Cinnamon rolls

Preheat the oven to 220 °C.

In a separate bowl, combine cream cheese (2 tbsp) and mozzarella (85 g). Heat this mixture in a water bath or microwave until completely melted.

In another bowl, mix almond flour (65 g), erythritol (1 tbsp), and baking powder (1 tsp).

Crack an egg (1 large) into the mixture and thoroughly mix all the ingredients until smooth.

Then, add the cheese mixture to the dough and gently fold it in with your hands.

If the dough is too sticky, add a little almond flour to make it easier to work with.

Form the dough into a ball and roll it out between two sheets of parchment paper to a thickness of 10–15 mm, trying to shape it into a rectangle.

Melt butter (2 tbsp) and mix it with cinnamon (1 tsp) and erythritol (2 tsp). Spread the resulting mixture over the rolled-out dough.

Roll the dough into a log, cut it into 4 pieces, and place them on a baking sheet lined with parchment paper.

Bake in the preheated oven for 20–25 minutes until golden brown.

If desired after baking, the rolls can be topped with whipped cream and placed in the oven for another 2 minutes.