For the frozen butter I use an electric salad shooter to grate my butter. And I keep all the parts of the salad shooter in the freezer too because that's all I use it for. It works great. 🌻❤🌻
PIcky picky picky me! I've been looking for a pie crust recipe that works - no almond or nut flour, no fussy ingredients. THIS IS IT! OMG so light, tasty, and EASY! It is perfect for a pie or pastry. I'll add in a little allulose for a sweet pie. Amazing, and using up the bamboo fiber I bought 'blind" without anything to do with it, lol! Handles like a regular pastry crust. I used half the recipe and froze half, and both times it came out perfect! THANK YOU ALYCIA for the perfect pie crust!
Yay, so glad I can come through for you and you enjoyed the recipe so much!!! Just be careful with how much allulose you add to the dough, it could cause the dough to stay soft or brown too much. You're very welcome, I'm happy to help!
I’m so happy you are experimenting with bamboo! I have so much of it and I really don’t care for the “flour blend” recipes I’ve tried with it. Maybe just incorporating a small amount as you are doing will help me use it up (too expensive to throw away). This pie recipe looks great and on my to bake list. Thank you I think yours are some the best recipes I’ve made.
Interesting. I don't mind oat fiber, but I hate the taste of coconut flour. I just made your chocolate donuts and I sub out the bamboo fiber gram for gram with the coconut flour and it works so beautifully. The donuts turn out just as good if not better than regular ones. The batter gets very thick, so I think it absorbs the liquid just fine. I've made them more than once, so it works consistently for me. I have also done this with cookie recipes. I'll have to try with the pie crust.
@@marshahenry9276 aww thank you! I think it will work in most recipes. The only difference is there is more fat and carbs and less protein in concentrate. I don't think it would make much difference to the recipe but will change the macros a bit.
I always love how informative your videos are and how much ingredient comparison you do and share. Thank you so much for this recipe too! I have almond alergy and am thankful you came up with this recipe!
Ditto to that! Chef Alycia always explains her recipes and ingredients so even us simpletons can understand. I've made numerous recipes and so far her thumbprint cookies and Buttermilk biscuits are hands down the best, keto or not!!
@@KetoUpgrade I already know I will, my only question is how much lol. I've used a lot of your dessert recipes and crusts and graham crackers so all that's left is how well or badly I execute the rolling and chilling etc, and honestly I'm probably just trying to make sausage rolls and it'll be brilliant for that. Thank you so so much for these recipes, it makes everything better
When I make cinnamon toast, I sometimes “wet” the cinnamon-sugar mixture, (either a fat, or liquid works) but , just a tiny bit to make it either spreadable or simply crumbly; this way, it condenses, eliminates the powder flying all over , and allows for more. I use powdered or granulated sweetener - both work. I imagine using liquid sweetener would do the work of sweetening and wetting at the same time. Anyway, perhaps this may allow you more filling in the tarts, and make them much easie4 to fill Thanks for sharing another great experiment!
Alicia. Thank you so much. I have a 2lb bag of bamboo fiber to use up. Need to order the whey powder. Can't wait to make a savory pie with your recipe. Love your expertise.
Alycia, you are Aaaaah…Mazing!! I have so much gratitude for in my heart for your generosity! This tutorial should be closely observed by every frustrated pastry creator (especially me). You explained so carefully each step. I have followed pastry recipes for years and have generally failed, always. Now I know, because of your detailed explanations, that I have never really understood what “coming together” means! I have always added too much ice water, and I basically get a brick for the end result. Thank you, Thank you, Thank you!!! Question, which version do you prefer, bamboo fiber or oat fiber? I only have oat fiber for now, but I’m wondering if I need to add bamboo fiber to my pantry. Also I have noticed that the oat fiber causes me quite a bit of gassiness in my gut. I’m learning that I need to drink way more water when I consume it. Does the oat or bamboo fiber bother your gut?
