Keto Burger Bun
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- Опубліковано 28 вер 2024
- Previously, we have released a keto almond bun recipe which does not require any yeast ( • Keto Almond Bun (No Ye... ). We get so much good response from the recipe. This recipe attempts yeast to make the burger bun even better, bigger and softer with the presence of yeast. We thought it can be another great option for people who does not have issues dealing with yeast. Is definitely a better version when using yeast, despite the one without it as good.
We love burgers so much 🥰😋. So we really need a nice big keto and gluten free burger bun to hold the big burger patty, cheese and all vege and condiments together sandwich in between the bun. And there you go! Our version of keto gluten free burger bun!
We promise you this keto bun will be soft, fluffy and not eggy at all. In fact, it tastes just like a normal bun. This recipe yields 9 buns and you can keep them in the fridge for consumption for the next whole week. Definitely saves you lots of costs getting from stores and guarantees you freshness and lots of love ❤️🥰 In any case when too much nut flour is a concern for you, this recipe only takes in 20g of almond flour for each bun to make it. So obviously it won't be a crazy amount. This is not just low carb, but also low in calories which leave you lots of room of creativity to stuffs your favourite patties, fats and other stuffs in between which fits to your own nutrition profile. We really hope you will like this one. Enjoy and happy baking! Don't forget to share with us your comments!
Total Serving Size: 9 buns
MACRO PER SERVING
• 177kcal
• Net Carb 4.8g
• Protein: 7.9g
• Fat: 14g
INGREDIENT
• Yeast Mixture
• 120ml warm water (100°-110°F or 40°C-43°C)
• 11g instant yeast (1 packet)
• 1/4 tsp honey
Wet
• 2 large whole eggs, room temperature
• 4 large egg whites (155g), room temperature
• 30ml coconut oil
• Yeast mixture
• 180 ml warm water
Dry
• 180g almond flour
• 20g oat fiber
• 14g flaxseed powder
• 30g psyllium husk
• 18g baking powder
• 2g salt
Optional
• Unsalted butter to spread on the surface
METHOD
Prepare yeast mixture
1. Add warm water and honey into instant yeast.
2. Set it aside in dark area.
Prepare bread dough
1. In a large mixing bowl, whisk egg, egg whites and coconut oil until bubbly.
2. Add in dry ingredients. With mixer, mix the batter until everything is well combined. The dough starts to form. At this point, it is very sticky.
3. Add in yeast mixture. Continue to mix until yeast mixture is incorporated.
4. While mixing, add in warm water gradually. Continue to whisk in medium low speed until you see the dough become sticky and solid. You should be seeing the dough stretchy. This is the consistency you are looking for. It takes a few minutes to mix until the dough is sticky and stretchy.
5. Cover the mixing bowl with cling wrap.
Rest the dough (30mins)
1. Rest the dough in dark area for 0.5hour. It will expand to 1.5x of its original size.
Proofing buns (45mins)
1. Preheat oven to 100°C (212°F). Then turn off the heat and keep the door close to create a warm environment.
2. Split the dough into 9 equal portions. (~91g-94g each) Start making the buns using wet palms.
3. Cover the buns with a piece of cloth.
4. Proof the buns inside the preheated oven. Keep a bowl of hot water inside the oven. This will create a warm and moist environment for the yeast to thrive. Ensure you have turn off the oven heat and leave the dough inside for 45mins.
Baking (25mins)
1. Preheat oven to 200°C (392°F).
2. When baking, reduce the heat and bake at 180°C (356°F) for 25mins.
3. Cover them up with aluminium foil when the buns start browning.
4. Spread some unsalted butter on the surface before while the buns are still hot.
USEFUL TIPS
1. Eggs and egg whites must be at room temperature.
2. The water must be boiling.
3. The key success here is to carefully control the water. Do not add excessive water.
4. Weight everything using weighing device. I use a scale with accuracy up to 0.01g.
5. Flaxseed powder must be grounded to fine powder form so that it can absorb water efficiently.
6. Psyllium husk MUST NOT be too fine as it will reduce its ability to absorb water.
7. Cool down completely before cutting.
8. Cover the bread with aluminium foil to avoid over browning. For this bread, we cover the bread when it has risen solid and tall at around 14min mark.
9. Do not worry about the sugar from small amount of honey in the yeast mixture. It is basically used for feeding the yeast by converting them into energy for the yeast to thrive. There will not be any carbs left once the yeast is activated. That's when you see the mixture has turned into bubbly foamy liquid.
Thank you for watching. Let us know your thoughts, questions, and comments.
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#Keto #KetoDiet #KetoLifestyle #LCHF #LowCarbDiet #NutritionTips #WeightLoss #HealthyFood #Recipe #HomeCook #KetoIngredients
Already tried it, its perfect! Thank you for this recipe! A guilt-free buns, soft and taste like regular bun. Thank you so much!
