Indulge in the warm, comforting delight of cinnamon rolls without derailing your low-carb goals! This recipe uses a clever keto-friendly dough (no yeast needed!) that bakes up surprisingly soft and fluffy. Filled with a buttery cinnamon swirl and topped with a decadent sugar-free cream cheese icing, these rolls deliver heavenly flavor and texture. Perfect for a weekend brunch or a special keto treat!

Yields: 12 rolls

Prep time: 30 minutes

Cook time: 20-25 minutes

Total time: Approx. 1 hour

Ingredients

For the Low-Carb Roll Dough:

• 2 ½ cups (280g) Fine Almond Flour
• ½ cup (60g) Coconut Flour
• 3 tablespoons (27g) Psyllium Husk Powder (essential for texture)
• ½ cup (approx. 100g) Granulated Low-Carb Sweetener (e.g., Erythritol blend)
• 2 teaspoons Baking Powder
• ½ teaspoon Xanthan Gum (do not omit)
• 1 teaspoon Salt
• 3 Large Eggs, room temperature
• 6 tablespoons (85g) Unsalted Butter, melted
• ¾ cup (180ml) Unsweetened Almond Milk
• 1 teaspoon Apple Cider Vinegar
• 1 teaspoon Vanilla Extract

For the Low-Carb Cinnamon Filling:

• 6 tablespoons (85g) Unsalted Butter, very soft
• 1 cup (approx. 190g) Packed Low-Carb Brown Sweetener Substitute (e.g., Swerve Brown, Lakanto Golden)
• 2 tablespoons (13g) Ground Cinnamon (Saigon recommended)

For the Low-Carb Cream Cheese Icing:

• ¼ cup (56g) Unsalted Butter, softened
• 3 ounces (85g) Full-Fat Cream Cheese, softened
• ½ teaspoon Vanilla Extract
• 1 ½ cups (approx. 180g) Powdered Low-Carb Sweetener (e.g., Swerve Confectioners)
• 1-3 tablespoons Unsweetened Almond Milk or Heavy Cream (optional, to thin)

Instructions

1. Make the Dough:

1. Preheat Oven & Prepare Pan: Preheat oven to 350°F (175°C). Generously grease a 9×13 inch baking dish or line it with parchment paper.
2. Combine Dry Ingredients: In a large bowl, thoroughly whisk together almond flour, coconut flour, psyllium husk powder, granulated sweetener, baking powder, xanthan gum, and salt. Break up any clumps.
3. Combine Wet Ingredients: In a separate bowl, whisk the eggs, melted butter, almond milk, apple cider vinegar, and vanilla extract until well combined.
4. Form Dough: Pour the wet ingredients into the dry ingredients. Stir with a spatula until a sticky, cohesive dough forms. Let the dough rest for 5-10 minutes; it will thicken as the flours absorb moisture.

2. Assemble the Rolls:

1. Roll Out: Place the dough onto a large sheet of parchment paper. Top with another sheet of parchment paper. Roll the dough out into a rectangle roughly 12 inches by 16 inches, about ¼ inch thick. Peel off the top parchment sheet.
2. Spread Butter: Evenly spread the 6 tablespoons of very soft butter over the surface of the dough, leaving about a ½-inch border clear along one long edge.
3. Add Filling: In a small bowl, mix the low-carb brown sweetener and cinnamon. Sprinkle this mixture evenly over the buttered dough.
4. Roll Tightly: Starting from the long edge without the clean border, carefully use the bottom parchment paper to help lift and tightly roll the dough into a log.
5. Seal Edge: Pinch the seam firmly along the clean border to seal the log.
6. Cut Rolls: Using unflavored dental floss (slide under, cross over, pull) or a very sharp knife, cut the log into 12 equal-sized rolls.
7. Place in Pan: Carefully arrange the rolls, cut-side up, in the prepared baking dish.

3. Bake:

1. Bake Rolls: Place the dish in the preheated oven and bake for 20-25 minutes. The rolls should be golden brown, puffed, and a toothpick inserted into the center should come out clean or with moist crumbs.
2. Cool Slightly: Remove from oven and let the rolls cool in the pan on a wire rack for 10-15 minutes before icing.

4. Make Icing & Finish:

1. Beat Base: While rolls cool, use an electric mixer to beat the softened butter and cream cheese in a medium bowl until light and fluffy.
2. Add Flavors & Sweetener: Beat in the vanilla extract. Gradually add the powdered low-carb sweetener, starting on low speed and increasing to medium, until fully combined and fluffy.
3. Adjust Consistency: If desired, beat in almond milk or cream, 1 tablespoon at a time, until the icing reaches a smooth, spreadable consistency.
4. Ice Rolls: Spread the icing generously over the still-warm cinnamon rolls.

Serving & Storage:

• These rolls are absolutely best enjoyed warm soon after they are iced.
• Store cooled leftovers in an airtight container in the refrigerator for up to 5 days.
• Reheat gently in the microwave (15-20 seconds per roll) or a low oven/toaster oven until softened and warm.

Important Notes:

• Texture: While soft and delicious, these keto rolls won’t have the exact stretchy, yeasty texture of traditional cinnamon rolls due to the absence of gluten. They are a fantastic low-carb alternative!
• Parchment Paper: Essential for rolling out this type of dough without sticking.
• Cutting: Dental floss often works best for clean cuts without squashing the soft dough.

Estimated Nutritional Information

(Per roll, 1/12th of recipe. Estimates based on typical low-carb ingredients like almond/coconut flour, erythritol-based sweeteners, etc. Actual values vary by brand.)

• Calories: ~348 kcal
• Total Fat: ~32g
  • Saturated Fat: ~14g
• Total Carbohydrates: ~51g
  • Dietary Fiber: ~7g
  • Sugar Alcohols: ~39g (e.g., Erythritol)
• Net Carbohydrates: ~5g
• Protein: ~8g
• Sodium: ~220mg

Disclaimer: Nutrition facts are estimates. Brand choices significantly impact final values. Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols. Be aware that sugar alcohols can cause digestive sensitivity in some individuals.