Fathead Keto Cinnamon Rolls Recipe
Prep: 20 minutes
Cook: 1 hour
Chilling: 20 minutes
Total: 1 hour 40 minutes
Ingredients
For the Keto Cinnamon Rolls
- 1 cup Almond Flour
- ¾ cup Mozzarella Cheese shredded
- ½ cup Cream Cheese full-fat
- 1 tablespoon Low Carb Sugar Substitute
- ½ teaspoon Baking Powder
- 2 medium Eggs
- 1 teaspoon Vanilla Extract
For the Filling
- ¼ cup Butter melted
- 2 tablespoon Low Carb Sugar Substitute
- 1 ½ tablespoon Cinnamon ground
For the Glaze
- 2 tablespoon Low Carb Sugar Substitute powdered
- 1 tablespoon Whipping Cream
Instructions
- In a blender or food processor, combine the almond flour with the Erythritol, baking powder, eggs and vanilla extract. Pulse to get a smooth batter.
- Microwave the mozzarella with the cream cheese for about 60 seconds to melt and fuse into the cheese mixture. Alternatively, make a do-it-yourself double boiler by simmering a few inches of water in a saucepan and stacking a heat-proof bowl with the cheese on top of the saucepan.
- Add the melted cheese mixture to the batter, then stir to incorporate to the mixture and refrigerate for an hour until firm.
- Preheat the oven to 375°F (195°C).
- Place the dough between two sheets of baking paper and roll out with a rolling pin or a tall glass, aiming to form a rectangle approx. ⅓’’ thick.
- Brush the dough with butter. Sprinkle with the Erythritol and cinnamon to cover the surface evenly.
- Roll the dough tightly. Slice into 1” thick slices.
- Arrange the slices tightly in a baking pan and bake for 20 minutes until golden brown.
- In the meantime, make the glaze! Whisk together the Erythritol with the heavy cream until a thick icing is formed.
- Drizzle the glaze over the cinnamon buns and serve.
Makes 10
Nutrition
Serving: 1bunCalories: 192.4Fat: 17.7gProtein: 6.8gTotal Carbs: 3.5gNet Carbs: 2.1gFiber: 1.4gSugar: 0.8g