I love cinnamon rolls. I decided to try a new idea to make some low carb and boy did it work! Amazingly delish!! And, at UNDER 2 net carbs each, have two!! 🙂
2 cups Carbquik
3 oz liquid sweetener
1 tbsp cold butter, cubed
3/4 cup almond milk (I used Califia Farms Almond Coconut Blend)
1/4 cup Splenda (granulated)
1.5 tbsp cinnamon
2 tbsp butter, melted
Mix Carbquik with cold butter.
Add liquid sweetener and almond milk. Blend into a dough.
Spread dough on a cookie sheet lined with parchment paper or a silicone baking sheet. I prefer silicone for this. Pop in the freezer a bit while you mix the cinnamon mix.
In another bowl combine cinnamon and granulated Splenda.
Remove dough from freezer and top with melted butter.
Add the cinnamon/splenda mix, sprinkling all over.
Dampen hands and roll the dough up into a log. Do this carefully as not to tear up the roll and dough.
Once rolled into a log, cut into slices and place into a baking dish like this:
Bake at 375 for about 20 minutes, or until a crust forms around the edges and it begins to brown on top.
This made about 15 rolls and this is the nutrition info:
If you want icing, simply mix 1/2 block of cream cheese with a couple squirts of sweetener and a little half and half or hwc until you get a frosting. Spread over cinnamon rolls. This adds about 1/2 carb each, if that. ENJOY!!!