Gluten Free & Keto Pecan Sticky Buns
"Ultra gooey!!..."
INGREDIENTS
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190 g pecans (roughly copped)
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1 batch 15-minute keto caramel
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58 g sour cream (or coconut cream + 2 tsp apple cider vinegar)
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3 tablespoons water (lukewarm between 105-110°F)
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1 tablespoon inulin (or maple sirup, honey, to feed the yeast*)
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1 tablespoon active dry yeast
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pinch ground ginger (optional (to help proof the yeast))
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216 g almond flour (**)
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45 g golden flaxseed meal (or 5 TBSP psyllium husk, finely ground***)
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35 g whey protein isolate
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4-6 tablespoons erythritol (or allulose, to taste)
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2 1/4 teaspoons xanthan gum
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2 1/4 teaspoons baking powder
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1 1/2 teaspoon kosher salt
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3 eggs (at room temperature)
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21 g unsalted grass-fed butter (or ghee/coconut oil, melted and cooled)
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1 tablespoon apple cider vinegar
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42 g unsalted grass-fed butter (softened)
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4-6 tablespoons erythritol (or allulose, to taste)
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2 tablespoons ground cinnamon
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