Love that...if it's edible it's a win. I've noticed that over my almost 4 years of keto, even the "oops" are quite edible. I think it's because the bottom line is, these are quality ingredients. 🙂
It's like we conspired to make yesterday bread day here on RU-vid! ❤️ I even mentioned biscuits and gravy in my video too! 😂 Finishing them in the air fryer was a great choice. I found that with the added butter, less liquid and more cooking time was the way to go. I actually like that I am able to cook them longer and get a crispier browner crust without them getting dry. 👍🏼
Yes, haha! People kept telling me that you had just done a video but I have been away at a work conference and just getting caught up now! Will watch yours today!
Anita this is why we LOVE you. You are real and so relatable, I have been cooking/baking for over 60 years and still make the mistakes that make me want to smack my forehead. 🤦🏼♀️
OMG Anita, you're human! Love it. You make us all feel so much better to know even the "experts" have a bad day. There is one lady I quit watching because everything she did was so perfect. Welcome to the real world, we love you. Keep it up!
I love to follow along with your video. I am day three on BBBE. So I watch the video a couple of times before I watch the end. My buns were in the oven eight minutes when I saw the changes. Lol. I love this video. They have one minute left and so far they look great. I made four hamburger buns and two hot dog buns. So I’m very excited to have a hamburger with a deviled egg for dinner. This is 7/23/23
I love how you give yourself grace when you make a mistake and your problem solving to salvage a recipe.I am a decent to good cook but a totally inexperienced baker so this helps give me confidence. Thanks Anita for being my friend in my head.
I know this video is old but I just want you to know that I almost have tears of joy. I’m eating a hamburger with one of these buns and it’s delicious.
I made these today using your recipe card. I did use the mesh bun molds but they worked just fine. I LOVE THESE! I had given up on the styrofoam breads and now I can have “bread” again! Thank you!
That's exactly what the pure egg white bread is: chewy bland styrofoam 😅 Your comment really makes me hopeful that these buns are comparable to actual bread. I can live without bread but I know that my husband would appreciate good carnivore (burger) buns.
So I've been making these buns with the frozen butter and love them. I did have one problem with them and that was that they had a egg after taste, which wasn't bad depending on what you use them for so I made a small addition and for me it has completely changed the flavor to a more bread like flavor then egg, I add 2 full tablespoons of sour cream to the batch during the hight speed whipping part. They are amazing!!
Thanks for that little addition, because I'm not a good cook and baker. So it gives me hope anyone makes adjustment ( I don' t call them mistake) You said it right experiment.
We just love your videos! We're glad you showed how to fix things when a recipe kinda fails. We know all too well how that goes.😂 We've learned so much from you. Videos take so much time to put together and we appreciate you not wasting any of your time spent on it. Sometimes you just have to go with the flow. We've learned never to waste any mistakes. Ingredients and time spent are worth a fortune. So some how we figure out how to turn it into something. You're a natural. Thanks again for the shout out! Karen and Therese
Hello Anita! I just did this recipe in a silicone loaf pan and had to mix with my stand mixer for 15 minutes to get some volume… It was gooey and I thougt it would be a big fail… Finally, it rose in the oven and turn great! I looked your video and realize that you whip your egg whites before adding egg white powder and bone broth. Maybe that is the explanation, because i mixed all together: fresh egg whites, egg white powder, bone broth powder, salt and cream of tartar… I will take a note on my recipe card to do it like you next time. I just turned off the oven and it smells so good!
I made Nili’s new butter bread the other day and it’s half gone! It’s amazing. Can’t wait to make buns with the recipe. Did you see Wendy just made her own BBB&E bread with Nili’s butter truck?? She posted it today!
I just made these buns. Wow....They taste like French bread - soft and fluffy in the middle and crispy on the outside. I did add a tsp of beef geletin because I saw that someone else did that on another video. I could not detect an eggy taste at all. Hands down, the best low carb bread I have made to date. My next batch will be with muffin top pans for hamburger buns. And, I'm buying some hot dog trays for hot dogs. I am so happy with this recipe. Thank you Anita!
