It’s simple to make keto cinnamon rolls using coconut flour fathead dough. Serve them warm with melted cream cheese icing on top. They are a heavenly treat any time of day.
I attended a blogger conference in California recently. And, I have to say that the food, particularly at the farewell dinner, was quite tempting.
Although I did pretty good, I decided to sample some of the bite sized desserts. It’s rare that I eat actual sugar, but I wanted to see how the texture was so I could try to mimic a low carb version.
Well, just those few bites initiated some sweet cravings. So, I decided to work on a recipe for keto cinnamon rolls using the fathead dough from my low carb bagels.
I actually made some low carb cinnamon rolls a couple years ago. But, I wasn’t satisfied with the texture of the pastry so I never posted them. I probably still have the photos somewhere.
The idea to use my coconut flour fathead dough came from a reader who shared that she had made some delicious cinnamon swirl rolls using it. She also mentioned topping them with cream cheese icing.
Although you can add in pecans to the filling and topping, I chose to keep the rolls nut-free. Because of the fathead dough, there’s no way to make it dairy-free so I went all out by including a sweet cream cheese topping.
My low carb sweetener of choice these days is Lakanto. So, I used their white sweetener, brown sweetener, and powdered sweetener in this keto cinnamon rolls recipe.
The Lakanto powdered sweetener is twice as sweet as regular low carb powdered sweetener. So, the one pound bag lasts over twice as long as a 12 ounce bag of powdered Swerve.
I also prefer the taste of monk fruit over the fiber sweetener used in Swerve. Sometimes, I’ll use a bulk Lakanto sweetener along with concentrated stevia. It helps round out the sweet taste.
Another reason I like to add a concentrated sweetener to bulk sweeteners is to save money. I find the concentrated sweeteners are more economical as you get tons of servings in a little bottle or container.
However, I used only the bulk sweeteners in these keto cinnamon rolls. You could probably use the concentrated vanilla monk fruit sweetener in the dough.
In fact, adding a splash of vanilla to the coconut flour fathead dough would likely enhance the taste. I’m going to add that in as an option.
I was pretty impressed with how these keto cinnamon rolls turned out. The dough was light and fluffy and it had just the right amount of sweetness.
If you are used to those super sugary rolls, you may want to up the sweetener. You can certainly add in just enough liquid sweetener to your preferred sweetness.
And, if you want something gooey, there’s always the option to add in some sugar free maple syrup or a fiber syrup. I like things more on the savory side, so I was light on the low carb sweeteners.
Personally, I don’t think it’s a good idea to eat too many sweets no matter what eating plan you follow. They tend to trigger hunger that causes people to overeat.
It’s certainly the case with me. When I eat a lot of low carb treats, I tend to go overboard. So, I’ve cut way back on the number of sweet recipes.
I know a lot of people need the dessert recipes when first starting out. That’s why I’m going to try to add more of those recipes in, even though I try not to eat them.
There are plenty of family and friends who will eat the low carb goodies like these keto cinnamon rolls. So, I’ll be giving out a lot more sweet foods that I’d rather not eat.
But, it’s nice to indulge in a treat every so often. So, I’m glad to have a good collection of low carb desserts that I can make when needed.
Since the coconut flour fathead dough worked so well in this recipe, I’m thinking of trying the pork rind keto bread in a sweet recipe. I know it sounds gross, but there are some sweet low carb cereal recipes using pork rinds.
A keto cinnamon rolls recipe doesn’t sound very appetizing when adding pork rinds to the dough. But, you never know until you try, right?
I’m hoping to have a lot more time for recipe development next month. I’ve been keeping this website going while holding on to a full-time engineering job. But, I plan to leave that job in a few weeks.
These rolls are great for a grab and go breakfast in the morning. I do recommend reheating them in the microwave for about 40 seconds as they are much better warm.
