You can Brunch AND keto – yes, you can. 😉🥂
While I will have the occasional Mini Cheesecake for breakfast, not everyone agrees that is “appropriate breakfast food” So … we’ll have to keep it a little more low-key basic with a Cinnamon Roll for the masses.
If you’re feeling like deviating from the norm, you could always start the day with a Peanut Butter Chip Protein Cookie and get away with it by adding the protein. All jokes aside – you won’t feel bad having 2 or 3 of these rolls.
Tip:Â spray your hands with cooking spray when rolling out the dough.
Table of Contents
Ingredients
- Dough
- 3/4 cup Almond Flour
- 1/2 teaspoon Baking Powder
- 1 + 1/2 cups Whole Milk Mozzarella, shredded
- 2 ounces Cream Cheese
Philadelphia, Full Fat
- Cinnamon Filling
- 2 teaspoons Cinnamon
- 2 tablespoons Sugar Substitute
Pyure Bakeable Powdered - 2 tablespoons Water, hot/boiling
- Frosting, optional
- 4 ounces Cream Cheese
Philadelphia, Full Fat - 1 tablespoon Heavy Whipping Cream
- 1 tablespoon Coconut Oil
- 1/4 cup Sugar Substitute
Pyure Bakeable Powdered
- 4 ounces Cream Cheese
Directions
- Preheat oven to 360.
- Melt mozzarella and cream cheese together, stir. If using microwave, melt in 2 batches with 30-45 seconds between and stirring.
- Add egg to cheese mixture and stir well.
- Add almond flour and baking powder to combine, use fork and then greased/oiled hands.
- Roll dough into 6 balls.
- Form long rolls out of the dough balls, flatten.
- Prepare cinnamon mixture – combine sugar substitute (pyure), cinnamon, and water in bowl.
- Apply cinnamon mixture to flattened dough.
- Roll each flattened piece into a spiral and cut in half.
- Place 12 cinnamon rolls onto baking dish.
- Bake for 20 minutes.
- Frost when cooled, optional.
Nutrition Facts
- Total Servings: 12 rolls
- Serving Size: 1 roll
- Total Carbs: 1.9g
- Net Carbs: 1.2g
- Fat: 8.4g
- Protein: 5.4g
If you like Cinnamon, try our version of a Snickerdoodle Cookie!