HOW TO MAKE KETO COCONUT PULL APART ROLLS - GRAIN FREE, WHEAT FREE, GLUTEN FREE & SUGAR FREE !

[@lowcarbrecipeideas]

UPDATE ON 12TH MARCH 2020 Please note that this dough is very soft but not watery. It can still be shaped into balls. Kneading the dough will help to firm it up a bit and create air pockets so the texture will be slightly lighter. Please ensure that the psyllium husk is grinded into finer powder until half its original volume so that it can absorb the water more effectively. If you divide the dough into 2 portions to make plain and cheese rolls, you can wrap half the dough with cling wrap and refrigerate it so that the yeast fermentation will be slowed down. After you have completed the 1st portion, wrap the tray with cling wrap and place in refrigerator while you work on the 2nd portion of dough. This will help to slow down yeast fermentation. UPDATE ON 5TH MARCH 2020 Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the rolls rising much more. Please see the description box below video for the full written recipe, nutrition facts and important details. If you are not familiar with yeast, please read the description box of 2 previous videos i.e. "Keto Almond Yeast Bread" and "Keto Coconut Yeast Bread" for better understanding to ensure greater success. If you are not familiar with psyllium husk powder, please read the description box of another video titled "How to turn problematic keto bread into the best keto bread" to understand the role of psyllium husk and how to use it effectively for better success. Please note that it's important to weigh the ingredients for accuracy. Thank You !

[@brendaadair7968]

lowcarbrecipeideas I want print recipe is there a link

[@lowcarbrecipeideas]

@@brendaadair7968 Sorry I don't have a website. You can hilite the contents and right click the mouse to print or copy and paste to your word file. Or you can screenshot too.

[@jadedoptimist6364]

@@brendaadair7968 Take a pic with your camera, email it to yourself and print it☺ The complete recipe is in the description box.

[@PortCanon]

lowcarbrecipeideas, Let me just say that the difference between a Good Chef’s Channel and a GREAT Chef’s Channel is their attention to detail and willingness to improve upon new recipes and techniques. You sir, deserve my heartfelt gratitude! 👨🏻‍🍳✨🍞

[@codegreen97]

Just saw this pop up on my YT notifications so I subscribed right away. Question: Would I be able to make this recipe in a small loaf pan? Would it work? Thank you!

[@AzlianaLyana]

Felt weird adding salt to yeast mixture at first and tried to be smart.. Nope, did.not.work. Retried, followed exact steps = WIN This is now my daily bread. Awesome recipe! 💖

[@rhondaduran2651]

Thank you for you comment

[@thermafil1]

You definitely have the best keto recipes out there by far…so glad I found you a year ago now

[@lowcarbrecipeideas]

Thank you ❤

[@PortCanon]

🤩 Wow! I think you have given bread back to the Keto community.

[@lowcarbrecipeideas]

UPDATE ON 5TH MARCH 2020 Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.

[@PortCanon]

lowcarbrecipeideas, Let me just say that the difference between a Good Chef’s Channel and a GREAT Chef’s Channel is their attention to detail and willingness to improve upon new recipes and techniques. 💞 You mam, deserve my heartfelt gratitude! 👩🏼‍🍳✨🍞

[@emanzahran2772]

Yes I agree 100% 👍👍👍

[@vickygatzima4071]

I made it and I couldn’t believe how delicious they were! Thank you!

[@lowcarbrecipeideas]

That's awesome! Thanks so much for your feedback ❤

[@TheCliverguy]

Master of all low carb & keto masters 👏🏼💪🏼👍🏼

[@agdah]

Thank you for posting this recipe. I'm allergic to almonds and it was great to find this coconut variation. I made only half recipe, proofed and bake it in my small toaster oven. It turned out really well.

[@lowcarbrecipeideas]

That's great! Thanks so much for your feedback ❤

[@venessachetty5651]

These buns are excellent. I have tried almost all types of keto bread and buns recipes but this one is the closest to normal bread - all others pales in comparison. Thank you for sharing this. I also made hot cross buns with this recipe, I added cinnamon and some currants (not keto I know but better than buying full carb buns) - it was ecellent

[@lowcarbrecipeideas]

Wow... the hot cross buns sounds good ! Thanks so much for your feedback ❤

[@HellsGayngel]

Grapes are 19g of carbs per half cup. Doubt there is a half cup of currants in each bun. It will probably add 1-2g of carbs per bun.

[@stephanblake_]

The color alone is making me absolutely lose it over here 😍

[@suzum.9713]

Haha, yes! On a happier note, I just realized I have all the ingredients right now!

[@paraguayanbeauty]

You are by far the best keto bakery creator! Awesome ideas!

