Keto Cinnamon Rolls

Preheat oven to 350°F (175°C). Lightly grease a 9-inch round baking dish or an 8x8 inch square pan.

In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, xanthan gum, and salt.

In a separate bowl, beat softened cream cheese until smooth. Add melted butter, eggs, and vanilla extract, mixing until well combined.

Pour the wet ingredients into the dry ingredients and mix until a soft dough forms. It will be sticky.

Place the dough between two sheets of parchment paper. Roll it out into a rectangle, approximately 12x8 inches.

For the filling: In a small bowl, combine softened butter, erythritol, and cinnamon. Spread this mixture evenly over the rolled-out dough.

Starting from one of the longer sides, carefully roll the dough into a tight log. Use the parchment paper to help you roll.

Using a sharp knife or unflavored dental floss, cut the log into 8 equal slices, about 1.5 inches thick.

Arrange the cinnamon rolls cut-side up in the prepared baking dish.

Bake for 20-25 minutes, or until golden brown and cooked through. If they start to brown too quickly, you can loosely tent them with foil.

While the rolls are baking, prepare the frosting: In a medium bowl, beat softened cream cheese and butter until smooth and creamy.

Add powdered erythritol and vanilla extract, beating until light and fluffy. If the frosting is too thick, add almond milk one tablespoon at a time until desired consistency is reached.

Once the cinnamon rolls are out of the oven, let them cool for a few minutes before generously spreading the cream cheese frosting over them.

Serve warm and enjoy!