Cinnamon Roll Pizza
A keto cinnamon-roll-flavored crust baked in a pie pan and topped with cream cheese icing.
Ingredients
| 1 cup | 240 ml | almond flour |
| 2 tsp | 10 ml | baking powder |
| 1/4 cup | 60 ml | brown erythritol |
| 1 tsp | 5 ml | vanilla extract |
| 1 tsp | 5 ml | cinnamon powder |
| 2 | eggs | |
| 1/4 cup | 60 ml | butter, softened |
| 2 tbsp | 30 ml | almond milk |
| 1 tbsp | 15 ml | cream cheese, softened (icing) |
| 1/4 cup | 60 ml | powdered erythritol (icing) |
| 1 tsp | 5 ml | vanilla extract (icing) |
| 1 tbsp | 15 ml | almond milk (icing) |
Instructions
- Preheat oven to 350F.
- Cream butter and erythritol in a bowl.
- Stir in the eggs and vanilla extract.
- Sift in the flour, baking powder, and cinnamon powder.
- Gradually stir in the milk.
- Pour the mixture into a 9" pie pan and bake for 10-12 minutes.
- Meanwhile, whisk together all ingredients for the glaze.
- Take the crust out of the oven and leave to cool.
- Once completely cool, spread prepared glaze on top.
- Slice and serve.