In a microwave safe bowl, add the mozzarella cheese and 2 oz. cream cheese. Microwave at 30 second intervals until the cheese is completely melted and well combined when stirred.
Add 1 cup almond flour, 2 tsp. baking powder, 1 tsp. baking soda, ½ tsp. vanilla extract, ½ tsp. almond extract and 3 Tbsp. confectioners sugar substitute to the cheese mixture, and knead with your hands until completely combined.
Place the dough and an egg into a mixing bowl, and blend until completely combined and smooth.
Place the dough into the freezer for 30 minutes, this will make it easier to roll out.
Add a cup of raw almonds to a food processor and pulse until it forms a fine meal.
Cut 2 tablespoons of butter into pieces and add it to the food processor, along with 3 tablespoons Swerve confectioners sugar substitute, ½ teaspoon of vanilla extract and ½ teaspoon of almond extract. Pulse until well combined.
Roll the chilled dough out into a rectangular shape between two sheets of parchment paper until it is about ¼ of an inch thick.
Place the filling along one half of the dough lengthwise, and then fold the other half of the dough over it. Pinch the edges of the dough closed.
Cut the dough into 4 large square shapes, and then pinch the sides of each square of dough closed once separated from the rest.
Use a knife to cut the shape of the bear claw toes if desired.
Place some sliced almonds on top of each bear claw.
Bake for 15 minutes until browned and cooked through.
In a pot over medium heat on the stove, add the ingredients for the glaze, and whisk until combined and creamy. Cook the mixture down for about 5 minutes until thickened, and remove from the heat to cool.
Let the bear claws cool slightly, and then brush with the glaze before serving.
Notes
Servings: 8 (Serving size is half of one large bear claw)
Net Carbs: 5
Keyword low carb cinnamon roll recipe, low carb cinnamon rolls
DID YOU MAKE THIS RECIPE?Let me know I'd love to see it! Please Share @kimspireddiy and tag #kimspireddiy - Please Leave A Rating
I would love for you to share a link to this recipe, but please Do Not copy/paste the recipe or instructions to social media or websites. You may share one photo with a link back.