The ultimate, most delicious, incredible texture cinnamon rolls that are actually Keto Approved, Diabetic Friendly, and Gluten Free are here. Make these yummy Keto Cinnamon Rolls anytime with this easy to follow recipe. Enjoy!
\As far back as I can remember, there was a Christmas-tree-shaped cinnamon roll platter on our table every Christmas morning. Covered in green sanding sugar and redhots for ornaments, it was the highlight of Christmas breakfast. As an adult, I missed having my mom make it for me, and eventually the tradition fell by the wayside as we changed our diet and lifestyle to eliminate sugar and grains.
Sugar Free Cinnamon Rolls
But given how much my kids love these gluten-free, sugar-free cinnamon rolls, I imagine we will be re-introducing the tradition from here on out. These cinnamon rolls are made using a sweetened fathead-style dough as the base, and filled with creamy butter and cardnl’s Cinnamon Toast Sprinkle. And naturally, it’s topped with a hefty schmear of cream cheese frosting.
Since cheese-based doughs are harder to work with (and gluten-free dough in general, if I’m being honest), I find that it’s easiest to cut these cinnamon rolls with dental floss. Yup, dental floss. And you can use any kind, flavored or not. Even if you use a mint floss, the taste doesn’t transfer to the finished cinnamon rolls.
Keto Cinnamon Roll Recipe
To cut the rolls using floss, cut a piece that is long enough to go around the entire roll, with enough extra length to have a good grip in each hand. Slide the center of the floss under the roll, cross it over the top so the left side is on the right side and vice versa, then pull. You’ll end up with perfectly clean slices that result in beautifully baked tops.
You CAN cut with a sharp knife, but it will definitely be less pretty, and slightly more messy. Totally doable though, so don’t worry if you’ve run out of floss. I have also used baker’s twine in a pinch and it worked just fine as well.
Also, due to the nature of the fathead dough, these bake best in a confined space, like individual cupcake liners. When baked all together in a single pan, they lose their shape and sort of all blend in together. Still tastes great, just far less pretty.
- 1 3/4 cups Almond Flour
- 1/4 cup Lakanto Golden (or another granular erythritol sweetener)
- 1 tsp Baking Soda
- 2 tsp Cream of Tartar
- 2 large Eggs
- 2 3/4 cups Shredded Mozzarella
- 3.5 oz (7 Tbsp) Cream Cheese
- 2 Tbsp Butter, only partially melted
- 3 Tbsp Cardnl Cinnamon Toast Sprinkle
Cream Cheese Frosting
- 6 oz (12 Tbsp) Cream Cheese, room temp
- 3 Tbsp Butter, softened
- 1/2 cup Allulose
- 1 1/2 tsp Vanilla
- Preheat the oven to 350°F. Line a 12-cavity cupcake pan with parchment cupcake liners and set aside.
- In a large mixing bowl, combine the almond flour, erythritol sweetener, baking soda, cream or tartar, and eggs. Using the paddle attachment of a stand mixer (or a hand mixer), mix on low speed until smooth. Set aside.
- In a microwave safe bowl, melt the mozzarella and cream cheese in 1 minute intervals, stirring in between each, until fully melted and smooth.
- Add the melted cheese mixture to the almond flour mixture and mix on low speed for 30 seconds, then increase speed to medium and continue mixing until smooth. The dough should resemble play-dough.
- Place a piece of parchment on the counter and dump the dough onto it. Using wet hands, press the dough into a 12" square.
- Combine the softened butter and Cinnamon Toast Sprinkle until smooth and spread evenly on your dough square, leaving about a 1/2" of space on the end furthest from you.
- Starting at the end closest to you, carefully roll the dough away from you, trying to keep it tight, using the parchment to help you keep it all intact. When you get to the end, press the dough seam closed.
- Cut the roll into 1" pieces. Place the rolls in your prepared cupcake liners.
- Bake in the preheated oven for 20 minutes. Let cool about 20 minutes or more before frosting.
- In the bowl of a stand mixer, add the cream cheese and softened butter. Beat with the paddle attachment until smooth and softened.
- Add in the vanilla and allulose and beat on low speed to start, then increase to medium for about 1 minute.
- Store in the fridge until ready to use.
Nutrition InformationYield 12 Serving Size 1 roll (with frosting)
Amount Per Serving Calories 320Total Fat 30gCarbohydrates 15gNet Carbohydrates 3gFiber 3gSugar 3gSugar Alcohols 9gProtein 12g