Keto Cinnamon Rolls

5 from 1 vote

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.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert

Cuisine: American

Diet: Gluten Free

Skill Level: Beginner

Servings:

Author: Rena

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