The past two weeks had been very busy for me. I didn’t get the chance to prepare anything for breakfast. So I was skipping breakfast most of the time. Still busy especially this weekend that hubby and I are serving in the parish’s marriage vocation program but I found a way to sneak in some baking last night.
I baked a keto cinnamon roll before but rolling it was tough as it was breaking. So when I found this recipe that used xantham gum instead of baking powder, I thought this should be more elastic. I bought the xantham gum at Lazada. And true enough, it was easy to roll and the texture is not crumbly anymore when I tasted it. I have to reduce the amount of erythritol though next time as my sweet taste has really been softened through time since I decided to live a sugar free life.
Here’s the recipe. Source is from this website Keto Cinnamon Roll. I used a regular erythritol for sweetener and did not do the frosting.
KETO CINNAMON ROLL RECIPE
Ease of Preparation: MODERATE
Prep Time: 40 Minutes
Cooking Time: 30 Minutes
Total Time: 70 Minutes
Ingredients:
• 2 & 1/2 Cups Mozzarella Cheese (Shredded)
• 7 Ounces Cream Cheese (Divided)
• 1/2 Cup Coconut Flour
• 1/2 Teaspoon Xantham Gum (or Baking Powder)
• 2 Large Eggs
• 2 Teaspoons Vanilla Extract
• 3 TBSP Cinnamon
• 1/4 Cup Lakanto Monkfruit Sweetener
• 3/4 Cup Lakanto Golden Monkfruit Sweetener
• 6 TBSP Melted Butter
• 4 Ounces Butter (Softened)
• 1/2 Cup Lakanto Powdered Monkfruit Sweetener
• 1 Teaspoon Lemon Juice
Instructions:
1 In a Large Microwave-Safe Mixing Bowl place 2 Cups Shredded Mozzarella Cheese and 3 Ounces of Softened Cream Cheese.
2 Place mixture in Microwave for about 60 seconds. Remove and stir, and return to the microwave for an additional 30-45 seconds.
3 Stir the mixture together well, and then add 1/2 Cup Coconut Flour, 1 TSP Vanilla Extract, Xanthan Gum, 1/4 Cup Monkfruit Sweetener, and 2 Eggs. Stir together well or knead with hands until well mixed.
4 Add remaining Mozzarella Cheese and return to microwave for 30-45 seconds, and remove and stir again.
5 Wrap this dough in plastic wrap and place in the refrigerator for 30-40 minutes to firm up.
6 Remove the dough from the refrigerator, and set on the counter.
7 In a Small Mixing Bowl combing the Golden Monkfruit Sweetener, Cinnamon, and Melted Butter.
8 Place the Dough onto a large sheet of Parchment Paper and fold half of the Parchment Paper on top of the dough so that you can flatten it out by hand or rolling pin without it sticking to everything. After you have rolled the dougn into roughly a large square sheet, brush or spread the cinnamon mixture across the entire surface of the dough.
9 Roll the dough carefully, using the parchment paper to assist you with rolling it evenly.
10 Cut the dough into 9 equal thickness pieces and place into a square baking dish lined with Parchment Paper (This will prevent them from sticking to the pan)
11 Bake in the oven at 375*F for about 25-30 minutes, or until Golden Brown on top. Cooking times will vary with altitude and humidity, etc.
12 To make the frosting, combine the remaining Cream Cheese, Butter, Lemon Juice, Vanilla Extract and Powdered Monkfruit Sweetener and mix for a few minutes with a hand mixer until well blended.
13 Remove the Cinnamon Roll tray from the oven after cooking and place on the counter to cool for at least 10 minutes before icing the Cinnamon Roll.
14 Serve Warm, and reheat if necessary to soften later.
My Low Carb Journal 
Looks yummy
LikeLike