Keto Cinnamon Roll

The utmost in comfort food are these Keto Cinnamon Roll. They taste so fantastic that it’s difficult to imagine they have only 1.3 net carbs per roll and are sugar-, grain-, gluten-, and nut-free.

HOW COME I ADORE THIS RECIPE

Initially, the odor.

This lovely, comforting aroma of cinnamon and freshly baked goods envelopes the entire house and envelops you like a warm, cozy duvet.

My joyful hormones are released when I smell cinnamon rolls, just like they are when I pet a cat or get to sleep in on the weekend.

The whirl followed.

Is it possible that a cinnamon roll’s swirl has mesmerizing qualities? Consider this. Recall how Mowgli was at Kaa’s mercy after she gave him her swirly-eyes treatment in The Jungle Book?

I feel like way after eating a cinnamon bun. I feel drawn to it miraculously in some way!

Like a fantastic kaleidoscopic cyclone of tantalizing delight, cinnamon buns entice me in. This swirl turns off the part of my brain that uses reasoning to think. It has hidden abilities that should never be undervalued.

The taste comes last.

The flavor! Can you imagine biting into a cinnamon roll that has just been baked? Putting that fluffy, gooey bliss in your mouth?

To reach this level of enlightenment, some people meditate for years. I’ll tell you.

No need to quit doing your nails or start growing a beard.

Confect cinnamon rolls.

Enjoy them.

Experience their mysterious quality.

Feel finished. Hallelujah!

They all have fantastic flavors, but the cinnamon buns of my adolescence are too cakey or crumbly to accurately represent any of them.

Then I gave this recipe a shot.

I’m starting to salivate once more just by gazing at the close-up above!

THE DOLLARS

This recipe for keto cinnamon rolls uses the Holy Grail of Keto dough, a genuinely brilliant creation made with mozzarella cheese.

It was designed with pizza bases in mind. It also makes a fantastic dough for sweet pastry with a few adjustments.

I’d even go so far as to claim that Fat Head dough, sometimes known as Holy Grail dough, was the smartest idea since low-carb diet was introduced.

I want to embrace whoever had the brilliant idea to mix almond flour with an Italian cheese to make a dough that genuinely tastes like wheat dough. How on earth could you have thought of such a thing? Was it just an accident? By mistake, did someone add flour to melted mozzarella?

INGREDIENTS :

175 grammes of shredded mozzarella (1 ½ cups)
80 g (3/4 cup) of extra-fine almond flour
Cream cheese, two tablespoons
room temperature 1 egg
1/2 tsp. baking powder

When filling:

2 Teaspoons of water
2 Tablespoons of sweetener, granular
Two cinnamon sticks

Regarding The Frosting

Cream cheese, two tablespoons
1 tablespoon full-fat Greek yoghurt
Two vanilla stevia drops

INSTRUCTIONS :

Set the oven to 180 degrees Celsius/360 degrees Fahrenheit.
Melt the mozzarella and cream cheese for 1 1/2 minutes in the microwave. Make sure the cheese is melted but not boiling, and/or turn the stove off.
Add the egg and stir.
Add baking powder and almond flour at this point. Begin blending. Then form a smooth dough ball. If you lightly grease your hands first, this can be simpler.
Make 6 50g-sized balls out of the dough.
Roll out 40 cm long rolls, then flatten using your palms.
Boil some water, then stir in the sweetener and cinnamon to make your cinnamon filling. Over the rolls of flattened dough, apply the cinnamon paste.
Every one into a bun, then slice in half on the diagonal. You now have 12 buns, which you can either put in a pie dish or on a nonstick baking sheet.
For 20 minutes, bake.
Prepare the icing while the rolls are baking: Combine yoghurt, cream cheese, and stevia. Serve the spread atop the warm buns.

NOTES

Per roll, there are 1.3 grams of net carbohydrates. produce 12 rolls.The supermarket’s pre-shredded mozzarella works well for this dish. Fresh white mozzarella is overly liquid-filled and runny.If you find it to be overly sticky, grease your hands. Simply warm it back up if it gets too cold to make handling it easier.The rolls may be small, but they are surprisingly full, so don’t let their size mislead you! Use a brown sugar substitute if you have one; it tastes quite close to brown sugar and pairs well with cinnamon.To give the rolls a lovely buttery flavour, you can use butter for the water. I first made a few with butter, but since the rolls already have a lot of fat, I merely chose to dissolve the sugar in water. You have a choice!If you don’t have vanilla-flavored stevia, you could flavor your frosting with a little vanilla extract.

NUTRITION

Energy: 94kcal2.1g of total carbohydrates; 6.2g of proteinFat: 7.2g2.3g of saturated fat0.1g of polyunsaturated fat0.4g of monounsaturated fat25 mg cholesterolSalt: 98 mg9 mg. potassium0.8g of fibre0.4g sugar

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