You can see some other keto breakfast ideas like keto smoothies on my Community Table posts. And, if you’re into sweet morning treats, you can check out my chocolate iced low carb donuts with coconut.
Keto Cinnamon Rolls Recipe
Keto Cinnamon Rolls
Ingredients
Dough:
- 60 grams coconut flour about 1/2 cup
- 1/4 cup low carb sweetener
- 2 tablespoon baking powder can be cut in half to reduce sodium but may not rise as well
- 250 grams mozzarella cheese shredded about 2-1/2 cups
- 55 grams cream cheese 2 ounces
- 3 large eggs beaten
- 2 tablespoons butter melted, add a bit more if needed and use unsalted to reduce sodium
- 1/2 teaspoon vanilla extract optional
Filling:
- 1/4 cup brown low carb sweetener
- 1 teaspoon cinnamon
- 3 tablespoons butter softened (can be omitted but gives a better filling taste)
Icing:
- 3 ounces cream cheese softened
- 3 tablespoons butter softened
- 1/4 cup low carb powdered sweetener
- 1/4 teaspoon vanilla extract
- low carb almond or coconut milk if needed
Instructions
- Preheat oven to 400°F and grease a 9x13-inch pan baking pan if needed.
- Mix coconut flour, low carb sweetener, and baking powder in a small bowl. Set aside.
- Melt mozzarella cheese and cream cheese in microwave on high power for one minute. Stir. Place back in microwave on high for another minute. Stir.
- Add in beaten eggs, butter, vanilla extract (if using), and coconut flour mixture until a dough is formed. Dough should be a bit wet and sticky. If dry, try adding in another egg or more butter.
- Roll dough out into a rectangle about 9x12 inches.
- In small bowl, combine the brown low carb sweetener with cinnamon. Spread butter evenly over the dough then sprinkle the cinnamon mix on top.
- Roll dough into a log starting at one of the shorter ends. Slice into 1-inch thick rounds.
- Rounds into prepared baking pan. Bake at 400°F for about 14-16 minutes or until lightly browned. Allow to cool slightly on a wire rack.
- In a medium mixing bowl, cream the cream cheese and butter with an electric mixer. Beat in the powdered sweetener and vanilla extract. Add in a little low carb milk (coconut or almond) if needed to thin the icing.
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Notes
Nutrition
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Nikki says
Wow, just made these and they are amazing! My recipe worked exactly as stated, I used the metric measurements. You would never guess they were made with mozzarella cheese… My husband loved them so much he had two portions at once. They’re so tasty that I’m not sure they will last very long but when I make some more, how would you recommend storing them? Thanks for the recipe.
Lisa MarcAurele says
I keep mine in the fridge or freezer.
Dianne Rodriguez says
I don’t use low carb sweeteners, but want to try this recipe for a friend who is gluten free. What would the substitution be for regular sugar?
Lisa says
Use the same amount of sugar for the low carb sweetener and the same amount of brown sugar for the brown low carb sweetener. The low carb sweeteners I use measure cup for cup in place of sugar.
Nicole says
Made these for my diabetic husband and he loved them! Thank you!
Lisa says
You’re welcome Nicole!
Ariel says
Hi! I can’t wait to try these! All I have is Swerve…do I use the same measurement of sweetener since you mentioned the Lakanto is twice as sweet as Swerve? Thank you!
Lisa says
If you only have Swerve, you’d need twice as much powdered sweetener and will need to add more liquid or cut back on the cream cheese and butter. It’s only the Lakanto powdered sweetener that is twice as sweet as Swerve.
Sami says
Hello i was wondering if we could use almond flour with this recipe instead of coconut flour?
Lisa says
You can just use an almond flour based Fathead dough instead with sweetener added. However, I find using coconut flour makes it much lighter like real pastry.
Robin says
I tried the Keto cinnamon rolls. It calls for mozzarella cheese but it didn’t say what to do with it in the instructions so I didn’t put it in. Also, the dough was so sticky that I ended up making it like a hamburger. Is there something that I can do next time so it won’t be so sticky?
