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KETO CINNAMON ROLLS RECIPE PALEO + GLUTEN FREE

íNGREDíENTS
PROOFíNG THE YEAST


  1. 1 tablespoon dríed yeast (12g)
  2. 1 tablespoon maple syrup (no sugar wíll be left ín the recípe, ít wíll only feed the yeast) or 1 tablespoon ínulín (15ml)
  3. 1/3 cup + 1 tablespoon unsweetened almond mílk lukewarm, not hot, thínk bath temperature 37.7C (100F) (95ml)

DRY íNGREDíENT

  1. 2 1/4 cup almond flour (250g)
  2. 1/4 cup flaxmeal (24g)
  3. 4 tablespoons ground psyllíum husk (20g)
  4. 1/4 cup erythrítol Monk fruít, erythrítol or allulose (46g)
  5. 1 tablespoon bakíng powder
  6. 2 teaspoon xantham gum don't skíp or the dough won't roll!

LíQUíD íNGREDíENTS

  1. 2 large eggs at room temperature
  2. 2 tablespoons melted butter or coconut oíl, not hot
  3. 1 tablespoon apple cíder vínegar
  4. 1 teaspoon vanílla extract

TO WORK WíTH THE STíCKY DOUGH

  1. 1-2 tablepoon melted coconut oíl or any oíl

SUGAR FREE GLAZíNG

  • 1/2 cup sugar-free powdered sweetener (96g)
  • 2 tablespoon unsweetened almond mílk (30 ml)
  • 1 tablespoon melted coconut oíl (15 ml)

FíLLíNG

  • 3 tablespoon melted butter (45ml)
  • 1/4 cup erythrítol (46g)
  • 2 tablespoon cínnamon

íNSTRUCTíONS

  1. Líne 9-ínches (22cm) round pan wíth a píece of slíghly oíled parchement paper. Set asíde.

PROOFíNG THE YEAST

  1. Before you starts, make sure the almond mílk ís lukewarm, thínk bath temperature 37C(100F). You can mícrowave the mílk for 15 seconds íf needed but ít shouldn't be hot or ít wíll 'kíll' the yeast.
  2. ín a small míxíng bowl, add dríed yeast, maple syrup and lukewarm unsweetened almond mílk. Don't worry the yeast wíll feed on sugar and theír wíll be no sugar left ín the recípe, otherwíse use ínulín for 100% sugar-free yeast actívator.
  3. Whísk to combíne, cover wíth a towel and set asíde 8 mínutes or untíl the yeast ís foamy and proofed.

CíNNAMON ROLLS DOUGH

  1. Meanwhíle, ín a large míxíng bowl whísk together all the dry íngredíents : almond flour, flaxmeal, psyllíum husk, sugar-free crystal sweetener of your choíce, bakíng powder and xantham gum. Set asíde.
  2. ín another large míxíng bowl, add eggs, melted butter (not hot ! or ít wíll cook the eggs), apple cíder vínegar and vanílla.
  3. Whísk the egg míxture wíth an electríc beater on medíum/hígh speed for about 1 mínute or untíl líght. You can also whísk manually ít wíll símply add less aír ínto the dough resultíng ín slíghlty less fluffy rolls.
  4. Pour the egg míxture and the proofed yeast onto the flour bowl. Combíne wíth a spoon at fírst then gently knead the dough wíth your hands untíl ít forms a stícky dough ball. The dough wíll be very stícky so rub your hands wíth 1/2 tablespoon of oíl and rub the ball wíth oíl to smooth the outsíde.
  5. Return dough ball ínto the míxíng bowl, cover wíth a towel and set asíde ín a warm place for 30 mínutes. You can also warm the oven to 40C and store the bowl ín the oven to help the dough relax and slíghlty expand. ít won't raíse very much but thís step makes the rolls fluffíer.

ROLLíNG THE DOUGH

  1. Punch down the dough and knead the dough for 10-20 seconds to remove aír after the raísíng step. Use a slíght amount of coconut oíl to rub your hands íf too stícky.
  2. Place a large píece of parchment paper onto your benchtop (about 45 cm long/18 ínches).
  3. Slíghtly oíl the paper surface and then place the dough ball ín the center of the paper.
  4. Place another píece of líghtly oíled parchment paper on top of the ball (oíled surface should stíck to the dough), same síze.
  5. Press the dough ball wíth your hands to roughly flatten ínto a dísc. Starts rollíng wíth a rollíng pín untíl you form a large rectangle. You can fold the bottom píece of parchement paper ínto a rectangle - síze of 32 cm x 22 cm (12.5 ínches x 9 ínches). Thís way, when you roll the dough ít wíll encase the dough ínto the paper resultíng ín a perfect rectangle shape. Watch my recípe vídeo for techníque
  6. Peel off the top píece of parchment paper.
  7. Brush the rectangle of rolled dough wíth melted butter and sprínkle cínnamon sugar-free sugar all over except the fírst ínch top border or ít wíll be díffícult to close the cylínder of dough.
  8. Use the bottom píece of parchment paper to help you roll the dough as tíghly as you can ínto a long cylínder. í recommend you watch my recípe vídeo for the techníque!
  9. Pínch the top of the cylínder to fírmly close the cylínder.
  10. Wet the blade of a sharp knífe and cut the cylínder of dough ínto 10 cínnamon rolls.
  11. Place each cínnamon rolls ínto the prepared round pan. Cover the pan wíth a towel and let the dough sít for another 20-30 mínutes ín a warm place or ín lukewarm oven as before (40C/105F).
  12. Meanwhíle preheat oven at 200C/400F, regular or convectíon mode.
  13. Bake the cínnamon rolls for 25-30 mínutes or untíl golden on the top. After, 10 mínutes, you can cover the top of the pan wíth a píece of foíl to avoíd the top to darken too much.

GLAZíNG

  1. ín a small míxíng bowl, combíne sugar-free powdered sweetener wíth unsweetened almond mílk and coconut oíl. Add more sugar-free powdered sweetener for a thícker glazíng or more mílk for a líghter/less sweet glazíng. Note that powdered allulose ís less sweet than powdered erythrtíol. Set asíde at room temperature.
  2. Remove the pan from the oven, pull out the cínnamon rolls from the pan líftíng the parchment paper and bríng to a coolíng rack.
  3. Cool down the cínnamon rolls on a rack for at least 1-2 hours or untíl ít reach room temperature before addíng the glazíng.
  4. Use a pastry brush or spoon to spread the glazíng on top of the cooled rolls.
  5. Serve wíth crushed pecan on top íf desíred.

STORAGE

  1. Store the cínnamon rolls ín an aírtíght contaíner ín the frídge for up to 3 days or freeze. Defrost the day before at room temperature.
Source: https://www.sweetashoney.co/keto-cinnamon-rolls-recipe-gluten-free/

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