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30 Min Keto Cinnamon Roll Knots

INGREDIENTS
FOR THE KETO DOUGH:

  • 96 g almond flour
  • 24 g coconut flour
  • 2 teaspoons xanthan gum
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 2 teaspoons apple cider vinegar
  • 1 egg lightly beaten
  • 5 teaspoons water as needed

FOR THE KETO CINNAMON ROLL KNOTS FILLING

  • 14 g grass-fed butter or coconut butter/oil, melted
  • 3-4 tablespoons golden erythritol or xylitol, to taste
  • 1-2 teaspoons cinnamon to taste

FOR THE CREAM CHEESE GLAZE (OPTIONAL, BUT HIGHLY SUGGESTED!)

  • 30 g cream cheese softened
  • 14 g grass-fed butter softened
  • 1-2 tablespoons powdered erythritol
  • 1/2 teaspoon vanilla extract
  • pinch kosher salt
  • 1-3 teaspoons almond milk as needed (optional)
30 Min Keto Cinnamon Roll Knots


INSTRUCTIONS

  1. Preheat oven to 350°F/180°C. Line a baking tray with a baking mat or parchment paper.
  2. Add almond flour, coconut flour, xanthan gum, baking powder and salt to food processor. Pulse until thoroughly combined. 
  3. Pour in apple cider vinegar with the food processor running. Once it has distributed evenly, pour in the egg. Followed by the water. Stop the food processor once the dough forms into a ball. The dough will be sticky to touch.
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