Macros for each Sweet Knot with Icing:
149 Cals, 21g Carbs, 1.75g Fat, 12.5g Protein
Ingredients (makes 8 Sweet Knots)
100g Self Rising Flour
60g Vanilla Whey/Casein Blend Protein Powder
32g Coconut Flour
24g PB Party Protein Cookie Butter Powder
10g Zero Cal Sweetener of your choice
6g Ground Cinnamon
280g Plain Non Fat Greek Yogurt
Ingredients for Coating:
30g Brown Sugar
8g Zero Cal Sweetener of your choice
4g Ground Cinnamon
Non Stick Butter Spray
Icing:
50g Powdered Sugar
Splash of Unsweetened Almond Milk (literally like 8g)
1️.) Add all your ingredients into your food processor and process until it forms a ball. Add the dough to a bowl and place in the freezer to cool for 20 minutes till no longer sticky to the touch.
2.) Once the dough has cooled, lay a rolling mat down and sprinkle some flour on the surface. You can do this on a clean counter top too. Roll your piece of dough into about a 12-14” long rope and then tie into a knot. Repeat this process with all 8 of your knots.
3.) Spray each knot with some olive oil non stick butter spray. Sprinkle your brown sugar cinnamon mixture on top of the knots. You can also dip them in the mixture as well for easier coating.
4.) Add all your knots to your air fryer and air fry on 360 degrees F for 5 minutes.
5.) Then drizzle your powdered sugar icing on top and enjoy!
*Some of the powdered sugar icing and brown sugar cinnamon topping will be leftover but I worked that into the macros. Counted for 20g of Brown Sugar and 30g of Powdered Sugar. Also added 0.5g Fat per Knot for the Butter Spray.