Pumpkin Cinnamon Rolls - 6g carbs

Makes 5 cinnamon rolls

It may look like a lot of ingredients, but really, a lot get repeated! Don't get overwhelmed yet! 

Ingredients: 

Dry

3/4 C (70g) Blanched Almond Flour (mine was purchased in bulk, 2g carbs per 1/4 C)

1/3 C (28g) whey protein 

20g arrow root powder

2 Tbsp (20 g) psyllium husk powder

4 packets stevia

1 1/2 tsp baking powder

1 tsp cinnamon

pinch of salt

Wet

2 tsp yeast

1/4 warm water

1 Tbsp (22g) pumpkin puree

1 egg

1 Tbsp melted butter

1 tsp vanilla extract

Cinnamon Filling

2 Tbsp melted butter

1 Tbsp pumpkin puree 

1 Tbsp Cinnamon

(any additional pumpkin pie spices you'd like)

1 packet stevia

Cream Cheese Icing

4 tbsp Cream Cheese (60 g)

1 Tbsp melted butter

1 Tbsp pumpkin puree

1 Tbsp almond milk (unsweetened)

2 packets stevia

cinnamon/nutmeg

1/2 tsp vanilla

Preheat oven to 350 degrees. 

To begin, melt your butter in medium bowl, and add the warm water, pumpkin and yeast. Mix together and set aside for 10 minutes. Mix in 1 egg and vanilla.

In a larger bowl (while waiting for the 10 minutes with the yeast), combine the dry ingredients. 

Once the wet and dry ingredients have all been added to their bowls, combine the two in the larger bowl and mix together. Let this set aside for another 15 minutes or so (while you assemble the next few ingredients).

In a small bowl, melt the butter for the cinnamon filling. Add the remaining ingredients and mix well. 

Last, combine 60g of room temperature cream cheese, melted butter, and the remaining icing ingredients and whip with a whisk or hand held mixer until all the lumps have disappeared. 

Because the dough is more batter than bread dough right now, I decided to go with muffin tins for mine, and 'layer' instead of 'roll' the cinnamon filling. Make sure to spray each muffin tin with cooking spray! 

Now, begin to layer, using roughly 1tbsp of batter at a time - spread it out among the surface of the muffin tin, and then add about 1tsp of the cinnamon filling. I got 3 layers of dough and 3 layers of cinnamon out of mine! (As seen below)

Bake the cinnamon rolls/buns/what have you, for 15-17 minutes or until the tops begin to golden up. 

Remove from the oven, let cool for a few minutes, then flip the rolls out and transfer to a plate.

Icing time!! (No need to use sparingly, you've got pleeeenty of icing for these 5 rolls if you followed the recipe) 

Avo-nana Chocolate Chocolate Chip Cookies

83 calories per cookie. I repeat. 83 calories per cookie! Chocolaty, fudgey cookies... How can you go wrong?!

Ingredients:
1 ripe avocado (100g)
1 ripe banana (100 g)
1/4 C egg whites
1 tsp vanilla
2 tbsp honey
1/2 C dark chocolate cocoa powder
1/2 tsp baking soda
1/4 tsp salt
4 tbsp dark chocolate chips

Preheat the oven to 350 degrees.

In a food processor, blend together the avocado, banana, vanilla and honey. Puree until smooth.

Next, add the cocoa powder, baking soda and salt. Blend until all the dry ingredients are incorporated with the wet.

Last, add your chocolate chips and manually stir them in. (Trust me, if you try to pulse them, you'll just spray your batter all over the food processing bowl...)

Line a baking sheet with aluminum foil or parchment paper. Spoon out 9 cookies worth onto the sheet and bake in the oven for 10-12 minutes.

Once they've been out of the oven for 5 minutes or so, and had a chance to cool, I find that your best bet of getting them off the baking lining all in one piece is to pop them (baking sheet included) in the freezer for about 5-10 minutes - this will harden them up, and allow you to peel the cookies off the paper.

I'd suggest storing them in the fridge for safe keeping! Plus, who knows, you may just inhale them all if they're staring at you on the counter for too long... ;)