Lisa says
Step 3 states to “Melt mozzarella cheese and cream cheese in microwave on high power for one minute. Stir. Place back in microwave on high for another minute. Stir.” Did you miss this step? The dough is a bit sticky and I’ve found working it with wet hands is best.
Joy says
I made this recipe and was VERY happy with the results….texture perfect, taste wonderful! (I did add a little more cinnamon.) Thank you so much for this recipe and the others on which you work so hard to tweak to perfection and share with all of us!
Lisa says
Thanks for writing in to let us know what you thought Joy! I’m so glad the recipe worked out well for you. 🙂
CarolynH says
Last week I discovered Walmart has a new cheese that is shredded mozarella blended with cream cheese. Picked it up, but haven’t tried it yet – making fathead dough was what popped in my head when I found it.
Lisa says
That does sound wonderful for making Fathead as the cream cheese is already included.
Steph says
Delicious!!!! It taste a little like keto but still passable as a nonketo dessert if no one knew 😉 Will definitely make again!!
Lisa says
I had others eating them up. They knew they were a little different but really enjoyed them even though they weren’t on keto.
Lara says
These look so good! I can’t wait to try them. I’m so happy I stumbled upon them!
Lisa says
Hope you love them as much as we do Lara!
Monika says
My dough was very “watery”.. added more flour but still didn’t get the same texture as in your pictures and due to that I could not roll it 🙁 in the end I made buns but they r quite hard … is it because I didn’t add so much sweetener? Thank you
Lisa says
It could be your coconut flour because that’s what absorbs the liquid in the dough.
Rhonda says
Tried them last night and will be making these again (and again!). Turned out great, will add just a touch more sweetener next time. I used regular erythritol. Like most LC baked goods, they’re even better the next day. The texture is so much like the “real” thing, even my non-LC husband liked them. Thanks for all your great recipes and the hard work you do and then share with us!
Lisa says
Thanks for writing in Rhonda! I’m glad you and your husband enjoyed these. 🙂
Alicia says
Made these for dessert tonight. AMAZING my kids also approved! Shared this recipe and will absolutely make again!!!
Lidia says
I only had half the amount of mozzarella, so I halved everything else…except for the sweetener because I forgot! Of course, they were too sweet, so they don’t need icing. Also, the dough stuck to the parchment paper and didn’t want to roll nicely. Besides that they just melted into one big blob. I couldn’t find a pan small enough, so I just packed them into one side of a larger round pan. Obviously that was wrong. So my questions are when I make these again with the correct amount of ingredients, how should they be placed into the pan? Should they be touching? Also, how can I keep the dough from sticking? Thanks in advance for a response!
Lisa says
It’s a very sticky dough so you could try a silicone mat instead. I just scrape it off the parchment paper with a rubber spatula if it sticks. And I don’t have the rolls touching in the pan as they do expand during baking so I give them a little room for that.
Stefanie Breuer says
These are amazing, I cannot tell you how delicious these are! By far the BEST keto cinnamon rolls.
Jody says
Holy moly!!! I’m new to keto, just a few weeks, and still havent really gotten past missing carb filled sweet treats. Everything I have tried (except for a really good magic cookie bar recipie has been gross. Although it took me a really long time to make them, it was worth every second!!!! They are so good. This was my first time making fat head dough and I had to make it twice. I also calculated 8 net carbs per roll for mine. Anyway thann you so much for this recipie!!
Leah says
Hi! I made this today. Had I not been baking Fathead bagels and other things with almond and coconut flour, I would have thrown in the towel. This has been a work in progress to be patient with working with these flours. Also, I only had Powdered Stevia…I just.can’t.stand. it!! Is that why you chose Monk Fruit?? Please tell me it doesn’t leave that “burn” feeling in your mouth?!! I also used mostly date sugar with my butter & cinnamon filling. The frosting I used 1/2 tsp (TOTAL) of a combination of almond, lemon, and orange extract. Helps hide the Stevia until the Stevia burns happens. Thoughts?? Insights??
