Cheese in a should-be sweet morning bun sounds wrong. But trust us, it really works. And no, you cannot taste the cheese! Keto desserts can be tough since you can’t use flour. We love almond flour, but it never develops any gluten. Stretchy mozzarella helps add some of the fluffy chew so that they’re not totally crumbly.
Delicious Keto Cinnamon Rolls
FOR THE ROLLS:
- 230 g finely ground almond flour
- 2 tbsp. coconut flour
- 4 tbsp. keto-friendly granulated sugar (such as Swerve)
- 1 tbsp. gluten-free baking powder
- 2 large eggs
- 2 tsp. pure vanilla extract
- 200 g grated mozzarella
- 115 g cream cheese
- 3 tbsp. butter, melted, plus more for brushing
- 75 g keto-friendly brown sugar (such as Swerve)
- 1 tbsp. ground cinnamon
FOR THE GLAZE
- 85 g cream cheese
- 2 tbsp. double cream
- 2 tsp. keto-friendly granulated sugar (such as Swerve)
Make the rolls: In a large bowl, whisk almond flour, coconut flour, granulated Swerve, and baking powder until combined. In another bowl, whisk eggs with vanilla.
In a medium microwave-safe bowl, microwave mozzarella and cream cheese, stirring every 30 seconds until melty, about 90 seconds. Add egg mixture and melted cheese mixture to dry mixture and knead until well combined.
Line a work surface with baking paper and turn the dough out onto the paper. Place another piece of baking paper on top and roll until you have a 40cm x 25cm rectangle. Brush dough with 2 tablespoons melted butter and sprinkle with brown sugar Swerve and cinnamon.
Preheat the oven to 180°C (160°C Fan). Line a 20cm metal brownie tin with baking paper and brush with butter. Starting from the long end, roll dough into a log. Chill for 10 minutes.
Slice the log into 12 equal pieces and arrange in the prepared baking dish. Brush tops of rolls with remaining 1 tablespoon melted butter.
Bake until rolls are golden, about 30 minutes. Let cool slightly.
Meanwhile, make the icing: In a medium heatproof bowl, melt cream cheese. Whisk in cream and Swerve until smooth.
Drizzle icing over warm rolls before serving.