I search through the comments to see if anyone has had success or not.
Most of the comments are either thank you or looks amazing. Not helpful people. I’m sure the website appreciates it though.
Боже, это просто изумительный рецепт! Я давала это хлеб, на пробу коллегам на работе и друзьям, не придерживающихся кето- питания. Они все остались в полном восторге и не заподозрили отсутствие пшеничной муки) Также, у меня не было овсяной клетчатки, и я добавила двойное количество льняной муки. Этот рецепт отлично подходит для хлебопечки ( я добавляю сначала сырые ингридиенты: яйца, масло, вода, дрожжи, потом муку, псиллум, соду, соль) смотрите по консистенции, тесто должно быть эластичным после вымешивания, возможно, потребуется убавить воды.
Это самый вкусный кето -хлеб на сегодняшний день, большое спасибо еще раз!
God, this is just an amazing recipe! I gave this bread to my colleagues at work and friends who do not adhere to keto nutrition. They were all completely delighted and did not suspect the absence of wheat flour) Also, I didn't have oat fiber, and I added double the amount of flaxseed flour. This recipe is great for a bread maker (I add raw ingredients first: eggs, butter, water, yeast, then flour, psillum, soda, salt) look at the consistency, the dough should be elastic after kneading, you may need to reduce the water.
This is the most delicious keto bread to date, thank you again!
⚘⚘⚘
Это не кето хлеб😂 овсянку нельзя😂
Muchas gracias, lo valoro tanto 💕
Dios te bendiga 🙏
Gracias por apoyar nuestro canal. 🥰
looks amazing. going to give it a try
Thank you so much 🙏🏻❤️
I made them yesterday, but the dough was very wet! I could hardly form a ball. Then when I proved them they flattened out completely. I baked them anyway. They are like flat breads. Very tasty. I do see the potential. But i though 180 ml of water was too much to add to my dough! What could have I done wrong? Any suggestion?
The same thing happened to mine. They also turned an ugly grey/green color. I think where I went wrong was the temperature in the house was too cold.
@BadNewsBerrington that color probably is due to the brand of psyllium husk that you used. I use Now Foods brand and that brand never gives me problems.
@@cathypang1984I don’t think you should use instant yeast. They’re adding water to the yeast and you don’t do that with instant yeast. Also, the video says 1/8 teaspoon of honey and the written directions say 1/4 teaspoon. Nothing like proofreading before you send out a video lol I made two batches with instant yeast. Both came out flat when I changed to active use using water they came out fine.
*I've been searching for a good keto burger bun recipe, and this one looks amazing! Thank you for sharing.*
did you like it ? does it taste good ?
@@eliasb1ster Right?
I’m not sure what happened but mine started changing color during proofing. They were going grey. After baking the color was like charcoal. 😂. They’re still soft but I’m not so sure I want to even test them out.
Hmmm..not sure about this. But they are people do experience certain type of psyllium husks will cause the bakes to change to darker colour or even purple
This is one of the best keto bun recipe. easy and not too many ingredients and steps..Can I skip the oat fibre? will it change the texture of the bun?
We wouldn't skip the oat fibre as it really makes a difference in creating a softer texture bun just like a normal bun :)
@@Kitchen22 ok noted..thank you. I will try the recipe soon.
Hi! Do you think this will work as a loaf, baked in a loaf pan? :) Thank you!
Andrea, yes it might but do try with half of the ingredients to test run would be s great idea 🤞😊
Tem substituto para fibra de aveia ?
Podría ser más fácil probar otras recetas que no usan fibra de avena. Vea otras recetas de pan aquí: ua-cam.com/play/PLhM-nWpdjOa6tU2lAnLwTbV_alrFas8bx.html 😊😊
Nice looking buns I guess. But all the oat flour and condiments just added back all the calories & carbs you’re trying to avoid in bread? No gluten…
It's oat FIBER. Not flour. 😊
Can we make it without eggs ?
Unfortunately for this recipe is tough 😬
The dough does not rise in the oven
Hi, thank you very much for trying our recipe and I'm regret to hear that it doesn't rise in first attempt. There're a lot of potential reasons why the dough doesn't rise in the oven:
1. The yeast may be inactive or dead. If the yeast is old or has been stored improperly, it may not work properly. We can try using fresh yeast to be sure.
2. We need to ensure that the oven is pre-heated to 100°C (212°F) before we proof the dough and also keep a bowl of boiling water inside the oven during the process.
Refer to the useful tips if any of the suggestions is useful. 🙏☺
@@Kitchen22 Hello, regarding yeast, I will say that they were bought before cooking, but they were dry bakery, if you need live yeast, then this explains a lot, but they were dry in the video. As for the oven, all the steps were taken in accordance with the recipe, all weight compliance and step by step.
