Amazing Keto/Low Carb Pizza Rolls w/Bamboo Fiber- No Almond Flour and 20g Protein
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- Опубліковано 30 вер 2024
- #coconutflour #nutfree
I love love love pizza, so when I went keto, I tried every keto variation out there and some are decent for sure. But I wanted one that wasn't full of cheese, topped with cheese or meat topped with more meat and cheese. So I have been trying to figure out a pizza crust that is more like a traditional pizza dough. I haven't gotten there yet for a nice slice of pizza, even though I have tried over 40 experiments. But these pizza rolls are delicious little soft and moist rolls that satisfy that pizza craving well. This recipe was derived from my cinnamon roll recipe, I definitely suggest watching that video- • The Ultimate Keto Cinn...
Ingredients, blog link and macros below!!!!
Blog- Ketoupgrade.info
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I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.
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Alycia J Distefano
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Derby, NY 14047
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Inulin- amzn.to/3Eg3tnS
Active Dry Yeast - amzn.to/3Fsn0iL
Oat Fiber - amzn.to/2R9Gp4T
Bamboo Fiber- amzn.to/47QFh8u
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DOUGH:
8 oz./1 Cup- Low Carb Milk (Or Water or heavy cream (will add carbs)) Warmed between 100-110 degrees
6 g/2 tsp.- Inulin (Alternatively 1 tsp. Honey or Maple Syrup)(optional)
9 g/2-1/4 tsp-. Active Dry or Rapid Rise Yeast
4 Eggs
48g/1/4 -1:1 Alternative Granular Sweetener
112 g/4 oz./1 Stick- Salted Butter (melted) (add 1/2 tsp. salt if using unsalted)
110 g/1-1/4 Cup+2 Tbs.(approximately) Packed Unflavored Whey Protein Isolate
30 g/1/4 Cup- Coconut Flour
88 g/1+1/3 Cup- (scooped not packed) Bamboo Fiber (Oat Fiber)
12 g/1 Tbs.- Baking Powder
12 g/1 Tbs.= Xanthan Gum
25 g/2-1/2 Tbs.- Grass fed Beef Gelatin
1/2 tsp. Salt
1/2 tsp. Granulated Garlic- to taste
1 tsp. Oregano
Filling-
4oz./1/2 Cup- Pizza Sauce-using tomato paste or reduced to a thick paste
8oz./2 Cups- Shredded Mozzarella
24 pieces Pepperoni or more
Macros for 1 pizza roll: Using 3 Tbs. tomato paste mixed with water and spices
210 Calories
15g Fat
10g Total Carbs
3g Fiber
4g Sugar Alcohol
3g Net Carbs
17g Protein
Blog Post to Full Recipe- www.ketoupgrad...
In sunny LA at the moment, hope you all enjoy the video! Will try to answer comments as much as possible but may be a little delayed. Have a good rest of the weekend and happy keto baking!
Enjoy LA!
@KetoUpgrade hi Alycia, enjoy LA - I'm jeaaaaalous 😂😂!!!
Nice greetings from Germany,
Ela 🤗
@@StevePerryisthebest thanks!😊
@@Carol32547 thank you!
Great idea! Can’t wait to try it!
For some reason I have not seen anything from you around the baby being born.
Just today this one popped up for me. UA-cam needs to get it together!
Hope you had a great trip!
Alycia’s mom here! I love love love these pizza rolls!!! Alycia has kept me supplied with them but today I’m going to make my own. I just hope they turn out as good as hers! Thank you for all your hard work my smart, brilliant and talented girl! ❤️
Update they turned out amazing!!! I was surprised at how easy the recipe was to follow. Now I need to make her cinnamon rolls!
Thanks mama! You're very welcome!
🥰🥰🥰🥰
I love your standards on recipes. I can make your recipes without worrying that I’m wasting my time and money. Thank you! I suggest you every chance I get.
It makes me happy to hear that! That is always my goal, you're very welcome! Thank you for that!
I love that you use tomato paste in this recipe. I quit buying jarred spaghetti sauce years ago and started making my own with tomato sauce and tomato paste. I get a beautiful thick red sauce that I can season myself with zero sugar.
