Ingredients and Directions:
Filling:
1 package of cooked bacon (reserve 2 slices for top)
3 tbsp room temp butter
1/4 golden monkfruit
1 tsp cinnamon
Mix all ingredients in a bowl.
Dough:
3 cups shredded mozzarella
2 oz cream cheese
2 cups almond flour
2 tbsp original monkfruit
1 tbsp baking powder
1 scoop TeamKeto Vanilla c8
1 scoop TeamKeto Salted Caramel Collagen
In a microwaveable bowl add shredded cheese and cream cheese. Once done, cover with plastic wrap microwave for 1 minute and an additional 30 seconds if needed. Using a food processor, add in melted cheese mixture and add in all dry ingredients. Mix until a smooth dough forms.
Place dough onto parchment paper and cover with another on top. Roll out dough to rectangle shape. Cut off uneven edges and re-work them until an even rectangle forms. Spread butter and cinnamon mixture. Sprinkle 6 slices of crumbled bacon evenly over dough.
Slowly and tightly roll dough using the parchment paper.
Once roll is formed, cut 1 inch to 1 1/2 inch rolls, will make 13 rolls. You can either place them in greased cup cake tin or can be cooked in a circular cake pan. Bake at 350° up to 26 minutes until tops are golden brown.
Icing:
1/2 cup powdered monkfruit
1/4 to 1/2 cup of heavy whipping cream (depends how thin you want the icing to be)
1 to 2 tsp of mapleine extract (depends how deep of a flavor you want)
Place about 1/2 tbsp of mixture over each roll. Sprinkle tops with remaining bacon.
Best served warm. Enjoy!
Makes 1 dozen
Macros per roll: 217 cal, 19g fat, 9g protein, 2g net carbs
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1 comment
I’m for sure to make these thanks for recipe