KETO CINNAMON ROLLS WITH MAPLE VANILLA GLAZE
These gluten free Keto Cinnamon Rolls are sweet, gooey, and delicious. Every bite is saturated with buttery maple vanilla goodness, plus a sprinkle of cinnamon, and a good crunch from chopped pecans.
• shredded mozzarella • cream cheese • almond flour • egg • powdered erythritol • pure vanilla extract • baking powder • butter • maple extract • brown sugar erythritol • cinnamon • chopped pecans • heavy cream • sea salt
Preheat oven to 400°F. Lightly grease a baking pan. Combine mozzarella and cream cheese and microwave for 30 seconds at a time until the cheese is melted enough to mix together.
Mix in almond flour, egg, erythritol, baking powder and vanilla extract until all ingredients are well incorporated and have formed a dough.
Roll dough out between parchment paper and refrigerate for 15 minutes. While dough is chilling, combine the melted butter and the extracts together in a small bowl.
Brush butter mixture over dough, leaving about a 1 inch gap around the edges. Sprinkle brown sugar erythritol, cinnamon and pecans over top.
Using the parchment paper to help roll the dough, carefully roll it tight and cut off and discard the uneven edges.
Slice the dough into 8 even rolls. Place the rolls snuggly into the baking pan, but not too tight as they need room to expand while cooking. Prepare the glaze.
Brush with remaining maple butter and loosely cover with parchment paper. Bake for 8 minutes, remove parchment paper, then bake an additional 10 minutes.
Once the cinnamon rolls have finished baking, allow them to cool for 5 minutes and then drizzle the glaze over top.