If you’ve been missing warm, gooey cinnamon rolls on a low-carb lifestyle, this recipe brings them back without the sugar crash. These keto cinnamon rolls are soft, buttery, and fragrant, with a creamy vanilla glaze that completes the experience. They’re simple enough for a weekend treat, yet special enough for brunch or holidays.
No complicated techniques, just sensible swaps and a reliable method. You’ll get that classic cinnamon roll vibe with a fraction of the carbs.
What Makes This Recipe So Good
- Truly low-carb: Each roll is made with almond flour and mozzarella-based dough, keeping net carbs low while still feeling satisfying.
- Soft and gooey: The dough bakes tender, and the cinnamon filling melts into swirls of sweetness.
- Familiar flavor: Brown sugar–style sweetener, vanilla, and cinnamon deliver that bakery-like taste you expect.
- Quick to make: No yeast, no proofing. You’ll go from mixing bowl to oven in about 15 minutes.
- Easy to customize: Add nuts, swap spices, or adjust sweetness without breaking the recipe.
Shopping List
- Almond flour (finely blanched)
- Coconut flour
- Mozzarella cheese (low-moisture, shredded)
- Cream cheese (for dough and glaze)
- Eggs
- Unsalted butter
- Granulated erythritol or allulose (for dough and icing)
- Brown sugar–style keto sweetener (for filling)
- Ground cinnamon
- Vanilla extract
- Baking powder
- Salt
- Heavy cream (for glaze; optional splash for filling)
Instructions
- Prep the oven and pan: Preheat oven to 350°F (175°C).
Line an 8- or 9-inch round pan with parchment and lightly grease the sides.
- Mix dry ingredients: In a bowl, whisk 1 1/2 cups almond flour, 2 tablespoons coconut flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Set aside.
- Melt the cheeses: In a microwave-safe bowl, combine 2 cups shredded mozzarella and 2 ounces cream cheese. Microwave in 20–30 second bursts, stirring between each, until smooth and stretchy.
- Add egg and sweetener: Stir in 1 beaten egg and 2 tablespoons granulated keto sweetener.
Mix quickly to prevent scrambling. If the cheese cools and stiffens, microwave 10–15 seconds to loosen.
- Form the dough: Add the dry mixture to the cheese mixture. Knead with clean hands or a spatula until uniform.
The dough should be soft but not sticky. If overly sticky, dust with 1–2 teaspoons more almond flour.
- Roll it out: Place the dough between two sheets of parchment. Roll into a rectangle about 10×14 inches.
Peel off the top parchment.
- Make the filling: In a small bowl, mix 3 tablespoons melted butter, 1/3 cup brown sugar–style sweetener, 1 1/2–2 tablespoons ground cinnamon, and 1 teaspoon vanilla. For extra gooeyness, add 1 tablespoon heavy cream.
- Spread and roll: Spread the filling evenly over the dough, leaving a 1/2-inch border on one long edge. Starting from the opposite long side, roll up tightly using the parchment to help.
Seal the seam by pinching gently.
- Slice the rolls: Use a sharp knife or unflavored dental floss to cut 9–10 rolls. Wipe the blade between slices to keep spirals neat.
- Pan and bake: Arrange rolls in the prepared pan. Bake 18–22 minutes, until puffed and lightly golden.
They should feel set in the center but still soft.
- Make the glaze: Beat 3 ounces cream cheese, 2 tablespoons softened butter, 1/3–1/2 cup powdered keto sweetener, 1–2 teaspoons vanilla, and 1–3 tablespoons heavy cream until smooth and spreadable.
- Glaze and serve: Let rolls cool 10 minutes, then spread with glaze. Serve warm. For a bakery finish, dust with extra cinnamon.
How to Store
- Refrigerator: Store covered for up to 5 days.
Reheat briefly in the microwave (15–25 seconds) or in a 300°F oven for 5–8 minutes.
- Freezer: Freeze in an airtight container for up to 2 months. Thaw overnight in the fridge, then warm before serving.
- Make-ahead: Assemble and slice, place in the pan, cover tightly, and refrigerate overnight. Bake the next day, adding 1–2 extra minutes if needed.
Health Benefits
- Lower in carbs: Almond and coconut flour replace wheat flour, helping keep blood sugar steadier and supporting ketosis.
- Satiating fats: Butter, cream cheese, and heavy cream provide healthy fats that promote fullness and steady energy.
- Gluten-free: Naturally gluten-free ingredients make this a good option for those avoiding gluten.
- No refined sugar: Keto-friendly sweeteners reduce sugar load while still delivering sweetness and flavor.
Common Mistakes to Avoid
- Overheating the cheese: Melt until just smooth.
Overheating can make the dough greasy and hard to work with.
