you have extra yolks to use up.
4 Tbsp butter
1/2 tsp salt
2 oz cream cheese
2-3 Tbsp white vinegar (optional but recommended)
2 Tbsp beef gelatin (1 for egg yolk mix, 1 for egg white mix)
4 Tbsp egg white powder (2 for egg yolk mix, 2 for egg white mix)
1/2 tsp baking soda (optional but recommended)
Optional: 1 additional egg and pinch of salt for egg wash
Method:
Set oven to 450F to preheat.
Add 4 Tbsp of butter to a non-stick skillet on medium low to to melt. Scramble 3 whole eggs and 5 extra yolks with the salt lightly on medium low. Smash eggs as they scramble to try to dry them out but do not let them get brown. When dry, crumbly, and smashed add to blender.
Add cream cheese and optional vinegar to blender with scrambled eggs.
Blend on low until well combined, then slowly turn to high to blend completely smooth. Return to low and open blender lid or cap.
Add 1 Tbsp beef gelatin and 2 Tbsp egg white powder while blender is running on low. Return lid or cap and slowly increase speed to blend on high until well combined.
Use spatula to scrape egg paste into large bowl with extra room for mixing and spread thin to let cool in bowl.
Add 5 egg whites to stand mixer. Add 2 Tbsp egg white powder and 1 Tbsp gelatin. Mix on low then increase to high.
Whip to semi stiff peaks. Add 1/2 Tsp baking soda (optional) to whites and finish whipping to stiff peaks, about 60 seconds.
Remove bowl from mixer and add 1/3 of whipped whites to scrambled egg paste and fold/mix thoroughly. Add second 2/3 and fold in gently, saving as much air and fluffy texture as you can.
Cover cookie sheet with parchment paper. Use spoon or piping bag or other method to add batter in bun shapes (burger, hotdog, sub roll etc.). Makes 1 dozen small burger buns, 6 large burger buns, 8 hotdog buns, or 2 sub rolls.
Add additional raw egg and pinch of salt to a clean bowl and mix very well to make an egg wash. Use this egg wash to very gently egg wash top of buns (optional, but recommended).
Bake buns at 450F for 15- 20 minutes or until golden brown and springy to the touch. Let cool at least 3-5 minutes and slice while still slightly warm.
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That’s it folks! Cookout season is coming so make sure you have buns for you and your family!
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Thank you all so much for being here! You guys rock and make this channel what it is. Eat your meat, love your life!
Chris
Ok....just finished making this. Full disclosure....I made them too thin, and wound up with 12 breadsticks! They did indeed rise in the oven as they were baking. Half of them I brushed with egg, others with melted butter and sprinkled grated cheddar cheese. When they were cooled, I cut them like a hot dog bun and stuffed then with some brisket and a little mayo. Oh. My. Gosh! This is the closest to actual bread, and I've made ALL the egg white breads, numerous times. Never could get past that memory foam taste and feel. Please let us know as soon as you can how to adapt this recipe to make a sliceable loaf of bread. I'm beyond impressed!!!
I'm going to make another batch! This time bigger like a hot dog bun, or maybe a hamburger buns. I own a burger restaurant. I might offer these to my best carnivore customers! So excited! And full! Ate too many of them lol. Could not resist. Tonight they will become breadsticks dipped in Raos Marinara sauce!
I’m so glad you like them!!! Yes sliceable bread loaf is the next task!!! Thank you so much! 😊
What a wonderful idea!!!! Send your carnivore customers to my channel and let them know I’m here! I really wish there was a place near me that did that so I could have a place to go easily to have something like this. Kudos to you for breaking the mold! You ROCK! 🥚🤘🏼🥩🧈🥓🥚
@Chris Cooking Nashville ok so I just finished my second batch. I used apple cider vinegar, which didn't seem to make any added impact, and I threw in a tablespoon of nutritional yeast. I don't recommend that lol. They are still extremely edible, but the flavor is strong. Knowing full well, with my restaurant, that the fillings of any bun add layers and layers of flavor, my altered second batch will likely still taste awesome! Next weekend, it will be pizza dough trials! 😝
Very cool. Love your experimentation and reporting back on it. Yes I’m actually working on a pizza crust recipe myself. 😉
Ok....I just made a pizza! I spread the dough out in a round, then baked it for 5 minutes until firm. Then spread a super light coating of raos sauce, and my meats and cheese. Back in the oven for 10 minutes. It's divine!!! I did add 1 tablespoon of psyllium husk powder. I don't know the impact that had. Maybe none. Skip it of you don't have it. It taste similar to a biscuit dough . But the best part is....no memory foam! Oh my gosh I hurt myself, I'm so full!!!! Thanks, Chris!
