At just 2.8 net carbs per roll, these miraculously low carb cinnamon maple pecan rolls will satisfy your sweet tooth without ruining your health goals.
- FOR THE DOUGH:
- ½ cups Water
- 2 tablespoons Ghee or clarified butter
- ¼ cups Canned Coconut Cream
- ½ tablespoon Real maple syrup or real sugar
- ½ tablespoon Active dry yeast
- 2 cups Almond powder
- 2 teaspoons Xanthan gum
- 4 tablespoons Psyllium husk powder
- 3 tablespoons Granulated erythritol or monk fruit
- 1 teaspoon Salt
- 2 Eggs
- FOR FILLING:
- ¼ cups Ghee or clarified butter
- ¼ cups Golden Monk Fruit or other Keto-friendly brown sugar substitute
- 2 tablespoons Sugar-free maple syrup
- ½ tablespoon Cinnamon
- ½ cups chopped pecans
- FOR THE GLAZE FILLING:
- ⅔ cups Powdered erythritol or monk fruit
- 2 tablespoons Canned Coconut Cream
- 1 teaspoon Vanilla extract
- 1 tbsp Sugar-free maple syrup
For the batter, combine water, ghee, coconut cream, and real maple syrup or real sugar in a medium bowl and heat in the microwave for 30 to 40 seconds, until thickened. the liquid mixture reaches a temperature of approximately 110-115ºF. Stir the yeast into the warmed liquid mixture until completely dissolved. Cover the bowl with a towel and let sit for 5-10 minutes to allow the yeast to activate.
While the yeast activates, in a medium to large bowl, combine the almond flour, xanthan gum, psyllium husk powder, granulated sweetener, and salt and mix well.
After 5-10 minutes, the liquid yeast mixture should be very frothy. Pour the liquid yeast mixture over the dry ingredients in a large bowl with the eggs and mix well with a hand or hand mixer.
Once the dough is well mixed, shape the dough into a large ball and knead with your hands for 2 to 3 minutes. Let the dough rest for 5 minutes.
After resting, roll out the dough with a rolling pin into a large rectangle between two large sheets of parchment paper or plastic wrap until it is about 1/4 inch thick.
For the filling, brush melted ghee on top of the dough. Combine remaining topping ingredients and evenly sprinkle topping over dough.
Roll the dough into a log shape and cut evenly into 12 pieces. Place the rolls in a greased 9×13 baking dish and let stand at room temperature for 30 minutes.
Preheat the oven to 375ºF.
After 30 minutes, place the cinnamon rolls in the oven and bake for 15-20 minutes, until they begin to brown around the edges.
While the cinnamon rolls bake, combine the glaze ingredients in a small bowl until smooth. After removing the cinnamon rolls from the oven, drizzle with glaze and allow the rolls to cool before eating.
• Real maple syrup or real sugar is used in this recipe only to activate the yeast. Upon activation, the yeast breaks down the sugar into ethanol and carbon dioxide, so it won’t affect your carb count (or blood sugar).
• You can easily make your own powdered sweetener by pouring granulated sweetener into a blender or food processor for a few seconds and blending until soft and fluffy.