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Ingredients
6 Eggs
3 Cups Almond Flour Tbsp Coconut Flour 3/4 Cup Psyllium Husks 1 Container of Philidelphia cream cheese (approx. 250g) 3 Scoops approx. 90g Whey Protein Powder (I used Chocolate just cause that is what I had, but you could use Vanilla and it would probably be nicer) 3/4 - 1 Cup Water (My first batch I used cream and I think this made it a bit lighter and fluffier) 1/2 - 3/4 cup of Natvia or Swerve (Stevia/Erythritol blend) 1 Tsp Vanilla Essence 3-4 tsp Ginger bread spice (I used a german mix called Speculous Spice) or a mixture of cinnamon, cardamon, nutmeg, coriander, anise, cloves etc. as you like. 1 1/2 tsp Baking Soda 1 1/2 tsp Tartaric Acid (If you don't have tartaric acid you can use 1 Tbsp Apple Cider Vinegar but it might not rise as much) For the White Crosses: 1 Egg white and the rest of egg yolk from brushing buns with 1 Tbsp Tapioca/Arrowroot or Cornstarch 3-4 Tbsp Almond Flour 1 tsp Natvia or Stevia/Erythritol blend sweetener |
INSTRUCTIONS:
Preheat the oven to 175 Degrees Celcius.
STEP ONE: Mix all ingredient (Except Baking Soda and Tartaric Acid) together in a bowl until well combined - a stick blender works best. Or else put all ingredients in a food processer and process until well combined. Should be a past like consistency like a thick dough - too soft to form with hands, but too not runny either.
STEP TWO: Sprinkle the baking soda and tartaric acid onto the mixture and mix again until the mixture starts to fluff up. It should do this quite fast, as soon as you see it reacting, stop mixing.
STEP THREE: Using a large ladel or scooper make large blobs of dough on a buttered baking tray - let the blobs slightly touch each other so that they will rise together into a larger group.
STEP FOUR: Separate an egg and use the egg yolk mixed with 1 tbsp of water and brush that onto the tops of each "bun" shape. Place in the oven and start to cook. Using the egg white and leftover egg yolk mix from brushing the buns, combine with 1Tbsp Cream, 1 Tbsp Tapioca Flour or Corn Starch, 3-4 Tbsp Almond Flour, 1tsp Natvia or sweetener and enough water (if needed) to make it into a thick enough paste to be able to pipe it onto the buns.
STEP FIVE: After 15 minutes, remove from the oven and using a piping bag, pipe on the cross shapes onto the tops of the buns. Put back in the oven to keep cooking for another 15 minutes or so until golden brown and springy to to the touch.
You can adapt this recipe in many different ways! Have fun and enjoy!
Preheat the oven to 175 Degrees Celcius.
STEP ONE: Mix all ingredient (Except Baking Soda and Tartaric Acid) together in a bowl until well combined - a stick blender works best. Or else put all ingredients in a food processer and process until well combined. Should be a past like consistency like a thick dough - too soft to form with hands, but too not runny either.
STEP TWO: Sprinkle the baking soda and tartaric acid onto the mixture and mix again until the mixture starts to fluff up. It should do this quite fast, as soon as you see it reacting, stop mixing.
STEP THREE: Using a large ladel or scooper make large blobs of dough on a buttered baking tray - let the blobs slightly touch each other so that they will rise together into a larger group.
STEP FOUR: Separate an egg and use the egg yolk mixed with 1 tbsp of water and brush that onto the tops of each "bun" shape. Place in the oven and start to cook. Using the egg white and leftover egg yolk mix from brushing the buns, combine with 1Tbsp Cream, 1 Tbsp Tapioca Flour or Corn Starch, 3-4 Tbsp Almond Flour, 1tsp Natvia or sweetener and enough water (if needed) to make it into a thick enough paste to be able to pipe it onto the buns.
STEP FIVE: After 15 minutes, remove from the oven and using a piping bag, pipe on the cross shapes onto the tops of the buns. Put back in the oven to keep cooking for another 15 minutes or so until golden brown and springy to to the touch.
You can adapt this recipe in many different ways! Have fun and enjoy!