Low-Carb Fathead Carrot Cake Sticky Buns
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Cook time: 
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Yield: 8 sticky buns
Low-Carb Fathead Carrot Cake Sticky Buns have everything you love about sticky buns, minus the carbs and sugar!
Carrot Cake Filling:
  • 1 small carrot, shredded (about ⅓ cup shredded carrot, lightly packed)
  • ¼ cup chopped walnuts or pecans
  • 1 tablespoon unsalted butter
  • 3 tablespoons granulated erythritol
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 teaspoon blackstrap molasses
  • 1 teaspoon pure vanilla extract
  • ⅛ teaspoon stevia glycerite
  • 1 pinch sea salt
  • ½ cup unsweetened shredded coconut
  • ½ teaspoon instant yeast (see Note)
  • 1 tablespoon warm water
  • ½ cup (56 g) almond meal or flour (see Note)
  • ½ teaspoon psyllium husk powder
  • 1 teaspoon baking powder
  • 1 pinch sea salt
  • 1 pinch ground nutmeg
  • ¾ cup (85 g) shredded part-skim mozzarella cheese
  • 1 oz (30 g) cream cheese
  • 1 tablespoon unsalted butter
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 2 drops stevia glycerite
  • 2 tablespoons unsalted butter, cut into 8 pieces
  1. Preheat the oven to 400F; line 8 wells of a muffin tray with paper liners.
  2. For the filling, add all ingredients to a small-medium skillet over medium-high heat. Cook until the liquid is bubbling, and then boil until the liquid is thickened slightly, about 2 minutes, stirring constantly. Set aside while you make the dough.
  3. For the dough, add the yeast and warm water to a small bowl and stir with a fork to combine; let it sit for 5 to 10 minutes. Meanwhile, whisk together the almond flour, psyllium husk powder, baking powder, salt, and nutmeg in a medium bowl and set aside.
  4. Melt the mozzarella, cream cheese, and butter together in a double boiler or microwave. If using the microwave, start out with 1 minute and then stir the cheese with a fork; continue heating it in 15-second intervals until it’s melted.
  5. Whisk the egg yolk, vanilla, and stevia glycerite into the dissolved yeast mixture.
  6. Stir the dissolved yeast mixture and the dry ingredients into the cheese mixture. It’s easiest to do this with your hands; to help prevent the dough from sticking, lightly spray your hands with a little coconut oil before kneading the ingredients together until they form a dough.
  7. Press or roll the dough out into a rectangle about 7½ by 13 inches on a piece of parchment paper. Spread the filling on top, leaving a border of about ¼-inch along the outside. Use the parchment paper to help you roll up the dough. Slice the dough into 8 equal pieces.
  8. Place a roll into each of the 8 prepared muffin wells and top each with 1 piece of butter.
  9. Bake until golden, about 16 to 18 minutes.
  10. Cool slightly before serving.
Yeast: The yeast is only in this recipe to give it a bread-like aroma, not as a leavening agent.

Almond Meal or Flour: Either almond meal or almond flour will work for this recipe. Almond meal will give it more of a “whole wheat” look, and almond flour will give it more of a “white flour” look.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/low-carb-fathead-carrot-cake-sticky-buns/