I bet you’ve all miss those amazing cinnamon rolls from that can type thing. Well, fret no more, these keto cinnamon rolls are the perfect replacement! Same size, similar taste and not full of gluten and sugar! What could be better?
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Keto Cinnamon Rolls
(Updated Recipe 12/3/2019)
Christmas morning rolled around last year and I got up early to make a little Christmas morning treat. I had never made keto cinnamon rolls before so I had somewhat planned out my recipe the night before.
The famous Fathead Dough recipe works with so many things so I decided to go with that with some modifications. I took the base recipe and added some sweetener and other flavors.
I have since updated the recipe (today actually) and it is 10x better than the last. There is a lot of growth that happens in a year and these were definitely on my list to update.
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As you can see, I am not the best froster. Whether it is keto cupcakes, keto cakes, keto cinnamon rolls – whatever, I simply cannot frost. It is a skill I do not have and I don’t pretend to!
This recipe makes 6. BUT, you could stretch it to 8 – which is exactly what comes out of those little store-bought pop containers. You remember those, right? I used to LOVE those as a kid.
While I don’t know how to put these in a pop container, they are a great substitute. It got the stamp of approval from my kiddos and that is always my determination if a recipe is published!
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Do I Need To Frost These Keto Cinnamon Rolls
NO! Not even a little bit. They are moist and flavorful all on their own. I just happen to love how they taste with frosting, but it is not a necessity at all!
Kitchen Essentials
Luckily there isn’t a ton you need to make these lovely low carb cinnamon rolls!
You can use a circle pan if you’d like, but after making these a few times, I found that a muffin tin works the absolute best!
I like to use silicone ones like this because it makes them easy to pop out when done!
Having some sort of silicone pastry brush like this one is helpful too.
Aside from that – you’ll need the standards. You know, a bowl, hand beaters, spatula, etc…
Are Cinnamon Rolls Keto?
Most are not, but these tasty keto cinnamon rolls are definitely keto!
Fathead dough is so versatile and it really makes a good base for so many of these treats that we thought we may not be able to have again.
Tips
Don’t leave these too close to the edge of the counter or your dogs will enjoy these yummy cinnamon rolls as well. Mine did…..
These taste naughty but are anything but naughty! So enjoy!
Oh, and don’t forget – they make a GREAT Holiday breakfast too!
How to Make Keto Cinnamon Rolls
Preheat oven to 350 degrees F.
Rolls
In a medium bowl, combine almond flour, baking powder, sweetener, xanthan gum and beaten egg. Mix well. Set aside.
Combine mozzarella cheese and cream cheese in small bowl and microwave for 60-90 seconds. Stirring every 30 seconds.
Combine cheese mixture with the almond flour mixture and knead with your hands, squishing between your fingers until well combined. Be careful not to burn your hands. It might seem like it isn’t going to combine, but it will. Wash those hands and then get them dirty with the dough! It works!
Refrigerate dough for 10 minutes. It is rather sticky when it is warm and so we want it cold while we are rolling it out.
Once the dough is chilled, separate it into 6 equal chunks.
Time to prepare the filling.
Filling
Combine melted butter, sweetener and cinnamon in a small bowl and mix well. We will use this for both greasing the muffin tins as well as coating the dough.
With a silicone brush, lightly grease 6 muffin tins with butter mixture so the rolls don’t stick.
Roll each dough ball out into a log that is about 8 inches long and 1/2-1 inch thick.
Brush each one with butter mixture as well. Giving each one a nice coating.
Roll each log up and place into muffin tins.
Bake for 17-20 minutes and let cool for about 5 minutes.
Topping
Mix all ingredients in a medium bowl and beat with hand beater.
Frost rolls when they are still a little warm as it will help.
Server warm or cold!
Other Breakfast Recipes and Sweets You Might Like
Keto Cinnamon Rolls
Equipment
Ingredients
Rolls
- 1 1/2 cups shredded mozzarella cheese
- 2 ounces cream cheese
- 1 egg beaten
- 3/4 cup almond flour
- 1 tablespoon low carb granular sweetener
- 1 1/2 teaspoons baking powder
- 1/8 teaspoons xanthan gum
Filling
- 4 tablespoons butter melted
- 2 tablespoons low carb granular sweetener brown work too
- 1 1/2 teaspoons cinnamon
Topping
- 4 ounces cream cheese softened
- 2 tablespoons butter softened
- 2 tablespoons heavy whipping cream
- 1/4 cup low carb powdered sweetener
- 1/2 teaspoon vanilla extract
Instructions
- I recommend looking at the action pictures in the post to visually see the process!
- Preheat oven to 350 degrees F.
Rolls
- In a medium bowl, combine almond flour, baking powder, sweetener, xanthan gum and beaten egg. Mix well. Set aside.
- Combine mozzarella cheese and cream cheese in small bowl and microwave for 60-90 seconds. Stirring every 30 seconds.
- Combine cheese mixture with the almond flour mixture and knead with your hands, squishing between your fingers until well combined. Be careful not to burn your hands. It might seem like it isn’t going to combine, but it will. Wash those hands and then get them dirty with the dough! It works!
- Refrigerate dough for 10 minutes.
- Separate dough into 6 equal chunks.
- Now prepare filling.
Filling
- Combine melted butter , sweetener and cinnamon in a small bowl and mix well.
- With a silicone brush, lightly grease 6 muffin tins with butter mixture so the rolls don’t stick.
- Roll each dough ball out into a log that is about 8 inches long and 1/2-1 inch thick.
- Brush each one with butter mixture as well. Giving each one a nice coating.
- Roll each log up and place into muffin tins (see pictures in the post)
- Bake for 17-20 minutes and let cool for about 5 minutes.
Topping
- Mix all ingredients in a medium bowl and beat with hand beater.
- Frost rolls when they are still a little warm as it will help.
- Server warm or cold!
Video
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.
1/2 tsp almond what??
Almond extract!
Maybe could prepare the buns through in the muffin pan the night before. Then cover/ wrap the pan and refrigerate.
But I don’t know if it would be better to let pan and buns come room temperature and then bake or place it the cold oven and let it warm up during preheating.
That just might work! Give it a try!
Hello! Can you please post the nutrition info for this? At least net carbs per roll?
Done! Refresh the recipe and you’ll see the nutrition card! They are about 3.5g net carbs per roll!
Can you please tell me the nutrition info? I would love to at least know the net carbs per roll..
Sorry I didn’t think my first comment posted! Thank you!
Can you prepare dough day before? refrigerate and bake next day?
I’ve never tried it, but I don’t see why not! As long as you cover it tightly and minimize exposure to air it should be doable! Worst case, if the dough is too hard to manipulate, you could briefly warm it up (just a tad).
Have just made a double batch of these little beauties…DElicious!! Thank you, Trina, for giving me an alternative to those chain store ones I so loved when visiting the US!!!
Just curious, in the pics it looks like you split the log, but directions say coat log then roll up. Did you flatten first or split it like the picture shows? Thank you! Loved your pumpkin bar recipe.
Both! I usually make a batch solely to photograph and I may vary some things on that last batch for the pictures.
I can’t find the actual recipe for quantities of ingredients.
Can you help? Thanks.
The complete recipe is listed at the bottom of every recipe post!