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This easy keto cinnamon roll recipe is the perfect option for an ooey-gooey breakfast or dessert. Gluten-free and made with a delicious filling made out of cinnamon and maple syrup, these low-carb cinnamon rolls are completed with a yummy cream cheese glaze.
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.
why you will love this recipe
Keto: Low in net carbs and completely gluten-free, these healthy cinnamon rolls are the ultimate treat for you keto fanatics.
Delicious: Gooey, sweet, and filled with an appetizing cinnamon filling, these homemade cinnamon rolls are popular for a reason.
Easy: Super easy to make with just a handful of ingredients! With just a few simple steps, you’ll have soft cinnamon rolls prepared in no time.
ingredients you will need
- Flour: Almond flour and tapioca flour
- Baking soda
- Kosher salt
- Ground Cinnamon
- Sweetener: Granulated stevia or powdered erythritol
- Eggs
- Coconut oil or butter
- Keto maple syrup
- Vanilla extract
- Milk
For the cinnamon roll icing or glZE
- 8 ounces cream cheese softened
- 1/4 cup erythritol powdered
- 2-4 tablespoons milk or almond milk
- 2 teaspoons vanilla extract
how to make keto cinnamon rolls from scratch
Preheat the oven to 350°Fahrenheit. Grease 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 dough is formed.
Flour the work surface with almond flour, using a rolling pin roll the dough into an ½” thick rectangle.
Spread coconut oil over 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 milk. Beat until creamy or desired consistency is met.
Once the cinnamon rolls are finished cooking, allow to cool and top with frosting.
Enjoy!
recipe notes and tips
- 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.
- 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.
frequently asked 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. We 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 things!
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.
Other Recipes You’ll Enjoy
- Apple Cinnamon Muffins
- Healthy Apple Pecan Cinnamon Bread
- Keto Waffles
- Chocolate Keto Brownies
- Low Carb Chocolate Cookies
- Gluten-Free Lemon Blueberry Muffins
- Homemade Skillet Cornbread
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Keto Cinnamon Rolls
Equipment
- Bowl
- whisk
- Rolling Pin
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 cinnamon and granulated sweetener.
- To make the dough: use two mixing bowls. In the first bowl, mix all the dry ingredients until combined. In the second bowl, whisk all wet ingredients.
- Next, add the dry ingredients to the wet ingredients and mix until it starts 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 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 cream cheese until smooth. Add the powdered sweetener, vanilla and 2 tablespoons milk. Beat until creamy, adding more milk a tbsp at a time, until it reaches 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.
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?