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Keto Cinnamon Rolls Recipe

Intro - Grocery List - Directions - Macronutrients - Leftovers and Meal Prep

Just because you’re eating a keto diet, that doesn’t mean that you have to give up all of your favorite breakfast or dessert foods! If you’re craving a sweet breakfast pastry to complement your savory foods without the calories, this is the recipe for you.

This keto cinnamon roll recipe uses a popular low-carb and gluten-free dough known as a fathead dough, which uses mozzarella cheese as a main ingredient. Mozzarella in a sweet dish may seem strange, but the sweet cinnamon filling and cream cheese icing help balance out and neutralize any cheesy flavors.

To get some extra healthy monounsaturated and polyunsaturated fats and a boost in protein, this recipe contains chopped pecans in its filling. If you don’t like pecans or don’t have them available, this recipe is just as tasty without them or can be substituted for other chopped nuts.

Servings: 12 - Calories: 131 - Fat: 11 g - Protein: 5.5 g - Net Carbs: 1.7 g


Grocery List

Here are the ingredients needed for keto cinnamon rolls

For the Dough

  • 1 ½ cups Mozzarella cheese, shredded
  • ¾ cup Almond Flour
  • 2 tbsp Cream Cheese
  • 1 large Egg, at room temperature
  • ½ tsp Baking Powder

For the Filling

  • 1 tbsp Butter, softened
  • 1 tbsp Cinnamon
  • 2 tbsp Erythritol sweetener, granulated
  • 2 tbsp Pecans, chopped (optional)

For the Icing

  • 2 tbsp Cream Cheese
  • 2 tbsp Heavy Cream
  • 2 tbsp Erythritol, powdered

Components

Your kitchen will require the following

  • Microwavable mixing bowl, medium sized
  • Parchment paper
  • Rolling pin
  • Pastry brush
  • Knife
  • 8” baking dish or baking pan
  • Small mixing bowl or cup
  • Plastic sandwich/storage bag or piping bag

Directions

To make this cinnamon roll recipe, you’re going to make the fathead dough, brush dough with the cinnamon mixture and almonds, roll and slice the dough into flat wheels, bake the rolls, then top with cream cheese icing.

Here are the complete cooking instructions:

First, preheat your oven to 360F

  1. In a microwave-safe bowl, mix together mozzarella cheese and cream cheese and microwave until melted. Stir cheese mixture every 30 seconds – mixture should be melted in approximately 1 ½ minutes.
  2. Once cheese is melted, stir in egg, then add dry ingredients of almond flour and baking powder. Combine all ingredients using a fork, then mix by hand to create a soft ball. To prevent the dough from sticking to your hands, try lightly coating hands in flour or oil before handling dough.
  3. Once dough is formed into a ball, place between two large sheets of parchment paper and use rolling pin to flatten dough into a large rectangle no thicker than 1/4th inch.
  4. Brush flattened dough to its edges with softened butter. In a small cup, mix together cinnamon and erythritol then sprinkle evenly over dough.
  5. If adding pecans to cinnamon roll recipe, evenly spread chopped pecans over cinnamon and erythritol mixture.
  6. To form the cinnamon roll shape, lift edge of dough and tightly roll into a jellyroll shape which will give you a “log” of dough.
  7. Slice the dough log into 12 equal portions (approximately the with of 2 finger lengths), then place onto baking dish. If using a larger baking sheet, be sure to place cinnamon rolls approximately 1 inch apart.
  8. Bake cinnamon rolls for 12-15 minutes or until golden brown, then remove from oven to cool.
  9. To make the icing, mix cream cheese, heavy cream, and powdered erythritol together in small bowl. When rolls are finished, pour icing into a sandwich bag or piping bag. Cut medium sized hole at bottom tip of bag, then drizzle evenly over warm cinnamon rolls.

Enjoy!


Macronutrients

Here is the rough macronutrient breakdown for keto cinnamon rolls. Exact numbers may vary depending on ingredient sources.

Keto cinnamon rolls

Cals

Fat

Protein

Carbs

1 ½ cups shredded mozzarella cheese

536

41

36

4

¾ cup almond flour

450

33

18

18

4 tbsp cream cheese

199

20

3.5

2.5

1 large egg

76

5

6

0.5

½ tsp baking powder

3

n/a

n/a

1

1 tbsp butter

106

12

n/a

n/a

1 tsp cinnamon

5

n/a

n/a

2

2 tbsp granulated erythritol

6

n/a

n/a

1.5

2 tbsp chopped pecans

94

10

1

n/a

2 tbsp heavy cream

98

10.5

0.5

n/a

2 tbsp powdered erythritol

4

n/a

n/a

1

Grand Total

1577

131.5

65

30.5

Total per Serving (1 cinnamon roll)

131

11

5.5

2.5

Net carbs per serving is approximately 1.7 g due to fiber content of almond flour.


Leftovers and Meal Prep

Once your cinnamon rolls are made, they can be kept at room temperature for up to two days. To prevent them from drying out, cover with foil, plastic wrap, or a lid. If you’ve made cinnamon rolls for the week, they will remain good in the refrigerator for 5 to 7 days. Be aware that the cinnamon rolls will become harder the longer they are refrigerated.

If refrigerating, warm in a microwave or toaster oven for a few seconds so that the filling and icing can get warm for an enjoyable breakfast experience!

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