Ingredients
2 cup Macadamia nuts
1/4 cup Erythritol
1 tbsp Gluten-free baking powder
2 large Eggs
1 tsp Vanilla extract (optional)
4 cup Mozzarella cheese (shredded)
4 oz Cream cheese
Filling
1/4 cup Butter (melted)
1/2 cup Erythritol
2 tbsp Cinnamon
Icing
1/3 cup Sugar-free cream cheese frosting
1 tbsp Unsweetened almond milk
Place the macadamia nuts into a food processor fitted with an S knife blade. Pulse just until the nuts reach a fine crumbly consistency, without large pieces. Make sure to pulse, don’t leave the food processor running, to try to make flour and not nut butter. Scrape the sides as needed. The nuts may still begin to form nut butter a little, but try to avoid as much as possible.
Add the erythritol and baking powder. Pulse a couple times, just until mixed.
Add the eggs and vanilla. Pulse a couple times again, just until mixed.
Heat the mozzarella and cream cheese in the microwave for about 2 minutes, stirring halfway through and at the end, or on the stove in a double boiler, until easy to stir. Stir until smooth.
Add the cheese mixture to the food processor. Push the cheese mixture down into the nut/egg mixture. Pulse/puree until a uniform dough forms, scraping down the sides as needed. If you have trouble getting it to mix, you can knead a little with a spatula and then pulse some more.
Refrigerate the dough right in the food processor for about 30-60 minutes, until the top is firm and not sticky.
Meanwhile, preheat the oven to 375 degrees F (191 degrees C). Line a 9×13 in (23×33 cm) baking pan with parchment paper.
Take the dough out onto a large piece of parchment paper (not the one on the baking sheet). It will still be fairly sticky. Use a little bit of the melted butter on your hands to prevent sticking as you spread it into a rectangle. Place another piece of parchment on top and roll out to a thinner rectangle, about 14 in (36 cm) long by 10 in (25 cm) wide, and 1/3 to 1/2 in (8 to 13 mm) thick.
Brush the dough rectangle with most of the remaining melted butter, leaving aside about 1-2 tablespoons. Stir together the erythritol and cinnamon for the filling. Sprinkle the mixture evenly over the rectangle.
Oil your hands again with the melted butter. Starting from a long side of the rectangle, roll up the dough into a log. As you go along, oil the underside of the log as you peel it away from the parchment underneath during rolling. (This is to prevent cracking and sticking.).
Slice the log into 1 in (2.5 cm) thick slices, which will look like pinwheels. Place the pinwheels flat onto the lined baking pan, almost touching but not quite.
Bake for about 25 minutes, until the keto cinnamon rolls are golden on top. Cool for at least 20 minutes, until firm.
Meanwhile, making the icing. Beat almond milk into the frosting a tablespoon at a time, until the icing is thin enough to drizzle. When the keto cinnamon rolls are firm enough, drizzle the frosting over them.
3g net carbs, 29.5g fat, 11g protein
