Keto Pecan Sticky Bun Recipe

Keto Pecan Sticky Bun Recipe- made with allulose and lupin flour wheat gluten and oat fiber. Sinful sticky caramel pecan topping

Ingredients

6 tablespoons water for Water Roux
1/4 cup heavy whipping cream
1 tablespoon water
1/2 teaspoon honey for feeding the yeast
1/2 tablespoon instant yeast
1/2 eggs scramble and use half
2 tablespoons butter softened and cut into cubes
1/4 cup Keystone Pantry allulose
1/2 cup vital wheat gluten
1/4 cup lupin flour
1/8 cup oat fiber
1/2 teaspoon salt

TOPPING
1/2 cup pecans I prefer salted roasted for extra crunch and some salt
4 tablespoons Keystone Pantry allulose
1/4 cup water

FILLING
3 tablespoons butter softened
4 tablespoons Keystone Pantry allulose
1 tablespoon cinnamon

Instructions:

Measure out wheat gluten, lupin flour, and oat fiber and mix thoroughly.
Make Water Roux by mixing 1/4 cup of flour mixture and 6 tablespoons of water. Microwave in 30 second intervals until mixture thickens. Approximately 1.5-2 minutes. Allow to cool slightly.
Add warm water roux (make sure it is not hot!), heavy whipping cream, 1 tablespoon of water, honey, egg, allulose and yeast and mix well.
Slowly add remaining flour mixture and salt to the mixer as it runs on low.
Once combined, use the dough hook to mix for 8-10 minutes. Touch the dough to check for stickiness. The dough should stretch when pulled and not rip.
Add one tablespoon of butter and begin to knead again on low. When it is absorbed, add the second tablespoon of butter. Continue to mix until dough is supple and stretches easily.
Cover and place in a warm spot. Allow to rise until doubled in size. Be patient!
While the dough is rising. we’ll prepare the topping and the filling.
Butter the pan well.

Chop 1/2 cup of pecans until medium sized pieces and add to the buttered dish.
In a nonstick pan, combine 4 tablespoons of allulose and 1/4 cup of water. Cook on medium high heat until the mixture turns a rich golden color.
Pour the golden allulose mixture over the pecans.

Prepare the filling by combining 4 tablespoons of allulose and 1 tablespoon of cinnamon and mix well.

After the dough has risen. Punch down and roll out until a rectangle. Ensure that the thickness is even.
Spread the softened butter evenly over the dough.

Sprinkle the allulose cinnamon mixture over the dough.

Roll the dough into a tight roll.

Make 9 even slices and place over the allulose and nuts in the baking dish. Set aside and allow to rise.

Preheat the oven to 300 degrees F.
Bake 25-30 minutes. Rotate part way during baking to ensure even browning. The buns are done when the thermometer reads 200 degrees F.

Flip the sticky buns over onto a rack to continue cooling. You may wish to put parchment or a silicone sheet under the rack to catch any drips.

Store leftovers in the fridge.

Nutritional Facts per Serving (9 servings):
Calories: 141
Fat: 12.1g
Carbs: 3.13g
Net Carbs: 3.13g
Protein: 6.5g