1. Preheat your oven to 175°C and line a baking dish with parchment paper.

2. In a large bowl, whisk together the almond flour, coconut flour, ground flaxseed, baking powder, and salt.

3. In a separate bowl, combine the melted butter, eggs, almond milk, and vanilla extract. Whisk until well combined.

4. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.

5. Place the dough between two sheets of parchment paper and roll it out into a rectangle about 6mm thick.

6. Spread the softened butter evenly over the dough, leaving a small border around the edges.

7. In a small bowl, mix together the granulated erythritol and ground cinnamon. Sprinkle this mixture over the buttered dough.

8. Starting from one long side, tightly roll up the dough into a log shape.

9. Using a sharp knife, cut the log into 8 equal slices. Place the slices in the prepared baking dish.

10. Bake for 20-25 minutes, or until the cinnamon rolls are golden brown and cooked through.

11. While the cinnamon rolls are baking, prepare the cream cheese frosting. In a bowl, beat together the softened cream cheese, butter, powdered erythritol, and vanilla extract until smooth and creamy.

12. Once the cinnamon rolls are done baking, remove them from the oven and let them cool for a few minutes.

13. Spread the cream cheese frosting over the warm cinnamon rolls.

14. Serve and enjoy your delicious Keto Cinnamon Rolls!