Keto Cinnamon Rolls
These Keto Cinnamon Rolls bring the warmth of freshly baked pastries without the guilt, blending tender, fluffy dough with a swirl of sweet, spiced perfection.
With just under 3 hours total time, including a relaxing proofing period, you’ll create a treat that’s as satisfying to make as it is to savor.
Ingredients
For the Rolls
- 3 tablespoon warm water
- 1 tablespoon active dry yeast
- 1 cup fine almond flour
- ⅓ cup coconut flour
- ¼ cup granulated sweetener such as Swerve or Lakanto
- 2 tablespoon ground flax seed golden preferably for best color
- 2 teaspoon baking powder
- 1 teaspoon xanthan gum
- ½ teaspoon salt
- 3 large eggs room temperature
- 2 tablespoon heavy cream
- 3 tablespoon butter melted and cooled
- 1 tablespoon apple cider vinegar
- 2 teaspoon vanilla extract
Cinnamon Filling
- ¼ cup unsalted butter room temp
- ¼ cup granulated sweetener such as Swerve or Lakanto
- 3 tablespoons ground cinnamon
Cream Cheese Frosting
- 4 ounces cream cheese room temperature
- 2 tablespoons unsalted butter softened
- 2 tablespoons powdered sweetener such as Swerve or Lakanto
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2-3 tablespoons heavy cream
Instructions
- Line the bottom of a cake pan with parchment paper; set aside. Place warm water in a small bowl and sprinkle yeast over the top. Set aside to proof and foam for 10 minutes.
- Meanwhile, in a large bowl, whisk together the almond flour, coconut flour, ¼ cup granulated sweetener, flaxseed, baking powder, xanthan gum, and salt. Create a well in the middle of the dry ingredients with a spoon.
- Once the yeast is proofed, add in eggs, 2 tablespoons heavy cream, 3 tablespoons cooled melted butter, vinegar, and 2 teaspoons vanilla and whisk well until combined.
- Add wet ingredients to the flour mixture and stir until thoroughly incorporated. Rest for 5 minutes. The dough will be very sticky.
- Mix Cinnamon Filling ingredients together in a small bowl.
- With oiled hands, shape the dough into a ball. Place the ball between 2 large pieces of parchment paper and roll it into a rectangle approximately 14 inches long by 10 inches wide. Spread the cinnamon filling onto the dough, leaving a 1-inch margin at the top empty.
- Using the parchment as an aid, roll the dough (towards the empty inch) up into a tight log. Seal the edge with wet fingertips.
- Cut the log crosswise into 9 equal pieces and transfer rolls to prepared pan. Cover with a kitchen towel and place in a warm space for 45-60 minutes until the dough has almost doubled in size.
- While dough proofs, preheat oven to 400 degrees F.
- Bake for 5 minutes, then reduce oven temperature to 350 degrees F and continue baking for another 15-20 minutes until golden brown. If necessary, cover loosely with foil to prevent burning.
- Meanwhile, make the glaze by combining cream cheese, butter, and sweetener in a mixing bowl. Use an electric mixer to whip until light and fluffy. Mix in vanilla and salt; add cream 1 tablespoon at a time until a thick, spreadable icing comes together.
- Cool rolls before spreading frosting on them. Alternatively, you can spread frosting on immediately from the oven if you like more of a glaze.
- Keep stored in an airtight container (or tightly wrapped in cling film) at room temperature for 2-3 days, warming them up before serving.
Nutrition
Calories: 322kcalCarbohydrates: 12gProtein: 8gFat: 28gSaturated Fat: 13gPolyunsaturated Fat: 13gCholesterol: 115mgSodium: 404mgFiber: 4gSugar: 4g
Tried this recipe?Let us know how it was!