[@lowcarbrecipeideas]

Thank you 😊

[@MsLisalala]

I'm new to Keto and have never made dough from scratch but I can't wait to try this. I've also never made Cloud bread which shows how new I am. Thank you for the direction! This makes Keto seem attainable in my world! xxx

[@healthhollow7218]

I just made these and the whole family LOVES them!!! Thank you so much for this recipe. Coconut flour is so finicky to work with and this was definitely a time consuming recipe, for me anyway, but the results are worth it! Light and fluffy! I used xanthan gum to replace the psyllium husk and it worked fine. Just remember that if they ask for 1 tbs of psyllium husk it’s 1 tsp of xanthan gum to replace it. It does work! I usually mess up these first time recipes but I nailed it! I’m so happy because these ingredients aren’t so cheap so if it bombs then it’s a bad upset. These are very comparable to regular rolls! Thank you so much 🥳👏

[@lowcarbrecipeideas]

So glad to hear that! Thanks so much for your feedback ❤

[@KodokunaKarasu]

Thank you for this tip.

[@healthhollow7218]

@@KodokunaKarasu you’re welcome! I was hoping that would help someone 😊👍

[@mariarobertson1448]

Looks yummy, Finally no almond flour🌺

[@lowcarbrecipeideas]

UPDATE ON 5TH MARCH 2020 Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.

[@MitchikosUNIVERSE]

@@lowcarbrecipeideas no wonder why my bread was soggy, I turned the heat off. I ended up throwing it. I followed instructions to the point. It's okay I'll do it again this weekend

[@TheCliverguy]

I’ve done this recipe and it worked fine, really very happy with the result.. the taste was perfect 👌🏼

[@lowcarbrecipeideas]

Awww... so good to hear that ! Thanks so much for your feedback ❤

[@TheCliverguy]

You welcome ❤️

[@jemsmom97]

Cliver Guy I’ve tried many keto bread recipes and they all were disappointing. Is the texture of these rolls sponge-y?

[@TheCliverguy]

jemsmom97 I’m sure that this recipe will not disappoint you, it has the perfect rolls texture 😘👍🏼

[@laprofessora64]

Was this really sweet? That seems like a lot of sweetner. I prefer more rustic bread flavors, so not sure about the level of sweetness.

[@CapucineNighly]

Thank goodness! A low in carb bread recipe with no Xanthan gum! Thank you for sharing, will try these out later. :)

[@ahmelmahay]

fablous rolls must try when my sykkium husk powder arrives

[@allaboutmycats454]

I made these and my dough was wetter than yours so I added additional flours back to it, not much, and stirred it until I could handle it. They reminded me of our lunchroom ladies yeast rolls, I loved them! What a great way to eat your butter!

[@lowcarbrecipeideas]

That's great! Thanks so much for your feedback ❤

[@dandanaila]

THE VERY BEST KETO BREAD/BUNS !!! After so many recipes that are OK, so to say, this one is just amazing. Many many thanks for sharing, you really helped the keto community big time... I have just used only 3 teaspoons of Stevia, instead of 66g, and tastes divine, especially the ones with some blue cheese inside!

[@lowcarbrecipeideas]

Oh wow.. so good to hear that ! Thanks so much for your feedback ❤

[@Tripletmum]

I made these today and they were amazing. Thank you so much! My whole family loves it.

[@lowcarbrecipeideas]

That's great ! Thanks so much for your feedback ❤

[@sapereaude8149]

Wow! I don't know when, but I'm making this! Thanks a lot. Superlike!

[@ketotwins]

These look incredible!! Thanks for sharing! -Emily

[@lowcarbrecipeideas]

UPDATE ON 5TH MARCH 2020 Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.

[@gaylemoreno6614]

Yummy looking! My 12 yr old granddaughter just started baking for family gatherings, I will share this yummy looking video.👍😊

[@lowcarbrecipeideas]

Thank you 😊

[@janetmonahan6904]

These rolls are the best I've seen. Can't wait to try them. Love that first song really had me jamming

[@lowcarbrecipeideas]

UPDATE ONUPDATE ON 5TH MARCH 2020 Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.

[@JaysonT1]

Nice blues in the background too! I'm a blues guitarist

[@JaniahDay]

I appreciate you using the metric measurement. Finally something I can bake

[@JoeKaye959]

You've outdone yourself with this one

[@lowcarbrecipeideas]

Thank you !

[@diananguyen4886]

Thank you so much for the recipe , They look so yummy my mouth is watering I cannot wait to make some , because I am fasting 72 hours 💁🏻‍♀️

[@lowcarbrecipeideas]

UPDATE ON 5TH MARCH 2020 Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.

[@lavanniarajalingam50]

I have made these twice and my friends and family love them. I will keep making these!

[@lowcarbrecipeideas]

That's awesome! Thanks so much for your feedback ❤️

[@carolinebridgeman1883]

Thankyou so much for sharing this recipe am definitely gonna be making these tomorrow they look just like the real thing.

[@lowcarbrecipeideas]

UPDATE ON 5TH MARCH 2020 Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.

[@celinlee440]

Really must try …. Thank you so much for the recipes.

[@itumelengdikobe5811]

Made these today! They were perfect!! Thank you

[@lowcarbrecipeideas]

That's awesome! Thanks so much for your feedback ❤

[@paulayiapani5310]

Don't know what happened they did not rise well and were not light as in the video slightly heavy texture.

