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This keto cinnamon roll recipe is the perfect option for those looking for a low-carb breakfast or dessert. Gluten-free and made with a delicious filling made out of cinnamon and maple syrup.
Recipe Overview
Who doesn’t like cinnamon rolls? Warm, sweet, and baked to perfection, cinnamon rolls sit closest to my heart. Especially these. They make for a perfect guilt-free dessert for those who are counting carbs and are on a keto diet.
Completely guilt-free with that comforting cinnamon “sugar” flavor we all love, these healthier cinnamon rolls are so easy to make and come together within minutes.
Common Questions
These low-carb cinnamon rolls have 11g of carbs and 7g of net carbs per roll.
Absolutely! Just place it in an airtight storage container or bag and place it in the freezer for up to six months. I suggest making the cream cheese frosting right before serving. When ready to eat, thaw in the fridge the night before and reheat in the microwave. Then add the frosting.
Not really! They are typically made with nuts, but without cream cheese, but cinnamon buns and cinnamon rolls are the same thing!
Place already cooled cinnamon rolls in a tightly sealed container and store in the fridge for up to 7 days. When ready to eat, reheat in the microwave for 20-30 seconds. Store the cream cheese in a separate container and top the cinnamon rolls when ready to serve.
Notes before you get started
- Don’t over-mix the dough. Overmixing the dough will affect how the cinnamon rolls bake.
- If you don’t have keto maple syrup, then you can use Lakanto Monkfruit Sweetener.
- You can use either dairy or plant-based milk to thin the glaze.
- Make sure the cream cheese is softened before beating with a mixer.
- Store the leftovers in an airtight container in the refrigerator for up to four days.
Ingredients you will need
Below is a quick view of what you will need to make it. Full measurements are listed in the recipe card.
- Flour: Almond flour and tapioca flour
- Baking soda salt
- Ground Cinnamon
- Sweetener: Granulated stevia or powdered erythritol
- Eggs
- Coconut oil or butter
- Keto maple syrup, or any maple low-carb sweetener of your choice.
- Vanilla extract
- 8 ounces cream cheese softened
- Milk or almond milk
How to make keto cinnamon rolls
Preheat the oven to 350°Fahrenheit. Grease the baking dish with cooking spray. In a bowl, combine granulated sweetener and cinnamon.
To make the dough, mix the dry ingredients in one bowl and the wet ingredients in another. Combine the wet and dry ingredients and mix until a dough is formed.
Flour the work surface with almond flour, using a rolling pin, roll the dough into a ½” thick rectangle. Spread coconut oil over the surface of the dough. Evenly sprinkle the cinnamon and sugar mixture onto the oiled dough.
With parchment paper, slowly roll the dough into a tube. Slice into 12 rolls, then transfer to a prepared baking dish or pan. Bake for 20-25 minutes until they are golden brown.
In the meantime, beat the cream cheese until smooth. Add the powdered sweetener, vanilla extract, and two tablespoons of milk. Beat until creamy or desired consistency is met. Once the cinnamon rolls are finished cooking, allow to cool and top with frosting.
Keto Cinnamon Rolls
Equipment
- Bowl
- whisk
- Rolling Pin
- baking dish
Ingredients
Filling
- 2 tablespoons cinnamon, ground
- 1/4 cup stevia , or erythritol, granulated
- 1 ½ tablespoons coconut oil, softened
Dry Ingredients
- 3 cups almond flour
- 3 tablespoons tapioca flour
- 1/4 teaspoon baking soda
- ½ teaspoon kosher salt
Wet Ingredients
- 2 eggs, large
- 1/4 cup coconut oil, melted
- 2 tablespoons sugar-free maple syrup
- 1 teaspoon vanilla extract
Glaze
- 8 ounces cream cheese, softened
- 1/4 cup erythritol , powdered
- 2-4 tablespoons milk, or almond milk
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°Fahrenheit and spray a baking dish with a little bit of cooking oil spray.
- In a small bowl, combine the 2 tablespoons cinnamon and 1/4 cup stevia .
- To make the dough, use two mixing bowls. In the first bowl, mix all the dry ingredients until combined (3 cups almond flour, 3 tablespoons tapioca flour, 1/4 teaspoon baking soda , and ½ teaspoon kosher salt). In the second bowl, whisk all wet ingredients. (2 eggs, 1/4 cup coconut oil, 2 tablespoons sugar-free maple syrup, and 1 teaspoon vanilla extract)
- Next, add the dry ingredients to the wet ingredients and mix until they start forming a dough ball.
- Sprinkle some almond flour on a large piece of parchment paper and start rolling the dough into an 1/2-inch thick rectangle.
- Use a basting brush to evenly spread the softened 1 ½ tablespoons coconut oil over the surface of the dough.
- Evenly sprinkle the oiled dough with the cinnamon mixture.
- With the parchment paper, roll up the dough. Slice into 12 rolls, then place them into the prepared dish.
- Bake for 20-25 minutes or until golden on top.
To Make the Glaze
- Use a hand mixer to beat the softened 8 ounces cream cheese until smooth. Add the 1/4 cup erythritol , 2 teaspoons vanilla extract, and 2-4 tablespoons milk (start with 2). Beat until creamy, adding more milk a tbsp at a time, until it reaches the desired consistency.
- Once the cinnamon rolls are done, allow them to slightly cool. Frost and enjoy!
Notes
- Don’t over-mix the dough. Over-mixing the dough will affect how the cinnamon rolls bake.
- If you don’t have keto maple syrup, then you can use Lakanto Monkfruit Sweetener.
- You can use either dairy or plant-based milk to thin the glaze.
- Use almond milk instead of regular milk.
- Make sure the cream cheese is softened before beating with a mixer.
- Store the leftovers in an airtight container in the refrigerator for up to four days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You may also like
- Apple Cinnamon Muffins
- Healthy Apple Pecan Cinnamon Bread
- Keto Waffles
- Almond Flour Bagels
- Low Carb Chocolate Cookies
- Gluten-Free Lemon Blueberry Muffins
- Homemade Skillet Cornbread
Hi!
Can I use monkfruit instead of erytritol?
Yes you can
I am interested in making these. Do I need both almond flour and tapioca flour? Can I just use one?
It should be ok to use just one. But i haven’t really tested it to be 100%
Can I use coconut flour instead of the tapioca flour?