Hey Girl!! YOU are a GEM!! I just don't like cooking but NOW I am having fun in the kitchen with my Beloved! He LIKES to cook .. we are a couple of old carnivore ranchers who don't have a lot of spare time to spend in the culinary realm but we found your podcasts and now " cooking" has become one of our joys together!! Bless your ❤ heart! Maggie and Mac
I cooked rolls in silicone pan with the little holes - didn't spray pan - buns popped out perfectly. Bottoms browned nicely - Brushed with butter at 20 minutes. Cooked another 5 minutes. They were perfect.
I have tried these with great success. I take a bit of the whipped egg whites and mix them into my yolks. I then fold the yolks and butter into the whites (instead of mixing). I pile them up on a pan (I do not have the mesh pan). They come out great.
Anita, I have to add this as I think it would help for some folks as it helped me. I cut back on the 1/2 stick of frozen butter to 1/4 stick which is 1oz (I weigh mine) as opposed to 2oz and I had less shrinkage. hope that helps.
Doing the BBBE challenge during April 2023. I'm doing it this way BUT I have browned the butter then I'm going to grate it to make it the most "powder" I can. Hopefully it works and gives it a bit of sweetness.
Morning Anita! I made the buns last night. Delicious! I took it with me along with some cut up steak to a buffet we went to last night. I stuck by your directions and cooked it just a bit longer as you suggested. I was able to find a bit of food at the buffet that was "ok" to eat, but having those buns with me in my purse was fabulous and made my dinner! so now we have purse bacon and purse BBBE 3.0 buns. LOL I love your channel as I always say and you too! Your channel and style helps me and I know others so much. Thanks for being you. Hugs to you hugs to the pups for me.
I'm super intrigued! I'm going to use Walmart unflavored gelatin, the kind used for baked goods. It's just gelatin, no sugar, so hopefully it will still work!
I made mistakes all the time in the beginning . I made bread pudding and French toast out of most of it. My husband asked when I would be practicing again. He misses the salvaged mistakes. 😁
I just made these BBBE 3.0 buns. With the Graded Butter. I went by the recipe, but I still watch the videos while I’m cooking because I so easily can mess things up. These are my favorite right now. Thank you again Anita
Loving the thought of the shredded frozen butter! Looks like some egg white bread is on my agenda this weekend. 😋 I clean my mesh pans in the dishwasher. I put them upside down on the bottom rack draped over the other dishes and they come out really clean. 🙂
Hi, Anita! 👋 Nili also did buns today. She said that using a silicone mat instead of the rack works best to make nice brown bottoms. 😋😋😋 I would place the grater into the freezer first to get it really cold. 🤔 God bless! ❤️💙💜 ~Lana
Just made this recipe and it's amazing. I have made every keto or low carb bread recipe ever developed and this is the only time I've ever felt like I was eating bread. Even my husband approved!
I love the outtakes Anita! I have forgotten an ingredient different times and had to add it in the end. Glad the buns worked out for you. I don't have any powdered bone broth to use so I'll have to look at your substitution list. Thank you.
yes, I had to dump all the batter back into the bowl and try to make it look like it never happened, lol! The outtakes sometimes tell the true story! 😂 If you have collagen or gelatin that can replace the effect that bone broth powder has on the bread texture.
I cut parchment circles for the mesh pan. That worked. It made the mesh easier to clean and kept the butter in. These are the best buns yet! I love your method of fresh eggs & powder. All powder makes them "chokey" even with the butter. I use beef gelatin powder instead of bone broth powder.
You did great. Every thing you bake can or can not work out properly. So kudos to you for completing the task and letting us know the things to watch out for! We love your videos. I’m still trying to collect all the ingredients. You know these have to be good with butter. Butter makes EVERYTHING better! Loved the Happy Dance at the end!
