Before jumping to the recipe, don't miss the HELPFUL RECIPE TIPS in the post! I hope you'll find them useful and will love this fantastic recipe.
I can't believe I waited so long to make these Keto Cinnamon Rolls.
They are a buttery delight, layered with cinnamon and topped with a smooth cream cheese frosting.
The almond flour makes these filling and the sweet and spicy flavor is satisfying.
This recipe is the perfect addition to your Keto Desert arsenal. Keeping it interesting is the key to weight loss success on Keto.
The Keto Cinnamon Rolls Dough Ingredients:
- 3 cups mozzarella shredded
- 4 tablespoon cream cheese
- 1.5 cup almond flour
- 2 eggs room temp
- 1 teaspoon baking powder
This ingredient is important. Gluten free breads don't rise much on their own.
To make these rolls as fluffy as possible make sure your baking powder is fresh.
If you have been doing a lot of Keto Baking you have probably noticed that you use it a lot more often than you did when you were baking with high carb flours.
If you haven't opened a new can of baking powder since god-knows-when this might be a good time to replace it.
Sugar Free Filling Ingredients:
- 4 tablespoon butter melted
You'll need your butter to be melted so that the erythritol mostly dissolves when you mix it in. Erythritol doesn't dissolve as easily as regular sugar.
- 4 tablespoon erythritol powdered
If you don't have powdered erythritol just pop it into the blender for 10-20 seconds. It will refine the grains and it will mix into the icing better.
- 4 teaspoon cinnamon *to taste
My family loves cinnamon. We usually use more than is called for in any given recipe.
This is a personal decision and I kept the amount reasonable for this recipe.
Cinnamon contains two net carbs per tablespoon so don't go nuts, but this recipe is low carb enough that you could probably add extra if you like.
There is some speculation that cinnamon can help fight diabetes. Some small studies have shown some promising results and you can have a look at those here...
Keto Cinnamon Rolls Icing Ingredient List:
- 4 tablespoon cream cheese softened
- 2 tablespoon Greek yogurt
- 4 teaspoon erythritol
It's best to use the powdered version of erythritol here too.
The Instructions:
- Pre-heat oven to 350F.
- Add Mozzarella & Cream cheese to a microwave safe bowl. Heat in 30 second intervals and mix during each pause until they completely combine. Do not scald.
If the cheese starts bubbling you'll need to start over. Once it's scalded it won't work.
Heating in thirty second intervals prevents this from happening.
- Stir in the egg.
- Thoroughly mix dry ingredients in a small bowl so that they are combined. Slowly add the dry ingredients to the cheese and egg mixture while stirring. Use oiled hands to knead and get a uniform ball of dough. This can be easier if you lightly oil your hands or use latex gloves.
- Roll the dough between two sheets of parchment to get a rectangle approximately ¼ to ½ inches thick.
- Shape with your hands if needed to get a rectangle. Or use a knife.
- Prepare your cinnamon filling by melting the butter, then stirring in the sweetener and cinnamon.
- Spread the cinnamon paste over the flattened rectangle.
- Roll it up and slice into 12 even sized pieces.
- Now you have 12 rolls which you place on a oiled non-stick baking sheet or in a pie dish.
- Bake for about 20 minutes.
- While the rolls are baking prepare the frosting: Mix warmed cream cheese, yogurt and erythritol.
- Spread over the warm rolls and serve. Be careful here. The rolls are delicate when they are hot.
Feel free to slightly warm the icing in the microwave if it is too stiff.
If you love dessert....
Welp....that's it for the Keto cinnamon rolls guys.
While I love the super quick, no fuss recipes that are mostly what I post on this site... I think these are worth the time and effort if you need/want a treat.
They are a buttery, sweet without being too much and super filling.
Until next time....
Cheers and Keto On!
Brenna
📖 Recipe
Keto Cinnamon Rolls
Equipment
Ingredients
Dough
- 3 cups mozzarella shredded
- 4 tablespoon cream cheese
- 1.5 cup almond flour
- 2 eggs room temp
- 1 teaspoon baking powder
Filling
- 4 tablespoon butter melted
- 4 tablespoon erythritol powdered ~ see post
- 4 teaspoon cinnamon *to taste
Icing
- 4 tablespoon cream cheese softened
- 2 tablespoon Greek yogurt
- 4 teaspoon erythritol powdered
Instructions
- Pre-heat oven to 350F.
- Add Mozzarella & Cream cheese to a microwave safe bowl. Heat in 30 second intervals and mix during each pause until they completely combine. Do not scald.
- Stir in the egg.
- Mix dry ingredients in a small bowl so that they are combined. Slowly add the dry ingredients to the cheese and egg mixture while stirring. Use oiled hands to knead and get a uniform ball of dough. This can be easier if you lightly oil your hands or use latex gloves.
- Roll the dough between two sheets of parchment to get a rectangle approximately ¼ to ½ inches thick.
- Shape with your hands if needed to get a rectangle. Or use a knife.
- Prepare your cinnamon filling by melting the butter, then stirring in the sweetener and cinnamon.
- Spread the cinnamon paste over the flattened rectangle.
- Roll it up and slice into 12 even sized pieces.
- Now you have 12 rolls which you place on a oiled non-stick baking sheet or in a pie dish.
- Bake for about 20 minutes.
- While the rolls are baking prepare the frosting: Mix cream cheese, yogurt and erythritol.
- Spread over the warm rolls and serve. Be careful here. The rolls are delicate when they are hot. You'll want to let them cool a bit before handling or they might (definitely) fall aaprt.
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Nutrition
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