One last thing on the pizza dough: well, 2 things....I added a teaspoon of activated yeast for flavor, and I recommend adding salt to the dough, which I forgot to do. Second thing: after the first bake time of 5 minutes, pull the parchment paper out from under it to let the bottom crisp up better. I'm gonna get a pizza stone for next time!
That’s so great! I’m working on a crispy pizza crust based loosely on this recipe, so that’s so cool you already started modifying this! Very nice! Thank you for sharing! 😊
Chris I used a Big mouth canning lid as a mold for burger buns filled it to the top and they came out perfect size and thickness .
Awesome!!! What a great tip! Thank you for sharing that! 😃
I tired this with only one lid the first time. Didn't spray or grease it all . Did overfill. This last time I used six big mouth lids . Filled each perfectly to the top. Again no spray or grease, they pop out wonderfully after they cool . This is a great method to shape them just so.
Very cool! 😊
Amazon has Stainless steel lids!
😊👍🏼
I had some batter left over, but not enough for a full bun. I fried a couple of strips of bacon and piped the remaining batter into the grease. Amazing! It made the perfect carnivore pancake and rose to be light and fluffy. I love trying out these different BDSs (Butter Delivery System). Thanks!
That’s awesome!!! 😊
Love it! 😃 I've been curious about incorporating cooked eggs into the bread but haven't gotten around to experimenting yet. So glad you perfected it! I'm going to be trying this for sure! Oh and thanks so much for the sweet shout-out! 🥰🤗
Thank you! It’s a good technique that works well for me. I hope you enjoy. And you’d so welcome. Thank you for all you do!
UPDATE : Per the freeze, thaw, and taste test, this recipe does all beautifully. Tastes exactly the same, and the texture did not change!
I just made this exactly per your instructions. You're a genius! I used a silicone mold that makes small loaves. They taste a bit eggy but they rose beautifully. However, my daughter said it's better than store bought bread and I agree! Also, I put one in the freezer to see how this recipe will freeze/thaw/taste afterwards. Thank you so much for giving this recipe that I'm sure will become a staple in many carnivores kitchens! 🎉❤❤❤❤❤🎉
I’m so glad! Thank you so much for watching and for sharing with me. 😊😊😊
@Thecarnivorejournals real brioche is an egg bread, so a little egg taste is pretty normal. It's good stuff though. 😋😇👍
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@@tpcdelisle thanks! I didn't know that!
😊
Made another batch. I added half teaspoon of nutmeg to the scrambled eggs while blending. This took away any eggs smell or taste. Awesome once again!
That’s wonderful! What a great tip for anyone who has no issues with nutmeg. Thank you so much for sharing. 😊
I hope everyone finds this recipe because this is a major game changer to have a high fat bread. Fat with anything and in anything is where the flavor is. Not only have you found a niche beyond your great music but you have a real gift of teaching. Again, I hope everyone finds and shares this with the Carnivore and Keto community. Great job and can’t wait for more to come. 👍👍👍
Thanks so much! Yes the fat is where it’s at! 😁
Just wow! There's something to be said about a man who knows his way around the science of baking. I bet your wife agrees! I appreciate your videos and all the effort you put forth. Bravo.... and thank you!
Wow, thank you! 😊😊😊
Last night I made Beef Wellington using this recipe! Pipe a disc, top with precooked to rare small filet, it will cook up to MR in the oven, and pipe batter over the top and bake.
Sounds great! 😁
Please please please do not take this as criticism in any way (you are a genius in the kitchen!), but for us cooking klutzes, please give us more precise measurements so we can try to make your recipes at home (we need all the help we can get 😅). Please consider using a kitchen scale (they’re very cheap). You’d just place your blender on it, and weigh each ingredient as you add it. We’d know exactly how much vinegar you free-poured from the jug and how much egg white powder was in each heaping tablespoon you added. I realize you don’t need to do this-heck you use regular tableware spoons instead of measuring spoons-but grams eliminate the guesswork for us folks who aren’t great cooks. Thank you again for your ingenious recipes!
Totally understand. I put measurements in my description box in the recipe section for you, but I can certainly do grams if that helps.
