1Recipe Multi-Purpose Low Carb Breadadd 2 tbsp of Swerve to the dough along with the almond and coconut flour, if desired
Prepare the caramel sauce as directed and pour into the bottom of a 8 or 9-inch round cake pan. Sprinkle with pecans.
Preheat oven to 350F. In a small bowl, whisk together the Swerve and cinnamon.
Make the dough as directed. (If adding some additional Swerve to the dough, add it in along with the almond and coconut flours).
Turn dough out onto a large piece of parchment and top with another large piece of parchment. Roll out into a rectangle about 12 by 10 inches.
Sprinkle with Swerve/cinnamon mixture. Starting at a long side, roll dough up tightly (use the edge of the parchment to help lift and roll the dough). Pinch seam closed.
Cut into 12 equal portions and arrange in prepared baking pan. Bake 45 to 55 minutes, until rolls are well-browned and quite firm.
Remove from oven and cover with a serving platter, then flip the whole pan and serving platter upside down. Remove cake pan. Serve hot, but be careful not to burn your fingers or mouth on that hot caramel sauce.
Serves 12. Each serving has 12.01 g of carbs and 6.58 g of fiber. Total NET CARBS = 5.43 g.Food energy: 278kcal Saturated fatty acids: 8.26g Total fat: 22.58g Calories from fat: 203 Cholesterol: 31mg Carbohydrate: 12.01g Total dietary fiber: 6.58g Protein: 6.58g Sodium: 343mg