keto cinnamon rolls

Indulge without the guilt! These soft, gooey keto cinnamon rolls are sugar-free, gluten-free, and incredibly delicious. Our detailed recipe includes prep times, intensity levels, and full nutritional information.

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Introduction

Craving the warm, comforting aroma of freshly baked cinnamon rolls but committed to your low-carb lifestyle? Your search ends here. These keto cinnamon rolls are a true game-changer. They are surprisingly soft and pliable, thanks to a clever fat-head dough, and swirled with a sweet, buttery cinnamon filling that’s 100% sugar-free. Topped with a rich cream cheese glaze, this recipe proves you don’t have to sacrifice flavor for health.

This recipe is designed for success, breaking down the process into manageable stages. While it requires some patience (primarily for the dough to chill), the techniques are straightforward. Let’s create a bakery-worthy treat that fits perfectly into your keto diet.

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Recipe Overview

• Yields: 8 generous cinnamon rolls

• Prep Time: 25 minutes

• Chill Time: 30 minutes (essential for easy rolling)

• Cook Time: 20-25 minutes

• Total Time: 1 hour 20 minutes (including chilling)

• Recipe Intensity: Intermediate. This recipe involves making a dough that requires chilling and rolling. It’s not difficult, but following the steps precisely is key to success.

• Dietary Info: Keto, Low-Carb, Gluten-Free, Sugar-Free

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Ingredients

For the Keto Dough:

• 1 ½ cups (168g) shredded part-skim, low-moisture mozzarella cheese

• 2 oz (56g) full-fat cream cheese, softened

• 1 large egg, at room temperature

• 1 ¾ cups (175g) blanched almond flour

• ⅓ cup (35g) coconut flour

• 1 tbsp baking powder

• 1 tsp xanthan gum (crucial for elasticity)

• ¼ tsp salt

For the Cinnamon-Swirl Filling:

• ¼ cup (56g) unsalted butter, very soft but not melted

• ⅓ cup (70g) granulated erythritol or monk fruit sweetener (like Swerve or Lakanto)

• 1 ½ tbsp ground cinnamon

• Pinch of salt

For the Cream Cheese Glaze:

• 4 oz (112g) full-fat cream cheese, softened

• ¼ cup (56g) unsalted butter, softened

• ⅓ cup (70g) powdered erythritol (like Swerve Confectioners)

• 1 tsp vanilla extract

• 2-3 tbsp unsweetened almond milk (to reach desired consistency)

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Instructions

Step 1: Make the Dough

1. Melt the Cheeses: In a large, microwave-safe bowl, combine the shredded mozzarella and the 2 oz of cream cheese. Microwave on high for 60-90 seconds, stirring halfway through, until the cheeses are completely melted and can be stirred together into a smooth, stringy mass.

2. Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, coconut flour, baking powder, xanthan gum, and salt. Ensure there are no lumps.

3. Incorporate the Egg: Quickly add the room-temperature egg to the hot cheese mixture and stir vigorously. The heat from the cheese will lightly cook the egg, which is normal. Stir until mostly combined.

4. Create the Dough: Add the dry ingredient mixture to the cheese and egg. Use your hands (it’s easiest to wear lightly oiled gloves) to knead everything together for 2-3 minutes until a uniform, slightly sticky dough forms. If the dough is too greasy or won’t come together, knead it for another minute; the heat from your hands will help incorporate the fats.

Step 2: Chill the Dough

1. Place the dough between two large sheets of parchment paper. Using a rolling pin, roll it out into a rectangle roughly ¼ inch thick (about 9×12 inches).

2. This is a critical step. Slide the dough, still sandwiched between the parchment paper, onto a baking sheet and refrigerate for at least 30 minutes. This firms up the dough, making it much easier to roll later without sticking or tearing.

Step 3: Create the Filling and Assemble

1. Make the Filling: While the dough chills, prepare the cinnamon filling. In a small bowl, mix the very soft butter, granulated sweetener, cinnamon, and pinch of salt until it forms a spreadable paste.

2. Assemble the Rolls: Remove the chilled dough from the refrigerator. Carefully peel off the top layer of parchment paper. Spread the cinnamon filling evenly over the entire surface of the dough rectangle, leaving a small ½-inch border along one of the longer edges (this will help seal the roll).

3. Roll Tightly: Using the bottom piece of parchment paper to assist you, start rolling the dough away from you, beginning at the long edge opposite the border. Roll as tightly as possible without tearing the dough.

4. Slice: Once you have a tight log, use a sharp serrated knife to slice it into 8 equal pieces. A gentle sawing motion works best to avoid squashing the rolls. Wiping the knife between cuts can help.

Step 4: Bake to Perfection

1. Preheat your oven to 350°F (175°C).

2. Arrange the 8 cinnamon rolls in a greased 8-inch round or square baking dish. They should be close together but not crammed.

3. Bake for 20-25 minutes, or until the tops are golden brown and firm to the touch.

4. Let the rolls cool in the pan for at least 15-20 minutes before glazing. They will be very soft straight from the oven and will firm up as they cool.

Step 5: Prepare the Glaze and Serve

1. While the rolls are cooling, make the glaze. In a medium bowl, use an electric hand mixer to beat the softened cream cheese and butter together until smooth and creamy.

2. Beat in the powdered erythritol and vanilla extract until well combined.

3. Add the almond milk, one tablespoon at a time, until you reach your desired drizzling consistency.

4. Drizzle the glaze over the slightly warm cinnamon rolls. Serve immediately and enjoy the warm, gooey goodness!

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Notes & Tips for Success

• Room Temperature Egg is Key: Using a cold egg can cause the melted cheese to seize up and become stringy, making it harder to incorporate the flour. If you forget, simply place the egg in a bowl of warm water for 5 minutes.

• Don’t Skip the Chill: Attempting to roll the dough without chilling will result in a sticky mess. The 30-minute chill is non-negotiable for a successful roll-up.

• Sweetener Options: The type of granulated erythritol you use matters. Brown sugar-style erythritol (like Swerve Brown) will give a deeper, more classic cinnamon roll flavor.

• Storage: Store leftover glazed rolls in an airtight container in the refrigerator for up to 5 days. They can be reheated gently in the microwave for 15-20 seconds.

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Nutritional Information

Serving Size: 1 cinnamon roll with glaze

• Calories: 345 kcal

• Total Carbohydrates: 10g

• Dietary Fiber: 5g

• Sugar Alcohols: 3g

• Net Carbohydrates: 2g

• Fat: 31g

• Protein: 12g

Disclaimer: Nutritional information is an estimate provided for informational purposes only and will vary based on the specific brands of ingredients you use. The calculation uses erythritol, which is subtracted as a sugar alcohol to calculate net carbs.