Keto Cinnamon Rolls

My easy keto cinnamon rolls are perfectly fluffy in the middle and require NO yeast to make! Ready in just 20 minutes, they make a fabulous low-carb breakfast.

Breakfasts that start on a sweet note are always the best. Even those who follow a keto diet can partake, and nothing beats my keto cinnamon rolls.

Ooey and gooey in the middle with lashings of cream cheese frosting, these are so easy to make and have just 2 grams of carbs each.

I tested this recipe dozens of times while perfecting keto doughs and found that almond flour combined with low-moisture mozzarella (yes, the cheese) yields the softest, fluffiest result without turning gummy. After a few trial runs, I finally landed on a foolproof method that works every time. 

Why I love this recipe

• No yeast. Traditional cinnamon rolls are made with yeast, but not these ones. For those of you wary of using yeast, you have nothing to worry about!
• Made with almond flour. My favorite keto flour to bake with! Using almond flour guarantees fluffy and tender cinnamon rolls every single time.
• Perfect hot or room temperature. Enjoy these rolls fresh out of the oven or let the frosting firm up over them and enjoy at room temperature.
• Ready in 20 minutes. No resting time and no kneading is required- Simply prepare, roll, slice, and bake!
• Tested and perfected. After plenty of trials with different flours and cheeses, this version consistently gives the best texture. 

Key Ingredients

• Almond flour. Blanched almond flour is a must, not almond meal. The blanched variety yields a lighter crumb and fluffier dough.
• Baking powder. The leavening agent is used to give the rolls some rise and fluffiness.
• Sugar substitute. I like to use allulose because it dissolves like sugar, but monk fruit sweetener or Swerve should also work well.
• Mozzarella cheese. Always use part-skim, low-moisture mozzarella cheese. This will make a more durable dough. And no, it won’t taste like cheese!
• Cream cheese. Full-fat cream cheese from a block, not a spread. Be sure to use one that has also been softened to room temperature.
• Eggs. Room temperature, please.
• Filling. I use a mix of butter, keto brown sugar, and cinnamon.
• Frosting. Full-fat softened cream cheese, powdered sugar substitute, and butter. Nothing different from a traditional cream cheese frosting.

How to make keto cinnamon rolls

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

How to make keto cinnamon rolls

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Make the dough. Whisk the dry ingredients, then melt the shredded cheese and cream cheese. Combine the two, then add everything to a food processor with the eggs and blend until a dough remains.

Step 2- Assemble. Transfer the dough onto a flat kitchen surface and roll it out into a rectangular shape. Brush with the melted butter, then sprinkle with the brown sugar substitute and cinnamon.

Step 3- Slice. Roll the dough into a large log and, using a sharp knife, slice it into 12 pieces.

Step 4- Bake. Transfer the rolls to a greased baking dish. Bake the cinnamon rolls for 20 minutes or until the dough is cooked and the tops are lightly golden.

Step 5- Frost. Spread the frosting over the tops of the still-warm cinnamon rolls, then serve immediately.

recipe tips

• Do not over-bake the cinnamon rolls, as they should be fluffy in the middle. If they feel soft in the middle, remove them from the oven!
• Use the right cheese. Using part-skim low-moisture mozzarella cheese in the dough helps keep it soft instead of gummy or elastic. The combination of mozzarella and cream cheese is sometimes referred to as a ‘fathead dough’ in keto baking. In testing, I found it gave the most bread-like texture while still staying low-carb. 
• If you find the dough to be quite sticky, lightly oil your hands to make it easier to shape and roll it up.

Storage instructions

To store: Store leftovers in a sealable container in the refrigerator. They will keep well for up to 5 days. Any longer and the glaze will seep into the rolls.

To freeze: Place cooled cinnamon rolls in a ziplock bag and store them in the freezer for up to 2 months. If possible, keep them unfrosted.

Reheating: For an instant hit, microwave the cinnamon rolls in 20-second spurts until warm.

Keto Cinnamon Rolls

These keto cinnamon rolls are super fluffy and topped with a gorgeous cream cheese frosting. Ready in 20 minutes, they have just 2 grams of carbs each. 

Ingredients 

• 2 cups almond flour
• ▢1 tablespoon baking powder
• ▢2 tablespoons allulose or any granulated sweetener of choice
• ▢3 cups low moisture mozzarella cheese shredded
• ▢2 ounces cream cheese
• ▢2 large eggs

For the filling

• ▢1/4 cup butter melted
• ▢1/3 cup brown sugar substitute
• ▢1 tablespoon cinnamon

For the frosting

• ▢4 ounces cream cheese
• ▢1/2 cup butter softened
• ▢2 cups powdered sugar substitute
• ▢1-2 tablespoons milk 

Instructions 

• Preheat the oven to 180C/350F. Line a 9 x 13-inch baking dish with parchment paper and set aside.
• In a small bowl, whisk together the almond flour, baking powder, and allulose. In a microwave-safe bowl, combine the mozzarella cheese and cream cheese and microwave in 20-second spurts until warm. Whisk together until combined and smooth.
• Transfer the melted cheese into a food processor, add the eggs and dry ingredients, and blend until the dough is smooth.  
• Roll out the dough into a large rectangle. Brush the top with melted butter, then sprinkle with the brown sugar substitute and cinnamon. Roll the dough into a log. Using a sharp knife, slice off the uneven ends of the roll. Slice the log into 12 rolls. Place the rolls into the baking dish.
• Bake the cinnamon rolls for 20 minutes, or until golden and the dough is cooked. 
• Remove the cinnamon rolls from the oven and frost them.
• To make the frosting, whisk together the cream cheese, butter, and powdered sugar substitute. Add the milk, as needed, until thick and creamy.

Notes

* You may need more if you prefer a thinner frosting.

TO STORE: Store leftovers in a sealable container, in the refrigerator. They will keep well for up to 5 days. Any longer and the glaze will begin to seep into the rolls.

TO FREEZE: Place cooled cinnamon rolls in a ziplock bag and store them in the freezer for up to 2 months. If possible, keep them unfrosted.

TO REHEAT: Microwave the cinnamon rolls in 20-second spurts until warm.

Nutrition

Serving: 1 serving Calories: 174kcal Carbohydrates: 5g Protein: 6g Fat: 15g Sodium: 108mg Potassium: 9mg Fiber: 3g Vitamin A: 36IU Calcium: 51mg Iron: 1mg NET CARBS: 2g