Step 1

Start by proofing the yeast. In a small bowl, combine very warm but not scalding water (105-110 degrees) with the yeast and sugar of choice. The yeast will eat the sugar so it will not affect the carb count. Slightly whisk together and set aside for around 10 minutes or until foamy.

Step 2

In a large mixing bowl, whisk together the finely ground almond flour, flaxseed meal, coconut flour, sweetener, sea salt, baking powder, and xanthan gum or psyllium husk powder.

Step 3

Stir in the melted and slightly cooled butter (you don't want to scramble the eggs or kill the yeast!), sour cream or coconut cream, eggs, apple cider vinegar, and the proofed yeast. The batter will be very thick and sticky (it's not like traditional dough), but be persistent and get it all mixed really well. *Note- If it's too wet and sticky to work with, you can add almond flour, a few tablespoons at a time, until the dough comes together. However, it should still be fairly soft and sticky.

Step 4

To roll out: Tear off a long piece of parchment paper and lightly dust it with coconut flour. Then, put the dough on the parchment paper and cover it with plastic wrap. Using your hands or a rolling pin, spread the dough into a rectangle that's approximately 10 x 12 inches.

Step 5

In a small bowl, mix together the filling ingredients. Then, spread the filling over the dough, leaving the bottom inch dry.

Step 6

Remove the plastic wrap and start rolling the dough as tightly as possible towards the dry end. Lift up the parchment paper as you go, using it as an aid if needed. Go slowly and patch up any cracks as needed. Seal the edge with your fingertips. *Note- If the dough is too sticky to roll up, pop it in the freezer for around 15 minutes, or until firm enough to work with.

Step 7

Using a sharp, greased knife cut into 8 equal-sized rolls.

Step 8

Transfer the rolls to a lightly greased pie pan or 9x9-inch baking dish, cut side up. Slightly press down on each roll with your palm and reshape as needed.

Step 9

To rise: Tightly cover the rolls with plastic wrap or aluminum foil and preheat the oven to 150 degrees. When the oven is preheated, turn the oven off, add the rolls, and leave the door cracked. After 30 minutes, close the door to finish rising. Allow to rise for 60 to 90 minutes.

Step 10

Remove the rolls and preheat the oven to 400 degrees. Once heated, bake uncovered for 5 minutes. Reduce heat to 350 degrees and bake an additional 15 - 20 minutes or until centers look set and tops are a deep golden brown.

Step 11

Top with either the Keto Icing or Keto Cream Cheese Frosting while rolls are still hot.

Step 12

In a medium-sized mixing bowl, whisk together all ingredients. Thin with non-dairy milk as needed. Pour over hot rolls. Unused frosting can be stored covered in fridge for 2-3 days. Slightly warm before using.

Step 13

Add the room temperature butter and cream cheese to a large bowl and beat with an electric mixer until combined, about 2 minutes.

Step 14

Slowly beat in the powdered sweetener until thick and creamy, scraping down the bowl as necessary.

Step 15

Beat in the vanilla until incorporated. Thin with non-dairy milk and thicken with additional powdered sweetener if needed.

Step 16

Frosting is best eaten the same day, However, leftover frosting can be stored, tightly covered, in the fridge for 2 to 3 days.