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keto cinnamon rolls recipe
![417586317 1595325937964456 4651982340307723004 n](https://i0.wp.com/dieter24.com/wp-content/uploads/2024/07/417586317_1595325937964456_4651982340307723004_n.jpg?resize=526%2C470&ssl=1)
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:
- Preheat your oven to 350°F (175°C) and line a baking dish (8×8 inches) with parchment paper.
- 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.
- 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.
- Prepare the Filling:
- Mix melted butter, erythritol, and ground cinnamon in a bowl.
- Spread the cinnamon mixture evenly over the rolled-out dough.
- 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.
- Bake:
- Bake for 20-25 minutes or until the rolls are golden brown and cooked through.
- 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.
- Frost and Serve:
- Let the cinnamon rolls cool slightly before spreading with the frosting.
- Serve warm and enjoy!