Keto Cinnamon Rolls

Ingredients

• 8 ounces full-fat cream cheese (block style)
• 3 cups part-skim low-moisture shredded mozzarella
• 4 large eggs
• 1 1/3 cup packed almond flour
• 1/4 cup Swerve (powdered or granulated)
• 2 tablespoons baking powder
• 1/4 cup unsalted butter (melted)
• 1/2 cup brown Swerve
• 2 tablespoons ground cinnamon
• 1/4 cup full-fat cream cheese (softened)
• 1/4 cup unsalted butter (softened)
• 1/4 cup powdered Swerve
• 1/2 teaspoon vanilla extract

Instructions

1. 1

   In a small pot over low heat melt the cream cheese and mozzarella together. It should resemble a thick gooey paste. You can also use the microwave.

2. 2

   Add the melted cheeses to a large bowl along with the baking powder, almond flour, 1/4 cup Swerve and eggs. Mix until smooth and chill in the refrigerator for one hour.

3. 3

   Place a large sheet of parchment paper down and sprinkle with a bit of almond flour. Place the dough on the parchment and cover with another piece of parchment. Use a rolling pin to roll the dough into a large 1/4″ thick rectangle. Remove the top piece of parchment.

4. 4

   Brush the melted butter over the dough, sprinkle with the brown Swerve and the cinnamon.

5. 5

   Using the bottom piece of parchment as your guide roll the dough into a log starting from the longest side. Twist the ends of the parchment so that the dough is wrapped tightly and carefully transfer to the refrigerator to chill overnight (for at least 8 hours).

6. 6

   Preheat the oven to 400° F and grease a 10.5″ cast iron skillet.

7. 7

   Unwrap the dough and using a sharp knife carefully cut into 12 rolls. Arrange the rolls in the skillet and transfer to the oven for 25-30 minutes or until the tops are golden. Let cool completely before icing.

8. 8

   To make the icing simply beat together all of the ingredients until smooth. Drizzle over the tops of the cooled rolls before serving.