Morning Alycia, I must say that I love how you list your ingredients in the order of use and have the measurements in grams (also in cups). It makes it so much easier to follow and duplicate your wonderful recipes. You would be surprised that there are some "chefs " that don't realize the value of measuring in grams and then are surprised that their recipe cannot be duplicated the way it is supposed to be. Plus, to have all the ingredients in the order of use, is so helpful. Thank you, Alycia for all your hard work and foolproof recipes❤!
Just made these, the crust is so fluffy and light!
Aww thanks! Just makes sense in my head to do it that way and going to pastry school definitely taught me the benefit of measuring in grams, way less mistakes and errors while testing recipes!
I'm not a pro, but listing ingredients in order of use is how I was taught to write a recipe.
In fact, if I jot down a recipe from a video, TV, or as someone tells me, I will go back and rewrite it to list in order. Or , sometimes, I will write it by steps. I hate it when a recipe says to "add the soaked (whatever)." I think, um, 🤔 when were we supposed to soak it?
These look great! Thanks for your dedication to testing and not just flinging recipes up.
Thanks! You're very welcome! 😊
Oh girl can not wait for your approved pizza crust ..have a great time ..love you bunches …God Bless you Adam and Van …we love your standards do not change 💜
Aww thank you!❤
I share your recipes when I can as you are the only person out there
Doing this! I follow you as you have the best baked goods ever!!! I wish I could splash your name everywhere! ❤
Aww thank you! I really appreciate the sharing and the comment! Thank you, thank you!
Thank you, Alicia. I'm excited to try this savory recipe of yours!! I really appreciate you.
You're welcome, hope you enjoy 😉 thank you for saying that!
Wow, you are amazing! I really appreciate the explanation and science in your videos. I trust your recipes. Thank you !
Aww thank you! So glad you can trust my recipes!😊 You're very welcome!
Phenomenal as usual. Thank you!
Aww thanks! You're very welcome! 😊
Oh my, wow!
Sounds amazing.
Thank you. 😊
Thanks, yes but always judge by the consistency of the dough! You're welcome! 😊
@@KetoUpgrade Ok, thanks again! 💕
I MADE THESE yes the dough is sticky but OMG the flavor and texture is fantastic!
I just ate 2 (must stop, must stop...) and my hubby ate 2 and it is hard just staring the plate not to finish them off lol!
I did add: 2T coarse chopped kalamata olives and 2T chopped sun-dried tomatoes and 2T chopped canned mushrooms into the sauce. Didn't seem too much or make the rolls heavy.
JUST SO YUMMY I can see why these always sell out!
Thank you for yet another wonderful recipe!
Yay! So glad you and your husband enjoyed them! Thanks for the modifications, glad it worked well and was tasty! You're very welcome!
@@KetoUpgrade Not really mods - we didn't change your dough at all - just additional toppings! So very yummy - this is going to be a regular for us 💗
I needed this last night. I will be making these!
Hope you enjoy 😉
Wow, I'm interested in bamboo flour. Am mostly carnivore at this point but not sure if it's enough "better" than keto to stay on it exclusively. I'm still experimenting. My wife, however, needs to be off all plants - for the most part. When she's at zero to no plant food, her arthritis is gone - her IBS is gone - her mood is much better. With me - I think maybe I can do some very low carb plants and not suffer.
Thanks for this recipe: it looks great. I'm likely to go back to keto at some point, and when I do, I might give it a try. It's so weird living on mostly steaks or hamburger steaks, eggs n bacon, butter, sometimes fish, some cheese - stuff like that. It's not horrible - it feels so strange that I'm okay with it, with the monotony - and it's so different from how I spent most of my life eating (whereas keto, with ultra-low-carb options that mimic the unhealthy food I used to eat with healthy versions, was much closer).
