December 17, 2019

For “bread”
  • 3 to 6 Plain Cali’flour Crusts (depends on baking pan size)
  • ½ c roasted, chopped pecans
  • egg white wash
For Low Carb Caramel Sauce
  • ½ c unsalted butter
  • ¾ c heavy cream
  • ⅓ c granulated sweetener
  • 1 pinch of salt
  • ½ t Xanthan Gum
For Filling
  • ½ c low carb sweetener
  • 2 t ground cinnamon
  • 2 T butter, room temperature
Carmel Pecan Cinnamon Bread With Vanilla Ice Cream
Prepare Sauce
On the stove top in a saucepan over medium-low heat, warm together butter, heavy cream, salt, and the granulated sugar. Stir frequently and bring to a boil (increasing heat if needed). Reduce heat and add xanthan gum. Simmer until the sauce thickens for about 5 to 10 minutes. Remove from heat and set aside.

Prepare Filling:
In a bowl, mix all filling ingredients together until combined. Set aside.

Assemble Cinnamon Bread:
Preheat oven to 375. Spread cinnamon filling over each crust to cover one side. Fold the crust over on top of the filling then a second time to fit the height of the pan used. The bread pan used in this recipe needed 6 crusts folded in half two times. Prime the bottom of the pan with caramel sauce then sprinkle with pecans. Layer the crusts on their sides to fill the pan. Brush the top with egg white wash. Place in oven and bake for 25-30 minutes. Remove from oven and let cool in the pan for about 30 minutes. Place platter on top of bread pan, invert and remove baking pan. Serve with additional butter and sauce. Enjoy!
(12 servings)