[@georgimay]

I tried this recipe, it turned out fairly good. When I was in the middle of making it, I realized the physillium husk was flavored orange (someone else had purchased it). The taste was a little different. I had a few of the rolls but decided to make a bread pudding with it. It was delicious.

[@lowcarbrecipeideas]

The orange flavored psyllium husk powder is actually a supplement. You need to get the plain ones for baking. Thanks for your feedback 😊

[@georgimay]

lowcarbrecipeideas I had already started making it when I noticed it was the wrong one my husband picked up. I’ve since bought the correct one for next time though. Thanks!

[@JolaR-bt4ih]

Again your recipe made a great impression on me. Thanks Master and have a wonderful day.😀

[@lowcarbrecipeideas]

You're most welcome ❤

[@Leo_Mendoza]

Best bread I’ve made. I made this one today but added about 1/2 of sharpe cheddar cheese and I brushed the bread before sticking it in the oven with roasted garlic sauté in about 1/2 a cup of melted butter. Thank you for the recipe

[@lowcarbrecipeideas]

Sounds great ! Thanks so much for your feedback ❤

[@estheranthony7539]

Yet another great recipe.I'm looking forward to trying this one!

[@lowcarbrecipeideas]

UPDATE ON 5TH MARCH 2020 Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.

[@estheranthony7539]

@@lowcarbrecipeideas Thanks for the update.

[@rubygalindo2633]

Looks like I'll be having rolls on Thanksgiving after all thank you 😋 they look so delicious

[@vickiecook8636]

Looks fantastic!!thanks for all your hard work!

[@lowcarbrecipeideas]

UPDATE ON 5TH MARCH 2020 Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.

[@pinkychari2309]

I made these today and they came out lovely. The taste is on point. Like others have mentioned it is denser than a regular bun, but great low carb option. Mine didn’t rise as much but I still want to try another batch after this gets over.

[@lowcarbrecipeideas]

So glad you like the taste. Yes I have mentioned in the description box below video that low carb or keto bread is always denser due to the ingredients which are heavy, moist and no gluten. They also wd not rise as much as regular gluten bread. But these rolls can rise fairly and they're quite soft. Steaming is the best way to reheat these rolls to get a warm and softer texture. Thanks so much for your feedback 😊

[@lowcarbrecipeideas]

UPDATE ON 12TH MARCH 2020 Please note that this dough is very soft but not watery. It can still be shaped into balls. Kneading the dough will help to firm it up a bit and create air pockets so the texture will be slightly lighter. Please ensure that the psyllium husk is grinded into finer powder until half its original volume so that it can absorb the water more effectively. If you divide the dough into 2 portions to make plain and cheese rolls, you can wrap half the dough with cling wrap and refrigerate it so that the yeast fermentation will be slowed down. After you have completed the 1st portion, wrap the tray with cling wrap and place in refrigerator while you work on the 2nd portion of dough. This will help to slow down yeast fermentation.

[@merylslabbert3570]

I would rather add salt to the flour mix -- salt tends to retard yeast fermentation so avoid putting together when dissolving the yeast in water initially.

[@wendym5086]

Doesn't look like anything was retarded to me😁 just pure yummy goodness!

[@lowcarbrecipeideas]

UPDATE ON 5TH MARCH 2020 Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.

[@TheIdiotChallenege]

that doesnt make any sense. The only purpose to add yeast to water is to make sure it is alive. otherwise there is no reason to add yeast to water.

[@oneyaker]

There is no yeast fermentation because yeast needs sugars to ferment and there is no sugar. The leavening reaction is 100% from mixing acetic acid from vinegar and the baking powder which reacts to produce C02. On baking the baking powder further breaks down releasing C02. The yeast is purely for flavor addition. If you do not believe this, try it without the baking powder and vinegar.

[@destribez6377]

Meryl Slabbert so right about the salt. The yeast was killed as soon as he added the water to the yeast/salt mixture

[@parismenz]

Followed the recipe to the T.....it did not rise as much as in the above video nor did it look super fluffy BUT it tasted dyamn delicious exactly like a yeasty bread from the bakery.. thanku so much for this recipe it just hit the needy bread eaters spot and I was surprised there was no eggy taste. Two thumbs up 👍👍

[@parismenz]

I will definitely leave the oven at 100c whilst proofing the next time.. truly appreciate the accuracy in the weights to make this taste SPECTACULAR 👍❤

[@lowcarbrecipeideas]

That's great! No matter how keto bread can't be light and fluffy due to their heavy, moist ingredients and no gluten. But they are such a healthy substitute and allow us to still enjoy bread. These rolls are best re-heated by steaming to get that warm and softer texture. Of course they can be toasted for a crispier crust with chewy centres. Thanks so much for your feedback 😊

[@lowcarbrecipeideas]

UPDATE ON 12TH MARCH 2020 Please note that this dough is very soft but not watery. It can still be shaped into balls. Kneading the dough will help to firm it up a bit and create air pockets so the texture will be slightly lighter. Please ensure that the psyllium husk is grinded into finer powder until half its original volume so that it can absorb the water more effectively. If you divide the dough into 2 portions to make plain and cheese rolls, you can wrap half the dough with cling wrap and refrigerate it so that the yeast fermentation will be slowed down. After you have completed the 1st portion, wrap the tray with cling wrap and place in refrigerator while you work on the 2nd portion of dough. This will help to slow down yeast fermentation.

