Pre-heat oven to 350*F.
In a small bowl, whisk together your almond flour, sweetener, baking powder, xanthan gum and salt. Set aside.
In another microwavable bowl, melt your mozzarella in 30s increments until you can easily stir it (it took about 1 min for me in total).
Add your already whisked egg and your dry ingredients to the melted mozzarella and stir very well until a dough starts to form. At first the mozzarella may not completely stick to the other ingredients. This is okay, just begin to knead the dough like you would bread dough until the mozzarella is incorporated.
If the mozzarella still doesn’t want to blend into the other ingredients after a minute or two of kneading, place everything back in the microwave for 10-15s and then knead the dough again. Repeat this as needed until all ingredients are incorporated well and you can form a nice clean ball.
Roll out your ball of dough between two sheets of greased parchment paper about 1/8th of an inch thick. (Thin but still thick enough so it won’t fall apart easily)
Form it into a rough rectangle and if you'd like you can cut off the edges to make your rolls look neater.
Next, mix your blueberries in a small bowl with the rest of the filling ingredients, then pour the coated blueberries over your dough, spread the blueberries out somewhat evenly over the dough, it doesn't have to be perfect.
Roll up the dough from the longest side to the other long side (length to length) until you have a long tube shape. Be careful to enclose the blueberries in the dough without smushing them. Then press the edge of the dough gently into the rest of the roll to seal it shut.
Also pinch the ends of the tube shut to prevent any blueberry leakage while slicing. Now you can slice the tube into pieces with a sharp knife. (I cut 9 pieces for mine).
Place the rolls into individual greased muffin tins or in a large round greased dish. Bake for 20-30min or until lightly browned on the edges but still soft in the center.
Let them cool for a bit before attempting to lift them out of the dish or muffin tins. Use a knife or spatula when you are ready to pop them out.
Finally, to make the glaze, whisk together all of the glaze ingredients in a small bowl then drizzle over the tops of your Keto Blueberry Cinnamon Rolls, enjoy!
These are best served warm but are also great the next day re-heated in the microwave for 15s. You can also freeze them in an airtight container between layers of wax or parchment paper for a future quick snack! Just pop one in the microwave for 20s and you are good to go!