2 cups blanched almond flour
1 cup arrowroot starch
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup milk
1 Tablespoon butter, melted
1/2 teaspoon vanilla extract
2 Tablespoons Swerve Granular
1/4 cup butter, melted
1 Tablespoon cinnamon
1/4 cup Brown Swerve
1 Granny Smith apple, diced
1/3 cup butter
3 Tablespoons Brown Swerve
2/3 cup heavy cream
1 teaspoon vanilla extract
Preheat oven to 350F and grease a 10 inch skillet or 8×8 baking dish with butter.
Mix all dough ingredients til large ball forms, knead 3-4 times til smooth.
Lay dough on a large piece of parchment paper and cover with another piece of parchment paper and roll the dough using a rolling pin til it forms a large rectangle about 10×15 and about 1/4 inch thick.
Remove the top piece of parchment paper and brush with the 1/4 cup of butter. Sprinkle with cinnamon, Brown Swerve and top with the apple.
Use the parchment paper to help you roll the dough into a log, starting at the widest side of the rectangle. Once rolled, cut into 14 equal pieces and arrange in a 10 inch skillet or 8×8 baking dish.
Transfer to oven and bake 25-30 minutes until golden.
While the rolls are baking make the caramel by combining the butter and Brown Swerve in a small pot over medium low heat. Bring to a boil and cook 2-3 minutes just until it starts to darken. Whisk in the heavy cream and vanilla, bring back to a boil for 1 minute then reduce the heat to maintain a simmer. Simmer for 5-10 minutes until thick and glossy. Transfer to a jar.
To serve, top the cinnamon rolls with the caramel sauce.
Store refrigerated up to 5 days. To reheat simply microwave for 15 seconds.