Thank you, Maria! I'm excited to try this new recipe! Thanks for sharing your member's idea to use ACV! I'm actually kinda glad you're using the term pure protein instead of PSMF. It's more understandable, I think.
I made the buns and they came out great. I mixed everything from the beginning, except the yokes which I added at the end or by one. It stayed stiff and did not deflate too much. The taste is very nice, not dry. Loved it!😍 thank you
Thank you once again. I say this often in most of my comments to you but I'll have to say it again... You, Maria... are a master. You are the OG of the keto/carnivore/protein era! Thank you for ALL you & Craig do for us on UA-cam. ⭐ Curious... could this exact recipe & technique apply to when trying to make a loaf 🍞 or will it not rise or deflate? Eternally grateful for you & Craig
@MariaEmmerich , are you saying that adding the ACV increase the cooking time? I think you're saying that making a loaf with this recipe takes longer to cook. But, I thought the writer was asking if ACVZ could be used in all your other bread recipes. I bet it could, and I'm going to give it a try! 😀
@@godloveskaren Thanks for your comment but Maria understood what I was asking... thanks for your comment & your reply. I will try to use the ACV now with my 🍞 to see what happens. I make at least 2 loaves per week since now my hubby is eating keto since his heart attack last year. He eats 4 slices a day for 2 🥪 a day cuz he's so lean, Dr.. Obadiah suggested he increase his calorie & protein intake! Anyway, I think I'll try using the ACV technique with the 🍞. I usually bake it for 55 minutes so I'll start there. Excited to try this version. Thanks again. Keto on! Heal on! 🧈🥛🐟🦞🦐🦀🥓🍳🍖🥩🍗🧀 🥗
@@MariaEmmerich Thanks Maria. I usually bake the 🍞 loaf for 55 mins so I'll start there. I'm excited to try this new version with the ACV. It looks like the ACV may provide a few more air pockets resembling the texture of more like a Ciabatta Roll. Yummy
I just finished eating the carnivore waffles and I eat them almost every day.. with monkfruit maple syrup or as sanwich bread. Now I can wait to try these!! You are the best!...Peggy Thomas
I made these for the first time yesterday and they are my new favorite bun!!!! They are omg good! My husband loves them too! THANK YOU THANK YOU THANK YOU
@@kefirheals7383 I haven't used any to be honest. Mine have turned out great. I cut the salt and the Apple Cider Vinegar in half as they pack a lot of flavor. You can always use 1 tsp of Cream of Tartar if you like.
I can't take it any longer - this looks SO good! I just bit the bullet and bought a 5 lb container of egg white powder to try some of these recipes! Curious to know how many dozen eggs do you buy at a time? You must go through so many! We get looks at the checkout just buying 6 doz...lol.
OMG!!! Finally, I made Maria's bread and it was a success! I only wish I had the large ice cream scoop as they came out somewhat "rustic" looking. But they still taste fantastic. Maria, have you made this recipe into a 9" x 5" loaf? Thanks so much!
Maria!!! I’m not exaggerating when I say this were AS good as the most gluten filled rolls out there. I was shocked!! I wouldn’t have known they were our protein if I hadn’t made them myself!
OMG, this is the best protein buns. All the other protein breads I have to toast to eat them. These do not need to be toasted. They are Awesome! If I was to use for a pizza crust should I bake the crust first before putting the toppings on?
Wow, these look amazing! I must have missed this in the group...it doesn't come up much on my feed darn it anyway lol !! Thanks for sharing and kudo's to Andrea for modifying your recipe to create this one! Maria, would it be possible for you to make a video on how to make egg white powder? If tried to research on how to do it but have not been successful in finding anything.
Hi Maria, I really would love to make these buns but I live in the Netherlands and because of regulations allulose is not being sold in the Netherlands. Can you do a version with alternative sweetener? Thank you 🙏
Thank you so much! Kia is my inspiration. If he likes it, my son usually does, too. I''m going to make these today. BTW he was homeschooled, too. He's home for the summer from his first year in university. He's packed on the freshman 15. Maybe this is outside the topic of this video, but I need a carnivore dude to coach him. Sometimes, kids want outside help.
