LOW CARB YOGURT BUNS
Low Carb Yoghurt Buns
This is my first bread recipe on the website, even though for us it was the most important part of going completely low carb.
Well, the story went…..
As we were going completely down with carbs, I have slowly started eliminating all the side dishes like potatoes, rice, pasta etc and either trying to replace them with low carb version or omitting them completely.
First went reducing it in portions and later followed by removing it completely. All of it worked except bread.
Bread was for us the biggest hurdle. I just could not find any type, which Sophie would like. I have tried at least 20 recipes, all of which were refused. Until a friend of mine suggested to completely remove bread for a certain period and then reintroduce the low carb version.
Low Carb Yoghurt Buns
And guess what?
It did work. Well, it was not like ” Woho that is awesome”, but it was kind of accepted. And since we did not have any other (normal ) bread in the house, there was no option to go back. We used to do “Taste competitions”, where I baked 5-6 different variations and each. Then divided them into plain, toasted, buttered, oiled etc just to make it more exciting for Sophie. I then cover her eyes (as we know seeing is part of like/dislike choice) and we all try each and give points. The one with most wins and that is then baked for a while.
She still loves those competitions and this is how we find what to use for the next few months if she gets bored of old choices.
Low Carb Yoghurt Buns
Those buns are our choice at the moment and all I do is to bake them in big batches. After they are cooled, place in the freezer and then every day take few pieces. In that way, it always stays fresh (since homemade products do not last for long as we know).
Buns types are also more popular for us because Sophie is the only one, who eats bread on a daily basis and therefore it is much easier to store them in the freezer.
But let’s get to the recipe:
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Per bun: Calories 125 Kcal, Carbohydrates 2g, Fiber 1g, Protein 6g, Fat 10gLow Carb Yogurt Buns
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Ingredients
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Low Carb Yoghurt Buns
Do let me know in the comments below how you like it.
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24 comments
It would be nice if the recipe were written in standard American measurements. I could convert measurements but don’t want to take the time. Sorry, they sound good.
Dear Naomi,
I have added US measurements in brackets. Hope that helps. Wish you a nice day.
Zuzana
is grained Almonds the same as Almond flour?
Dear Linda,
There are 2 types of almond flour. One is more like grained almonds, (a bit more grained by some brands) and one is un-fattened. More like coconut flour texture. Just look out for grained almonds without the skin to give the nice light look plus the gentle texture.
Zuzana
What is xantan gum?
Dear Suzanne,
Xanthan Gum is a plant-based binder/thicker – it’s similar to corn starch. It’s usually in the gluten-free or baking section of grocery stores.
Added to recipes makes them rise better. Without, you do not get that nice fluffy rise in the buns. No problem digesting
Hi Suzanne; there are also substitutes that you may already have in the house. Here’s a link:http://gluten-free-bread.org/5-alternatives-to-xanthan-gum-and-guar-gum-in-gluten-free-baking
From Kerry (New Zeland):
This really is the BEST LC (White) Bun I’ve ever had. I’m from Canada, so whoever is reading this I used ‘Liberte 5% Greek Yogurt
What is the oven setting for US?
Dear Julie,
Thanks for asking, I have already added it in the recipe. It is 302 Fahrenheit. Do let me know hoe the buns went. Hope you will love them the same way as we do.
Zuzana
Do these freeze well? How do you store them. Thanks
Dear Rebecca,
I freeze them always. Double or triple the batch and keep it in the big zip log bag. Every time I take 3-4 pieces out, just for couple of days. It stays fresh and saves me lots of time baking it often.
Zuzana
Had only vanilla protein powder, so added a tad bit of garlic powder
Used a muffin top pan and made 6 buns and 6 dinner rolls. Awesome!
Really Barb?
What a great idea to turn them into something sweeter. Was it too sweet? I am thinking of english scones…… ta daaa a new recipe already in my head. Thanks for brainstorming 🙂
Zuzana
What does the protein powder do in the recipe? Can I leave it out or use something else?
Thanks x
Erika,
It really makes the buns much more tastier and more bread like with consistence. But of course you can try adding some other nuts flours as a replacements. But frankly, I have not tried it, so cannot recommend any in particular. Do let me know how it went. Maybe you will discover something brand new 🙂
Zuzana
How much almonds did you use? One cup or 250 gms? In my experience, one cup would be 112 gms.
Dear Janet,
You are so right and my big apology. I only use grams and therefore did not realized the mistake. I have already changed it, but have no idea how did I convert it before.
Hope you have not baked it as yet.
Zuzana
Thanks for the info 🙂
When I pull them out of the oven they are risen but after 5 minted they’ve lol fell. Do you know why that would be happening?
Dear Cortney,
I would suspect, that they have not been fully baked from inside. once you opened them, were they properly baked?
Zuzana
Hiya,
Yes they were a little bit doughy. I’ll try longer next time.
Thanks!!
How essential is the oil? What purpose does it serve? Flavor or essential to the baking process? I’d like to eliminate totally as I do eat oil (or fats of the like). I’m going for more low calories than low carb. Thanks.
Dear Jessica,
Oil helps this to keep it a bit more moist. But if you do not like, you can use butter instead.
Have a great day
Zuzana