[@umpqua-4freedom436]

Better rise if you kept the salt with the flour n baking powder. But I will try this!! 👍

[@baibafibiga959]

What do you mean, does it realy make a diferrence?

[@mikeblaze3456]

@@baibafibiga959 salt kills yeast, so mixing it with water you put your yeast in may reduce the proofing.

[@clarabenn879]

mike blaze the yeast isn‘t causing the bread to rise in this recipe anyway, because it doesn’t have any sugar to ferment. The leavening effect is coming from the baking soda and vinegar. The yeast is just adding a yeasty flavour, nothing more.

[@mikeblaze3456]

@@clarabenn879 yeast does NOT need sugar to ferment. Don't believe me, look it up. The rolls sit int the oven to proof for an hour, the proofig is caused by the yeast.

[@jessicastro5453]

@@clarabenn879 doesn't the flour have sugar, natural sweetness no? Or do u mean actual sugar? I don't bake so idk anything at all. I actually want to make this but all these yeast comments are confusing me now. 🤦🏽‍♀️

[@confusedwhynot]

These look so yummy! Would love to try them.

[@vbissinger]

We tried these 2 weeks ago and they were absolutely yummy, thank you so much for thiq recipe! I'll make my burger buns with this recipe 😍😍😍

[@lowcarbrecipeideas]

That's great! Thanks so much for your feedback ❤

[@najdalrashedi634]

Doesn't it taste eggy?

[@annhaynesparker]

Accidentally grabbed the almond flour and figured there was no way to save this fiasco. However, I added coconut flour, turned out to take all of it, more yeast and baking powder and I think another egg. They are absolutely delicious, even though a little funky-looking! The trials of keto cooking. I'll wait for your update to redo correctly. Thanks

[@lowcarbrecipeideas]

Hi do you mean that you accidentally used the wrong flour, made some adjustments and they still came out fine? If that's the case then you have improvised well. If you're going to do again following the recipe correctly please note that I have improved on the proofing process. Before you start making the buns turn on your oven heat at 212F or 100F and leave it on throughout the entire hour of proofing process. This provides constant warm temperature and together with the humidity from the boiling water the yeast thrives very well and the bread rises more. Please see the description box below video for updates

[@annhaynesparker]

@@lowcarbrecipeideas I do mean that! And they are holding up well with reheating. My guess is the texture is coarser, but anyway, delicious. I will be doing them again CORRECTLY and also following the new instructions

[@lowcarbrecipeideas]

UPDATE ON 12TH MARCH 2020 Please note that this dough is very soft but not watery. It can still be shaped into balls. Kneading the dough will help to firm it up a bit and create air pockets so the texture will be slightly lighter. Please ensure that the psyllium husk is grinded into finer powder until half its original volume so that it can absorb the water more effectively. If you divide the dough into 2 portions to make plain and cheese rolls, you can wrap half the dough with cling wrap and refrigerate it so that the yeast fermentation will be slowed down. After you have completed the 1st portion, wrap the tray with cling wrap and place in refrigerator while you work on the 2nd portion of dough. This will help to slow down yeast fermentation.

[@Dana-45]

I'm excited to try this! They look amazing! Have you heard of using inulin as a food for the yeast, in place of sugar? I do see that there of course isn't any sugar in your recipe, but I was curious what the yeast are feeding off to make the CO2? If I use yeast in anything, I always use a 1/8tsp of inulin, which is a zero carb prebiotic fiber, and the yeast gobble it up just like sugar! I will most likely add inulin when I make this recipe, but maybe I'll do a half batch with and a half batch without and see if there is any difference? Your recipe looks solid, and your rolls look delicious, so I am very excited to try! Have a very pleasant day ma'am.

[@lowcarbrecipeideas]

Please see the description box of earlier videos on Keto Almond Yeast Bread and Keto Coconut Yeast Bread. The information about yeast, salt, sugar etc are covered there. Thanks

[@lowcarbrecipeideas]

UPDATE ON 12TH MARCH 2020 Please note that this dough is very soft but not watery. It can still be shaped into balls. Kneading the dough will help to firm it up a bit and create air pockets so the texture will be slightly lighter. Please ensure that the psyllium husk is grinded into finer powder until half its original volume so that it can absorb the water more effectively. If you divide the dough into 2 portions to make plain and cheese rolls, you can wrap half the dough with cling wrap and refrigerate it so that the yeast fermentation will be slowed down. After you have completed the 1st portion, wrap the tray with cling wrap and place in refrigerator while you work on the 2nd portion of dough. This will help to slow down yeast fermentation.

