Keto Cinnamon Rolls
These soft and fluffy Keto Cinnamon Rolls capture the nostalgic aroma and indulgent flavor of traditional rolls without the carbs. Made with almond and coconut flour, erythritol, and topped with rich cream cheese frosting, they’re perfect for a guilt-free weekend breakfast or brunch.
Ingredients
- Dough:
- 2 cups almond flour super fine, blanched
- 1/4 cup coconut flour
- 1/4 cup erythritol granulated
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 large eggs room temperature
- 1/4 cup unsweetened almond milk or heavy cream
- 1/4 cup melted butter unsalted
- 1 tbsp vanilla extract
- Cinnamon Filling:
- 1/4 cup erythritol granulated
- 2 tbsp ground cinnamon Ceylon preferred
- 1/4 cup softened butter
- Cream Cheese Frosting:
- 4 oz cream cheese softened, full-fat
- 1/4 cup powdered erythritol
- 2 tbsp unsweetened almond milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 9x13 inch baking dish with parchment paper.
- Mix dry ingredients: In a bowl, sift together almond flour, coconut flour, erythritol, baking powder, and salt.
- Mix wet ingredients: In a separate bowl, whisk eggs, almond milk, melted butter (cooled), and vanilla extract.
- Combine wet and dry: Mix until a soft dough forms. Add more almond flour if too sticky.
- Prepare filling: Mix erythritol and cinnamon in a small bowl.
- Roll out dough: Place dough between parchment sheets and roll into a 12x8 inch rectangle.
- Assemble rolls: Remove top parchment, spread softened butter, then sprinkle cinnamon mixture. Roll tightly from the long side.
- Slice into 12 even pieces using dental floss or a sharp knife.
- Bake: Place rolls in prepared dish, slightly spaced. Bake for 20–25 minutes or until golden brown.
- Cool slightly before frosting.
- Prepare frosting: Beat cream cheese, powdered erythritol, almond milk, and vanilla until smooth. Spread over warm rolls.
Notes
Dairy-Free Option: Use coconut oil instead of butter and a coconut cream-based frosting. Sweetener Alternatives: Replace erythritol with monk fruit at a 1:1 ratio. Prep Ahead: Assemble rolls the night before, refrigerate, and bake in the morning. Storage: Refrigerate up to 1 week or freeze up to 3 months. Reheat before serving. Variations: Try chocolate chips, maple pecan, or orange cranberry versions for a twist.
