Step 1

Preheat oven to 325 degrees.

Step 2

Combine almond flour, protein powder, sweetener, baking powder, xanthan gum, cardamom and salt to a medium bowl. Mix until combined.

Step 3

Mix in 1/2 cup melted butter, sour cream and hot water.

Step 4

Place dough in between two sheets of parchment paper and press and roll into a rectangle shape about 1/4 inch thick using a rolling pin.

Step 5

In a small bowl, golden sweetener, cinnamon, ground nutmeg and a pinch of salt.

Step 6

Using a pastry brush or the back of a spoon, spread 2 tablespoons melted butter onto the top of the rectangle of dough. Sprinkle cinnamon sweetener mixture on top the butter.

Step 7

Starting at the long end of the rectangle dough, tightly roll up the dough over the filling. Cut the dough crosswise into even slices (about 1 inch thick). Arrange sliced cinnamon rolls onto a parchment lined baking tray or dish. If dough is sticky and too soft to cut, refrigerate the dough for 30-60 minutes before slicing.

Step 8

Bake at 325 degrees for 16 to 20 minutes or until the rolls are golden brown on top.

Step 9

To make the buttered keto icing, combine butter, powdered erythritol and vanilla in a small bowl. Microwave for 20 seconds if mixture is too thick. Drizzle over baked cinnamon rolls.

Step 10

To make the keto cream cheese frosting, beat together cream cheese, butter and powdered erythritol in a medium bowl until light and fluffy. Spread on top of cool cinnamon rolls.