These delightful mini cinnamon rolls are just divine and low carb too! We found them very filling and I ate a few during the course of taste tasting …ahem. I could not have eat dinner that night as I was too full; the joy of coconut flour and psyllium powder! However, I shamefully ate another before I went to bed as I opened the fridge, looked at the remaining ones and gave one a good home.
I used my mini muffin tin to bake these little beauties in but you could use a regular muffin tin or even just place them on a parchment lined baking tin. You might want to add more cinnamon and sweetener to the filling to adjust to your own tastes. I was sprinkling cinnamon over mine like it was on sale!
I have not tried these with almond flour, but I can’t see why it can’t be used instead of the coconut flour. I’d use more of it though than the coconut flour; perhaps another 1/4 of a cup and reduce the water. If you wanted to keep the recipe Paleo, then you can use honey as a sweetener, and use a topping without cream cheese. Maybe a cashew nut cream?
As ever with using this type of dough, you will need to roll it out using parchment paper. Nothing else will do and it will stick!
- 1/2 cup (56g) coconut flour
- 4 tblspn butter (60g), melted
- 2 eggs
- 1/4 cup erythritol(50g) (or sugar substitute of your choice)
- 4 tblspn (60g) coconut milk
- 1/2 cup boiling water
- 1 tblspn psyllium powder
- 1/2 tspn baking powder
- 1/2 tspn salt
- 3-4 tblspn cinnamon
- 4 tspn erythritol (or sugar substitute of your choice)
- 2oz cream cheese, softened
- 2 tspn vanilla essence
- 2 tblspn coconut oil
- 1 tblspn ground erythritol (or sugar substitute of your choice)
- 1 tbpsn water (optional, depending upon how thin you want your topping)
- Pre-heat the oven to 190C/385F degrees and grease your muffin tin.
- Mix the coconut flour, psyllium powder, baking powder, salt and erythritol together.
- Add the eggs, butter and coconut milk and blend together so it resembles breadcrumbs or a partial dough.
- Add the boiling water, gradually, a bit at a time, until you have a dough consistency. (You may not need all the water so don't pour it all in at once).
- Lay a piece of parchment paper on your kitchen surface.
- Take a small handful of the dough and make a thick sausage shape. Place this on the parchment paper. Place another piece of parchment paper over the dough and gently roll into a long rectangle, about two inches wide.
- Trim the edges to make them straight. Sprinkle with cinnamon and erythritol.
- Using the bottom parchment paper, roll up the dough like a swiss roll.
- Cut into half and place each "roll" in the muffin tin (or on parchment lined baking tin).
- Repeat until all the dough is used.
- Bake for 20-25 minutes until golden.
- To make the topping, blend the cream cheese, vanilla essence and ground erythritol together.
- Add the coconut oil, then add water to achieve the consistency you desire.
- Either pipe or drizzle over your buns. Or smear like butter!
- Eat and enjoy!
- Nutritional Information per roll (without the topping) - 87 calories, 7g Fat, 2g Protein, Total Carbs 5g, Fibre 3g, Net Carbs 2g.
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