Gooey Keto Cinnamon Rolls

Gooey Keto Cinnamon Rolls

May 25, 2019 | More from Keto

Gooey Keto Cinnamon Rolls

These gooey keto cinnamon rolls are fluffy, packed with cinnamon, and dripping with icing – just like the real thing! These are a true yeast roll, make with almond flour, psyllium husk, and erythritol. Now, I know some of you will have some difficulty with the fact that a tablespoon of real maple syrup is used in this recipe – but rest assured that the sugar is devoured by the yeast. That reaction is necessary to give the bread its rise, and thankfully because of the yeast that means there is no sugar left in the final product.

Gooey Keto Cinnamon Rolls

Yields 9 servings of Gooey Keto Cinnamon Rolls

The Preparation

Cinnamon Rolls

  • 1/4 cup sour cream
  • 3 tablespoons lukewarm water
  • 1 tablespoon active dry yeast
  • 1 tablespoon maple syrup
  • 2 1/4 cups almond flour
  • 6 tablespoons ground golden flaxseed
  • 5 tablespoons whey protein isolate
  • 4-6 tablespoons erythritol
  • 2 1/4 teaspoons xanthan gum
  • 2 1/4 teaspoons baking powder
  • Pinch of ground ginger
  • 1 1/2 teaspoons kosher salt
  • 3 large eggs, room temperature
  • 1 1/2 tablespoons unsalted melted butter
  • 1 tablespoon apple cider vinegar

Cinnamon Filling

  • 3 tablespoons butter, softened
  • 6 tablespoons erythritol
  • 2 tablespoons ground cinnamon

Glaze

  • 1/3 cup cream cheese, room temperature
  • 3 tablespoons unsalted butter
  • 3-6 tablespoons powdered erythritol
  • 1 teaspoon vanilla extract
  • Salt to taste
  • Heavy cream, as needed

The Execution

1. Line a pan with parchment paper. Place a large sheet of cling film on your workspace, and set out a bowl with water to wet your fingers with. Add a bit of oil to the water. Mix the sour cream, warm water, active dry yeast, and maple syrup in a small bowl. Cover with a towel and allow this to rest for 7-10 minutes. If the mixture is bubbling you’re good to go, but if it’s not the yeast is not active and you need to start again.

Gooey Keto Cinnamon Rolls

2. In a separate bowl mix together the almond flour, flaxseed meal, whey protein powder, sweetener, xanthan gum, baking powder, ginger, and salt.

Gooey Keto Cinnamon Rolls

3. Add the eggs, cooled melted butter, and apple cider vinegar to the yeast mixture. Beat with an electric mixture for about a minute or so, then add in the flour. Mix until it forms a sticky dough. Wet a spatula and use this to form the dough into a ball.

Gooey Keto Cinnamon Rolls

4. Divide the dough into 3 parts. Spread a little oil on the cling film then add 1 part of the dough. Wet your fingers and spread it into a rectangle. Brush with melted butter then sprinkle the cinnamon and erythritol to taste. Leave a 1-inch strip at the top so that you can seal your roll.

Gooey Keto Cinnamon Rolls

5. Use the cling film to help you roll up the dough towards the empty edge. Seal the edge, then use a sharp knife to cut it into 3 rolls. Wet the blade of the knife to help you cut. Lightly flatten the rolls with the palm of your hand then transfer to the parchment paper. Repeat this step with the other two parts of the dough.

Gooey Keto Cinnamon Rolls

6. Cover the pan with a kitchen towel, then allow to rise for about an hour. It should double in size. If your kitchen is not warm enough then this may take additional time. If it’s too warm then it may take less time, so keep an eye on it. so.

Gooey Keto Cinnamon Rolls

7. Preheat oven to 400°F. Cream together all of the glaze ingredients, adjust the thickness with heavy cream if necessary.

8. Bake until they are a deep golden color. It will take about 20-25 minutes, but remove the tray from the oven about 10 minutes in and cover with tented foil. This will prevent them from browning too much.

Gooey Keto Cinnamon Rolls

9. Glaze the rolls right when they come out of the oven. If you plan on eating these at a different time then save the glaze for later. They may deflate as they cool. Store in an airtight container, warm to serve.

Gooey Keto Cinnamon Rolls

This makes a total of 9 servings of Gooey Keto Cinnamon Rolls. Each serving comes out to be 382.34 Calories, 31.49g Fats, 8.86g Net Carbs, and 14.87g Protein.

