Keto Cinnamon Rolls

DIRECTIONS

1. Preheat oven to 350°F. Spray one loaf pan with oil, and melt the butter, set aside.
2. In a microwave safe bowl, microwave the shredded mozzarella and cream cheese for 45 seconds. Stir and microwave for another 45 seconds, until fully melted and bubbling around the edges. Mix until well combined.
3. In a medium bowl while the cheese is melting, combine the coconut flour, erythritol, baking powder, and 1/4 teaspoon stevia with a fork. Add in the eggs and 1 teaspoon vanilla and mix until all the flour is incorporated. Add the melted cheeses and with well-oiled or gloved hands kneed together the cheese and egg mixtures until even in texture and well combined.
4. Scrape the dough onto a silicon baking mat or parchment paper, cover with a piece of parchment paper, and use a rolling pin to roll into a 12-inch by 9-inch rectangle.
5. In a small bowl, combine the brown swerve, cinnamon and 1/8 teaspoon stevia. Remove the top parchment paper from the dough, brush with melted butter, and sprinkle evenly with the cinnamon sugar mixture.
6. Roll the dough into a 12-inch tube. This dough will be sticky, so use the bottom piece of parchment or the silicon mat to help get the roll started, tightly rolling the dough onto itself, jelly roll style. Cut into 6 2-inch long rolls and place cut side up about ½-inch apart in the loaf pan so that you can see the cinnamon swirl cross section of the rolls from the top of the pan. Bake for 30 minutes.
7. While the rolls bake, in a small bowl combine the confectioners erythritol, 1 tablespoon cream cheese, heavy cream and ¼ teaspoon vanilla extract until well combined and a creamy, icing consistency. Place into a corner of a small plastic bag and set aside.
8. After removing the rolls from the oven, cut a corner from the bag with the icing and drizzle over the warm rolls. Serve warm.