Oopsie Cinnamon Rolls

• Vegetarian
• Gluten free

• Refrigerated

  • 8 Eggs

• Canned Goods

  • 1 scoop Vanilla protein powder

• Condiments

  • 20 drops Liquid stevia
  • 14 packets Splenda

• Baking & Spices

  • 4 tsp Cinnamon
  • 1/8 tsp Cream of tartar
  • 1 dash Salt
  • 2 tbsp Swerve confectioners sweetener
  • 2 tsp Vanilla

• Nuts & Seeds

  • 3/4 cup Pecans

• Dairy

  • 16 oz Cream cheese
  • 2 tbsp Heavy cream
  • 10 tbsp Kerry gold butter

Found on theketomysuccess.com

Description

Ingredients

• 8 eggs, separated
• 8 oz. cream cheese
• 1 tsp vanilla extract
• 1/8 tsp cream of tartar
• 6 packets Splenda
• 1 scoop vanilla protein powder (about 1/4 cup)
• dash Salt
• Optional: 1-2 tbsp. Torani Sugar-Free Brown Sugar Cinnamon syrup
• 8 tbsp. Kerry Gold butter
• 4 tsp cinnamon
• 8 packets Splenda
• 3/4 cup chopped pecans
• 8 oz cream cheese, room temperature
• 2 tbsp. heavy cream
• 1 tsp vanilla extract
• 2 tbsp. Kerry Gold butter, room temperature
• 2 tbsp. Swerve confectioners sweetener
• 20-30 drops liquid stevia
• *Top the rolls with the remaining 1/4 cup chopped pecans

Directions

• Preheat oven to 300F.
• Start by separating the egg whites from the yolks in separate bowls.
• Whip the egg whites with the cream of tartar until stiff peaks form, about 5 minutes. In a separate bowl, combine cream cheese with egg yolks, vanilla extract, protein powder, sweetener, salt, and coffee syrup.
• Gently fold the egg whites into the yolk mixture until combined. Spread half the oopsie batter evenly onto two sheet cake pans covered with parchment paper and bake 25-30 minutes. Let cool 5-10 minutes.
• Spread the melted butter, cinnamon, and sweetener mixture over the cake layer leaving about 1/4 inch space around. Top the butter mixture with the chopped pecans and roll up.
• Cream all the ingredients together in a large bowl or stand mixer. If the frosting is too thick, simply add a little more cream to loosen it up. Spread generously over cinnamon rolls and then top with remaining chopped nuts.
• You can use powered Erythitol to put on a tea towel to roll the cake. (Diana says: I used Cinnamon powder to help keep from sticking, but you can any other sugar free powder).
• Whip the heavy whipping cream until soft peaks. Beat the softened cream cheese until creamy and add to the whipped cream, and blend together in the mixer. Add sweetener and liquid sugar free syrup or vanilla extract to taste for flavor and chill in the refrigerator until you need it.
• Coat with glaze (below).

Nutrition