Keto Cinnamon Rolls
    Servings Prep Time
    10Slices 20Minutes
    Cook Time Passive Time
    30Minutes 30Minutes
    Servings Prep Time
    10Slices 20Minutes
    Cook Time Passive Time
    30Minutes 30Minutes
    Ingredients
    Icing
    Instructions
    1. In a large bowl, whisk all the dry ingredients: almond flour, protein, collagen peptides, coconut flour, granulated Swerve, and baking powder until combined.
    2. In another bowl, whisk eggs with vanilla.  
    3. Melt the shredded mozzarella and cream cheese on the stove or in the microwave, stirring frequently until soft.
    4. Add egg mixture, Pumpkin, and melted cheese mixture to dry mixture and knead until well combined. 
    5. Sprinkle in Pumpkin Pie Spice and confectionary sweetener and mix
    6. Roll out parchment paper and pour dough on to sheet. Place another sheet of paper on top of dough and roll out.
    7. Heat Oven to 375
    8. Butter or coconut oil a square silicone pan
    9. Starting from the long end, roll dough into a log. Chill for 10 minutes
    10. Slice the log into equal pieces and lay them side by side in a baking dish.
    11. Brush tops of rolls with remaining any melted butter. 
    12. Bake until rolls are a golden color, 35 minutes depending on your oven. Let cool for 10 minutes or so before icing.
    13. Prepare the Icing: In a medium pan, melt cream cheese heavy cream and Swerve until smooth. 
    14. Drizzle icing over warm rolls before serving.
    Recipe Notes
    Nutrition Facts
    Keto Cinnamon Rolls
    Amount Per Serving
    Calories 483 Calories from Fat 324
    % Daily Value*
    Total Fat 36g 55%
    Saturated Fat 12g 60%
    Polyunsaturated Fat 6g
    Monounsaturated Fat 13g
    Cholesterol 81mg 27%
    Sodium 443mg 18%
    Potassium 64mg 2%
    Total Carbohydrates 20g 7%
    Dietary Fiber 7g 28%
    Sugars 5g
    Protein 21g 42%
    Vitamin A 79%
    Vitamin C 2%
    Calcium 43%
    Iron 20%
    * Percent Daily Values are based on a 2000 calorie diet.