Ingredients
Method
Preparation
- In a large mixing bowl, combine almond flour, baking powder, and 1 teaspoon of cinnamon. Mix well.
- In another bowl, beat the eggs until well blended, then add them to the dry ingredients.
- Mix everything until a dough forms. If it's too crumbly, add a little water, one tablespoon at a time.
- Place the dough between two sheets of parchment paper and roll into a thin rectangle.
- In a bowl, mix softened cream cheese, erythritol, and vanilla extract until creamy.
- Spread the cream cheese mixture over the rolled dough, then sprinkle a little extra cinnamon on top.
- Carefully roll the dough into a log, making sure to keep the filling contained.
- Cut the log into bite-sized pieces.
Cooking
- Heat coconut oil or butter in a skillet over medium heat.
- Fry each roll until golden brown and crispy on all sides, about 2-3 minutes per side.
- Let them cool slightly, sprinkle with sugar-free powdered erythritol if desired, and serve warm!
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to three days. For longer storage, freeze on a baking sheet until firm, then transfer to a freezer bag for up to one month. To reheat, heat in a toaster oven for 5 minutes or in a skillet over low heat.