KETO FATHEAD CINNAMON ROLLS
– 1 ¼ cup Almond Flour – 2 tsp Ground Psyllium Husk – 1 tsp Baking Powder – 2 tbsp Erythritol – 5.3 oz Mozzarella – 1 oz Cream Cheese – ½ tsp Vanilla Extract – 1 Egg – 1 tsp Apple Cider Vinegar CINNAMON FILLING – ¼ cup Butter – 2 tbsp Erythritol – 1 tbsp Cinnamon
Combine Dry Ingredients
In a small mixing bowl, combine the dry ingredients evenly: almond flour, psyllium husk, baking powder, and erythritol. Set aside.
In a microwave-safe mixing bowl, weigh the shredded mozzarella and cream cheese to make the perfect fathead dough.
Microwave the 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.
Mix with Dry Ingredients
When the cheese is stretchy and melted, pour the dry ingredients and the vanilla, beaten egg, apple cider vinegar.
Stir the Fathead Dough
Stir the Keto Fathead Cinnamon Rolls Dough with a wooden spoon or silicone spatula at first then, when it starts to be difficult to stir, with your hands.
Reach the Perfect Texture
The Keto Fathead Cinnamon Rolls Dough dries out as you squeeze and knead, and it should be slightly sticky but not too much.
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.
Prepare the Keto Filling
In a small mixing bowl, beat butter, erythritol, and cinnamon until a paste forms. Set the Keto Cinnamon Filling aside.
Unwrap the Dough
Unwrap the dough and place it between too large pieces of parchment paper sprayed with olive oil.
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).
Remove the top piece of parchment paper from the flattened Keto Fathead Cinnamon Roll Dough.
Spread the Butter
Spread the cinnamon butter all other the rolled dough, avoiding one extremity to make it easier to seal the roll later.
Roll the Dough
Start rolling the dough on the long end. Roll the dough tightly. When you reach the top, spread a bit of water with a pastry brush to seal the roll.
Cut the Cinnamon Rolls
Cut into 12 even Keto Fathead Cinnamon Rolls and place each roll on the greased muffin tray. Slightly press the top of each roll to flatten if desired.
Bake the Cinnamon Rolls
Bake the Keto Fathead Cinnamon Rolls for 20-25 minutes or until golden brown on the sides in an oven preheated to 350°F (180°C).
Cool the Keto Fathead Cinnamon Rolls on a cooling rack for 45 minutes before adding the glazing or the glazing can melt.
Glaze the Rolls
Spread the low-carb glazing generously onto all the Keto Fathead Cinnamon Rolls, or individually 1 1/2 tablespoons per roll.
NET CARBS FAT PROTEIN
Serving: 1 Roll Makes: 12 Rolls
Prep: 12 Minutes Cook: 45 Minutes
KETO FATHEAD CINNAMON ROLLS
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