The Stewardessen Breakfast Club

For an extra decadent morning.

Some days require a little extra decadence. Either because they are especially grey, or especially bright. Or they are a Valentine’s Day or Birthday spent alone, or just because we love ourselves and want a little glamour in our morning routines.

The fact that these cinnamon rolls are Keto is a personal choice. I am neither particularly curvy, nor particularly slim, and I have no interest in body shaming anyone. Be the size you are and eat the foods you like; as long as you are happy with yourself. I stand by that.

I, however, am currently not happy with myself. It’s not about the size number in my clothes, or the way I look in the mirror; it’s about the way I feel when I move through life. The German language has the term “Kummerspeck”. It is a sad, but also endearing way to describe the weight one gains while grieving. I have done my fair share of grieving over the past few weeks, and now I’d like to shift my Kummerspeck to feel more like myself again. And Keto has been good for me in the past.

But of course you are free to browse the baking books or roam the internet to find a “normal” cinnamon rolls recipe. Just be good to yourself.

Cinnamon Rolls Recipe

(makes 6 rolls) netC 12g, F 24g, P 10g

1 c. almond flour

1 tbsp. coconut flour

2 tbsp. granular Swerve (or other sugar alternative)

0.5 tbsp. baking powder

1 large egg

1tsp. vanilla extract

1 c. grated mozzarella

2 oz. cream cheese

coconut oil spray

3 tbsp. brown Swerve

0.5 tbsp. sweet cinnamon

1. You need three bowls: In the largest bowl mix together almond and coconut flour, granular Swerve, and baking powder. In the smallest bowl mix the egg and vanilla extract. In the third bowl microwave the mozzarella and cream cheese until soft and gooey.

2. Add the egg mixture and melted cheese into the dry ingredients and knead into a well combined dough ball.

3. Between two sheets of baking paper roll the dough out into a rectangle, spray with the coconut oil, and sprinkle with brown Swerve and sweet cinnamon, then roll the dough into a long log. If you start from the long end, you will get six rolls; if you start from the short end, you will get fewer rolls, but with more layers. Chill the rolled up dough for 10 minutes.

4. While the dough is chilling, pre-heat the oven to 180°C, and line a metal brownie tray with baking paper and spray with coconut oil. Slice the dough log into six pieces (or fewer if you started from the short end), arrange them in the brownie tray, and spray with more coconut oil.

5. Bake the cinnamon rolls for 20-25 minutes until golden. Let them cool slightly before serving, hot cheese will burn your tongue.

Done. Enjoy.

If you have any questions, suggestions, or feedback, leave a comment below.

N.