Eating Keto 132: Fathead Cinnamon Rolls

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Filmed: February 19th, 2017

➞ Source: http://renewedjoy.wixsite.com/ketorenewed/single-post/2017/01/11/Fathead-Cinnamon-Rolls

➞ Ingredients (makes 6 Rolls):
▽ Cinnamon Roll Dough
1-3/4 Cups Shredded Mozzarella Cheese
3/4 Cups Almond Flour
1 Tbsp Cream Cheese
1 Large Egg
1/4 Cup Sweetener

▽ Filling
1 Tbsp Cinnamon (+/- to taste)
1/4 Cup Butter – softened
1/4 Cup Sweetener (+/- to taste)

▽ Glaze/Frosting/Icing
2-4 Tbsp Cream Cheese (I used 4)
1/2 tsp Vanilla Extract
Sweetener to taste and depending on thickness you want. I used 2 tsp

➞ Directions:

▽ Cinnamon Roll Dough
1. Preheat oven to 375°F
2. In a large bowl, melt mozzarella in the microwave for 1 min. Stir cheese and if still stringy, microwave for another 30 secs. Continue until cheese is a doughy consistency.
3. Add in cream cheese, almond flour, egg, and sweetener and mix until it looks like a dough. If it’s not mixing, microwave for another 20-30 secs.
4. Roll dough out on parchment paper to make a rectangular shape. You don’t want the dough too thin or it’ll break.
5. Spread the softened butter evenly on top of your dough rectangle.
6. Sprinkle cinnamon and sweetener evenly on top of the butter.
7. Roll dough up lengthwise, into a log. Be careful not to tear the dough.
8. Using a sharp knife, cut log into six (or more or less) equal slices.
9. Move rolls into baking dish or muffin tin.
10. Bake for 15-20 mins or until golden brown.
11. Let cool for about 5 mins.

▽ Glaze/Frosting/Icing:
1. Combine all ingredients in a small bowl.
2. Stir until combined. Adjust ingredients to taste.
3. Once cinnamon rolls are slightly cooled (5 mins), top each with your glaze/frosting/icing you made.

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➞ Totals (per 1 roll):
350 Cals
31.8g Fat
14.2g Protein
3.5g Net Carbs (Total: 5g – Fiber: 1.5g) **Not including sweetener

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Topics:
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