Pre-Keto, I conquered homemade pizza wheat-dough to make a delicious refrigerate crust, using a few tricks. It starts with 2 cups liquid (half each of warm-water and tomato juice) to a Tbsp. of yeast, bloomed for at least an hour for full flavor. (It will look like something from a very-disturbing dream.) It's a lazy-crust - so add enough flour to make an effortless sponge for the first rising state; cover and wait until doubled. Start adding flour to the sponge until stirring (in the same direction, to maintain gluten strand integrity) becomes a little hard, then turn onto a floured surface to add the rest of the flour, salt, etc. Then divide into portions to refrigerate in freezer bag for 2 weeks, or freezer for longer, if it isn't eaten first.. I like canned Crushed Tomatoes for my pizza sauce. It acts like it has tomato paste included to thicken sauces with a little heat. Also, it's 1/3 of my fave combinations, along with eggplant and onions.
OMG Alycia..I was about to give up on keto cinnamon buns. I have tried so many recipes. This one is a keeper. Love you and all your hard work!
Aww thanks!
They look so good! I'm gonna try this recipe soon!!
Thanks, hope you enjoy 😉!
Awwww Alycia! I was SOOOO Excited when You said Not fat head dough.
Then saw ingredients 😰 It is still dairy based... same thing to me with dairy allery.
I am going to man up 😉😂 & do some trials of my own to get the next best dairy free version.
IF I get something edible, I will share what I did.
There must be something for us dairy free ppl. Right? 😢
Pray You have The Best Vaca EVER in sunny So Cal! Nourishing food & family times & safe travels!!
Yeah, so hard for me to experiment. Wish the plant protein or beef protein worked as a substitute, it would be so much easier. I hope you can figure it out! Thank you!
You could try making these without the cheese, brush the dough with pesto sauce and roll them up and bake them. Can you do goat cheese? If you can, you can sprinkle a little bit on it too. 😀
@@pattyv341 Thank You for the ideas Patty.
My problem is the dairy she uses to make the crust. 🤕
I do pretend I can eat sheep & goat cheese, though it is not true 🥺 so I only do it a couple times a yr.😉☺️
I do use some of the vegan cheeses without potato & corn starches; especially good ones from Daiya & Miyoko's. 🤩💎
Also use nutritional yeast to cheez up sauces etc.
I have known I was 'allergic' to dairy for... well decades actually, but I didn't stop with it until I had a BAD autoimmune flare that has kept me down for over 25 yrs & along with that a weight problem which brought along with it insulin resistance 😰😱
So after finding the support & education of paleo & keto ppl & many of the yt influencers who are brilliant recipe creators, 3-4 yrs ago I said NO More grains, dairy & carbs!🙏🏼🏆
Things are better but not nearly as much as I need, as I am alone in this world, or would like as I was a very active, strong person.
But I suppose as Dr Sten Ekberg, Ben Bikmam etc would say I was actually sick for 25-30 yrs or more before the flare that was the super red flag, so I will need a good long while to heal.
I am on the right track now though!! HALLELUJAH!
Thank You again for You kind thoughts & suggestions. May You always be healthy!!
Alycia, those look delicious! Thanks for another yummy recipe! 😊
Thanks! You're welcome!
Alycia, I would suggest you try using muffintop silicone trays instead of the muffin trays. They are shallow and help keep the rolls shapely and brown faster.
Thanks, maybe eventually I will!
Very cool hair! Thanks for the bamboo recipe, I think it's underused and am always glad to find a new goodie to make with it. Hoping for more!
Aww thanks! You're very welcome!
Not following the trend is the reason I like your channel. Every keto channel did the very same trend... carnivore and Cottage cheese... ice cream, Flatbread, chips, over and over nothing else. Your Channel is refreshing! I'm a prof. Baker, 50 years. Big sweet teeth😅 and diabetic. Please keep your own content!
Aww thank you! I wish youtube liked original content and didn't just push trends but that's not the case. Hopefully some day my channel will take off. Thanks for the continued support!
Hi from former Rochester resident, now living in Chicago!
Hello former neighbor!
Thanks Alicia! This look just great!
You're welcome!
Thank you for all your hard work 🎉🎉🎉
You're welcome!
Can’t wait to try! If it’s half as good as your white bread I’ll be over the moon!
Well I hope I don't disappoint! LOL enjoy!
Alright, I haven't been getting notifications😢😢😢 but I got it fixed
Yeah youtube can do weird things sometimes. Glad it's fixed!
Wonderful.I would like the total carbs would you provide that? I don't have much of a kitchen but I think I'll try these. I love your work.
