Keto Pumpkin Rolls
The Keto Pumpkin Rolls are irresistibly delicious, filled with the cozy flavors of cinnamon and pumpkin, making them the perfect treat.
Ingredients
Dough:
- 2 cups mozzarella cheese shredded
- 2 oz cream cheese room temperature
- 1/3 cup pumpkin puree
- 1 cup almond flour
- 3 tbsp monk fruit or granulated sweetener of choice
- 1 tsp baking powder
Cinnamon Filling:
- 2 tbsp butter room temperature
- 2 tbsp pecans chopped
- 1 tbsp ground cinnamon
- 1 tbsp pumpkin puree
- 2 tbsp monk fruit or granulated sweetener of choice
Cream Cheese Maple Frosting:
- 2 oz cream cheese room temperature
- 2 tbsp heavy cream
- 2 tbsp powdered monk fruit or powdered sweetener of choice
- 1/4 tsp maple extract (optional, but if you have it on hand use it!)
Instructions
- Preheat your oven to 350 degrees F, spray a 8x8 pan with non-stick spray and set aside.
Dough:
- In a microwave safe mixing bowl, combine your mozzarella and cream cheese, microwave in 30 second increments, stirring in between until completely melted. Mix in your pumpkin puree.
- Add in your almond flour, monk fruit, and baking soda. Mix your dough until you have a soft ball.
- Between two pieces of parchment paper, roll your dough to roughly 13x10 inches.
Filling:
- Make your filling by whisking together all of your ingredients (except your pecans) until smooth.
- Spread your filling evenly on your prepared dough, leaving about an inch on the short sides of the dough so you can close the dough properly.
- Sprinkle with your pecans.
- Starting at your short end, roll your dough into a tight log and cut into 10 equal pieces.
- Place your pieces into your prepared pan and bake for 30-35 minutes, until golden brown. Allow to cool before icing.
Cream Cheese Frosting:
- Mix all of your ingredients together until combined and smooth, spread over top of your rolls and enjoy!
Notes
*NET Carbs: 4.1g
Nutrition
Serving: 1rollCalories: 210kcalCarbohydrates: 5.6gProtein: 8.2gFat: 18.6gFiber: 1.5gSugar: 2g
Tried this recipe?Let us know how it was!