Soft cinnamon rolls topped with cream cheese frosting.

Servings 9 Servings Calories per serving 295 kcal

Prep Time: 20 minutes Cook Time: 20 minutes

What You Need:

•  8-inch round cake pan

Ingredients:

Dough

•  18 tbsp almond flour (1 cup + 2 tbsp almond flour)
•  1/3 cup coconut flour
•  1/4 cup erythritol
•  3 tbsp golden flax seed meal
•  2 tsp baking powder
•  1 tsp xanthan gum
•  1/2 tsp pink himalayan salt
•  3 large eggs, room temperature
•  3 tbsp heavy whipping cream
•  2 tbsp butter, softened
•  3 tsp apple cider vinegar
•  2 tsp vanilla extract
•  3 tbsp warm water

Filling

•  1/4 cup butter, softened
•  3 tbsp erythritol
•  2 tbsp ground cinnamon
•  10 drops liquid stevia

Cream Cheese Frosting

•  2 oz cream cheese, room temperature
•  2 tbsp butter, room temperature
•  2 tbsp powdered erythritol
•  10 drops liquid stevia
•  1 tsp vanilla extract
•  2 tbsp heavy whipping cream

• Instructions:

• Preheat oven to 400°F and grease an 8-inch round cake pan with cooking spray or line with parchment paper.
• In a large bowl, whisk together the almond flour, coconut flour, erythritol, flaxseed, baking powder, xanthan gum, and salt.
• Add in the eggs, cream, melted butter, vinegar, vanilla and water into the dry ingredients and whisk well until combined using a hand mixer. Rest for 5 minutes. The dough will be very sticky.
• While the dough rests, mix Cinnamon Filling ingredients together in a small bowl. Set aside.
• With oiled hands, shape the dough into a ball. Place the ball between 2 large pieces of parchment paper and roll it into a rectangle to desired thinness. Spread the cinnamon filling onto the dough, leaving a 1-inch margin at the top empty.
• Using the parchment as an aid, roll the dough (towards the empty inch) up into a tight log. Seal the edge with wet fingertips.
• Cut the log crosswise into 9 equal pieces and transfer rolls to the prepared round cake pan.
• Bake for 5 minutes, then reduce oven temperature to 350 degrees F and continue baking for another 15-20 minutes until golden brown. If necessary, cover loosely with foil to prevent burning.
• Meanwhile, make the frosting by combining cream cheese, butter and erythritol in a mixing bowl. Use a hand mixer to whip until light and fluffy. Mix in vanilla and stevia; add cream 1 tablespoon at a time until a thick, spreadable icing comes together.
• Cool rolls before spreading frosting on them. Alternatively, you can spread frosting on immediately from the oven if you like more of a glaze.
• Best stored in an air tight container in the fridge up to 7 days or on the counter up to 2 days.

Notes

Net Carbs: 5g Serving Size: 1 Cinnamon Roll with Cream Cheese Frosting Yields: 9 Cinnamon Rolls