[@greliana8206]

Best rolls I have ever tried ! My kids loves them! I used psyllium husk powder , and I used 4 tsp, otherwise i couldn’t have made the buns. But still delicious!!! Thanks

[@lowcarbrecipeideas]

That's great ! Thanks so much for your feedback ❤

[@Kevfactor]

I’d end up eating the whole tray hehe

[@emmachan3876]

I followed the recipe and weight all ingredients, it turned out pretty good! Thank you for sharing your recipe! The other side of the coin is, there are 18 rolls on my kitchen table now, I am the only one on Keto Diet... Need to finish them before making other Keto Bread recipe .

[@JiLomlKoKLoLEver]

Freeze them already baked. Just pop into microwave to thaw 10 seconds at a time. Good stuff.

[@msms4659]

They look amazing!

[@lowcarbrecipeideas]

UPDATE ON 5TH MARCH 2020 Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.

[@sap7576]

Lovely, will give it a shot for sure. Thank u.

[@valeriedocherty8988]

I would split the mixture into 2 batches and add grated cheese to 1 of them at the dry mix stage instead of sweeteners.

[@Nokia_editz]

That sounds good what kind of cheese are you using?

[@valeriedocherty8988]

@@Nokia_editz whatever I have in the fridge. At the moment it's Red Leicester. I might even try a blue cheese next time.

[@LaKarensu]

I've just made it, and they are soooo delicious and soft!!! 👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼 I always read and listened salt doesn't let work the yeast and using it following your instructions, I realized that it is a myth! It works perfectly with the two of your recipes I've made 👌🤤

[@lowcarbrecipeideas]

So happy to hear that! Thanks so much for your feedback ❤

[@FlyFreely8272]

They look easy to make. I will try them. Can I use monkfruit or coconut sugar in the same amount?

[@lowcarbrecipeideas]

Yes you can but their ratio will differ so its best to taste the dough and adjust accordingly

[@FlyFreely8272]

@@lowcarbrecipeideas I will try that. Thanks for replying. 🤗

[@FlyFreely8272]

When do I measure the psyllium husk before or after grinding it fine?

[@07twinkle57]

They're really tasty, l will make em again. Thank you for all the effort you've gone to, to make these lovely rolls 🙏🤗🙏

[@lowcarbrecipeideas]

That's awesome! Thanks so much for your feedback ❤

[@AbiNomac]

Do these have an egg flavour? I’m wondering because this recipe uses a lot of eggs

[@lowcarbrecipeideas]

Not at all as it is masked by the Coconut flavor

[@lowcarbrecipeideas]

Please see description box below video for updates

[@chaiblochowiak6599]

First time try the this recipe. Made 1/2 the serving and i replace cheese inside the bun with keto kaya from your recipe too ,it turn out delicious. 👍👍. Thank you so much..😘😋

[@lowcarbrecipeideas]

That's awesome! So glad it turned out well for you and to pair them with keto kaya is an excellent idea. Thanks so much for your feedback ❤

[@connybecker9446]

Hello i baked it with exactly the ingredients and with a scale. But the dough was looking more wet and softer than yours. The next time I will not do the whole water . I think the coconut flour are different from brand to brand. Please can you tell me how much fat has your flour? Thanks so much for the recipes with coconut flour. Hubby has a almond allergy. 😊

[@annal9692]

Conny Becker how was it???

[@lowcarbrecipeideas]

This dough is naturally quite soft but can still be shaped into rolls. If you can't do that then you can add some Coconut flour to the dough. In future you can reduce the eggs or water a bit if you still find the dough too soft. The Coconut flour i am using has 3g total fat per 14g serving

[@connybecker9446]

Hi thanks for the quick answer. My Coconut flour has 13.4 g per 100 g . I don't know it's ok or should I look for a other one? The taste was still good just a little bit to wet in the inside. I halved them and put it in the toaster and there where fine. Even my hubby eats it 😜.

[@lowcarbrecipeideas]

@@connybecker9446 Did u grind the psyllium husk into finer powder until half its original volume? This is important as it will absorb the water more effectively. If you did then i suggest you reduce the water to 330ml and use 7 eggs instead of 8. I think your Coconut flour is fine.

[@connybecker9446]

@@lowcarbrecipeideas yes I did . I will try it again and let you know

[@amandasmith8212]

Instead of putting lumps of cheese in, if you finely grate the cheese and put thst in the mix it make a fab tasting roll!

[@alinegarcia5672]

😱... Incredible recipe!!! Likeeeee 😋🤸🏽‍♀️

[@lowcarbrecipeideas]

UPDATE ON 5TH MARCH 2020 Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.

[@vmuse55]

Looks yummy. Will be trying this for sure.

