Easy Keto Buns and Rolls | Keto Recipes | Keto Bread

Easy Keto Meals
Easy Keto Meals

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Check the whole video review from the proof user who explains in detail below.

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The keto buns, dinner rolls and hamburger bun recipe in this video is slightly modified from the original Matthews Friends (UK Epilepsy diet site). Many Youtubers have substantially copied this recipe without giving credit to the original source, so I would like to give them the full credit for the original recipe. These tasty buns are very easy to make and have a multi grain bread flavor and texture. The buns have a satisfying mouth feel and keep well for several days in the refrigerator. These buns can be used in keto, grain free, gluten free, paleo and Atkins low carb diets. Enjoy!

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33 thoughts on “Easy Keto Buns and Rolls | Keto Recipes | Keto Bread”

  1. Omg….I tried it and taste so like real bread, even my 4 year old daughter wants to eat that keto bread. Thank you so much

  2. Thanks so much for your tutorials. It really helps me to understand better the ingredients and why you use them and how. I will be making these sunshine. Thanks so much. 🌞💚

  3. Hello, I would like to try. Can u please give the measurement of each ingredient?
    Thanks 😊

  4. I’m going to make this . Very good alternative to the other keto bread with cheese. Thank you. ❤️❤️❤️❤️

  5. can you tell me why my buns were hollow inside? what the heck could I have done wrong?

  6. ❤️🌺🌸❤️🌺🌸🌸🌺🌸🌺

  7. What can I use instead of psyllium husk (if it can be replaced)? I can't find it here in Italy and I really wanted to follow your recipe (since they all look so delicious, not just this one!)
    Thank you

  8. I just made a batch of these, followed the directions to the letter and they came out great. Exceeded my expectations. Thanks for this.

  9. Omg. Best keto bread recipe I have tried so far. I had them in an airtight container and it lasted a week inside my fridge.

  10. I made these today but the end result was not good, i must have done something wrong in the baking process. The buns where super big and hollow inside. I might have made the buns abit to big to begin, since i ended up with 5 buns in total. I was also very careful when shaping the buns. Do you think that i might have to many big airbubbles inside the dough? I've attached a link showing my result. https://imgur.com/a/hTvaIVL

  11. Hi! Looking forward to trying this recipe. I just made some almond bread which unfortunately did not turn out great. I do have one question concerning this recipe. I dont like to use sweeteners and would like to leave it out of my buns. Will it affect the taste at all, make it more eggy? Or will it just make the buns less sweet?

  12. I made these last night and they were delicious! Thank you so much, your instructions are so easy to follow – this was my first time ever baking bread but it won't be my last!

  13. I just made this today and I had to come here and say this recipe is certified GOLDEN!! Not only does it taste great but took me literally 10 minutes to whip it together!! Thanks for this 🌹🌹🌹I wish I could share a pic of how it turned out

  14. Can we made the batter and put it on fridge and baked it the next day ? Thx alot appreciated

  15. First off , thank you for the recipe. Am I able to use regular white vinegar or apple cider vinegar in place of white wine vinegar? Thank you in advance.

  16. Great recipe. Thank you. I had to watch it many times to figure out the ingredient measurements. The original recipe doesn't clearly say how much vineger, baking soda measurements. I used ACV instead of white vineger.

  17. Oh thank you so much for this recipe it was perfect! I added Italian seasoning & wow so good! I left out the sesame seeds.

  18. I literally just made these. They were D-Lish!!!! A keeper!!! I am spending the day making flat/tortilla bread and bread/rolls from various recipes. My goal is to find a bread that is as close in texture as wheat bread. Difficult as I do not like the "crumb" or density of coconut or almond flour in many I've tried and the coconut/eggy flavor or the silicone spongy of others. I waited until the bread cooled as I don't often eat bread hot. Although it was still somewhat spongy, it was fine. I did tweak a tad…someone said it was a bit bland so I up the salt to 1 tsp and added 2 TBSP of nutritional yeast. I also avoid any sugar substitutes so I added 1 tsp of honey. Results: tasty but too savory. So next time, I will use the 1/2 tsp salt the recipe called for and 1 TBSP of nutritional yeast. Personally, I don't think it needs any sweetner of any kind so I'll be removing the honey too. Thank your for the recipe. I can't wait to share with friends and family 😀

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