Hands On Time: 20 minutes
Total Time: 45 minutes
Net Carbs- 4.1g
Soft, fluffy buns and filled with buttery spices and then
drenched in a divine sticky caramel pecan sauce.
Breakfast, lunch or dinner…or all three, we won’t tell.
Caramel Pecan Sauce:
4 tablespoons of butter
½ cup of Sukrin Gold
1 cup of pecan halves
3 tablespoons of coconut milk
Pinch of salt
1 cup of Sukrin Gold
1 tablespoon of cinnamon
1 teaspoon of nutmeg
3 tablespoons of butter, melted
½ cup of coconut flour
4 tablespoons of Sukrin Icing
2 tablespoons of baking powder
9 ounces of shredded mozzarella
2 ounces of cream cheese
2 tablespoons of coconut oil, melted
1 teaspoon of vanilla
Cook the butter and Sukrin Gold in a small saucepan over medium-high heat, stirring occasionally until the sweetener has completely dissolved.
Add the coconut milk, the pecans, and salt and stir to combine, then pour the mixture evenly over the bottom of a 13-by-9-inch baking dish.
Pre-heat your oven to 350⁰ F, fan forced.
Make the dough by placing the mozzarella and cream cheese into a large microwave safe bowl.
Heat on high for 1 minute, remove and stir.
Continue this in 30 second bursts until the mixture is smooth and melted.
Sift the coconut flour, Sukrin Icing and baking powder together into the cheese and add the eggs, coconut oil and vanilla.
Mix well to combine and knead the dough for a minute or so to make it really smooth.
Roll out into a large rectangle.
Melt the butter for the filling and brush it all over the dough.
Sprinkle with the Sukrin Gold and spices and then roll up along the long edge.
Slice the roll into 12 slices and place them, cut side up, on top of the caramel sauce.
Bake for 18 minutes.
Let sit in the dish for 5 minutes before turning out onto a cooling rack.
Store in a container, in the pantry, for up to five days.
This recipe was created by the talented Naomi Sherman, creator of naomishermanfoodcreative.com.
Click HERE for a PDF version of this recipe.