Serves 24  • prep: 15 minutes • cook: 20 - 25 minutes

Each serving: roughly 2g in carbs

Ingredients 

• 8oz   Butter or Margarine - Vitalite Dairy free Plant-Based
• 8oz Almond Flour
• 8oz NKD Living 100% Natural Erythritol
• 4 Eggs
• 130g Swerve Sweetener, Confectioners - For Icing the top

Dry Ingredients 

• 1 Teaspoon of Baking Powder 
• 1 Teaspoon of Vanilla Essence
• 2 Cups Diet Whey         

• Mixing Bowl
• Tea Spoon  
• Tablespoon
• Kitchen Scales   
• 2 Bun trays 12 cups or 2 Sponge Tins
• Whisk
• 1 Sieve
• Silicon paper, grease-proof paper
  or bun cases
• Cooling Rack
• Spatula

• Preheat the Oven to 200°C/gas 6
• Cream the Vitalite, Marg or butter and Erythritol until soft and light. This helps to raise the buns with air.

• Gradually add one egg at a time, and add 1 Teaspoon of Vanilla Essence into its mix and attack with the whisk after each egg, (I normally whisk all 4 eggs into a jug and add the 1 Teaspoon of Vanilla Essence and pour in slowly)

• Add the 8oz of Almond Flour with the Baking powder and the 2 cups Diet Whey into the mix, whisk as you add the flour (You may sieve it in if you like for extra air) then attack with the whisk again for a minute, scrap the sides down with a spatula then whisk again for about 10 seconds or until fully combined.
• Pour into Sponge Tins or Bun Trays and fill the bun cases with spoons
  (I tend to use 1 teaspoon and 1 tablespoon and slide the sponge mix off the spoon into the bun case)

• Bake for 20-25 minutes or until golden brow.

• Let them cool down for 30 minutes on Cooling Rack.

• Then Mix 130g Swerve Sweetener, Confectioners into a bowl and add a few teaspoons of water to thicken the icing top bun with a knife.