Preview: Gooey cinnamon goodness. This is the best keto cinnamon rolls recipe! They’re the perfect delicious low carb gluten-free breakfast with none of the guilt.
Do you have a favorite breakfast? Or what was your favorite breakfast before you started a keto or low carb diet? For me, cinnamon rolls are definitely in the top 5! As a matter of fact, if I’m offered a cinnamon roll rarely can I refuse. That’s magnified of course when one can smell the cinnamon and bread baking!
Why keto cinnamon rolls?
Therefore, can you imagine how excited I was to create this amazing, keto, low carb, gluten-free, sugar-free recipe? To be honest, I prefer it to the big name cinnamon roll chain. You know the one you walk by at the mall or the airport and sigh at the delightful aromas wafting about?
Yes, well these keto cinnamon rolls come ready to perfectly fit into your daily life, macros, and make you feel good! This past Christmas I gave in to my brother and ate a sugary, gluten-full pastry. Can you guess what happened? Afterward, I felt awful, bloated up, and my eyes puffed up (and that was NOT from lack of sleep!).
That’s my experience, so yours will of course vary, but I LOVE having keto options for my favorite foods.
This post contains affiliate links, which means I receive a small percentage if you make a purchase after clicking on my links.
In a hurry?
Scroll down to the bottom for the printable recipe or PIN it here for later!
Cinnamon is how I roll.
Cinnamon Bun Day: Kanelbullens Dag
Cinnamon bun or cinnamon roll day! Now there’s a holiday I can get behind and celebrate with real gusto!
The cinnamon roll is generally believed to have originated in Sweden. Swedes started spicing their pastries with cinnamon as far back as the 1500s. Then into the 1900s, the sweet bread became more popular alongside coffee. Yes, coffee parties were “in”, and the delightful cinnamon roll was at the heart of those parties.
Consequently, we fast forward to 1999 when “Kanelbullens Dag” became an official secular holiday. It’s celebrated in particular in Finland and Sweden. Furthermore, guess what the most exciting thing about this is to me? When is this day? None other than October 4, which is the absolute best day of the year!! It just so happens it’s also my birthday!
Cinnamon roll day, my way
I recently discovered “Kanelbullens Dag”, and my keto cinnamon rolls recipe is the perfect way to celebrate. Why not whip some up on October 4 or your own birthday? Or really any day of the year…
To make keto cinnamon rolls you’ll need :
- large and medium-sized bowls
- standing or hand mixer
- a spatula
- whisk
- measuring spoons and cups
- parchment paper
- pastry brush or something similar
- 9-inch circle or square baking pan
How to make keto cinnamon rolls
To begin, get out all of the ingredients and kitchen utensils. First, put the mozzarella and cream cheese into a microwave-safe bowl. Second, warm the cheese in the microwave to melt for one to two minutes. The time will depend on the strength of your microwave.
Next, add in the almond flour, 2 tablespoons of Swerve Confectioner’s, and baking powder and use a hand or standing mixer to combine it all into a dough. Now, continue to mix and add the eggs in one at a time. The mixture should be worked into a dough, keep mixing or kneading it until it comes together.
Roll out the dough
It may be a little sticky, and if it is too gooey to handle place it in the refrigerator for 15 to 30 minutes before rolling it out. Then put the dough in between two pieces of parchment paper. Roll it out into a large rectangle about 1/4 of an inch thick.
Now take off the top piece of parchment paper, and use a pastry brush to brush the melted butter over the dough.
For the next task, whisk together the cinnamon and powdered sweetener in a small bowl. Then use a spoon or your fingers and sprinkle it evenly over the butter on the dough. Now, this is also the time to sprinkle a half a cup of nuts evenly over the dough if you wish.
Next, this is the part where the parchment paper becomes really handy. Use it to help roll up the dough, guide it from the narrow end until it becomes a log.
Then form it with the parchment paper to make it even, and cut it into 6 equal rolls.
Now carefully take each roll and put it swirl up in a 9″ circle baking pan, evenly spaced.
The preheated oven should be at 375 degrees Fahrenheit. Bake the rolls for 20 minutes or until the top and edges begin to brown.
Cream Cheese Frosting
Lastly, don’t forget the amazing cream cheese frosting! Whisk together in a small bowl the softened cream cheese, heavy cream, and powdered sweetener. Use the pastry brush or a butter knife to brush the frosting over the slightly cooled keto cinnamon rolls.
Finally, grab a cup of coffee or your preferred morning drink. You’ll have a pretty darn good breakfast if I do say so myself! Also, these freeze well for up to a month if you’d like to just warm one up when you’re ready!
Anyone who gives you a cinnamon roll fresh out of the oven is a friend for life.
What’s your favorite low carb breakfast?
Or maybe what’s your favorite breakfast you wish were low carb and keto? Let me tell you, I eat a LOT of eggs. The trick is how to prepare them just right to make them interesting.
It’s so much fun to test recipes and even more exciting when they are a triumph. My keto cinnamon rolls are a recipe I’m very proud of and hope they become one of your favorites too! You may even want to make them for the official October 4th Cinnamon Roll Day!
Happy baking!
Pin the recipe here!:
Tag me in your recipe pics on Instagram @explorermomma.
If you LOVE this recipe please consider giving it a five-star rating in the review area below!
Do you love chocolate and peanut butter?
This amazing giant peanut butter cup is a
Keto Peanut Butter Pie!
Want some Keto dessert recipes?
Printable Recipe
Keto Cinnamon Rolls
Ingredients
- 2 cups shredded mozzarella cheese
- 3 oz cream cheese
- 2 tsp baking powder
- 2 tbsp powdered sweetener, I use Swerve Confectioner's
- 1 1/2 cups finely ground almond flour
- 2 eggs
- 2 tbsp melted butter
- 1 tbsp cinnamon
- 2 tbsp powdered sweetener (Swerve Confectioner's)
- 1/2 cup chopped nuts (optional)
Cream Cheese Frosting:
- 1 tbsp heavy cream
- 2 tbsp powdered sweetener (Swerve Confectioner's)
- 2 oz cream cheese
Instructions
- Melt the mozzarella and cream cheese for 1-2 minutes in a microwave safe bowl.
- Add in the almond flour, powdered sweetener, and baking powder and mix to combine into a dough. Continue mixing and add the eggs in one at a time.
- Form the mixture into a dough and place it between two pieces of parchment paper. If it is too sticky to handle, refrigerate it for 15 minutes.
- Roll out the dough in a large rectangle about 1/4 of an inch thick. Use a pastry brush to brush the melted butter over the dough.
- Whisk together the cinnamon and powdered sweetener in a small bowl then sprinkle it evenly over the butter.
- Use the parchment paper to help roll up the dough from the narrow end until it becomes a log. Form it with the parchment paper and cut it into 6 equal rolls.
- Place the rolls swirl up in a 9" circle baking pan, evenly spaced. Bake them at 375 degrees Fahrenheit for 20 minutes or until the top and edges begin to brown.
Cream Cheese Frosting:
- Whisk together the softened cream cheese, heavy cream, and powdered sweetener.
- Brush over the slightly cooled keto cinnamon rolls.
Notes
Nutrition Facts
| Servings 6.0 | |
| Amount Per Serving: 1 roll | |
| calories 305 | |
| Total Fat 26 g | |
| Saturated Fat 13 g | |
| Monounsaturated Fat 7 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 132 mg | |
| Sodium 510 mg | |
| Potassium 94 mg | |
| Total Carbohydrate 5 g | |
| Dietary Fiber 1 g | |
| Sugars 2 g | |
| Protein 13 g | |
Nutrition Disclaimer