Gooey Keto Cinnamon Rolls Calories Fats(g) Carbs(g) Fiber(g) Net Carbs(g) Protein(g)
1/4 cup sour cream 114 11 2.7 0 2.7 1.4
1 tablespoon maple syrup 52 0 13 0 13 0
1 tablespoon active dry yeast 39 0.9 4.9 3.2 1.7 4.9
1/4 teaspoon ground ginger 1.5 0 0.3 0.1 0.2 0
2 1/4 cups almond flour 1458 126 54 31.5 22.5 54
6 tablespoons golden flaxseed 208.5 16.5 11.5 10.5 1 7
5 tablespoons whey protein isolate 257.5 0.8 20.8 0 20.8 41.7
18 tablespoons erythritol 0 0 0 0 0 0
2 1/4 teaspoons xanthan gum 23 0 5.5 0 5.5 0
2 1/4 teaspoons baking powder 5.5 0 2.9 0 2.9 0
3 large eggs 215 14 1.1 0 1.1 19
7 1/2 tablespoons butter 765 90 0.1 0 0.1 0.9
1 tablespoon apple cider vinegar 7.1 0 1.8 0 1.8 0
2 tablespoons ground cinnamon 39 0.2 13 8.3 4.7 0.6
1/3 cup cream cheese 244 24 3.8 2.6 1.2 4.3
1 teaspoon vanilla extract 12 0 0.5 0 0.5 0
Totals 3441.1 283.4 135.9 56.2 79.7 133.8
Per Serving(/9) 382.34 31.49 15.1 6.24 8.86 14.87

Gooey Keto Cinnamon Rolls

This makes a total of 9 servings of Gooey Keto Cinnamon Rolls. Each serving comes out to be 382.34 Calories, 31.49g Fats, 8.86g Net Carbs, and 14.87g Protein.

The Preparation

    Cinnamon Rolls
  • 1/4 cup sour cream
  • 3 tablespoons lukewarm water
  • 1 tablespoon active dry yeast
  • 1 tablespoon maple syrup
  • 2 1/4 cups almond flour
  • 6 tablespoons ground golden flaxseed
  • 5 tablespoons whey protein isolate
  • 4-6 tablespoons erythritol
  • 2 1/4 teaspoons xanthan gum
  • 2 1/4 teaspoons baking powder
  • Pinch of ground ginger
  • 1 1/2 teaspoon kosher salt
  • 3 large eggs, room temperature
  • 1 1/2 tablespoons unsalted melted butter
  • 1 tablespoon apple cider vinegar
  • Cinnamon Filling
  • 3 tablespoons butter, softened
  • 6 tablespoons erythritol
  • 2 tablespoons ground cinnamon
  • Glaze
  • 1/3 cup cream cheese, room temperature
  • 3 tablespoons unsalted butter
  • 3-6 tablespoons powdered erythritol
  • 1 teaspoon vanilla extract
  • Salt to taste
  • Heavy cream, as needed

The Execution

  1. Line a pan with parchment paper. Place a large sheet of cling film on your work space, and set out a bowl with water to wet your fingers with. Add a bit of oil to the water.
  2. Mix the sour cream, warm water, active dry yeast, and maple syrup in a small bowl. Cover with a towel and allow this to rest for 7-10 minutes. If the mixture is bubbling, you’re good to go, but if it’s not the yeast is not active and you need to start again.
  3. In a separate bowl mix together the almond flour, flaxseed meal, whey protein powder, sweetener, xanthan gum, baking powder and salt.
  4. Add the eggs, cooled melted butter, and apple cider vinegar to the yeast mixture. Beat with an electric mixture for about a minute or so, then add in the flour. Mix until it forms a sticky dough. Wet a spatula and use this to form the dough into a ball.
  5. Divide the dough into 3 parts. Spread a little oil on the cling film then add 1 part of the dough. Wet your fingers and spread it into a rectangle. Brush with melted butter then sprinkle the cinnamon and erythritol to taste. Leave a 1-inch strip at the top so that you can seal your roll.
  6. Use the cling film to help you roll up the dough towards the empty edge. Seal the edge, then use a sharp knife to cut it into 3 rolls. Wet the blade of the knife to help you cut. Lightly flatten the rolls with the palm of your hand then transfer to the parchment paper. Repeat this step with the other two parts of the dough.
  7. Cover the pan with a kitchen towel, then allow to rise for about an hour. It should double in size. If your kitchen is not warm enough then this may take additional time. If it’s too warm then it may take less time, so keep an eye on it. so.
  8. Preheat oven to 400°F. Cream together all of the glaze ingredients, adjust the thickness with heavy cream if necessary.
  9. Bake until they are a deep golden color. It will take about 20-25 minutes, but remove the tray from the oven about 10 minutes in and cover with tented foil. This will prevent them from browning too much.
  10. Glaze the rolls right when they come out of the oven. If you plan on eating these at a different time then save the glaze for later. They may deflate as they cool. Store in an airtight container, warm to serve.
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