Description
A nostalgic and warm dessert that is sugar-free, combining almond and lupin flour for a delightful pudding experience.
Ingredients
Scale
- 3/4 cup almond flour
- 1/2 cup lupin flour
- 1 tbsp finely ground psyllium husk
- 1 1/2 tsp baking powder
- 2 tbsp cold unsalted butter, cubed
- 1 large egg, beaten
- 1/2 cup plain nonfat Greek yogurt
- 1/3 cup sugar-free apricot preserves
- 3/4 cup boiling water
- 1/2 cup granulated allulose
- 1 tbsp unsalted butter, divided
- 1/2 tsp alcohol-free vanilla flavor
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- Whisk together almond flour, lupin flour, psyllium husk, and baking powder in a mixing bowl.
- Rub the cold, cubed butter into the dry mixture until it resembles coarse crumbs.
- Add the beaten egg and Greek yogurt, mixing until a soft, slightly tacky dough forms.
- Allow the dough to rest for about eight minutes and roll it into an 8×16-inch rectangle on parchment paper.
- Spread the apricot preserves evenly over the dough, leaving a 1/2-inch strip uncovered at one long edge.
- Roll the dough tightly towards the uncovered edge and slice it into eight equal pieces.
- Arrange the spirals cut-side up in the prepared dish.
- Stir the boiling water, allulose, remaining butter, and vanilla until dissolved; reserve 1/4 cup syrup for drizzling.
- Pour the syrup around the spirals and bake for 38-42 minutes until golden and firm to touch.
- Drizzle the reserved syrup over the rolls and let rest for ten minutes before serving.
Notes
You can substitute the egg with a flax or chia seed egg for a vegan option. Use other low-carb flours if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg