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 Coconut flour
- 4 tablespoons Butter melted
- 2 Eggs
- 1/4 cup Erythritol
- 4 tablespoon Coconut milk
- 1/2 cup Boiling water
- 1 tablespoon Psyllium husk powder
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Salt
- 3 tablespoons Cinnamon
- 4 teaspoons Erythritol or sugar substitute of your choice
- 2 oz Cream cheese softened
- 2 teaspoons Vanilla essence
- 2 tablespoons Coconut oil
- 1 tablespoon Ground erythritol or sugar substitute of your choice
- 1 tablespoon 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!
This post may contain affiliate links. Please read my disclosure policy for more info.
Products from Amazon.com
- Price: Check on Amazon
Follow me on Facebook for extra bits and fun! https://www.facebook.com/DivaliciousRecipes