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Lemon Raspberry Sweet Rolls

Lemon Raspberry Sweet Rolls

This makes a total of 8 servings of Lemon Raspberry Sweet Rolls. Each serving comes out to be 272.25 calories, 23.18g Fats, 5.24g Net Carbs, and 10.04g Protein.
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Ingredients
  

For the lemon cream cheese filling:

  • 4 oz. cream cheese room temperature
  • 2 tbsp. butter room temperature
  • 2 tbsp. stevia erythritol blend*
  • ½ tsp. vanilla extract
  • 1 tsp. lemon extract
  • Zest from one lemon about 2 teaspoons
  • 1 tsp. lemon juice

For the raspberry sauce:

  • 2 tablespoons stevia erythritol blend*
  • ¼ teaspoon xanthan gum
  • 1 tablespoon water
  • 2 teaspoons lemon juice
  • ½ cup frozen raspberries

For the dough:

  • 1 cup super fine almond flour
  • ¼ cup stevia erythritol blend*
  • ¼ teaspoon xanthan gum
  • 1 ¼ teaspoons baking powder
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups part-skim mozzarella cheese

For the lemon glaze: (optional)

  • 2 tablespoons butter room temperature
  • ½ ounce cream cheese room temperature
  • ¼ teaspoon vanilla extract
  • 2 tablespoons stevia erythritol blend*
  • 1 teaspoon lemon juice
  • ¼ teaspoon lemon extract
  • 1 ½ tablespoons unsweetened almond milk room temperature

Instructions
 

Lemon Cream Cheese Filling:

  • Use an electric mixer to beat the cream cheese, butter, sweetener, vanilla extract, lemon extract, lemon zest, and lemon juice until smooth. Set aside.

Raspberry Sauce:

  • In a medium saucepan, whisk together sweetener and xanthan gum. Gradually add water and lemon juice while whisking.
  • Set heat to medium-low. Add frozen raspberries, stirring constantly. Just when the sauce begins to simmer, remove from heat and set aside.

Dough:

  • Preheat oven to 350 degrees Fahrenheit. Spray a 9” circular pan with coconut oil or grease with butter. Have two 15 inch sheets of parchment and a rolling pin handy.
  • Prepare a double boiler. A medium saucepan with a medium bowl that will sit on top works fine for this purpose. Add about 2 inches of water to the saucepan or lower part of the double boiler. Place over high heat and bring to a simmer uncovered. Once simmering, reduce heat to low.
  • Meanwhile in the top-part of the double boiler (with it not over the water) combine the almond flour, stevia/erythritol sweetener, xanthan gum, and baking powder using a whisk.
  • Stir in the egg and vanilla extract. The mixture will be very thick.
  • Stir in the mozzarella cheese and place the bowl over the pot of simmering water. Be sure to protect your hands from the hot bowl and the steam escaping the pot. A silicone mitten works well for this purpose.
  • Stir the mixture constantly while the cheese melts and combines with the flour. It will begin to look like bread dough.
  • When the cheese has melted completely, transfer the dough to a prepared piece of parchment. Knead the dough a few times to completely combine the flour mixture and the cheese. Pat dough into a rectangular shape and cover with the second piece of parchment. Roll out dough into about 12" X 15" rectangle. Remove top parchment.
  • Evenly spread the lemon cream cheese filling on the dough, leaving about ½ inch uncovered on the edges. Spread the raspberry sauce over the lemon cream cheese filling.
  • Starting at the long side, roll the dough into a log shape. Press the outside long edge to seal.
  • Using a serrated knife, gently cut the log crosswise into 8 pieces. Arrange rolls in the prepared pan with one roll in the center and the rest circled around it.
  • Bake for 24-26 minutes, or until golden brown.

Lemon glaze:

  • In a small bowl, beat butter and cream cheese with an electric mixer until smooth.
  • Add vanilla, sweetener, lemon juice, and lemon extract and blend until incorporated.
  • Gradually add the almond milk, about a teaspoon at a time, beating the mixture between each addition.