keto cinnamon rolls

These keto cinnamon rolls taste just like the ones you would get from a bakery! They're soft, fluffy, and chewy with a delicious brown sugar cinnamon filling that just melts in your mouth. And they're topped with the best cream cheese icing. Seriously, they're so good you'd never believe each one of these low carb cinnamon rolls has just less than 2 NET CARB!

Keto Cinnamon Rolls | The Best Low Carb Keto Cinnamon Roll Recipe

(110 grams) almond flour

(30 grams) coconut flour

tbsp. (12 grams) golden flaxseed flour

(50 grams) granular swerve

tbsp. (7 grams) psyllium husk powder

teaspoon xanthan gum

salt

baking powder

eggs

butter

tbsp. (50 grams) cream cheese

vanilla extract

(65 grams) brown swerve

butter,

cinnamon

(56.2 grams) cream cheese, room temperature

tbsp. (30 grams) heavy whipping cream

tbsp. (14 grams) confectioners swerve

Combine the filling ingredients in a bowl and stir together, set aside. 

To make the dough, mix all the dry ingredients in a large bowl.

In a separate bowl mix eggs, cream cheese, melted butter, and vanilla until incorporated.

Add dry ingredients to the wet ingredients and stir with a spoon to combine until a dough forms.

Put the dough between two pieces of parchment paper, and roll into a rectangle about 16x19 inch. The dough won’t be too sticky but it will be quite soft.

Then, spread the filling evenly on the rolled dough.

Now, using the parchment paper as help, starting with the shorter side, roll the dough into a log-like shape.

Cut dough into 7 pieces and place in a baking dish coated with cooking spray. Bake for 40-45 min.

When the cinnamon rolls are almost baked, combine all the icing ingredients in a mixing bowl. Mix with a stand or hand mixer until a smooth, slightly thick icing forms.

For a glaze, spread the icing on the warm cinnamon rolls. And for a frosting, let the cinnamon rolls cool and then spread the icing on top. 

Keto Cinnamon Rolls with a festive twist! Chopped cranberries and pecans make your fathead cinnamon rolls perfect for a holiday brunch or Christmas morning treat.

Keto Cranberry Cinnamon Rolls

recipe dough from Keto Bagels

tbsp powdered Swerve Sweetener

tsp vanilla extract

tbsp butter

Brown Swerve ((or regular Swerve))

cranberries

pecans

cream cheese (softened)

heavy whipping cream (room temperature)

tsp orange zest ((optional))

Water

Preheat the oven to 350F and line an 8-inch round baking pan with parchment paper. Lay a large silicone mat on a work surface and lightly grease the mat to help prevent the dough from sticking.

Follow the directions for the bagel dough except add the powdered sweetener in along coconut flour in Step 1. Add the vanilla extract in Step 2.&nbsp;

Turn the dough out onto the prepared work surface and knead a few times until uniform. Cover with parchment or waxed paper and roll out to a large rectangle, about 15 by 12 inches.

Dough:

Brush the triangle with the melted butter and sprinkle with the sweetener and the cinnamon, leaving a 1/2 inch border all around the dough. Sprinkle with the chopped cranberries and pecans.&nbsp;

Starting at a long end, roll the dough up tightly and pinch the seam closed. Use a very sharp knife to slice into 8 even rolls (I always cut about 1 inch off the ends of the roll as those don't have a lot of filling. This allows you to cut more even slices).&nbsp;

Place the rolls in the prepared baking pan and bake about 30 minutes, until the rolls have puffed and spread a bit, and the tops are golden brown. Remove and let cool.&nbsp;

Filling:

In a medium bowl, beat the cream cheese with the sweetener until well combined. Beat in the heavy cream and the orange zest, if using.&nbsp;

Beat in enough water to thin to a pourable consistency. Drizzle icing over the rolls.&nbsp;

Cream Cheese Icing:

These Keto Cinnamon Rolls are big, soft, gooey, and totally irresistible! They have no cheese, meaning they&#039;re not made with fathead dough. Instead, these are classic, bakery-style yeast-raised cinnamon rolls. Plus, they can be fully prepped ahead of time and are perfect for any special occasion.*Note- Even though this looks like a long, intense recipe... it really isn&#039;t!!! It looks long because I have a ton of tips and tricks in the notes and 2 different frosting recipes to choose from 😀

Keto Cinnamon Rolls {No Cheese & Gluten-Free!}

Cups Blanched Almond Flour (very finely ground)

