The Ultimate Keto Cinnamon Rolls: Soft, Gooey, and Carb-Conscious Bliss

👩‍🍳 Instructions

1. 1

   Preheat oven to 350°F (175°C). Lightly grease an 8x8 inch baking dish.
2. 2

   In a large bowl, whisk together almond flour, coconut flour, psyllium husk powder, granular erythritol, baking powder, xanthan gum, and salt.
3. 3

   In a separate bowl, whisk together melted butter, eggs, warm almond milk, and vanilla extract.
4. 4

   Pour the wet ingredients into the dry ingredients and mix until a soft dough forms. Let the dough rest for 10-15 minutes to allow the psyllium husk to thicken it.
5. 5

   Lightly dust a large piece of parchment paper (approx. 12x18 inches) with almond flour. Transfer the dough onto the parchment, place another piece on top, and roll into a roughly 10x14-inch rectangle, about 1/4 inch thick.
6. 6

   For the filling, combine softened butter, brown erythritol, cinnamon, and a pinch of salt in a small bowl. Mix until smooth. Spread this mixture evenly over the rolled dough, leaving a 1/2-inch border on one long side.
7. 7

   Starting from the long side opposite the border, carefully and tightly roll the dough into a log. Use the parchment paper to assist you. Trim uneven ends.
8. 8

   Cut the log into 9-12 equal slices (1 to 1.5 inches thick) using a sharp knife or dental floss. Arrange the slices cut-side up in the prepared baking dish.
9. 9

   Bake for 25-30 minutes, or until the tops are golden brown and rolls are set.
10. 10

    While rolls bake, prepare the frosting: Beat softened cream cheese and butter until fluffy. Gradually add powdered erythritol and vanilla extract, beating until smooth. Add almond milk, 1 tsp at a time, if a thinner consistency is desired.
11. 11

    Let baked rolls cool for 5-10 minutes in the pan before generously spreading with frosting. Serve warm.