Keto Cinnamon Rolls

• servings: Makes 12 rolls
• total time: 26 minutes

Ingredients

Dough-

1/2 cup coconut flour

1/4 cup granulated sugar substitute

2 teaspoons baking powder

2 & 1/2 cups mozzarella cheese

2 ounces cream cheese

3 large eggs, beaten

2 tablespoons butter, melted

1/2 teaspoon vanilla extract

Filling-

1/4 cup brown sugar substitute (I used Lakanto golden)

1 teaspoon cinnamon

3 tablespoons butter, softened

Icing-

3 ounces cream cheese, softened

3 tablespoons butter, softened

1/4 cup powdered sugar substitute (I used Lakanto)

1/4 teaspoon vanilla extract

Almond milk or coconut milk

Directions

Preheat oven to 400 degrees.

Line a 9 x 13 inch baking pan with parchment paper. ( I used a cake pan, which worked out well)

Mix coconut flour, low carb granulated sugar substitute, and baking powder in small bowl, set aside.

Beat the 3 eggs in a small separate bowl and set aside.

Melt the 2 tablespoons of butter in a small bowl and set aside.

In a large microwaveable bowl melt the mozzarella cheese and cream cheese for 1 minute, then stir. Place back into the microwave for an additional minute, then stir.

Add in beaten eggs, butter, vanilla extract, and coconut flour mixture into the cheese mixture.

Knead dough until all is combined to make a dough mixture.

Dough should be wet and sticky, if it’s dry try adding in another egg or more butter.

Place parchment paper on your prep area, place dough mixture on top of the parchment paper.

Cover the top of the dough with another piece of parchment paper.

Roll out the dough into a rectangle about 9 x 12.

In a small bowl you’re going to make the filling.

Combine brown sugar substitute, cinnamon, and softened 3 tablespoons of butter.

Mix well until all is combined.

Spread the cinnamon mixture evenly over the dough.

Start at one end of the dough, slowly rolling up the dough. If it get too sticky and clings to the parchment paper, just use the parchment paper to guide it into a log.

Slice into 1-inch rounds.

Place the rounds into the prepared baking pan.

Bake at 400 degrees for 14-16 minutes or until lightly browned.

I had to add an additional 10 minutes for mine).

Allow to cool on a wire baking rack, slightly.

Now to make the icing, in a medium bowl, cream the cream cheese, and butter until creamy.

Add in the powdered sugar substitute and vanilla extract.

Beat until creamy and combined.

If icing is too thick, add a little unsweetened almond milk or coconut milk to thin it out.

To store these, place into airtight container in the refrigerator.

Microwave for 5 seconds when you want to have one.

Enjoy!