Description
These easy Keto Cinnamon Rolls are soft, sweet, and topped with the best cream cheese icing. Our keto cinnamon roll recipe is made using a fathead dough and is completely yeast-free. Coming in at only 3.5 NET CARBS per roll, they are a heavenly treat that your entire family will love! Enjoy!
Ingredients
DOUGH:
- 2 ½ cups shredded mozzarella
- 3 oz cream cheese
- 1 ½ cups almond flour
- 2 tbsp coconut flour
- ⅔ cup granulated monk fruit
- 1 ½ tsp baking powder
- 2 tsp xanthan gum
- 1 tsp salt
- 1 ½ tbsp apple cider vinegar
- 2 tsp vanilla
- 2 eggs
FILLING:
- 1 stick butter
- ½ cup Swerve brown sugar
- 3 tbsp cinnamon
ICING:
- 2 tbsp cream cheese
- 1 tbsp butter
- ¼ cup powdered Swerve
- 1 tbsp heavy cream
Instructions
- Preheat the oven to 350 degrees.
- In a medium-sized bowl combine the almond flour, coconut flour, granulated sweetener, salt, baking powder, and xanthan gum. Set aside.
- In a microwave-safe bowl add the mozzarella cheese and cream cheese. Place in the microwave for 90 seconds, stirring at 30-seconds increments until the cheeses are completely melted.
- Add the dry ingredients to the stand mixer. Now add the cheese mixture to the dry ingredients.
- Add the eggs, apple cider vinegar, and vanilla.
- Using the dough hook attachment, turn the mixer on speed 2-3. Scrape down the sides and continue to mix until fully combined. Set aside.
- In a small bowl combine the softened butter, swerve brown sugar, and the cinnamon. Stir together.
- Place a large piece of plastic wrap on your counter. Take the dough and place it on the plastic wrap. Make another piece of plastic wrap the same size as the bottom one and put it on top of the dough.
- Using a rolling pin, roll out the dough. Try to get it as close as you can to a rectangle, sometimes it’s hard to do so just do your best.
- Spread the butter-sugar mixture on top of the dough, leaving the edges free.
- CAREFULLY roll the dough into a log.
- I cut the ends off first. Then cut into evenly sized pieces. I got about 12 rolls out of my dough.
- Spray the bottom of your baking dish with a cooking spray. Place each roll on the pan leaving spaces between each roll.
- Bake at 350 degrees for 25-30 minutes.
- Make sure the cream cheese and butter are both soft. In a small to medium mixing bowl add the cream cheese and butter. Using a hand mixer or stand mixer beat together until creamy.
- Add the powdered swerve, heavy cream, and vanilla. Mix again.
- Wait for the cinnamon rolls to fully cool, then spread the cream cheese icing over the keto cinnamon rolls.
Notes
3.5 NET CARBS PER CINNAMON ROLL
Butter for the filling needs to be softened.
Cream cheese and butter for the icing needs to be softened.
Best Sweetener for the dough: Granulated Monk Fruit.
Best Sweetener for the filing: Swerve Brown Sugar.
Best Sweetener for the Icing: Swerve Powdered Sweetener.
When rolling the dough, be careful, and do it slowly. The dough can be fragile.
Don’t cook the keto cinnamon buns at a high temperature. You don’t want to rush it. 350 degrees is perfect.
Let the low carb cinnamon rolls fully cool after coming out of the oven before icing.
The dough can be made and stored in the fridge for up to 24 hours, until ready to bake.
Space the rolls apart before baking, they will expand and rise while baking.
Store in an airtight container in the fridge for up to 1 week.
To Freeze: Wrap each keto cinnamon roll individually in plastic wrap, then foil. Store in the freezer for 2-3 months.
To Thaw: Take out of the freeze and let thaw on the counter.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American