Fluffy, doughy cinnamon rolls may seem impossible on a keto diet. After all, cinnamon rolls are yeasted balls of white flour with a gooey, sugary filling, so making them without carbs can't possibly be easy...or can it? Amazingly, keto cinnamon rolls are quicker and easier to make than the regular version, and also offer that same sweet, sticky filling requisite to this treat!
To make keto cinnamon rolls, baking powder is employed for leavening instead of yeast; that's what makes them quicker and easier than the standard version. Almond flour is used in lieu of wheat so you have a nutrient dense but low carbohydrate base. Brown Swerve, an erythritol sweetener that holds up well for baking, takes over for the role of brown sugar. And of course, there's plenty of butter in them! That means you'll get all the richness you expect from a cinnamon roll, too.
- Dough Ingredients:
- 1 1/2 cups almond flour
- 1/3 cup coconut flour
- 1/4 cup granular erythritol (or monk fruit)
- 1 1/2 teaspoons baking powder
- 1 1/4 teaspoons xanthan gum
- 1/2 teaspoon salt
- 2 large eggs
- 3 tablespoons unsalted butter (melted)
- 1/4 cup almond milk (unsweetened)
- 1 teaspoon vanilla extract
- Filling Ingredients:
- 3 tablespoons unsalted butter (room temperature or melted)
- 1/4 cup brown Swerve
- 2 tablespoons cinnamon
Gather the ingredients. Preheat the oven to 375 F. Grease an 8-x 8-inch baking dish and set aside.
In a large mixing bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, xanthan gum, and salt.
Make a well in the center of the dry mix, then add the eggs, melted butter, almond milk, and vanilla. Whisk until there are no lumps. The dough should be sticky and tacky.
Place the dough onto plastic wrap or parchment paper and let rest for 10 minutes.
Stir together the cinnamon and sugar in a small bowl and set aside.
Place an additional piece of parchment paper or plastic wrap over top of the dough, then roll the dough into a 6-x 9-inch rectangle.
Dot the butter over the dough, then sprinkle the cinnamon-sugar mixture all over. Spread the filling as evenly as possible across the dough, leaving a thin lipabout 1/2-inch around the edges.
Use the bottom piece of plastic wrap or parchment to roll the dough up horizontally. It should be a long, log-like shape.
Cut the dough into nine pieces, placing them, cut sides up, in the prepared baking dish.
Bake until just golden, about 25 minutes.
Cream Cheese Glaze
Because these are plenty sweet, there's no need to glaze them, but you can make a keto-friendly cream cheese glaze by swapping out the sugar for confectioner's erythritol or monk fruit, and the milk for an unsweetened nut milk or heavy cream, if desired. Let the rolls cool for about 10 minutes, then glaze.