Almond Flour: I recommend using blanched almond flour (blanched almond without their skins that have been processed into a fine flour) for a lighter final texture as opposed to almond meal (whole almonds processed into a meal) as almond meal tends to result in a denser and grittier texture.

Mozzarella Cheese: Mozzarella cheese helps to bind the ingredients better together, and gives the cinnamon rolls their chewy texture, so make sure you don’t skip it.

Eggs: Eggs are necessary for binding the ingredients together and to give the dough a little rise. So make sure add it in.

Vanilla Extract: I like adding vanilla extract for extra flavor, but feel free to swap it out with almond extract if you prefer a stronger almond taste.

Baking Powder: Baking powder is the only leavening agent to help the dough rise, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Erythritol: I used granulated erythritol for a low-calorie sweetener. However, if you prefer, you can replace the 1/4 cup of erythritol with 3 tablespoons of sugar in the dough, and replace the 1/3 cup erythritol with 1/4 cup sugar in the filling. 

Powdered Erythritol: For the glaze, I’ve used powdered erythritol, but you can replace it with 1/4 cup powdered sugar (also known as confectioner’s sugar) if you prefer. It’s important that the sugar is in powdered form as you need that texture for it to dissolve and create a smooth glaze.

Cream Cheese: If you prefer not to use cream cheese, you can replace it with equal parts mascarpone cheese.

Butter: I used regular butter, but if you have to restrict the salt you take, you can use unsalted butter instead.

Ground Cinnamon: Since this is a recipe for cinnamon rolls, ground cinnamon is a key ingredient, so definitely make sure to add it in.