Who doesn't love cinnamon rolls?
They are soft, chewy, fluffy and taste delicious. A great hit at every party.
I love that as soon as they are in the oven, your house smells like heaven!
For me they didn't need a glace, but feel free to put a cream cheese glace or an ordinary sugar glace.
These are gluten free, sugar free, keto and low carb. The recipe is very simple and doesn't take long, but yields a great result.
yields 6 cinnamon rolls
Ingredients
Dough:
150 g shredded mozzarella
75 g almond flour
2 tbsp cream cheese
1 egg (room temperature)
1/2 tsp baking powder
Filling:
1 tbsp melted butter
2 tbsp erythritol
2 tsp cinnamon
*for substitutions see notes below
Instructions
Preheat your oven to 180°C and line baking tray with parchment paper and set aside.
Melt the mozzarella and cream cheese in the microwave (stiring every half minute) until the cheese is melted, but not bubbling.
Stir in the egg and combine well.
Add the almond flour and baking powder. Start to combine by using a fork.
Then use your hands to make a ball of smooth dough. (To prevent the dough from sticking, lightly oil your hands first.)
Roll the dough out very thin between two parchment paper. Remove the upper parchment paper.
For the filling mix all the ingredients together and spread it evenly over the rolled out dough.
Using a very sharp knife cut the dough into 6 pieces. Put the on a prepared baking tray.
Bake them for about 10 to 15 minutes, until they are golden.
Enjoy!
Notes
Sweetener: You can use any granulated sweetener of your choice, such as coconut sugar, brown sugar etc.
Almond flour: You can replace the almond flour with any other ground nut or seed, but make sure that it is very finely ground.
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