Craving cinnamon rolls? This recipe will make your mouth water! 😍
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Brioche Ingredients:
• 3/4 cup hot water
• 30 ml of honey or maple syrup ( the yeast eats the sugar )
• 2 tbsp. tbsp active dry yeast
• 1/2 cup egg whites
• 1 whole egg
• 1/3 cup melted butter
• 1 C. teaspoon vanilla extract
• 3 cups of almond flour (available here)
• 1 C. tbsp xanthan gum (available here)
• 1 1/2 tsp. teaspoon baking powder
• 1/2 cup unflavored protein powder (available here)
• 1 cup of erythritol (available here)
• 1 C. tablespoon 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 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 flour mixture ( bowl #3 ) while 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 leave to cool.
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Icing Ingredients:
• 3 tbsp. tablespoon of butter
• 1 1/2 cup Swerve powder (available here)
• 3/4 tsp. teaspoon vanilla extract
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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!
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Makes approximately 12 buns.
[6g net carbs per brioche]
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Credit: Véronique Thibault
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