If you’re doing keto but still find yourself craving those warm, cinnamon rolls, you’re in for a treat! This recipe for keto cinnamon rolls is a game-changer, enjoy all the flavor of traditional cinnamon rolls without the carbs or gluten.
Look without a doubt, cinnamon rolls are the ultimate comfort food in my book, and just because you’re cutting carbs doesn’t mean you have to miss out.
If you’re a fan of quick bread recipes, be sure to check out our entire collection of keto bread recipes for more delicious options
Keto Cinnamon Rolls
These low-carb cinnamon rolls are made with a combination of almond, coconut flour, and flaxmeal keeping them low in carbs and gluten-free.
It’s a keto-friendly cinnamon roll recipe that offer a tasty alternative to the traditional carb-heavy versions.
The dough is sweetened with a sugar substitute, and the filling is a blend of cinnamon and granulated sugar substitute, giving you that classic cinnamon roll taste without the sugar spike.
Clocking in at 4.6 net carbs these homemade cinnamon rolls are perfect for special occasions like Christmas morning or a decadent treat to share with those on a low carb diet.
The amazing thing is that these cinnamon rolls are so tasty that even those not doing keto will embrace this recipe.
Ingredients Needed For Easy Keto Cinnamon Rolls
- Active Dry Yeast, Ginger, and Inulin Fiber: These help the dough rise. The yeast is essential for fermentation, while ginger gives a slight warmth. Inulin fiber or sugar feeds the yeast.
- Flaxseed Meal: I grind flaxseed meal into a fine powder usning a clean coffee grinder. It’s rich in fiber and helps with the dough’s texture.
- Eggs and Butter: I use eggs at room temperature to help bind the dough. Melted unsalted butter adds richness.
- Coconut Flour and Almond Flour: Coconut flour is absorbent, and almond flour provides a finer texture. The combination keeps the rolls low in carbs.
- Psyllium Husk Powder: This adds fiber and helps with the dough’s elasticity.
- Baking Powder: This ensures the dough rises well.
- Water: Warm water activates the yeast and combines the ingredients.
- Sugar-Free Sweetener and Ground Cinnamon: A granulated sugar substitute mixed with cinnamon makes the filling sweet and aromatic.
- Butter for Filling: Softened salted butter makes it easy to spread the filling.
- Cream Cheese Icing Ingredients: I whip together unsalted butter, cream cheese, a powdered sugar substitute, vanilla extract, sea salt, and heavy whipping cream for a smooth, flavorful icing.
How To Make Keto Cinnamon Rolls With Cream Cheese Icing
To begin, start by proofing your yeast with ground ginger and a little inulin fiber or sugar. Don’t worry about the small amount of sugar or inulin fiber; it’s just to feed the yeast.
This step is crucial for achieving a bread-like texture and makes a big difference in these low-carb cinnamon buns.
Once the yeast is proofed, combine the dry ingredients—almond flour, coconut flour, and psyllium husk powder—with the yeast mixture.
Then, incorporate the eggs and melted butter and combine well. This cinnamon roll dough might feel different from traditional dough, but that’s normal for keto baking.
Next, make the filling by mixing the sugar substitute with cinnamon powder and setting it aside. This creates a low-carb version of the classic cinnamon-sugar filling.
Spread the dough into a 7-by-9-inch rectangle on a sheet of parchment paper with wet hands.
Then using a pastry brush, apply the softened butter over the dough, followed by a sprinkle of cinnamon mix, ensuring to leave half an inch at the top without cinnamon sugar to facilitate rolling.
Begin rolling the dough tightly from the long end, using the parchment paper for assistance, and pinch the end closed with wet fingers. With a wet, sharp knife, cut the rolled dough into 10 even pieces.
Grease a 7 X 9 inch baking pan with butter and place the rolls in the pan with the cut sides facing up.
Gently press them down with your palms, then cover the pan with a kitchen towel and allow the rolls to rise in a draft-free area for 50 to 60 minutes, or until they have risen in size.
Note that the rising time may vary based on your location, so check on them periodically. Keep in mind that although this dough will rise it will not double in size the way cinnamon rolls made with gluten wheat flour do.
While the dough is rising, preheat the oven to 400°F.
Once the rolls have expanded, place the baking pan on a large baking sheet and bake for 15 to 25 minutes, until the rolls are golden brown.
If the tops begin to brown too quickly, cover them loosely with foil until fully cooked.
After assembling the rolls, allow them to rise. Bake them until they are golden brown, keeping an eye on them to avoid over-browning.
If necessary, cover them with foil to prevent the tops from browning too quickly. Finally, while the rolls are still warm, spread on top of the cinnamon rolls the keto cream cheese icing for the perfect finish.
To store any leftovers, place them in an airtight container and refrigerate for up to five days or freeze for up to three weeks.
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Best Sugar Substitutes For Sugar-Free Cinnamon Rolls
As far as choosing your low-carb sweetener, my top choice is a monk fruit/erythritol blend. My personal favorite is Lakanto’s brand. But you can also use Swerve an erythritol sugar substitute.
You could also use the stevia and erythritol-based brand Pyure for most of my baked goods. However, if using Pyure you will want to use half the amount called for in this recipe since it’s a much sweeter choice.
Lastly, if you can’t easily find a more natural sugar substitute you can also use Splenda for baking or a generic brand of the same. It will work with great success.
I know not everyone would agree with me here and I respect that but in my book, it’s still better than regular sugar.
When it comes to the cream cheese icing you will have to use a confectioner’s sugar substitute. Both Lakanto and Swerve have great ones.
I have several keto recipes that embrace the flavor of cinnamon that you may want to also try.
- Keto Cinnamon Cake
- Keto Cinnamon Sugar Donuts
- Keto Cinnamon Toast Crunch Cereal
- Keto Cinnamon Bread
- Keto Fried Cinnamon “Apples”
Tag Us
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It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
Grab Our Books!
In case you don’t know we have authored two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years.
It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.
Join Our Jesus And Keto Movement
In case you don’t know, our family came to the keto diet looking at it from a Christian perspective. As believers, we live our entire lives supported by God’s grace.
So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.
To say we needed God’s intervention is putting it mildly. When we followed the Holy Spirit’s prompting to we got on the path to real transformation.
Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives. I love how supportive and encouraging this group of believers is. It’s exciting to see how people are transforming their lives by combining this lifestyle with the Christian faith.
We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.
Be sure to request our FREE Jesus and Keto E-Book (First 7 Days) We hope it blesses you.
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Keto Cinnamon Rolls with Cream Cheese Icing (Gluten-Free)
These keto cinnamon rolls are as close to their high-carb counterparts as you can get without the aid of gluten. The dough uses a combination of almond and coconut flour, flaxseed meal, psyllium powder, and yeast for one delicious keto-friendly treat.
Ingredients
- 1 tablespoon yeast
- 1/8 teaspoon ground ginger
- 1 tablespoon inulin fiber or sugar
- 3 tablespoons warm water
- 1/4 cup golden flaxseed meal
- 2 eggs, at room temperature
- 1½ tablespoons unsalted butter, melted
- 1/4 cup coconut flour
- 1 1/4 cups finely milled almond flour, measured and sifted
- 4 tablespoons psyllium husk powder
- 2 teaspoons baking powder
- 3/4 cup warm water
- ¼ cup granulated sugar substitute
- 2 tablespoons ground cinnamon
- 2 tablespoons salted butter, softened, plus more to grease the pan
- 3 tablespoons unsalted butter, at room temperature
- 4 tablespoons cream cheese, at room temperature
- ¼ cup confectioners’ powder sugar substitute
- 1 teaspoon pure vanilla extract
- ¼ teaspoon sea salt
- 2 to 3 tablespoons heavy whipping cream
Instructions
1. Proof the yeast by adding the yeast, ground ginger, and inulin fiber or sugar to a small bowl (make sure the bowl is large enough to allow the yeast to expand). Add the three tablespoons of warm water and stir. Cover the bowl with a kitchen towel and leave to rest for 10 minutes. The yeast has properly proofed when it expands and bubbles.
2. While the yeast is proofing, grind the flaxseed meal in a coffee grinder until it is a fine powder.
3. In a medium bowl, whisk together the eggs, melted butter, and coconut flour. Using a rubber spatula, add the proofed yeast and combine well. Set aside.
4. In a large bowl, sift together the sifted almond flour, flaxseed meal, psyllium powder, and baking powder. Add 3/4 cup of warm water and the yeast–coconut flour mixture to the dry ingredients. Combine well to form a dough. Cover the bowl with a kitchen towel and let rest for 10 minutes.
5. To make the filling, in a small bowl, combine the granulated erythritol–monk fruit blend and cinnamon.
6. With wet hands, spread the dough into a 7-by-9-inch rectangle on a sheet of parchment paper. Using a pastry brush, spread the softened butter on the dough and then sprinkle the cinnamon mix on top. Leave half an inch along the top without cinnamon sugar to help when rolling the dough.
7. Starting from the long end, roll the dough as tightly as you can using the parchment paper to help. Pinch the end closed all along the roll using wet fingers. Using a wet, sharp knife, cut the dough into nine even pieces.
8. Grease the baking pan with butter. Add the rolls to the baking pan, cut the sides facing up, and press them down softly with your palms. Cover with a kitchen towel and allow to rise in a draft-free area for 50 to 60 minutes or until they have risen. The time will depend on many factors, based on where you are located, so continue to check on them every so often.
9. While the dough is rising, preheat the oven to 400°F.
10. Once the rolls have expanded, place the baking pan on a large baking sheet and bake for 15 to 25 minutes until the rolls are golden. If the tops start to brown too quickly, cover loosely with foil until they are cooked through.
11. Store any leftovers, place them in an airtight container and refrigerate for up to five days or freeze for three weeks.
Keto Icing
1. Cream the butter, cream cheese, and confectioners’ erythritol–monk fruit blend. While mixing, add the vanilla and salt. Then, gradually add two tablespoons of whipping cream. If the icing is too thick, add more whipping cream, one teaspoon at a time.
2. Use a spatula to spread the icing on top immediately after removing the rolls from the oven.
Notes
Note this recipe uses one tablespoon of sugar to feed the yeast for proofing. If you prefer, you can use one tablespoon of inulin fiber instead.
Keep in mind that the rising time may vary based on your location, so check on them periodically. Although this dough will rise it will not double in size the way cinnamon rolls made with gluten flour do.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 250Total Fat: 20gCarbohydrates: 5.6gNet Carbohydrates: 4.6gFiber: 1gProtein: 7g