Ingredients
For the dough:
2 cups mozzarella cheese, shredded
2 oz cream cheese
¾ cup almond flour
1 tbsp coconut flour
1 large egg
1 tsp baking powder
½ tsp vanilla extract
For the filling:
2 tbsp butter, melted
¼ cup brown erythritol (or brown monk fruit sweetener)
1 tbsp ground cinnamon
For the cream cheese icing:
2 oz cream cheese, softened
2 tbsp butter, softened
2–3 tbsp powdered erythritol
½ tsp vanilla extract
1–2 tbsp heavy cream (adjust for consistency)
Instructions
- Preheat oven
Set oven to 375°F (190°C) and grease a round baking dish or cake pan.
- Make the dough
In a microwave-safe bowl, combine mozzarella and cream cheese.
Microwave for 1 minute, stir, then heat another 30 seconds until melted and smooth.
Add almond flour, coconut flour, baking powder, egg, and vanilla.
Mix well until a smooth dough forms. (Tip: use oiled hands to prevent sticking.)
- Roll out the dough
Place dough between two sheets of parchment paper.
Roll into a rectangle, about ¼ inch thick.
- Add the filling
Brush the dough with melted butter.
Mix brown erythritol and cinnamon, then sprinkle evenly over the dough.
Carefully roll the dough into a log (use the parchment to help).
Slice into 7–8 rolls and place them in the prepared pan.
- Bake
Bake for 15–20 minutes, until golden and firm but still soft in the center.
- Make the icing
Beat together cream cheese, butter, powdered sweetener, vanilla, and cream until smooth.
Spread on warm rolls so it melts slightly into the swirls.
Macros (per roll, approx.)
Calories: ~210
Fat: ~18g
Protein: ~8g
Net Carbs: ~3g