Pre-heat oven to 350° F. Use a small saucepan over low heat to melt the Mozzarella and cream cheese together. Or, melt the cheese in a microwave-safe bowl, on 50% power for two minutes. Stir the mixture halfway through and do not allow to bubble.
Allow the cheese mixture to cool slightly, then add the egg. Next, work in the almond flour with a fork and add the baking powder. Use your (oiled) bands to form a smooth ball of fathead dough.
Divide the dough into six balls and form them into long ropes and then use the palm of your hands to flatten them as thin as possible.
Make the filling by adding the granular sweetener and cinnamon to the butter (or hot water) and stir it all together. Next, spread the cinnamon filling over each of the flattened out pieces of dough. Roll each of them up to make a roll and cut each roll in half using a serrated knife. Bake in a non-stick pan or greased skillet, for 20 minutes.
While the rolls are baking, combine the ingredients for the sugar-free frosting. When the rolls come out of the oven, allow them to cool for 5 or 10 minutes, then spread the frosting on top of the rolls.
Keto Macro Nutrients
Net Carbs 1 g.
Protein 5 g.
Fat 10 g.
To have the best results, we have found that it is critical to use the finest-ground almond flour that you can find. We have had the best results with either of these brands:Bob's Redmill Superfine Almond FlourSukrin Almond FlourAs always, make sure the baking powder that you use is fresh.