Keto Mini Cinnamon Rolls & Chocolate Rolls (Gluten Free|Low Carb)

Keto & Epilepsy Update

I’ve been struggling to get my fats in again and I know my weight has changed since I started this way of eating, and I feel like I need to adjust my macros. But I’m not quite sure.

However I FINALLY GOT AN APPOINTMENT WITH A DIETITIAN ON THE NHS! Although the appointment is all the way in December, I’m over the moon and couldn’t be more excited because I thought it was never going to happen. I don’t think there are that many “ketogenic diet for adults with epilepsy” specialists around.

Anyway it has been over nine months since I found out about the the diet, and around six months of being on it. I can now say the following:

POSITIVES:

• My seizures have reduced in severity. Since going keto I did have one grandmal however that was a day after changing my dose which was kind of expected.
• Creative outlet: I enjoy cooking and experimenting with keto recipes, especially making more ‘mainstream’ food out of low-carb ingredients.
• Be prepared: It’s hard out there and MOST foods have sugar and/or additives. So planning is crucial!
• Learning: The Keto WOE isn’t the same for everyone. My dad is doing it for weightloss and his heart but he also doesn’t really care (yet) about inflammatory additives. Whereas I’m doing it for epilepsy and eczema and so additives are important to me.

NEGATIVES:

Please note that both of the negatives mentioned below are also side effects of Zonisamide (Zonegran), the anti-epileptic medication that I’m on. 

• Weight loss. Chubby 16 year-old me on Epilim would have loved to be able to lose the weight so quickly, but 32 year-old me isn’t quite so sure about the drastic weight loss.
• Fluctuating energy levels. There are moments where I have sufficient energy and moments where I’m exhausted. I can’t drink caffeine so rely on MCT oil for quick bursts of energy.

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FatHead Pastry: The Keto Holy Grail!

My foodprep this Sunday was mini Keto pastries made with a slightly sweetened fathead pastry.

I made bitesized Mini Cinnamon Rolls (0.9g carbs) and Chocolate Rolls / Chocolate Danish Pastries (1.5g carbs) today!

Whoever came up with the idea of the genius fathead dough. I. LOVE. YOU!!! Next time I visit my sister in Paris, I’m taking along a batch of these babies so I’m not tempted (again!)

Ingredients

FatHead Pastry:

• 200g (1.5 cups) shredded mozzarella
• 80g (0.75 cup) almond flour
• 2 tbsp cream cheese
• 1 egg at room temperature
• 1/2 tsp baking powder
• 1 tbsp Natvia

• 2 tbsp Natvia (or other low-carb sweetener of choice)
• 2 tsp cinnamon
• Hot water

• 1 tbsp cream cheese
• 1 tbsp greek yoghurt
• 2 drops liquid stevia
• Vanilla

Chocolate Filling:

• Cocoa or Cacao powder
• 1 tsp cinnamon
• Sugar-free maple syrup or sweetener of choice
• Hot water

Chocolate Drizzle:

• Dark Chocolate (I used 2 squares of Lindt 85% Chocolate)

Method

Fathead Pastry

1. Pre-heat your oven to 180 Celsius/360 Fahrenheit.
2. Measure out mozzarella and cream cheese, and melt in a non-stick pot over a low flame or in a microwave. It will take approximately 1.5 minutes. NOTE: Stir the mixture half way through!
3. Crack and stir in the egg into the mixture well.
4. Then measure and add the almond flour, baking powder, and sweetener of choice, and mix well into a smooth doughball.
5. Divide the dough into two batches / balls.

Cinnamon Rolls

1. Place one batch / ball on a parchment paper and place another parchment paper on top of it. Roll it out until it’s as thin as you can get it (but still workable) into a large rectangle.
2. Prepare the Cinnamon Filling: boiled water, sweetener and cinnamon.
3. Brush the Cinnamon Filling along the entire flat top of the pastry.
4. Roll the pastry into a log along the length.
5. With a sharp knife, cut the pastry into rolls (approximately 10-12 rolls).
6. Place on a non-stick dish and bake at 180C for 20 minutes (check at 15 minutes).
7. While the rolls are baking, mix the frosting: cream cheese, yogurt and sweetener,
8. Once the rolls have baked, drizzle or spread over your WARM CINNAMON ROLLS AND EAT!!!

Chocolate Rolls / Chocolate Danish

1. Place the second batch / ball on a parchment paper and place another parchment paper on top of it. Roll it out until it’s as thin as you can get it (but still workable) into a large rectangle.
2. Prepare the Chocolate Fillling: Boiled water, Cacao Powder, Cinnamon (optional), Sugar-Free Maple Syrup or other sweetener of choice.
3. Pour the chocolate filling on top of the pastry and spread over evenly. NOTE: Don’t go too close to the edges.
4. Roll the pastry into a log along the length.
5. With a sharp knife, cut the pasty into rolls, or slightly longer pastries.
6. Place on a non-stick dish and bake at 180C for 20 minutes (check at 15 minutes).
7. Whilst the Chocolate Pastries are baking, melt your required amount of Dark Chocolate to drizzle on top!
8. Once the pastries have baked, drizzle or spread over your WARM CHOCOLATE PASTRIES AND EAT!!!

Let’s just say I think I’ll his my fat macros today :-)! These are BY FAR MY FAVOURITE FAT BOMBS!

Macros

Mini Cinnamon Roll:

• 70 Kcal
• 3.5g Protein
• 1.9g Carbs
• 1g Fiber
• 0.9g Net Carbs
• 5.8g Fat
• Calcium: 84.4 mg

Mini Chocolate Roll:

• 75.7 Kcal
• 3.7g Protein
• 2.4g Carbs
• 0.9g Fiber
• 1.5g Net Carbs
• 6.1g Fat
• Calcium: 77.9 mg