Keto Cinnamon Rolls Recipe
Servings: 12
Calories: 209
It's simple to make low-carb 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.
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Ingredients
Dough:
- 60 grams coconut flour about ½ cup
- ¼ cup low carb sugar substitute
- 2 teaspoons baking powder use a little more for a better rise
- 250 grams mozzarella cheese shredded about 2-½ 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
- ½ teaspoon vanilla extract optional
Filling:
- ¼ cup Low Carb Brown 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
- ¼ cup Swerve Confectioners Powdered Sweetener
- ¼ 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.
Video
Notes
- For extra sweet rolls, you may want to increase the amount of sweetener. I would play around with liquid sweetener until you reach your desired taste.
- If you want something gooey, add some sugar-free maple syrup or fiber syrup to the butter layer. This will make the rolls extra gooey and increase the sweetness as well.
- Nuts are a great addition. Simply add your favorite chopped nuts to the cinnamon mixture sprinkled on before you roll up the dough log. Pecans add a lovely taste!
- You can store these low-carb fathead cinnamon rolls in the fridge for up to a week to indulge at any time. If you’d like to store your cinnamon rolls for longer, you do have the option to freeze them.
- When I freeze my fathead dough cinnamon rolls, I bake them first, then freeze them. Once I’m ready to eat one, I place it in the oven at 350°F for about 5 minutes. They turn out just as delicious, maybe even better!
Nutrition
Serving: 1roll | Calories: 209 | Carbohydrates: 4g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 90mg | Sodium: 262mg | Potassium: 249mg | Fiber: 1g | Sugar: 1g | Vitamin A: 590IU | Calcium: 213mg | Iron: 0.6mg
Additional Info
Net Carbs:
3
g
|
% Carbs:
6.2
%
|
% Protein:
14.5
%
|
% Fat:
79.3
%
|
SmartPoints:
9