Almond Flour Cinnamon Rolls – Low Carb and Gluten-Free

Photo by Brandi C.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Dough:

  • 2

    cups almond flour

  • 3

    tbsp granulated erythritol (I used Swerve)

  • 3

    tbsp unflavored whey protein powder

  • 2

    tsp baking powder

  • 1

    tsp baking soda

  • 1/2

    tsp salt

  • 1/2

    tsp xanthan gum

  • 2

    large eggs, lightly beaten

  • 1/4

    cup butter, melted

  • Filling:

  • 1

    tbsp butter, melted

  • 2

    tbsp brown sugar substitute (I used Ideal)

  • 1

    tsp cinnamon

  • Cream Cheese Icing

  • 2

    oz cream cheese, softened

  • 1

    tbsp powdered erythritol (I used Swerve)

  • 1

    tbsp heavy cream

  • 1/4

    tsp vanilla extract

Directions

1.Preheat oven to 325F and grease an 8-inch round cake pan with butter. 2.In a large bowl, whisk together almond flour, erythritol, whey protein, baking powder, baking soda, salt and xanthan gum. 3.Stir in eggs and butter until dough comes together. It will be quite sticky. 4.Turn out dough onto a large piece of parchment, and then pat into a rough rectangle. 5.Top with another piece of parchment and roll out to about 10x8 inches. Peel off top piece of parchment paper. 6.Brush dough with melted butter, then sprinkle with brown sugar substitute and cinnamon, going almost right to edges. 7.Starting with the far, longer edge of your dough, gently lift away from the parchment and roll up tightly towards you. Pinch the seam to seal. 8.Using a sharp knife, carefully cut into 8 equal portions. Place in prepared cake pan, just barely touching each other, and bake for 20 to 22 minutes, or until just golden brown. Remove and let cool 10 minutes. 9.For the Frosting, beat all ingredients in a medium bowl and then pipe or spread onto warm rolls. Notes Serves 8. Each serving has 7.1g of carbs and 3 g of fiber. Total NET CARBS = 4.1 g

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