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1 & ½ cups freshly shredded mozzarella cheese.

2 oz cream cheese.

1 large egg, beaten.

1 & ½ cups finely sifted almond flour.

1 tsp baking soda.

½ tsp xantham gum.

1 Tbsp powdered monkfruit sweetener.

3 Tbsp butter, divided.

4 Tbsp golden monkfruit sweetener, divided.

1 & ½ tsp ground cinnamon, divided.

2 tsp pure vanilla extract, divided.

½ cup powdered monkfruit sweetener.

4 Tbsp heavy cream, divided.

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1. Preheat oven to 350 degrees Fahrenheit.

2. In a microwave safe bowl, melt the mozzarella cheese and cream cheese for about 60 seconds.

3. Stir to combine and then add in the almond flour, baking powder, xantham gum, 1 Tbsp powdered monkfruit sweetener and the beaten egg.

4. Stir until a dough forms and then knead it with your hands until it is well incorporated.

5. Place the ball of dough between two pieces of parchment paper and roll it into a large, semi-thin rectangular shape.

6. Remove the top piece of parchment paper and sprinkle on 2 Tbsp of golden monkfruit sweetener mixed with 1 tsp cinnamon.

7. Roll it up tightly and cut into 12 even pieces.

8. Place the pieces upright in a greased pie pan.

9. Pour 2 Tbsp of heavy cream into the bottom of the pie pan and move it around so that the entire bottom is coated.

10. In a small bowl, melt 2 Tbsp of butter and then stir in 2 Tbsp of golden monkfruit sweetener and ½ tsp ground cinnamon.

11. Drizzle that all over the rolls.

12. Cover with tinfoil and bake for 30-40 minutes. *My oven took exactly 40 minutes.

13. In a small bowl, stir together ½ cup powdered monkfruit sweetener with 1 Tbsp softened butter, 1 tsp of pure vanilla extract and 2 Tbsp of heavy cream.

14. As soon as the rolls come out of the oven, remove the foil and drizzle on the glaze.

NUTRITION: 1 roll | 2g net carbs | 13g total carbs | 2g fiber | 179 calories | 7g protein | 16g fat | 1g sugar | 9g sugar alcohol