Instructions:
- Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper.
- In a mixing bowl, whisk together the almond flour, coconut flour, xanthan gum, baking powder, salt, and erythritol.
- Add in the egg, melted butter, almond milk, and vanilla extract. Mix well to form a dough. If the dough is too sticky, you can add a bit more almond flour.
- Place the dough between two sheets of parchment paper and roll it out into a rectangular shape, about ½ cm thick.
- In a small bowl, mix together the melted butter, granulated erythritol, and ground cinnamon for the filling.
- Spread the cinnamon filling evenly over the rolled-out dough.
- Carefully roll up the dough into a log, starting from one of the longer edges. Slice the log into individual rolls, about 1.5 cm wide.
- Place the rolls onto the prepared baking pan and bake in the preheated oven for about 15-20 minutes, or until they are golden and cooked through. Keep an eye on them as baking times can vary.
- While the rolls are baking, you can prepare the cream cheese frosting by mixing the softened cream cheese, powdered erythritol, and vanilla extract until smooth.
- Once the rolls are done baking, let them cool slightly before drizzling with the cream cheese frosting, if using.
These keto cinnamon rolls will have a different texture and flavor compared to traditional cinnamon rolls due to the use of almond and coconut flours. They are also lower in carbs and sugar, making them a suitable option for a keto diet. Enjoy!
