Keto Cinnamon Rolls

Jennifer Ferdinand

3 cups mozzarella cheese shredded

4 tablespoons Cream Cheese

1 ½ cups almond flour

2 teaspoons xanthum gum

2 eggs room temperature

2 teaspoons dried yeast approxiamtely 1 sachet

2 tablespoons warm water

2 tablespoon Butter melted

1 tablespoon pretzel salt

subheading: Cream Cheese Frosting:

2 Tbsp. Cream Cheese

1 Tbsp. Erythritol

1 Tbsp. Heavy Cream

2 tsp. Leftover batter

¼ tsp. Vanilla Extract

¼ tsp. Cinnamon

Steps

Preheat oven to 200C/390F.

In a microwave safe dish, place the mozzarella cheese and cream cheese and microwave in 30 sec increments, stirring in between, until fully melted and almost liquid.

Dissolve the yeast in the warm water and allow it to sit and activate for 2 minutes.

In your stand mixer (using the dough hook attachment), place the almond meal and xanthum gum and mix well.

Add the eggs, yeast mixture and 1 tablespoon of the melted butter and mix well.

Add the hot melted cheese to the stand mixer and allow it to knead the dough until all the ingredients are fully combined. Around 5 to 10 minutes.

Split the dough into 12 balls. The dough is easiest to work with while it is warm.

Roll each ball into a long skinny log and twist into a pretzel shape. Place on a lined cookie sheet and give a little space with side as the pretzels will rise.

Brush the pretzels with the remaining butter and sprinkle with pretzel salt.

Bake in the oven for 12 to 15 minutes.

When the pretzels are golden brown, remove them from the oven, and don’t burn your fingers trying to eat them immediately.

I used the Keto Soft pretzel dough mix, Then I rolled out the dough flat in 1 sheet. I mixed cinnamon, all spice, coconut flour, stevia, and some soft butter and I made a crumble that I sprinkled over the dough. I then rolled it up long ways, sliced into 12 rolls and baked them in a muffin tin.

The cream cheese frosting is cream cheese, hwc, stevia, butter, and some vanilla mixed well.

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