My grandmother use to make a meringue pie but it had cane sugar!! Her pie had regular vinegar in it!! Btw I just had doctor appt after bloodwork and she said my protein was very high!!! So I cut down on protein in recipes. I eat a lot of chicken . I go back in four weeks to check!
Maria, we don't have Allulose in Australia, what can I use as an alternative to that. We do have access to Stevia, monkfruit, monkfruit blends, xylitol and erythritol
I can’t believe it my son and nephew loved them!! They said it taste like sourdough bread. And my boyfriend said it taste like those Hawaiian rolls. They’re sooooo good 😇😇😇
@@MariaEmmerich The texture is still nice even on the next day! I like them, my son seems to like them, and my cat downright covets them. (likes them to the point of trying to steal them)
@@debbiepatrick4499 only the small batch under the large sheet of rolls over browned which I would attribute to excess browning and how about the cream of tartar missing from the recipe is it no longer needed? If it is needed what amount? She never said.
Hello Maria. I was wondering if I should automatically use 2/3 cup of egg white protein powder if mine is different? I know different brands measure differently if you use grams instead of cups. Thanks!
Yes you can, but it won’t brown the crust like allulose will. If it is pure monk fruit you only need a drop or two (it’s very concentrated) if it’s a monk fruit erythritol blend use equal amounts.
@MariaEmmerich Thank you and I have ordered Allulose now one with monk fruit and one without as seems popular in your recipes which I want to try. Takes a week or so to get to the UK from the states as isn't available anywhere else.
I love your recipes, but I cannot tolerate alluose. I tried it and my whole family got gas. What would be a substitute, or can we just skip it if you don't want it sweet anyway?
Video show Cream of Tartar, but not the amount. Anyone know how much Cream of Tartar? I clicked on the link for the recipe, but the recipe doesn't even list Cream of Tartar. Wondering - do we use it or not?? Thanks to anyone who might know.
I’ve been talking about and using pure protein days for decades. Not saying he didn’t also discover the method, but I’m not intentionally trying to deny credit where credit is due 🙏
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Thank you, Maria! I'm excited to try this new recipe! Thanks for sharing your member's idea to use ACV! I'm actually kinda glad you're using the term pure protein instead of PSMF. It's more understandable, I think.
You are so welcome! 🤗
I made the buns and they came out great. I mixed everything from the beginning, except the yokes which I added at the end or by one. It stayed stiff and did not deflate too much. The taste is very nice, not dry. Loved it!😍 thank you
Awesomeness! ❤️
Do the tops of the buns get sticky after a day or so?
I've been using your shopping guide so often. Thanks for adding that to your website.
You are a blessing 🙏
Those look perfect. Thank you Maria, Andrea and Kie. I hope I can find that big scoop listed on your website.
Thank you! It’s this one: mariamindbodyhealth.com/ice-cream-scooper/
Thank you once again. I say this often in most of my comments to you but I'll have to say it again...
You, Maria... are a master. You are the OG of the keto/carnivore/protein era! Thank you for ALL you & Craig do for us on UA-cam. ⭐ Curious... could this exact recipe & technique apply to when trying to make a loaf 🍞 or will it not rise or deflate? Eternally grateful for you & Craig
You are SO kind ❤❤❤❤
Yes, same technique but the cooking time would be much longer…. Not sure what the time would be but definitely more….
