This low- to net zero-carb bread can be used for bagels, pizza dough, and breakfast bread rolls.
I've made at least a dozen types of keto/fathead breads which all have slightly different variations of ingredients. The flavor of these is delicious! The execution, however, is problematic, hence the 4 stars instead of 5. I tried 1 bun using the stated method (cutting in half BEFORE baking) - the two halves turned out like small "cookies" and were very small and thin, about 3" in diameter, about slider bun size but thinner. It was also difficult to keep the dough from becoming misshapen when cutting it raw. I baked the next three buns without cutting them in half first. I rolled the dough into a ball, flattened it to about 3/4" thickness and baked for 12 mins. Not only did these produce bigger buns, it was much easier to slice them in half after they had baked and cooled. Another issue: 425F was too hot (at least in my oven), so I lowered it to 400F and they came out perfectly browned. I made my first one into a turkey sandwich - DELICIOUS! These would also make great breakfast sandwiches with egg and sausage rounds, or shaped into biscuits. They definitely have an eggy texture, but if you are used to fathead breads, you will love these!
Read More I've made at least a dozen types of keto/fathead breads which all have slightly different variations of ingredients. The flavor of these is delicious! The execution, however, is problematic, hence the 4 stars instead of 5. I tried 1 bun using the stated method (cutting in half BEFORE baking) - the two halves turned out like small "cookies" and were very small and thin, about 3" in diameter, about slider bun size but thinner. It was also difficult to keep the dough from becoming misshapen when cutting it raw. I baked the next three buns without cutting them in half first. I rolled the dough into a ball, flattened it to about 3/4" thickness and baked for 12 mins. Not only did these produce bigger buns, it was much easier to slice them in half after they had baked and cooled. Another issue: 425F was too hot (at least in my oven), so I lowered it to 400F and they came out perfectly browned. I made my first one into a turkey sandwich - DELICIOUS! These would also make great breakfast sandwiches with egg and sausage rounds, or shaped into biscuits. They definitely have an eggy texture, but if you are used to fathead breads, you will love these!
I love this bread so much! I have been making it with different cheeses and adding things like bacon, onion, garlic... I made it into bagels. Love it! I also mixed Italian seasoning into the flour. Rolled it out. Baked for 10 minutes at 375°. I then put garlic butter instead of sauce. Topped with chicken, broccoli, mushrooms and mozzarella cheese. Baked it for another 5 minutes untill the cheese was melted. Turned out great! The family loved it!
This was awesome. Did as the other review suggested and sliced after baking-worked perfectly. Even my bread-loving husband, who suffers through taste-testing my Keto recipes, loved it. Thank you for the recipe!
AMAZING!!! Use it as bagels with cream cheese and everything bagel seasoning, and bread for sandwiches or just eat it plain. We love them!!! I’ve made this recipe three times so far!! YUM!!
Made as directed, but planned to cut the buns after baking at 400. They were just right - no cutting, so I had 2 tops and 2 bottoms and 4 burger patties! LOL. Will double the recipe next time, but it was delicious. We haven't had bread for about 5 months and this was a super treat! Thanks for the recipe!
I read some of the reviews first, so I didn't try to cut the raw dough. I heartily agree that the recipe needs to be doubled at least! So tasty! Would make great hamburger buns!
We loved the flavor and texture, but were a bit disappointed in the size of the rolls created. We'll make double batches in future (at least!). Definitely a favorite, though!
They just came out of the oven. Flavour is amazing. Texture great. I followed advice from other reviewers & didn't cut prior to cooking. I also reduced oven temp to 400F, cooked for 14 min., could've used another 1 or 2 minutes. I doubled the recipe, place them in a pan I have that has almost 4" round holes. Only got 6 buns, should've just made 4 for burger buns as they were a bit small. Question: does anyone know why the dough gets placed in the fridge? I assume there's a reason, just seems that the baking powder is activated & dough is nice & puffy & then not so much when it comes out of the cold. Wondering if it would work (& they would rise more) if we skipped that stage?
This has been a go-to recipe for me for years. Even people that don't follow the keto lifestyle love this bread. Highly recommend this recipe!
