In a large mixing bowl, combine almond flour, coconut flour, tapioca flour, and golden milk powder. Gradually mix in the coconut milk and your choice of sweetener until a sticky dough forms, usually about 5 minutes of mixing.

Transfer the dough onto a parchment-lined surface. Roll out the dough into a rectangle, approximately 1/4 inch thick.

Melt the dark chocolate in a microwave-safe bowl for 30 seconds, stirring until smooth. Spread the melted chocolate evenly over the rolled-out dough.

Starting from one edge of the rectangle, tightly roll the dough into a log shape. Slice it into equal sections to create individual cinnamon rolls.

Preheat your oven to 350°F (175°C) while you prepare a greased baking dish. Arrange the sliced rolls in the dish.

Bake for approximately 25-30 minutes, until they are golden brown and fragrant.

Remove from the oven and let the cinnamon rolls cool for about 10 minutes before serving.