Keto Cinnamon Rolls

These Keto Cinnamon Rolls are three years in the making. It was one of the first recipes we attempted when we launched our food blog in 2016, but all the trial and error has finally paid off! Say goodbye to fathead dough cinnamon rolls and hello to your new favorite dessert recipe.


Keto Cinnamon Rolls

Soft cinnamon rolls topped with cream cheese frosting.

What You Need:

8-inch round cake pan

Ingredients:

DOUGH

18 tbsp almond flour (1 cup + 2 tbsp almond flour)

1/3 cup coconut flour

1/4 cup erythritol

3 tbsp golden flax seed meal

2 tsp baking powder

1 tsp xanthan gum

1/2 tsp pink himalayan salt

3 large eggs, room temperature

3 tbsp heavy whipping cream

2 tbsp butter, softened

3 tsp apple cider vinegar

2 tsp vanilla extract

3 tbsp warm water

FILLING

1/4 cup butter, softened

3 tbsp erythritol

2 tbsp ground cinnamon

10 drops liquid stevia

CREAM CHEESE FROSTING:

2 oz cream cheese, room temperature

2 tbsp butter, room temperature

2 tbsp powdered erythritol

10 drops liquid stevia

1 tsp vanilla extract

2 tbsp heavy whipping cream

US Customary – Metric

Instructions:

  1. Preheat oven to 400°F and grease an 8-inch round cake pan with cooking spray or line with parchment paper.
  2. In a large bowl, whisk together the almond flour, coconut flour, erythritol, flaxseed, baking powder, xanthan gum, and salt.
  3. Add in the eggs, cream, melted butter, vinegar, vanilla and water into the dry ingredients and whisk well until combined using a hand mixer. Rest for 5 minutes. The dough will be very sticky.
  4. While the dough rests, mix Cinnamon Filling ingredients together in a small bowl. Set aside.
  5. 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 to desired thinness. Spread the cinnamon filling onto the dough, leaving a 1-inch margin at the top empty.
  6. Using the parchment as an aid, roll the dough (towards the empty inch) up into a tight log. Seal the edge with wet fingertips.
  7. Cut the log crosswise into 9 equal pieces and transfer rolls to the prepared round cake pan.
  8. 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.
  9. Meanwhile, make the frosting by combining cream cheese, butter and erythritol in a mixing bowl. Use a hand mixer to whip until light and fluffy. Mix in vanilla and stevia; add cream 1 tablespoon at a time until a thick, spreadable icing comes together.
  10. Cool rolls before spreading frosting on them. Alternatively, you can spread frosting on immediately from the oven if you like more of a glaze.
  11. Best stored in an air tight container in the fridge up to 7 days or on the counter up to 2 days.

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