@@ChrisCookingNashville Yes please - thank you so much!!
My pleasure 😊
All we need to do now is add yeast to give that homemade bread flavor. Thanks for all your work Chris!
Great idea! Thank you so much for watching! 😊😊😊
I have just made and enjoying Chris's brioche buns with thick slice of butter🙂 my first bun since started carnivore journey beginning of May. I thought I had to say goodbye to all breads on carnivore, but this is really comforting, sits well in stomach and really filling. I didn't have bread cravings on the CD however eating bread for nearly 50 years certainly formed a strong habits which are probably more difficult to get rid of. Thanks again Chris.
My pleasure! I’m so glad you enjoy them. 😊
I used a silicone bun pan and got perfect hot dog buns. Next I will do round/hamburger buns. You should buy a bun pan, Chris - they are pretty cheap! This recipe is a treasure.
Sounds great! I’m so glad you enjoy it! 😊
Sooooo great to have pros like you and keto upgrade on board helping all of us❤
Thank you so much! 😊😊😊
I made this as a loaf today and it turned out great! I baked at 450 for 30 minutes. It’s only about 2” tall, so you would want to 1.5 to 2 times the recipe if you wanted a sandwich bread.
Awesome!!! Thank you for letting me know! I need to get a loaf pan. 😊
Silicone is the way to go with egg breads!
I’m wondering if boiled eggs would work. Use the yolks for bread and the whites for mashed potatoes 🤔
That makes sense!
I’ve considered that. The only issue I see is that the sulfur gasses get stuck inside the shell which is why hardboiled eggs are so eggy in flavor. That’s the element I battle with egg substitutes mostly. But it’s possible. Not sure.
Appreciate the detailed instructions. Have to pick up more eggs tomorrow. I have some Bratwurst I’m going to use. My husband is not going to believe this. Can’t wait to surprise him. Thanks!
Thank you so much! I hope you guys enjoy! 😊
You never cease to amaze me, and it was good to see Mel.
Thank you so much! 😊😊😊
Wow!! Impressive recipe!! Can’t wait to try!! Great great job!! Love all your recipes!!😊
Thanks so much! 😊 I hope you enjoy. 🥰
I would definitely buy your cookbook!!!
Thank you! I’d love to get the time and resources to write one. 😊😊😊
I am gonna make this recipe and make “bagels” out of them! I can see them toasting well and adding butter! YUM-O! Thanks
Yea that’s a great idea! Let me know how it goes! 😊
Thank you!!!!!
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WOW! I’m not sure how I found you but so glad I did! I’ve binged watched you for hrs now, your recipes look fantastic! Your video instructions are easy to follow & great to watch! You’re very detailed! I just love your channel! I don’t usually comment but after many videos I just have to let you know how much I’m enjoying them! I watch a lot of carnivore/keto videos, including Dr Berry, Two Krazy Keto’s but I have to say yours are I think the best! I started back on carnivore again, been a week! No cheats! Not weighing till the end of the month though!
I love this recipe! I’m a baker & “old” fashion cooker! I’m trying not to cook a lot cause when you do you’ve got to taste, which leads to full blown eating! Bread is my down fall! I love bread, any dang ole bread! I’m definitely trying these! OMG, they are beautiful! Thank you! I’m getting my grocery list ready for several recipes! Love the videos with your beautiful wife too! Will continue watching & catching up on your videos! ♥️♥️
Thank you so much! So glad you found me. My newest bread recipe from a couple days is my latest bread creation and my favorite. Hope you enjoy all my videos. 😊
This was amazing. My husband said these were actually better than mashed potatoes. I gave them to my neighbor who is very skeptical, and she absolutely loves them!
I am trying your brioche bread tomorrow!
I can’t wait now to try more of your yumminess!
That makes me so happy! Thanks for sharing. Hope you enjoy the brioche! 😊
Chris, I just made these and they turned out fantastic! So much better than other egg white buns I’ve been making for the last two years. I’m dying to know how you figure this stuff out! I love the “mashed potatoes “, which I’ve made twice. In the morning I fry them in butter for little potato fritters. Is that even a thing? Lol😂
Thanks for all your hard work. I’m loving your channel!
Haha thank you so much! I’m so glad you enjoyed them! I think God puts things in my head for these honestly. I’m so glad you’re here and enjoying the videos. 😊😊😊
😊❤️😊
Can’t wait to make these!!