@MariaEmmerich , are you saying that adding the ACV increase the cooking time? I think you're saying that making a loaf with this recipe takes longer to cook. But, I thought the writer was asking if ACVZ could be used in all your other bread recipes. I bet it could, and I'm going to give it a try! 😀
@@godloveskaren
Thanks for your comment but Maria understood what I was asking... thanks for your comment & your reply. I will try to use the ACV now with my 🍞 to see what happens. I make at least 2 loaves per week since now my hubby is eating keto since his heart attack last year. He eats 4 slices a day for 2 🥪 a day cuz he's so lean, Dr.. Obadiah suggested he increase his calorie & protein intake! Anyway, I think I'll try using the ACV technique with the 🍞. I usually bake it for 55 minutes so I'll start there. Excited to try this version. Thanks again. Keto on! Heal on! 🧈🥛🐟🦞🦐🦀🥓🍳🍖🥩🍗🧀 🥗
@@MariaEmmerich
Thanks Maria. I usually bake the 🍞 loaf for 55 mins so I'll start there. I'm excited to try this new version with the ACV. It looks like the ACV may provide a few more air pockets resembling the texture of more like a Ciabatta Roll. Yummy
I just finished eating the carnivore waffles and I eat them almost every day.. with monkfruit maple syrup or as sanwich bread. Now I can wait to try these!! You are the best!...Peggy Thomas
You are so kind! Miss traveling with you ❤ hope you come on another retreat someday ❤❤❤
I made these for the first time yesterday and they are my new favorite bun!!!! They are omg good! My husband loves them too! THANK YOU THANK YOU THANK YOU
Glad you like them! ❤️
How much Cream of Tartar did you use, since she doesn't say 'how much.'
@@kefirheals7383 I haven't used any to be honest. Mine have turned out great. I cut the salt and the Apple Cider Vinegar in half as they pack a lot of flavor. You can always use 1 tsp of Cream of Tartar if you like.
@@ZannaTaylor Thanks for the tips!
I can't take it any longer - this looks SO good! I just bit the bullet and bought a 5 lb container of egg white powder to try some of these recipes! Curious to know how many dozen eggs do you buy at a time? You must go through so many! We get looks at the checkout just buying 6 doz...lol.
Yahoo!!! 🙌🙌🙌🎉
Made them along with this video and BAM!! No adjustments needed. Beautiful buns😊 thanks Maria and Kai ❤
So glad! 🙌
This is the exact recipe I was looking for all week. Thank you so much!! I’m going to be making pulled beef sandwiches with this. Yay!! 🙏🙏😇
Hope you enjoy ☺️
OMG!!! Finally, I made Maria's bread and it was a success! I only wish I had the large ice cream scoop as they came out somewhat "rustic" looking. But they still taste fantastic. Maria, have you made this recipe into a 9" x 5" loaf? Thanks so much!
Awesome! And yes, you can use a 9x5 pan 😄
Maria!!! I’m not exaggerating when I say this were AS good as the most gluten filled rolls out there. I was shocked!! I wouldn’t have known they were our protein if I hadn’t made them myself!
That’s so awesome! 🙌 Thank you so much for the feedback! ❤️❤️❤️
OMG, this is the best protein buns. All the other protein breads I have to toast to eat them. These do not need to be toasted. They are Awesome! If I was to use for a pizza crust should I bake the crust first before putting the toppings on?
Thank you! Yes, you can absolutely make this into a pizza crust. Bake the crust first for about 10-12 minutes, add your toppings, then finish ❤️
Thanks for sharing this recipe Maria. 😊
My pleasure 😊
Wow, these look amazing! I must have missed this in the group...it doesn't come up much on my feed darn it anyway lol !! Thanks for sharing and kudo's to Andrea for modifying your recipe to create this one! Maria, would it be possible for you to make a video on how to make egg white powder? If tried to research on how to do it but have not been successful in finding anything.
Glad you found it! There are videos if you google dehydrated egg whites 🙏
Hi Maria, I really would love to make these buns but I live in the Netherlands and because of regulations allulose is not being sold in the Netherlands. Can you do a version with alternative sweetener? Thank you 🙏
You can just leave the allulose out. It is what browns the crust :)
Je kunt allulose bestellen bij Iherb. Gratis verzenden vanaf 49 euro, wordt snel geleverd en verder geen bijkomende kosten.
