Try this Keto Cinnamon Rolls Recipe.
- 1 egg
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 3 tablespoons cream cheese
- 2 tablespoons heavy cream
- 2 tablespoons cream cheese
- 2 cups mozzarella cheese
- 3/4 cup almond flour
- 1 tablespoon stevia or swerve
- 1/4 stick butter (melted)
- sprinkle of stevia or swerve (for the inside of th
- keto cinnamon rolls recipe frosting ingredients
- 1 tablespoon powdered swerve
- Carbohydrate 2.48154213907976 g
- Cholesterol 26.2466277942791 mg
- Fat 9.21009394857428 g
- Fiber 0.665744988385836 g
- Protein 8.82816745028922 g
- Saturated Fat 4.42520476651179 g
- Serving Size 1 1 Serving (46g)
- Sodium 208.858458480134 mg
- Sugar 1.81579715069392 g
- Trans Fat 0.636332250213789 g
- Calories 126 calories
Step-by-step
- Combine the Mozzarella Cheese, Almond Flour, Baking Powder, Cream Cheese, Stevia, and Cinnamon in a microwave safe bowl and cook it on high for about 1 minute. (you can melt these ingredients over the stove top if you prefer)
- After all the cheese has melted, carefully stir the ingredients until all is well combined and smooth. This will cool down the dough a bit too.
- Now add one egg to the mixture.
- Dump the dough onto a sheet of parchment paper and begin to knead the dough until the egg is fully mixed in.
- Use a rolling pin to smooth out the dough in a large rectangle shape.
- Melt the ¼ stick of butter and spread it over the rolled out dough.
- Sprinkle cinnamon and Stevia sweetener on to the dough.
- Roll up the dough as seen in the photos.
- Use a piece of string to cut the dough into 15 different cinnamon rolls.
- Place a piece of parchment paper in the bottom or your pan to line it before baking.
- Place the rolls in a baking pan.
- Set the over to 350 degrees and bake them for about 10 minutes or until golden brown.
- While the cinnamon rolls are baking in the oven, you can begin to mix up the frosting.
- Combine the heavy cream, cream cheese and powdered sweetener into a bowl and mix it with a mixer on high speed until the ingredients is nice and smooth.
- Allow the cinnamon rolls to cool for about 5 or 10 minutes before applying the cream cheese frosting.
Attempting low-carb dough without a microwave-safe glass bowl and a sturdy silicone spatula usually ends in frustration, as mozzarella and almond flour clump instantly when exposed to uneven heat. Achieving a workable dough requires melting the two cups of mozzarella and cream cheese in short thirty-second intervals to prevent the cheese from scorching or releasing too much oil. Stirring the mixture while it is still hot incorporates the three-quarters cup of almond flour evenly, creating a cohesive base before the egg hits the bowl. Kneading the dough directly on parchment paper prevents sticking without requiring excess flour, which would alter the moisture balance of the recipe.
Mastering the Dough and Cutting Technique
Rolling low-carb pastry demands a rolling pin coated lightly with oil or pressed between two sheets of parchment paper to prevent tearing. Spreading the melted butter evenly over the rectangle creates a barrier that keeps the cinnamon and sweetener mixture from dissolving directly into the dough during the ten-minute bake at 350 degrees Fahrenheit. Instead of using a dull kitchen knife that crushes the soft cylinder, slide a clean piece of string underneath the log, cross the ends at the top, and pull firmly to slice cleanly through the soft dough into fifteen equal portions. While the rolls bake, whip the heavy cream, cream cheese, and powdered sweetener using an electric hand mixer on high speed until stiff peaks form.
- Use a microwave-safe glass bowl rather than plastic to retain consistent heat during the cheese-melting stage.
- Substitute granular sweetener with powdered sweetener at a one-to-one ratio if a smoother frosting texture is desired.
- Cool the baked rolls for at least five minutes before spreading the cream cheese frosting to prevent it from melting completely off the pastry.
