Upside Down Sticky Buns

Are you ready for a dessert that will make your whole family melt? These upside down sticky buns are satisfying and scrumptious! Try ’em out and tell us how you like ’em! 

1/2 cup butter (melted, divided)
1/2 cup pecan halves (chopped)
2 teaspoons vanilla
1/2 cup bran
1/2 cup brown sugar twin (divided)
2 teaspoons baking powder
1/4 cup splenda
2 teaspoons cinnamon
1 tsp maple extract
1/2 cup Atkins Bake mix (or soy flour)
2 large eggs
1 tablespoon Wheat Gluten
1/4 cup cream
1/4 cup water
Cream Cheese Glaze (optional)
1/2 cup cream cheese (tub style-whipped)
1 1/2 tablespoons cream
1 teaspoon vanilla
1 1/2 tablespoons water
2 tablespoons splenda

Preheat oven to 350 degrees. Grease 12 muffin tins. In a large bowl, mix together 1/4 cup of melted butter, 1/4 cup brown sugar twin, and maple extract. Pour evenly into the muffin tins, and sprinkle each with chopped pecans. In a medium sized bowl, combine the remaining sugar twin, splenda, flour, wheat gluten, bran, baking powder, and cinnamon. Mix together the remaining melted butter, cream, water, eggs, and vanilla. Add this mixture to the dry ingredients until blended. Spoon batter evenly into the 12 muffin tins. Bake in upper third of oven for approx. 19 minutes or until lightly browned. Remove from oven, loosen edges, invert onto a cooling rack.

2.7 carbs without cream cheese glaze
3.3 carbs with cream cheese glaze

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