I used to be an amateur bread baker in my past life. I would make something almost daily that was a combination of wheat, yeast, oil, sugar, and eggs. It was a rare day when that smell wasn’t coming from the kitchen, my shirt covered with floury Hobbit handprints, and a bowl on the counter covered with a cloth, gluteny dough rising under it. I had a cabinet that was just flour and sugar. Now, it looks like this :).
A part of me does miss it, more the process than the foods now that I keto so much stuff. I got an almost Zen-like feeling from working the dough, checking it, doing window pane tests, and getting excited when it came out right. I’d make loaves of bread, English muffins, bagels, naan, pretzels, and on the weekends for a special treat…cinnamon rolls.
Spirals of dough, soft on the inside, just a little firm on the outside, twisted up with cinnamon and sugar, topped with a sweet, thick glaze. A discussion came up on the Keto Plus FB group so I thought I’d take another shot at these. I’m going to give you a heads-up, these take a little more time and work than most of my recipes, it’s the nature of the beast. No, you won’t be slaving in the kitchen for hours, but it does take a little planning ahead and a bit more ‘production’ than I usually do. No fear, you can do this :).
Want to make some Cinnamon Rolls?
1/2 cup softened butter, salted
1 cup or equivalent of Stevia
1/4 cup coconut flour
1/2 cup almond flour\meal (or pepita flour)
1/4 cup vanilla whey isolate
1 tsp baking powder
1 tsp vanilla extract
Preheat oven to 350F.
In one bowl, whip the eggs, butter, vanilla, and sweetener until it is well combined and smooth. In another bowl, put all the dry in, then whisk to combine and break up clumps. Pour the dry into the wet and with a rubber or silicone spatula or spoon, stir and fold until a thick dough forms. It will be a little sticky, don’t fret. Cover with plastic wrap and place in fridge to chill overnight.
Once it’s chilled, get out two sheets of parchment or silicon mats, spray or rub both down with coconut oil. Place dough on greased parchment\mat, push the dough down a bit and form a rough rectangle with your hands.
Top with the other sheet of parchment\mat. Roll the dough out with a rolling pin into a rectangle, about 1/4 to 1/2 inch thick. The thicker you make it, the less dense the final rolls will be. Carefully peel off the top parchment\mat. Square up the rectangle with your hands.
Now, let’s make the inner goodness:)
3 tbsp melted butter
1 tbsp cinnamon
1 tbsp sweetener
With a brush or spoon, cover the dough with the melted butter, making sure you get it from edge to edge across the shorter part of the rectangle and leave about 1/2″ without butter on the two ends that you are going to roll from (you will roll this down the longer length of the dough).
Mix the sweetener and cinnamon together and sprinkle evenly over the dough.
Roll up dough, start by folding over with your hands one end, then I found it easiest to lift the parchment\mat over the top, pull it towards the other end, and use that to roll up the dough. Unfortunately, I forgot to snap a pic of this process but it is the same method I use in my pumpkin roll. Cut into 1 1/2 inch pieces. Place the rolls into a greased muffin tin or baking dish (made a small batch so I used muffin tins but with the larger rolls, I recommend the above method).
Bake for 12-15 minutes, you want the tops of the rolls to just get a little brown, not too much or they will be dry.
Remove from the oven and let cool for about 10-15 minutes or until they are warm to the touch but not hot enough to burn you.
Let’s make the glaze
1/4 cup vanilla whey protein powder
3 tbsp heavy cream
Place all ingredients into a medium sized bowl and whisk the hell out of it until smooth. drizzle over cinnamon rolls. Chow down!!!
Nutritional information (based off my brand of ingredients, double-check yours!): Calories – 245, Fat: 23, Protein: 7, Carbs: 4, Fiber: 2, Net Carbs: 2.
Hey, if you read this and like it, feel free to give me some feedback in the comments. I’d love to hear from everyone on what they think of my ‘creations.’ If you have questions, ask! If you hate them, tell me 🙂. If you do your own tweaks, let me know, I love to learn new things!!