Mmmmmm, cinnamon rolls. Every weekend, the kids get to make cinnamon rolls for breakfast. I love cinnamon rolls and am so jealous of those little turkeys!! So, looking for cinnamon roll recipes, breads, etc, I figured I needed something that follows the low carb lifestyle, but tastes as good as their cinnamon rolls!
I bought xanthan gum about 6 months ago, even though I have found a ton of recipes that called for it, I still hadn't tried it until today.
I had found some sweet bread recipes, but decided to play around a little bit with a few different recipes and create my own little twist.
One thing I have found, is that almond meal just does not have a texture I like. I want something very soft (like wheat flour) without the calories and carbs. Coconut flour is tricky to bake with, it really does dry things out quickly, so a half of a teaspoon too little or too much can completely ruin a recipe. I am a dump cook, so precision in baking is not my thing!
Low and behold, my food processor has become my very favorite kitchen appliance! Anytime I need to use almond flour, I put it in the food processor first and chop the heck out of it! It has really helped changed an OK recipe into a really good recipe.
This little cinnamon swirl bread tastes like the inside of a cinnamon roll. The texture is AMAZING and taste is even better. It has just enough sweetness that you can't even tell it is sugar free and low carb. The bread alone is PERFECT, I would love a rich, creamy cream cheese frosting, but afraid that might defeat the purpose.
Cinnamon Swirl Bread
5 ounces butter melted
2 T cinnamon
1/3 cup splenda
In a bowl, completely mix all ingredients well and set off to the side.
Cream Cheese Filling:
3 ounces 1/3 fat cream cheese
1 T heavy whipping cream
2/3 cup splenda
1 t vanilla
In a separate bowl, completely mix all ingredients well and set off to the side.
Bread:
2 1/2 cups mozzarella cheese
3 ounces 1/3 fat cream cheese
2 eggs
1/3 cup almond flour
1 T baking powder
1/3 cup splenda
1 t xanthan gum
1 1/2 t vanilla
Preheat oven to 375 degrees. Prepare loaf pan by spraying with cooking oil.
Melt cheeses together in the microwave for about 1 1/2 to 2 minutes. Stir to a smooth consistency. Mix in both eggs and vanilla. Set off to the side. In the food processor, blend dry ingredients and then add to cheese ingredients. Mix completely.
Preheat oven to 375 degrees. Prepare loaf pan by spraying with cooking oil.
Split dough in half. Roll out half of the bread to about 10 inch x 16 inch. Saran wrap on the bottom, and "roll" or smooth to shape with parchment paper on top. Top with Cinnamon filling and roll up the dough using the bottom saran wrap to roll together and set off to the side.
Roll out other half just like the first, but this time top with cream cheese filling. Set the first 'roll' on the end and roll up inside of the second dough to make one large roll. Set roll in loaf pan seam side down. Bake for 30 minutes, then cover with foil and bake an additional 30 minute.
When done, let cool in loaf pan for 5-10 minutes, then set on cooling rack. It is beautifully raised in the oven, but it will fall!! It is OK, you didn't do anything wrong!!
You can eat the bread as it is, or you can put a glaze on top! I think the glaze is just way too much, this bread is perfect without!! I am not a huge fan of the confectioners sugar, but I do like cream cheese frosting on it. Tastes like the inside of a cinnamon roll!! So you can decide, cinnamon glaze, butter, cream cheese frosting or plain!!
Cream cheese frosting:
4 ounces 1/3 fat cream cheese
4 T splenda
1 t vanilla
Mix completely and gently spread over top of the loaf. ENJOY!!
Glaze:
2/3 swerve confectioners sugar
1 t cinnamon
1 T vanilla
3 T water
Mix completely and gently spread over top of the loaf. ENJOY!!
10 slices: Each slice with glaze is about 225 calories, 6 carbs and 1g of sugar
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