Pre Heat oven to 400 F. Melt the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until they’re well combined. Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum and eggs to the cheese mixture. Mix until well combined.
Between 2 pieces of parchment paper, press the dough into a rectangle. Then, in a small bowl mix the pumpkin with whipping cream, sweetener and cinnamon. Mix until well combined. Remove the top piece of parchment paper, then spread the pumpkin mixture evenly over the spread out dough. Roll the dough into a lengthwise roll. Divide, then slice the roll into 9 slices. Carefully place the rolls (on their side) into a square, or round, buttered baking dish. Bake 20 -25 minutes.
While the Keto Pumpkin Cinnamon Rolls are baking, use a small bowl to make the icing. Use a mixer to whip the cream cheese until smooth. Then add the sweetener and whipping cream. Beat until smooth again. Once the Pumpkin Rolls have cooled. Use a ziplock bag, pipping bag or spoon to drizzle the icing over the rolls.
Note: Make sure to use Pure Pumpkin Puree. Canned Pumpkin Pie Filling has Wheat Flour in it!
This recipe makes 9 Keto Pumpkin Cinnamon Rolls.
Recipe by Officially Gluten Free at https://www.officiallyglutenfree.com/2018/09/keto-pumpkin-cinnamon-rolls/