All macros are in the description box below the video. Hope you enjoy!
Domino's is not very good, mostly because they don't have anywhere near enough cheese and toppings.
God you have no problem talking.no extra side talks please.
Missed you!
I've been putting up at least a video a week for the last year after my babe was born. Did youtube unsubscribe you from my channel?
These look amazing! I can’t wait to try them out!
Thanks! Hope you enjoy 😉
@@KetoUpgrade I have about 17 ideas on how to fill the savory version now!
⭐⭐⭐I always add yeast to YOUR egg white 🥚bread recipe…and proof it‼It overflows my silicone bread 🍞pan….so now I bake two X 5” pizza 🍕pie crusts using a mould bought from TEMU…PLUS a full size loaf of 🍞bread= BONUS‼‼It is pizza 🍕day each and every day I bake bread🍕🍞🍕YUM‼‼
Gladys🇨🇦Toronto🇨🇦Canada🇨🇦
I started watching you a few years ago, I love watching you, I haven’t made many because I don’t have a lot of the ingredients, and have been very busy helping my son raise his 4 kids. But I plan on getting the ingredients and making more as soon as summer school gets out, so I can a little free time
Aww thank you for watching still! Hope you do enjoy when you get a chance to make something. I never have time either to make desserts I actually want, it's always for something else, lol.
Did you try this recipe with egg white protein powder?
No but I have subscribers that have tried my fluffy baked goods with egg white instead of whey and they said it didn't work. I find it works in things like cookies though.
@@KetoUpgrade I’m gonna try it and beat the egg white protein powder into the 4 eggs. I saw you beat egg white protein powder on another recipe so I’m gonna try it (I don’t have the whey because it makes my stomach upset after I eat it)
I love your philosophy Alycia…!
Looking forward to trying this recipe.
Thank you! Hope you enjoy!
I live in Florida but am from Buffalo originally and I KNOW what you mean about Buffalo pizza. You can't beat it! Looking forward to making these! Thanks for all the time & expense you put into these recipes, so they are just perfect!!
Right?! I hope you enjoy! You're very welcome! 😊
Hey again - I'm wondering if you add a tablespoon or so of Vital Wheat Gluten, if that would give you the elusive 'chew' that you are looking for? Would raise the protein content of the dough. IDK... (Also a downside to VWG is not good for gluten intolerant folk & people with celiac).
It would probably be good but I don't use any gluten. I'm sure you can replace an ingredient with it for a good result.
Bamboo flour, wtf? 🤯😳 Keto is getting ridiculous. I'll pass.
Took me forever to try it too but apparently it's big in the uk and they use way better ingredients than the US and are more strict. So I finally tried it and it works the same as oat fiber that I've been using for 4 years. So you can use that instead.
Im so sad I cannot digest xantham gum , severe cramps
I thought you were going to roll the dough up jelly-roll style,but I’m guessing the dough is too loose to cooperate? I can’t wait to try these. Haven’t had pizza for months! Thanks!
You can roll it like my cinnamon rolls, but the cheese makes it hard to get nice cuts. I hope you enjoy, you're welcome!
Can Bamboo Fiber be substituted for coconut flour? If so is the substitution a 1:1 ratio? Thanks.
I've done a few experiments with this and it seems to work 1:1 or close to. You may need a little more though.
I’m confused about the butter. Are you saying 1 stick or 4oz. Of butter?
One stick is 4oz., some people don't have sticks like we do in the US so I have to specify.
@@KetoUpgrade ty
I love that you're using bamboo fiber!
Hey Alicia, you are all over the place on this video. This is the second video I watched and I must say it was very hard to follow.
I'm sorry, but that's why I write an in depth blog to outline all my findings from the video. And I also try to be thorough and answer any questions I may get from the recipe to minimize questions in comments.
Could you do a video, or maybe you have im new here, of staple ingredients to have available for your recipes please?
I have a keto pantry video where I show everything I use for recipes. And I try not to use a lot of new and extra ingredients. Bamboo fiber is the only new one I've added.
Please don't stop doing what you do! You are the real deal. My dad is from buffalo, wings and Pizza it's what Buffalo does! I agree about Ranch!
