KETO INSTANT POT RECIPE: Strawberry Cinnamon Rolls

Cinnamon rolls hold such a happy place in my heart, and I’ve learned from readers of my past cookbooks that I’m not alone in that sentiment! The base of this recipe is “fathead dough,” a keto staple that you can use to make all kinds of sweet and savory baked goods. For even more strawberry flavor, you can replace the sweetener with a tablespoon of sugar-free strawberry preserves.

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Serves: 5

Active prep time: 30 minutes

Cook time: 25 minutes

INGREDIENTS

Melted butter, for the cake pan
For the filling:3 tablespoons butter or ghee
3∕₄ cup finely chopped strawberries
2 tablespoons granular erythritol
2 teaspoons ground cinnamon

For the fathead dough:

3∕₄ cup shredded mozzarella cheese (3 ounces)
2 tablespoons cream cheese
1 large egg, lightly beaten
3∕₄ cup coconut flour

For the frosting:

4 tablespoons cream cheese, at room temperature
2 tablespoons butter, at room temperature
2 tablespoons heavy cream
1 tablespoon erythritol
1∕₄ teaspoon vanilla extract

DIRECTIONS

1. Generously brush a 6-inch metal cake pan with a removable bot-tom with some melted butter. Set the pan aside.

2. Make the filling: In a small microwave-safe bowl, microwave the butter to melt, about 30 seconds. In a bowl, stir together the strawberries, erythritol, and cinnamon. Set the melted butter and the strawberry mixture aside.

3. Make the fathead dough: In a microwave-safe medium bowl, combine the mozzarella and cream cheese and microwave for 30 seconds. Stir and microwave another 30 seconds. Stir and add the egg and coconut flour and stir until well combined. Shape into a ball. (If the dough is sticky, sprinkle with a little additional coconut flour.)

4. Cut two 12-inch lengths of parchment paper and coat with cooking spray. Place the dough between them. Roll the dough into a 7 × 10-inch rectangle about 1∕4 inch thick. Peel off the top piece of parchment paper. Brush about 1 tablespoon of the reserved melted butter over the dough. Sprinkle with the strawberry filling, leaving a 1∕₂-inch border.

5. Starting from a short side, roll up the dough. Cut the roll crosswise into ten 1∕₂-inch-thick rolls. Arrange the rolls cut-side up in the prepared pan. Brush the roll tops with 1 tablespoon of the melted butter. Cover with two layers of paper towels, then tightly cover the top and bottom of the cake pan with foil.

6. Pour 2 cups water into the Instant Pot. Place a trivet with handles in the pot and place the pan on the trivet. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 25 minutes. At the end of the cooking time, use a natural release to depressurize. Remove the trivet from the pot and let the rolls cool 10 minutes before frosting.

7. Make the frosting: In a small bowl, use a fork to stir together the cream cheese, butter, heavy cream, erythritol, and vanilla. If necessary, stir in additional cream to reach a spreadable consistency. Spread frosting over the rolls before removing them from the pan. Serve warm.

Per serving: Calories: 330 • Total Fat: 27 g • Protein: 9 g • Total Carbs: 21 g • Fiber: 7 g • Erythritol: 7 g • Net Carbs: 7 g