Aww thank you! I'm sooo glad I can help! I think the oat works great, I never had digestive upset from it but I also only use a little in my recipes. If I use a lot of bamboo I get an upset stomach. Hope you get a delicious keto pie crust now!
Hi Alycia made the pop tarts and I was overall pleased. When I make again I will cut back on the cinnamon felt it was almost overwhelming. I may not use a glaze either. I was excited with the texture and taste of the pastry and want to use it to make pot pies. Thank you for sharing your recipe and techniques ❤
So glad you like the pastry! Good thing the cinnamon is an easy fix. Not everyone's taste buds are the same. I like a lot of cinnamon, I don't prefer other spices though. It is nice for pot pies, hope you enjoy those! You're very welcome!
@@KetoUpgrade I have both and the Lakanto brown sweetner is packable whilst their golden sweetener is granulated. Truvia also has a packable stevia brown sweetener.
I was happy to see you also linked to using Sukrin brown - I have been partial to Sukrin brown sugar substitute for a long time, to me it tastes the closest to the real thing.
America's Test Kitchen got an easy and flakey dough by using half water and half vodka. Have you tried that? The added liquid makes it nice to roll out, but the vodka evaporates during baking so it isn't wooden when baked.
Hey Alicia Can you please check your settings when you upload your video because there’s more sound in the right side than in your left side It’s been like a last couple of videos you make
There are no settings on UA-cam for audio. It would be on recording or editing level but I don't know how to figure it out, would take a bunch of research.
Would love to try quiche with the bamboo fiber crust. I substitute organic guar gum for xanthan gum, in an equal amount, as I am gluten free and discovered xanthan gum is (broccoli mold!) grown on wheat sometimes, after trying to find out what in a meal I made glutened me. So far guar performing ok.
One thing I noticed is that a lot of your videos have a very high pitched sound in the background that can be a little annoying. Not sure if you noticed because it is very high pitched, most people probably wouldn’t hear it 😂 it’s just a very high pitched ringing one can hear throughout the whole video 🥲 I’ll gladly put up with the pain to watch and test some of your amazing recipes though, please don’t ever stop ♥️
I hear it every once in awhile but I don't know what the cause is. If you could compare it to my older videos in my kitchen(pre baby) and let me know if you hear it. If not it's the wireless lavalier mic I have now instead of the boom mic. Thank you for watching still! Hope you enjoy the recipe!
It must be my hearing, I didn’t notice anything in this video and I really tried to listen for it. I guess I’m lucky because I have never noticed this sound before either. Thanks for doing these videos, I really appreciate your hard work and great recipes.💖
I couldn’t hear it either, until I listened to it again with the volume turned up, and there it was! I don’t normally turn up the volume that high, so it isn’t a problem for me. The right to left sound balance is somewhat annoying, when one side is much louder than the other. But I will always watch your videos, Alycia, no matter what. These are just technical details that I am certain you will figure it out. ❤️
Wish I wanted to do all that fussy work 🤪 LOVE me some cinnamon sugar tarts!! My Mom used to use white sugar inside & a small piece of butter. The filling was kinda crunchy dee-licious!!! Do You think would that work with keto dough?? Think I could use tortilla press for half circle tarts?? That's how hers were; maybe without the rolling I could manage the tedium?? 🤔🤡 Also I am dairy intolerant so if I use half the weight egg white pwd...?? I have to try as I simply can't have the diary. If it is doable I'll report back. YOU ROCK Alycia!! Take care of Yourself; You are worth it Grrrl!! 🤗😍🎉🖖🏼
I thought about doing similar like my cinnamon roll filling for the inside. I bet you could use a tortilla press but I would portion out and roll the round balls and refrigerate, then press between 2 pieces of parchment. Wouldn't go as thin as a tortilla though. And maybe cut the whey and use more bamboo for more fluffiness. Let me know how it all goes! Aww thank you!
@@allisonjones7549 very good. Exactly why I wondered if half the weight egg white pwd might be an adequate sub for the dairy whey protein isolate she uses in many of her recipes for fluffiness.
