Enjoy these delicious Keto Milk Buns that are nut-free and gluten-free. Quick and easy to make, perfect for a low-carb lifestyle.
Fluffy and Delicious Low Carb Bread Rolls for a Keto-Friendly Diet
Learn how to make delicious keto milk buns with this quick and easy recipe. These buns are perfect for those following a low carb or ketogenic diet, as they are gluten free, nut free, sugar free, and diabetic friendly.
The key ingredients for these keto milk buns are bamboo fiber, xanthan gum, and a standing mixer. With just a few simple steps, you can enjoy a tasty and satisfying bread alternative that fits your dietary needs.
Whether you’re looking for a new keto-friendly recipe to try or simply want to expand your baking skills, these milk buns are sure to become a staple in your kitchen. Give them a try and enjoy a delicious, guilt-free treat!
Fluffy Clouds of Keto Goodness: Dairy-Free Milk Buns for a Guilt-Free Indulgence!
welcome back once again all my low carb friends and for those of you who are here for the first time welcome today I have another very easy keto bread recipe for you today I am going to show you how to make super easy keto coconut milk buns now if you’re not a coconut milk fan you can use any milk you want in.
These and it will still taste great and if you want a printable version of this recipe you can check out my website at Janet delicious LARP kitchen.com you can find a printable version of this recipe and other goodies there for you and if you’re new to the channel and you want to see lots of easy delicious low carb keto recipes make sure you click that.
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Anything using those affiliate links a small portion of your purchase would go to me and help support the channel so while we do all that let’s get cooking preheat your oven to 350° lightly grease seven hamburger bun molds and place them on a baking sheet if you don’t have any hamburger molds.
Just line a large baking sheet with the silicone mat or some parchment paper then you can just freehand the milk buns when we’re done mixing everything set your baking sheets aside for a minute in a large mixer Bowl combine 60 G or around 2/3 cup of bamboo fiber or oat fiber if you can’t find Bamboo fiber or oat fiber you can try this with coconut.
Flour but if you do start with half of the amount which is around 1/3 cup or 30 G of coconut flour then once everything is mixed together you can add more if you need to until you get the right consistency add 60 G or around 2/3 cup of fine flax seed meal you want this to be fine enough to go through a mesh strainer so I always reg grind my flax.
Seed meal so that it’s fine and then I measure out the 60 G or 2/3 cup add 7 G or around a/ tbsp of baking powder 5 G or around a/ tbspoon of instant dry yeast this is optional it’s mostly for flavor it does help a little bit with the rise it’s not going to rise a whole lot like you would with a gluten bread but it does help a little bit with these.
Milk buns to puff up a little bit but if you do leave the yeast out it’s not going to ruin the milk buns you can you’ll still have nice fluffy milk buns add 18 G or around 1 and 1/2 tablespo of allulose or you can use 1 teaspoon of inulin this is also optional it just helps bring out the flavor a little bit it also does help feed the yeast just a.
Little bit not the way sugar would but it does give a little bit of life to the yeast which gives a little bit of rise to your milk buns but again if you leave this out it’s it’s not going to ruin the milk buns add a 4 teaspoon of salt 2 G or around a/ teaspoon of xanthan gum or if you don’t want to use xanthan gum you can use about 1 tspoon of psyllium husk.
Powder or you can check out my xanthan gum substitute article and try out one of those but as I always tell you guys anytime you use any substitutes in any recipe it may affect the texture and the taste just a little bit add 28 gram or around 1/3 cup of egg white protein powder if you don’t want to use egg white protein powder you can use four.
Fresh egg whites but you’re not going to add the fresh egg whites right now you’ll add them when we add our wet ingredients if you want to you can add some dry seasonings or dry spices just to give the milk buns a little bit of a different flavor that’s up to you I’m leaving mine just a neutral flavor sift the dry ingredients all together until.
They’re fully combined and there are no lumps and the dry ingredients turn your mixer on to low and gradually add 23 m or around 1 and 1/2 tspo of apple cider vinegar this will not make your bread taste like vinegar it just helps give your bread a little bit more of a firm texture gradually add 130 ml or around 1/2 cup of room temperature water make.
Sure when you add the vinegar and the water that you do this gradually and just allow it to beat in for a few seconds after each addition until all of your dry ingredients are moist now if you’re using fresh egg whites then you do not need the 130 M or half2 cup of room temperature water this is just to revive the egg white powder but if.
