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Keto Cinnamon Rolls - Soft, Sweet, and Low-Carb Comfort

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 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)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Roll it out: Place the dough between two sheets of parchment. Roll into a rectangle about 10x14 inches. Peel off the top parchment.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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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