Sticky Caramel Buns (keto, egg white bread)

Sticky Caramel Buns (keto, egg white bread)
  • 1 1/4 cups (295ml) of water
  • 1 tsp unflavored gelatin
  • 100g (1 1/4 cups) egg white powder
  • 1 1/2 tsp cream of tartar
  • 1/2 tsp Redmond real salt
  • 1/4 cup (36g) allulose
  • 2 tbsp (16g) arrowroot powder optional
To add after whipping:
  • 1/4 cup (24g) salted caramel MCT oil powder by Perfect Keto
  • 2 tbsp whole egg powder or 2 tsp dried yolk powder
For the caramel sauce
  • 1/4 cup butter
  • 1/4 cup allulose
  • 1/2 tsp vanilla extract
  • pinch of salt, optional
  1. Preheat your oven to 350 degrees.
  2. Prepare a 8×8 glass baking dish by lining with parchment paper and spraying with cooking spray. **NOTE: You will have extra batter so prepare an extra pan or baking dish to bake the extra as desired.

  3. Prepare an ice cream scoop by greasing with coconut oil and placing in the refrigerator until it is time to scoop the batter.
  4. Add the water to the bowl of your stand mixer and sprinkle the gelatin over the top.
  5. Add in the egg white powder, cream of tartar, salt, allulose and arrowroot, if using.
  6. Start the mixer with the whisk attachment on low speed. Gradually increase the speed until full. Mix on full speed for 3-5 minutes or until stiff peaks form.
  7. In a small bowl mix together the MCT oil powder and the whole egg powder (or yolk powder).

  8. Reduce speed to low and mix in the MCT oil powder mixture just until combined and no lumps are left.

  9. Using your ice cream scoop, portion the batter into the pan, making 9 rolls.

  10. Bake at 350 for 10 minutes.

  11. While the buns are baking prepare the caramel sauce.

  12. Add the butter and allulose to a saucepan and heat until the butter is melted and the allulose is dissolved, whisking occasionally.

  13. Bring the mixture up to a boil and allow to boil for about 30 seconds and remove from the heat.

  14. Whisk in the vanilla extract and the salt.

  15. After the 10 minute cook time is up remove the rolls from the oven and pour the caramel sauce over the top making sure to coat evenly.

  16. Return the rolls to the oven and bake for another 10 minutes.

  17. Remove the rolls from the oven and allow to cool for 10-15 minutes before diving in!

Recipe Notes

Substitution options:

Gelatin can be replaced with 1/4 tsp of xanthan gum

Arrowroot adds a nice texture and flavor but can be reduced or eliminated for a lower carb count.

2 tbsp of whole egg powder can be substituted with 2 tsp of yolk powder