What does the apple cider vinegar do for the bread
Helps a lot with the texture! ❤️
@@MariaEmmerich Thank you 💜
Thank you so much! Kia is my inspiration. If he likes it, my son usually does, too. I''m going to make these today. BTW he was homeschooled, too. He's home for the summer from his first year in university. He's packed on the freshman 15. Maybe this is outside the topic of this video, but I need a carnivore dude to coach him. Sometimes, kids want outside help.
Interesting buns, Maria. What temperature do you bake them, pls? I'm glad to stumble on your video as I'm trying to learn more abt Keto diet.
We’d be happy to help! ❤️
My grandmother use to make a meringue pie but it had cane sugar!! Her pie had regular vinegar in it!! Btw I just had doctor appt after bloodwork and she said my protein was very high!!! So I cut down on protein in recipes. I eat a lot of chicken . I go back in four weeks to check!
It’s normal for protein to be elevated on a ketogenic diet 🙏
Thank You for this recipe,just tried and is soneasy and delicious.Trying to loose weight,dont eat flour(but love bread😂).Amazing.Thank You
Wonderful! ❤️❤️❤️
Hi Maria, I see in the video that you used cream of tartar, but in the recipe there is none in the list. Can you tell me how much you used? Thanks 😁
It’s optional. Use 1 tsp to help stabilize the whites 😊
Thank you for giving her credit!!
Of course!! 🥰
Yummmm!
Loved the video, thank you! Have a great day!! 😊❤
Thank you! You too! ❤️❤️❤️
Maria, we don't have Allulose in Australia, what can I use as an alternative to that. We do have access to Stevia, monkfruit, monkfruit blends, xylitol and erythritol
You can omit the allulose. It is what browns the crust 🙏
Sugars are not carnivore
I can’t believe it my son and nephew loved them!! They said it taste like sourdough bread. And my boyfriend said it taste like those Hawaiian rolls. They’re sooooo good 😇😇😇
That warms my heart ❤️
These look great! I'm pretty sure I have all the ingredients right now! I use the Badia brand truffle salt. I like it.
And, I just made them! I've found my new recipe. Chef's kiss!
You made my day! ❤️
@@MariaEmmerich The texture is still nice even on the next day! I like them, my son seems to like them, and my cat downright covets them. (likes them to the point of trying to steal them)
Never mind. I googled it. It takes 1/8 tsp of Cream of Tartar per Egg, to whip them up firm and fluffy.
Sorry for the delay 🙏
@@MariaEmmerich LOL - Oh that's okay. I'm a big girl, I figured it out. Love your channel.
How much cream of tarter? You show it in the video, but it’s not listed in the recipe. 😊
Also the amount of allulose is different in the recipe than the video. She does this all the time, it is frustrating.
She stated in the video that she would likely be changing the amount of allulose because of the excess browning. I’m sure that’s why it is different.
@@debbiepatrick4499 only the small batch under the large sheet of rolls over browned which I would attribute to excess browning and how about the cream of tartar missing from the recipe is it no longer needed? If it is needed what amount? She never said.
This is the same recipe that I’ve been using for 6 months. I think I got the modifications from a post in your group even my husband will eat it.
@@dianeedelman1287can you please tell us how much cream of tarter or give us the exact recipe?
Thanks Maria, quick q? What would be the result if I skipped the allulose?
Apart from the reduction in sweetness, they wont brown like hers
The crust just won’t brown as much ❤️
Does anyone know if this freezes well after baked??
Yes, it freezes great for up to a month :)
Maria or anyone who has made these...do the tops of the buns get sticky after a day or so?
You can add a paper towel to the container to help with the moisture.
Have you made this recipe into bread? I’m not sure how long to put it into oven if I made this into a bread recipe. Any suggestions?
Yes 🙌 same temp for at least 40 minutes for a loaf
Hello Maria. I was wondering if I should automatically use 2/3 cup of egg white protein powder if mine is different? I know different brands measure differently if you use grams instead of cups. Thanks!
Sorry, it depends on many factors. I suggest following the written recipe and tweak from there depending on the results 🙏
I find that egg white powder is better measured (more accurate) in grams. I just use my kitchen scale.
I am waiting for a iHerb delivery of monk fruit can I use that , and how much please?
Yes you can, but it won’t brown the crust like allulose will. If it is pure monk fruit you only need a drop or two (it’s very concentrated) if it’s a monk fruit erythritol blend use equal amounts.
@MariaEmmerich Thank you and I have ordered Allulose now one with monk fruit and one without as seems popular in your recipes which I want to try. Takes a week or so to get to the UK from the states as isn't available anywhere else.
How amazing, yum!
Can I use this recipe as a pizza crust?😅
You sure can 🙌
Maria, hi there. Quick question, in video you used cream of tarter but in updated recipe you did not have that listed. Is there a reason for that?
It is not needed 🙏
What’s the best method and length of time to store these?
Store in a ziplock bag or sealed container in the fridge for up to 5 days or in the freezer for up to a month ❤️
I love your recipes, but I cannot tolerate alluose. I tried it and my whole family got gas. What would be a substitute, or can we just skip it if you don't want it sweet anyway?
There are several options: mariamindbodyhealth.com/guide-to-natural-sweeteners/
Why Allulose? I don’t use things like that. Will it be ok without It?
Allulose is what browns the crust. You can leave it out :)
@@MariaEmmerichthank you!
Awesome! 😋
Thank you 😋
Is it ok to use 1/2 or less of the allulose? It gives me and family gastro issues, not fun.
Yes :)
Video show Cream of Tartar, but not the amount. Anyone know how much Cream of Tartar? I clicked on the link for the recipe, but the recipe doesn't even list Cream of Tartar. Wondering - do we use it or not?? Thanks to anyone who might know.
It is an optional ingredient that helps keep the whites stabilized.
She posted on another comment that it was 1 teaspoon.
@@celestesuter1148 Oh, okay thanks.
Why do you never credit Dr Pierre Dukan for the pure protein day idea? His book published in the early 2000s first popularized it in his attack phase.
I’ve been talking about and using pure protein days for decades. Not saying he didn’t also discover the method, but I’m not intentionally trying to deny credit where credit is due 🙏
How is apple cider carnivore? And thee other non animal ingredients
This is my carnivore bread: mariamindbodyhealth.com/protein-sparing-bread/
Which is what I still consume ❤
I love you don't stylize your videos and they are cooking in reality!
I appreciate that! ❤️
I don't have any of the ingredients but eggs but wow hahaha
I have a handy shopping guide here: mariamindbodyhealth.com/keto-shopping-and-supplement-guide/
Why cant you make a loaf out of it?
You can. I’ve made this in a loaf every week for the last 6 months. It’s great.
You can 😊
Maria what are the macros and servings on this recipe
The full recipe with macros is linked in the caption 😃
@@MariaEmmerich thanks Maria. Mine was gone in 2 day. My husband who eats any bread he wants got into it and made a big dent in it😂 Must be good!
So glad you liked it! ❤️
👏👏👏❣️
The tops of mine were dry😢
Bummer. Did you use allulose? 🙏
Your recipe says 3 tablespoons of allulose but the video is 6 tablespoons. Is it the 6 tablespoons? Just making sure. Making them now
Please follow the written instructions :)
Anyone try this with hand mixer?
It will work if your mixer is strong enough; just takes a long time 🙏
My hubby brings home 3 - 5 doz from his Amish farmer friend every week.
Good grief that's a lot of sweetener 😳
A little allulose helps it brown. You can cut it down or even leave it out but your buns will be pale in color. You can sweeten to taste 😊
@janp7660 we generally don't sweeten bread, and we don't have allulose so 🤷♀️, easy fux
Feel free to adjust sweetener to your liking 😀