Soft and Gooey Keto Cinnamon Rolls
Indulge in soft and gooey keto cinnamon rolls—sweet, fluffy, and low-carb! A crave-worthy treat that tastes just like the classic.
Equipment
- 1 9-inch round or square baking pan with parchment paper
- 1 Rolling Pin
- 1 Microwave-safe bowl
- 1 Hand mixer (optional, for icing)
Ingredients
- 2 cups finely ground almond flour
- 2 tbsp coconut flour
- 2 tbsp granulated erythritol or allulose
- 2 tsp baking powder
- ½ tsp fine sea salt
- 2 cups shredded low-moisture part-skim mozzarella
- 3 tbsp cream cheese, softened
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 4 tbsp unsalted butter, very soft
- ⅓ cup brown erythritol or allulose (brown-style)
- ½ tbsp ground cinnamon
- 1 Pinch of salt
- 3 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- ½ cup powdered erythritol or allulose (sifted for smoothness)
- 1 tsp vanilla extract
- 3 tbsp heavy cream (to thin)
Instructions
- Prep the pan and oven: Line a 9-inch baking pan with parchment or lightly grease it. Preheat oven to 350°F (175°C).
- Mix dry ingredients: In a large bowl, whisk almond flour, coconut flour, granulated sweetener, baking powder, and salt until well combined.2 cups finely ground almond flour, 2 tbsp coconut flour, 2 tbsp granulated erythritol or allulose, 2 tsp baking powder, ½ tsp fine sea salt
- Melt the cheeses: In a microwave-safe bowl, add mozzarella and cream cheese. Microwave in 20–30 second bursts, stirring between, until fully melted and stretchy. Do not overheat.2 cups shredded low-moisture part-skim mozzarella, 3 tbsp cream cheese, softened
- Combine dough: Add the melted cheese mixture to the dry ingredients.Add eggs and vanilla. Mix with a sturdy spatula or lightly oiled hands until a cohesive dough forms. If sticky, let it rest for 2–3 minutes to firm up.2 large eggs, room temperature, 1 tsp vanilla extract
- Roll out the dough: Place the dough between two sheets of parchment. Roll into a rectangle about 10x14 inches. Peel off the top parchment.
- Make the filling: In a small bowl, stir together softened butter, brown-style sweetener, cinnamon, and a pinch of salt until smooth and spreadable.4 tbsp unsalted butter, very soft, ⅓ cup brown erythritol or allulose (brown-style), ½ tbsp ground cinnamon, 1 Pinch of salt
- Spread and roll: Gently spread the filling over the dough, leaving a 1/2-inch border on one long edge. Using the parchment to help, roll up tightly from the opposite long side toward the border.
- Slice the rolls: Use a sharp knife to cut 9–10 rolls.If the dough is soft, chill the log for 10 minutes before slicing.
- Arrange and bake: Place rolls cut-side up in the pan with a little space between each. Bake 18–22 minutes, until set and lightly golden. Do not overbake; they’ll firm as they cool.
- Make the icing: Beat cream cheese and butter until smooth. Add powdered sweetener, vanilla, salt, and 2 tablespoons cream. Beat until fluffy, adding more cream if needed for a thick, spreadable glaze.3 oz cream cheese, softened, 2 tbsp unsalted butter, softened, ½ cup powdered erythritol or allulose (sifted for smoothness), 1 tsp vanilla extract, 3 tbsp heavy cream (to thin)
- Frost while warm: Let rolls cool for 5–10 minutes, then spread icing over the tops so it melts into the swirls. Serve warm and gooey.