You’re using fresh egg whites just add your fresh egg whites right now and allow them to beat in really well stop your mixer add 150 ml or around 23 cup of very hot coconut milk or the milk of your choice this doesn’t have to be boiling but you do want this very hot that helps to soften the fibers and results in a more soft fluffy bread.
I use full fat canned coconut milk I just pour it into a bowl and then I whisk the cream and the water together to create that coconut milk until it’s nice and smooth and then I weigh out my 150 ml or 2/3 cup of the milk and then of course have to heat it make sure it is very hot beat everything together on low just until everything starts.
Combining and then increase your speed to medium low and beat on medium low for around 30 to 45 seconds until everything is smooth and you have a wet sticky dough it’s actually more the texture of a thick batter than a dough told you guys many times before when we use high fiber flowers wet doughs tend to work better than the dry thick dos if you.
Don’t have a standing mixer you can use a hand mixer or you can just do this with a wooden spoon it should mix together fairly easy with The Wooden Spoon scrape down the sides of the bowl and push the dough to the center of your bowl then allow it to sit at room temperature for about 15 minutes so it can absorb a good portion of the.
Moisture after 15 minutes you’re still going to have a wet dough but it should have absorbed quite a bit of the moisture and if you’re using the yeast your dough should be a little bit on the puffy side use a large ice cream scoop or a 1/4 cup measuring cup and scoop the dough into your prepared molds if you don’t have.
Any molds just scoop the dough onto your lined baking sheet and make sure you leave space in between each one of the Scoops so that the milk buns can expand a little bit use a butter knife or a small spatula and just go around the outside of the scoops and just try to smooth it a little bit into more of a round shape you don’t want to press down.
On the Scoops because you want as much of a fluffy air texture in them as you can have so they’ll expand a little bit you can also scoop these out bigger or smaller depending on how big you want your milk buns once they’re done baking place them in your preheated oven bake at 350° for 25 to 30 minutes or until the.
Milk buns are golden once the milk buns are done baking remove them from the oven and allow them to cool in the molds on the pan for about 10 minutes just until they’re firm and they won’t burn your fingers after about 10 to 15 minutes and the milk buns have firmed up transfer them to a wire rack and allow them to cool completely before you slice.
Them if you choose to slice them when you’re ready to use the milk buns you can just leave them as they are and eat them plain or put topping on top of the milk buns or you can turn them on their side and slice them down the center and create a top and a bottom of the bun and just put whatever butter or any filling that you want in them you also can.
Reheat them if you want warm milk bun just pop them in the microwave for 10 20 seconds or pop them back in the oven for just a couple minutes just until they’re warm all right here we are with my lovely looking milk buns aren’t they pretty smell yummy I cut one of them in half so you can kind of hopefully see the center of that a.
Little bit hopefully you can see that but see the texture in there it’s got a nice looking little crumb in there it’s got a little crust on top the way it’s supposed to have it’s got nice coloring good texture so you feel that you can squish it a little bit without it crumbling or anything like that got a nice nice texture it does have when it’s.
Cold I should say it does have that slight little sticky feeling that xanthan gum baked goods pretty much always have when it’s warm you don’t notice it but when it’s cold you do notice it a little bit not horribly nasty gross but you do notice a little bit of that sticky xanthan gum texture if you don’t use xanthan gum and you use.
Another binder then you most likely won’t have that most likely but that is one of the downsides of zanan gum so it wasn’t a big deal to me but anyway don’t think you’ve ruined your bread if you feel that cuz you haven’t other than that it has a good texture it’s smells really good that’s usually a good sign so looks good smells good let’s taste.
This bad boy M that’s good that is very good that has the taste and texture of quote unquote real bread very moist very nice and soft in the middle you can use these as dinner rolls as sandwich rolls I mean whatever you want to do with them you can do with them thumbs up yes yes yes.
We are on a roll doing great with our bread recipes thanks to Bamboo and oat fiber very tasty you can eat these immediately if you do have any leftovers allow them to cool completely and store them in an airtight container at room temperature for up to 3 days or store them in an airtight container in your refrigerator.
For up to 1 week or store them in a freezer safe air tight container and freeze them for up to 1 month if you do freeze them make sure that you keep parchment paper in between each one of the milk buns so they don’t stick together eat and enjoy and that’s our recipe of the day I hope you enjoyed it if you did and you want to see more.
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