Boy, did my husband ever love THESE this morning! Warm they were soft; cooled they got chewy. Doing more experimenting with my Mozzy Dough and this is the first sweet application I’ve tried with it. He said this was a keeper. I use a little specialty pan with 2″ ring slots. You could use a mini donut pan or a mini bagel pan. You could also just use the bottom of the slots in a regular muffin pan. These are not suitable until Phase 2 Atkins.
INGREDIENTS:
1 recipe my Mozzy Dough
2 T. erythritol
1 pkt. stevia or 2 T. granular Splenda
FLAVOR SPRINKLE MIXTURE:
1 T. melted butter
1 tsp. cinnamon
2 T. more erythritol or Splenda
DIRECTIONS: Preheat oven to 350º. Melt 1 T. butter over low heat and brush the bottoms of your pan slots lightly. Mix 2 T. erythritol and cinnamon in a small bowl and sprinkle half of it into each pan slot with your fingers. Set pan aside.
Make the Mozzy Dough per that recipe’s instructions, except add the first 2 T. erythritol and stevia (or Splenda) to the dry ingredients to sweeten it up a bit. When the dough is in a uniform ball, form a crude log and divide into 12 equal portions. If using donut, bagel or ringed pans, roll each dough portion into a little log about 4″ long and encircle it in the slot. Slightly press down with fingers to seal where the two ends meet. If using muffin pan, just press the dough into the bottom of the slots. Sprinkle remaining topping mixture evenly on top of each one. Pop pan into 350º oven and bake for about 15 minutes. Do not over brown or these will dry out. Allow to cool a minute before gently lifting out of slots with a knife tip. Invert them as you plate them up and serve warm a fresh cup of coffee or tea. They get chewy as they cool down. When these are totally cooled off, they firm up and are more like cookies. If you want them more cake-like in texture and to remain soft, eliminate the psyllium in the Mozzy Dough recipe. 🙂
NUTRITIONAL INFO: Makes 12 cinnamon rings, each contains:
141.4 calories, 12.1 g fat, 5.15 g carbs, 3.30 g fiber, 1.85 g NET CARBS, 8.88 g protein, 188 mg sodium
Buttoni's Low-Carb Recipes 