Keto-Friendly Fathead Cinnamon Rolls
Ho-lee shit guys! I am seriously obsessed with fathead-dough. Cody surprised me with these one morning and they are a delicious alternative to cinnamon rolls. You would think the mozzarella taste would be gross, but it pairs quite nicely and you can’t even taste it. I marked a serving size as one roll so you can calculate the recipe as you like. Personally, I ate two of them with a cup of coffee and was stuffed, so I would start there. Yes, they’re super tiny but very filling! If you tried these I would love to know how they turned out!! These keto-friendly fathead cinnamon rolls are a definite win, and is definitely a new keto-fave, enjoy!
- 6 oz Mozzarella Cheese
- 3 oz Almond flour
- 2 tbsp cream cheese
- 1 egg
- 1/4tsp baking powder
- 3 tbsp Erythritol
- 1/4 c cinnamon
- 3 Tbsp melted butter or Ghee
Cream cheese frosting:
- 2 oz cream cheese
- 1 tsp cinnamon
- 1 Tbsp erythritol
Preheat oven to 400F
In a microwave-safe bowl add mozzarella, almond flour, and baking powder and toss to combine mixture. Add cream cheese and microwave for 60 seconds: remove, and mix thoroughly, and microwave for another 30 seconds, and then mix again. Now add egg and mix until dough forms. Take the dough (in between two sheets of parchment paper) roll out to 1/4 inch thickness. Then, spread melted butter over the dough, and evenly sprinkle cinnamon and erythritol.
Roll into jelly roll shape, making sure to keep it as tight as possible, then slice off half in rounds as pictured.
Bake at 400F until rolls are puffed and brown for about 10-15 min. However, keep an eye on them as they can burn quickly.
Next, while rolls are baking combine all the frosting ingredients in a small bowl, and microwave for about 30 seconds. Remove mixture, stir ingredients, and repeat as necessary.
Finally, once buns are cooked, dip hot rolls into frosting and serve warm.