I LOVE YOU. YOU TELL THE GOOD, BAD, AND THE UGLY. A TIP I HAVE LEARNED ABOUT ADDING THE LAST POWDERED MIXTURE IS, I STOP THE MIXER AND MAKE A HOLE IN THE BATTER POUR IN THE LAST POWDER MIXTURE THEN START IT UP AGIN. WORKS WELL SO FAR.
Oh Anita just love you, i did notice that you kept your mixer going a little longer , what I do when adding fat is have my mixer off then add fat and turn mixer on and mix fast 10 secs then stir a few turns the whites don't go as flat, you were the one that got me using the fresh egg whites as the powder is so expensive, I use your recipes all the time, just love what you do, but if you were up until 2:30 AM I'm surprised you could even think, I use a box grater too works fine for me, see you next time 🥰🥰
I made some butter buns today. Cooked for near 20 mins. I used the mesh tray like you did but put it on a silicone sheet. They turned out delicious. 🤗🇳🇿
Anita, indigo nili, puts a silicone mat under the baking hamburger bun baker and the bottoms browns beautiful and she shows that using the wire rack does not allow the buns to brown the bottom of the buns.
Great to see you do that recipe. I was wondering about her recipe and wondef if it was that good as was not a big of the last one see did. I will give this one a go.
I just watched an interview with steakandbuttergal, and Sarah indicated PSMF gave her health problems. But with the added fat of frozen butter, I think there would no problem 😊
As always THANK YOU SO MUCH for another amazing episode. But I really really Love it when you amazing bloggers reference each other. Love the collaboration.😍👏❤
I can’t wait to try those buns, i saw Nil’s recipe earlier today, they look amazing, even Neisha, Dr Berry’s wife wants to try them. I have the same mesh pan you have, i just throw mine in the dishwasher, it comes out great. ❤
It is a bread day here on You Tube. Nili baked some buns from her butter bun recipe and used the frozen butter. She mentioned cooking it longer because of the butter content, so you are right there with your experiment. And I just saw where Lindsey Murphy is suggesting to freeze your grater for 30 minutes before shredding your butter. I like your recipe as you utilize more of the fresh egg whites as finding egg white powder or affording it is getting to be a bit much. I have some but if prices don't go down I will experiment with just the original egg whites for this. Also, Loving it On Keto has a manual cheese grater they are using for their frozen butter. You might want to check to see if it is on Amazon Canada. Understand the being tired from watching the funeral. But now having Royal withdrawal symptoms as I had been watching so much, lol.
Thank you for another BBBE bread option. Made this today and it was a gamechanger for me! But I have made your recipe the 4 times this past month and only get 6 buns not 8. I loved it so much that I probably will be making these buns every three days! Thank you!
Lol it's all kind of funny. Love the bloopers. I haven't decided if I'm going to try these or not. Have you tried this......bake the bread in a water bath. My bread seems softer and it does shrink. I thought they looked like biscuits too. Hmmmmm, I may try after all.
I hope all is well with you. I love your channel. I have a tip for grating the butter. Put the grater in the freezer with the butter. When you grate your frozen butter it will not melt as fast. 😉🤗❤️
I am laughing with you - all good cooks wonder what they did to make a recipe and you filmed it - well done Anita hope it still tasted good - will be trying the recipe - wanting to do eggs benedict sandwich made with these buns - I have all the ingredience to make it as well which is amazing and fabulous
Anita, if your interested maybe check out Keto Upgrade on RU-vid too. She’s a pastry chef who just opened a keto bakery and even uses the frozen butter to make puff pastry, so amazing!
It's interesting to watch Keto Upgrade yes but The only downside... she uses lots of odd ingredients that in my book are questionable. Oat fiber, vital wheat gluten, psyllium husk, etc., etc.... ingredients that just don't work for a lot of folks, especially if looking for gut healing. But...to each his own 😊 If you're lucky to have a great digestive system, why not.
I enjoy Keto Upgrade very much but I cannot have most of the ingredients that she uses unfortunately. I do think she is a genius baker and knows her stuff but my tummy says No Way!
