No Sugar Baker’s Raspberry Cream Cheese Rolls

Ingredients:

For Dough:
1 C. Butter
8 Ounces Cream Cheese
2 C. Almond Flour

For Filling:
1 C. Fresh Raspberries
1/4 C. Swerve Granular
¼ C. Water
¼ C. Cornstarch
½ C. Sliced Almonds
½ C. Cream Cheese (I used Whipped Cream Cheese)

For Cream Cheese Frosting:
8 Ounces Cream Cheese
½ t. Vanilla
½ C. Swerve Confectioners
1 T. Heavy Whipping Cream

Easy Directions:

In mixing bowl, cream butter and cream cheese. Add in flour and mix. Dough will result and you should form into a ball. Wrap in plastic and refrigerate for an hour. While dough is chilling move onto the filling. Place raspberries, water and Swerve into a saucepan. Bring to boil and stir for 2-3 minutes. Remove from heat, add in cornstarch. Stir until smooth, set aside and let cool. When cooled, stir in cream cheese and combine.

Roll out dough into rectangle with floured rolling pin. Spread the raspberry filling down the center of the dough, sprinkle sliced almonds on top. You will want to leave a ½” border. Tightly roll the dough lengthwise. Cut the dough into 15-20 slices. Place slices cut-side down on baking sheet lined with parchment paper. Bake at 375 for 16 minutes, or until golden brown.

Let the rolls cool. You can add a cream cheese frosting to add some spark. Combine all ingredients and mix until the frosting is formed. For added presentation you can sprinkle a few almond slices!