How to Make BREAD KETO (vegan, high protein, and TASTES like BREAD) | Mary's Test Kitchen

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Hello friends! For our next culinary contradiction, I give you bread without carbs! Well, next to no carbs; just 4 net carbs per roll 😉 Though this recipe looks like some kind of devilry, this vegan keto bread tastes like heaven!

These plant-based low carb buns have a wonderful toasty aroma from oat fiber, ALA from golden flax seeds, plus lots of protein from vital wheat gluten. Plus they have that authentic yeasty flavour because they are made with the same process as traditional wheat bread.

I almost named titled this “It tastes like bread because it’s made from bread!” But only those who experienced the heyday of Splenda would get it.

But why vegan keto sandwich rolls at all?
For purely selfish reasons, of course! I have to stay keto in order to keep my chronic tendonitis symptoms away. But I still want to have homemade sandwich rolls! And if you have your own reasons for keeping it low carb, then I’m happy to help.

By the way, my inspiration for this recipe were the keto buns from my local Save-On-Foods bakery! They are great but expensive so I took the ingredient list, kept the stuff I could buy easily and skipped the ingredients that I couldn’t. Then it was months of adjusting ratios and the baking method until I came out with buns that were even more delicious than the original!

NOTE: that I particularly like the Anthony’s brand of Vital Wheat Gluten. I find it has less of the gluten-y aroma compared to Bob’s Red Mill. Also, Anthony’s Oat Fiber has zero net carbs but other brands may have more. Please keep this in mind when sourcing ingredients.

Cheers,

Mary

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— LINKS —

VEGAN KETO SANDWICH ROLLS printable recipe:

HOW TO MAKE BANH MI (Vietnamese Baguettes) video:

SOY-FREE TOFU video:

CHICKENLESS CHICKEN video:

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These are affiliate links which I earn a commission from when you use them to make purchases. There is no extra cost to you.

ANTHONY’S ORGANIC OAT FIBER:
For Canada:

ANTHONY’S VITAL WHEAT GLUTEN:
For Canada:

NON-STICK BAGUETTE PAN:
For Canada:

OTHER KITCHEN + PANTRY FAVES:

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Comments

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47 COMMENTS

  1. Just pulled these out of the oven. They were easy to make, and did rise (though I let rise longer), and browned quite nicely. I used convection oven on 400, 17 minutes.
    I have been baking sourdough for over 30 years, and giving up bread was a very hard thing. It’s a real joy to bake bread again! Thank you!!

  2. What are the calories on these? Based off of the 20g of protein I would assume the calories are somewhere in the 180-220 range, But I don’t know for sure. I didn’t notice that mentioned in the video. 20g of protein for just bread is crazy good though. I’m definitely going to try this out.

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