- Skipping parchment: The dough is delicate. Rolling between parchment prevents sticking and tearing.
- Cutting while too hot: Slicing before baking is best, but if you must cut baked rolls, let them cool slightly to avoid collapsing.
- Using the wrong flour: Substitute almond flour only with other nut flours in small amounts. Do not use coconut flour 1:1; it’s too absorbent.
- Overbaking: Pull them when lightly golden.
Overbaking causes dryness and a tough texture.
Recipe Variations
- Pecan Praline: Add 1/3 cup chopped pecans to the filling and a pinch of salt. Top with extra nuts before glazing.
- Maple-Cinnamon: Use a keto maple-flavored syrup in the glaze or add 1/2 teaspoon maple extract for cozy flavor.
- Cardamom Twist: Replace 1/2 tablespoon of cinnamon with ground cardamom for a Scandinavian-inspired roll.
- Orange Cream: Add 1 teaspoon orange zest to the dough and 1 teaspoon to the glaze for a bright, bakery-style variation.
- Extra Gooey: Drizzle 2 tablespoons heavy cream over the rolls just before baking to create a richer, softer center.
FAQ
Can I make these dairy-free?
Yes, but it’s tricky. You’ll need dairy-free mozzarella and cream cheese alternatives that melt and bind well, plus a dairy-free butter for the filling and glaze.
Texture may be slightly different.
What sweetener works best?
Allulose gives the softest texture and less cooling effect. Erythritol blends also work well. For the filling, a brown sugar–style keto sweetener adds that classic caramel note.
Why is my dough sticky?
Warm cheese and humidity can make it tacky.
Chill the dough for 5–10 minutes, then dust lightly with almond flour and roll between parchment.
How many net carbs are in a roll?
It depends on your ingredients and size, but most versions land around 3–5 net carbs per roll. Calculate using your specific brands for accuracy.
Can I use a different pan?
Yes. A square 8×8 pan or a lined baking sheet works.
Give each roll a little space and watch the bake time; thinner pans may bake faster.
Do I need a stand mixer?
No. Mixing by hand or with a sturdy spatula is fine. If the dough resists, warm it briefly to soften, then knead until smooth.
Wrapping Up
Keto cinnamon rolls can be warm, soft, and genuinely satisfying without the sugar rush.
This recipe keeps the method simple and the ingredients accessible, so you can enjoy a weekend classic any time. Keep an eye on bake time, don’t skip the parchment, and finish with a creamy glaze for the best results. Whether you stick to the original or try a variation, these rolls make low-carb mornings feel special again.
Ingredients
Method
- Prep the oven and pan: Preheat oven to 350°F (175°C). Line an 8- or 9-inch round pan with parchment and lightly grease the sides.
- Mix dry ingredients: In a bowl, whisk 1 1/2 cups almond flour, 2 tablespoons coconut flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Set aside.
- Melt the cheeses: In a microwave-safe bowl, combine 2 cups shredded mozzarella and 2 ounces cream cheese. Microwave in 20–30 second bursts, stirring between each, until smooth and stretchy.
- Add egg and sweetener: Stir in 1 beaten egg and 2 tablespoons granulated keto sweetener. Mix quickly to prevent scrambling. If the cheese cools and stiffens, microwave 10–15 seconds to loosen.
- Form the dough: Add the dry mixture to the cheese mixture. Knead with clean hands or a spatula until uniform. The dough should be soft but not sticky. If overly sticky, dust with 1–2 teaspoons more almond flour.
- Roll it out: Place the dough between two sheets of parchment. Roll into a rectangle about 10x14 inches. Peel off the top parchment.
- Make the filling: In a small bowl, mix 3 tablespoons melted butter, 1/3 cup brown sugar–style sweetener, 1 1/2–2 tablespoons ground cinnamon, and 1 teaspoon vanilla. For extra gooeyness, add 1 tablespoon heavy cream.
- Spread and roll: Spread the filling evenly over the dough, leaving a 1/2-inch border on one long edge. Starting from the opposite long side, roll up tightly using the parchment to help. Seal the seam by pinching gently.
- Slice the rolls: Use a sharp knife or unflavored dental floss to cut 9–10 rolls. Wipe the blade between slices to keep spirals neat.
- Pan and bake: Arrange rolls in the prepared pan. Bake 18–22 minutes, until puffed and lightly golden. They should feel set in the center but still soft.
- Make the glaze: Beat 3 ounces cream cheese, 2 tablespoons softened butter, 1/3–1/2 cup powdered keto sweetener, 1–2 teaspoons vanilla, and 1–3 tablespoons heavy cream until smooth and spreadable.
- Glaze and serve: Let rolls cool 10 minutes, then spread with glaze. Serve warm. For a bakery finish, dust with extra cinnamon.
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