This easy keto cinnamon rolls 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.
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.