How to Make Sweet Cinnamon Rolls

Ingredients

• 2 cups (200 g/7.1 oz) almond flour
• 0.33 cup (40 g/1.4 oz) coconut flour
• ¼ cup (25 g/0.9 oz) whey protein or egg white protein powder, vanilla or unflavored
• 0.66 cup (80 g/2.8 oz) psyllium husk powder
• ½ cup (80 g/2.8 oz) erythritol or Swerve, powdered
• 20 drops liquid stevia
• ¼ teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons cream of tartar
• 2 large pastured eggs
• 6 large pastured egg whites
• 1¼ cup (300 ml/10.1 fl oz) hot water

• 2 tablespoons (30 g/1.1 oz) coconut oil, ghee, or butter, softened but not melted
• 1 tablespoon (8 g) cinnamon
• ¼ cup (40 g/1.4 oz) erythritol or Swerve
• Pinch salt

• 0.33 cup (80 g/2.8 oz) coconut butter, melted
• 1 tablespoon (15 g/0.5 oz) extra virgin coconut oil, melted
• 15 drops liquid stevia or 2 tablespoons (20 g/0.7 oz) erythritol or Swerve, powedered

1. Preheat the oven to 325°F (165°C, or gas mark 3). To make the dough, place the almond flour, coconut flour, protein powder, and psyllium husk powder into a mixer. (Note: Don’t use whole psyllium husks; run them through a blender or a coffee grinder if necessary.) Add powdered erythritol, salt, baking soda, and cream of tartar and mix until well combined. Add the eggs and egg whites and process well. Pour in the hot water and process until well combined.
2. Lay out a sheet of parchment paper or foil on a flat work surface. Transfer the dough to the parchment paper and flatten with your hands. Place the dough on parchment paper on a flat work surface and set another piece of parchment or foil on top. Roll the dough out until thin, about ½-inch-thick (1.3 cm) rectangular shape. The sides should be about 14 inches (36 cm) long. Meanwhile, prepare the filling. Mix the softened coconut oil, cinnamon, erythritol, and salt until creamy.
3. Spread the cinnamon filling over the dough, leaving a ½- to 1-inch (1.3 to 2.5 cm) space along each side. Roll up the dough and cut it in half. Then cut each half into 5 pieces to create 10 equal servings.
4. Place all the rolls cut-side down on a large baking tray except the first and last slices: set these cut-side up. Transfer the tray to the oven and bake for about 40 minutes. When done, remove the tray from the oven and leave the cinnamon rolls to cool.
5. Prepare the icing by mixing the melted coconut butter with coconut oil. Optionally, add stevia or erythritol and mix well. Drizzle the coconut butter mixture over the cooled rolls. Store in a cool place for up to three days or in the fridge for up to a week.