Homicide Buns (3 rolls @ 280/cal ea)

You’re about to die and go to heaven B*tch. Paleo. Bacon. Cinnamon. Roll. Those are the four words that describe the Homicide Bun. Originally going to be named “Bacon Cinnamon Buns” – I had one bite and immediately was inclined to select the more violent but also more provocative title “Homicide Bun” because I thought I had killed myself in a moment of ecstasy, and ended up in heaven. A minute or so later, I realized I was in my kitchen, and still had at least 8 bites of this amazing piece of paleo left… and died all over again.

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Bacon Sweet Potato Cinnamon Bun (3 serving @ 295 cal/ea)

1 sweet potato
1 egg
3 slices bacon
1 tsp coconut oil
tsp salt
1 tbsp baking powder
¾ cup almond flour
1 tbsp coconut flour
4 tbsp cinnamon
4 tbsp stevia
2 tbsp pumpkin spice

(WARNING: Dough is equally as delectable)

Preheat oven to 375F.

Bake sweet potato (poke with fork, microwave 4 minutes, turn 4 minutes) and scoop flesh into bowl with egg and melted coconut oil.

Mix almond and coconut flour with baking powder, salt, stevia (or 2 tbsp honey) and pumpkin spice.

Combine dry ingredients with wet ingredients and dump onto a piece of wax paper.

Cover with another piece of wax paper and smoosh into a rectangle about 1/3 inch thick.

Remove top wax paper slowly (the dough is sticky) and sprinkle cinnamon evenly over entire surface.

Layer bacon side by side with some space in between on half of the rectangle (will fold the other half over).

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Fold in half so that un-baconed surface is sandwiching the bacon in the middle of two dough folds. Slowly peel wax paper back.

Roll using the wax paper like a bamboo sushi roller – push, peel back more, push, peel back more, etc.

Slice into three (aiming for between bacon), place in a baking dish/pan and bake for 25-30 minutes.

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Drizzle with pure maple syrup and chopped walnuts, or GF/DF glaze and feel your heart melt as you sink your teeth into this Pilsbury-punching knock-out paleo bakedgood.

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