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Oh My, CarolynF's Got Sticky Buns




Source of Recipe


"www.locarber.com"Carolyn F (this variant by Melissa Cathey/Loginasme)


Recipe Introduction


"A low carb sticky bun with great taste!"
Source:
"www.locarber.com"
Yield:
"12 buns"

Per Serving (excluding unknown items): 409 Calories; 38g Fat (81.4% calories from fat); 14g Protein; 5g Carbohydrate; 1g Dietary Fiber; 149mg Cholesterol; 688mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 7 Fat; 0 Other Carbohydrates.

NOTES : Melissa/Loginasme's Notes: Very sweet, but my original time making them I misread original posting of recipe and put most of the sweeteners in the topping, rather than halving between topping and rolls. Original utilized zero-carb Splenda liquid instead of Stevia liquid. Frosting is my variation of Carolyn's original Vanilla Cream Cheese Frosting.




List of Ingredients




1/2 cup melted butter
1/4 cup Brown Sugar Twin, Spoonable
18 drops Stevia liquid -- or 1/4 cup equivalent of
liquid Splenda
1/4 cup Vermont brand sugar free maple syrup - 3g
sorbitol not in carb counts -- or other brand
1/2 cup chopped walnuts -- or pecans

BUNS:
1/4 cup melted butter
1/4 cup Brown Sugar Twin, Spoonable
18 drops Stevia liquid -- or 1/4 cup equivalent of liquid
Splenda
1/2 cup Hood Carb Countdown dairy beverage -- (or heavy
cream/water mix)
2 whole eggs
2 teaspoons vanilla extract
1 cup wheat protein isolate -- (or 3/4 cup WPI and 1/4 cup
wheat bran)
1/2 teaspoon cornstarch
1 tablespoon baking powder
3 teaspoons ground cinnamon

FROSTING (optional):
1/2 cup cream cheese -- softened
1 tablespoon Splenda granular -- or to taste
1/2 tablespoon Vermont brand sugar free maple syrup - 3g sorbitol
not in carb counts



Recipe



Heat oven to 350°F. Spray 12 muffin tins with nonstick cooking spray.

TOPPING: Combine melted butter with Brown Sugar Twin, liquid Stevia/Splenda,
and maple syrup. Divide evenly, spooning into muffin cups. Sprinkle walnuts in muffin cups, dividing evenly.

BUNS: Combine all wet ingredients in small bowl, stirring to beat eggs. Combine all dry ingredients in larger bowl. Add wet ingredients to dry, mixing until dry ingredients and wet (do not over mix). Spoon evenly into muffin tins.

Bake in upper portion of oven 18-20 minutes or until lightly browned. Remove from oven and loosen edges; invert onto baking sheet, scraping out any topping mixture from muffin tins onto rolls.

FROSTING: Soften cream cheese in microwave in small bowl for 15 seconds. Add Splenda and maple syrup; stir to combine to frosting consistency. Divide over rolls, spreading over tops. Serve warm.

Frosting Variations:
Maple butter: Combine 1/2 cup butter with 1 tablespoon maple extract and sugar substitute to taste.
Vanilla Cream Cheese: Substitute 1/2 teaspoon vanilla extract for maple syrup in cream cheese frosting above.
HINT: Can add 1 teaspoon xanthan gum to frosting to make it thicker.