Sticky Buns... 1 Carb per bun... Half was gone before I had a chance to try it. My very opinionated teens approved it. Amazingly it’s keto and hard to believe it actually is.
I also made some glaze by mixing inulin and water. I know not many people have that as an ingredient so I didn’t include it in the recipe and it’s not necessary.
If you happened to have it, mix 3 tbs of inulin with 1 cup of water.
Inulin is a prebiotic, full of fiber, and slightly sweet and mine is made from Chicory Roots.
I use it in my chocolates as well.
Prebiotics help with your gut bacteria. Promote building a healthy flora. And not having a healthy flora down there is correlated with obesity.
TOOLS and GADGETS
- 9 inch Round oven-safe pan, iron cast skillet works well
- Mixing Bowls and Measuring Cups
- Rolling Pin, You can use just your hands if you don't have one, but it won't be as even
- Small pot to caramelize allulose
- Kitchen Mixer, optional
WHERE TO BUY ALLULOSE
For all the recipes using Allulose, you can purchase fine powdered Allulose here: SHOP ALLULOSE. If you want to learn more about Allulose, visit our ALLULOSE INFO page.
TIPS and SUBSTITUTIONS
- Caramelizing allulose works quite fine. Don’t worry when it gets hardened, it will melt again in the oven and will stay soft after baking it.
- One important thing when caramelizing allulose is that it goes from yellowish color to black very quickly. So after it starts to turn the color, stay with it. I burnt it on my first try 😊
- It’s easier to make this dough with a kitchen mixer, if you have a bread machine it works too. You can knead it by hand of course, it will take time but it’s like therapy 😂
- Erythritol can be substituted for allulose. It also caramelizes like sugar. Stevia will not work, it won't caramelize, and neither does monk fruit.
Keto Cinnamon Rolls
Category
Dessert
Servings
12-14
Prep Time
1 Hour
Cook Time
25 min
Net Carbs
1g
Calories
100
Ingredients
Dough
- 1/2 Cup Warm Water
- 1/4 Cup Heavy Cream
- 1/2 tbs Yeast
- 1/2 ts Inulin or Sugar
- 1 egg
- 2 tbs butter, melted
- 1/3 Cup Allulose
- 1/2 Cup Vital Wheat Gluten
- 1/3 Cup Lupin Flour
- 1/4 Cup Oat Fiber
Filling
- 4 tbs Butter, softened
- 1/4 Cup Allulose (any granulated sweetener)
- 1 tbs Cinnamon
Topping Optional
- 1 Cup Pecans, crushed coarsely
- 1/4 Cup Allulose
- 1/4 Cup Water
Directions
Crust
- Mix Vital wheat gluten, lupin flour and oat fiber together to make your flour
- Mix yeast, egg, water, inulin, allulose and heavy cream in the stand mixer bowl
- Start the mixer on slow, mix for a few minutes
- Add 'Flour' in 2-3 batches, continue mixing on slow
- Add in butter
- Continue to knead the dough, still on slow until it leaves the sides and form a nice dough, about 6-8 minutes
- Cover the dough with greased plastic wrap or damp kitchen cloth
- Let the dough rise double in size, about 30 mins to an hour in a warm place, (Rising time depends on the environment)
- Roll the dough into a rectangle
Filling
- Mix allulose and water in a small pot and heat on medium high until the mixture starts to caramelize
- Grease an 8 inch pan and sprinkle pecans
- Top with caramelized allulose
- In the mean time, smear the softened butter on to the rolled dough evenly
- Mix allulose and cinnamon
- Sprinkle evenly over the buttered dough
Topping
- Roll the dough from the long end and cut about 2 inches thick pieces
- Line rolls over the pecans, slightly touching each other
- Start the oven and pre heat to 300F on convection, 325 regular oven
- Bake 25-30 minutes until the tops get golden brown
- Invert onto a large plate after it cooled down
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