Paleo Pumpkin Cinnamon Rolls

Serves: 5-6IMG_20141109_164838_resized


  • 2 1/4 Cups Blanched Almond Flour,
  • 1 1/4 Cup Tapioca flour,
  • 2 Tsp. Baking Powder,
  • 2/3 Cup erytritol,
  • 3 Eggs,
  • 1 1/3 Cup Pureed Pumpkin,
  • 2 Tbs coconut oil,
  • 1 Tbs cinnamon,
  • 1 1/4 Tsp powdered Ginger,
  • 1/2 Tsp Himalaya salt,
  • 2 1/2 Tbs Psyllium Husk,
  • 2 Tbs Flax Meal.



  • 1 Tbs coconut oil,
  • 1/2 Cup erythritol,
  • 3 Tbs Cinnamon,
  • 2 Tsp Powdered Ginger.



  • Preheat oven to 350 degrees,
  • In a large bowl mix together the dry ingredients: Almond Flour, Tapioca, Baking Powder and Erythritol. Set aside,


  • In a separate bowl combine the eggs, pumpkin puree, Oil, Cinnamon, Ginger, Salt, Psyllium and Flax Meal,


  • Pour the wet mixture into the dry and stir until it becomes a solid mass of dough,


  • Cut thin strips from your mass and roll your strips up like a snail,


  • Place your “snails” into your baking pan side by side so that they are touching,


  • On top of snails sprinkle the filling ingredients (Oil, Sugar, Cinnamon and Ginger),


  • Place in the oven and bake approx. 30 minutes.




2 thoughts on “Paleo Pumpkin Cinnamon Rolls

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