INGREDIENTS:

For Rolls

Mozzarella Cheese - 1 cup

Almond Flour - ¹/₂ cup

Cream Cheese - 2 tablespoons

Butter - 2 tablespoons - melted

Egg - 1 large

Baking Powder - 1 teaspoon

Erythritol - 1 tablespoon, powdered

Cinnamon - 1 teaspoon

For Frosting

Heavy Cream - 2 tablespoons

Cream Cheese - 2 tablespoons

Erythritol - 2 tablespoons, powdered

Liquid Stevia - to taste

DIRECTIONS:

1.  Preheat oven to 425 degrees.

2.  In a medium bowl, combine mozzarella and cream cheese.  Melt down cheese.  Form into a ball of dough.

3.  In a separate bowl, mix together almond flour, erythritol, and baking powder.  Add egg to mixture.  Mix well.

4.  Knead almond flour mixture into cheese mixture.  This will take a while.  If the dough feels too sticky, feel free to add some more almond flour.

5. Lay the dough out on parchment paper.  Cover with an additional piece of parchment paper.  Use a rolling pin to roll out the dough.  You want the dough about ¹/₂ inch thick.  You want the dough to be in a somewhat rectangular shape for when you roll the dough.

6.  Coat the dough in melted butter, cinnamon, and any granulated sweetener.

7.  Roll the dough into a little cinnamon roll log.

8.  Gently cut the roll into 4 equal parts.  Bake in the oven for 20-25 minutes.  Cover with frosting.  Bake for 1-2 mins.

For Frosting:

In a food processor, blender, or with an electric mixer, mix cream until whipped.  Mix in cream cheese.  Add sweetener to taste, either liquid stevia or powdered Erythritol or Xylitol.

For a piping bag, place the mixture into a sandwich bag.  Let out air and seal bag.  Cut off tiny corner.