Holy Grail Almond Buns | Keto Bread Alternative | Caveman Keto

Holy Grail Almond Buns | Keto Bread Alternative | Caveman Keto


today on Caveman Keto’s Recipes I’m going to show you the most popular recipe from the website It’s the Holy Grail Almond Buns, but before we start I want to talk about the temperature ingredients this is very important for
this recipe everything has to be room temperature or hot for it to mix properly a lot of people store their almond flour in the refrigerator or freezer so make sure to bring to room temperature either by microwaving it or just keeping it out. now the other thing is the eggs need to
be warm so you need to put them in some
warm a water few minutes for cooking and also the butter is be completely melted. start this recipe by combining the dry ingredients first mix in the Splenda, then mix in the baking powder. Whisk it all together to make sure that the baking powder is evenly distributed throughout the Almond flour. Next it’s very important to add your room temperature eggs. Now at this
point it’s going to start to have of the correct consistency but
it’s still going to be a little gritty it’s still going to be kinda hard to
spread out and that’s the normal this is why you do it this particular order. So you mix it together with your whisk. You can see this would be kinda hard to you spread out and a lot of people on
the website and online said this kind of their final consistency. The
trick is then add the warm butter. And then, this will bring it back to a liquid consistency. Now it won’t stay like this forever so make sure to pour it soon after. Now you have an easy to spread mixture. If it doesn’t look like this
heat the liquid up heat the entire thing up or just start with
a different batch now for the most important part of the recipe, you have to use a muffin top pan without it the batter will just freely
flow next you want to set your oven to 350
degrees and place the Almond Buns in the middle, cook them for 8 to 11
minutes here are the Almond Buns after eight to 11 minutes at 350 degrees you can notice that around the edges they’ve turned brown and that indicates that they’re pretty much done take them out and let them sit for a few
minutes I like to take a little spatula and pull them out
and set them on the side to cool and you can notice that the back is perfectly golden brown and you just cool like that and this is
the end! now you can go and make your lunch

100 thoughts on “Holy Grail Almond Buns | Keto Bread Alternative | Caveman Keto

  1. You could definitely leave it out. You could also replace it with spices and herbs to make it a more savory bun!

  2. Thanks! The main difference between the whoopie pie pan and the muffin top pan is the shape of the cavity. The whoopie pie pan is much smaller, about half of the diameter. A whoopie pie pan is normally 12 spaces and the muffin top is 6, so for a bun, you want the muffin top pan. Whoopie pie pan muffins would be more the size of a cookie or a slider bun. Additionally, the whoopie pie pan is rounded and the muffin top pan is more square on the edges. Overall I would get the muffin top pan.

  3. Why are you using granulated splenda, which contains dextrose to bind the sucralose, which contains carbs, but are mentioning to ditch pre-shredded cheese due to the potatoe starch in it? I see some unconsistency here with avoiding un-necessary carb sources.
    While the almonds are helping to avoid the GI spike from the dextrose it is still a note-worthy amount, being .6 grams per package of granulated splenda. 1g of potatoe starch has about .9 grams of carbs.
    Just wanted to point that out.

  4. Thanks for taking the time to comment! You're right, you could substitute liquid sucralose or liquid stevia and drop those extra carbs from the Splenda! I think a lot of people lean towards splenda because its a lot easier to portion, 1/2 Tbsp is easier to measure than 4.5 drops of liquid. In terms of the cheese, I eat a TON of cheese so it would add up being 1 – 4 carbs per ounce of cheese whereas I don't eat these all too often and the splenda adds just .75 carbs per batch so 0.125g per bun

  5. Great way to still enjoy your breast favorites. These bun are a staple in my house. I leave out the sugar sub and add a tsp of vanilla

  6. I'd like to use Truvia in place of Splenda, do you happen to know the conversation rate? Can't wait to try this recipe, thanks! 😀

  7. splenda?  have u googled how this stuff causes brain cancer?
    all artificial sweeteners have been fed to laboratory animals and they developed
    various diseases like brain cancer

  8. You are RIGHT!!!! "Best thing to ever happen to Ketogenic diet" and my meals!!

    I make these every three days on a muffin top bun maker! They are sooo yummy and satiating. I alternate between coconut oil (they turn out slightly dryer), butter and avocado oil.

