Sticky Nut Buns

Carbs Per Serving: 4.2g

3 tablespoons butter
4 tablespoons ricotta cheese
4 tablespoons cream cheese
2 eggs
1/4 cup almonds — ground into
1/2 cup almond flour
1/2 cup Atkins bake mix
1/2 cup protein powder — plain
1/2 cup vanilla protein powder
1/2 cup artificial sweetener
1 tablespoon baking powder
1 tablespoon cinnamon
1 tablespoon vanilla
1 cup water (start with 3/4 cup and see how much — (more or less) you need)
2 tablespoons artificial sweetener — 1/4 cup chopped

1/4 cup pecans
12 thin pats butter

How to Prepare:
Preheat oven to 350f.
Spray a muffin tin with cooking spray. Place 1 pat of butter in each, followed by equal amounts of the Base Splenda and pecans.
IN a large bowl, cream the butter, cream cheese and ricotta well. Add eggs and blend again. Add Splenda and blend again.
Add remaining ingredients and beat well. This should be a very thick pancake type batter.
Spoon into prepared muffin tin and bake at 350 for approx 40 minutes or until nicely browned on top.
**These don’t get that gooey butter/sugar run off that you get with traditional sugar. You might even be able to skip the Splenda in the tins:)
Makes 12
NOTES : Counts for Vanilla Protein Powder not included – adjust accordingly

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