Ultimate Low-Carb Caramel Pecan Sticky Bun Recipe

Ultimate Low-Carb Caramel Pecan Sticky Bun Recipe

For the caramel


3 Tablespoons VitaFiber IMO Syrup*
3 Tablespoons stevia/erythritol granulated sweetener
1 teaspoon blackstrap molasses
1 Tablespoon water
1/4 cup butter
1/2 cup cream
1 teaspoon vanilla extract
1/8 teaspoon salt
For the filling
1 1/2 cups pecans whole or pieces, divided
2 teaspoons stevia/erythritol granulated sweetener
1/2 teaspoon cinnamon
For the dough
1 cup super fine almond flour
1/4 cup stevia/erythritol granulated sweetener
1/4 teaspoon xanthan gum
1 1/4 teaspoon baking powder
1 large egg
1 teaspoon vanilla extract
2 cups part-skim mozzarella cheese

Instructions

Preheat oven to 350 degrees Fahrenheit. Spray a 9″ X 9″ pan with coconut oil or grease with butter. Have a rolling pin and two sheets of parchment about 18″ long within reach.
For the caramel
In a 2 quart sauce-pan, add Vitafiber syrup, stevia/erythritol blend, blackstrap molasses and water. Heat over medium heat stirring constantly until sweetener is dissolved. Stop stirring and swirl pan intermittently. After mixture reaches a boil, boil for 3-4 minutes longer or until mixture becomes slightly darker golden brown. Do not burn.
Turn heat to low and vigorously whisk in the butter. Be careful as mixture will bubble up.
Once butter is combined, slowly add the cream while whisking. Turn heat to medium low and bring mixture back to a boil.
Boil mixture, stirring constantly for about 2 to 3 minutes more. Remove from heat. Add vanilla extract and salt. Set aside.

For the filling


Place 1 cup pecans (reserving 1/2 cup for later), 2 teaspoons stevia/erythritol blend, and cinnamon in a food processor. Pulse a few times until the nuts are chopped and ingredients are combined.
For the dough
Prepare a double boiler. A medium saucepan with a medium bowl that will sit on top works fine for this purpose. Add about 2 inches of water to the saucepan or lower part of the double boiler. Place over high heat and bring to a simmer uncovered. Once simmering, reduce heat to low.
Meanwhile in the top-part of the double boiler (with it not over the water) combine the almond flour, stevia/erythritol sweetener, xanthan gum, and baking powder using a whisk.
Stir in the egg and vanilla extract. The mixture will be very thick.
Stir in the mozzarella cheese and place over the pot of simmering water. Be sure to protect your hands from the steam escaping to pot. I use a silicone mitten for this purpose.
Stir the mixture constantly while the cheese melts and combines with the flour. It will begin to look like bread dough.
When the cheese has melted completely, transfer the dough to a prepared piece of parchment. Knead the dough a few times to completely combine the flour mixture and the cheese. Pat dough into a rectangular shape and cover with the second piece of parchment. Roll out dough into about a 12″ X 15″ rectangle. Remove top parchment.
To assemble
Pour 1/2 cup of the caramel into the bottom of the 9″ X 9″ pan. Sprinkle with the reserved 1/2 cup of pecans.
Pour the remaining caramel onto the rolled out dough and spread using a spatula or butter knife leaving the outside 1/2 inch edge uncovered.
Sprinkle the pecan, stevia/erythritol blend and cinnamon mixture evenly over the spread caramel.
Starting at the long side, roll the dough into a log shape. Press the outside long edge to seal.
Using a serrated knife, gently cut the log crosswise into 9 pieces. Arrange the rolls in three rows of 3 rolls on top of the caramel and nuts in the prepared pan. Try to space them equally.
Bake for 25-30 minutes or until the top is golden brown.
Allow to cool for 5 minutes, then cover the pan with a large plate and flip, so the rolls come out onto the plate with the caramel and nuts that were in the bottom of the pan on the top of the rolls. Serve warm.

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