I love your channel and appreciate all the tips. Keep up the great work. If i may suggest an idea for your egg white powder situation though, i hope it is helpful... Make your own. I do it all the time, not because i can't get it here in the US but because its super easy and I can make them for half the price. Whip as many egg whites to very stiff as you think your dehydrator will hold, if you don't have a standard dehydrator the ninja will do it. Spread the whites about half an inch thick on a solid dehydrator tray pan, Set at 115 to 125 for about 6 hours. Scoop off trays and put in a baggie and crush. You don't even need to use a grinder.
Wow! Thanks for this! I am actually heading out today because there is a dehydrator on sale $100 off at Canadian Tire! I am getting it for my DIY Carnivore Crisps but to have another use like for it is really exciting! 💗
@@KetogenicWoman I might give it a try because I have trouble with arthritis to use anything by hand. And I don’t wanna buy a salad shooter. i’ll report back to you if it works.
You handled this so great! Teaching moment: you said obviously you couldn't put them back into the oven for a few more minutes. Can you please explain why not? Thanks for your videos!!!
Well now I'm rethinking that statement because it holds true for traditional baking with gluten and yeast, etc. All the rising and falling of the dough will make for a weird consistency. But it might have worked with this recipe! And 5 minutes in the air fryer was a real fix for them so the oven would have been the same I think. If only I had more sleep that day, lol!
No need to apologize, it's real life youtube ala Julia Childs. I love it. Still gathering ingredients to try all the versions of this 3BE bread/bun. Exciting. ♡♡♡ Be well.
Yes you can! I have made BBBE buns in the airfryer during our summer heatwaves! Now my air fryer (Ninja 5in1) does have the bake option so not sure if all of them out there do that. In this video at around the 14 minute mark, you can see me using my air fryer for the buns: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-oXcovMHXOFY.html
You did AWESOME!! Everyone makes mistakes. human 😊 Nili also said she reduced the liquid as butter brings more moisture. But as You are only using eggs as Your liquid?? can't do less... ? Seems just placing in air fryer did the job right? & yes... I think having the yolks & butter ready & doing that as swiftly as possible may keep more loft in the buns. ?? You will perfect it & let us know. I do want to try Your much stripped down version but I love Nili's complex version so... I want to be brave & try it... might be better for me. Thank You again dear Lady!! YOU ROCK!!
@Ketogenic Woman I know nothing about any of this. With that in mind, the allulose that allows other egg-white breads to brown always gets mixed into the *entire* loaf, imparting more carbs than are desired. I've noticed that when cooking, only the allulose exposed to the oven air browns. Here you skipped adding allulose entirely and buttered the tops to get some sort of browning taking place. BBBE dietary restrictions aside... To get the browning benefits of the allulose (with many times fewer carbs), could you not mix a tiny tiny fraction of allulose into the butter that you are brushing the tops with, and possibly the sides of the wells, to get that same browning affect? The above idea is not strictly BBBE, but if this works then the amount of allulose would be so negotiable I imagine it wouldn't matter regardless of the diet restrictions.
Lol Anita, I can’t find the video that has you making buns without egg white powder. Could you tell me the title as that is the one I’d like to try 😊. Hi from Edmonton ❤
I've never been able to egg yolk powder here! But if there are instructions on how to reconstitute the yolk powder to be like actual yolks then it should work!
Hello from Alberta! I've made these twice now. The first time they were quite wet inside, you know ther sound. This time they were not quite as wet but still wet. I'm using the mesh bun pan, cooked them a couple minutes longer. Do you think it could be too much butter or something else? Though they are still delicious with cream cheese on them😋
I did have one batch come out kind of wet like you describe BUT a coupe days later that wetness was gone! This was using the silicone pan (which I think is a good idea if adding the grated butter!).
This is a different recipe than her recipe. You can certainly try tweaking the BBBE buns to use less yolks, my purpose was to take my tried and true BBBE recipe and incorporate her idea to use frozen butter. It was all about seeing what affect on the texture would be.