[@lowcarbrecipeideas]

That's great ! Please remember to check out the updated proofing process at the description box thanks

[@lowcarbrecipeideas]

UPDATE ON 12TH MARCH 2020 Please note that this dough is very soft but not watery. It can still be shaped into balls. Kneading the dough will help to firm it up a bit and create air pockets so the texture will be slightly lighter. Please ensure that the psyllium husk is grinded into finer powder until half its original volume so that it can absorb the water more effectively. If you divide the dough into 2 portions to make plain and cheese rolls, you can wrap half the dough with cling wrap and refrigerate it so that the yeast fermentation will be slowed down. After you have completed the 1st portion, wrap the tray with cling wrap and place in refrigerator while you work on the 2nd portion of dough. This will help to slow down yeast fermentation.

[@jennymullins593]

Gosh, a lot involved in making these (maybe I'm lazy). To speed things along, try weighing the whole lump of dough first, then halving & weighing, halving & weighing. Each time, you weigh one, it's other half will weigh exactly the same. You'll get it all done in half the time. Another time saver would be to grate the cheese & pop in a tablespoon. Looks terrific, but I'm a breadlover, & wonder if it would taste too coconutty?

[@Ileanainbliss]

WOW! I have been baking for years, and I had never heard of mixing the yeast with the salt! Ir looks good! Great video!

[@lowcarbrecipeideas]

Thank you ❤️

[@jenniferjes8524]

WOW I am so excited thank you, thank you, thank you 👍🏼🇦🇺🙏

[@lowcarbrecipeideas]

UPDATE ON 5TH MARCH 2020 Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.

[@jenniferjes8524]

@@lowcarbrecipeideas Thank you, by mistake I did that the first time I made rolls with your Almond Flour recipe. Then found the next time doing it as per recipe they did not rise as well. So I agree with you on that. I am so greatful for your wonderful talent in baking. I have a friend who made your Pull Apart rolls for the first time today, her husband thought they were great too. We ate so excited that we have bread or rolls that are very close to normal bread. Thank you 😋

[@lowcarbrecipeideas]

@@jenniferjes8524 That's great Jennifer! Glad you accidentally tried with the oven heat on the whole time so it actually works. I tested it and am so happy it works so though i'll try and keep people updated. Thanks for your feedback ❤

[@russbadessa431]

They look awesome & simple...I will try the recipe. Thanks for a well produced vid. Any on making simple sourdough rolls or loaves?

[@lowcarbrecipeideas]

Will definitely look into it thanks.

[@violinlover4933]

Thank you so much for the recipe I will exchange the salt and yeast part , maybe add stevia/powdered with the yeast.. I follow keto lifestyle 😍. That butter spread got me.. this is day 7 from a 40 Day water fast what am I doing here ? 😩😩😖😖😣

[@hayleyt7197]

Thankyou fr yr nice receipe! It’s clear and easy to follow . Question: Should the heat be switch ON at 100C during the 1hour proofing?

[@lowcarbrecipeideas]

Yes the heat should be turned on at 100C for the entire proofing process

[@lindakavanaugh1815]

What kind of cheese did you use? Thanks!

[@lowcarbrecipeideas]

I used a strong cheddar cheese in block

[@lowcarbrecipeideas]

UPDATE ON 12TH MARCH 2020 Please note that this dough is very soft but not watery. It can still be shaped into balls. Kneading the dough will help to firm it up a bit and create air pockets so the texture will be slightly lighter. Please ensure that the psyllium husk is grinded into finer powder until half its original volume so that it can absorb the water more effectively. If you divide the dough into 2 portions to make plain and cheese rolls, you can wrap half the dough with cling wrap and refrigerate it so that the yeast fermentation will be slowed down. After you have completed the 1st portion, wrap the tray with cling wrap and place in refrigerator while you work on the 2nd portion of dough. This will help to slow down yeast fermentation.

[@queensegyptian7784]

Thanks for every all your recipe looks great am on Keto for one year now and I will try all your recipes thanks for your time keep doing the delicious food am from Amraica 💐

[@lowcarbrecipeideas]

You're most welcome. Thanks 😊

[@Justrelaxx101]

I swear my keto bread like products never come out like this and I end up wasting a ton of money

[@Leni.cypriano52]

Mine either

[@susancolman7911]

Mine too It’s been a joke I’ll try one more time

[@asyburon442]

Same here 😂

[@phathuasante]

Tried and it didn’t turn out like this😂😂😂 I give up

[@btrx968]

Mine are brown

[@Niaengineer]

Lovely perfect keto bread l. I followed the exact measurements and steps now I'm having it daily as I'm allergic to almonds

[@lowcarbrecipeideas]

So glad to hear that! Thanks so much for your feedback ❤

[@lowcarbrecipeideas]

By the way, i do have quite a number of bread and cake, donut recipes with coconut flour

[@vbissinger]

Not easy : living Keto when you're allergic to almonds 😱

[@alehlielumauig]

I thought instant dry yeast is a no-no for lowcarb? Will definitely try this!

[@lowcarbrecipeideas]

UPDATE ON 5TH MARCH 2020 Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.

