What comes to mind when you think of diet taboos? To us, first and foremost, Cinnabon cinnamon buns. It’s like forbidden fruit) But, there is a solution! We have, of course, prepared a keto version of this sumptuous dessert!
Cooking time 30 minutes.
Portion quantity 12
Ingredients :
260g cream cheese
Mozzarella 340g
4 Eggs
Almond flour 120g
Erythritol 200g
Baking powder 2 tsp.
Butter 120 g
Cinnamon 2 tablespoons
Vanilla flavoring to taste
Salt to taste
Step 1
Melt 210g of cream cheese and the grated mozzarella in a microwave or in a water bath. Mix until smooth. Add the almond flour, eggs, 50 g of erythritol, baking powder and salt. Mix thoroughly and place in the fridge for an hour.
Step 2
Take a large sheet of parchment, sprinkle with almond flour, place the dough on it, cover with another piece of parchment and roll out into a large rectangle just under 1 cm thick. Remove the top piece of parchment. Melt 60g of butter, grease the dough and sprinkle with 100g of erythritol and cinnamon.
Step 3
Roll the dough into a roll, wrap tightly and place in the refrigerator overnight.
Step 4
Preheat the oven to 180°C and grease a 22cm baking dish with butter. Take out the dough, carefully cut into 12 portions and transfer them to the mold.
Step 5
Place in the oven for 25-30 minutes until golden brown. Allow to cool completely.
Step 6
To make the frosting, simply whisk 50g cream cheese, 60g butter, 50g erythritol and flavoring until smooth. Pour over the cooled buns!
Enjoy!
Energy Value per Serving
Calories from fat 248
Calories: 307
Fats: 27.5g
Carbohydrates: 5.6 g
Fiber: 1.8 g
Digestible carbohydrates: 3.8 g
Protein: 13.6 g