Hope you enjoy 😊
Full disclosure: I have been saving your recipes to my personal cookbook. I've not tried any yet, but they all look good. So glad I found your channel.
Wonderful! I’m so glad you’re here and I hope you enjoy the recipes when you try them! 😊❤️
This is amazing! I'm so stoked that I found your channel! Started ketovore 2 1/2 weeks ago and down 22 lbs so far! But I have been craving a Jersey Mike's turkey and provolone sooo bad. I will definitely give this a try! Thank you for sharing with us! Subscribed!
I’m so glad you found me! This should make a fantastic sub sandwich like that! Thank you so much for subscribing! 😊
Bless You! I love your instructional videos! 🤓❣️🙌🏼👏🏼👍🏼 Glad you explained that most of the measurements are “forgiving”, we all have been taught the “Baking” is a Scientific Experiment” & you “must measure precisely”. It must be different with Carnivore Baking⁉️🤔
I have a notebook & pause & write down recipes, I cannot print from my phone or TV, (I do screenshots sometimes), so writing everything down works. 👍🏼 You just keep making videos. 😃 My egg whites were low & took more than a week for my order! 🙄 My hubby will be pleased, no more eating “a dry sponge”, I am a severe Celiac, so it has been quite an adjustment for hubby (who can make me sick by eating then kissing me or shaking a person’s hand with gluten on it & contaminating our house! 🤢).
Oh, I have found that adding 1 tsp of yeast does help add flavor to those egg white styrofoam breads/buns, so when I make this, I might try that too. 🤫🫣🤷🏻♀️
I’m really looking forward to trying your ‘mashed faux-tatoes’ potatoes, my hubby is afraid 🤣😂🤣 What he doesn’t know, won’t hurt him! 🤪🤣❤
~ Be Blessed, Not Stressed ~ Maria
Thank you so much!!! I’m so glad this is helpful. Yes the “baking is exact” thing is a bit of an exaggeration I think. My wife and I owned an artisan sourdough bakery during the pandemic. I can bake my tail off. Haha. Once you learn texture and technique the amounts being exact becomes far more irrelevant. Especially with certain ingredients. I try to design these to work with most ingredients being flexible for that reason because it shouldn’t be stressful to cook only to end up failing in the end. That’s for the hardcore chefs that love the challenge.
I’m glad this is helpful and I hope y’all enjoy these recipes. Thank you so much for being here and supporting the channel. 😊❤️
Chris I am new to Carnivore and I am sooooo happy i found your channel. I will be making a lot of your recipes this weekend to see if this is something I can stick with. Starting 275 and I have 90lbs to lose. Will keep you posted with my honest opinions.
Thank you! Would love to hear what you think. You can do this! The first 2 weeks is the hardest so hang tough and make it a month and I think you’ll likely never turn back. 😊😊😊
On using canning jar rings as molds: Amazon has stainless steel big mouth lids (12 for $9.99). Can’t wait to try them.
Cool! Hope you enjoy. 😊
I just made Chris recipe and followed it to the tee! These are the best homemade brioche rolls I’ve tasted this far. I have NO ideal how the dynamics of the ingredients worked together so well to form this deliciousness, but I am hooked! Chris definitely knows what he’s doing.❤❤❤ I wanted to upload a picture but I couldn’t figure out how..
Great to hear! Thank you so much!!! 😊
That was really smart idea thanx
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I do love your personality Chris. I love everything you do. I have no doubt you will be successful. If you started a carnivore restaurant, I am sure you will be successful. I will travel just to visit you and eat at your restaurant.
Thank you 😊
I hope your channel explodes and you get tons of subscribers!!! You definitely are thinking outside the box with these fabulous recipes!
Thank you so much! I would love it if it did. Feel free to share with anyone you think might like it as that helps so much. I really appreciate you watching. 😊
Omg made this today!! Delicious. Had a hamburger with bacon and butter mayo for breakfast ❤
I’m so glad you enjoy it! 😃
oh my goodness! yummy! i keep watching your videos and want to transition over to carnivore but haven't done so yet. BUT I WILL!!! keep 'em coming! love your show! thank you so much. awesome!
You very clear with your directions. Thank you for your creativity.
You are so welcome! And thank you so much. 😊😊😊
These are a total game changer in the carnivore diet.
Thank you! We enjoy them a lot. 😊
Made your brioche buns and used an ice cream scoop to put them on the parchment paper. I may not have baked them long enough as they flattened out a little, but they still work great for a bun or sandwich.
