Description
Delightful sugar-free almond cream buns, perfect for a healthy treat or dessert.
Ingredients
Scale
- 3/4 cup Almond Flour
- 2 tbsp Lupin Flour
- 1 tbsp Whey Protein Isolate
- 1 tbsp Oat Fiber
- 1 tsp Baking Powder
- 3 tbsp Granulated Allulose
- 1/4 cup Greek Yogurt
- 1 1/4 cups Almond Milk
- 1 tsp Vanilla Powder
- 1 tsp Almond Extract
- 2 oz Cream Cheese (softened)
- 1/3 cup Sliced Almonds
- 1/8 tsp Sea Salt
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare silicone bun molds by lightly greasing them.
- Combine dry ingredients in a mixing bowl: almond flour, lupin flour, whey isolate, oat fiber, baking powder, allulose, and sea salt.
- Whisk wet ingredients in another bowl: egg yolks, Greek yogurt, almond milk, melted butter, vanilla, and almond extract.
- Combine the dry mixture with the wet mixture until fully combined and let it rest for 2 minutes.
- Whip egg whites in a clean bowl until medium peaks form.
- Fold the whipped egg whites into the batter gently in two additions.
- Fill each mold with the batter, about 2/3 full, mounding slightly.
- Top each with sliced almonds and press down lightly.
- Bake for 18 to 21 minutes until golden and springy.
- Cool in molds for 10 minutes, then transfer to a wire rack.
- Prepare the filling by beating cream cheese until smooth, then mix in the dissolved gelatin, strained yogurt, ground allulose, and extracts.
- Chill the filling for 30 to 45 minutes to thicken.
- Assemble buns with filling and dust with finely ground allulose before serving.
Notes
For variations, try coconut flour instead of almond flour or add lemon zest for added flavor.
Nutrition
- Serving Size: 1 bun
- Calories: 115
- Sugar: 1g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg