keto cinnamon rolls recipe

Ingredients:

For the Dough:

• 2 cups almond flour
• 1/4 cup coconut flour
• 2 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup melted butter
• 2 tbsp erythritol (or other keto-friendly sweetener)
• 1/4 cup unsweetened almond milk

For the Filling:

• 1/4 cup melted butter
• 1/4 cup erythritol
• 2 tbsp ground cinnamon

For the Frosting:

• 2 oz cream cheese, softened
• 2 tbsp butter, softened
• 1/4 cup powdered erythritol
• 1/2 tsp vanilla extract
• 1-2 tbsp almond milk (as needed)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking dish (8×8 inches) with parchment paper.
2. Prepare the Dough:
   • In a bowl, mix together almond flour, coconut flour, baking powder, and salt.
   • In another bowl, whisk eggs, melted butter, erythritol, and almond milk.
   • Combine the wet and dry ingredients until a dough forms. It should be slightly sticky but manageable.
3. Roll Out the Dough:
   • Place the dough between two pieces of parchment paper and roll it out into a rectangle about 1/4 inch thick.
4. Prepare the Filling:
   • Mix melted butter, erythritol, and ground cinnamon in a bowl.
   • Spread the cinnamon mixture evenly over the rolled-out dough.
5. Roll and Slice:
   • Carefully roll up the dough into a tight log from one end to the other.
   • Slice the roll into 12 pieces and place them in the prepared baking dish.
6. Bake:
   • Bake for 20-25 minutes or until the rolls are golden brown and cooked through.
7. Prepare the Frosting:
   • Beat together cream cheese, butter, powdered erythritol, and vanilla extract until smooth.
   • Add almond milk, a little at a time, until you reach your desired consistency.
8. Frost and Serve:
   • Let the cinnamon rolls cool slightly before spreading with the frosting.
   • Serve warm and enjoy!