2 carb cinnamon rolls. Not fathead. No almond or coconut flours.

Ingredients:

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Flour substitute:

65g flax meal

115g oat fiber

150g vital wheat gluten

1 pinch xantham gum

Dough:

1 cup unsweetened vanilla cashew milk

1 tbls yeast

3 cups flour mix (will be some left over to use as bench flour later)

1/2 cup erythritol

2 egg

1/4 cup butter

1 pinch salt

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Filling:

.5 cup butter

1/4 cup erythritol

1/4 cup sukrin gold

2 tbls cinnamon

Icing:

2 oz cream cheese

2 tbls butter

1 cup powdered erythritol

1 tsp vanilla

1 pinch salt

2 tbls vanilla cashew milk

Heat your milk gently(about 100 degrees Fahrenheit) then mix in your yeast and set aside. Mix together flax, oat fiber, vital wheat gluten and xantham gum. Melt 1/4 cup butter and crack 2 eggs. Mix eggs, erythritol and butter into yeast mix. Once mixed add flour mixture and salt then knead until soft and smooth (8ish minutes). This is the softest most amazing dough I’ve ever felt. Put into oiled bowl (I used the one from my stand mixer which had just kneaded for me) and place somewhere warm for 1-1.5 hours until doubled in size. While that rises, mix together the sukrin gold, erythritol and cinnamon and make sure your butter is out of the fridge so it’ll be nice and soft when you’re ready for it.

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After dough is proofed punch it down and lay it onto a floured work surface. Roll it into as rectangular of a shape as possible. Should be about 12×9 inches. This can be a bit difficult since the dough wants to spring back, but if you keep at it it will get there. Once rolled, spread softened butter over dough leaving an inch or so on one of the 12 inch long sides. Next evenly distribute your cinnamon “sugar” mix all over the butter and pat in gently. Starting form the end opposite that which you left free of butter tightly roll the dough getting out as much air as possible. When you reach the far end wet the dough with a little water so it sticks to itself and seals the roll. Try to end the roll with the seam down.

Cut into 16 pieces and arrange in a pan. Cover and set somewhere warm for another 30 minutes. Bake on 350f for 25-30 minutes until just starting to color along the edges. Let cool slightly.

Mix icing and spread on warm rolls