KETO Cinnamon Rolls Recipe | Low Carb FatHead Cinnamon Rolls With Coconut Flour | Easy KETO Recipes

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KETO Cinnamon Rolls Recipe | Low Carb FatHead Cinnamon Rolls With Coconut Flour | Easy KETO Recipes

One of the BEST Keto Recipes you’ll ever make! These low carb Cinnamon Rolls are a keto diet breakfast game changer. Not only are they delicious, but they’re SO EASY to make, and great for beginners to make on the keto diet. I modified the FatHead dough recipe by adding a bit of coconut flour and powdered erythritol, and these delicious keto cinnamon rolls were the result! I hope you enjoy them as much as I have.

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OTHER KETO RECIPES:
Keto Pizza: https://bit.ly/2vaJV0U
Keto Peanut Butter Cups: http://bit.ly/2LnLm6c
Peanut Butter Fudge Fat Bombs: http://bit.ly/2LfQNAb
Strawberry Cheesecake Fat Bombs: https://bit.ly/2M2TjtW

THINGS I USED IN TODAY’S CINNAMON ROLL RECIPE:

Granulated Erythritol: https://amzn.to/2OCFhRt

Confectioners Erythritol: https://amzn.to/2M4PuZp

Super Fine Almond Flour: https://amzn.to/2KaZQ49

Coconut Flour: https://amzn.to/2OX8vdV

Cinnamon: https://amzn.to/2OWekrW

Baking Sheet: https://amzn.to/2M5o1qu

Food Scale: http://amzn.to/2stDBTb

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CINNAMON ROLL INGREDIENTS:

4oz (112g) Full Fat Cream Cheese
3/4 Cup (84g) Full Fat Mozzarella Cheese
1 Large Egg
1 3/4 Cup (175g) Super Fine Almond Flour
3 Tbsps (30g) Confectioners Erythritol
3 Tbsps (21g) Coconut Flour

Inside Ingredients:
1 Tbsp (14g) Melted Butter
3 Tbsps (36g) Granulated Erythritol
1/2-1Tbsps Cinnamon

Icing Ingredients:
1/4 Cup (40g) Confectioners Erythritol
1 Tbsp (15g) Unsweetened Vanilla Almond Milk

INSTRUCTIONS

Add the cream cheese and mozzarella cheese to a small bowl and microwave for 30-45 seconds, mix, and microwave again for 30-45 seconds

In a large bowl add and whisk 1 large egg

Then add the cheese mixture and all the other dough ingredients EXCEPT FOR THE COCONUT FLOUR

Mix everything until a stick dough forms. Once it does, add the coconut flour, and mix until a workable ball of dough forms

When it does add the ball of dough to a piece of parchment paper coated with almond flour.

Press out the dough into an oval/rectangle. Make sure to use your hands, and not a rolling pin, because the dough may stick to the pin.

Once the dough is about 1/4 inch thick and about 16 inches long coat it with the melted butter and add the granulated erythritol and cinnamon.

Roll the cinnamon roll up – follow the instructions in the video.

Cut the cinnamon rolls into 5 equal sized pieces, and add them to a baking sheet lined with parchment paper (coating the parchment paper in baking spray will make them easier to remove).

Bake at 350 Degrees for about 15 minutes, or until the tops are golden brown.

*NOTE: They may feel “cakey” when you take them out, but once they cool down they’ll firm up.

While the cinnamon rolls are cooling make the icing. Add the confectioners erythritol and the almond milk to a dish and mix.

Coat the cinnamon rolls in icing, and enjoy!

Store in the fridge sealed for up to a couple of days

Cinnamon Roll Macros (Per Roll):

290 Calories
13g Protien
9g Carbs
(4g fiber)
5 NET CARBS
24g Fat

*NOTE: Macros don’t account for the erythritol sweetener, it has ZERO CALORIES.
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Free 20 Mug Cakes E-Book: http://bit.ly/WeeklyRecipeNewsletter

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