Keto Cinnamon Roll

Ingredients:

▢ 175 g shredded mozzarella (see notes!) (1 1/2 cups)

▢ 80 g almond flour (extra fine) (3/4 cup)
▢ 2 tbsp cream cheese
▢ 1 egg room temperature
▢ 1/2 tsp baking powder
For the filling:

▢ 2 tbsp water
▢ 2 tbsp granulated sweetener
▢ 2 tsp cinnamon
For the frosting:

▢ 2 tbsp cream cheese
▢ 1 tbsp greek/full-fat yogurt
▢ 2 drops vanilla stevia

Instructions:

Pre-heat oven to 180 Celsius/360 Fahrenheit. Melt the mozzarella and cream cheese in a non-stick pot over a low heat or in a microwave (1 1/2 minutes, stirring half way through). Take off the stove and/or make sure the cheese is melted, but not bubbling. Stir in the egg. Now add the almond flour and baking powder. Start to combine using a fork, then use your hands to make a ball of smooth dough. This can be easier if you lightly oil your hands first. Divide the dough into 6 balls of ca 50g each. Form long rolls (ca 40cm), then flatten out with your hands. Make the dough as thin as you can. Prepare your cinnamon filling: boil water, then stir in the sweetener and cinnamon. Spread the cinnamon paste over the flattened dough rolls. Roll each into a bun and cut sideways in half. Now you have 12 buns which you place on a non-stick baking sheet or in a pie dish. Bake for ca 20 minutes. While the rolls are in the oven, prepare the frosting: Mix cream cheese, yoghurt and stevia. Spread over the warm rolls and serve