[@loriekodiak2957]

I was thinking yeast was a no no also..too bad she doesn't answer your question

[@lowcarbrecipeideas]

Yes yeast is keto friendly! Unless you have anything that yeast may irritate such as candida or yeast infection then it's best to stay away.

[@lowcarbrecipeideas]

@@loriekodiak2957 Yes yeast is keto friendly! Unless you have anything that yeast may irritate such as candida or yeast infection then it's best to stay away.

[@lowcarbrecipeideas]

Yes yeast is keto friendly! Unless you have anything that yeast may irritate such as candida or yeast infection then it's best to stay away.

[@mikaeljordan]

Wow this looks Nice. Hopefull not to much of that coconut flavor. My family dislikes that. Have you tried with Olive oil?

[@repurposedprettybyheather6852]

This looks amazing, but I’m always scared of psyllium husk. I’ve had too many recipes turn purple. Any suggestions on brands?

[@lowcarbrecipeideas]

If you're in the US i understand that Jay Robb and NOW are good & reliable brands. You can also try other brands and if they're good and don't turn purple then you can stick to it.

[@lowcarbrecipeideas]

UPDATE ON 12TH MARCH 2020 Please note that this dough is very soft but not watery. It can still be shaped into balls. Kneading the dough will help to firm it up a bit and create air pockets so the texture will be slightly lighter. Please ensure that the psyllium husk is grinded into finer powder until half its original volume so that it can absorb the water more effectively. If you divide the dough into 2 portions to make plain and cheese rolls, you can wrap half the dough with cling wrap and refrigerate it so that the yeast fermentation will be slowed down. After you have completed the 1st portion, wrap the tray with cling wrap and place in refrigerator while you work on the 2nd portion of dough. This will help to slow down yeast fermentation.

[@ingridross1266]

Hello I use the NOW brand with my breads and never had anything turn purple. It comes in a bottle (Psyllium Husk Powder) Hope this helps you!

[@sarasayshi]

Goodness! These look so good!

[@marvella21]

I am going crazy... I cant get this to work. I am in Europe is it possible that our products work differently? Did anyone try within EU? I thought maybe the baking powder or instant yeast is different?

[@lowcarbrecipeideas]

Hi Gabriela, if the texture is wet and very dense, please grinding the psyllium husk into finer powder until half its original volume before using. This is important as it will absorb the water more effectively.

[@lowcarbrecipeideas]

UPDATE ON 12TH MARCH 2020 Please note that this dough is very soft but not watery. It can still be shaped into balls. Kneading the dough will help to firm it up a bit and create air pockets so the texture will be slightly lighter. Please ensure that the psyllium husk is grinded into finer powder until half its original volume so that it can absorb the water more effectively. If you divide the dough into 2 portions to make plain and cheese rolls, you can wrap half the dough with cling wrap and refrigerate it so that the yeast fermentation will be slowed down. After you have completed the 1st portion, wrap the tray with cling wrap and place in refrigerator while you work on the 2nd portion of dough. This will help to slow down yeast fermentation.

[@Leona147741]

Delicious. I used only 40g of monk fruit blend sweetener. The only thing with psylium powder I have ever enjoyed.

[@lowcarbrecipeideas]

That's great! Thanks so much for your feedback ❤

[@revera9639]

When making baked goods, if you mix the salt in with the yeast it kills it.

[@cherylp.3347]

Revera also, there is no sugar for the yeast to feed on so I’m assuming the yeast is just to give it the flavour of bread. It’s the baking powder that makes them rise.

[@revera9639]

Cheryl Pearson so why include it?

[@TheCliverguy]

Revera the starch in coconut flour feeds the yeast ... then it rises.. no need to put sugar...

[@terrypatoir582]

Thank you for replying planning on making for Thanksgiving

[@jamiec6671]

Wow! Maybe add pork to mock up hum bao!

[@lowcarbrecipeideas]

UPDATE ON 5TH MARCH 2020 Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.

[@tamikadillard2108]

I made these and they looked nothing like yours. They look more like round bread rolls. They were still delicious and the family gave them a hands up.

[@hafsadali7196]

😍😍😍😍😍

[@guikkimtan5964]

Hi, thanks for such awesome recipe, may I check with you as for the second whisk until dough is formed, approximately how long do we have to whisk and do we use high speed to whisk it? Thanks alot.. You're great.. This look so delicious.. Thanks. Again.

[@lowcarbrecipeideas]

Thanks ! It takes awhile only to whisk at medium speed until it looks doughy or lumpy. Then use your hands to shape it into a big ball before dividing into equal portions.

[@KaeJae777]

I love looking at this but I can't deal with the music. I need the human version of instruction. I know, I'm slow lol

[@ranellenaidoo918]

Is it necessary to use eggs. What can u substitute for eggs n what quantity. Will appreciate a reply . Thank you for this lovely recipe 🙏🙏🙏

[@rhondaduran2651]

Woe those look delicious

[@alexyehorov1]

Love those, going to try tomorrow and let see how it goes. Thanks for sharing.