    I use these as buns to enjoy a nice open face home made burger or as bagels with cream cheese and turkey sausage.  I only enjoy 1 bun at a time but can have up to 3 buns a day. They take away my carb cravings and make my tummy happy so it does not ask for more food for hours (sometimes 4+ hours). They say eat small meals – I seem to be doing fine with just three small meals a day because of these buns (and Bragg's apple cider vinegar before each meal).

    Thank you for sharing such a great recipe!

    PS: I actually added some of my favourite spices I can't live without: Cardamom, cinnamon and caraway seeds. 0.25 teaspoon each. I add these three in almost everything I eat and drink. Great in coffee too (bullet proof or plain).

    PSS: Why only 20 videos?? You are so great at this!

  9. Splenda? Mmmmm the fecal matter of genetically modified e-coli bacteria. Why not use stevia? Why does it need sweetness at all?

  10. this splenda/stevia thing on the thread is dumb. how about you guys put what you want and just move along.

  11. I have been seriously debating doing keto because of the lack of bread… but I figured I would give this recipe a try. I wasn't expecting much, but DAMN!

    This is actually a viable bread replacement! Try it people! I actually PREFER this to bread and I'm not even doing keto! (currently)

  12. http://articles.mercola.com/sites/articles/archive/2009/10/13/artificial-sweeteners-more-dangerous-than-you-ever-imagined.aspx

  13. this is a must try! mine came out like a corn bread texture not sure if thats how they suppose to be, but man they were good as hamburger buns! as closes you gonna get to real bread!

  14. I've just cooked these and they have turned out ace! I added some garlic and onion powder and salt and have to say they are very tasty. It is the first time in the history of my life I have managed to cook something successfully with almond flour. You are a genius! 🙂

  15. I love these things.  I recently made two batches and added Stevia-sweetened chocolate chips to one batch and I'm using the other batch to make strawberry short cakes.  Even my husband likes them.

  16. I am not concerned with the cost of flour I really need to know if coconut flour can be used. Almond flour is too high oxalate and causes kidney stones. Coconut and tapioca flour are the only low oxalate no gluten flours I know are safe for me to use.

  17. Easy and fast but the taste is well… horrible. will just stick to veg and meat. rather cheat and have a real bun than ever eat that.

  18. I like this recipe but I highly recommend that you do not bake splenda. Cooked splenda has recently been shown to produce highly toxic carcinogens. Be careful.

  19. I have a plastic bowl like that one, didn't buy the set, I just got the big bowl, I notice how you held on to the lip, I didn't notice how great that would be when I bought it, i love to be able to hold on that part while I'm mixing pizza dough, makes me a pro, dough mixer. The buns look great, do you think these can be made with the peanut butter bread recipe? I thought maybe a bun type might me good also, Thanks.

  20. I prefer to make flax buns. The carbs in flax are all fiber and so net carbs are 0. and because it is so high in fiber it good for your GI tract.

  21. These are terrific! They make great French toast and also meat loaf sandwiches, especially the next day. I cooked one batch too long and they were crispy and delicious, too.

  22. i wouldn't microwave it personally … kills the nutrients…….also have you ever considered using Stevia or coconut sugar as an alternative to aspartame sugars such as splenda and sweet and low ?

  23. My wife makes these all the time. They're great, however ours self destruct very quickly when used as bread for sandwiches or hamburger buns. They crumble apart. Any suggestions as to why?

