(Properly Fluffy 'N Gooey!) Paleo & Keto Cinnamon Rolls

gnom-gnom.com

Mary Graham Lower

subheading: FOR THE GLUTEN FREE & KETO CINNAMON ROLLS:

¼ cup sour cream or coconut cream 2 tsp apple cider vinegar

3 tablespoons water lukewarm between 105 to 110°F

1 tablespoon inulin or maple sirup (to feed the yeast!)*

1 tablespoon active dry yeast

pinch ground ginger

2 ¼ cups almond flour **

6 tablespoons golden flaxseed meal or 5 TBSP psyllium husk, finely ground***

5 tablespoons whey protein isolate

4 to 6 tablespoons allulose or erythritol, to taste

2 ¼ teaspoons xanthan gum or 1 TBSP psyllium husk powder

2 ¼ teaspoons baking powder

1 ½ teaspoon kosher salt

3 eggs at room temperature

1 ½ tablespoons unsalted grass-fed butter or ghee/coconut oil, melted and cooled

1 tablespoon apple cider vinegar

subheading: FOR THE CINNAMON FILLING:

3 tablespoons unsalted grass-fed butter softened

4 to 6 tablespoons allulose or erythritol, to taste

2 tablespoons ground cinnamon

subheading: FOR THE GLAZE (NOT PALEO):

⅓ cup cream cheese at room temperature

3 tablespoons unsalted grass-fed butter

3 to 6 tablespoons allulose or erythritol, powdered

1 teaspoon vanilla extract

pinch kosher salt

heavy cream or almond milk, as needed

Metric - US CUPS

Directions at gnom-gnom.com

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