Berries and Cream Cinnamon Rolls Recipe

Ingredients:

• 2 cups almond flour
• ½ cup coconut flour
• 1 cup unsalted butter (softened)
• ¾ cup erythritol (or any keto-friendly sweetener)
• 1 tsp vanilla extract
• 2 large eggs
• ½ tsp baking soda
• ½ tsp sea salt
• 1 cup sugar-free chocolate chips
• Optional: ½ tsp cinnamon or ¼ tsp xanthan gum for a chewier texture

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix dry ingredients: In a bowl, whisk together the almond flour, coconut flour, baking soda, and sea salt. Set aside.
3. Cream butter and sweetener: In a large mixing bowl, beat the softened butter with erythritol until light and fluffy. Add the vanilla extract and eggs, one at a time, and mix until combined.
4. Combine dry and wet ingredients: Slowly add the dry ingredients to the wet mixture, mixing well to form a dough. Stir in the sugar-free chocolate chips.
5. Scoop and shape: Use a cookie scoop or spoon to portion the dough onto the prepared baking sheet, leaving some space between each cookie.
6. Bake: Bake for 12-15 minutes or until the edges are golden brown. The cookies will be soft when removed from the oven but will firm up as they cool.
7. Cool and enjoy: Allow the cookies to cool on the baking sheet for 10-15 minutes before transferring them to a cooling rack.

These Keto Chocolate Chip Cookies are low-carb, sugar-free, and perfect for a keto-friendly treat!