Keto Cinnamon Rolls

Step by Step Instructions

1. 1

   Preheat the oven to 325°F. Line a baking tray with parchment paper.

2. 2

   In a medium bowl, whisk together the almond flour, whey protein powder, 2 tablespoons granular sweetener, baking powder, xanthan gum, cardamom, and salt.

   For this step

   • 2 cups almond flour
   • 1/2 cup unflavored or vanilla whey protein powder
   • 2 tablespoons granular sugar-free sweetener
   • 2 1/2 teaspoons baking powder
   • 2 teaspoons xanthan gum
   • 1 teaspoon ground cardamom
   • 1 teaspoon salt
3. 3

   Stir in the 1/2 cup melted butter, sour cream, and hot water until combined. The dough should feel tacky and hold together.

   For this step

   • 1/2 cup unsalted butter, melted
   • 1/4 cup sour cream
   • 1/4 cup hot water
4. 4

   Place the dough between two sheets of parchment. Press and roll into an even rectangle about 1/4 inch thick. If it is too soft to work with, refrigerate for 30-60 minutes, until firmer, before continuing.

5. 5

   In a small bowl, combine the 1/4 cup golden monk fruit blend or erythritol, 1 tablespoon cinnamon, 1/4 teaspoon nutmeg, and pinch of salt.

   For this step

   • 1/4 cup golden monk fruit baking blend, or granular erythritol
   • 1 tablespoon cinnamon
   • 1/4 teaspoon nutmeg
   • pinch of salt
6. 6

   Remove the top parchment. Brush the dough with the 2 tablespoons melted butter for the filling, then sprinkle the cinnamon mixture evenly over it. Leave a 1/2 inch border bare along the far long edge.

   For this step

   • 2 tablespoons unsalted butter, melted
7. 7

   Starting at the long edge nearest you, use the parchment to help roll the dough into a log, ending at the bare border. If the log is too soft to cut without squashing, refrigerate for 30-60 minutes, until firm enough to slice. Cut into eight even rolls and arrange cut side up on the lined tray.

8. 8

   Bake at 325°F for 16-20 minutes, until golden on top and set in the centers. Start checking at 16 minutes. Let the rolls cool slightly for the butter glaze, or cool completely for cream cheese frosting.

9. 9

   Stir together the 2 tablespoons melted butter, powdered sweetener, and vanilla extract in a small bowl. Drizzle over warm baked rolls. Make this topping or the cream cheese frosting in the next step.

   For this step

   • 2 tablespoons melted butter
   • 1/2 cup powdered sugar free sweetener
   • 2 teaspoons vanilla extract
10. 10

    Beat the softened cream cheese, 1/2 cup softened butter, and powdered sweetener until light and fluffy. Spread over cooled rolls. Keep leftover rolls with either topping covered in the refrigerator at 40°F or below and use within 3-4 days of baking.

    For this step

    • 8 oz cream cheese, softened
    • 1/2 cup unsalted butter, softened
    • 1/2 cup powdered sugar free sweetener