Cinnamon Buns with Almond and Coconut Flour
Almond and coconut flour bring more fiber and fat than regular dough, while psyllium helps the buns hold shape without gluten. Cinnamon gives a strong aroma, so the sweetness can stay moderate without loading the dessert with carbs.
For the dough
Mix almond flour (110 g), coconut flour (30 g), psyllium (30 g), allulose (30 g), and baking soda (4 g). Add water (150 g), apple cider vinegar (15 g), melted butter (50 g), and egg (50 g), then knead into a soft dough.
Preheat the oven to 180°C. Flatten the dough on plastic wrap into a rectangle about 18 by 24 cm.
For the filling
Mix allulose (40 g), melted butter (30 g), and cinnamon (8 g). Spread the filling thinly over the dough, roll it up with the help of the wrap, and cut into 8 pieces.
Place the buns on a parchment-lined tray with space between them. Bake for 20-25 minutes at 180°C, then let them cool for about 10 minutes so the texture firms up.
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