Keto Cinnamon Rolls

Alright.  Time to lighten things up again.  I've sampled too many quarantine baking projects and I'm starting to feel it.  Before this COVID mess started I was on a really clean diet and lost 20lbs!  I don't want to relapse!  Time to make some goodies that mama doesn't feel guilty about.  

These little guys are a combo between a cinnamon roll and a pecan swirl?  Remember those?  Tasty Cake, or something like that, made them?  I remember my dad sneaking a sweet on occasion and he really likes pecan swirls.  This reminds me of them a lot!  Only these are guilt free, sugar free, and low carb at only 2 net carbs per roll.

For the Rolls:

2 cups shredded mozzarella

3oz. cream cheese

3/4 cup almond flour

2tsp. baking powder

For the Filling:

4 tablespoons softened butter

1/4 cup chopped pecans (or walnuts)

1 tablespoon cinnamon

2 1/2 tablespoons granulated Swerve

For the Icing:

2oz. cream cheese

3 tablespoons powdered confectioners Swerve

2 tablespoons heavy cream

Preheat your oven to 350 degrees.  Spray 8 cups in a muffin tin with non stick spray.

In a microwave safe bowl combine the mozzarella and cream cheese.  Microwave for one minute then stir to combine.  Add the almond flour and baking powder, stir until somewhat incorporated and return to the microwave for an additional 30 seconds.  Combine the mixture until a soft ball forms.

Place the mixture on a sheet of parchment paper and top it with another sheet of parchment.  Using a rolling pin, roll the dough until you have a rectangular sheet that measures roughly 13x10.  Remove the top piece of parchment paper and discard.

Now the filling!  Spread the softened butter all over the sheet of dough making sure to get all the way to the edges.  Combine the cinnamon and granulated swerve and sprinkle liberally on top of the butter.  Sprinkle the chopped pecans all over the top of the cinnamon and Swerve.

Then, starting on a long edge, begin to tightly roll up the dough into a log.  Cut the log into 8 pieces.  Place one piece per muffin cup.  Bake for 15-18 minutes, until golden brown.

Once they've cooled slightly, it's time for the icing!  Place the cream cheese in a 2 cup measuring cup or small bowl.  Microwave the cream cheese for 15 seconds or so, until it is creamy and can be stirred easily with a fork.  Add the powdered Swerve and heavy cream.  Stir vigorously with a fork until the powdered Swerve is dissolved.  The icing is pretty thick.  If you like it thinner, thin it out with some more cream.  If you like it thicker, add some more powdered Swerve.  Add a generous plop of icing on top of each cinnamon roll and serve!