Most of the time sugar is required to activate yeast but in this recipe, an extra pack of yeast is used to alleviate that requirement. While the carbs are high, these are fine for a special Holiday morning. You can indulge knowing that you have not brought the sugar craving back to life. This recipe does contain wheat flour which is unusual for recipes here. The gluten in the wheat gives these rolls the characteristic stretchy texture of great cinnamon rolls.
Net Carbs 31 grams
Fat 12 grams
Protein 5 grams
Warm tap water- 1/2 cup
Hot milk-1/2 cup
Splenda 1 1/2 tablespoons
Butter-1/2 stick melted
Oil a bowl
Dissolve the yeast into the water for 5-7 minutes
Mix milk, Splenda, 1/2 stick butter, salt, egg and 2 cups of flour a little at a time.
Add yeast mixture.
Slowly add remaining flour 1/2 cup at a time.
Put dough into oiled bowl
Allow to rise until doubled in bulk, about an hour.
Roll out, you will need :
Butter-1 stick melted
Splenda, (Brown, Confectioner’s or Granulated, Your Choice)- 1/2 cup
Apple sauce and pumpkin add incomparable flavor and plenty of moisture to these muffins. Wrap them individually in waxed paper and freeze to maintain freshness Be sure to actually use pumpkin puree as pumpkin pie fillings are usually loaded with sugar.
1 1/2 cup Carbquick Baking Mix
1 1/4 cup Splenda (granulated)
3/4 cup chopped walnuts
1 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp salt
3 large eggs
6 tbsp unsalted butter (room temperature)
1/2 cup pumpkin puree (fresh made or canned)
1/2 cup no sugar added applesauce
1/3 cup water
1. Heat oven to 350 F. Lightly coat a 12 cup muffin tin with cooking spray, or line with cupcake liners.
2. Combine bake mix, Splenda, walnuts, baking soda, cinnamon, ginger, cloves, and salt in a food processor. Pulse until nuts are finely chopped. Add eggs, butter, pumpkin puree, applesauce and water. Process until combined, scraping down sides as needed.
3. Scoop batter into muffin tins and bake until a toothpick inserted in the center of muffins comes out clean. About 20 to 30 minutes. Cool completly in pan and then enjoy
This recipe yields 12 muffins at 179 calories, 6.5 Net Carbs, 9.5g protein 12.5g fat
Preheat oven to 350F and grease 9 inch round cake pan well.
In the bottom of the pan, stir together the Swerve Brown and the melted butter until well combined. Spread evenly over the bottom of the pan and sprinkle with cranberries and pecans.
Whisk together the cake mix and cinnamon. Whisk in eggs, oil, water and vanilla until well combined.
Pour over the topping in the pan and bake 25-30 minutes, or until the cake is ggolden brown and firm to the touch. Remove and let cool 10 minutes in the pan then run a knife around the edges and flip out onto a cake plate.
Preheat oven to 325F and grease 12 muffin tins well or line with paper liners.
Combine almond flour, Swerve Granulated, protein powder, coconut flour, baking powder and salt and stir in eggs, melted butter, almond milk and maple extract til well mixed and stir in 1/2 cup of walnuts.
Put batter in muffin tin and sprinkle with remaining nuts, pressing lightly to adhere. Bake 25-30 minutes til set and golden brown.
Combine Swerve Confectioner’s, cream and maple extract and just enough water to thin to drizzling consistency. Drizzle over cooled muffins.
Preheat oven to 325F and grease a 9-inch springform pan well.
Bring butter, Swerve and syrup to boil for 1 minute. Remove from heat and add cream and vanilla. Pour this topping into pan and sprinkle with diced pineapple.
For the cake, mix flour, whey, baking powder and salt in a separate bowl and mix butter and sweetener until well combined.
Beat eggs and pineapple extract into butter mixture and add half the dry mixture and beat and add half the almond milk and beat and repeat.
Spread batter over the topping and bake 35 to 45 minutes, or until golden brown and just set to the touch. Remove from oven and cool for 10 minutes.
Run a sharp knife around the inside of the pan to loosen and remove pan sides. Top cake with a serving platter and flip. Run a sharp knife between the bottom of the springform pan and the cake topping to loosen and gently lift pan bottom.