The Ultimate Keto Cinnamon Roll w/Bamboo Fiber- No Almond Flour and High Protein

It's AMAZING that you can create a universally loved cinnamon role recipe with so few carbs. You're a genius.

I don't know why you seem enamored with bamboo fiber when oat fiber is tasteless and now available for less than half the price of bamboo fiber. Plus, because of its affinity for water, allulose should not cause a problem as the sweetener. Replace the coconut flour with TVP food processed to a flour consistency and golden flax seed ground to flour. Then mix in a 50/50 blend of xanthan gum & guar gum with the dry ingredients instead of xanthan gum & gelatin. Ratio of oat fiber, TVO & flax is 3,2,1 plus a total of 1-1.5 tsp of the gums (again, that is total, not each). This blend works well as an all-purpose flour substitute...though, because of the affinity of oat fiber for water, extra liquid is needed.

Important Note: Xanthan gum by itself is a thickener, NOT a gelling agent. And gelatin is not synergistic with xanthan gum....whereas xanthan & guar together are synergistic and produce an elastic gel. I would bet that a half to 3/4 tsp of each will create enough gluten texture that the eggs can be replaced with the aquafaba from a can of chickpeas.

Also, you are right that yeast cannot feast on allulose...but there is absolutely no reason not to use a tsp or 2 of regular sugar for the proofing. Even if the yeast did not use it us (which it will), you are talking about less than a gram of carbs per roll. Going keto does not mean eliminating every sing gram of carbs from your diet...which would probably be more hazardous than the carbs themselves! Get your xanthan & guar gum online from Walmart for under $10 for 2oz & oat fiber . Nunaturals oat fiber is $5 and TBP is available for under $3/pound in 5 pound quantities.. Don't get ripped off for $15/pound, or more, for things like pea protein.

The point of my substitutions is to simplify the recipe to include ingredients that are more commonly available, and also keep costs to a minimum. It is outrageous that the cost of a single roll or bagel costs can be $4-5 when ingredients cost $12-25 per pound compared to $2 for 4 pounds of flour...meaning anyone on a limited budget can't afford most Internet keto & gluten free recipes.

Theres 3 diff types of bamboo fiber. Hopefully its made from banboo shoots. It works like metamucil on me (in a good way), hopefully its not unhealthy!

Can you use egg white powder. I’m allergic to whey

Like that you are sharing a recipe without nut flour. Nuts make me feel miserable.

I don’t usually post any comments but I had to write to say Thank you so much for sharing this amazing recipe! And the I depth step by step instructions are super helpful! First time they sank quite a bit. 2nd time worked a treat! I think I the extra prooving time was needed. I used almond milk and works totally fine, trying to keep calories down 😊 also used the oat fibre I had rather than buying bamboo I don’t. Super super recipe ❤ that I can now make for my diabetic parents 🥰

Any thoughts on how to turn this dough into Easter hot cross buns?? I miss those the most 😢 don’t mind a handful of raisin in there 😂

Hi, Alicia I have a question what temp would you set for the Brod & Taylor Folding Proofer & Slow Cooker (Proofer). Would you set it as if you were doing it in the oven? My oven is old and it does not have the fan you mentioned.

You are sooo good at this. I feel off the wagon and I literally dont know why. There is really nothing that I want that I cannot make.

LOL "gloopy stiff power" - you're awesome!

Hi Alycia can you swap the whey protein with egg white protein thanks

I used this recipe to make King Cake for Mardi Gras. It turned out awesome!

Last night I tried to experiment with the recipe for victorias kitchen flour that has bamboo fiber in it (2.0).....as an almond flour replacement in fat head dough. Was trying to make hubby a pizza.... I baked the spread out mixture in the oven until very slightly golden, then put the toppings on and broil it.

A lovely surprise happened (and I forgot to add yeast to it to give a yeasty dough taste) ..... The crust was just like pie crust or like the unsweetened crust for squares or the base for a lemon meringue pie.
It was perfectly structured, I am still planning in my head the various sweetened uses.

Bamboo is very surprising. I even found a channel called Bamboo Love.... They use a 80/20 split of bamboo and psyllium for bready products.

Phew, got my first batch in the oven at 105, it has a proofing setting. Im excited to see if they double in size. (theyd dint quite, I think i screwed up with the yeast, i used instant and bloomed it.) I should have mixed the granules with he dry ingredients instead. I used a silicone baking mat for the dough, it did not stick to it at all, and an oiled parchment paper on top for the rolling. I also used dental floss to cut the rolls, just loop it around and pull, perfect cuts every time!
Half the dough I did with vanilla spread, and the other half with banan flavor.
They just came out and are delicious! I baked them on 150c for 20 min, and that was too long. Next batch ill check on them more often. They honestly rival regular cinnamon rolls. they dd not have that horrible vital wheat gluten taste that my bread rolls had.

Thank you for all your content. You must work very hard!