Could you comment specifically comparing your opinion on the results with bamboo fiber vs oat fiber? How are they similar/different and was one better than the other in your opinion?
In this particular recipe I didn't notice much of a difference in results with swapping them out, other than the amount of liquid I had to use to make the dough come together. I like the flavor of oat fiber all around more and use it to give a more familiar taste to baked goods that we lack a lot of the times.
Can I use this pastry for sausage rolls? We've always used Mum's flaky pastry and theyre amazing. Giving those up has been difficult, to say the least.
Awesome recipes. I can't use erythritol though. I was watching another YT video and I purchased erythritol mixed sugar and I thought I was going to die. My BP shot up to +200. I tried two times, two different days and the same thing happened. Went researching to see the why and found out that there are studies (I read two) that erythritol does stuff to your blood and something about strokes. No more erythritol for me. Threw all in the garbage.
Thanks, allulose may be able to be used, I will be testing more things for sure. But the pie dough has no sweetener and can be used for several savory things as well.
❤❤❤ Love all your videos I have changed my lifestyle and the way I eat with that change I’m trying to get better at baking healthy so many challenges 😮for me at least do you have a cookbook out and do you recommend using the whey protein powder to just the one brand? I’m so grateful to have found You Thank You for All the Time and Support You share You have given me the confidence that I can Bake 2 😊
Aww thank you, so glad I can help!!! I use Isopure because I know it works well. I've been burned in the past with protein powders. I've used Keto chow successfully and Perfect Keto also. You're very welcome!
Does it matter to weigh the xanthum gum and gelatin or just a full tsp? It looked like you weighed it and was wondering what the grams were. Your thoughts? You also said 1 gram of xanthum gum in the pop tart dough and wondered if you meant 1 tsp?
@@KetoUpgrade thank you Alycia I just wanted to make it because I miss cinnamon pop tarts and was excited when I saw you making it and wanted to get the measurements right before making it myself. I’m also going to try the other dough for chicken pot pies that I miss having ❤️ I don’t remember the brand of xanthum gum I have because I transferred to a container and I appreciate your insight and awareness warning that not all of them have the same gelling affect 👍🏻
I don't know what the price of protein powder is where you are, but here in Australia it is $72 per kilo ( keep in mind my pension is $500 per week). The best steak is far less! So I don't use that.
Yeah the brand I buy is $72 for 3 pounds. But it makes the best low carb desserts and still cheaper than buying the pre-made keto pop tarts that are $9.87 for 4 pop tarts. With 1 kilo of protein powder you could make 160 pop tarts. Unfortunately I haven't found a cheaper 1:1 replacement.
What would you recommend I do if the dough is sticky to my rolling pin or falling apart when I'm rolling it out? Is this an issue with the liquid content or xanthan gum isn't as strong as yours... should I try substituting this for psyllium husk?
I would only add the ice water until it just comes together. You don't want it sticky at all. Probably just an issue with the liquid content. If you are too sticky I would dust with bamboo or oat fiber.
I did another video where I experimented with a whey alternative. Nothing worked completely. You can use egg white protein but it will be a tougher dough.
So far that has been true but all the recipes I use oat fiber in are recipes that I control the liquid at the end. So as you saw I only needed a little less than 6 Tbs. Of water for the oat fiber and a little over 7 for the bamboo. It did work in a 1:1 on my cinnamon rolls.
For the frozen butter I use an electric salad shooter to grate my butter. And I keep all the parts of the salad shooter in the freezer too because that's all I use it for. It works great. 🌻❤🌻
PIcky picky picky me! I've been looking for a pie crust recipe that works - no almond or nut flour, no fussy ingredients. THIS IS IT! OMG so light, tasty, and EASY! It is perfect for a pie or pastry. I'll add in a little allulose for a sweet pie. Amazing, and using up the bamboo fiber I bought 'blind" without anything to do with it, lol! Handles like a regular pastry crust. I used half the recipe and froze half, and both times it came out perfect! THANK YOU ALYCIA for the perfect pie crust!
