I used Granny Smith apples that I diced, sauteed and added spices to with a little sweetener (Swerve) along with chopped walnuts and rolled it up and baked it in a log shape so I could cut it into 1-inch slices when it cooled and top with Whipped Cinnamon Cream Cheese. They look very similar to pecan twirls if you've ever had one of those. These are not overly sweet at all (on purpose) but are lightly sweetened and absolutely delicious with coffee or tea. You can actually taste the apples and not the sugar -- there is just enough sweetener to simply enhance the natural flavor of the apples. If you'd like it to be sweeter, just add more sweetener of your choice and taste the apple mixture until it suits your own personal taste. My first trial using Swerve has left me pleased -- I really like it and look forward to using it again; it measures and bakes just like sugar which makes it more user friendly. I snapped a few photos below for you to see. Enjoy!
|Ready to be rolled up|
Apple Cinnamon Walnut Rolls w/ Whipped Cinnamon Cream Cheese
1/4 cup almond flour
2 tablespoons Swerve sweetener (or your favorite kind)
2 medium Granny Smith apples, peeled and diced (about 2 cups)
2 tablespoons butter
1/2 teaspoon cinnamon
1/4 cup Swerve sweetener (or your favorite kind)
1 tablespoon almond flour (for thickening)
1/4 cup chopped walnuts
Whipped Cinnamon Cream Cheese Ingredients
4 oz cream cheese, softened (brick style cream cheese)
3 - 4 tablespoons light cream (or half-n-half)
4 - 5 tablespoons Swerve sweetener (or your favorite kind)
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
Preheat oven to 375 degrees F.
Filling Instructions: In a medium non-stick skillet, add butter and heat to medium; add diced apples and saute for about 5 to 7 minutes or until tender. Add 1/2 teaspoon cinnamon, 1/4 cup Swerve and stir gently until combined (add additional sweetener if you want it sweeter). Stir in 1 tablespoon almond flour to lightly thicken any juices (add a little more, if necessary). Set aside to cool while you make the dough.
Dough Instructions: In a small bowl, mix "dry dough ingredients" together; make a well in the center of the bowl and add "wet dough ingredients"; mix thoroughly until a thick, somewhat sticky dough forms (if it is too wet to work with, add a tiny bit more flax meal or almond flour). Let the dough sit for about 5 minutes to thicken. Spread dough on a lightly oiled pan or cookie sheet with greased parchment paper or foil (I used Reynolds non-stick foil, lightly brushed with coconut oil).
Press the dough out with a lightly greased rubber spatula (to keep it from sticking) into a rectangular shape (approximately 12" x 8"). Sprinkle apple filling evenly on top of the dough; sprinkle evenly with walnuts. Using your hands or a rubber spatula, begin gently rolling the dough lengthwise, jelly roll fashion, until it is rolled into a tube shaped log (you can also pick up the foil to help roll the dough over). Make sure the seam side is down and gently press the ends closed so filling doesn't ooze out while baking.
Bake for approximately 20 minutes or until Apple Walnut Roll looks and feels done. Remove from oven and let cool about 15 minutes on a rack. Slice in approximate 1-inch slices with a sharp serrated knife (so delicate slices do not tear apart), spread with butter or Whipped Cinnamon Cream Cheese.
*Whipped Cinnamon Cream Cheese Instructions: In a small bowl, using a spoon or rubber spatula, vigorously stir/whip cream cheese until soft and smooth. Make a small well in the center of the bowl, add Swerve sweetener and cream mixing them together in the little well to help Swerve dissolve into the cream Add cinnamon and vanilla and gently fold, blend and incorporate the cream cheese and sweetened cream and cinnamon mixture. Vigorously whip with spoon or spatula until light and creamy. If more sweetness is desired, add additional Swerve (or sweetener of choice).