LISA'S ALMOND COCONUT SWEET BREAKFAST ROLLS
8 ounces cream cheese, softened
2 ounces almond flour, 1/2 cup
3/4-1 cup MiniCarb bake mix (see my comments below)
1/4 teaspoon baking powder
2 tablespoons granular Splenda or equivalent liquid Splenda (see my comments below)
2 teaspoons vanilla or orange extract
1/4 cup unsweetened coconut
1 teaspoon orange rind, optional
Beat all of the ingredients well. Spoon into 8 greased muffin top pans. Bake at 350º 10-15 minutes until well risen and golden brown.
Makes 8 servings
Can be frozen
With granular Splenda:
Per Serving: 196 Calories; 17g Fat; 7g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
With liquid Splenda:
Per Serving: 195 Calories; 17g Fat; 7g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Mine didn't turn out well at all or anything like Lisa's. Hers were puffy and shiny. Mine were flat and dry-looking like flat biscuits. I think part of the problem is the amount of bake mix called for. I used 3/4 cup and the batter was much too thick. Probably 1/2 cup would have been better. They also weren't nearly sweet enough. I'd use at least 1/4 cup Splenda. I used half vanilla and half orange extract, but the orange flavor was very weak. Two full teaspoons would have tasted better, I think. I suppose these could be ok with a bit of tweaking, but I probably won't make them again.
MiniCarb bake mix has been discontinued.
Not sure about an ingredient you see here or where to buy it? Click here for information on just about any ingredient in this recipe.