Keto Cinnamon Rolls – Fluffy, gooey, and completely sugar-free! These rolls use almond flour dough that bakes up pillowy soft, then gets smothered in a rich cream cheese glaze. You won’t believe they’re only 4g net carbs each. Perfect for lazy Sunday mornings or meal-prepped for the whole week.
Keto Cinnamon Rolls
Classic cinnamon rolls have no place on a keto diet – until now. This recipe uses a mozzarella-almond flour fathead dough that creates an incredibly soft, chewy texture. The cinnamon butter filling melts into every layer, and the cream cheese glaze takes it completely over the top.
Ingredients:
Instructions
- Preheat oven to 180°C (350°F) and line a baking tray with parchment paper.
- Melt mozzarella and cream cheese together in a microwave in 30-second bursts until smooth. Mix well.
- Add almond flour, eggs, baking powder, and salt to the melted cheese mixture. Mix until a dough forms.
- Roll out the dough between two sheets of parchment to a rectangle about 30x25 cm.
- Mix softened butter with erythritol and cinnamon, then spread evenly over the dough.
- Roll the dough tightly from the long side into a log, then slice into 8 equal rolls.
- Place rolls on the baking tray and bake 18-20 minutes until golden.
- While rolls bake, beat cream cheese, powdered erythritol, heavy cream, and vanilla until smooth.
- Drizzle glaze over warm rolls and serve immediately..
Nutrition Facts
Servings 8
Serving Size 1 roll
- Amount Per Serving
- Calories 310kcal
Note
Pro tip: Chill the dough for 15 minutes before rolling if it feels too sticky. You can also freeze unbaked rolls and bake straight from frozen at 180°C for 25 minutes. Store glazed rolls in the fridge for up to 4 days – reheat in the microwave for 20 seconds to bring back the gooey texture.
