Pumpkin Pecan Cinnamon Rolls
I love everything pumpkin in the fall! On the weekends I love making my pumpkin pecan cinnamon rolls for the family. They are simple to make, sugar-free, low-carb, delicious, and the perfect treat to pair with a warm cup of tea or hot cocoa!
Pumpkin Pecan Cinnamon Rolls
Ingredients
- 1 1/2 cup shredded mozzarella cheese (part-skim low moisture)
- 2 ounces cream cheese
- 1 1/4 cup almond flour
- 1 Tbsp vanilla extract
- 1/4 tsp baking soda
- ¼ tsp baking powder
- 2 Tbsp Golden Lakanto/Brown Swerve or plain erythritol/monkfruit
- ½ Cup pumpkin puree
- ½ Cup pecans (61g), chopped
- ¼ Cup butter, softened
- ¼ Cup + 2 Tbsp Golden Lakanto/Brown Swerve or plain erythritol/monkfruit
- 2 tsp maple extract
- 2 tsp pumpkin spice
- 4oz cream cheese
- 3 Tbsp butter
- 1 tsp maple extract
- ½ Cup powdered erythritol/monkfruit
Instructions
- Preheat the oven to 400F.
- In a large microwavable safe bowl melt the mozzarella and cream cheese together for 1 minute. Stir, then heat another minute and stir. It should be smooth at this point.
- Add 2 Tbsp of powdered erythritol to the dough as well as remaining ingredients for the dough and mix (use damp hands to help mix). Microwave the mixture for 30 seconds to then mix one last time until the mixture is mostly smooth and dough like.
- Lay a piece of parchment paper done on the counter and place the dough on top. Use your hands to flatten it out into a rectangle the best you can. Then place a second piece of parchment paper on top and roll the dough with a rolling pin (or a wine bottle or something similar if you don’t have one) to get the dough a bit thinner (you want it a little shy of ¼ inch thick).
- Once the dough has been rolled out mix the butter, ¼ Cup brown swerve, maple extract, pumpkin spice, and pumpkin well and spread evenly over the dough.
- Top with the pecans and sprinkle the remaining brown swerve.
- Now, carefully take the bottom parchment paper and use it to roll the dough into a roll (do NOT touch the dough with your hands its very sticky). After each turn make sure to use the paper to press down.
- Slice the roll into 9 “cinnamon rolls” and place on a greased pie pan or baking dish.
- Bake for 30-35 mins. Until slightly golden. Remove and allow to cool for 10 mins. Don't over bake. The rolls finish setting and harden as they cool.
- While the rolls are cooling whip together the frosting until smooth. Spread over the rolls and enjoy!
Notes
1. Once you bake them you can cut them and freeze them. You can microwave them for 30 seconds when you are ready to enjoy at a later time!
Nutrition Facts
Calories
346Fat
33 gNet carbs
4 gProtein
10 gTo obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate. I do my best to provide the nutritional information based on the ingredients that I use. All information and tools presented and written within this site (keto4karboholics.com) are intended for informational purposes only. I am not a certified nutritionist or registered dietitian and any nutritional information on keto4karboholics.com should only be used as a general guideline. Statements within this site have not been evaluated or approved by the Food and Drug Administration.