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keto cinnamon rolls recipe

Keto Cinnamon Rolls

Course: Breakfast, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 31 minutes
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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  • 60 grams coconut flour about ½ cup
  • ¼ cup low carb sugar substitute
  • 2 tablespoon baking powder can be cut in half to reduce sodium but may not rise as well
  • 250 grams mozzarella cheese shredded about 2-½ 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


  • ¼ cup Low Carb Brown Sweetener
  • 1 teaspoon cinnamon
  • 3 tablespoons butter softened (can be omitted but gives a better filling taste)



  • 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.



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 in some sugar free maple syrup or a 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 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!


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
    [serving_size] => 1
    [calories] => 209
    [carbohydrates] => 4
    [protein] => 7
    [fat] => 17
    [saturated_fat] => 10
    [cholesterol] => 90
    [sodium] => 262
    [potassium] => 249
    [fiber] => 1
    [sugar] => 1
    [vitamin_a] => 590
    [calcium] => 213
    [iron] => 0.6
    [serving_unit] => roll

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