Low Carb Cinnamon Coffee Cake Swirls! From the FAT TO SKINNY Sugar Free Bakery Book
Ingredients
1 cup soy protein powder
1 ½ cups hazelnut flour
1 ½ cups unblanched almond flour
¼ cup Crisco
¾ cup of water
1 teaspoon salt
1/4 teaspoon FAT TO SKINNY Zero
3 eggs
1 package yeast (1/4 hot water to dissolve yeast in)
*1/8th cup almond flour mixed with 1/8 cup protein powder to roll out dough on cutting board
Wax paper
1 egg
Ingredients for filling
¼ cup butter softened
3 tablespoons of cinnamon
9 drops FAT TO SKINNY Zero
Directions
1. Preheat oven to 350.
2. Grease cookie sheet.
3. Dissolve yeast in ¼ cup hot water (110 degrees)
4. Melt Crisco in a measuring cup.
5. In a medium size bowl put soy protein powder, hazelnut flour, and almond flour.
6. Add melted Crisco to flours.
7. Beat 3 eggs and Zero Sweetener, add to flour mixture.
8. Add ¾ cup water to mixture and mix well.
9. Once yeast is foamy add to bowl. Mix well.
10. Mix 1/8 cup of almond flour and 1/8 cup protein powder. Put wax paper on cutting board. Spread out flours on wax paper on large cutting board.
11. Take dough ball out of bowl and place on board.
12. Cover in flour and roll out to ¼ inch thick with rolling pin.
13. Mix filling ingredients (butter, cinnamon, and Zero Sweetener) and spread out over dough, (see picture).
14. Now take edge of wax paper and roll dough on to itself into a jellyroll.
15. Cover with one beaten egg and sprinkle with cinnamon.
16. Slice into one inch slices and place on cookie sheet.
17. Bake at 375 degrees for 20 minutes, cool, store in refrigerator in plastic ware.
