Lemon Raspberry Sweet Rolls

ruled.me

cataillon

subheading: For the lemon cream cheese filling:

4 ounces cream cheese, room temperature

2 tablespoons butter, room temperature

2 tablespoons stevia erythritol blend*

½ teaspoon vanilla extract

1 teaspoon lemon extract

2 teaspoons lemon zest, about one lemon

1 teaspoon lemon juice

subheading: For the raspberry sauce:

2 tablespoons stevia erythritol blend*

¼ teaspoon xanthan gum

1 tablespoon water

2 teaspoons lemon juice

½ cup frozen raspberries

subheading: For the dough:

1 cup super fine almond flour

¼ cup stevia erythritol blend*

¼ teaspoon xanthan gum

1 ¼ teaspoons baking powder

1 large egg

1 teaspoon vanilla extract

2 cups mozzarella cheese, part-skim

subheading: For the lemon glaze: (optional):

2 tablespoons butter, room temperature

½ ounce cream cheese, room temperature

¼ teaspoon vanilla extract

2 tablespoons stevia erythritol blend*

1 teaspoon lemon juice

¼ teaspoon lemon extract

1 ½ tablespoons unsweetened almond milk, room temperature

note: The stevia erythritol blend we use in this recipe is twice as sweet as sugar-One teaspoon of the blend is as sweet as two teaspoons of sugar. If using a different sugar-free sweetener, adjust amount accordingly.

Directions at ruled.me

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