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Low Carb Kolaches
These low carb kolache inspired buns make for a great alternative breakfast.
How to Make It
Step 1
To prepare the dough, add the butter and 1/4 cup of erythritol to a food processor and blend until creamy.
Step 2
Add two of the eggs and blend again until smooth and frothy.
Step 3
Add the ground almonds, flax, baking soda, lemon juice, vanilla extract and salt and blend until a dough forms.
Step 4
Remove the dough from the food processor, cover with plastic wrap and refrigerate for 15 minutes.
Step 5
Whilst the dough is chilling, add the remaining erythritol and the cream cheese to a food processor and blend until smooth.
Step 6
Preheat the oven to 320 degrees Fahrenheit and lightly grease a shallow oven tray.
Step 7
Remove the dough from the fridge and divide into four even balls, pressing down slightly into a bun shape. Use your thumb or the back of a teaspoon to create a well in the center of each bun.
Step 8
Divide the cream cheese mixture evenly between each bun.
Step 9
Divide the jam evenly between the four buns, topping the cheese.
Step 10
Whisk the remaining egg and brush liberally all over the dough.
Step 11
Transfer the glazed buns to the greased baking tray and bake for 22-25 minutes until golden brown all over and a skewer comes out clean.
Ingredients
- Raw Egg Whole
3 medium
- Food Cupboard Home Baking Almonds Ground by Sainsbury’s
8 ounce
- Lemon Juice
2 teaspoon
- Low Carb Blueberry Chia Jam
2 servings
- Unsalted Butter
1 tablespoon
- 100% Pure Erythritol by Now
1 tablespoon
- Vanilla Extract
1 teaspoon
- Baking Soda
½ teaspoon
- Cream Cheese Spread
⅓ cup
- 100% Pure Erythritol by Now
1 tablespoon
- Flax Seeds
¼ cup, ground
- Salt, Sea Salt
⅛ teaspoon