Aww thank you! So you get it! Awesome, ranch is the best!
Looks good, thanks!
Thanks, you're welcome!
Got thru 29 minutes and it looks like thick crust, which don't like, in case anyone else....
It's not a pizza crust recipe per say and it's a medium thickness roll.
Hi Alycia. Looks so yummy. Always awesome recipes …just wanted to ask if l could use oat fiber instead of bamboo. I am senior on fixed income ,already have the oat fiber. Thank you so much dear lady. Hugs. Ontario , Canada. 🥰🍁🇨🇦
Hi, thanks! Yes I've found you can sub oat fiber for bamboo! You're welcome!
@@KetoUpgrade T.Y. For the reply Alycia. Thats great…Happy 💖😘🍁🇨🇦
I was just thinking about your channel, I haven’t seen you since you left to have your baby.
Aww, well I've been back posting videos since last year march. People have been getting unsubscribed from my channel, so I would check.
Looks delicious 😋. Thanks for the yeast in the freezer tip. I've had a few loaves not rise much as the yeast is not really good. 😢
Thanks, You're welcome!
Just made these the other day to serve with dinner… absolutely amazing!! Thank you so much for doing all you do for all of us.
Yay! So glad you enjoyed them! My mom loves them with dinner or even breakfast! You're very welcome!
You are awesome!!!
Aww thank you!
I enjoy your videos and recipes. Thank you.
So glad to hear that, thank you. You're welcome!
Excellent video. Thank you. You have a high-pitched squeal in your video. It's very faint. Does anyone else hear it? Might be from the mic. ❤
Thanks! You're welcome! It is from the mic but I don't know what other one to get, I'm on my third type of mic and it works the best for me but I get that sound. I've added a noise reduction and dehummer in editing but still there if you listen to it at higher volumes.
@KetoUpgrade very interesting. I'll do some research. It's probably not the mic if you've tried others. It is somewhere in the connection. I know a few people I can ask. If I come up with something, I'll let ya know. What is your mic connected to?
@@jenjabba6210 it is the mic because I've only been getting comments since I started using this one. It's a wireless lavalir microphone. Before I had a boom mic above me but I talk down a lot as I work and it picked up a lot of background noise. And before that I had a wired lavalir and that was just a pain.
@@KetoUpgradeI didn't hear it this time so the filters did help for me.
Thank You for all Your devotion & hard work!!
@@PinkLady54 glad it helped! I think it depends on how loud you listen to it on your device. Cause I listen at 50% on my computer and can't hear it but if I go up to 80% I can a bit.
Bless u highly favored
Hey Alycia, will it be okay if I use double acting baking powder, or should I try to use the regular? I don't personally have any corn allergies nor do my family, but I'm wondering whether this will cause them to come out poorly, or if the difference would be negligible.
I don't think it will do anything negative. You might get a better rise but maybe a slight metallic taste because it's a decent amount.
Ok thank you, I'll try both ways, why not.
@@Satrina777 ha, just double the deliciousness! You're welcome!
Whats wrong with almond flour?
I don't prefer the texture it gives baked goods and I have a nut allergy in my family and they are diabetic so he eats my baked goods. Plus they are high in oxalate and aren't the best in high volumes and almost every recipe for keto/low carb is made with almond flour.
Don't have inulin. Could I sub with a spoon of sugar?
Yep
what whey did you use I don't have any just equip
I have links in the description box for it, isopure unflavored whey protein isolate. You can get it at walmart too.
@@KetoUpgrade thank you I just ordered it I have everything else but the cheese and pepperoni have to wait a few days for it to come, excited to try
@@valerieferrara-ryan1815 you're welcome! Awesome! Hope you enjoy! 😉
@@KetoUpgrade typo in line 6 on blog I think you want scrape .... one more day to get the isopure
Who's awesome? You are!
Aww thanks!☺️
Best cinomon roll I did was fathead dough even tho I know theres better recipes now then fathead dough. The reason even as fathead recipe rolls they worked well is I baked them in pyrex dish and they didn’t have room to soread out and they stayed chewey. Still too much cheese and not the same as a wheaflour roll
Yeah fat head dough is the one recipe I tried when I first started in 2020 that I liked but I got sick of all the cheese, lol.
