Description
The Best Keto Cinnamon Rolls Recipe of Your Life
Ingredients
Scale
- 1 1/2 cups heavy whipping cream
- 6 tablespoons unsalted butter
- 3 tablespoons Swerve Confectioners
- 20 drops liquid stevia
- 1/16 teaspoon salt
- 1 teaspoon pure vanilla extract
- 4 tablespoons unsalted butter at room temperature
- 3 tablespoons Swerve Brown or any keto brown sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 10 drops liquid stevia
- Coconut oil spray for the pan
- 1 teaspoon instant yeast
- 2 tablespoons warm water
- 1 1/4 cups almond flour
- 2 tablespoons powdered allulose/monkfruit blend
- 1 1/4 teaspoons psyllium husk powder
- 1 teaspoon baking powder
- 1 1/2 cups shredded low-moisture part-skim mozzarella
- 1 ounce cream cheese
- 1 large egg lightly beaten
- 2 teaspoons pure vanilla extract
- 10 drops liquid stevia
- 1/2 tablespoon avocado oil for oiling your hands
Instructions
- Add the heavy whipping cream, butter, Swerve Confectioners, stevia extract, and salt to a medium saucepan over medium heat. Bring to a boil, and then cook until thickened to the consistency of melted frosting, about 12 to 15 minutes. Remove from heat and stir in vanilla.
- Mix together all filling ingredients in a small bowl until well-combined.
- Preheat the oven to 375F. Spray a 9-inch pie plate or an 8 by 8-inch casserole dish with coconut oil spray.
- Add yeast and warm water to a small bowl and stir to combine. Set aside until foamy, about 5 to 10 minutes.
- Whisk together almond flour, powdered allulose, psyllium husk powder, and baking powder in a medium bowl and set aside.
- Add mozzarella and cream cheese to a large microwave-safe bowl. Microwave for 60 seconds, stir, and continue microwaving in 20-second increments until melted and combined.
- Stir the yeast mixture into the melted cheese until combined, then stir in the beaten egg, vanilla, and liquid stevia extract until combined. Stir in the almond flour mixture until it forms a shaggy dough.
- Oil your hands and knead the dough a couple of times until it comes together as a ball.
- Roll the dough out between 2 pieces of parchment paper sprayed with coconut oil spray to a rectangle about 11 by 13 inches.
- Spread the cinnamon bun filling onto the dough, leaving a 1/4-inch border.
- Starting with one of the short sides, tightly roll the dough up into a log. Cut the log cross-wise into 8 equal pieces. Place the rolls into the prepared dish and put it in the freezer to chill for 10 minutes.
- Transfer to the oven and bake until golden, about 20 to 25 minutes.
- Pour the frosting onto the cinnamon rolls and serve warm.
Notes
- Net Carbs: 5g per serving
- You can make the icing up to 5 days in advance. Store it in the fridge.
- Cover the dough and refrigerate up to 2 days in advance before baking.
- Reheat leftovers briefly before serving.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 cinnamon roll with icing
- Calories: 473
- Sugar: 3g
- Sodium: 183mg
- Fat: 45g
- Saturated Fat: 23g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 126mg
Keywords: Keto, Cinnamon Rolls, Dessert