Coming all ingredients in a bowl and mix. Refrigerate for about 20 minutes or until slightly hardened. Form into 1.25 inch balls, and refrigerate again for about 20 more minutes.
For the Icing
Beat egg white and extract until frothy. Slowly add powdered erythritol as you beat the icing with your mixer on slow speed. Add the softened cream cheese. Once all the sweetener is in the bowl, turn your mixer on high and beat for 5-6 minutes.
Remove your balls from the refrigerator. Roll each ball in the icing to coat, and use a fork to transfer each ball from the icing bowl to a wire rack or directly into mini muffin liners. Sprinkle the tops with cinnamon. Store in a sealed container in the refrigerator.
0.67 grams of carbs per ball, 8.5 grams of fat per ball
Keep them refrigerated so that the coconut oil and butter won't melt.
The cream cheese icing stays soft even after refrigerating, so it may get a little messy (just like the real cinnamon buns).