Smart Baking Company Smartbuns, Gluten Free, Sugar Free and Carb Free Buns (24 Count Sesame)

I've been on Keto for so long that when I came across these buns I was extremely skeptical. On the great KETO lifestyle, whenever I see a 'low carb' or 'zero carb' item I always say to myself "ok what's the catch?" Usually when an item is low/zero carb it either taste horrible, isn't filling, or is using so many chemicals that it might as well not be considered food anymore. So I ordered these buns seeing that the ingredients we're straight forward so there might be hope for them. Tried them and am very pleased to say they taste just like a normal bun (which is exactly what you want) and are still zero carbs to not effect your KETO. I ate them everyday on KETO and I always teste my urine with KETONE strips to see if food is effecting my state of ketosis, and am excited to say these are the real deal as to not pull you out of keto. I didn't have any digestive issues at all so glad that wasn''t an issue. I might have took a star off due to the 38$ price tags for 24 buns, but thinking about it logically, if you go to a normal place to get a burger or even a place like Arby's for a sandwich your paying 3-5$ for a burger/sandwich. These are essentially $1.55 if they sold them individually, so if you take for example a roast beef with chedder on bun at Arby's for 5-7$, broken down its like 3-4$ for the meat, 50cent to 1$ for the cheese and 1$ for the bun. With that in mind these are actually fairly priced. I will be ordering another batch of these again as you will not find a better KETO bun on the market and especially not at the store in present day.

I wasn't sure about buying 24 of these without trying one first. I am so glad i did. These are not a regular bun, but closer than anything else i have tried. I eat about one a day. The bottoms are really thick compared to the tops, so what i do is slice the bottoms in half with a bread slicer to make two slices out of the bottoms. I use the top and bottom as a hamburger bun, and refreeze the slice i cut off to use as toast later. Or I can make my own Big Mac with three pieces of bread by slicing the bottoms in half. I also make my own low carb Big Mac sauce that is really close to McDonald's. I can make a Big Mac with only about 4 total carbs. I do suggest toasting the cut sides for better taste, and to hold it together better. Some reviews say they are crumbly. While they dont have exact springy texture of a regular bun, i think they hold up really well. Especially after toasting. I use my toaster on the bagel setting, which only toasts the cut side. You can also toast the cut side in a skillet with some butter. As far as price goes, they are a lot more than a regular bun, but they are not made with the same cheap ingredients that a regular bun is made with, so i am fine with the price. I can make a Dagwood sandwich, or a Big Mac cheaper than eating out, so I am OK with the price.

The last time I ordered, I received less than half my order. It was near impossible to contact the company. My credit card company thankfully stepped in.On the actual product, however, I usually love them. These arrived in a smashed box. The buns were smushed and rubbery.I have purchased on Amazon, but they were out of stock, so I tried the online store. The first time was great. I cannot purchase from a company that does not respond when there is a problem.

For years I've been eating all of my meats on dry dish sponges. I really like the texture of a fresh dish sponge, with its infinite absorbency and brilliant colors (I'm particular to yellow and blue sponges). I have to say, even though the Smart Baking Company did their best to try to emulate the sensation of eating a dry dish sponge with their buns, it's just not quite the same.Sure, everything you eat, no matter what you put on it, still tastes like a dry dish sponge. I have to give them credit for the product consistency in every bite. But what's killing me is the caloric value that I'm sacrificing. While they claim "63 calories" as it's some sort of product feature, we all know that the industry-leading dish sponges are "0 Calories" and they taste EXACTLY the same. How do you even compete with that?Even the value comparison doesn't hold up. Right now I eat all my meals using a very absorbent dry dish sponge that looks and tastes the same:https://www.amazon.com/Painting-Synthetic-Watercolors-Cleaning-Ceramics/dp/B07WNLNSW1/Now that comes out to about $1 per tasty sponge bun. These are priced at almost 2x the cost of a dry dish sponge which just doesn't compare. Not to mention my kids say they aren't nearly as useful for their art projects, nor does my wife believe they clean our dishes as well. She says the buns just "Fall apart during cleanup after a heavy meal." Totally unacceptable for buns designed to compete with a dry dish sponge!If you want to ensure every meal tastes like a dry dish sponge - these will certainly compete. But if you're going to go for that deep, wholesome flavor, absorbency, and texture of eating a dry dish sponge - I think you could really do better.P.S. Did I mention these taste like eating a dry dish sponge? ;)