[@alexyehorov1]

😎😀

[@lowcarbrecipeideas]

That's great ! Please note that I have just improved on the proofing method. Before ypu start turn on oven at 212F or 100C and leave it on throughout the 1 hour proofing time. No need to switch off oven as instructed earlier. The boiling water is per instruction. This way the dough will rise very well

[@alexyehorov1]

lowcarbrecipeideas . WOW, thanks for the update!

[@lowcarbrecipeideas]

UPDATE ON 12TH MARCH 2020 Please note that this dough is very soft but not watery. It can still be shaped into balls. Kneading the dough will help to firm it up a bit and create air pockets so the texture will be slightly lighter. Please ensure that the psyllium husk is grinded into finer powder until half its original volume so that it can absorb the water more effectively. If you divide the dough into 2 portions to make plain and cheese rolls, you can wrap half the dough with cling wrap and refrigerate it so that the yeast fermentation will be slowed down. After you have completed the 1st portion, wrap the tray with cling wrap and place in refrigerator while you work on the 2nd portion of dough. This will help to slow down yeast fermentation.

[@TheHarmonicReactor]

I love it. My son can not have eggs. Could you be so kind as to tell me what can I replace the eggs with? Please make a video without eggs.

[@lowcarbrecipeideas]

Thanks and I will be working on an eggless version soon

[@mustaffaleak9247]

Vegans use flax eggs. Mixture of ground flax (linseed) and water. Plenty of vids on here about it. Couldn't comment on whether this recipe would work out though. Perhaps try a small batch with it.

[@suyapajimenez516]

I’ll try it tomorrow. It looks so delicious I’m sure it’s going to be perfect. TVM

[@jessicastro5453]

Oh man I want to make this like right now but I don't have psyllium husk. This looks so good! I use to never like rolls before but I sure do have taken a liking to them lately. Also, I don't have a pan like this one, can I use a cookie sheet? I only have bread loaf pan and the glass one which I was going to use to put the water in to proof as you did.

[@lowcarbrecipeideas]

Unfortunately you can't make this without psyllium husk powder as it is an important replacement for gluten. Yes you can use sheet pan too.

[@veronicanunez846]

You have a new subscriber: ME! 😍This recipe is simply amazing! Thank U so much! 🙏🏻

[@lowcarbrecipeideas]

Thank you for your support ❤

[@mateabach5509]

Hi, definitely going to try this next weekend. Is the flavor of the bread on the sweet side considering the amount of sugar? Have an idea of putting a small amount of shredded cheese and ham in the dough, would that work?

[@lowcarbrecipeideas]

Its mildly sweet only. Yes you can add suitable ingredients.

[@lwatts82067]

Looks delicious good job 💕

[@irinadejs1067]

Спасибо большое за рецепт!!!! Удачи вам!!!!!

[@ichapman8878]

Looks delicious. I will make them. Thanx

[@lowcarbrecipeideas]

UPDATE ON 5TH MARCH 2020 Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.

[@lowcarbrecipeideas]

UPDATE ON 12TH MARCH 2020 Please note that this dough is very soft but not watery. It can still be shaped into balls. Kneading the dough will help to firm it up a bit and create air pockets so the texture will be slightly lighter. Please ensure that the psyllium husk is grinded into finer powder until half its original volume so that it can absorb the water more effectively. If you divide the dough into 2 portions to make plain and cheese rolls, you can wrap half the dough with cling wrap and refrigerate it so that the yeast fermentation will be slowed down. After you have completed the 1st portion, wrap the tray with cling wrap and place in refrigerator while you work on the 2nd portion of dough. This will help to slow down yeast fermentation.

[@Rue100]

They look Delicious...im definitely making these ...

[@lowcarbrecipeideas]

UPDATE ON 5TH MARCH 2020 Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.

[@billybyng3565]

I'm dancing ..wow someone who knows good music..oh bums look great too...thank you..

[@lowcarbrecipeideas]

Haha... thanks! But i still received comments here that the first music is horrible. So you and a few others here confirmed my feelings that we could literally dance to this piece of music❤

[@tserafin100]

Made these and they came out great. Non keto family liked them. 👍

[@lowcarbrecipeideas]

That's great! Thanks so much for your feedback ❤

[@hannywai6608]

Thank you so much for sharing! Can I put instant dry yeast to the dry ingredients to replace the step to soak the yeast with water and salt?

[@lowcarbrecipeideas]

Yes you can do that

[@hannywai6608]

Thank you so much for your quick reply!

[@TheSerebable]

Wow, super willing to try those!

[@lowcarbrecipeideas]

UPDATE ON 5TH MARCH 2020 Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.

[@416t.o5]

I made these today, they were so delicious. The only thing I made different is adding the salt into the dry ingredients. Next time I wanna try adding the yeast with the sugar . Not sure what would happen?

[@lowcarbrecipeideas]

That's great@ Thanks for your feedback ❤

[@416t.o5]

lowcarbrecipeideas you’re awesome thank you for sharing 🇨🇦