KETO FATHEAD CINNAMON ROLLS

2.8g

By Carine

www.sweetashoney.co

KETO

GLUTEN-FREE

net carbs

INGREDIENTS

– 1 1/4 cup Almond flour  – 2 teaspoons ground psyllium husk – 1 teaspoon Baking powder – 2 tablespoons Erythritol – 5.3 oz Shredded Mozzarella – 1 oz Softened cream cheese – 1/2 teaspoon Vanilla extract – 1 large Beaten egg  – 1 teaspoon Apple cider vinegar CINNAMON FILLING – 1/4 cup Softened butter – 2 tablespoons Golden erythritol  – 1 tablespoon Cinnamon GLAZING – 6 oz Softened cream cheese – 1/3 cup Softened unsalted butter – 1/3 cup Powdered erythritol – 1 teaspoon Maple extract

Combine dry ingredients

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

1

Weigh Cheese

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

2

Microwave cheese

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. 

3

Mix with dry ingredients

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

4

Stir

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.

5

Reach perfect texture

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.

6

Form a dough ball

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

7

Prepare filling

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

8

Unwrap dough

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.

9

Press the dough

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).

10

Remove parchment

Remove the top piece of parchment paper.

11

Spread butter

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

12

Roll the dough

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.

13

Cut rolls

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.

14

Bake

Bake for 20-25 minutes or until golden brown on the sides in an oven preheated to 350°F (180°C).

15

Cooldown

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

16

Glaze

Spread generously onto all the rolls, or individually 1 1/2 tablespoons per roll.

17

NET CARBS FAT PROTEIN

3 grams

27.3 grams

8.3 grams

SERVINGS

TIME

Serving: 1 Roll Makes: 12 Rolls

Prep: 12 Minutes Cook: 45 Minutes

Enjoy!

18

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