@@Kitchen22 If yeast didn't work, the dough wouldn't rise at all, would it?
Hi, if it's dry yeast we need to use instant yeast instead of active dry yeast. If yeast doesn't work, the dough will not rise.
Happy baking 😊😊
be honest ...does this taste like cardboard? i tried a lot of keto bread and so far none taste like bread
Hi, i tried the recipie and mine does not become stretchy, i mixed for 20 minutes and still very mush
Amazing!
I made them today.
They turn out perfect.
Soft, flavoursome, delicious.
My husband was delighted as well as myself.
Thank you for sharing.
Greetings from Singapore 🌷🌷🌷
Edith, a happy Subscriber
Wonderful! It's lovely to know it turns out perfect for you. 👍👍
Os meus não crecerm na segunda fermentação 😢
Hello, I might feel awkward using the translator. I'd like to adjust the percentage of this recipe by changing almond powder to oat fiber and increasing flax seed powder, any suggestions?
Not sure it will be a good idea but we never experiment as such though. If you love flax centric then I would suggest you can look into another flax recipe bread in the bread playlist. It may even better off guarantee good outcome as those we have made tonnes of them and they really good
@@Kitchen22 Thank you for your reply. It's an honor
Look at KETOKING'S Bun recipe. Unsure how much is different, but it is close to what you're looking for. Good luck.🙋
Hi, instead of almond flour, could I use half sunflower seeds flour and half pumpkin seed flour? Thank you.
Technically it sound workable but the worry is the fat content of the seeds vs nuts may differ and not sure how it will impact the texture and density. However we always stay curious and will give it a try if those are our preferred ingredients but be also ok to ready for something which may not be the same outcome 😊
Wow, Wow!
Ingenious!
Great recepit!
Thank you for sharing!
Greetings from Kuala Lumpur, Malaysia
Edith, a happy Subcriber
Look at the size of then bun with only this amount of flour! Awesome! It will be perfect for my burger patty. Thank you for the recipes!
Hello: The buns look real good. 👏👍The problem with almond flour is that it is very inflammatory, too much omega 6s, so how about lupin flour, there is another channel where the lady make a loaf of bread with lupin flour the only difference is that she adds vital wheat, which is inflammatory also. So my question is if using lupin flour will rise not using vital wheat. Thanks
Hi Martha, if inflammation is your focus, I would suggest you keep to wholefood high in Omega 3. All nut and/or seed breads are usually high in Omega 6 in general speaking. However, if you are really craving for breads and buns, you can look for other options which can be found in our bread playlist :). E.g. flaxseed bread, flaxseed chia bread which are both high in fiber and Omega 3 properties, psyllium husk & konjac bread, psyllium husk & oat fiber bread which both completely skip nuts and seeds, or even coconut flour biscuits which can be enjoyed as buns. The texture cannot be comparable to bakes made with vital wheat as vital wheat can mimic ordinary bread very closely but it is definitely not gluten free. However, bakes we suggested are equally delicious. We have lupin scones too, which can also be used as buns. Hope this helps.
👍
Hi inplace of eggs can I add lupin flour - to cover protein content ? if so how much ? as I have leaky gut ?
Shouldn’t you use active dry yeast if adding water and honey to it? You don’t need instant yeast correct?
Thank you so much. Is there any substitute to oat fibre as it is not available in my country?
Boa tarde gostaria que traduzisse para o português ,!sou Brasileira !!
These look outstanding!! Do you use psyllium husk powder or whole husk?
We use whole psyllium husk and grind it into half of its original volume. Avoid using powder form. Other useful tips under description box will be helpful to know too.
OMG, can't wait to make these, thanks you!!
they look amazing, I have to try them out! thank you for the recipe :)
It looks delicious. Thanks for sharing. I will subscribe into your channel..
Q: when you bake the bun do you turn on the heat from top or bottom? And after 14 min i open the door and cover the bun with aluminum foil and return it back to complete 25 min, is that correct
Thank you for following the channel 🥰 we are using a convection microwave oven. If you use oven yes try top and bottom hearlt. 14min mark to cover foil is a reference based on our oven. Observe the bun starting browning and already rise tall and round is the time you can cover. Yes continue to bake until you reach 25 min.
These look amazing! Should I blend store bought flax meal to a finer flour and can I use psyllium husk flakes? Also, can I use carton egg whites? Thank you so much!
April, yes you should blend the flax meal to flour. Not sure is psyllium husk flakes also means whole psyllium husk, if yes then you have to blend it to only half of its original volume but not too fine until powder form so that it can absorb water properly. The details is in the Description under Useful Tips. Yes you can use cartoon egg whites but make sure they at room temperature when use. ⚘
Hi there. Can i use lakanto/monk fruit sweetener to replace the honey?
