Keto Low Carb Cinnamon Rolls (With Cream Cheese Frosting!)
This past Christmas day, I was bound and determined to make a ketogenic, low carb, paleo and gluten free cinnamon roll for Christmas day brunch.
I was also prepared to fail, so I had a backup plan of making pancakes in an effort to have something on the table if this didn’t work out.
In all seriousness though, I never thought that I would be able to eat a decent cinnamon roll after I went gluten free. All the gluten free, paleo imitations were just kind of sad hard or doughy little flops of pastries that never would satisfy that Cinnabon drenched in butter and icing sort of craving.
These cinnamon rolls are the real deal.
Seriously buttery, flakey with a deliciously doughy inside with that same mouthfeel you would get with a traditional cinnamon roll with that sweet cinnamon flavor. Even the frosting is perfect, not oozing over the sides like some sort of gross cream cheese liquid.
You’ll almost forget you’re on keto when you’re eating these! Definitely a keeper and one that you can even serve to non-keto or gluten-free folks without having to apologize and announce that it’s keto. Or, if you don’t want to share them, these will actually keep well in the fridge or freezer - simply pop them back into the oven or even the microwave to warm them back up.
keto Cinnamon Rolls with cream cheese frosting
Makes 16 cinnamon rolls
Only 1.5 g of net carbs per cinnamon roll
1 ½ cups mozzarella cheese
2 tablespoons cream cheese
¾ cup almond flour
1 teaspoon cinnamon
4 teaspoons butter cut up into small slices
3 teaspoons erythritol
2 ounces cream cheese
1 tablespoon heavy cream
2 teaspoons erythritol
Preheat oven to 350 degrees. Line a baking sheet or pan with parchment paper. In a large microwave safe bowl, add mozzarella cheese and cream cheese and microwave for 1 minute or until melted Mix together cheeses until well combined. Add egg and stir until well combined again. Add almond flour and stir until a soft dough forms.
Place dough ball on one sheet of parchment paper. Place a second piece of parchment paper on top of the dough and flatten out to around 8 x 12” at a 1” thickness
Mix together cinnamon and erythritol. Take the top sheet of parchment paper off and sprinkle the cinnamon and erythritol mixture over the surface of the dough, ensuring that you cover the entire surface evenly. Distribute butter evenly over surface of dough as well.
Roll the dough up lengthwise (so that you have a long snake of dough), using the parchment paper to handle it. Using a very sharp knife, slice off 1” “wheels” - these will be your cinnamon rolls. Place onto baking sheet or into pan - you can space them out to create more crisp on the edge of the rolls or squish them together to create moist and soft rolls.
Bake for 15 minutes or until golden brown on top. Remove from oven. While the cinnamon rolls are cooling, mix together icing. Warm cream cheese up in microwave for 20 seconds or until soft. Beat together with erythritol until well combined, then spread over cinnamon rolls.