I was very much in the baking mood on Saturday. It was quiet around our house, Grace was in hunters safety and Faith was attending a gymnastic camp for most of the afternoon. So I decided instead of cleaning I would bake and try a new recipe.
Unfortunately, I have no snap shots of these wonderfully delicious cinnamon rolls that I made, but I promise to make them again soon and will show pics!
Back to the recipe. This was the first time that I had made Keto Cinnamon rolls. They are super easy and the taste surprised me, given they are made with mostly mozzarella cheese. Yes, you read that correctly, they are made with mozzarella cheese.
- 2 cups shredded mozzarella cheese
- 3/4 cup Almond Flour
- 1 tsp baking powder
- 3 tbsp cream cheese
- 1 egg
Combine mozzarella, cream cheese in a microwave safe bowl and cook it on high for about a minute or two. I took mine out at 1 minute and stirred it and then put it back in for about 30 more seconds (you can do this over the stove top too).
Once it’s melted, add the egg, almond flour, and baking powder. Carefully stir the ingredients all together until well combined and smooth (this took me a few minutes). This allowed everything to cool down.
The dough was extremely sticky at this point. I then dumped it out onto a sheet of parchment paper and kneaded it for a bit until it was more smooth and not quite so sticky. Then roll it out with a rolling-pin. You can use your almond flour if you need to sprinkle some on the dough to help roll it out better. I shaped mine into a rectangle shape, not real big, probably 10×13 size.
Next, I took the following ingredients and began putting them in the middle of the dough. I melted the butter and spread it with my fingers all over the rolled out dough. Then I sprinkled the sugar and cinnamon onto the dough. You can mix them in a bowl before hand or do it separately.
- 1 tsp cinnamon
- 1 tbsp Stevia or Swerve (which every you have on hand)
- 1/8 stick butter, melted
Once I was satisfied with the result, I began slowly rolling the dough towards me. I added a bit of almond flour along the way so the dough wouldn’t tear as I was rolling it. Once rolled, I cut it into about 12 slices. Placed them in a very well buttered pie dish (you can also line your dish with parchment paper). Baked them for 20 minutes at 350 degrees.
They smelled delicious.
While they were cooking I went ahead and made the cream cheese frosting.
Combine the heavy cream, cream cheese, and powdered swerve in a mixer with an attachment. Mix on high-speed until well combined.
Cream Cheese Frosting:
- 2 tbsp heavy cream
- 2 tbsp cream cheese (room temp)
- 1 tbsp powdered swerve
- a bit of vanilla (I totally eyeballed it)
Once you have removed the cinnamon rolls from the oven, let them cool for about 10-15 minutes. Then spread your frosting on them and enjoy!
They were really good – only lasted about a day!
This basic dough recipe can be used for other things too. I think next I am going to try pretzels with it.
Promise….next time I will have pics of these wonderful little rolls.