Description
These Keto Cinnamon Rolls feature soft, fluffy fathead dough with rich cinnamon-butter filling and sugar-free cream cheese frosting. With only 3g net carbs per roll, they deliver authentic cinnamon roll experience without the sugar crash. Perfect for keto, low-carb, and gluten-free diets. Ready in 45 minutes from start to frosted finish.
Ingredients
For the Dough:
1 3/4 cups almond flour (finely ground, blanched)
2 tablespoons coconut flour
3 tablespoons granular erythritol sweetener
1 tablespoon baking powder
1/4 teaspoon salt
2 cups shredded mozzarella cheese (low-moisture, whole milk)
2 oz cream cheese (full-fat), room temperature
1 large egg
1 teaspoon vanilla extract
For the Cinnamon Filling:
3 tablespoons butter, melted
3 tablespoons granular erythritol sweetener
1 tablespoon ground cinnamon
1/4 teaspoon vanilla extract
Pinch of salt
For the Cream Cheese Frosting:
4 oz cream cheese, softened
2 tablespoons butter, softened
1/4 cup powdered erythritol sweetener
1/2 teaspoon vanilla extract
1–2 tablespoons heavy cream
Pinch of salt
Instructions
1. Preheat oven to 350°F. Line 8×8 or 9×9 inch baking dish with parchment paper.
2. Make cinnamon filling: Mix melted butter, erythritol, cinnamon, vanilla, and pinch of salt in small bowl. Set aside.
3. Make dough: In large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
4. In microwave-safe bowl, combine shredded mozzarella and cream cheese. Microwave 1 minute, stir, then microwave another 30-60 seconds until fully melted and smooth.
5. Pour melted cheese mixture into dry ingredients. Mix with spoon or hands, working quickly while cheese is warm and pliable.
6. Add egg and vanilla extract to dough. Knead with hands or stand mixer until smooth, pliable dough forms. Work quickly as dough stiffens when cool.
7. Place dough between two sheets of parchment paper. Roll into 12×8 inch rectangle about 1/4-inch thick.
8. Remove top parchment. Brush rolled dough evenly with melted butter from filling, leaving 1/2-inch border on edges.
9. Sprinkle cinnamon-sweetener mixture evenly over buttered surface.
10. Starting from long side, use parchment to help roll dough tightly into log. Pinch seam to seal.
11. Using sharp knife or dental floss, cut log into 8 equal slices.
12. Arrange rolls cut-side up in prepared baking dish, spacing slightly apart.
13. Bake 15-20 minutes until golden brown on top and cooked through. Don’t overbake.
14. While rolls bake, make frosting: Beat softened cream cheese and butter until fluffy.
15. Add powdered erythritol sweetener gradually, beating until smooth.
16. Mix in vanilla and pinch of salt. Add heavy cream 1 tablespoon at a time until desired drizzling consistency.
17. Remove rolls from oven and cool 5 minutes in pan.
18. Spread or drizzle cream cheese frosting generously over warm rolls.
19. Serve immediately while warm for best texture and flavor.
20. Store leftovers covered in refrigerator up to 5 days. Reheat before serving.
Notes
Work quickly with dough while still warm – cheese-based dough stiffens as it cools.
If dough becomes too stiff, microwave briefly (10-15 seconds) to soften.
Use finely ground blanched almond flour for best texture – coarse ground creates gritty rolls.
Shred mozzarella fresh from block – pre-shredded contains anti-caking agents affecting texture.
Don’t overbake – keto baking dries out faster than traditional baking.
Each roll contains approximately 3g net carbs (total carbs minus fiber).
For meal prep, freeze unfrosted rolls individually up to 3 months. Thaw, reheat, and frost fresh.
Rolls taste best day of baking but keep refrigerated up to 5 days.
Can substitute monk fruit or allulose for erythritol with similar results.
For dairy-free version, use dairy-free mozzarella and cream cheese alternatives (texture may differ).
Rolling dough between parchment prevents sticking without adding extra flour/carbs.
Dental floss cuts rolls cleanly without squashing them.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 245
- Sugar: 1g
- Sodium: 285mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 55mg
Keywords: keto cinnamon rolls, low carb cinnamon rolls, sugar free breakfast, gluten free cinnamon rolls, fathead dough