Lemon Blueberry Rolls

Dough:

3 cups shredded mozzarella cheese

2 oz cream cheese 

2 cup almond flour

1 tbsp baking powder

2 tsp lemon extract 

1 scoop TeamKeto Vanilla c8

In a microwaveable bowl, melt mozzarella and cream cheese for 60 seconds. If needed, heat for another 15 seconds. Once melted, mix and add in almond flour, baking powder, and c8. Mix until well-combined. On parchment paper, place dough and place another sheet of parchment paper on top. Roll out dough into a rectangle shape. 

Filling:

Butter layer -

3 tbsp softened butter

1 tsp lemon zest

1/4 cup granulated monkfruit sweetener

Mix in a bowl.

Blueberry layer -

3 oz blueberries

1/4 cup monkfruit sweetener

1/4 tsp xanthan gum

In a small sauce pan, add blueberries and monkfruit. Allow to cook then smash blueberries until jam consistency. Add in xanthan gum. If you have an immersion blender, blend until xanthan is well-mixed. If you do not have a blender, just mix until xanthan is dissolved, then allow to cool.

Spread butter on dough mixture over dough, then spread strawberry mixture over that.

Roll dough tightly using parchment paper until it forms a roll. Slice into 14 even rolls. Place in a baking dish or cupcake pan. Don't forget to grease your bakeware if not using parchment paper. Bake in oven at 350° for 25-35 minutes or until golden brown. Allow to cool.

Icing: 

1/4 to 1/2 cup powdered monkfruit sweetener

1-2 tbsp lemon juice

Spread over rolls and serve warm 

Makes 14 rolls

Macros per roll: 184 calories, 14g fat, 10g protein, 3g net carbs

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