Mix all of Ingredient A together. Combine all of Ingredient B.

Add the keto flour mix. Process until smooth.

Once smooth, gradually add Ingredient C. Continue processing on high speed for 10 minutes until the dough is smooth, elastic, and bouncy.

The dough will look like this. Very stretchy, and can be pulled without breaking. Shape into a ball and let it rest in a covered bowl while we make the filling.

MAKE THE FILLING: Mix all the filling ingredients together. Stir until well combined.

Now let's make the cinnamon rolls. Divide the dough into two. Flatten into a rectangle (I use a greased pan to prevent sticking). Spread the filling. Roll up.

Cut into 8 pieces. Arrange in a pan. Leave space between rolls as they will expand. I got 17 pieces.

Let proof (rise) for 2 hours, or longer if desired. Once risen, brush with melted butter and bake at 300°F (150°C).

Now make the Cream Cheese glaze. Start by beating the cream cheese and butter until smooth.

While the mixer is running, warm the whipping cream and sugar until the sugar dissolves and the cream is warm, either in a pan or microwave (do not boil).

Add the warm whipping cream to the cream cheese and butter mixture.

Mix until well combined and the glaze is not too thick (slightly runny). If it's too thick, add warm water starting with 1 tablespoon.

Serve the warm Cinnamon Rolls with cream cheese glaze.