sweetheart raspberry rolls
it's February, so I feel like everything needs to be heart-shaped & pink! so starting off the month, I want to share my heart-shaped raspberry rolls. the rolls are completely grain-free & made pink by beets (no red-dye found here!) they are filled with a gooey raspberry jam & white chocolate chips, frosted with a protein-rich frosting, & topped with raspberries & pink sprinkles. you & your "sweetheart" are going to devour these!
PREP TIME
3 hours
COOK TIME
45 minutes
INGREDIENTS
25
Serves: 8
Ingredients
rolls
- 1 cup1 cup1 cup Almond Flour
- 1 cup1 cup1 cup Arrowroot Flour, + ~2 T when rolling dough
- 0.333 cup0.333 cup0.333 cup Coconut Flour
- 1 tsp1 tsp1 tsp Sea Salt
- 1.25 cups1.25 cups1.25 cups Water
- 2 tsp2 tsp2 tsp Maple Syrup, Pure
- 2 tsp2 tsp2 tsp Active Dry Yeast
- 0.5 cup0.5 cup0.5 cup Plain Greek Yogurt
- 1 tsp1 tsp1 tsp Apple Cider Vinegar
- 2 Tbsp2 Tbsp2 Tbsp Psyllium Husk, Ground
- 0.25 cup0.25 cup0.25 cup Beets, pureed
white chocolate & raspberry filling
- 0.5 cup0.5 cup0.5 cup Raspberry Superfood Jam - Smash Foods
- 0.5 cup0.5 cup0.5 cup Raspberries, Frozen
- 2 - 4 Tbsp2 - 4 Tbsp2 - 4 Tbsp Golden Monkfruit Sweetener (with Allulose) - Lakanto
- 0.25 cup0.25 cup0.25 cup Sugar-Free White Chocolate Chips
frosting
- 0.5 cup0.5 cup0.5 cup Cottage Cheese
- 2 Tbsp2 Tbsp2 Tbsp Vanilla Protein Powder - Be Well by Kelly
- 0.25 cup0.25 cup0.25 cup Powdered Monkfruit Sweetener - Lakanto
- 0.5 tsp0.5 tsp0.5 tsp Pure Vanilla Extract
toppings
- Freeze-Dried Raspberries
- Keto Rainbow Sprinkles - Good Dee's, the pink sprinkles
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- in a large bowl, whisk together almond flour, arrowroot flour, coconut flour, & salt.
- in a separate bowl, add hot water that has been heated to 105-110 degrees.
- add maple syrup & active dry yeast to water; sit for 10 minutes.
- in a bowl, mix together greek yogurt, apple cider vinegar, & pureed beets.
- mix pink yogurt mixture & psyllium husk into yeast mixture.
- using a wooden spoon, mix yeast mixture into flour mixture.
- knead the dough for 8-10 minutes, then place back into a bowl & cover with a damp cloth for 1.5-2 hours.
- first dust a clean surface & rolling pin with a little arrowroot starch, then roll out dough into a rectangle that is ~¼” thick.
- in a food processor, mix together jam, raspberries, & monk fruit.
- spread raspberry jam mixture in an even layer over dough.
- add on white chocolate chips.
- using a pizza cutter, cut dough into 8 long rectangles.
- carefully roll up each rectangle into a roll & place on a baking dish. (option to make into hearts - roll each half in, then pinch the middle to make a point).
- cover baking dish with damp cloth & let sit another 30-60 minutes OR refrigerate overnight.
- once ready to bake (allow to come to room temperature if refrigerating overnight), preheat oven to 375.
- bake for 35-40 minutes (i covered with aluminum foil ~30 minute) or until starts to turn golden brown & reaches an internal temperature between 190 & 200.
- once rolls are done, allow to cool for 10-15 minutes before frosting.
- in a food processor, combine all frosting ingredient.
- once rolls are slightly cooled, use a small cookie scoop to add frosting to each roll; allow to sit for 30-45 seconds, then spread into each roll (I only used ~½ the frosting & reserved the rest to dip in for serving!
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About This Recipe
Show nutritional information
Baked Goods Breakfast Egg Free Gluten Free Nightshade Free Other Shellfish Free| This is our estimate based on online research. | |
| Calories: | 190 |
| Fat: | 6 g |
| Carbohydrates: | 31 g |
| Protein: | 6 g |
| Cholesterol: | 5 g |
| Sodium: | 319 mg |
| Fiber: | 8 g |
| Sugars: | 8 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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