KETO PUMPKIN CINNAMON ROLLS

Ingredients
For the Pumpkin Filling: 

  • 2 Tbsp Sweetener  (I used this one) 
  • 1 Tsp Cinnamon
  • 1 1/2 Cup Canned Pumpkin
  • 2 Tbsp Heavy Whipping Cream

For The Fathead Dough:

  • 2 Cups Mozzarella Cheese, Shredded
  • 3 Tbsp Cream Cheese
  • 2 Eggs
  • 1/2 Cup Almond Flour
  • 1/4 Cup Coconut Flour
  • 1 Tsp Baking Powder
  • 1/2 Tsp Xanthan Gum (optional)
  • 1 Tsp Butter (to grease the pan)

For the Frosting: (Optional) 

  • 4 Tbsp Cream Cheese
  • 2 Tbsp Heavy Whipping Cream
  • 2 Tsp Sweetener  (I used this one) 
    KETO PUMPKIN CINNAMON ROLLS

Directions 

  1.  Pre Heat oven to 400 F. Melt the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until they’re well combined. Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum and eggs to the cheese mixture. Mix until well combined.
  2. . Between 2 pieces of parchment paper, press the dough into a rectangle. Then, in a small bowl mix the pumpkin with whipping cream, sweetener and cinnamon.  Mix until well combined. Remove the top piece of parchment paper, then spread the pumpkin mixture evenly over the spread out dough. Roll the dough into a lengthwise roll. Divide, then slice the roll into 9 slices. Carefully place the rolls (on their side) into a square, or round, buttered baking dish. Bake 20 -25 minutes.
  3. Source Blog>>https://www.officiallyglutenfree.com/2018/09/keto-pumpkin-cinnamon-rolls/

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