Probably won't work but not sure about that as it is suppose to be the 'food's to feed the yeast to do its work and towards the end they should be turned into CO2 with not much carbs left if that's your concern
I have followed all you steps. The instant Yeasts with warm water raised well. The dough increased in volume x1.5 times, but Buns did not raised during the baking. Are you sure that you used an instant Yeasts? It is intended to be mixed with dry flower where Active Yeasts rises in the water.
Sorry to hear this. Yes we do use instant yeast.
Probably you missed the "second rest" part.
How long would it last in the fridge? And can I freeze it?
Of course not recommended as the bread texture might not be the same after thawing but definitely ok up to 3 months. You can actually just keep in the fridge up to a week. But keep container dry as it will release moist. Putting a piece of kitchen towel in the container can help to absorb moisture.
Do you think converting the 180g almond to 40g coconut would work?
Hi Alexandra, it's unlikely as we've tried proofing coconut flour before in other test recipes and we have no luck to get it rise so well like this one.
Hi- can these be made without the oat fibre if you don't have any?
Unfortunately you can't as it give the right soft and fluffy texture
Thank you
Impressive
How is honey consider as keto ? Thanks for the recipe anyway ❤️😊
As explained at point #9 under the Useful Tips, there won't be any carbs after the yeast is fully proofed.
Os meus não cresceram na segunda fermentação, ficaram parecendo panquecas. Mas ficaram saborosos.
Puede haber muchos factores que causen esto, comenzaré por verificar la temperatura de prueba y probaré con otra marca de levadura. 😊😊
Da para substituir a farinha de amêndoas por farinha de côco?
Desafortunadamente, no podemos sustituirla por harina de coco porque es demasiado densa y no dará la misma textura esponjosa :(
Thank you for this recipe
You're most welcome 😉
@@Kitchen22 Flaxseed if you do it to powder it get poision for the body stores told in Sweden because of that they stop sell it but hole is ok. Max 30 ml/day for adults
What can i use instead of psyllium?
Unfortunately I don't think any other substitute would work Sharihan😬, at least not something we are aware of to give equal result
Yummy! You deserve more subscribers, I am one for sure 🤩
Thank you! 😉😉
My thoughts exactly. The recipes are brilliant.
Net carbs 4.8 ? I dort think so becouse all together 48 - Fiber 37 = 8 max
Definitely a keeper! ❤️👏 Thanks for sharing!
That looks like a great bun! Bad hamburger patty though.
dose it have eggy teast ? :(
Not at all 😉☺
Разве можно овсянку на кето?
Oatmeal is neither keto nor lowcarb
Well, mine came out flat. I think I did not follow directions properly and did not get the elasticity. The dough therefore, did not rise enough. The buns are poofy, but not like yours. I will have to try again. I saw that you mentioned needing boiling water but I’m not sure for what. Boiling water would kill yeast. Can you clarify that instruction?
Sorry it did not turn out well for your bread 😔 Warm water is fine. It's for the psyllium husk to take effect. Also make sure your ingredients are all at room temperature to make sure it does not bring down the water temperature. If you add in the warm water gradually it won't kill the yeast. Proofing part needs a warm oven for the yeast to thrive. Preheat to 100 deg Celsius and turn it off before you put your buns in is important. Yeast loves warm environment to do its best. Make sure your measurement are all accurate and the psyllium husk must not be in too fine . As a guide, get the whole psyllium husk and grind it to half of its original volume. That's the level of finest you need. Wish you all the best!🤞
@@Kitchen22 I think that my recipe was too wet. I added in that last bit of warm water, and I think it made it too moist. I will try again, I just need to pay attention that the elasticity will happen and get that sticky texture. Had I read more thoroughly on your instructions, I should have stopped adding water. Then, I think they would have turned out, because my yeast did bloom quite well in the initial steps. But did not rise to double as expected. I measured/weighed the ingredients as you suggested. I will try again. Thank you!
@Kitchen22 If you are allergic to Flaxseed, can you replace it with anything else and get a similar result?
Yes. You sure can do. Try browse the Keto Bread playlist. There plenty of recipes which does not use flax. Sunflower seed bread, pumpkin seed bread, psyllium husk and oat fiber, Coconut and flax etc etc ua-cam.com/play/PLhM-nWpdjOa6tU2lAnLwTbV_alrFas8bx.html
Too much work. Honey isn't keto anyway.
A T-spun of honey divided for 9 buns, become nothing, also you can use maple sirope
The yeast eats it. It’s just for the yeast.
Wie kann man als Deutscher nicht wissen wie Hefe funktioniert
Oat Yeast THATS NOT KETO
Oat fiber ≠ oats
Thank you so much for the time and effort preparing this recipe. Looks amazing and I’ll start to do it right now