My best keto vegan "bread" yet

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I'm a life member of the Vegetarian Resource Group so I get the Vegetarian Journal. In the past issue, they had a recipe for rolled buns.

The recipe included a regular dough and a gluten-free dough recipe. The Gluten Free Dough still had ingredients I can't eat (not keto friendly, so to speak or trans fats -- like margarine). So I substituted. Here is the recipe I developed (I used it for the cake -- rolled up cakes -- and for "bread" without the sweet filling):

I took 2 1/2 cups plain coconut "milk" (not the canned stuff -- the kind that's in the vegan "milk" section in containers) and put in 2 tablespoons of coconut oil. I also added a pinch of stevia powder. (If you are making cake with the dough, add another 1/4-1/2 teaspoon of powdered stevia. If you're making "bread" don't add more stevia -- it's sweet enough between the coconut flour and stevia in the yeast.) I heated the "milk" until it didn't feel cold or hot on my skin (if it was too hot, I let it cool until it was "there" -- better to be a bit too cold than a bit too hot -- the heat will kill the yeast) -- then I poured in one packet of yeast and gave it some time to bubble (making sure to get the yeast wet without stirring -- push the yeast down rather than stirring).

I then put together the dry ingredients -- 2 3/4 cups to 3 cups coconut flour and 1/2 cup almond flour, 2 tablespoon powdered psyllium husks, 1/4 cup ground chia seeds (I can't use flax seeds), 2 teaspoons aluminum free baking powder, and a tablespoon of konjac starch.

I stir the dry ingredients and checked on the "milk" and yeast. If it looks like it's growing, then you're ready to put it into the dry ingredients and mix it all together into a dough.

If I'm making the cake, I made a sweet filling (cinnamon, coconut oil, stevia mixture simmered in a frying pan until blended -- spread this on rolled out dough then sprinkle chopped pecans and/or walnuts -- or a sweet cream cheese filling (one container of vegan cream cheese -- I use kite hill) with a bit of cinnamon, stevia, some grated citrus zest and chopped pecans and/or walnuts, etc.

If I'm making "bread" I make the dough into whatever shape I want -- bagels, small loaves, I even did a small braided Halla (bread for Shabbat -- the Sabbath), though that was less successful in staying together.

PS -- I forgot to mention that once you make the dough, let it rise (it won't rise much, but it does help the texture. Last week, I let it rise (covered with a towel sitting on top of the freezer) overnight.) I also forgot to mention that you bake it about 30 or so minutes in a 350 or so degree (Fahrenheit) (I think that's about 175 Celsius) oven. When you make the cake, roll out the dough (between two pieces of parchment paper), spread the filling (your choice) leaving about 1/2 inch on each edge, then roll it up (using the paper if you need it -- it should be loosely rolled, not tightly, like a fruit roll-up), pinch the edges, spray with a bit of coconut or olive oil, pre-cut into 6-12 slices (it's not hard to cut) -- the ones I had were pretty much wide and flat -- reminded me of my late Mom's roll cake back in the days when she still baked for the holidays.

For the bread -- make into loaves, rolls, bagels, even Halla (though it's hard to braid because the "ropes" are thick). I haven't tried boiling bagels yet -- I'll let you know how they come out if I try it tonight. Lay them on parchment paper lined cookie sheets and spray with olive or coconut oil (or brush with liquid coconut oil) and bake about 30 or so minutes  in a 350 or so degree (Fahrenheit) oven.