Yay, so glad I can come through for you and you enjoyed the recipe so much!!! Just be careful with how much allulose you add to the dough, it could cause the dough to stay soft or brown too much. You're very welcome, I'm happy to help!
@@KetoUpgrade Will do! Thanks for the tip!
@@terfalicious you're welcome!
I’m so happy you are experimenting with bamboo! I have so much of it and I really don’t care for the “flour blend” recipes I’ve tried with it. Maybe just incorporating a small amount as you are doing will help me use it up (too expensive to throw away). This pie recipe looks great and on my to bake list. Thank you I think yours are some the best recipes I’ve made.
Just tried the dream biscuits from high flauntin low carb, and they are amazing.
Interesting. I don't mind oat fiber, but I hate the taste of coconut flour. I just made your chocolate donuts and I sub out the bamboo fiber gram for gram with the coconut flour and it works so beautifully. The donuts turn out just as good if not better than regular ones. The batter gets very thick, so I think it absorbs the liquid just fine. I've made them more than once, so it works consistently for me. I have also done this with cookie recipes. I'll have to try with the pie crust.
Thanksfor the info! I'm gonna try it soon!
Alright my favorite keto chef.❤❤❤❤ pop tarts omg can't wait to try
Aww thanks! Hope you enjoy!
Love your channel! If I only have Whey Protein Powder and not Isolate will that work for the piecrust or should I really get the Whey Protein Isolate?
@@marshahenry9276 aww thank you! I think it will work in most recipes. The only difference is there is more fat and carbs and less protein in concentrate. I don't think it would make much difference to the recipe but will change the macros a bit.
You had me at Pop Tarts. ❤
I always love how informative your videos are and how much ingredient comparison you do and share. Thank you so much for this recipe too! I have almond alergy and am thankful you came up with this recipe!
Aww thanks for the lovely comment! Hope you enjoy, you're very welcome!
Ditto to that! Chef Alycia always explains her recipes and ingredients so even us simpletons can understand. I've made numerous recipes and so far her thumbprint cookies and Buttermilk biscuits are hands down the best, keto or not!!
@@donnanordman1584 You should try her pizza rolls - omg!
Thank you are explaining how the ingredients work great recipe
You're welcome, I'm glad to help! Thanks!
Omg I was just watching your puff pastry recipe again because I was thinking of making it! More deets yay!
Hope you like it!
@@KetoUpgrade I already know I will, my only question is how much lol. I've used a lot of your dessert recipes and crusts and graham crackers so all that's left is how well or badly I execute the rolling and chilling etc, and honestly I'm probably just trying to make sausage rolls and it'll be brilliant for that. Thank you so so much for these recipes, it makes everything better
Thanks for doing the trials! Can't wait to try these.
You're welcome, hope you enjoy!
My favorite kind of Pop Tarts! Going to try these.
Mine too! I use to eat them for lunch all the time in hoghschool!
Great! I'm going to be trying this for an empanada experiment. Thanks!
Nice hope it turns out good! Welcome!
Another great video. I'm away to try these. Thanks
Thanks! Hope you enjoy, you're very welcome!
*Thanks for sharing this wonderful recipe!*
When I make cinnamon toast, I sometimes “wet” the cinnamon-sugar mixture, (either a fat, or liquid works) but , just a tiny bit to make it either spreadable or simply crumbly; this way, it condenses, eliminates the powder flying all over , and allows for more. I use powdered or granulated sweetener - both work. I imagine using liquid sweetener would do the work of sweetening and wetting at the same time.
Anyway, perhaps this may allow you more filling in the tarts, and make them much easie4 to fill
Thanks for sharing another great experiment!
Yeah when I was editing I thought about that, kinda like the cinnamon roll filling! You're welcome! Thanks for the comment!
I love your videos, can’t wait to try this!
Thanks! Hope you enjoy!
Yay!!! So glad to see you ❤
Thanks! Should be here every Saturday hopefully!
