Gluten Free & Keto Pecan Sticky Buns
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Gnom-Gnom · by Paola van der Hulst★ 5.0 (14)

Gluten Free & Keto Pecan Sticky Buns

NUTRITION · PER SERVING100M COOK
CAL 24%·PRO 29%
CARBS 26G22% OF CAL
7G FIBER8G SUGAR11G OTHER
FAT 40G77% OF CAL
9G SAT32G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Fluffy, gooey yeast-based sticky buns made with gluten-free flours and sweetened with erythritol. Topped with pecans and a keto caramel, they satisfy without sugar or wheat.

dessertamericanbaked goodgluten freeketovegetarian
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Nutrition & ingredients

Ingredients

serves 9
  • 190 g pecans (roughly copped)
  • 1 batch 15-minute keto caramel
  • 58 g sour cream (or coconut cream + 2 tsp apple cider vinegar)
  • 3 tablespoons water (lukewarm between 105-110°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))
  • 216 g almond flour (**)
  • 45 g golden flaxseed meal (or 5 TBSP psyllium husk, finely ground***)
  • 35 g whey protein isolate
  • 4-6 tablespoons erythritol (or allulose, to taste)
  • 2 1/4 teaspoons xanthan gum
  • 2 1/4 teaspoons baking powder
  • 1 1/2 teaspoon kosher salt
  • 3 eggs (at room temperature)
  • 21 g unsalted grass-fed butter (or ghee/coconut oil, melted and cooled)
  • 1 tablespoon apple cider vinegar
  • 42 g unsalted grass-fed butter (softened)
  • 2 tablespoons ground cinnamon
PREP
20M
SODIUM
367MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.