When it comes to comes to work at home and being a freelancer you get major perks and other ones not that perky, for example, I have been sitting in my living room for a while now with the full purpose of writing down this blogpost, it's Friday and this needs to get done because I want to have my whole weekend to do other stuff.
I just scrolled through Instagram and you know how it goes, you enter to an endless loop (don't get me started on TikTok). Anyways, I have all the energy and excitement to be sharing this incredible recipe with you! Drumrolls for these Hazelnut rolls because they are... LOW CARB! What?! Yes, you read it right.
For a while now I was so honored to be trying OWN Your Hunger Spreads before they went live on their website and gosh! I'm truly excited about these!
OWN Your Hunger is a company that I trust and love; their values align with mine on creating indulgent healthy foods to make our healthy lifestyle even better. And with these spreads they are hitting the jackpot, I mean, low carb hazelnut spread?
The taste is amazing and the creaminess is amazing, the people behind OWN Your Hunger were extremely transparent when I asked them about their ingredients, they have NOTHING to hide and that's another reason why I love this company.
With this Chocolate Hazelnut Spread I wanted to create something that will also match their awesomeness, something indulgent and healthy while keeping things low carb so I decided to create this Chocolate Hazelnut Rolls with Strawberries in honor of one of our all time favorites, cinnamon rolls, but with a twist.
We are using a similar dough than from my Paleo Empanadas and Apple Cinnamon Rolls, but instead I decided to use tigernut flour in this one, the beauty of tigernut flour is that 1/4 cup has 19 grams of carbs in which 10 grams are from fiber. This is a great low carb and paleo substitute for your recipes if you are trying to reduce or skip the nuts.
For sweetener we are using granulated monk fruit, you know that is my most used sweetener replacement because of the nature from it, quality and the no weird after taste part. And of course, the Hazelnut spread is also low carb, each serving has only 5 grams of carbs.
And please, do not be intimidated by this recipe, it's honestly so easy to make. No crazy ingredients or methods, but one thing I will tell you, a secret and key ingredients to get that dough-y consistency and density is the use of xantan gum, this helps to keep the dough from crumbling apart since we are not using wheat (gluten is the part that makes dough stick together).
Each serving has only 7.4 grams of net carbs. Perfect match for your latte, dalgona coffee or nut milk. These are the perfect combination of soft and crispy; soft inside with a crispy outside crust.
I think it's to remember to also feed your inner child, with a child and peaky eater approved recipe... and winning with the chocolate hazelnut spread (I just can't stop raving about it!), it's just so good! That probably I making a double batch of this recipe to share with my family.
Hope you also enjoy this recipe as much as I did! Don't forget to share, save, pin or bookmark this recipe for later... sharing is caring!
With love,
Maria.
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Hazelnut Strawberry Rolls
By María Fernanda López
Serves 12
Ingredients
Dough
- 3/4 cup of almond flour
- 1/4 cup of tigernut flour*
- 3 Tbsp of coconut flour
- 2 tsp of xantam gum
- 1 tsp of baking powder
- 2 tsp of apple cider vinegar
- 1 egg
- 1 tsp of cinnamon
- 1/3 cup of granulated monk fruit
-1/4 cup of water
Filling
- 1/2 cup of Low Carb Chocolate Hazelnut Spread
Topping
- 1/2 cup of frozen strawberries
- 2 tbsp of water
- 1 tbsp of monk fruit
(*can substitute for more almond flour)
Method
1. In a mixing bowl add the dry ingredients.
2. Add egg, apple cider vinegar and water if needed.
3. Mix with your hands or in a food processor until the dough sticks all together.
4. In a plastic paper wrap, wrap all the dough and place it in the fridge for 10 minutes.
5. Meanwhile prepare the filling by mixing the ingredients listed for the filling.
6. Preheat the oven at 325F.
7. Once the dough is ready, take it out of the fridge and using the same plastic I used to cover them I roll them out with my hands creating a rectangle.
8. Spread the hazelnut spread, and cut the dough into 8 pieces.
9. Roll each piece and bake for 14 minutes.
10. Once the rolls are baked in a mixing bowl add the unfrozen strawberries with water and monk fruit and mash them with a fork.
11. Top each roll with the strawberry mix.
Nutritional Information (per serving 154 kcal)
Fat: 11.1g
Carbs: 11.8g
Fiber: 4.4g
Net Carbs: 7.4g
Protein: 6g
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