Gluten Free & Keto Pecan Sticky Buns

gnom-gnom.com

Cindy Cheek

subheading: FOR THE CARAMEL-PECAN TOPPING:

1 ½ cups pecans roughly copped

1 batch 15-minute keto caramel

subheading: FOR THE GLUTEN FREE & KETO ROLLS:

¼ cup sour cream or coconut cream 2 tsp apple cider vinegar

3 tablespoons water lukewarm between 105 to 110°F

1 tablespoon inulin or maple sirup, honey, to feed the yeast*

1 tablespoon active dry yeast

pinch ground ginger optional (to help proof the yeast)

2 ¼ cups almond flour **

6 tablespoons golden flaxseed meal or 5 TBSP psyllium husk, finely ground***

5 tablespoons whey protein isolate

4 to 6 tablespoons erythritol or allulose, to taste

2 ¼ teaspoons xanthan gum

2 ¼ teaspoons baking powder

1 ½ teaspoon kosher salt

3 eggs at room temperature

1 ½ tablespoons unsalted grass-fed butter or ghee/coconut oil, melted and cooled

1 tablespoon apple cider vinegar

subheading: FOR THE CINNAMON FILLING:

3 tablespoons unsalted grass-fed butter softened

4 to 6 tablespoons erythritol or allulose, to taste

2 tablespoons ground cinnamon

Metric - US CUPS

Directions at gnom-gnom.com

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