KETO PIZZA ROLLS RECIPES

Steps:

• For the dough, melt the 2 cups shredded mozzarella with the cream cheese on the stove top until combined well or in the microwave for 2 minutes. 
• Stir in the remaining dough ingredients. Wet your hands and mix together as best you can to form a dough. 
• Roll between two pieces of parchment paper to the size of 8 by 16 inches. 
• Preheat the oven to 400 degrees F.
• Spread half the sauce over the dough. Lay the sliced mozzarella over the sauce. Spread out the slices of pepperoni. 
• Roll up and cut roll in half. Then slice 12 pieces.
• Lightly spray an 8 inch pie dish with olive oil cooking spray and place the rolls in the pan. Top with remaining sauce. 
• Bake for 25-30 minutes or until browned on the edges. 
• Allow to cool for about 10 minutes or you won't be able to pick them up as they will be too cheesy. 

Steps:

• Preheat oven to 400°F and grease an 8-inch round cake pan with cooking spray or line with parchment paper.
• In a large bowl, whisk together the almond flour, coconut flour, erythritol, flaxseed, baking powder, xanthan gum, and salt.
• Add in the eggs, cream, melted butter, vinegar, vanilla and water into the dry ingredients and whisk well until combined using a hand mixer. Rest for 5 minutes. The dough will be very sticky.
• While the dough rests, mix Cinnamon Filling ingredients together in a small bowl. Set aside.
• With oiled hands, shape the dough into a ball. Place the ball between 2 large pieces of parchment paper and roll it into a rectangle to desired thinness. Spread the cinnamon filling onto the dough, leaving a 1-inch margin at the top empty.
• Using the parchment as an aid, roll the dough (towards the empty inch) up into a tight log. Seal the edge with wet fingertips.
• Cut the log crosswise into 9 equal pieces and transfer rolls to the prepared round cake pan.
• Bake for 5 minutes, then reduce oven temperature to 350 degrees F and continue baking for another 15-20 minutes until golden brown. If necessary, cover loosely with foil to prevent burning.
• Meanwhile, make the frosting by combining cream cheese, butter and erythritol in a mixing bowl. Use a hand mixer to whip until light and fluffy. Mix in vanilla and stevia; add cream 1 tablespoon at a time until a thick, spreadable icing comes together.
• Cool rolls before spreading frosting on them. Alternatively, you can spread frosting on immediately from the oven if you like more of a glaze.
• Best stored in an air tight container in the fridge up to 7 days or on the counter up to 2 days.