Alicia. Thank you so much. I have a 2lb bag of bamboo fiber to use up. Need to order the whey powder. Can't wait to make a savory pie with your recipe. Love your expertise.
You're welcome! I hope you enjoy, thank you for the lovely comment!
Mmm! Brown sugar pop tarts were my favorite! 💋🧚🏻♀️❤️🇺🇸
Mine too!❤️
fantastic recipes. thanks Alicia. i will try them
Thanks! Hope you enjoy! You're welcome!
This is definitely going to be a ‘staple’ recipe for me. Super grateful! ❤🎉
Awesome!!! I love to hear that!
Alycia, you are Aaaaah…Mazing!! I have so much gratitude for in my heart for your generosity! This tutorial should be closely observed by every frustrated pastry creator (especially me). You explained so carefully each step. I have followed pastry recipes for years and have generally failed, always. Now I know, because of your detailed explanations, that I have never really understood what “coming together” means! I have always added too much ice water, and I basically get a brick for the end result. Thank you, Thank you, Thank you!!!
Question, which version do you prefer, bamboo fiber or oat fiber? I only have oat fiber for now, but I’m wondering if I need to add bamboo fiber to my pantry. Also I have noticed that the oat fiber causes me quite a bit of gassiness in my gut. I’m learning that I need to drink way more water when I consume it. Does the oat or bamboo fiber bother your gut?
Aww thank you! I'm sooo glad I can help! I think the oat works great, I never had digestive upset from it but I also only use a little in my recipes. If I use a lot of bamboo I get an upset stomach. Hope you get a delicious keto pie crust now!
Hi Alycia made the pop tarts and I was overall pleased. When I make again I will cut back on the cinnamon felt it was almost overwhelming. I may not use a glaze either. I was excited with the texture and taste of the pastry and want to use it to make pot pies. Thank you for sharing your recipe and techniques ❤
So glad you like the pastry! Good thing the cinnamon is an easy fix. Not everyone's taste buds are the same. I like a lot of cinnamon, I don't prefer other spices though. It is nice for pot pies, hope you enjoy those! You're very welcome!
Wow! I watched this so I could make pot pies with this crust! Now I have to make pop tarts too!!! They looked soooooo yummy!!!
Lol yeah gotta do all the keto baking! Thanks!
I saw a Lakanto brown sugar. I didn't get it but I felt it through the bag and it was much more packable than their Golden Sweetener.
Interesting! Maybe I'll check it out!
@@KetoUpgrade I have both and the Lakanto brown sweetner is packable whilst their golden sweetener is granulated. Truvia also has a packable stevia brown sweetener.
Thanks!
You're welcome, thank you for commenting!
Awesome
Thanks!
Thanks! Looks yummy!
Wow. I may try to make my non-ketto husband a sugar free chocolate pie...Thanks!
Awesome! Hope he enjoys it! You're welcome!
I was happy to see you also linked to using Sukrin brown - I have been partial to Sukrin brown sugar substitute for a long time, to me it tastes the closest to the real thing.
Haha yeah I forgot about it when I was filming. I tried to link purecane that I used and couldn't find it anymore, so that was weird, lol.
America's Test Kitchen got an easy and flakey dough by using half water and half vodka. Have you tried that? The added liquid makes it nice to roll out, but the vodka evaporates during baking so it isn't wooden when baked.
I tried that when I was first testing pie doughs for my original all coconut flour keto crust in 2020 and I didn't see a difference.
I'm so making these asap!
Awesome! Hope you like it!
Thanks!
Aww thank you for the extra support, it's really appreciated!!
Hey Alicia Can you please check your settings when you upload your video because there’s more sound in the right side than in your left side It’s been like a last couple of videos you make
There are no settings on UA-cam for audio. It would be on recording or editing level but I don't know how to figure it out, would take a bunch of research.
Videos sound fine 🙂
Yes, I agree. I noticed this too. I wear headphones so it is much more noticeable, the imbalance. The right side is definitely louder than the left.
You're the best!
