GLUTEN FREE, PALEO & KETO CINNAMON ROLLS

INGREDIENTS:

FOR THE GLUTEN FREE & KETO CINNAMON ROLLS

• 58 g sour cream or coconut cream + 2 tsp apple cider vinegar
• 3 tablespoons water lukewarm between 105-110°F
• 1 tablespoon inulin or maple sirup, honey, to feed the yeast*
• 1 tablespoon active dry yeast
• pinch ground ginger
• 216 g almond flour **
• 45 g golden flaxseed meal or 5 TBSP psyllium husk, finely ground***
• 35 g whey protein isolate
• 4-6 tablespoons xylitol or erythritol, to taste
• 2 1/4 teaspoons xanthan gum or 1 TBSP psyllium husk powder
• 2 1/4 teaspoons baking powder
• 1 1/2 teaspoon kosher salt
• 3 eggs at room temperature
• 21 g unsalted grass-fed butter or ghee/coconut oil, melted and cooled
• 1 tablespoon apple cider vinegar

FOR THE CINNAMON FILLING

• 42 g unsalted grass-fed butter softened
• 4-6 tablespoons xylitol or erythritol, to taste
• 2 tablespoons ground cinnamon
• FOR THE GLAZE (NOT PALEO)
• 90 g cream cheese at room temperature
• 42 g unsalted grass-fed butter
• 3-6 tablespoons xylitol or erythritol, powdered
• 1 teaspoon vanilla extract
• pinch kosher salt
• heavy cream or almond milk, as needed

INSTRUCTIONS:

FOR THE GLUTEN FREE & KETO CINNAMON ROLLS

1. See recipe video for guidance, and check out the post for deets, tips and possible subs!
2. Line with parchment paper the bottom of a 9x9 pan. Set aside. Prepare a work station for rolling your cinnamon rolls, by placing a 9x9-inch place of cling film (saran wrap) on the counter. Leave handy a small bowl with water (to wet your fingers) and a touch of oil to spread the dough (avocado works great here).
3. Mix sour cream, water and maple syrup (to feed the yeast, see notes) in a small bowl. Heat up over a water bath to 105-110°F. And if you don't have a thermometer it should only feel lightly warm to touch. 
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You can find complete recipes click here!