- 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
- 1/4 cup (24g) salted caramel MCT oil powder by Perfect Keto
- 2 tbsp whole egg powder or 2 tsp dried yolk powder
- 1/4 cup butter
- 1/4 cup allulose
- 1/2 tsp vanilla extract
- pinch of salt, optional
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Preheat your oven to 350 degrees.
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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.
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Prepare an ice cream scoop by greasing with coconut oil and placing in the refrigerator until it is time to scoop the batter.
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Add the water to the bowl of your stand mixer and sprinkle the gelatin over the top.
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Add in the egg white powder, cream of tartar, salt, allulose and arrowroot, if using.
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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.
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In a small bowl mix together the MCT oil powder and the whole egg powder (or yolk powder).
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Reduce speed to low and mix in the MCT oil powder mixture just until combined and no lumps are left.
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Using your ice cream scoop, portion the batter into the pan, making 9 rolls.
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Bake at 350 for 10 minutes.
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While the buns are baking prepare the caramel sauce.
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Add the butter and allulose to a saucepan and heat until the butter is melted and the allulose is dissolved, whisking occasionally.
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Bring the mixture up to a boil and allow to boil for about 30 seconds and remove from the heat.
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Whisk in the vanilla extract and the salt.
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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.
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Return the rolls to the oven and bake for another 10 minutes.
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Remove the rolls from the oven and allow to cool for 10-15 minutes before diving in!
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