Awesome! If they didn’t hold their oven puff as much as you’d like it might be because of the humidity where you are so maybe add a little more egg white powder to the whipped egg whites to make them a little stiffer. They will flatten a small amount but should stay fairly puffy. Sounds like you did great though! 😊
@@ChrisCookingNashville You are correct, we have a lot of humidity in Va. I really like them.
Gotcha that’s probably why. 😊😊😊
I am totally gobsmacked by this and your carnivore mashed potato recipe. I struggle with keto because most carb replacements have a lot of fiber in them and I can't eat much fiber. But I can do these recipes. I'm so excited to get starte. BTW, your directions are really good. They make it all very understandable. Thank you so much!!!
Thank you so much! I’m so glad this is helpful for you. 😊
This looks delish. Of all the things I miss being keto, buns is number one! I love bread. I could eat a whole loaf I realize this isn’t bread and I can’t expect it to, but I’m looking forward to trying this because I m happy with good tasting substitutes. Thanks for posting this, Chris. I discovered you just days ago and I’m really in love with your recipes. My problem is I can’t test them right now, because I am in a block fast and I can tell you,… You’re killing me! Lol. I can’t wait to try these things! Plus also I have to confess, hotdogs are one of my favorite foods. Here in West Virginia we put chili mustard, onions, and coleslaw, right on our hotdogs if you haven’t tried it that way you really should. I can’t wait to try this.
Thank you so much! I’m so glad you found me. I love hotdogs too. I’ll have to give them a shot that way. 😊 Once your fast is over I hope you can enjoy my recipes. 😁
Hi there. I literally JUST discovered you & your channel. I'm so glad I stumbled upon it. I'm planning to try this recipe this weekend. I've been ketovore/carnivore for at least a decade & have been in this space for a LONG time. I'm so pleased to have found you. Also, I've been a teacher for over 25 years and would just like to say that your teaching/demo skills are wonderful! Thank you!
Wow that’s incredible! Congrats on your long term success! I’m so glad you’re here and watching. I really appreciate your feedback too. My mom is a teacher and homeschooled me. I come from a line of teachers in my family who all taught me how to teach and I also teach guitar professionally as well as play in Nashville. Thank you so much for watching. 😊
Hi Chris,
Love this brioche. 2nd time I made it I used my stick blender for the yolks. That worked really well and my clean up was a lot easier. Looking forward to trying those mashed "potatoes " soon!
That’s awesome! Great tip! Thank you so much. I hope you enjoy the mash as well. 😊😊😊
I’ve been making my own strained yogurt from full fat powdered milk and using in place of the sour cream and cream cheese. There’s a South Indian dish called “idli” (lentil paste puffy spongey cake) and another called “dosa” (like a spicy French crepe) and another called “uthapam” (like spicy pancakes). I think the carnivore pancake batter might work for all of them. It’s a huge win for south Asians because they are addicted to carbs and if these breads can be made carb free then you’ve just saved about a billion lives!
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That sounds great! Yes absolutely! Changing the world starts with one move at a time, and there’s a huge population left behind if we don’t make an attempt to appeal to the culture and expectations. 😊
Love your videos Chris!
Thank you so much 😊
I am just watching them cook and get golden in the oven.I AM SO HAPPY WITH THE RESULT 🎉🎉🎉🎉🎉 It's true it's a lot of job to do them the first time... Because this is a completely revolutionary way!!!!and also you have to get the egg white in powder and the meat gelatine powder(I found a Knorr one here in Switzerland) BUT IST TOTALLY WORTH THE TIME AND WORK!!!! 🎉🎉🎉🎉🎉🎉CONGRATS TO YOU WHO INTENTED AND CREATED IT❤❤❤❤
Wonderful! I’m so glad and I hope you enjoy these. 😊😊😊
Mmm good
When I fill a zip lock bag I fold the zipper over towards the outside. It stands up if you spread the bottom while working the zipper part . This helps in keeping it open and you don't frustrate over the bag trying to close continually.
Great tip 👍🏼😁
Very awesome stuff man. ❤
Thank you so much! 😊
You’re a wizard, Chris!
Haha thank you. I just like good food and carnivore both and I’m blessed with some ideas of how to do new things. Thanks so much for watching!
I did something like this about a year ago and used perfectly hard boiled eggs. For me, it's much more manageable to use them in that way. It came out great! Will add baking soda next itme as per your recipe.
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This recipe is great as it doesn’t use any additional ingredients beyond a little egg white protein powder & beef gelatin! Can’t wait to make this!
Thank you! Yes I try to limit extra crazy recipe ingredients as much as possible. If I can make it with all simple things from the local store that ideal. Thank you so much for noticing and for watching and supporting. 👍🏼
Just made hamburger buns and bread sticks with this. Oh my goodnees. These will make your tongue slap your brain around.😂 Game changer! Thank you for another wonderful recipe! Have a great Labor Day!
Sounds great! Thank you so much!!! 😊😊😊
Totally agree! Chris has that all star chef teacher talent!! You sure do make it more fun to be carnivore!! Long time love of bread baking since childhood.. this recipe seems adaptable to some Swedish cardamom and cinnamon flavors without the sweetness… just a good spread of butter!! Eh? Lol
Thanks so much!! Yes that sounds awesome! 😁😁😁
Alrighty... another winner!! Keep it up, and you'll have millions following you like drooling anxious puppy dogs!! Cheers to the both of you!❤ ❤
Haha thank you so much! 😊😊😊
Well I tried these today. I would say if you were looking to eat spoon bread this would be the ticket if you bake them 12-13 min or so. Love the texture over egg white bread. Hopefully they freeze well, as I'd prefer to double triple the recipe.
Yes these are very similar in technique to a soufflé.
Genius! Thank you.
You're welcome! 😊
Game-changer! Thanks Chris!
Any time! 😊
Yay! It’s here!!! Thank you Chris. One thing…could you make the recipe printable? I would love to print it and reference it while I make them. ❤
Hi Stacie. Yes it’s here and ready to be used. I’m working on getting a website but currently I don’t have one, so I have no place for a printable recipe to land unfortunately. But if you go to the description box you can copy and paste the text into a document to print. Hopefully a website will exist sooner than later as time and money allow. 👍🏼 Thanks for watching! 😊
@@ChrisCookingNashville fabulous! Keep on Chris, you’re doing great things for this community 🙌🏻
Thank you so much. I’m certainly trying and hoping. 😊😊😊
@@ChrisCookingNashville I am not able to copy from the description boxes on UA-cam, but I screenshot and then I can copy and paste from the screenshot from the pictures app. I found I can copy to the “notes” application (Apple iPhone of course) and can print from the notes app, however, most copy/paste projects require cleaning up the formatting and even then, some things print wonky.
I will hope for you to find a nice free website soon.
Thank you for your excellent videos and thorough descriptions of your tasty recipes.
Yeah I know it’s difficult. I’m currently building a website but it just takes time and resources to do correctly. 👍🏼
Just finished making these. They still taste a bit like a very nice, fluffy omlet, but the texture and uses should be pretty close to real bread. Will be excellent with anything in them, like burgers, sausage, bacon, cheese, ham, etc. THANK YOU CHRIS!!!
Thank you so much! Enjoy!
Just got your channel from Indigo. Can’t wait to try your recipes!
Thank you so much! I’m so glad you’re here and I hope you enjoy the recipes. 😊😊😊
Going to try this today! This looks great to slice into small rounds and dry out in the oven for crostini! I have been wanting to make a carnivore charcuterie board for awile hope mine turns out as good as yours.
You can do it! I promise if you get those yolks nice and dry and get the whites to nice stiff peaks and folded in gently this will work itself out the rest of the way for you. 😊
Just found your channel and am already blown away by all the ideas. Subscribing!!
Thank you so much! 😊
Hi Chris, I'm from Austria. Just watched your clip. These buns look amazing! Tomorrow I will try out your recipe. Will tell you the result!😊
Hello from Nashville to Austria! Thank you so much! Looking forward to hearing what you think! 😊
DELICIOUS! Thank you for creating this recipe. You Rock!
...I just griddled the inside of bun toasty in butter and made a pot roast sandwich. So GOOD!!
That sounds amazing!!! I’m so glad you enjoy them!!! 😊
Wow this bread is awesome!! I gave it to my two teenage sons to try and they didn’t notice it’s carnivore and really like it. The taste was amazing. Thank you so much.
I’m so glad!!! Thank you for sharing. 😊
Hi I just got done watching this video it's the first one I've seen. I heard about you an hour ago from Gladys O'Brien of Canada. I'm looking forward to seeing more of your videos and I decided to subscribe.