  24. I make something similar but in the microwave:

    In a cooking sprayed cereal bowl or microwave dish:

    1 tbsp of olive oil
    1 tbsp of water
    2 eggs
    Blend
    Add:
    1 tbsp of coconut flour
    2 almond flour
    1 psyllium
    Pinch of salt
    Pinch of baking soda
    Garlic powder and dried onions for flavour
    Blend it all together.

    Nuke uncovered for 3 minutes. Let cool and then slice in half. I sometimes toast or fry the slices in bacon fat if I'm making a bacon cheeseburger.

    BTW, you can skip the psyllium (I add it for fibre) as well as the coconut flour and just replace with more almond flour, but I like the texture with the coconut flour to it. But this will rise up to a pretty good sized burger bun or sandwich bread and has similar texture and tastes great!

  25. I used a cupcake pan to make "biscuits." I used 2/4 Almond flour and 1/4 coconut flour and I was afraid they were gonna come out dry. They didn't! They tasted amazing, actually. I honestly can't wait to get more Almond flour and try it without the coconut flour. They were moist, soft, and just so good… I don't have to miss sausage, egg, and cheese biscuits anymore! Yay!

  26. I never want to eat regular bread again. That shit was delicious. I used Sucralose (4 packets) instead of splenda though. So good. It was like butter pound cake and sweet cornbread had a baby. Noms!

  27. Why this wasnt in the description idkwtfn
    INGREDIENTS
    ¾ Cup Almond Flour
    2 Large Eggs
    5 Tbsp Unsalted Butter
    1.5 tsp Splenda (optional)
    1.5 tsp Baking Powder

  28. really crying over splenda? people really? don't use it then… if it's not that it's the type of flour he uses can we just enjoy the food…..

  29. try stevia its a natural plant based sweetener instead of splenda. artificial chemical sweeteners make your body produce insulin because it thinks youre eating sugar and can kick you out of ketosis

  30. Lmao.. people who smoke drink and eat ass and genitals talking about splenda being bad 😂 HELLO IS ANYONE IN THERE??? Big Sugar hates competition VIVA SPLENDA!!!

  31. The part where he spread the batter in the pan at hyper speed made me really happy…why? Just because…

  32. I just now made some of these for the second time. They're great. 👍🏻👍🏻👍🏻
    The first batch was SO gross. I accidentally used baking soda instead of baking powder. Tasted like ammonia. 😖

  33. Thank you for this recipe this is the first that almond bread i come across that does not have a spongy texture and taste like egg. This is so tasty and good.

  34. Hi I'm cookwithmajor that's doing low carb keto youtube videos. I found that our videos are being downloaded and reuploaded to a facebook page for their own benefit.

    I would recommend to file for copyright page.
    Here's the video of your video: https://www.facebook.com/ketocookbook/videos/514170998918891/

  35. OMG delicious … but DO NOT USE SPLENDA!! (Super toxic!!) instead of splenda I used 1 tablespoon of Inulin powder (chicory root) and I used salted goats butter. Truly yummy … especially with a bit of cream cheese spread 💗

  36. I am definitely going to try these could anyone tell me the carb count I am new at this. Thank you for the great video

  37. Tried the recipe today and was grateful for the tips in the video which kept me from making rookie mistakes. Turned out pretty good, thanks for the guidance!

  38. Spectacular buns.they are so easy to make.im why I didn't try earlier.
    Gluten free stuff is so expensive in our country

  39. These are good but a ton of FAT, so you have to figure out how much fat you will eat in the day before you eat these.

  40. Hey. A week ago, Vova and I went on a keto diet. And try to prepare various keto-recipes. Today we have prepared keto-buns, as there is not enough bread
    Cooking is easy. We will need:
    ✔ 4 eggs
    ✔ 50 gr. almond flour
    ✔ 4 tbsp. olive oil
    ✔ 1 tbsp. oregano
    ✔ salt to taste
    😋
    Mix all the ingredients in a bowl and pour into molds.
    Bake in the oven for 25 minutes at 200 ° C.
    Keto-buns are ready !!!
    Bon appetit

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