Swerve Sweetener

Dough

• 2 cups blanched almond flour
• 1 cup arrowroot starch 
• ½ teaspoon xanthan gum
• ½ teaspoon salt 
• ¼ teaspoon baking soda
• ½ cup milk 
• 1 tablespoon butter, melted 
• 1 egg
• ½ teaspoon vanilla extract
• 2 tablespoons Swerve, Granular

Filling

• ¼ cup butter, melted
• 1 tablespoon cinnamon
• ¼ cup Brown Swerve
• 1 granny smith apple, diced

Caramel

• ⅓ cup butter
• 3 tablespoons Brown Swerve
• ⅔ cup heavy cream
• 1 teaspoon vanilla extract

Dough

1. Preheat the oven to 350° F and grease a 10” skillet or 8x8 baking dish with butter.
2. In a large bowl combine all of the ingredients for the dough and mix until a large ball of dough forms, knead the dough 3-4 times until smooth.
3. Lay a large piece of parchment down on the counter and place the dough on top. Cover with another piece of parchment and roll the dough using a rolling pin until it forms a large rectangle about 10x15 and about ¼” thick.

Filling

1. Remove the top piece of parchment and brush with the ¼ cup butter. Sprinkle with cinnamon, brown swerve, and top with the apple.
2. Use the parchment paper to help you roll the dough into a log, starting at the widest side of the rectangle. Once rolled, cut into 14 equal pieces and arrange in a 10” skillet or 8x8 baking dish.
3. Transfer to oven and bake 25-30 minutes until golden.

Caramel

1. While the rolls are baking make the caramel by combining the butter and Brown Swerve in a small pot over medium low heat. Bring to a boil and cook 2-3 minutes just until it starts to darken. Whisk in the heavy cream and vanilla, bring back to a boil for 1 minute then reduce the heat to maintain a simmer. Simmer for 5-10 minutes until thick and glossy. Transfer to a jar.
2. To serve, top the cinnamon rolls with the caramel sauce.
3. Store refrigerated up to 5 days. To reheat simply microwave for 15 seconds

Makes 14 servings.

Note: If dough seems too sticky or wet, add about a tablespoon of coconut flour to the dough. This will also help prevent sticking to the parchment paper.