Tbsp Ground Flax Seeds (I prefer golden

Cup Coconut Flour

Sea Salt

Baking Powder

Xanthan

Tbsp. Dry Active Yeast

Tbsp. Maple Syrup, Honey, coconut palm sugar,

Tbsp. Butter, can use non-dairy (melted and slightly cooled)

Cup Sour Cream (or coconut cream

Large Eggs (room temperature)

Apple Cider Vinegar

Tbsp. Ground Cinnamon

Cups Keto Powdered Sweetener (see notes below, or powdered sweetener of choice)

Tbsp. Butter, can use non-dairy (melted)

Pure Vanilla

Tbsp Strong Brewed Coffee (optional)

3-5 Tbsp. Non-Dairy Milk (or as needed to thin icing)

Cup Butter (can use non-dairy) (softened to room temperature)

Block Cream Cheese

Cup Keto Powdered Sweetener (or powdered sweetener of choice)

Non-Dairy Milk, Heavy Cream, or Coconut Cream (optional, as needed to thin)

Proof the yeast

Start by proofing the yeast. In a small bowl, combine very warm but not scalding water (105-110 degrees) with the yeast and sugar of choice. The yeast will eat the sugar so it will not affect the carb count. Slightly whisk together and set aside for around 10 minutes or until foamy.

Wisk the dry ingredients

In a large mixing bowl, whisk together the finely ground almond flour, flaxseed meal, coconut flour, sweetener, sea salt, baking powder, and xanthan gum or psyllium husk powder.

Add remaining ingredients

Stir in the melted and slightly cooled butter (you don&#039;t want to scramble the eggs or kill the yeast!), sour cream or coconut cream, eggs, apple cider vinegar, and the proofed yeast. The batter will be very thick and sticky (it&#039;s not like traditional dough), but be persistent and get it all mixed really well. *Note- If it&#039;s too wet and sticky to work with, you can add almond flour, a few tablespoons at a time, until the dough comes together. However, it should still be fairly soft and sticky.

Roll out dough

To roll out: Tear off a long piece of parchment paper and lightly dust it with coconut flour. Then, put the dough on the parchment paper and cover it with plastic wrap. Using your hands or a rolling pin, spread the dough into a rectangle that&#x27;s approximately 10 x 12 inches.

Add filling ingredients

In a small bowl, mix together the filling ingredients. Then, spread the filling over the dough, leaving the bottom inch dry.

Roll up the dough

Remove the plastic wrap and start rolling the dough as tightly as possible towards the dry end. Lift up the parchment paper as you go, using it as an aid if needed. Go slowly and patch up any cracks as needed. Seal the edge with your fingertips. *Note- If the dough is too sticky to roll up, pop it in the freezer for around 15 minutes, or until firm enough to work with.

Cut into rolls

Using a sharp, greased knife cut into 8 equal-sized rolls.

Transfer to dish

Transfer the rolls to a lightly greased pie pan or 9x9-inch baking dish, cut side up. Slightly press down on each roll with your palm and reshape as needed. 

Rise

To rise: Tightly cover the rolls with plastic wrap or aluminum foil and preheat the oven to 150 degrees. When the oven is preheated, turn the oven off, add the rolls, and leave the door cracked. After 30 minutes, close the door to finish rising. Allow to rise for 60 to 90 minutes.

Bake

Remove the rolls and preheat the oven to 400 degrees. Once heated, bake uncovered for 5 minutes. Reduce heat to 350 degrees and bake an additional 15 - 20 minutes or until centers look set and tops are a deep golden brown.

Frost

Top with either the Keto Icing or Keto Cream Cheese Frosting while rolls are still hot.

Whisk all ingredients

In a medium-sized mixing bowl, whisk together all ingredients. Thin with non-dairy milk as needed. Pour over hot rolls. Unused frosting can be stored covered in fridge for 2-3 days. Slightly warm before using.

Keto Icing:

Beat butter and cream cheese

Add the room temperature butter and cream cheese to a large bowl and beat with an electric mixer until combined, about 2 minutes.

Add sweetener

Slowly beat in the powdered sweetener until thick and creamy, scraping down the bowl as necessary.

Add vanilla and milk

Beat in the vanilla until incorporated. Thin with non-dairy milk and thicken with additional powdered sweetener if needed.

Frosting is best eaten the same day, However, leftover frosting can be stored, tightly covered, in the fridge for 2 to 3 days.

Keto Cream Cheese Frosting:

https://embed.mediavine.com/videos/jgdytmkdghcunygmld7k

These Keto Cinnamon Rolls are big, soft, gooey, and totally irresistible! They have no cheese, meaning they're not made with fathead dough. Instead, these are classic, bakery-style yeast-raised cinnamon rolls made with almond and coconut flour. Plus, they can be fully prepped ahead of time and are perfect for any special occasion.

