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Peanut Butter Cinnamon Roll

Paleo, keto, grain-free, gluten-free, sugar-free
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Prep Time 10 minutes
Cook Time 20 minutes
Course: Breakfast, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • 50 grams pea protein
  • 1 tsp instant coffee (plus additional for topping)
  • 1 tsp baking soda
  • 1 tbsp cinnamon (plus additional for topping)
  • 1/2 tsp xantham gum
  • 2-4 tbsp sweetener of choice
  • 4 eggs
  • 1/2 cup peanut butter
  • 1 tsp Frontier Co-op Maple Flavoring (can sub vanilla extract)

Method
 

  1. Preheat your oven to 350F and grease your pan (I used 4-inch cake pans here but muffin tins work great too! Just bake for 10-15 minutes instead of 20)
  2. Combine your dry ingredients in a small bowl.
  3. Combine your wet ingredients in a medium sized bowl. Whip until bubbles begin to form. Add your dry ingredients and continue to mix until thoroughly combined.
  4. Fill pan 3/4 full with batter. Use your finger to "swirl" the top of the batter to give it the "roll" appearance. Sprinkle cinnamon, sweetener, and instant coffee on top, and bake for 20 minutes (10-15 if using muffin tins).
  5. **Option to top with melted coconut butter when cooled.