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Elham Abdelnour Posted on Ingredients:
Dough
1.50 cups Mozzarella Cheese - Shredded
¾ cup Almond Flour
2 tbsp Cream Cheese
2 tbsp Xylitol/Erythritol
½ tsp Baking Powder
1 tsp Cinnamon Powder
1 tsp Vanilla
1 Egg
Filling
50 g Melted Butter
½ cup Xylitol/Erythritol
1 tbsp Cinnamon Powder
Icing
90 g Cream Cheese
1.50 tbsp Xylitol/Erythritol
1 tsp Vanilla
1 tbsp Heavy Cream
Directions:
1
In a microwavable bowl, stir together your mozzarella cheese and cream cheese.
Microwave on high for 45 seconds to 1 minute until the cheese has melted.
2
Pour in your almond flour, cinnamon, sugar substitute, baking powder and vanilla. Use a fork to mix the almond flour with the cheese.
3
Crack in your egg and continue to mix until a dough forms.
4
Place the dough between two pieces of parchment paper and use a rolling pin to roll it into a circle, similar to a pizza.
5
For your filling, melt your butter, then add in the sugar substitutes and cinnamon. Whisk together.
6
Pour the filling onto the dough and use a spatula to spread it around – like tomato sauce on a pizza!
7
Take one edge of the dough and start rolling it to the opposite side – similar to rolling a carpet. Use the parchment paper to handle the dough if it’s sticky.
8
Once the dough is a long roll, cut into 6 pieces.
9
You can either place the rolls in a small, lined casserole dish, squishing them together, OR put each roll into a muffin tin, lined with parchment paper.
10
Bake at 175°C for 25 minutes or until the top of the rolls have browned.
11
Take out and let cool for at least 10-15 minutes.
12
For the icing, place the cream cheese, sugar substitute, vanilla and heavy cream into a bowl. Microwave for 30-45 seconds.
13
Stir together and pour into a piping bag (or a ziplock bag) and pipe onto the cinnamon buns.
14
This makes roughly 6 cinnamon buns.
Ingredients
Dough
1.50 cups Mozzarella Cheese - Shredded
¾ cup Almond Flour
2 tbsp Cream Cheese
2 tbsp Xylitol/Erythritol
½ tsp Baking Powder
1 tsp Cinnamon Powder
1 tsp Vanilla
1 Egg
Filling
50 g Melted Butter
½ cup Xylitol/Erythritol
1 tbsp Cinnamon Powder
Icing
90 g Cream Cheese
1.50 tbsp Xylitol/Erythritol
1 tsp Vanilla
1 tbsp Heavy Cream
Directions
1
In a microwavable bowl, stir together your mozzarella cheese and cream cheese.
Microwave on high for 45 seconds to 1 minute until the cheese has melted.
2
Pour in your almond flour, cinnamon, sugar substitute, baking powder and vanilla. Use a fork to mix the almond flour with the cheese.
3
Crack in your egg and continue to mix until a dough forms.
4
Place the dough between two pieces of parchment paper and use a rolling pin to roll it into a circle, similar to a pizza.
5
For your filling, melt your butter, then add in the sugar substitutes and cinnamon. Whisk together.
6
Pour the filling onto the dough and use a spatula to spread it around – like tomato sauce on a pizza!
7
Take one edge of the dough and start rolling it to the opposite side – similar to rolling a carpet. Use the parchment paper to handle the dough if it’s sticky.
8
Once the dough is a long roll, cut into 6 pieces.
9
You can either place the rolls in a small, lined casserole dish, squishing them together, OR put each roll into a muffin tin, lined with parchment paper.
10
Bake at 175°C for 25 minutes or until the top of the rolls have browned.
11
Take out and let cool for at least 10-15 minutes.
12
For the icing, place the cream cheese, sugar substitute, vanilla and heavy cream into a bowl. Microwave for 30-45 seconds.
13
Stir together and pour into a piping bag (or a ziplock bag) and pipe onto the cinnamon buns.
14
This makes roughly 6 cinnamon buns.