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.
INGREDIENTS:
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• 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
STEP 1:
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.
STEP 2:
Mix in almond flour, egg, erythritol, baking powder and vanilla extract until all ingredients are well incorporated and have formed a dough.
STEP 3:
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.
STEP 4:
Brush butter mixture over dough, leaving about a 1 inch gap around the edges. Sprinkle brown sugar erythritol, cinnamon and pecans over top.
STEP 5:
Using the parchment paper to help roll the dough, carefully roll it tight and cut off and discard the uneven edges.
STEP 6:
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.
STEP 7:
Brush with remaining maple butter and loosely cover with parchment paper. Bake for 8 minutes, remove parchment paper, then bake an additional 10 minutes.
STEP 8:
Once the cinnamon rolls have finished baking, allow them to cool for 5 minutes and then drizzle the glaze over top.