Line 9-inches (22cm) round pan with a piece of slightly oiled parchment paper. Set aside.
Proofing the yeast
Before you starts, make sure the almond milk is lukewarm, think bath temperature 37C(100F). You can microwave the milk for 15 seconds if needed but it shouldn't be hot or it will 'kill' the yeast.
In a small mixing bowl, add dried yeast, maple syrup and lukewarm unsweetened almond milk. Don't worry the yeast will feed on sugar and there will be no sugar left in the recipe, otherwise use inulin for 100% sugar-free yeast activator.
Whisk to combine, cover with a towel and set aside 8 minutes or until the yeast is foamy and proofed.
Cinnamon rolls dough
Meanwhile, in a large mixing bowl whisk together all the dry ingredients : almond flour, flaxmeal, psyllium husk, sugar-free crystal sweetener of your choice, baking powder and xanthan gum. Set aside.
In another large mixing bowl, add eggs, melted butter (not hot ! or it will cook the eggs), apple cider vinegar and vanilla.
Whisk the egg mixture with an electric beater on medium/high speed for about 1 minute or until light. You can also whisk manually it will simply add less air into the dough resulting in slightly less fluffy rolls.
Pour the egg mixture and the proofed yeast onto the flour bowl. Combine with a spoon at first then gently knead the dough with your hands until it forms a sticky dough ball. The dough will be very sticky so rub your hands with 1/2 tablespoon of oil and rub the ball with oil to smooth the outside.
Return dough ball into the mixing bowl, cover with a towel and set aside in a warm place for 30 minutes. You can also warm the oven to 40C and store the bowl in the oven to help the dough relax and slightly expand. It won't raise very much but this step makes the rolls fluffier.
Rolling the dough
Punch down the dough and knead the dough for 10-20 seconds to remove air after the raising step. Use a slight amount of coconut oil to rub your hands if too sticky.
Place a large piece of parchment paper onto your benchtop (about 45 cm long/18 inches).
Slightly oil the paper surface and then place the dough ball in the center of the paper.
Place another piece of lightly oiled parchment paper on top of the ball (oiled surface should stick to the dough), same size.
Press the dough ball with your hands to roughly flatten into a disc. Starts rolling with a rolling pin until you form a large rectangle. You can fold the bottom piece of parchment paper into a rectangle - size of 32 cm x 22 cm (12.5 inches x 9 inches). This way, when you roll the dough it will encase the dough into the paper resulting in a perfect rectangle shape. Watch my recipe video for technique
Peel off the top piece of parchment paper.
Brush the rectangle of rolled dough with melted butter and sprinkle cinnamon sugar-free sugar all over except the first inch top border or it will be difficult to close the cylinder of dough.
Use the bottom piece of parchment paper to help you roll the dough as tightly as you can into a long cylinder. I recommend you watch my recipe video for the technique!
Pinch the top of the cylinder to firmly close the cylinder.
Wet the blade of a sharp knife and cut the cylinder of dough into 10 cinnamon rolls.
Place each cinnamon rolls into the prepared round pan. Cover the pan with a towel and let the dough sit for another 20-30 minutes in a warm place or in lukewarm oven as before (40C/105F).
Meanwhile preheat oven at 200C/400F, regular or convection mode.
Bake the cinnamon rolls for 25-30 minutes or until golden on the top. After, 10 minutes, you can cover the top of the pan with a piece of foil to avoid the top to darken too much.
In a small mixing bowl, combine sugar-free powdered sweetener with unsweetened almond milk and coconut oil. Add more sugar-free powdered sweetener for a thicker glazing or more milk for a lighter/less sweet glazing. Note that powdered allulose is less sweet than powdered erythritol. Set aside at room temperature.
Remove the pan from the oven, pull out the cinnamon rolls from the pan lifting the parchment paper and bring to a cooling rack.
Cool down the cinnamon rolls on a rack for at least 1-2 hours or until it reach room temperature before adding the glazing.
Use a pastry brush or spoon to spread the glazing on top of the cooled rolls.
Serve with crushed pecan on top if desired.
Store the cinnamon rolls in an airtight container in the fridge for up to 3 days or freeze. Defrost the day before at room temperature.
Net carbs per rolls : 3.2 g includes glazingPsyllium husk: don't use metamucil fiber supplement in my recipes, this is not the same product as whole psyllium husk fiber. Metamucil is a husk powder that is not suitable for baking keto bread. It will turn food dry, purple or blue.