Keto Cinnamon Buns - Keys Nutrition
Fancy some cinnamon buns? This recipe will make you happy! 😍
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Ingredients Buns :
- 3/4 cup hot water
- 30 ml honey or maple syrup (yeast eats the sugar)
- 2 tbsp. active dry yeast
- 1/2 cup of egg whites
- 1 whole egg
- 1/3 cup melted butter
- 1 tsp. vanilla extract
- 3 cups almond flour (available here)
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Ingredients Buns :
- 3/4 cup hot water
- 30 ml honey or maple syrup (yeast eats the sugar)
- 2 tbsp. active dry yeast
- 1/2 cup of egg whites
- 1 whole egg
- 1/3 cup melted butter
- 1 tsp. vanilla extract
- 3 cups almond flour (available here)
- 1 tbsp. xanthan gum (available here)
- 1 1/2 teaspoons baking powder
- 1/2 cup unflavored protein powder (available here)
- 1 cup erythritol (available here)
- 1 tbsp of apple cider vinegar (available here)
- Keto maple syrup (available here)
- Ground cinnamon
- Melted butter for brushing
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Method:
In a first bowl, combine warm water, maple syrup (or honey) and dry yeast. Leave for 10 minutes (the mixture will become frothy). In a second bowl, whisk together whites, whole egg, vanilla extract and melted butter. Set aside. In a third, larger bowl, combine almond flour, baking powder, xanthan gum, protein powder, erythritol and salt. Add your egg mixture (bowl #2) to the flour mixture (bowl #3) with the addition of the apple cider vinegar. Using a food processor, transfer and mix all ingredients for about 2 minutes. If your dough is too sticky, add a little coconut flour, until the consistency of a nice dough easy to roll. Roll out the dough between two pieces of parchment paper into 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 buns on a baking sheet covered with parchment paper or a purex type bowl. Cover with a towel and let stand for at least 1 hour at room temperature to allow the buns to rise. Preheat oven to 375F. Bake the buns for about 30 minutes. Remove from oven and let cool.
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Ingredients Glaze :
- 3 tablespoons butter
- 1 1/2 cups Swerve powder (available here)
- 3/4 tsp. vanilla extract
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Method:
In a saucepan over low heat, melt the butter. Remove from heat and stir in Swerve powder and vanilla extract. Frost your buns!
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Makes about 12 buns.
[6g net carbs per bun] .
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Credit: Véronique Thibault
- 1 1/2 teaspoons baking powder
- 1/2 cup unflavored protein powder (available here)
- 1 cup erythritol (available here)
- 1 tbsp of apple cider vinegar (available here)
- Keto maple syrup (available here)
- Ground cinnamon
- Melted butter for brushing
.
Method:
In a first bowl, combine warm water, maple syrup (or honey) and dry yeast. Leave for 10 minutes (the mixture will become frothy). In a second bowl, whisk together whites, whole egg, vanilla extract and melted butter. Set aside. In a third, larger bowl, combine almond flour, baking powder, xanthan gum, protein powder, erythritol and salt. Add your egg mixture (bowl #2) to the flour mixture (bowl #3) with the addition of the apple cider vinegar. Using a food processor, transfer and mix all ingredients for about 2 minutes. If your dough is too sticky, add a little coconut flour, until the consistency of a nice dough easy to roll. Roll out the dough between two pieces of parchment paper into 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 buns on a baking sheet covered with parchment paper or a purex type bowl. Cover with a towel and let stand for at least 1 hour at room temperature to allow the buns to rise. Preheat oven to 375F. Bake the buns for about 30 minutes. Remove from oven and let cool.
.
.
Ingredients Glaze :
- 3 tablespoons butter
- 1 1/2 cups Swerve powder (available here)
- 3/4 tsp. vanilla extract
.
Method:
In a saucepan over low heat, melt the butter. Remove from heat and stir in Swerve powder and vanilla extract. Frost your buns!
.
.
Makes about 12 buns.
[6g net carbs per bun] .
.
Credit: Véronique Thibault