Ingredients:
- For the rolls:
- 1 cup almond flour
- 2 tbsp coconut flour
- 1 tsp baking powder
- 1/4 cup sweetener (like stevia, monk fruit, or erythritol)
- 2 large eggs
- 1/4 cup unsweetened almond milk
- 1/2 tsp vanilla extract
- For the filling:
- 1 cup heavy cream or full-fat coconut cream
- 1/4 cup unsweetened vanilla yogurt (or sugar-free Greek yogurt)
- 1 tsp vanilla extract
- 2 tbsp sweetener (stevia, monk fruit, erythritol)
Instructions:
- Make the rolls:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix the almond flour, coconut flour, baking powder, and sweetener.
- In another bowl, whisk the eggs, almond milk, and vanilla extract.
- Combine the wet and dry ingredients until smooth.
- Spoon the dough onto the baking sheet, forming small circles or oblong shapes.
- Bake for 15-18 minutes or until golden brown.
- Let the rolls cool before filling.
- Prepare the filling:
- In a mixing bowl, whip the heavy cream until stiff peaks form.
- Gently fold in the yogurt, vanilla extract, and sweetener.
- Assemble the rolls:
- Once the rolls are cool, carefully slice them in half horizontally.
- Spoon or pipe the vanilla cream filling onto the bottom half and then place the top half back on.
- Optionally, dust with powdered sweetener (like erythritol) for a finishing touch.
- Serve and enjoy!
- Serve the cream rolls chilled for the best texture.