Low Carb Homemade Caramel Rolls
Indulge in the sweet, buttery goodness of **Low Carb Homemade Caramel Rolls**, a guilt-free twist on the classic breakfast favorite! Perfectly soft and sticky, these rolls are made with a blend of almond and coconut flours, creating a low-carb dough that's both fluffy and satisfying. Rich caramel sauce made with a brown sugar substitute and a touch of heavy cream adds decadent flavor, while chopped pecans provide a delightful crunch. These keto-friendly caramel rolls are naturally gluten-free and sweetened with erythritol, offering all the indulgence without the sugar crash. Ready in under an hour, they're an irresistible treat for brunch, dessert, or anytime you're craving a cozy, low-carb comfort food.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 1 tablespoon Baking powder
- 0.5 cup Erythritol sweetener
- 0.5 teaspoon Salt
- 4 large Eggs
- 0.5 cup Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 1 teaspoon Xanthan gum
- 0.5 cup Heavy cream
- 0.25 cup Unsalted butter
- 0.5 cup Brown sugar substitute
- 0.5 cup Pecans, chopped
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
In a large mixing bowl, combine almond flour, coconut flour, baking powder, erythritol, and salt. Mix well.
In a separate bowl, beat the eggs and add the melted butter and vanilla extract. Stir until combined.
Pour the wet ingredients into the dry ingredients, mixing until a dough forms. Sprinkle in the xanthan gum and knead gently to integrate it fully.
Roll the dough between two sheets of parchment paper into a rectangle about 12x10 inches.
In a small saucepan over low heat, melt the 0.5 cup butter and 0.5 cup brown sugar substitute, whisking together until smooth to create the caramel.
Pour half of the caramel sauce evenly on the bottom of the prepared baking dish.
Sprinkle chopped pecans over the caramel sauce in the baking dish.
Brush the remaining butter over the rolled-out dough and sprinkle with a bit more brown sugar substitute if desired.
Starting from the long edge, carefully roll up the dough tightly to form a log.
Slice the log into 12 equal pieces and place them cut side up in the baking dish on top of the pecans and caramel.
Bake for 20-25 minutes, or until the rolls are golden brown and set.
Remove from the oven and let cool slightly. Drizzle the remaining caramel sauce over the top before serving.
Nutrition Facts
Calories |
3780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 319.5 g | 410% | |
| Saturated Fat | 119.6 g | 598% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1184 mg | 395% | |
| Sodium | 2935 mg | 128% | |
| Total Carbohydrate | 296.0 g | 108% | |
| Dietary Fiber | 40.7 g | 145% | |
| Total Sugars | 111.8 g | ||
| Protein | 79.4 g | 159% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 684 mg | 53% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 873 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
