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-   -   Pillsbury orange roll mimic (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/701266-pillsbury-orange-roll-mimic.html)

Acutepenguin 12-07-2010 09:57 AM

Pillsbury orange roll mimic
 
Hi everyone,

We have a wierd tradition of eating those orange frosted pillsbury rolls on Christmas morning. While everyone else will be indulging in these high carb treats (24 carbs per roll!), I'm not going to. I was wondering if anyone knew of a recipe that would produce something similar that I could make for just me?

Anyone else enjoy the premade bread-in-a-can?

pooticus 12-07-2010 10:02 AM

Yes Carolyn just made a recipe. Jennifer Eloff makes a recipe and KevinPA has a recipe for cinnamon rolls.

Simply google orange rolls and use their method and dough and the LC version of orange rolls. Off the top of my head that would include things like orange zest (fresh), orange extract and maybe some tiny bit of a freshly squeezed orange along with vanilla extract and erythritol, splenda, stevia, xylitol or something like that!

LindaSue 12-07-2010 03:13 PM

How about something like these and add a low carb glaze:

http://www.genaw.com/lowcarb/food_ph...ream_cakes.jpg

ORANGE SOUR CREAM CAKES
5 ounces butter, softened *
1 cup granular Splenda or equivalent liquid Splenda (see my comments below)
4 eggs
2 tablespoons orange zest, 7 grams **
1 teaspoon orange extract
1 teaspoon baking powder
1/2 cup sour cream
6 ounces almond flour, about 1 1/2 cups

Butter 12 nonstick muffin cups well. Put everything in a medium bowl and beat with an electric mixer until fluffy. Spoon into the muffin tins. Bake at 350 20-25 minutes or until firm to the touch and golden brown. Cool then remove from the tin. I recommend waiting a day before serving these. They're good the day they're made but by the next day they firm up and the texture is more like pound cake.

Makes 12 servings
Can be frozen

* This equals 1 stick plus 2 tablespoons
** You'll need 1 large orange

With granular Splenda:
Per Serving: 220 Calories; 20g Fat; 6g Protein; 6g Carbohydrate; 1.5g Dietary Fiber; 5.5g Net Carbs

With liquid Splenda:
Per Serving: 212 Calories; 20g Fat; 6g Protein; 3.5g Carbohydrate; 1.5g Dietary Fiber; 2g Net Carbs

Mishka68 12-07-2010 05:58 PM

Quote:

Originally Posted by LindaSue (Post 14151864)
How about something like these and add a low carb glaze:

http://www.genaw.com/lowcarb/food_ph...ream_cakes.jpg

ORANGE SOUR CREAM CAKES
5 ounces butter, softened *
1 cup granular Splenda or equivalent liquid Splenda (see my comments below)
4 eggs
2 tablespoons orange zest, 7 grams **
1 teaspoon orange extract
1 teaspoon baking powder
1/2 cup sour cream
6 ounces almond flour, about 1 1/2 cups

Butter 12 nonstick muffin cups well. Put everything in a medium bowl and beat with an electric mixer until fluffy. Spoon into the muffin tins. Bake at 350 20-25 minutes or until firm to the touch and golden brown. Cool then remove from the tin. I recommend waiting a day before serving these. They're good the day they're made but by the next day they firm up and the texture is more like pound cake.

Makes 12 servings
Can be frozen

* This equals 1 stick plus 2 tablespoons
** You'll need 1 large orange

With granular Splenda:
Per Serving: 220 Calories; 20g Fat; 6g Protein; 6g Carbohydrate; 1.5g Dietary Fiber; 5.5g Net Carbs

With liquid Splenda:
Per Serving: 212 Calories; 20g Fat; 6g Protein; 3.5g Carbohydrate; 1.5g Dietary Fiber; 2g Net Carbs

Um...WOW! :eek: These look and sound DELISH!! Adding another of your recipes to my collection (it's mostly you and cleo! LOL)

pooticus 12-07-2010 07:52 PM

OMG Linda! Sounds awesome!!! So what can I sub for the almond flour? I might make these for Christmas morning!

LindaSue 12-08-2010 09:19 AM

Quote:

Originally Posted by pooticus (Post 14152814)
OMG Linda! Sounds awesome!!! So what can I sub for the almond flour? I might make these for Christmas morning!

I don't know, Pooti. The recipe was developed to use almond flour. Any other nut might have too strong of a flavor and mask the orange too much. Coconut flour might work but then you'd probably have to add more eggs and butter.

Comparing the ingredients with this coconut bread recipe, I see that it might take a lot more eggs and butter unless the sour cream would make up for them.

Quote:

COCONUT BREAD
3/4 cup coconut flour, 2 3/4 ounces or 80 grams
1 teaspoon baking powder
1/2 teaspoon salt
6 eggs
1/2 cup unsalted butter, melted, 4 ounces
2 tablespoons granular Splenda or equivalent liquid Splenda, or to taste
You might also compare the ingredients with this Laura Dolson muffin recipe which makes 6 muffins:

Quote:

3 eggs (room temperature - important)
1/3 cup coconut flour
cup melted butter
teaspoon vanilla
teaspoon salt
cup sugar substitute equivalent (liquid preferred)
teaspoon baking powder
2-5 Tablespoons water (see below)
cup raspberries or blueberries

Mishka68 12-08-2010 09:32 AM

Just from my own experience using coconut flour, that stuff sucks up moisture like nobody's business... so I now use it very sparingly. I told my hubby that the next time a vehicle drips oil in the driveway, just throw some coconut flour on it! :D

Gremom 12-08-2010 11:04 AM

Hmm, I was wondering about the almond flour sub too. I wonder if I just use less coconut flour than almond flour and keep the rest of the ingredients the same. I may be experimenting with these. They look fabulous!

victorianandmore 12-08-2010 07:32 PM

Quote:

Originally Posted by LindaSue (Post 14151864)
How about something like these and add a low carb glaze:

http://www.genaw.com/lowcarb/food_ph...ream_cakes.jpg

ORANGE SOUR CREAM CAKES
5 ounces butter, softened *
1 cup granular Splenda or equivalent liquid Splenda (see my comments below)
4 eggs
2 tablespoons orange zest, 7 grams **
1 teaspoon orange extract
1 teaspoon baking powder
1/2 cup sour cream
6 ounces almond flour, about 1 1/2 cups

Butter 12 nonstick muffin cups well. Put everything in a medium bowl and beat with an electric mixer until fluffy. Spoon into the muffin tins. Bake at 350 20-25 minutes or until firm to the touch and golden brown. Cool then remove from the tin. I recommend waiting a day before serving these. They're good the day they're made but by the next day they firm up and the texture is more like pound cake.

Makes 12 servings
Can be frozen

* This equals 1 stick plus 2 tablespoons
** You'll need 1 large orange

With granular Splenda:
Per Serving: 220 Calories; 20g Fat; 6g Protein; 6g Carbohydrate; 1.5g Dietary Fiber; 5.5g Net Carbs

With liquid Splenda:
Per Serving: 212 Calories; 20g Fat; 6g Protein; 3.5g Carbohydrate; 1.5g Dietary Fiber; 2g Net Carbs


These sound great, Linda Sue! What would you suggest for a low carb glaze?

LindaSue 12-09-2010 08:37 AM

Quote:

Originally Posted by victorianandmore (Post 14155958)
These sound great, Linda Sue! What would you suggest for a low carb glaze?

I think that something made with cream cheese would be good and there's probably something like that floating around here somewhere. I haven't tried making a sugar free glaze myself.

Soobee 12-09-2010 12:20 PM

orange glaze
http://www.lowcarbfriends.com/bbs/lo...-frosting.html

Soobee 12-09-2010 12:23 PM

orange glaze post # 25
http://www.lowcarbfriends.com/bbs/lo...dt-cake-3.html

Barbo 12-09-2010 03:58 PM

Just putting in my 2 cents
 
I made this recipe as posted awhile back and those muffins
are very delicious. I did it with cream cheese frosting and topped
with orange zest. yumm


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