That so great! I’m so glad you came to find my stuff. Really glad you’re here and joining me. 😊
Your recipes are amazing.
Thanks so much! 😊
These buns look great! Wow!! Your channel is growing fast-just a month ago you were at about 600 subscribers, now over 3000, congrats!!
Yes it is! Thanks to folks like you! Thank you for watching and supporting! 😊
New to your channel. Love it!
Yay! Thank you! 😊😊😊
fantastic!!
Thank you! I really enjoy both making and eating these. Thanks for watching.😊
Chris, you are very creative! Thanks for great recipes!
Thank you so much! I appreciate you watching and the encouragement. 😊
Made it today, but made it into a loaf of bread…. Turned out great! Taste great too!
Great to hear! 😊😊😊
I am just ganna put it out here for you I love that you are a baker and still love to bake so maybe think of a bread line because I will pay you! First successful carnivore bread on the market that could be you! lol Thanks so much for the video.
Haha thank you 😊
I can’t wait to try this recipe and use your butter mayo on the bun! Thank-You! 😊
Thank you so much for watching! Enjoy!
Yeehaw 🤠 thank you very much ❤
You’re welcome! Enjoy! 😊
So mine came out looking wonderful and fell flat pretty fast so I threw them back in the oven.looks like rose a little bit. I am sure I took them out too soon. I will not give up trying. One with just butter. One with roast beef and mayo!
Sounds great! A little practice makes it easier each time. 😊
This blows the roof off the gross viral egg white bread I've been making and choking it down. Yours is next level!!!!!
Haha thank you so much. I like it much better personally. 😊
These look amazing, I have all the ingredients and the hot dogs. Thanks Chris for another winner! 👏🏻👏🏻👏🏻
That’s great! Thank you so much for watching!
Thank you so much Chris for all the work you put in to come up with these recipes for us. I fee like I will probably just slice the first open and slather it with butter and eat just like that. Can't wait to try this recipe.
Hope you enjoy!!! 😊😊 it’s a pleasure.
OMG! I just made this and all thought the recipe is complicated, you describe it beautifully! THIS WAS AMAZING! I had given up on bread while doing Keto because I couldn't find anything without crazy ingredients that tasted good. I also have celiac so I can't have gluten. I found you while searching for pizza crust and I can't believe had great ALL your recipes are! You are amazing! I just had a Big Mac! lol Made fresh at home with your buns. Thank you! Best meal in a while! Wish I could send you pictures! It was awesome!
I’m so glad!!! Thank you so much for sharing. Feel free to email me pics if you’d like to share. My website is ChrisCookingNashville.com and my email is there. 😊
@@ChrisCookingNashville
I definitely will! Thank you!
Anytime 😊
Your recipes are the 💣
Thank you 😋
Chris you rock buddy! Thanks so much for this much needed!!
Thank you so much! Let me know how you like them when you make some! I think you’ll love them. 😊
Pretty awesome work! A lot of steps, but a great looking result.
Thanks! Yes sometimes the best result requires the work to get there.
These buns look fantastic....... I definitely will have to try making these in the very near future. Thank you Chris for another wonderful video.
Thank you so much for watching! Let me know how you like them!
Chris, This is terrific. Thanks ❤
You’re welcome!!! I hope you enjoy. 😊
I've had a Chris Cooking Nashville day! Made both of your new Butter Mayo and MW, then made these buns. Supper was a very filling chicken salad(MW) on a 4 inch bun!! Thank you for your wonderful recipes and teaching abilities!❤
Haha that’s great! Glad you enjoyed them. 😊
Just made these. Fantastic!!!
Glad you like them! Thank you for sharing. 😁
I just made these today! I made burger buns...AMAZING! I love this recipe, thank you for sharing it!
You are so welcome! 😊
Chris I do not have all these exact ingredients so have got to make some adjustments because I don't know when I'll make the 90 mile trip to get what I need here in MT. I just can't wait for that trip I have got to try this tonight. I hope I don't butcher your recipe badly. I recently got some fantastic hamburger from the local butcher and with these buns oh, my even if they don't turn out perfectly I'm sure they'll be good and then I will do your recipe proper when the opportunity comes. I look forward to seeing every one of your recipes and I used to love cooking and creating as well and now you have reignited that fire, thank you.
