I love that you are contacting me directly with questions. But, would like to request that if you find an error on my page, or have a question, you post it in the comments. The reason is the next person may see the same thing, or have the same question. If the question is in the comments, then everyone gets the benefit of the answer. I have been trying to answer questions in the comments related to the question topic, but, not sure how many people who have already visited the page would know to look back.
It’s the weekend, and many of us end up in the mall. For those on any kind of modified dietary lifestyle, this can be its own particular form of exquisite torture. Statistics show that if it smells good, and people get hungry, they are more likely to impulse buy.
Perhaps, this is the reason, you find vendors selling hot from the oven goodies, that smell like heaven in almost every mall. Well, for me, there is nothing more tempting than passing by an area where the fresh cinnamon rolls have been heated or baked. But, even if I wasn’t on keto, this is a treat not typically found in a gluten-free version (again on the rare occasions, I found one, the smell often turned out to be better than eating the actual treat-insert sad faced carb junkie here).
So, I am going to give you the keto recipe I came up with, after smelling the heavenly scents of a lovely yeasty cinnamon roll. A small disclaimer here: This is not the lowest carb treat I will post. But, by contrast to the “real” thing; it is significantly more carb-friendly. The recipe is also a bit more labor intensive than many that I have posted. But, if you plan for the extra carb load, so as to not disrupt you carb limits (this is mostly for those seeking to lose weight); you can work it in as a nice treat. I hope you enjoy these as much as I did!
Also, before I move on to the recipes, and how to; I have had a special request to post a recipe I developed. A number of our family are lactose intolerant to varying degrees; and despite popular belief all dairy is not created equal. For example, to drink milk or eat (processed) ice cream, results in very unpleasant symptoms. However, hard or aged cheeses, and cream have less of an impact. Mozzarella cheese is one, that in large amounts can sometimes set us off. So, I came up with something I call “Fauxarella Cheese.” It can be used in a pinch in recipes that call for mozzarella. It will melt, but it is thinner than real mozzarella cheese, so if you are using it as a replacement for mozzarella, in a recipe, I would add a bit more leaving (baking powder/soda) or it will it result in a slightly heavier baked good. (Example: I used it to make a keto cinnamon roll recipe (not the one on this blog) and the flavor was lovely, but after a day in the refrigerator it was more of a cinnamon cookie bar-delicious, but not a cinnamon roll).
The recipes: Remember you can click on the name of the recipe to be taken to a printer-friendly version.
- 1 1/2 cups shredded mozzarella cheese
- 1 Tbsp heavy cream
- 4 Tbsp butter
- 2 1/4 tsp (one packet) rapid rise yeast
- 1/4 tsp apple cider vinegar
- 3 Tbsp Keto-friendly sweetener
- 1/4 cup coconut flour
- 1/2 cup nut or sunflower seed flour
- 1 scoop MCT powder (optional)
- 1/4 tsp baking soda
- 4 tsp baking powder
- 2 eggs
- 1/2 tsp xanthan gum
- 1/2 tsp real vanilla
- 1/4 cup butter-softened
- 3 Tbsp Keto-friendly sweetener
- 2 tsp cinnamon
- 1 Tbsp butter
- 1 Tbsp cream cheese (or creme fraiche)
- 1/4 cup heaving cream-whipped to stiff peaks
- 2 Tbsp keto-friendly sweetener
- 1/2 tsp vanilla
- dash of sea salt
- dash of cinnamon
- dash of mace (optional)
Preheat oven to 350° F. Line a pie pan with lightly greased parchment paper.
Add dry ingredients to mixer bowl, including yeast, mix to blend.
Add the wet ingredients, except your melted cheese to the dry ingredients and mix well, on low speed.
Spread an even layer over your rolled out dough, using all the filling. Be sure to bring your filling out the long edges of the dough.
Bake for 20-25 min or until tops are golden brown, and centers are springy to touch.
Let cool before adding frosting.
Add all the other ingredients, except the heavy cream, mix well.
In a separate bowl, whip heavy cream until firm peaks form, be careful not to over-whip or it will turn to butter.
Fold in the butter and cream cheese mixture and mix until well blended.
Night before preparation:
Once the rolls are in the baking dish, you can cover them with plastic and place them in the refrigerator. For fresh-baked cinnamon rolls in the morning: Take them out of the refrigerator about 20 mins before baking.
- 1 cup heavy cream
- 2 Tbsp real butter
- 3 scoops (about 3 Tbsp) grass-fed gelatin
- 1/4 tsp sea salt (you can add more salt to your own personal taste)
Refrigerate for 45 min to 1 hour, or until “cheese” is firmly set. This “cheese” will slice, grate, or melt.