@@KetoUpgrade Ive also noticed dark burning occasionally but not all the time, i’m wondering if sometimes almond flour burns easily while other ingredients are fine, or if something else is occurring. Before a lot of cottage cheese recipes have been coming out I tried a keto version of Swedish no names. My mom used to make these around Christmas. The hi carb version uses cottage cheese with flour and butter. It bakes into small rolls with cinnamon sugar and pecans and the dough is like pie pastrie thin but a denser crunch vs flaky pie dough. I used almond flour. It was a disaster they burned easily and didn’t hold together but just because a bad tasting saw dust texture with cinnamon sugar.
Soooo.... it's almost July 4 and I need buns for hotdogs. I've tried a couple recipes and sadly they miss the mark. Then I remembered - Alycia's pizza dough rolls! So yummy, great texture - totally perfect! Tomorrow making a batch sort of bun-shaped; I expect they will hit!
Oh yeah, Papa John’s. We lost ours several years ago and we also loved that. We don’t like dominoes there a pizzas. I have always been horrible Pizza Hut. We’ve only had a very few that didn’t come in very good. We also have take and bake Papa Murphy’s, which are really really good.
This looks super good and I'll try it as soon as I can find a substitute for gelatin (agar agar?). It seems like everyone has at least one ingredient they have to avoid so it must be frustrating for you sometimes. Sigh. You do a great job with your videos...thanks!
Agar agar can be used but it's even less bloom than pork gelatin so you may just have to use 2x as much but not positive on the amounts. Yeah, seems that way sometimes but I get it. Well I hope you enjoy when you do go to make it and it turns out well!
I have used Agar Agar and I have to double the amount and it has worked fantastic in my breads and ice cream for me. Curious why you don’t use gelatine. My reason is that I have a keloid on one of my units and eliminating as much as possible collagen forms has helped tremendously…..best, Jo
@@joannemorrison9492 Gelatin (any source) gives me RLS, and it's just not worth sacrificing 2 nights of sleep for a serving of something that contains it. This has caused a lot of annoyance because I'm allergic to wheat and corn, so keto recipes work well--but many do contain gelatin because it's so versatile, cheap, and easy to work with.
Allulose is around 15% more hygroscopic than regular sugar. While xylitol is about 25% more hygroscopic than regular sugar. However xylitol recrystalizes more quickly than regular sugar or allulose. 🤔 google said erythritol is not hygroscopic. I think this may play a big part in how these different sweeteners react in baked goods.
Hello from south of Albany, New York.
Hello!
Hi Alycia. I wish I could get Bamboo Fiber but the cost to get it here in Eastern Canada is insane. Can I replace it with an equal amount of oat fiber?
Yes I have found you can replace bamboo fiber with oat fiber.
Thanks!
@@KetoUpgrade thanks , I was also wondering too being in Western Canada and the $$$.
Love your video's! Love your hair too.
Thank you so much!!
Have you tried green banana flour yet?
I have not.
(My daughter in law is from Buffalo. She and my son met when he was going to UBuffalo (or is it UNY AT Buffalo?)
We have dominoes we have Pizza Hut. We have a little Caesars what we don’t have his godfathers and we used to love godfathers pizza.
God bless. Can’t wait to try this!
Thank you, Hope you enjoy 😉
your video making is really awesome
Thanks! 😊
I love ranch mixed with parm and red pepper flakes! So yummy
YES I'M SO EXCITED
💜
❤❤❤❤
I have seen several of your videos, but I don’t follow you because of all the sweet to make. It’s just replacing one bad habit after another and almond flour is a horrible product. It has a oxalates, and the cephalic phase still takes affect. a bridge I wouldn’t mind using this kind of stuff. I was Atkins in 2003 and keto in 2016 through 2022 now carnivore mostly. I wasn’t a sweets eater in the first place. I like salty crunchy. That’s what I gained my weight on potato chips. Anyway, I bought the bamboo flour and I find some videos that I won’t mention that I really appreciate and enjoy. It’s like every time you turn around you have to buy a new product and I’m just over it. I made the chicken flour that Mel from cook with Mel made and I really like it. I just don’t take the time to make stuff. If I get a sweet tooth which is very very rare, I will make a mug cake really quick or very fast two or three ingredient peanut butter cookies. But that’s not very often but I appreciate all your work.
