ALMOND COCONUT SWEET BREAKFAST ROLLS

LISA'S ALMOND COCONUT SWEET BREAKFAST ROLLS
8 ounces cream cheese, softened
3 eggs
2 ounces almond flour, 1/2 cup
3/4-1 cup MiniCarb bake mix (see my comments below)
1/4 teaspoon baking powder
2 tablespoons granular Splenda or equivalent liquid Splenda (see my comments below)
2 teaspoons vanilla or orange extract
1/4 cup unsweetened coconut
1 teaspoon orange rind, optional

Beat all of the ingredients well. Spoon into 8 greased muffin top pans. Bake at 350?10-15 minutes until well risen and golden brown.

Makes 8 servings
Can be frozen

With granular Splenda:
Per Serving: 196 Calories; 17g Fat; 7g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

With liquid Splenda:
Per Serving: 195 Calories; 17g Fat; 7g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

Mine didn't turn out well at all or anything like Lisa's. Hers were puffy and shiny. Mine were flat and dry-looking like flat biscuits. I think part of the problem is the amount of bake mix called for. I used 3/4 cup and the batter was much too thick. Probably 1/2 cup would have been better. They also weren't nearly sweet enough. I'd use at least 1/4 cup Splenda. I used half vanilla and half orange extract, but the orange flavor was very weak. Two full teaspoons would have tasted better, I think. I suppose these could be ok with a bit of tweaking, but I probably won't make them again.

MiniCarb bake mix has been discontinued.

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