DRY INGREDIENTS

Coconut flour = 180 g / 1 1/2 cups

Golden Flaxseed (Finely Ground) = 80 g / 12 tbsp

Whole Psyllium Husk = 33 g / 3.75 tbsp. (Note: The psyllium husks must be ground until half its original volume then weigh it. However, if you are using pre ground psyllium powder, only 2 to 3 tsp is required. Please see this video about psyllium husk and powder for better understanding and success - https://youtu.be/_bnCwudgFt4)

Baking powder = 18 g / 4 tsp

Monk fruit = 66 g / 1/3 cup

WET INGREDIENTS

Apple cider vinegar = 43 g / 3 tbsp.

Coconut / olive oil = 45 g / 3 tbsp.

Whole eggs at room temperature = 7 large (360 g)

YEAST MIXTURE

Instant or Rapid Rise Yeast = 12 g / 4 tsp

Salt = 1 tsp

Warm water = 360 ml / 1 1/2 cups

(Temperature = 122 to 132 F or 50 to 56 C. This temperature DOES NOT kill the yeast)

FILLING

Ground cinnamon = 28 g / 5 tbsp.

Monk fruit (or any keto sweetener to taste) = 100 g / 1/2 cup

[Mix together in a bowl until well combined]

GLAZE

1.  Icing Glaze

Powdered sweetener = 5 tbsp.

Whipping cream = 3 to 4 tbsp.

Pinch of salt

[Mix together in a bowl until thick and creamy]

2.  Cream Cheese Glaze

Cream cheese (softened) = 110 g

Butter (softened) = 198 g

Whipping cream = 60 g

Powdered sweetener = 5 tbsp

Salt = 1/2 tsp

[Whisk cream cheese and butter until soft and fluffy. Then add whipping cream, powdered sweetener, salt and whisk until smooth and creamy]

Note: This ratio ensures that the cream cheese is not overpowering.

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1. For best results, weigh the ingredients with a digital scale

2. Boil a pot of water.

3. Turn on oven at 212 F or 100 C and leave it on during the entire proofing process. This temperature DOES NOT kill the yeast. Yeast thrives on very warm and moist environment.

4.  In a large bowl, use a handheld mixer to whisk the coconut flour, ground flaxseed, psyllium husk powder, baking powder and erythritol until well combined.

5. In a bowl, mix the salt, yeast and warm water together and stir until the salt is dissolved.

6. Add the apple cider vinegar, coconut oil, eggs and yeast mixture into the dry ingredients and whisk until the yeast is well combined and a dough is formed.

7.  Knead the dough for 1 to 2 mins as this will help to firm up the dough and easier to roll.

8.  Divide dough into 2 portions. Cling wrap 1 portion of the dough and refrigerate to slow down the yeast fermentation while you work on the other portion.

9.  Roll the dough between 2 parchment papers. Fold the sides into a square or rectangular shapes then gently roll the sides to flatten them.

10. Brush dough with softened butter then sprinkle with cinnamon fillings. Ensure that the entire dough is covered with the fillings so that the rolls are more flavorful.

11. Make 1-inch markings on the dough with a knife or pizza cutter then cut through into strips.

12. Gently roll the strips into a round roll, pulling back intermittently to tighten it.

13.  Place the rolls slightly touching each other on a square or rectangular tray lined with parchment paper or greased with oil or butter.  Cover the tray with cling wrap and refrigerate to slow down the fermentation. Repeat the process with the 2nd portion of dough.

14. If you decide to make into cinnamon buns as an easier option, mix the dough with the fillings and mold into round shapes.

15. Once completed, cover the dough with a dry towel loosely.

16. Pour sufficient boiling water into a baking dish that fits the oven.

17. Place the baking dish with boiling water at the bottom of the oven and the tray with dough directly above it. Close the oven door and let it proof for 1 hour with the oven heat on. Do not open the oven door during the proofing process.

18. After 1 hour, remove the towel and the baking dish with water. Bake at 350F or 180C at the lowest rack for about 25 to 30 mins or until cooked. Pre-heating of oven is not necessary.

[Total servings = 20]

NUTRITION INFO PER SERVING (WITHOUT GLAZE)

Total carb = 4.9 g

Dietary fiber = 3.7 g

Net carb = 1.2 g

Calories = 52

Total fat = 3.7 g

Protein = 1.2 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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