Sorry not gonna watch 32 minute video to make cinnamon rolls. Make them shorter if you want people to watch

Second batch much better! I have a counter top air fryer/oven thats very effective so i baked thrm on 175c for 15 min, and then down to 150c for 10 min.checking every 5 min for color. Might have overbaked them but color wise they are perfect. I also found that the filling wasn't enough for the dough so i just mademore of it. I blend the golden lakanto in to a powder. Amd only use ceylon cinnamon of course.

Thanks for the recipe. I tried it today, weighed out everything, and it was more like a batter than a dough. I did use oat fibre instead of bamboo, so not sure if that was it. My eggs were more like extra large as well, so that could have been part of the problem. Im starting to understand the frustration with using different brands of all these dry ingredients. I added a bit more oat fiber and they are proofing right now. Sure hope they taste good:)

Do you have the brands you used listed? I didn’t hear the brand names during video. Thank you!

Can you please make a cinnamon roll w/o bamboo fibre…..it’s unbelievably expensive here in Canada

People in Germany & many other countries have been eating bamboo fiber for many years.

Would it help to chill the dough roll before cutting, or would it interfere with the rise?

These make me so nostalgic for my mother’s baking. I loved her cinnamon and caramel rolls. I’m not sure I’m up to the challenge, but I’d like to make them ❤

what brand of grass fed gelatin do you use?

Hoy prepare esta receta; salio deliciosa !!!!; muchas gracias Alycia ; Para " proofing"; hoy es un dia caluroso, asi que lo saque al patio bien protegido y si funciono

I replaced with oat fiber. I kept adding 1/3 c to thicken. It’s like cake batter and won’t roll. Ugh! I put it in the fridge which will ruin my yeast

I’m looking for your written recipe and can’t find it. Please let me know where it is.

Any info on the nutrition amounts?

Has anyone ever made a glaze that doesn’t have a cooling effect? I would love to know how please thanks!

Any chance you have a receipt with less ingredients? I don’t have luck baking and there are ingredients I don’t have. The whey protein and grass fed gelatin. Thx

I appreciate the knowledge you have accumulated from experimenting with the keto lifestyle. I’m not sure that I can afford all the stuff you are using here on my budget though. But I like the recipe and I’ve seen some of your other videos that I can try. It’s been very difficult trying to change my lifestyle since I was diagnosed with diabetes. And I’ve found that it is expensive to eat healthy but it is less expensive if you can make it yourself rather than buy ready made foods. My wife was also a pastry chef. She made deserts and huge wedding cakes. But due to severe health problems is retired now. And she can’t help me figure this out in the condition she is in. So I have to depend on helpful honest people like you. Thank you for trying to help the rest of us out.

I've proven I'm not a baker. I measured all your ingredients by weight and used many of the same brands you do (IsoPure for example). My dough never formed into anything resembling a dough. It was like a real, thick, sticky cake batter. I tried adding another tbsp. of bamboo fiber and about 1/2 tbsp. of coconut flour and no luck. It was sooooo sticky no matter what I did I couldn't roll the dough. I've made other recipes of yours and they worked great (buttermilk biscuits for example). Can you comment on what speed you mixed the dough on and/or for how long? Also, do you have any suggestions on how much additional flour to start adding and what ratio (i.e., how much protein/bamboo/coconut)? I am really craving a good cinnamon roll right now. Thanks for any advice!

What I would like is to have my local bakery make this... I would buy one or two... far too intricate for me to make!

Can I substitute whey protein in this recipe? We don't use whey protein in the house and I'm hesitant to buy since it's kind of expensive.

Always wondered when a recipe calls for softened cream cheese if you can use the “whipped “ Phillie cream cheese?

Want to try this I hope it comes out as delicious as you appear to be enjoying it!
Do you have a recipe for a glaze instead

I love it that you don’t use almond flour….i hate the taste and have pretty much given up baking until I found your channel

I am sticking with Oat Fiber!

I am having company over the holidays so I thought I would bake them, then wrap and freeze, reheat and frost when company is here. Would that work?

Just started watching your channel and love it. You mentioned your bread recipe so I went to your blog and can’t find a regular bread recipe there. Please let me know where to find it. Thank you.

Can use soy protein isolate, whey, bamboo or whey cuz of dairy free. Any other suggestions?

Does whey protein isolate contain casein?

Good video.. I appreciate all the tidbits of valuable information you share concerning the ingredients, etc. Keep up the good work!🎉

I LOVE that you don’t use nut flours!! Your channel is a needle in a haystack! I can bake again ❤❤❤

I so appreciate all your efforts and testing that ultimately saves the rest of us time and $$$- as all the keto ingredients are quite spendy! Just curious, have you tried plain whey protein powder as in “Naked Whey”? I was wondering if that would work as well as whey protein isolate or if it is heavier/ does it create the same lift or not?

I appreciate your dedication and integrity. Bless you!

Everything seemed "doable" until the "special" ingredients...whey protein isolate, which I DO NOT have in my pantry and only "workable" sweetener maybe Swerve...white or brown...next recipe...😂

This is so awesome. Thank you ❤

Hello Alycia,
I live in the mountains. 5,200 feet altitude. Do you know what corrections I should make to your recipes to make them work better?