Ingredients

The following ingredients have 4 Servings
  • 60 grams coconut flour (about 1/2 cup)
  • 1/4 cup low carb sugar substitute
  • 2 teaspoons baking powder (use a little more for a better rise)
  • 250 grams mozzarella cheese shredded (about 2-1/2 cups)
  • 55 grams cream cheese 2 ounces
  • 3 large eggs (beaten)
  • 2 tablespoons butter (melted, add a bit more if needed and use unsalted to reduce sodium)
  • 1/2 teaspoon vanilla extract (optional)
  • 1/4 cup Low Carb Brown Sweetener
  • 1 teaspoon cinnamon
  • 3 tablespoons butter (softened (can be omitted but gives a better filling taste))
  • 3 ounces cream cheese (softened)
  • 3 tablespoons butter (softened)
  • 1/4 cup Swerve Confectioners Powdered Sweetener
  • 1/4 teaspoon vanilla extract
  • low carb almond or coconut milk (if needed)

Instruction

  • Preheat oven to 400°F and grease a 9x13-inch pan baking pan if needed.
  • Mix coconut flour, low carb sweetener, and baking powder in a small bowl. Set aside.
  • Melt mozzarella cheese and cream cheese in microwave on high power for one minute. Stir. Place back in microwave on high for another minute. Stir.
  • Add in beaten eggs, butter, vanilla extract (if using), and coconut flour mixture until a dough is formed. Dough should be a bit wet and sticky. If dry, try adding in another egg or more butter.
  • Roll dough out into a rectangle about 9x12 inches.
  • In small bowl, combine the brown low carb sweetener with cinnamon. Spread butter evenly over the dough then sprinkle the cinnamon mix on top.
  • Roll dough into a log starting at one of the shorter ends. Slice into 1-inch thick rounds.
  • Rounds into prepared baking pan. Bake at 400°F for about 14-16 minutes or until lightly browned. Allow to cool slightly on a wire rack.
  • In a medium mixing bowl, cream the cream cheese and butter with an electric mixer. Beat in the powdered sweetener and vanilla extract. Add in a little low carb milk (coconut or almond) if needed to thin the icing.