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.
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 used for allulose. It also caramelizes somewhat similar sugar.You may want to add some black pepper to offset the cooling effect the erythritol will give. 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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