Challenge Approved
Serves: 2 Rolls
Ingredients:
2 eggs
1 tbsp. butter (melted)
2 tsp. pure vanilla
1 1/2 cups almond flour
5 tbsp. Confectioners Swerve (or sugar substitute of choice, although I do not recommend Stevia) or Monk fruit
1 tsp Xanthan Gum
1/2 tsp baking powder
Pinch of salt
Inside Filling:
1 tbsp. butter (melted)
1 tbsp. Brown Swerve (brown sugar substitute)
4 tsp. cinnamon
Icing:
2 tbsp. Confectioners Swerve
1 1/2 tsp. heavy whipping cream or organic cream
Directions:
In a bowl whisk the egg, butter and vanilla. Add the dry ingredients and mix until a dough is formed. Using your hands, form a ball of dough (continue to add more flour until it’s not too sticky). On a sheet of parchment paper, press the dough out until it forms two, long rectangles about 1” thick each. Coat the dough with a little melted butter and sprinkle the brown Swerve and cinnamon over the top of the dough. Roll up each dough to form a cinnamon roll. Grease a ramekin with butter and put the rolls in 2 different ramekins. Bake at 350 degrees for approximately 15-20 minutes on the lowest rack in the oven. Allow to cool for a few minutes. Mix the icing ingredients together until smooth and add to the top of the cooked cinnamon rolls.