Low Carb Cinnamon Buns

This delicious cinnamon bun has 6.3 grams of carb if baked in a 12-cup muffin pan. Commercial cinnamon buns of approximately the same weight—Pepperidge Farm Cinnamon Rolls, for example—have 23.0 grams of carb. You can also make smaller buns and more of them, dropping the carb count. For example, 18 buns would have 4.2 grams of carb each.

PREPARATION TIME: 25 minutes.

BAKING TIME: 15 to 20 minutes.

SERVING SIZE: one bun.

AMOUNT PER SERVING: 6.3 grams of carb, 8.3 grams of protein.

NUMBER OF SERVINGS: 12 or more.

	INGREDIENTS	CHO (g)	PRO (g)	Buy here
1⁄2	cup hot water	0	0
3	tablespoons butter, soft	0	0
3	tablespoons cold water	0	0
2	teaspoons vanilla extract	1.0	0	Buy here
5	packets Splenda sugar substitute	5.0	0	Buy here
1	package rapid-rise yeast	1.2	0	Buy here
1⁄3	cup unbleached, all-purpose wheat (white) flour	30.7	4.0	Buy here
1⁄4	cup vital wheat gluten flour	5.6	26.0	Buy here
11⁄4	cups whole almond meal	15.0	30.0	Buy here
1⁄2	cup soy protein powder	0	32.0	Buy here
	pinch of salt	0	0
	2tablespoons soy protein powder for rolling dough	0	8.0
FILLING
1	tablespoon ground cinnamon	2.1	0	Buy here
15	packets Splenda sugar substitute	15.0	0
1	tablespoon butter, soft	0	0
	Total	75.6	100.0

Preheat oven to 200˚F for 15 minutes and turn off. Lightly butter a 12-cup muffin pan (heavy-gauge metal is best) or use muffin liners. If you want to make more than 12 buns—they will be smaller—use a nonstick, heavy-gauge metal cookie sheet.

Mix cinnamon and Splenda sugar substitute for the filling.* Have ready.

Put the hot water in the bowl of your electric mixer or processor. You can use a 7-cup processor or a medium mixing bowl if you do this by hand. Add the butter and stir until dissolved. Add cold water, vanilla extract, Splenda sugar substitute, and yeast. Stir, then wait 5 minutes.