One-bowl Keto Cinnamon Rolls made with coconut flour fathead dough. This easy recipe is completely nut-free and is also gluten-free.
Cream Cheese Frosting:
Coconut oil for greasing
Preheat oven to 350° F. Line a 9×9 baking pan with parchment paper.
Place the cheese and cream cheese into a microwave-safe bowl. Set aside.
In a large mixing bowl, add eggs, coconut flour, sweetener, baking powder, vanilla, and salt. Whisk together.
Melt the cheese and cream cheese in the microwave for 1 minute and 30 seconds or until fully melted. Stir together.
Add the melted cheese mixture to the flour mixture and using a spatula and your hands, mix together until fully combined. You no longer see pieces of the flour mixture, everything is fully mixed together.
Grease a surface with coconut oil or your preferred oil. Place the ball of dough on the surface. Using your hands (dip in coconut oil) or a greased rolling pin, spread the dough into a rectangle shape that is 9×16 inches.
Take the filling and either mix it all together in a bowl and spread it over the dough or sprinkle the golden erythritol and cinnamon over the dough, leaving some space around the edges, then place dabs of butter all over and spread it together.
Roll the dough tightly, rolling from the longest edge to the other longest edge.
Take a measuring tape or a ruler and measure 1 inch for each roll. Cut into 1 inch rolls.
Place the rolls into a 9×9 baking pan with parchment paper. You can use a 8×8 bakng pan. Bake for 18 to 23 minutes or until golden brown and a toothpick can be inserted and comes out clean.
While the cinnamon rolls are baking, make the cream cheese frosting. Place all of the cream cheese frosting ingredients into a small bowl and whisk together. Spread over warm cinnamon rolls. Serve the cinnamon rolls warm.