These pumpkin cinnamon rolls are delicious and can be eaten on a keto diet. They are great for a cozy breakfast or snack. The cream cheese frosting on top of these rolls makes them taste great and keep them moist.
Ingredients: 1 cup almond flour. 2 tbsp coconut flour. 2 tsp baking powder. 1/2 cup pumpkin puree. 2 tbsp melted butter. 1 large egg. 1 tsp vanilla extract. 2 tsp pumpkin pie spice. 3 tbsp erythritol or preferred low-carb sweetener. For the filling: 2 tbsp melted butter, 2 tbsp erythritol, 1 tbsp cinnamon. For the cream cheese frosting: 4 oz cream cheese, softened, 2 tbsp powdered erythritol, 1/2 tsp vanilla extract.
Instructions: Preheat the oven to 350F 175C. In a mixing bowl, combine almond flour, coconut flour, baking powder, pumpkin puree, melted butter, egg, vanilla extract, pumpkin pie spice, and sweetener. Mix until a dough forms. Place the dough between two sheets of parchment paper and roll it out into a rectangle. Spread the filling mixture melted butter, erythritol, and cinnamon over the dough. Roll up the dough tightly from the long side to form a log. Slice the log into 8 equal rolls and place them in a greased baking dish. Bake for 20-25 minutes, until golden brown. While the rolls are baking, prepare the cream cheese frosting by mixing together softened cream cheese, powdered erythritol, and vanilla extract until smooth. Once the rolls are done, let them cool slightly before spreading the cream cheese frosting over the top. Serve warm and enjoy!
Prep Time: 15 minutes
Cook Time: 25 minutes
les excavations richard gosselin
