Healthy Cinnamon Rolls

Recipe From: Eric

Makes 12

Dry Ingredients

2 cups almond flour

¼ cup coconut flour

3 tablespoons psyllium husk powder

2 teaspoons baking powder

½ teaspoon sea salt

Blender Ingredients

3 large eggs

1 cup roughly chopped, peeled zucchini, about 4– 5 ounces

½ cup water

2 teaspoons vanilla extract

⅛ teaspoon pure monk fruit or stevia

Filling

 ½ cup soft butter

 ¼ cup erythritol/ monk fruit blend or date sugar (or granulated sweetener of choice)

¼ cup cinnamon

1/ 3 teaspoon pure monk fruit or stevia

1.    Preheat your oven to 375 ° F and butter the bottom and sides of a 10-inch round cake pan or 9 x 11-inch casserole dish or a couple of pie pans.

2.    In a medium-sized bowl, whisk together the dry ingredients, sifting as necessary.

3.     Puree the wet ingredients in your blender until smooth.

4.     Pour the wet ingredients into the dry ingredients and whisk until it begins to thicken. Let the batter set up a few minutes.

5.     Use your fingers to sort of knead the dough for about one minute, until becomes a bit sticky.

6.    Transfer to a baking sheet or waxed paper that has been sprinkled with water.

7.    Gently press down to create sort of a flat log shape, dampen the top, and cover with another sheet of waxed paper.

8.    Use a rolling pin or your hands to press or roll it into a rectangle shape about 8 x 13 inches.

9.    Remove the top sheet of waxed paper and generously butter the entire dough, leaving about ½ an inch of the edge so the dough can attach to itself once it is rolled into a log.

10. Stir together the cinnamon and sweetener in a small bowl and sprinkle over the butter. If using liquid rather than powdered monk fruit or stevia here, stir it into the soft butter first.

11.  Pick up the edges of the bottom sheet of waxed paper that is nearest you and begin to fold up over the edge of the dough, and continue rolling the dough over snuggly until it is in a nice little log shape.

12. Use a pastry cutter or spatula to cut the log into 10– 12 pieces.

13. Use the pastry cutter to scoop each piece up and place into the prepared baking pan. Nestle them close together to help each other rise. If necessary, dip the cutter in water between cuts.

14.  Bake for about 25 minutes, until golden brown.

15.  While the rolls cool a little, make the frosting and frost while still warm.

Frosting

4 tablespoons soft butter

1 teaspoon sweet potato flour (the whole ground flour, not the starch)

Water, heavy cream, or coconut milk to your desired consistency

⅛– ¼ teaspoon pure monk fruit or stevia

  1. Whisk together to your desired consistency. 2. Smear or drizzle on top of the warm rolls.