Description
At only 2.8 net carbs per roll, these miraculously low carb keto maple pecan cinnamon rolls will satisfy your sweet tooth in a big way without ruining your health goals.
Ingredients
- FOR THE DOUGH:
- ½ cups Water
- 2 Tablespoons Ghee Or Clarified Butter
- ¼ cups Canned Coconut Cream
- ½ Tablespoons Real Maple Syrup Or Real Sugar
- ½ Tablespoons Active Dry Yeast
- 2 cups Almond Flour
- 2 teaspoons Xanthan Gum
- 4 Tablespoons Psyllium Husk Powder
- 3 Tablespoons Granulated Erythritol Or Monk Fruit
- 1 teaspoon Salt
- 2 Eggs
- FOR THE 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 Tablespoons Cinnamon
- ½ cups Chopped Pecans
- FOR THE GLAZE TOPPING:
- ⅔ cups Powdered Erythritol Or Monk Fruit
- 2 Tablespoons Canned Coconut Cream
- 1 teaspoon Vanilla Extract
- 1 Tablespoon Sugar Free Maple Syrup
Preparation
For the dough, combine water, ghee, coconut cream, and real maple syrup or real sugar in a medium bowl and warm in the microwave for 30–40 seconds, until liquid mixture reaches a temperature of approximately 110-115ºF. Stir yeast into warmed liquid mixture until fully dissolved. Cover bowl with a towel and set aside for 5–10 minutes to allow yeast time to activate.
While yeast is activating, in a medium to large bowl, combine 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 foamy. Pour liquid yeast mixture over dry ingredients in large bowl along with eggs, and combine well with hand mixer or by hand.
After dough is well mixed, form dough into a large ball and knead with your hands for 2–3 minutes. Allow dough to rest for 5 minutes.
After resting, roll dough out with a rolling pin into a large rectangle between two large sheets of parchment paper or plastic wrap until it is approximately 1/4 inch thick.
For the filling, brush melted ghee over the top of the dough. Mix remaining other filling ingredients and sprinkle filling evenly over the dough.
Roll dough into a log shape and cut evenly into 12 pieces. Place rolls into a greased 9×13 baking dish and set aside to rest at room temperature for 30 minutes.
Preheat oven to 375ºF.
After 30 minutes, place cinnamon rolls in the oven and bake for 15–20 minutes, until they begin to turn golden brown around the edges.
While cinnamon rolls are baking, mix glaze ingredients in a small bowl until smooth. After removing cinnamon rolls from the oven, drizzle with glaze and allow rolls to cool before eating.
Notes:
• Real maple syrup or real sugar is used in this recipe only to activate the yeast. While activating, the yeast breaks down the sugar into ethanol and carbon dioxide, so it will not 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 blend until soft and fluffy.