Aww thank you!
Thank you, looks delicious
You're welcome, thanks for the lovely comment!
Thank you
❤ looks delicious ❤
Thank you!
Would love to try quiche with the bamboo fiber crust. I substitute organic guar gum for xanthan gum, in an equal amount, as I am gluten free and discovered xanthan gum is (broccoli mold!) grown on wheat sometimes, after trying to find out what in a meal I made glutened me. So far guar performing ok.
Should work well! Thanks for the info!
One thing I noticed is that a lot of your videos have a very high pitched sound in the background that can be a little annoying. Not sure if you noticed because it is very high pitched, most people probably wouldn’t hear it 😂 it’s just a very high pitched ringing one can hear throughout the whole video 🥲 I’ll gladly put up with the pain to watch and test some of your amazing recipes though, please don’t ever stop ♥️
I hear it every once in awhile but I don't know what the cause is. If you could compare it to my older videos in my kitchen(pre baby) and let me know if you hear it. If not it's the wireless lavalier mic I have now instead of the boom mic. Thank you for watching still! Hope you enjoy the recipe!
It must be my hearing, I didn’t notice anything in this video and I really tried to listen for it. I guess I’m lucky because I have never noticed this sound before either. Thanks for doing these videos, I really appreciate your hard work and great recipes.💖
I don't hear any high pitch noise???
@@KetoUpgradeI don't hear anything either
I couldn’t hear it either, until I listened to it again with the volume turned up, and there it was! I don’t normally turn up the volume that high, so it isn’t a problem for me. The right to left sound balance is somewhat annoying, when one side is much louder than the other. But I will always watch your videos, Alycia, no matter what. These are just technical details that I am certain you will figure it out. ❤️
I’m liking that there are more alternatives to almond flour. Have you tried lupini flour in any of your recipes?
I don't because my stepdad is allergic to peanut and other nuts. It does do a good job in low carb baked goods.
Be careful what brand you get - some are so bitter that I've had to trash the whole product! Read the reviews before purchasing.
Wish I wanted to do all that fussy work 🤪
LOVE me some cinnamon sugar tarts!!
My Mom used to use white sugar inside & a small piece of butter. The filling was kinda crunchy dee-licious!!!
Do You think would that work with keto dough??
Think I could use tortilla press for half circle tarts??
That's how hers were; maybe without the rolling I could manage the tedium?? 🤔🤡
Also I am dairy intolerant so if I use half the weight egg white pwd...?? I have to try as I simply can't have the diary.
If it is doable I'll report back.
YOU ROCK Alycia!!
Take care of Yourself; You are worth it Grrrl!! 🤗😍🎉🖖🏼
I thought about doing similar like my cinnamon roll filling for the inside. I bet you could use a tortilla press but I would portion out and roll the round balls and refrigerate, then press between 2 pieces of parchment. Wouldn't go as thin as a tortilla though. And maybe cut the whey and use more bamboo for more fluffiness. Let me know how it all goes!
Aww thank you!
eggs aren't dairy
@@allisonjones7549 very good. Exactly why I wondered if half the weight egg white pwd might be an adequate sub for the dairy whey protein isolate she uses in many of her recipes for fluffiness.
people think I'm crazy but I always put dry ingredients in the freezer for 30 min. or so.
It's a good way to keep everything cold!
Could you comment specifically comparing your opinion on the results with bamboo fiber vs oat fiber? How are they similar/different and was one better than the other in your opinion?
In this particular recipe I didn't notice much of a difference in results with swapping them out, other than the amount of liquid I had to use to make the dough come together. I like the flavor of oat fiber all around more and use it to give a more familiar taste to baked goods that we lack a lot of the times.
Thanks for another great recipe! Just wondering if I can substitute whey protein isolate with egg white protein powder?
You can but it makes a tougher dough.
Alicia, have you tried using guar gum in place of zanthan gum? It's less slimy.
I have not, might in the future.
