• Add the water and maple to a glass bowl. Warm, Bain Marie style, over a pan of simmering water to 105 - 100F. If you don’t have a thermometer, you want the water to feel just warm. Not hot or you will kill the yeast.
• Remove bowl from the pan and add the yeast. Cover the bowl with a clean tea towel and allow to rest for 10 minutes. The mixture should be bubbly. If not, start again as too cold water won’t activate the yeast, and too hot will kill it.
• Once the yeast has proofed (foamy), add the eggs, melted butter and apple cider vinegar. Use a hand mixer or a stand mixer and process until combined.
• Add all the dry ingredients to a clean large bowl: almonds, coconut flour, psyllium powder, whey protein powder, allulose, xanthan gum, baking powder and salt. Use a hand mixer to mix well.
• Scoop about 3/4 cup of dry mix into the wet at a time, mix with your hand mixer, gradually adding more dry mix until it’s all used up. Mix well to combine then allow the dough to sit for 10 minutes.
• The dough should still be sticky.
• Split the dough into 2 to make it easier to roll. Oil your hands with some avocado oil. This is crucial to stop the dough sticking to them and make it easier to roll.
• Spread the first piece of dough on a silicone mat or pieces of parchment paper about 1/2 inch thick.

  Recipe Note: If you make a quantity of 8, it will be about a 15 x 20 inches large rectangle.

CINNAMON FILLING

• Mix the granulated sweetener with cinnamon and ginger and sprinkle half all over the rectangle leaving about 1 cm round the edge.
• Hold the mat / parchment and gently roll up the dough to create a log.
• Cut into pieces using a sharp knife, oil your knife for clean cuts.
• Repeat for the remaining dough. Recipe Note: Overall, you will have 2 logs, each log you will cut half your servings (5 rolls) per log.
• Line a 9-inch springform pan with parchment paper and lightly grease with butter, ghee or coconut oil. Add the rolls cut side up leaving a bit of a gap in-between as they will expand as they proof and cook.
• Preheat the oven to its very lowest setting 40 - 50F.
• Place the rolls in the oven and let the proof for 50 minutes.
• Once proofed (they will increase in volume), remove from the oven. Raise the oven temperature to 350F / 180C / 160 fan.
• Brush the buns with melted butter.
• Loosely cover the low carb cinnamon rolls with aluminum foil (don’t seal the edges over the tin) and bake for 35 minutes. Remove the foil for the last 5 - 10 minutes of the baking process to brown the top. Allow to cool.

CREAM CHEESE FROSTING

• Whisk all the ingredients together in a small bowl until smooth. Adjust the sweetness to taste and add water, if desired, to thin.
• To serve, spread cream cheese frosting on the top of the cinnamon rolls.

STORAGE

• Airtight container for 4 days of freezer for 3 months.