Keto Cinnamon Rolls

Ingredients

• 1 1/4 cup Almond Flour (plus 1-2 tablespoons to adjust dough, if too sticky)
• 2 teaspoons Ground Psyllium Husk
• 1 teaspoon Baking Powder
• 2 tablespoons Granulated Sweetener
• 5.3 oz Shredded Mozzarella (full-fat (1 1/4 cup))
• 1 oz Cream Cheese
• 1/2 teaspoon Vanilla Extract
• 1 large Beaten Egg (at room temperature)
• 1 teaspoon Apple Cider Vinegar
• 1/4 cup Unsalted Butter
• 2 tablespoons Golden Crystal Sweetener (or classic erythritol)
• 1 tablespoon Ground Cinnamon
• 6 oz Cream Cheese
• 1/3 cup Unsalted Butter
• 1/3 cup Powdered Erythritol
• 1 teaspoon Maple Extract (or vanilla extract)

Instructions

1. 1

   Preheat oven to 350°F (180°C). Line a 12-hole muffin pan with butter or coconut oil.

2. 2

   In a small mixing bowl, combine the dry ingredients evenly: almond flour, psyllium husk, baking powder, and erythritol. Set aside.

3. 3

   In a microwave-safe mixing bowl, weigh the shredded mozzarella and cream cheese.

4. 4

   Microwave by 20-second bursts, stirring between each time until the cheese is fully melted. It usually takes 1 minute to get a soft, melty stretchy mixture. Otherwise, if you don't have a microwave, bring on a non-stick saucepan over low-medium heat and melt, stirring constantly with a wooden spoon or silicone spatula.

5. 5

   When the cheese is stretchy and melted, pour the dry ingredients and the vanilla, beaten egg, apple cider vinegar.

6. 6

   Stir with a wooden spoon or silicone spatula at first then, when it starts to be difficult to stir, generously oil your hands with coconut oil and knead for at least 1 minute until you obtain a soft dough. The dough dries out as you squeeze and knead, and it should be slightly sticky but not too much. If too wet or sticky, you can add 1 tablespoon extra almond flour at a time, kneading between each addition, don't excess 4 tablespoons. You can also add all these ingredients into a food processor and blend for 30 seconds until combined. Don't forget to grease your hands to remove the dough from the bowl, or it can stick to your fingers.

7. 7

   Form a dough ball, wrap in plastic wrap and chill 5-8 minutes max, not more or dough is hard to roll.

8. 8

   --- Filling ---

9. 9

   Meanwhile, prepare the filling.

10. 10

    In a small mixing bowl, beat butter, erythritol, and cinnamon until a paste forms. Set aside.

11. 11

    Unwrap the dough and place between too large pieces of parchment paper - about 2.8-inch/20 cm long each. You can lightly spray oil on the parchment paper sheets to prevent the dough from sticking to the paper.

12. 12

    Press the dough ball with your hand to roughly flatten, then start rolling with a rolling pin. Roll evenly into a rectangle of about 11.5 inches x 8 inches (29 cm x 20 cm). Watch my photo above in the post to see how to roll a perfect rectangle using parchment paper as a guide.

13. 13

    Remove the top piece of parchment paper.

14. 14

    --- Assemble the rolls ---

15. 15

    Spread the cinnamon butter all other the rolled dough, avoiding one extremity to make it easier to seal the roll later.

16. 16

    Starting rolling the dough on the long end, roll the dough up tightly. When you reach the top, spread a bit of water with a pastry brush to help the dough stick and seal the roll.

17. 17

    Cut into 12 even cinnamon rolls and place each roll on the greased muffin tray. Slightly press the top of each roll to flatten if desired.

18. 18

    Bake for 20-25 minutes or until golden brown on the sides.

19. 19

    Cool in a cooling rack for 45 minutes before adding the glazing or the glazing can melt.

20. 20

    Meanwhile, prepare the glazing

21. 21

    --- Glazing ---

22. 22

    In a small mixing bowl, beat cream cheese, butter, erythritol, and maple extract and fluffy and smooth.

23. 23

    Spread generously onto all the rolls, or individually 1 1/2 tablespoons per roll. You can store the remaining glazing in the fridge in an airtight box and use it when you serve the roll or as a keto fat bomb snack.