I don't use almond flour in any recipes. Glad you're finding videos you like and recipes you can use.
Thank you for all your hard work.
You're welcome!
Thank you for this.
You're welcome!
Looks great! Do you think egg white powder would substitute okay for the whey powder? I try to avoid incomplete proteins. Thank you!😊😊😊
Thanks. I've been told people have tried replacing the whey with egg white protein on my cheese danish recipe and it didn't work. It will work on recipes with less whey like my cookie recipes.
🥰🤤🤗
COULD U USE THE PIZZA RECIPE IN THIS VIDEO FOR BAGELS. I'M FROM UPSTATE NY LOOKING FOR A KETO BAGEL RECIPE. PLUS U ARE DOING AWSOME. rosie
I don't think it's a stiff enough dough. I will continue to modify for other baked goods though and it may work eventually, just haven't gotten around to it yet. Thanks!😊
New sub here. 👋
Thanks for subscribing!
I'm drooling here!!!!
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I'm new to KETO baking and have cut sugar out of my diet. The problem I've run into is which substitute to use for whatever I'm baking. It can be expensive and even more expensive when the sub. doesn't work. San Francisco is gray today. Send some sunshine up this way.
Well I'm happy to help with that. I give many tips in all my videos. And have done several experiment videos. Hope my channel helps. It wasn't sunny in LA until like 3pm, it has been pretty overcast the whole time, lol. But still sunnier than buffalo ny right now!
Hi Alycia, I made these today using BochaSweet as my sweetener and avocado oil instead of butter. My dough was very sticky and hard to roll up since I forgot to add more oat fiber. Oops😮! The result tasted good even though I didn't want to wait to buy pepperoni. All in all, it's a great recipe, and I will make it again with pepperoni and more oat fiber. Thank you, Alycia ❤️.
Yeah avocado oil would definitely make a wetter dough. Glad it still tasted good! Thanks! You're very welcome 😊
Girl! I just found you on YT and I live in Amherst. Where is your bakery???
Awesome! I'm in the southtowns. I do a vendor show a month where you can order ahead and pick up or buy what I have to offer. You can follow me on Facebook to see my menu and vendor dates, sugar swap bakeshop!
Oh I forgot to ask since you have a bakery, do you sell and ship orders? If so do you have a menu, thank you, I’m so far behind watching your videos and hope I can catch up, I have 3 days without kids, lol so I’m hoping to watch them
I don't ship yet. Maybe in the future I will have the time and resources. Hope you enjoy the binge watch!
Am going to try this as a crust with no expectation that I can eat it out-of-hand - will likely be a fork-and-knife type dish but then I can load it up with more toppings! Made the rolls twice now - so good! You really are the best you know! 💖
You can eat it like a regular pizza. I've been working on a crust using the similar recipe and it works. I'm glad you are enjoying it! Aww thank you!
Can you make this like a traditional pizza round or flat and I love how you explain everything and what they reactions are I’ve learnt so much from your channel but really appreciate your hard work. I love to cook.😘
Yep. When I experiment with the crust I cook it at the same temp then broil for a few minutes to brown it up. Like I said in the video I just give it a little more dough around the edges for a crust.
Inspiring!
Aww thank you!
Need to know what I can do without using yeast, allergic to it, but would love to try this. Any help is appreciated.
The yeast is optional. It just gives a pizza dough flavor.
Thank you for your recipes. Would adding some nutritional yeast be ok to boost the flavour?
You're welcome, should be fine!
What happened to your hair?
Nothing
Doesn't it look great? LOVE the color & the pin-up is cute! 😻
Your recipes are "the best" the time you take to perfect the recipies is amazing and I love all you do. Can't wait to try this one!
Aww thanks! I hope you enjoy them!
getting ready to make these what temperature ?
375
Thank you they came out great
@@valerieferrara-ryan1815 you're welcome! Glad to hear that, thanks for the comment!