CINNAMON ROLL MUFFINS!!These “scrumdiddilyupmtious” cinnamon rolls are delicious and you get 10.9g of Fiber for only 7.85g Net Carbs and 300 Calories. (Protein = 10.05; Fat = 22.79). They’re great slathered with butter, a low-carb icing, or (my favorite) cream cheese with cinnamon “sugar” (Stevia)Ingredients:Fine Almond Flour – 150g (about 1-1/4 cups)
Psyllium Husk Powder – 40g (about 5 Tbsp.)
Baking Powder – 2 tsp.
Sea Salt – 1 tsp.
Cinnamon – 2 Tbsp. (yes, Tbsp.)
Stevia Packets – 4 (SweetLeaf Stevia)
Pecans** – 1 cup, coarsely chopped
Apple Cider Vinegar – 2 tsp.
Vanilla Extract – 1 tsp.
Egg Whites – from 3 large eggs
Boiling Water – 1 cup
Water (for wetting hands & brushing roll tops)
Coconut Oil Pam – 6 squirts
Instructions:• Preheat oven to 350-degrees Fahrenheit. Squirt a small squirt of Pam (I like the Coconut Oil one) into each of SIX alternating sections of a 12-cup muffin tin. With fingers, spread oil around bottom & sides (or use paper baking cups, but do not use silicone*).
• Place a hand-sifter into a large bowl. In order, add the Almond Flour, Psyllium Husk Powder, Cinnamon, Stevia Packets, Baking Powder (I use double acting) and Salt. Sift with hand-sifter, and then use a cup to refill sifter and sift one or even two more times. (This will give your bread a nice, even texture without big holes inside!) Stir pecans into dry mixture.
• Place one cup of water into a 2-cup measuring cup and bring water to full boil in microwave (about 2 minutes).
• While water is boiling, in a small bowl, mix vinegar and egg whites electric mixer until frothy (about 30 seconds). Gently stir egg mixture and vanilla into dry ingredients, until just moistened.
• While beating with a hand mixer on lowest setting, add the boiling water to bowl. Beat for about 30 seconds. (Don't over mix. Consistency will be like Play-doh.)
• Moisten hands with water, form dough into a rectangle and cut into 6 equal parts. Then, moistening hands between each one, gently form into SIX rolls and press gently into greased muffin tins. (Do not over-handle, but make sure bottoms are flat.)
Brush tops of each roll with water.• Bake for 50-60 minutes. (*To test for doneness, you’ll have to loosen and remove a muffin from the tin and listen to hear a hollow sound when tapping the bottom of the muffin.) Loosen all muffins from the tin and place them on a wire rack to cool. When fully cooled, store in Ziplock bag in fridge for 5 days, or in freezer for a month or more.
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NOTE: To serve from refrigerated, heat in microwave, or slice in half width-wise, and toast in wide-slot toaster or toaster oven.
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Nutrition Information:(1 roll = 1 serving)
Calories = 300
Total Carb = 18.75g
Fat = 22.79g
Fiber = 10.9g
NET Carbs = 7.85gProtein = 10.05g
(Also has 73% RDI for Calcium, and 48% RDI for Iron)
*I don’t know if you will be able to hear the hollow sound when tapping the bottom of the silicone cup.
**If you don’t like nuts, you will save .66g of NET Carbs and 127 Calories; but, I LOVE nuts, so ALL my dessert recipes will include them somehow!
