- 2/3 cup (84 g) of coconut flour
- 1/3 cup (40 g) of almond flour
- 2 Tablespoons (24 g) of granulated erythritol
- 1 Tablespoon (7 g) of ground flax meal
- 1 teaspoon (2 g) of baking powder
- 1/4 teaspoon (1 g) of salt
- 1 teaspoon (2 g) of cinnamon powder
- 1/4 teaspoon (1 g) of ground cloves
- 1/4 teaspoon (1 g) of ground nutmeg
- 1/4 cup (40 g) of cacao nibs
- 4 large eggs (224 g), lightly whisked
- 1 cup (240 ml) of warm water
For the icing:
- 1/4 cup (48 g) of powdered erythritol
- 1 to 2 teaspoons (5 to 10 ml) of water, divided
1Preheat the oven to 350°F (175°C). Line a baking tray with parchment paper and set aside.
2Combine the coconut flour, almond flour, granulated erythritol, ground flax meal, baking powder, salt, cinnamon powder, ground cloves, ground nutmeg and cacao nibs in a large bowl.
3Add the eggs and warm water to the bowl and combine to form a smooth dough. Divide the dough into 6 dough balls and place on the prepared baking tray. Use your hand to slightly flatten the dough.
4Place the baking tray in the oven and bake for 20 to 25 minutes until the buns are golden brown and cooked through.
5Remove from the oven and place the buns on a wire rack to cool completely.
6Meanwhile, to make the icing, combine the powdered erythritol with 1 teaspoon (5 ml) of water until smooth. If needed, add the remaining 1 teaspoon (5 ml) of water to make a thick icing.
7Place the icing in a piping bag and pipe crosses over the cooled buns before serving. Store leftover buns in a sealed container for 2 to 3 days.
(Estimated and based on per-serving amounts.)
Calories: 172 Fat: 10 g Total Carbs: 9 g Fiber: 7 g Sugar: 1 g Net Carbs: 2 g Protein: 8 g