Ingredients

• 5.6 oz or 1 1/2 cups (160g) mozzarella cheese
• 2 oz (57g) cream cheese
• 2 egg whites
• 6 drops Sucralose or Stevia
• 1/2 tsp vanilla extract
• 1/2 tsp caramel extract
• 3/4 tsp xanthan gum
• 1/4 tsp salt
• 1/4 cup oat fiber
• 2 Tbsp whey protein isolate (plain or vanilla)
• 1.5 tsp baking powder
• 1/2 tsp cinnamon
• 1 1/2-2 tsp cinnamon
• 1 -2 rounded Tbsp powdered erythritol
• 2 Tbsp melted butter

Directions

• Preheat oven to 350'
• Mix dry ingredients and 1/2 tsp of cinnamon in a small bowl and set aside.
• Mix the extracts and Sucralose or stevia to the egg whites in a separate small bowl,
• In a microwavable bowl, put mozzarella cheese and cream cheese in microwave for 40 seconds stir, then another 30 seconds until melted. Stir vigorously until cheeses are well blended, add egg white mixture, add dry ingredients, quickly stir and kneed until a dough forms.
• Roll the soft warm dough between two sheets of parchment paper and form into a rectangle. Brush with melted butter and sprinkle with cinnamon and erythritol or swerve. Roll, and cut into 1" slices and place in a non stick cake pan or muffin tin. Brush with more melted butter and sprinkle cinnamon and sweetener on top. Bake 20 to 25 minutes until golden brown.
• Buns can be frosted right away while hot with a glaze made of powdered swerve vanilla and heavy whipping cream, or sweetened cream cheese

Notes

• Options:
• Add a 1-2 Tbsp of chopped pecans with the cinnamon/sweetener
• *Note that Oat Fiber is not the same as Oat Bran or Oat Flour
• Recipe by Gloria Koch, and modified by Rosemary Anderson
• Photo credits: Joan Snydmiller

Photos