Keto Raspberry Sweet Rolls with Cream Cheese Glaze
Ingredients
Dough (Fathead-Style)
1 ½ cups shredded mozzarella
2 oz cream cheese
1 cup almond flour
1 tsp baking powder
2 tbsp erythritol (or monk fruit sweetener)
1 large egg
½ tsp vanilla extract
Raspberry Filling
1 cup fresh or frozen raspberries
2 tbsp powdered erythritol
½ tsp lemon juice
½ tsp xanthan gum (optional—helps thicken)
Cream Cheese Glaze
2 oz softened cream cheese
2 tbsp softened unsalted butter
2 tbsp powdered erythritol
1–2 tbsp heavy cream (adjust for desired consistency)
½ tsp vanilla extract
Optional: lemon zest for extra brightness
Instructions
- Make the Filling
Add raspberries, erythritol, and lemon juice to a small saucepan.
Simmer for 5–7 minutes on low heat, mashing as they soften.
If you prefer a thicker filling, stir in xanthan gum.
Let the mixture cool completely.
- Prepare the Dough
Preheat oven to 375°F (190°C).
In a microwave-safe bowl, heat the mozzarella and cream cheese for about 1 minute and stir until smooth.
Add egg, almond flour, baking powder, sweetener, and vanilla.
Mix until you get a soft dough. If it’s too sticky, chill for 10 minutes.
- Roll Out the Dough
Place dough between two sheets of parchment paper.
Roll into a rectangle about ¼ inch thick.
Spread the cooled raspberry filling evenly, leaving a ½-inch border.
- Form the Rolls
Use the parchment to help roll the dough into a log.
Slice into 8–10 rolls with a sharp knife.
Place rolls in a buttered baking dish.
- Bake
Bake for 18–22 minutes, until golden and firm.
- Make the Glaze
Beat together the cream cheese, butter, powdered erythritol, vanilla, and heavy cream until smooth and glossy.
Spread over warm rolls and finish with lemon zest if desired.
Serve With
Keto bulletproof coffee
Green tea or herbal tea
Fresh raspberries or sugar-free whipped cream
