Pumpkin Cinnamon Rolls

How Many Net Carbs Are in This Recipe?
These amazing Keto Pumpkin Cinnamon Rolls are about 2 net carbs each and that includes the maple cream cheese frosting! They also do not contain any eggs, so perfect for those with allergies!
Can This Recipe Be Made in Advance?
I think the dough makes the best cinnamon rolls when used right away. However, if you want to make them the night before, roll out the dough and place in plastic wrap, tightly seal, then the next morning slice and bake.
Tips for the Best Gluten-Free Cinnamon Rolls
I recommend using two silicone baking mats to roll out the keto dough. The dough is very stick, and using silicone baking mats prevents you from having to flour your work surface.
I prefer using swerve sweetener in this recipe. Note that it’s cheaper on Amazon than at my local grocery stores.
I use this silicone muffin tin ALL THE TIME and this bundle comes with two sizes. I use the mini muffin size to make my peanut butter fudge bombs
Ingredients
Pumpkin Dough
2 cups shredded mozzarella cheese
2 ounces cream cheese
2 tablespoons pumpkin
3/4 cup almond flour
1 teaspoon baking powder
1 tablespoon ground flax meal
For the Cinnamon Filling
1 tablespoon butter, softened
2 tablespoons pumpkin
2 tablespoons pecans, chopped
1 tablespoon cinnamon
2 tablespoons Monkfruit or Swerve sweetener
For the Cream Cheese Icing
2 ounces cream cheese
2 tablespoons heavy cream
2 tablespoons confectioners Monkfruit or Swerve sweetener
1/4 teaspoon maple extract (optional)
Instructions
Preheat oven to 350 degrees F.
For the Pumpkin Dough: In a microwave proof mixing bowl combine the shredded mozzarella cheese and cream cheese. Heat in 30 second increments, stirring in between until completely melted. Stir in the pumpkin.
Add the almond flour, baking powder and ground flax meal.
Mix the dough well until you have a soft ball (see step by step images above)
Between two silicone baking mats or parchment paper roll the dough into a rectangle roughly 13×10.
For the filling: Combine the softened butter and pumpkin in a small bowl and brush on the dough, all the way to the edges.
Combine the cinnamon and sweetener in a small bowl and sprinkle on top of the butter. Top with chopped nuts
Starting at one end roll your dough as tightly as you can into a log.
Cut into 10 equal portions (roughly the width of two fingers)
Spray a muffin tin lightly with cooking spray and place the rolls in the wells.
Bake 12-15 minutes until golden brown.
For the cream cheese icing: combine the cream cheese, heavy cream, sweetener and maple extract (if using) in a blender or food processor and mix until smooth.