Since limiting carbs, Sean has used like…90% of his cheat meals on pizza. Obviously, any way to make a decent low carb pizza became a mission of mine. We tried cauliflower bases, flax based with almond flour, etc etc… but the one thing he’ll actually ASK me to make, is Fathead dough pizza. While researching this dough (and finding it works SUPER well as a cheesy base for pizza) I saw a few sweet version of the recipe.
Not going to lie, using cheese in a sweet dough seemed…off. The mozzarella works great to create the stretchy strands you’d usually get from gluten in a flour based recipe but… cheese?! With sugar(free substitutes)?! Bleh, right??
And there’s no way I was going to attempt this kind of recipe before a wonderful coworker and friend, Tara, made the best low-carb cake (and overall cake) I’ve ever had using erythritol in her cream cheese frosting. I’d never tried it as a sugar substitute, and holy crap it tasted great- no aftertaste I could tell! Probably due to the fat content of the cream cheese. I used my sugar free maple syrup as well to help the ‘sweet breakfast’ taste, and it worked really well!
- 3.5 cups Mozzarella cheese, shredded
- 4 tbsp cream cheese
- 1.5 cups almond flour
- 2 eggs
- 0.5 cup erythritol (aka Swerve)
- 1 tsp baking soda
- 2 tsp vanilla extract
- 0.5 cup butter (melted) +2 tbsp
- 0.5 cup erythritol
- 2 tsp cinnamon
- 4 tbsp cream cheese (softened)
- 0.25 cup sugar-free maple syrup (or 0.5 cup erythritol)
- 1 tsp vanilla extract
- 2 tbsp heavy cream
- Set oven to 350 degrees C and grease a baking pan with butter.
- First, melt the mozzarella and cream cheese in a microwave in 2min increments until mozzarella strands blend together.
- Mix these two in a stand mixer or with a baking spatula, and add in almond flour.
- Mix eggs and liquid ingredients in small bowl, then add to the mozzarella mix- make sure to mix thoroughly!
- Put parchment paper on a baking sheet, then add dough to the middle. Place another parchment paper on top and roll out the dough to a flat rectangular shape (~0.5in thick or as thin as possible).
- Remove top parchment paper, and cut dough into 1.5in wide ribbons.
- Melt 0.5 cup butter, add erythritol and cinnamon, mix and brush onto the ribbons.
- Roll up the ribbons into circular shape and place onto the greased baking pan. Place them ~0.5in apart so they have some room to spread, but not too much.
- Add 2 tbsp butter to the filling container, microwave 30 seconds, and brush butter/sugar/cinnamon on the top of the rolls.
- Bake for 20-25 min until tops turn golden brown.
- Remove rolls from the oven, let cool for 15 min.
- While waiting for rolls to cool, melt the cream cheese in a microwave for 30-60 seconds, then add the other ingredients and mix.
- When rolls have cooled, drizzle frosting on top and enjoy!
My rolls are flat as pancakes!
The dough is not very solid as it bakes, but if you want taller cinnamon rolls, you can add an extra 0.5 cup of almond flour. However, the dough is more likely to break as you roll it, which can be fixed by using warm butter and your fingers to smooth the pieces back together.
The dough keep breaking as I roll it!
Like I said above, this can be fixed by using warm butter and your fingers to smooth the pieces back together. The dough will be sticky and tacky, which can be mitigated by putting it in the fridge for at least 30 min.
My frosting is too thick/too runny!
If the frosting is too thick, add 1 tablespoon of heavy cream, mix and assess again. Repeat until you reach the desired consistency. If it’s too runny, add another tablespoon of cream cheese, microwave for 20-30 seconds to warm it up, mix and assess. Also, don’t add the frosting until the rolls cool or it will be more runny! (Which I maybe did just before I took this pic, hence the half frosted rolls – whoops, live and learn!)