Links to purchase books
Click this link to purchase in e-book format only. Bundles are available too;
@https://payhip.com/Lowcarbrecipeideas
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook
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Links to purchase books via Amazon
Books available in Kindel, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan (https://amzn.to/43IgAsk, https://amzn.to/489xPVB)
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (https://amzn.to/3J2Vo8R, https://amzn.to/495li6K)
3. The Ultimate Keto Cookbook by Elsie Yan (https://amzn.to/3NjGTQw, https://amzn.to/499YliL)
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/3UuheIQ, https://amzn.to/3SPV4zz)
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This recipe can be viewed and printed at this link;
https://www.lowcarbrecipeideasofficial.com/recipes/pull-apart-cinnamon-rolls
[Total servings = 20]
NUTRITION INFO PER SERVING (WITHOUT GLAZE)
Total carb = 4.9 g
Dietary fiber = 3.7 g
Net carb = 1.2 g
Calories = 52
Total fat = 3.7 g
Protein = 1.2 g
DRY INGREDIENTS
Coconut flour = 180 g / 1 1/2 cups
Golden Flaxseed (Finely Ground) = 80 g / 12 tbsp
Whole Psyllium Husk = 33 g / 3.75 tbsp. (Note: The psyllium husks must be ground until half its original volume then weigh it. However, if you are using pre ground psyllium powder, only 2 to 3 tsp is required. Please see this video about psyllium husk and powder for better understanding and success - https://youtu.be/_bnCwudgFt4)
Baking powder = 18 g / 4 tsp
Erythritol = 66 g / 1/3 cup
WET INGREDIENTS
Apple cider vinegar = 43 g / 3 tbsp.
Coconut / olive oil = 45 g / 3 tbsp.
Whole eggs at room temperature = 7 large (360 g)
YEAST MIXTURE
Instant or Rapid Rise Yeast = 12 g / 4 tsp
Salt = 1 tsp
Warm water = 360 ml / 1 1/2 cups
(Temperature = 122 to 132 F or 50 to 56 C. This temperature DOES NOT kill the yeast)
FILLING
Ground cinnamon = 28 g / 5 tbsp.
Erythritol (or any keto sweetener to taste) = 100 g / 1/2 cup
[Mix together in a bowl until well combined]
GLAZE
1. Icing Glaze
Powdered sweetener = 5 tbsp.
Whipping cream = 3 to 4 tbsp.
Pinch of salt
[Mix together in a bowl until thick and creamy]
2. Cream Cheese Glaze
Cream cheese (softened) = 110 g
Butter (softened) = 198 g
Whipping cream = 60 g
Powdered sweetener = 5 tbsp
Salt = 1/2 tsp
[Whisk cream cheese and butter until soft and fluffy. Then add whipping cream, powdered sweetener, salt and whisk until smooth and creamy]
Note: This ratio ensures that the cream cheese is not overpowering.
DIRECTIONS
1. Boil a pot of water.
2. Turn on oven at 212 F or 100 C and leave it on during the entire proofing process. This temperature DOES NOT kill the yeast. Yeast thrives on very warm and moist environment.
3. In a large bowl, use a handheld mixer to whisk the coconut flour, ground flaxseed, psyllium husk powder, baking powder and erythritol until well combined.
4. In a bowl, mix the salt, yeast and warm water together and stir until the salt is dissolved.
5. Add the apple cider vinegar, coconut oil, eggs and yeast mixture into the dry ingredients and whisk until the yeast is well combined and a dough is formed.
6. Knead the dough for 1 to 2 mins as this will help to firm up the dough and easier to roll.
7. Divide dough into 2 portions. Cling wrap 1 portion of the dough and refrigerate to slow down the yeast fermentation while you work on the other portion.
8. Roll the dough between 2 parchment papers. Fold the sides into a square or rectangular shapes then gently roll the sides to flatten them.
9. Brush dough with softened butter then sprinkle with cinnamon fillings. Ensure that the entire dough is covered with the fillings so that the rolls are more flavorful.
10. Make 1-inch markings on the dough with a knife or pizza cutter then cut through into strips.
11. Gently roll the strips into a round roll, pulling back intermittently to tighten it.
12. Place the rolls slightly touching each other on a square or rectangular tray lined with parchment paper or greased with oil or butter. Cover the tray with cling wrap and refrigerate to slow down the fermentation. Repeat the process with the 2nd portion of dough.
13. If you decide to make into cinnamon buns as an easier option, mix the dough with the fillings and mold into round shapes.
14. Once completed, cover the dough with a dry towel loosely.
15. Pour sufficient boiling water into a baking dish that fits the oven.
16. Place the baking dish with boiling water at the bottom of the oven and the tray with dough directly above it. Close the oven door and let it proof for 1 hour with the oven heat on. Do not open the oven door during the proofing process.
17. After 1 hour, remove the towel and the baking dish with water. Bake at 350F or 180C at the lowest rack for about 25 to 30 mins or until cooked. Pre-heating of oven is not necessary.