Mix the shredded/grated cheese, almond flour, sweetener, and baking powder in a microwaveable bowl. Add the cream cheese to the top. Microwave on HIGH for 1 minute. Mix the dough then microwave again for 30 more seconds.
Add the egg and vanilla to the dough and knead with a silicone spatula until well incorporated and a dough ball forms.
Place the dough in between 2 pieces of baking parchment/paper. Use a rolling pin to roll the dough out into a rectangle about ¼ inch thick and about 14 inches in length. This is easiest to do while the dough is still warm. Remove the top layer of parchment paper.
Assembling cinnamon rolls
Generously brush the melted butter over the entire top surface of the dough. Mix the cinnamon and sugar together and then sprinkle over the butter leaving about 1-inch space around the edges without any cinnamon/sugar.
Roll the dough up tightly to create a long cylinder. Start at one of the long ends and roll completely to the other side.
Cut the uneven ends off at both sides of the roll and discard. Then cut the roll into 12 equal pieces about 1-inch thick. Place each one in a baking pan with the spiral facing up.
Bake at 220C/425F for 12-15 minutes, or until golden. Remove the cinnamon rolls from the oven and let cool for a couple of minutes. While the cinnamon rolls are still warm add 1 teaspoon of sugar-free cream cheese frosting to the center of each roll then spread it out. Serve warm and enjoy!
Sugar-free cream cheese frosting is optional and has not been included in the nutritional information above as some people choose not to add extra sweetener or frosting to keep their carbs low.Sugar-free cream cheese frosting is only 0.3g net carbs per tablespoon.