Keto Cinnamon Rolls {No Cheese And Gluten-Free!}

The most authentic keto cinnamon rolls recipe you will ever have. This low carb breakfast pastry is made with almond flour, true cinnamon roll flavors and WITHOUT using cheese to make the keto pastry dough!

Keto Cinnamon Rolls

almond flour

monkfruit sweetener

xanthan gum

cardamom

butter, melted

sour cream

water

golden monk fruit,

nutmeg

erythritol

vanilla

oz cream cheese, softened

butter, softened

Preheat oven

Combine dry ingredients

Combine almond flour, protein powder, sweetener, baking powder, xanthan gum, cardamom and salt to a medium bowl. Mix until combined. 

Now the wet

Mix in 1/2 cup melted butter, sour cream and hot water. 

Roll it flat

Place dough in between two sheets of parchment paper and press and roll into a rectangle shape about 1/4 inch thick using a rolling pin. 

Cinnamon mixture

In a small bowl, golden sweetener, cinnamon, ground nutmeg and a pinch of salt. 

Butter & spice

Using a pastry brush or the back of a spoon, spread 2 tablespoons melted butter onto the top of the rectangle of dough. Sprinkle cinnamon sweetener mixture on top the butter. 

Create a cinnamon roll log

Starting at the long end of the rectangle dough, tightly roll up the dough over the filling. Cut the dough crosswise into even slices (about 1 inch thick). Arrange sliced cinnamon rolls onto a parchment lined baking tray or dish. If dough is sticky and too soft to cut, refrigerate the dough for 30-60 minutes before slicing.  

Bake it

Bake at 325 degrees for 16 to 20 minutes or until the rolls are golden brown on top.

Buttered keto icing

To make the buttered keto icing, combine butter, powdered erythritol and vanilla in a small bowl. Microwave for 20 seconds if mixture is too thick. Drizzle over baked cinnamon rolls. 

Cream cheese icing

To make the keto cream cheese frosting, beat together cream cheese, butter and powdered erythritol in a medium bowl until light and fluffy. Spread on top of cool cinnamon rolls. 

https://www.youtube.com/watch?v=1orcF48dnzI

Doughy, gooey, full of buttery cinnamon sweetness, yet completely keto-friendly, low-carb and gluten-free.

Low-Carb, Keto Cinnamon Buns

mozzarella cheese

cream cheese

tsp baking powder

Tbsp granulated sugar-free sweetener

Tbsp salted butter (melted)

granulated sugar-free sweetener

Tbsp cinnamon

Tbsp salted butter (softened)

Tbsp cream cheese (softened)

powdered sugar-free sweetener

Make dough: Melt mozzarella and cream cheese together in microwave-safe bowl. Add melted cheeses with all other ingredients to a food processor. Process until dough comes together.

Place dough between two pieces of parchment paper dusted with powdered sweetener. Roll into approximately 10x12-inch rectangle about 1⁄2 inch thick.

Starting on one of the 12-inch sides of the rectangle, Slice into 8 strips each about 1.5 inches wide.

Combine granulated sweetener and cinnamon. Brush each strip with melted butter, then sprinkle cinnamon/sweetener mixture evenly on top.

Starting at the ends of the strips, begin rolling in one big roll, using the parchment paper to guide you. When the roll is complete, the cinnamon buns will be pre-sliced.

Grease a muffin tin and place each cinnamon bun in its own muffin cup. Bake in preheated 350°F oven for 17-19 minutes.

Make icing: heat butter and cream cheese together. Stir in powdered sweetener until very smooth. Spread over warm cinnamon rolls. Enjoy!

The flavor was amazing!  These are delicious!
I let the dough cool, rolled it out then chilled it before cutting and rolling because it was sticky when warm.  Baked for 19 minutes.

The flavor is amazing! I did have some difficulties making the dough in the food processor. It was too sticky, and I had to add more almond flour, which probably changed the texture. Do you have any tips about that. I sure want to make more. Thank you!

I loved the texture! So gooey but you’d never guess it’s from cheese. The mozzarella is super mild so it just takes on the delicious cinnamon sweetness of the other ingredients. To die for!

Theee have become a Sunday morning tradition for me and my husband 😋

Truly the best keto cinnamon rolls I’ve tried, and I’ve tried many!

no need to eat carbs when the cinnamon rolls are keto AND this damn good!

Wow, I’ll be making these for weekend brunches from now on!

Sooo Gooey, doughy, and perfect! I can't believe they're keto friendly

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The most viewed keto cinnamon rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine