Keto-Friendly Fathead Cinnamon Rolls
These little cinnamon rolls go great with a cup of coffee in the morning. Looking at them, you think you’re going to need a dozen just to fill you up, but these are surprisingly filling! The trick is that I used Fathead dough as a base and it works wonders. It’s filling, and you would never guess these sweet treats had mozzarella in them! The magic of a fathead dough.
- 6 oz Mozzarella Cheese
- 3 oz Almond flour
- 2 tbsp cream cheese
- 1 egg
- 1/4 tsp baking powder
- 3 Tbsp Erythritol
- 1 Tbsp Cinnamon
- I revised this based on feedback below
- 3 Tbsp melted butter or Ghee
Cream Cheese Frosting:
- 2 oz Cream cheese
- 1 tsp Cinnamon
- 1 Tbsp Erythritol
Preheat oven to 400 F
In a microwave safe bowl add mozzarella, almond flour, and baking powder and toss to combine.
Next, add cream cheese and microwave for 60 seconds, take out and mix, microwave for another 30 seconds, and then mix again. Then, add egg and mix until dough forms. Take the dough and place in between 2 sheets of parchment paper, and roll out to 1/4 inch thickness.
Spread melted butter over the dough, then evenly sprinkle cinnamon and erythritol.
Roll into jellyroll shape, making sure to keep it as tight as possible, then slice off half in rounds, and place on a baking sheet lined with parchment paper and place about 1 inch apart.
Bake at 400F until rolls are puffed and brown 10-15 mins, however, keep an eye on them as they can burn quickly.
While rolls are baking mix frosting ingredients together.
Dip hot rolls into the frosting and serve warm. Enjoy!