Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Keto Cinnamon Rolls – Sweet, Sticky & Perfectly Low-Carb!


  • Author: WAFA LI
  • Total Time: 40 mins

Description

These soft, sweet rolls are a delightful treat for everyone!


Ingredients

🥥 18 tbsp almond flour (1 cup + 2 tbsp)
🥥 1/3 cup coconut flour
🥥 1/4 cup Low Carb Sugar Substitute
🥥 3 tbsp golden flax seed meal
🥥 2 tsp baking powder
🥥 1 tsp xanthan gum
🥥 1/2 tsp pink Himalayan salt
🥥 3 large eggs, room temperature
🥥 3 tbsp heavy whipping cream
🥥 2 tbsp butter, softened
🥥 3 tsp apple cider vinegar
🥥 2 tsp vanilla extract
🥥 3 tbsp warm water
🥥 1/4 cup butter, softened (for filling)
🥥 3 tbsp Low Carb Sugar Substitute (for filling)
🥥 2 tbsp ground cinnamon
🥥 10 drops liquid stevia
🥥 2 oz cream cheese, room temperature (for frosting)
🥥 2 tbsp butter, room temperature (for frosting)
🥥 2 tbsp Low Carb Sugar Substitute (for frosting)
🥥 10 drops liquid stevia (for frosting)
🥥 1 tsp vanilla extract (for frosting)
🥥 2 tbsp heavy whipping cream (for frosting)


Instructions

Preheat oven to 400°F and grease an 8-inch round cake pan with cooking spray or line with parchment paper.
In a large bowl, whisk together the almond flour, coconut flour, erythritol, flaxseed, baking powder, xanthan gum, and salt.
Add in the eggs, cream, melted butter, vinegar, vanilla, and water into the dry ingredients and whisk well until combined using a hand mixer. Rest for 5 minutes. The dough will be very sticky.
While the dough rests, mix Cinnamon Filling ingredients together in a small bowl. Set aside.
With oiled hands, shape the dough into a ball. Place the ball between 2 large pieces of parchment paper and roll it into a rectangle to desired thinness. Spread the cinnamon filling onto the dough, leaving a 1-inch margin at the top empty.
Using the parchment as an aid, roll the dough (towards the empty inch) up into a tight log. Seal the edge with wet fingertips.
Cut the log crosswise into 9 equal pieces and transfer rolls to the prepared round cake pan.
Bake for 5 minutes, then reduce oven temperature to 350°F and continue baking for another 15-20 minutes until golden brown. If necessary, cover loosely with foil to prevent burning.
Meanwhile, make the frosting by combining cream cheese, butter, and erythritol in a mixing bowl. Use a hand mixer to whip until light and fluffy. Mix in vanilla and stevia; add cream 1 tablespoon at a time until a thick, spreadable icing comes together.
Cool rolls before spreading frosting on them. Alternatively, you can spread frosting on immediately from the oven if you like more of a glaze.
Best stored in an airtight container in the fridge up to 7 days or on the counter up to 2 days.

  • Prep Time: 20 mins
  • Cook Time: 20 mins

Nutrition

  • Serving Size: 9
  • Calories: 295
  • Fat: 26g
  • Carbohydrates: 10g
  • Protein: 7g