2 eggs 1 tbsp butter (melted) 2 tsp pure vanilla 1 ½ 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 ½ tsp baking powder Pinch of salt
Icing: 2 tbsp Confectioners Swerve 1 ½ tsp heaving whipping cream or organic cream
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.
