Description
Low carb berry sweet rolls are a light cinnamon flavored pastry dough, rolled with sweet berry preserves, and finished with a sweet orange glaze.
Ingredients
For the Berry Sauce:
2 cups frozen organic raspberries or mixed berries
1 T fresh lemon juice
2 T grand marnier
1/2 cup granulated Stevia
1 T honey
1 tsp xanthan gum
For the dough:
21 grams or 2 packages active dry yeast
1/4 cup whole milk, scalded and cooled to 110 degrees
1 tablespoon real maple syrup
190 grams or 2 cups almond flour, plus more for dusting and adding to dough after first rise.
50 grams or 1/2 cup vanilla whey protein powder (I use precision Engineered)
30 grams or 1/4 cup flaxseed meal
2 tsp xanthan gum
1 tablespoon + 1 teaspoon baking powder
1 teaspoon salt
2 tablespoons Swerve confectioners sugar
1 1/2 teaspoon cinnamon
3 tablespoons butter, melted and slightly cooled
50 grams or 3 1/2 tablespoons plain greek yogurt
150 grams or 3 large eggs
For the icing:
1/4 cup Swerve confectioners sugar
1 T orange juice, fresh squeezed
1 T heavy cream
1/4 tsp orange zest
Instructions
For the Berry Sauce:
Combine all the ingredients together in a saucepan and bring to a boil.
Cook for 5 minutes, then pass through a fine mesh sieve. Place in the refrigerator.
Making the dough:
Scald the milk and allow to cool to 110°.
Add the milk to 2 packages of active dry yeast and one tablespoon of real maple syrup. Allow to rest and activate for 5 minutes.
Weigh or measure all dry ingredients and blend together in a stand mixer with a paddle attachment or in a large bowl.
Slightly melt the butter and blend with dry ingredients.
In a separate bowl, whisk the eggs together. Add the eggs to the dry ingredients.
Transfer the dough to a lightly greased bowl, cover with a damp towel, and place in a warm area. Allow to rise for 90 minutes.
Forming the Sweet Rolls:
Heavily dust a work surface with almond flour.
Transfer the dough to the work surface and form in to a cylinder shape.
Dust the outside of the dough with almond flour. Work more almond flour into the dough if needed. (Just until the dough is not sticky).
Using a rolling pin, start in the center of the dough and work it outward on each side. Move the dough around and flip over to ensure it is not sticking. Use more almond flour when necessary.
Form a square shape with the dough and roll it to approximately 1/4” thick. Spread the berry sauce, thinly over the dough, leaving an inch bare on the end to be rolled last.
Roll the dough over itself. If the dough is sticking, sprinkle more almond flour over troubled areas.
Once rolled, cut off the ends. Cut in 1 ¼ inch slices and place in a greased non-stick pan.
Cover with a damp towel and rise for an additional sixty minutes.
For the orange glaze:
Combine sweetener with fresh orange juice, zest, and heavy cream.
Baking the Rolls:
Bake in 350° oven for 16-18 minutes.
Glaze the sweet rolls before they are completely cooled to prevent drying.
Notes