Can I use this pastry for sausage rolls? We've always used Mum's flaky pastry and theyre amazing. Giving those up has been difficult, to say the least.
I have a puff pastry recipe that may be a little flakier but this would work good too. I use it for pot pies.
@@KetoUpgrade Thanks.
Awesome recipes. I can't use erythritol though. I was watching another YT video and I purchased erythritol mixed sugar and I thought I was going to die. My BP shot up to +200. I tried two times, two different days and the same thing happened.
Went researching to see the why and found out that there are studies (I read two) that erythritol does stuff to your blood and something about strokes. No more erythritol for me. Threw all in the garbage.
Thanks, allulose may be able to be used, I will be testing more things for sure. But the pie dough has no sweetener and can be used for several savory things as well.
❤❤❤ Love all your videos I have changed my lifestyle and the way I eat with that change I’m trying to get better at baking healthy so many challenges 😮for me at least do you have a cookbook out and do you recommend using the whey protein powder to just the one brand? I’m so grateful to have found You Thank You for All the Time and Support You share You have given me the confidence that I can Bake 2 😊
Aww thank you, so glad I can help!!! I use Isopure because I know it works well. I've been burned in the past with protein powders. I've used Keto chow successfully and Perfect Keto also. You're very welcome!
Does it matter to weigh the xanthum gum and gelatin or just a full tsp? It looked like you weighed it and was wondering what the grams were. Your thoughts? You also said 1 gram of xanthum gum in the pop tart dough and wondered if you meant 1 tsp?
I don't usually weigh but my xanthan gum is 3x stronger than usual so I only used 1 g plus a little more. That's why I said I'm buying a 3rd one.
@@KetoUpgrade thank you Alycia I just wanted to make it because I miss cinnamon pop tarts and was excited when I saw you making it and wanted to get the measurements right before making it myself. I’m also going to try the other dough for chicken pot pies that I miss having ❤️ I don’t remember the brand of xanthum gum I have because I transferred to a container and I appreciate your insight and awareness warning that not all of them have the same gelling affect 👍🏻
@@angeladiaz7746 you're welcome! Hope you enjoy!
❤❤❤❤❤😊😊😊😊
I don't know what the price of protein powder is where you are, but here in Australia it is $72 per kilo ( keep in mind my pension is $500 per week). The best steak is far less! So I don't use that.
Yeah the brand I buy is $72 for 3 pounds. But it makes the best low carb desserts and still cheaper than buying the pre-made keto pop tarts that are $9.87 for 4 pop tarts. With 1 kilo of protein powder you could make 160 pop tarts. Unfortunately I haven't found a cheaper 1:1 replacement.
What would you recommend I do if the dough is sticky to my rolling pin or falling apart when I'm rolling it out? Is this an issue with the liquid content or xanthan gum isn't as strong as yours... should I try substituting this for psyllium husk?
I would only add the ice water until it just comes together. You don't want it sticky at all. Probably just an issue with the liquid content. If you are too sticky I would dust with bamboo or oat fiber.
@@KetoUpgrade I should add that I am using this dough to make poptarts and not a pie crust
@@KetoUpgrade I used less water and it came out really good... Thank you
@@geb3719 awesome, glad it worked well! You're welcome!
I don't have any whey protein powder what can I use in place of that for the time being?
I did another video where I experimented with a whey alternative. Nothing worked completely. You can use egg white protein but it will be a tougher dough.
@@KetoUpgrade thanks for replying! I'm going to try and budget for the whey this month.
So you can use bamboo instead of oat fiber 1:1 ?
So far that has been true but all the recipes I use oat fiber in are recipes that I control the liquid at the end. So as you saw I only needed a little less than 6 Tbs. Of water for the oat fiber and a little over 7 for the bamboo. It did work in a 1:1 on my cinnamon rolls.
@@KetoUpgrade thank you... I can also control my moisture with the recipe I intend on working with
What is your pie crust recipe with the bamboo fibre?
You just replace oat fiber with the same weight as bamboo fiber. That's what I was testing in the video.