Chef Daniel Oustad 's Keto Cinnamon Rolls

Ingredients

DOUGH

18 tbsp almond flour
1/3 cup coconut flour
1 cup RxSugar®
3 tbsp golden flax seed meal
2 tsp baking powder
1/2 tsp pink Himalayan salt
3 large eggs, room temperature
3 tbsp heavy whipping cream
2 tbsp butter, softened
2 tsp vanilla extract
3 tbsp warm water

FILLING

1/4 cup butter, softened
8 tbsp RxSugar®
2 tbsp ground cinnamon

CREAM CHEESE FROSTING

Directions

1. Preheat oven to 400°F
2. Grease cake pan with cooking spray or line with parchment paper
3. Whisk together the almond flour, coconut flour, RxSugar®, flaxseed, baking powder, and salt
4. Add in the eggs, cream, melted butter, vinegar, vanilla and water into the dry ingredients and whisk well until combined

Rest for 5 minutes

5. While the dough rests, mix Cinnamon Filling ingredients together in a small bowl. Set aside
6. Shape the dough into a ball. Place the ball between 2 large pieces of parchment paper and roll it into a rectangle to desired thinness. Spread the cinnamon filling onto the dough, leaving a 1-inch margin at the top empty
7. Using the parchment as an aid, roll the dough (towards the empty inch) up into a tight log. Seal the edge with wet fingertips
8. Cut the log crosswise into 9 equal pieces
9. Bake for 5 minutes, then reduce oven temperature to 350 degrees F and continue baking for another 15-20 minutes until golden brown. If necessary, cover loosely with foil to prevent burning
10. Make the frosting by combining cream cheese, butter and RxSugar® in a mixing bowl. Use a hand mixer to whip until light and fluffy. Mix in vanilla; add cream 1 tablespoon at a time until a thick, spreadable icing comes together. Cool rolls before spreading frosting on them

Chef Daniel Oustad 's Keto Cinnamon Rolls

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Ingredients

DOUGH

• 18 tbsp almond flour
• 1/3 cup coconut flour
• 1 cup RxSugar®
• 3 tbsp golden flax seed meal
• 2 tsp baking powder
• 1/2 tsp pink Himalayan salt
• 3 large eggs, room temperature
• 3 tbsp heavy whipping cream
• 2 tbsp butter, softened
• 2 tsp vanilla extract
• 3 tbsp warm water

FILLING

• 1/4 cup butter, softened
• 8 tbsp RxSugar®
• 2 tbsp ground cinnamon

CREAM CHEESE FROSTING

• 2 oz cream cheese, room temperature
• 2 tbsp butter, room temp
• 6 tbsp RxSugar®
• 1 tsp vanilla extract
• 2 tbsp heavy whipping cream

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Directions

1. Preheat oven to 400°F

2. Grease cake pan with cooking spray or line with parchment paper

3. Whisk together the almond flour, coconut flour, RxSugar®, flaxseed, baking powder, and salt

4. Add in the eggs, cream, melted butter, vinegar, vanilla and water into the dry ingredients and whisk well until combined

5. Rest for 5 minutes

6. While the dough rests, mix Cinnamon Filling ingredients together in a small bowl. Set aside

7. Shape the dough into a ball. Place the ball between 2 large pieces of parchment paper and roll it into a rectangle to desired thinness. Spread the cinnamon filling onto the dough, leaving a 1-inch margin at the top empty

8. Using the parchment as an aid, roll the dough (towards the empty inch) up into a tight log. Seal the edge with wet fingertips

9. Cut the log crosswise into 9 equal pieces

10. Bake for 5 minutes, then reduce oven temperature to 350 degrees F and continue baking for another 15-20 minutes until golden brown. If necessary, cover loosely with foil to prevent burning

11. Make the frosting by combining cream cheese, butter and RxSugar® in a mixing bowl. Use a hand mixer to whip until light and fluffy. Mix in vanilla; add cream 1 tablespoon at a time until a thick, spreadable icing comes together. Cool rolls before spreading frosting on them