- 1 1/2 cups shredded full fat mozzarella
- 3/4 cup blanched almond flour
- 1 tbsp coconut flour
- 2 tbsp cream cheese
- 1 egg, room temperature
- 1/2 tsp baking powder
For the filling:
- 2 tbsp warm water
- 2 tbsp Sukrin Gold (or another granulated sweetener like Swerve)
- 2 tsp cinnamon
For the frosting:
- 2 tbsp cream cheese
- 1 tbsp Greek/ full-fat yogurt
- 2 drops liquid Stevia or 1/2 teaspoon
- Preheat the oven to 350° – 360°
- Melt the mozzarella and cream cheese in a microwaveable bowl for a total of 1.5 minutes in 30-second increments. (or put your microwave at 30% power for a 1.5 minutes) Stir the cheese together.
- After all ingredients have bound together, immediately stir in the egg.
- Next, add the almond flour and baking powder. Start to combine using a fork, then use your hands to make a ball of smooth dough.
- This can be easier if you lightly oil or wet your hands first since the dough will be sticky.
- Roll the dough between two pieces of parchment paper into a rectangular shape.
- Cut into 1/2 inch to 1 inch in width strips, make the dough as thin as you can without being see-through.
- Prepare your cinnamon filling: boil water, then stir in the sweetener and cinnamon.
- Spread the cinnamon paste over the strips
- Roll the dough into mini spirals and then place on your baking sheet.
- Bake for 20 minutes.
While the rolls are in the oven
- prepare the frosting: Mix cream cheese, yogurt, and Stevia. To make them pretty, place the mixture in a sand-which baggie and cut open the tip, or use a pastry bag to pipe it on.
- Make sure the rolls have cooled a bit before you do it!
- Spread over the warm rolls and serve.
Notes about this recipe:
This recipe works best with pre-shredded mozzarella from the grocery store. Fresh mozzarella contains too much liquid and won’t work.
If the dough cools down too much, just warm it back up for 10 seconds in the microwave to make it easier to handle. I would recommend using Sukrin Gold or Swerve brown sugar to make the filling – they both have a taste very similar to brown sugar that works great with cinnamon.
You can use butter instead of the water, which gives the rolls a nice buttery taste, however, the recipe already has enough fat in the mix so if you want to save the calories just dissolve the sugar into the water and it tastes just as great!
Protip: If you don’t have vanilla-flavored stevia, you could add a bit of vanilla extract to your frosting.
Calories per serving: 9
Net carbs: 2 grams per serving
Protein: 6.2 grams per serving
I’m currently working on a recipe to make keto cinnamon rolls that aren’t made of fathead dough. If you find any, share!