Lisa says
Monk fruit tastes much better than stevia to me. But I find it helps to have the bulk of erythritol for baking and making the filling and icing.
Leah says
Thank you! I meant to say, “Swerve”…not Stevia. But both I really can’t stand, sadly. I guess I’ll have to venture out with erythritol. I am intimated by that a bit. But…I’ll do it!!
Jenny Brown says
i have not tried this dessert, but as far as sweetners go I can weigh in on those. I like SUKRIN pretty well. I then tried Swerve and liked it a little bit better but still the cooling effect. I just recently tried the powder and granular MONK FRUIT and I AM IN LOVE WITH IT….it has the best taste, hands down, no cooling effect to me.
I made a simple icing with the powdered Monk Fruit, cream cheese and HWC and it was delicious.
Simonne says
I don’t own a microwave. How would I melt the cheese etc using any other cooking methods?
Lisa says
You could try a double boiler or a regular pot on the stove. However, I’ve always used the microwave.
A says
did it work without the microwave?
Michael says
I don’t use a microwave. Just low heat in a pan on the stove. Take off heat as soon as melted and combined.
Mary Aghassi says
Can you add pecans to this? If so, at one point and do you have to do anything to them before adding?
Lisa says
I’d chop the pecan up and sprinkle over the cinnamon mix before rolling up the dough. I’d also sprinkle a few on top either under or over the icing.
Roberta says
Any dairy-free option suggestion…?
eva kay walsh says
A whole recipe of cinnamon rolls for just me will overload me on sweets because I miss them. SO, I’m going to make the bagel dough using half for bagels then add sweeteners to make the rest into these rolls. I’ll also cut the filling and frosting section in half. I don’t have the brown sugar sweetener. Can I use your trick of just a bit of black strap molasses for the flavor? I just love the bagels.
Lisa says
You can use a touch of blackstrap molasses with white granular as it doesn’t add much carbs.
Laura thacker says
This was easy, well written and worked out amazing. I am so glad I finally found something that tastes the way it should. Thank you.
Nell Clymer says
I made these cinnamon rolls today. Absolutely fabulous. Thank you!
Mark says
I followed the receipe exactly, both grams and cups, and found it needs a LOT more flour–at least twice what was asked for. It was a mess to roll-out and cut. Too moist for me.
Lisa says
Did you let the dough sit first to make sure the liquid was absorbed by the coconut flour? The dough will be too dry if you add that much coconut flour
Crissie says
I didn’t know to do that and my dough is stupid. The cheese melted but cooked too quickly and turned into a string mess.
Deborah says
Thank you! I would never have thought of using mozzarella cheese. They really look yummy😊. Good luck on new adventures as you leave your current job!
Lisa says
Thanks Deborah!
Kim says
could I use the almond flour fathead dough for these
Lisa says
You probably can, but I didn’t because I prefer the texture and taste of coconut flour.
Deborah Kendryna Johnson says
No comment at this time have to try sounds good,
Dana Knowles says
Although your recipe looks wonderful I personally believe that 8 grams of carbs is too much to spend on one small roll when the total intake for carbohydrates is approximately 20 grams per day.
Lisa says
I redid the calc and it’s only 4 grams of carbs if you omit the erythritol since there’s no impact as well as not include the pecans. So, each roll is only 3 grams net carbs (4g total minus 1g fiber).
Joyce Tye says
Thank you so much, I struggle daily to lose weight. I can’t wait to try the cinnamon rolls!
Donna Anderson says
Can’t wait to try the cinnamon rolls! Almost 3 months into the low carb lifestyle and although I’ve lost 15 lbs and am feeling pretty good, I still struggle with cravings!