Are you sitting down? Good. That way you won’t swoon to the floor when you read that these magic choco-swirl buns are completely sugar-free. When you make something that kinda looks like a cinnamon bun, but without the cinnamon or the sugar, what do you call it? A synonym bun! (Get it? Is there no end to an Impostor’s wordplay?) There are no other words for it: these choco-swirls are pure magic. Proudly tested on kids and given the full seal of approval!
Portions: 6 SYNONYM BUNS
Preparation: 16 MINUTES
Cooking time: 25 MINUTES
IngrEdients
- 1 1/2 cups (375 mL) almond flour
- 1 tsp (5 mL) baking powder
- 2 tsp (10 mL) xanthan gum
- 1 Tbsp (15 mL) brown erythritol
- 1/4 cup (60 mL) unsalted butter, cold
- 1/4 tsp (1 mL) salt
- 1/4 cup (60 mL) ground golden flaxseed
- 2 eggs
- 1/2 cup (125 mL) sour cream
- 1/4 cup (60 mL) sugar-free dark chocolate chips
- 1 Tbsp (15 mL) powdered erithrytol
- 1 Tbsp (15 mL) cocoa powder
Steps
Grab your magic wand, cry “Abracadabra!” and hope these choco-swirl buns will just magically appear.
Revert to Plan B and reach humbly for a bowl-shaped bowl instead. Give the eggs and sour cream a beating and set the bowl aside.
In a second bowl, combine the almond flour, xanthan gum, brown erithrytol, baking powder, salt and ground flaxseed.
Use a grater to grate the cold butter and make sure you do a grate job. Note: You will grately increase your chances of success by grating the butter directly over the bowl of dry ingredients.
With every ounce (or gram, if you’re metrically inclined) of inner strength you have, stir the butter into the dry ingredients slowly but surely.
Add the mix in the first bowl to the mix in the second bowl and see if a wave of that magic wand of yours will make the magic happen now.
Did that work? Oh well, you can’t say you didn’t try. Mix the two mixes well, without mixing up which mix you're mixing into which.
Shape the mixes you mixed into a ball that looks like a ball, and wrap the ball in cling wrap. Shove the ball in the fridge for 1 hour and give it a tap of your magic wand. Hey, you never know.
Now, as if by magic, that ball of yours is ready to roll! Preheat the oven to 350 F (180 C). Do it now. There’s no time to lose.
Squish the ball between two sheets of cling wrap, then roll the dough into a rectangle about a quarter-inch (a half-centimetre) thick.
Use a small sieve to sprinkle the powdered erithrytol and cocoa powder over the rectangle of dough, then drizzle the chocolate chips on top, making sure they land about as far apart as they would if the Easter Bunny dropped them from a helicopter.
Top tip: The previous step will be far more successful if you remove the cling wrap first. Sometimes just one little detail can be so important!
Roll the rectangle into, um, a roll. Heck, you can even roll around on the floor too if it helps you get in the mood.
Cut the roll into 6 slices, with cutting yourself.
Grease a muffin tin with butter and squish the slices in, swirl side up.
Put those buns in the oven for 23 to 28 minutes. Take them out of the oven when the swirls are golden brown. See how many different words for delicious you can come up with while you’re waiting for these scrumptious synonym buns to cool.
Carbs 4 g, Fat 11 g, Protein 4 g
TOOLS
ONE MUFFIN TIN
ONE SMALL SIEVE
ONE MAGIC WAND
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