Putting a Spin on the Viral Keto Cinnamon Rolls!


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Visit Victoria’s Keto Kitchen for her amazing flour and cinnamon roll recipe
Our Pecan Topping:
1 stick unsalted butter
1 heaping cup pecans
1 teaspoon vanilla extract
2/3 cup brown sugar swerve –
1/8 teaspoon salt
1/3 cup heavy cream
1 teaspoon cinnamon

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  1. Going to try making these this week. I don’t have a stand mixer either. Excited to see how the turn out! Btw, rapid rise yeast doesn’t need to be proofed first; it can be mixed right into the dry ingredients.
    If vital wheat gluten and oat fiber doesn’t scare you, the keto baguette rolls by Mary’s Test Kitchen are phenomenal! I didn’t shape them into baguettes 🥖 just dinner rolls. They taste like hearty brown bread rolls. Next I’m going to try turning the recipe into bagels 🥯

  2. Oh those look amazing! I will have to make the self rising mix, because I am gluten free and that should be fine for me. If you want a compact stand mixer that is a true workhorse Loving it on Keto (Wendy and Harry) have a coupon code under their videos for Acekool mixers. I have had one over a year, use it every week to make eggwhite bread and it fits perfectly perfectly beside my fridge on the counter. I love it. You two are the best!

  3. Hi girls, your slipping, it’s time to get your hubbies primed to get you those kitchen items you’re missing for Christmas 😂lol, the ends you cut off your cinnamon rolls, the ones you said was like one of your favourite biscuits are called fig rolls here in Scotland, I love your videos and how close you both are, wish I’d had a sister, love 💕 Carol from Scotland xx

  4. I would like y'all to try my low carb cornbread recipe.
    1 cup Carbquik
    1/2 cup almond flour
    1/4 cup cornmeal
    1/4 cup oat fiber
    2/8 cup sweetener (optional)
    3 tsp baking powder
    1/8 tsp salt
    1 egg
    2/3 cup unsweetened almond milk
    1/2 cup oil (I use avacado oil)
    Sweet corn extract (amount will depend on brand and taste) I have Kitgen and I use 2 tsp.

    Bake at 400 for 10-12 minutes.
    Makes 24 mini muffins

    My calculations are 1.7 net carbs per mini muffin

  5. Dental floss works for cutting.

    My g'gran & gran made "vinegar rolls" … over the rolled/cut cinnamon rolls laid in pan, she made a simple syrup of "sugar", white vinegar, melted butter, a bit of water … pour it over the cut rolls and bake until mostly absorbed. Gotta look up the recipe and try to KETO-ize it!

  6. I have made these and they are really good on the first day. They tend to get firmer after cooling down. Even after warming them in the microwave or toaster oven, they are not as soft as immediately baking. And, of course, they are not as spongy as the original.But, they do hit the spot after so may years of not having any. Of course, its a trade off and certainly better than 146 carbs!!!!! WOW!

  7. Wow~ well done, once again ladies! Those look fantastic, as do ALL of Victoria's delightful creations😋 Just found her channel a few weeks ago and I'm really enjoying it~ she's such a lovely human, & she is gifted at teaching others, imho.
    Since the beginning of my baking years- decades ago- I have always made my cinnamon rolls into pecan sticky buns. I also use nutmeg, & about half the cinnamon, which is personal preference as I'm not a huge cinnamon fan~ although some things just need it, & it's yummy.
    *If you want to have "brown sugar" allulose, you can whirl in some molasses or molasses extract & voila'~ you have brown sugar that won't crystalize. That's basically how old school, processed brown sugar is made as well.=)