Method :

In a first bowl, combine the hot water, maple syrup (or honey)and dry yeast. Leave on for 10 minutes (the mixture will become foamy). In a second bowl, whisk the whites, whole egg, vanilla extract and melted butter. To book. In a third, larger bowl, combine the almond flour, baking powder, xanthan gum, protein powder, erythritol and salt. Add your egg mixture (bowl #2) to the floury mixture (bowl #3) by adding the apple cider vinegar. Using a food processor, transfer and mix all the ingredients for about 2 minutes. If your dough is too sticky, add a little coconut flour, until the consistency of a nice easy-to-roll dough. Spread the dough between two parchment papers, rolling to form a large rectangle. Melt butter and add cinnamon and keto maple syrup to taste. Mix and spread on your dough. Roll tightly to make a large roll. Cut into 2" pieces. Place your brioches on a baking sheet covered with parchment paper or a purex-type bowl. Cover with a towel and leave to rest for at least 1 hour at room temperature so that the brioches swell. Preheat the oven to 375F Bake the brioches for around thirty minutes. Remove from the oven and let cool.

Method:

In a saucepan over low heat, melt the butter. Remove from heat and add Swerve powder and vanilla extract while mixing. Frost your brioches!