Preheat oven to 350 degrees. Line an 8 inch round cake pan with parchment paper
In a large mixer bowl whisk together almond flour, coconut flour, monkfruit sweetener, psyllium husk powder, baking powder, xanthan gum, and salt until there are no lumps in the flours
Add the eggs. Beat on low 10 seconds or just until the dry ingredients are moist. Increase speed to medium. Beat on medium 30 seconds or until fully combined
Scrape down the sides of the bowl. Add the butter, vanilla extract, and milk. Beat on medium about 30 seconds or until fully combined and smooth
Scrape down the sides of the bowl and push the dough to the center of the bowl. Let the dough sit uncovered ant room temperature for about 10 minutes so the xanthan gum and psyllium husk powder and begin binding the ingredients together
While the dough is setting begin to make the filling. In a small bowl use a fork and stir together the brown Swerve and ground cinnamon until fully combined and no lumps are in the brown Swerve. If needed use fingers and press out any smaller lumps in the brown Swerve. Set aside
Once the dough has set give it a stir to make sure all the ingredients are sticking together. The dough will be slightly sticky
Push the dough to the center of the bowl. Lightly spray or oil hands and shape the dough into a smooth ball. Place the dough ball onto a clean work surface that has been lined with parchment paper. DO NOT flour the work surface
Lightly spray or oil hand again then press the dough into a long rectangle about 1/4 inch thick
Brush the dough with the melted butter for the filling until the rectangle is fully and generously covered. If there is any excess butter stir it into the cinnamon/Swerve mixture.
Sprinkle the cinnamon/Swerve mixture evenly over the rectangle then use fingers and lightly press the filling into the rectangle
Lightly spray or oil hands. Carefully roll the dough long side up into a tight spiral log. If the dough begins to crack then moisten hands with water and press the cracks together until they are smooth.
Once the dough has been tightly rolled dampen fingers and gently seal the seam of the log shut. Make sure the outside of the log is smooth and there is a visible spiral on each end of the log
Cut the log into about 9 roll that are about 1 1/2-2 inches thick. (I use 2 fingers to measure the thickness)
Place the rolls spiral side up onto the prepared cake pan. Bake at 350 degrees for 20-25 minutes or just until golden. ( mine took 20 minutes exactly) They will be still soft but will firm up as they cool
Remove from the pan and let rolls sit in the pan while making the frosting