Totally understand. What ingredients are you missing? Maybe I can offer some advice to help it go smoothly. 😊😊😊
@@ChrisCookingNashville Chris, thank you for the quick reply!!! I do not have the egg white powder but I do have whole egg poser I thought I could just add it all into the first mixture then I don't have cream cheese and thought I could substitute melted Mozzarella Cheese. What do you think? Thank you for your time.
My pleasure. I’d say don’t bother melting the cheese but maybe blitz it with a blender or food processor and mix into the eggs while they’re still hot. For the egg powder just mix it into the yolk mixture instead of the white mixture (as they’ll deflate the whipped egg whites) and then fold the whites into the yolk mix as normal. Just be a little more gentle since they won’t be as stiff without the white powder in them. That should help a lot. 😊
@@ChrisCookingNashville thank you I think I will just grate the cheese first before putting it into the hot mixture and totally agree with the deflating. I like not having to melt the cheese first. Blessings
Absolutely. Here if you have questions. Blessings to you too. 😊😊😊
You are SOOO clever and talented and I just subscribed👍😀
Thank you so much!!! I’m so glad you’re here. 😊😊😊
Hi Chris! Love your recipes for keto. Could you please make an amazon store for the weird ingredients you use. Like the egg protein & beef gelatin. All new stuff for me & would be so helpful. Thanks
I actually have one linked in the description of most of my newer videos and on my channel for that very reason. Here it is as well.
www.amazon.com/shop/chriscookingnashville?ref_=cm_sw_r_apin_aipsfshop_aipsfchriscookingnashville_35180EYYJYA4QS740CGF
Hope that helps. 😊
Looking forward to trying this recipe
I hope you enjoy it!
Can't wait to try these. Planning burgers on the grill tonight so I better get busy
Yes!!!! These are so good with burgers! Had some the other night in fact as I was prepping the final recipe to film this video! Enjoy! 😊
I just made these and I'm SO happy. They are beautiful
I’m so glad! 😊😊😊
You've done another wonderful job not only with your recipe but with your video. I have started watching your first videos and I intend on spreading the word. Great job.
Thank you so much! I’m working really hard to make my videos and recipes better and better. I appreciate your support so much. 😊😊😊
My goodness these look A M A Z I N G I HAVE to try these thank you so much for sharing and all of your hard efforts ! SUBSCRIBED!!!
Thanks for subbing! You’re so welcome. 😊
Butter makes everything good.😊
Amen to that! 😊😊😊
Thanks Chris I am going to try this one.
Hope you enjoy 😊👍🏼
Now this looks yum! - I just have to try to get the beef protein power and the egg white powder here in Australia. Once I do....Cooking time! Thanks Chris!
Thank you so much!!! I hope you enjoy it. 😊
Somehow I missed this video of yours and just came across it. My blender is a ninja and you can't really add stuff in the middle with it running. I wish it would die so I could buy a Vitamix but it seems like it's going to live forever. 😂Any suggestions how to do it. You can add them at the side but then everything kind of just sticks to that side
Great question! The biggest issue with blending and avoiding clumps is the egg white powder. I would say make it with except the egg white powder. You could then put it in the bowl and either use a hand mixer to add it in two or three steps while mixing or even sprinkle it over and fold it in with a spatula a little at a time. Either way should work fairly well as long as your blend mix is pretty good.
Use to have a ninja myself. Great for liquid stuff but never cared for it for anything that wasn’t a smoothie or thinner.
Oh my-looks like you’ve done it again, Chris! 👍🏻 I love your attention to the small details & the whys of what you’re doing each step of the way. (Yep! I would have been the 1st one to mix up those spatulas & use the egg yolk one in the egg whites! Oops! 🤪) Wish I had all of the ingredients to make these today!
Haha thank you so much for watching! Yes things like that are so easy to do and it’s taken a lot of mistakes over the years for me to figure it out, hence why I like to share. 😊 When you get the stuff and get a chance to make these I’m positive you won’t be disappointed. Let me know how you like them, and thank you for supporting and watching as always.
I did it-I just made the buns! 😀 Great recipe! I did hamburger buns with mine. The real test was when I went to add the mayo to the sandwich. Yes! The buns stayed just as firm . Very impressive. And now that I know what I’m doing, they’ll be even easier to make the next time. 👍🏻 Thank you for another great recipe! You’re the best!
I’m so glad!!!! Yes I love these and I’m glad you do too!!! Thanks for watching and for letting me know! 😊😊😊