Can you have cinnamon rolls living a keto lifestyle? No? Well now you can! I was inspired by an Easter treat idea, the Oopsie Roll, posted by our friends over at Key-To Life. I was contemplating making the Oopsie Roll to bring to my family’s Easter dinner…and decided on a test run. As I was rolling the cake and cutting the roll into slices, I got an idea. These cake rolls resembled a cinnamon roll. Hmmm…. Could I make a oopsie cake thin enough to roll without cracking and breaking? The answer; YES.
Cinnamon rolls are one of those foods, that I keep talking about, that has a memory attached. I grew up in a small town in northeast Indiana, Angola. Just about every Sunday, our family would go to church (Shout out to St. Anthony’s!) and then head over to the Holiday Inn for their Sunday Brunch buffet. We loved it! Corned beef hash, bacon, eggs, half-frozen fruit – the delicacies were endless. There was one thing that we couldn’t leave without indulging in though….their homemade pecan rolls. Approaching the end of the meal, my sister and I always knew what dad was going to want. “Kids go get me the biggest pecan roll with the most nuts. Scrape some off the others rolls if you need too.” Dad is no longer with us but this memory always makes me smile. I added a lot of nuts to this recipe for you, dad.
- 8 eggs, separated
- 8 oz. cream cheese
- 1 tsp vanilla extract
- 1/8 tsp cream of tartar
- 6 packets Splenda
- 1 scoop vanilla protein powder (about 1/4 cup)
- dash Salt
- Optional: 1-2 tbsp. Torani Sugar-Free Brown Sugar Cinnamon syrup
- 8 tbsp. Kerry Gold butter
- 4 tsp cinnamon
- 8 packets Splenda
- 3/4 cup chopped pecans
- 8 oz cream cheese, room temperature
- 2 tbsp. heavy cream
- 1 tsp vanilla extract
- 2 tbsp. Kerry Gold butter, room temperature
- 2 tbsp. Swerve confectioners sweetener
- 20-30 drops liquid stevia
- *Top the rolls with the remaining 1/4 cup chopped pecans
- Preheat oven to 300F.
- Start by separating the egg whites from the yolks in separate bowls.
- Whip the egg whites with the cream of tartar until stiff peaks form, about 5 minutes. In a separate bowl, combine cream cheese with egg yolks, vanilla extract, protein powder, sweetener, salt, and coffee syrup.
- Gently fold the egg whites into the yolk mixture until combined. Spread half the oopsie batter evenly onto two sheet cake pans covered with parchment paper and bake 25-30 minutes. Let cool 5-10 minutes.
- Spread the melted butter, cinnamon, and sweetener mixture over the cake layer leaving about 1/4 inch space around. Top the butter mixture with the chopped pecans and roll up.
- Cream all the ingredients together in a large bowl or stand mixer. If the frosting is too thick, simply add a little more cream to loosen it up. Spread generously over cinnamon rolls and then top with remaining chopped nuts.
- You can use powered Erythitol to put on a tea towel to roll the cake. (Diana says: I used Cinnamon powder to help keep from sticking, but you can any other sugar free powder).
- Whip the heavy whipping cream until soft peaks. Beat the softened cream cheese until creamy and add to the whipped cream, and blend together in the mixer. Add sweetener and liquid sugar free syrup or vanilla extract to taste for flavor and chill in the refrigerator until you need it.
- Coat with glaze (below).
Calories 335 Fat 30 Protein 15 Carbs 5
Inspired by: Key-To Life