DirectionsStep1Stir the yeast and inulin into warm water (40 Celsius / 105 Fahrenheit). Cover with a kitchen towel and leave to proof in a warm place for 5-10 minutes. It should start to bubble and thicken.Step2Combine the dry ingredients (almond flour, whey protein powder, psyllium husk, baking powder, cinnamon and orange zest/powdered sweetener, if using) in a bowl and set aside.Step3In a food processor or in a bowl using an electric mixer, whisk the ROOM TEMPERATURE eggs and egg whites, melted butter (make sure it's WARM and not HOT) and the proofed yeast mixture.Step4Now add the yoghurt and the first half of the flour mix. Blend until combined. Then add the second half of the flour mix. The dough will thicken quickly.Step5Now stir in the diced prunes.Step6Line a baking tray with parchment paper (I used a round pie dish). Wet your hands and form 10 dough balls. Place them in your dish, leaving space around each as the buns will rise.Step7Cover again with a kitchen towel and leave in a warm space for 50-60 minutes until the buns have significantly increased in size.Step8Towards the end of the 50-60 minutes, preheat the oven to 175 Celsius / 350 Fahrenheit.Step9Now it's time to make the mixture for the crosses. Mix the coconut flour, water and xanthan gum so you have a soft paste. Fill into a small ziplock bag, snip off one corner and pipe crosses over the buns.Step10Bake 15 minutes or until the buns start to brown. Then cover loosely with aluminium foil and bake for another 7-10 minutes. Total baking time should be around 22-25 minutesIngredientsIngredients2 cupsAlmond Flour (or ground almonds, 200g. Reduce by 2 tablespoons if using extra fine almond flour)3 tablespoonsWhey Protein Powder (or egg white protein)3 tablespoonsPsyllium Husk Powder2 teaspoonsBaking Powder1 teaspoonCinnamon1 Orange (or 1/2 teaspoon nutmeg, optional: zest of)2 teaspoonsInulin2 teaspoonsActive Dry Yeast3 tablespoonsPowdered Sweetener (to taste, optional)2 Eggs (large, room temperature)2 Egg Whites (room temperature)¼ cupMelted Butter (50g)add cupGreek Yoghurt (50g, room temperature)⅓ cupLukewarm Water (80ml)¼ cupPrunes (diced, 40g)2 tablespoonsCoconut Flour7 tablespoonsWater½ teaspoonXanthan GumSee moreNutritionalNutritional244 Calories16 gTotal Fat49 mgCholesterol17 gCarbohydrate155 mgSodium11 gProteinFrom sugarfreelondoner.comRecipeDirectionsIngredientsNutritionalExplore furtherEasy Low Carb Hot Cross Buns (Dairy Free) - Thinliciousthinlicious.comLow-Carb Hot Cross Buns KetoDiet Blogketodietapp.comEASY Hot Cross Buns Recipe (Keto!) - The Hungry Elephantthehungryelephant.caLow-Carb Yeast Hot Cross Buns KetoDiet Blogketodietapp.com(Extra Fluffy!) Gluten Free & Keto Hot Cross Buns - gnom …gnom-gnom.comKeto Easter Hot Cross Buns - Queen Ketoqueenketo.comRecommended to you based on what's popular • Feedback
Cinnamon Elephant Ears
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WEBMar 15, 2024 · Preheat oven to 375 degrees, and line a baking sheet with parchment paper. In a medium bowl combine the flour, baking powder, …
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WEBIngredients. 14 g / 0.5 oz dried yeast or 30 g / 1 oz fresh yeastcompressed yeast; ½ cup superfine sugarcastor sugar; 1 teaspoon cinnamon; 1½ cups skim milk, warmed
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WEBApr 11, 2019 · Bake at 375°F / 190°C for 10-15 minutes or until the top is a golden brown. While the buns bake, whisk together the icing ingredients. It should be a thick gel-like consistency. Once the buns are out of the …
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WEBFeb 16, 2023 · Cinnamon and nutmeg: Add cinnamon and nutmeg to the dough for a sweet and spicy flavor. Jalapeño and cheddar: Mix diced jalapeños and shredded cheddar into the dough for a spicy and cheesy …
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