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Keto Cinnamon Rolls

Name: Keto Cinnamon Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups almond flour; 1/4 cup coconut flour; 1/3 cup erythritol or other keto sweetener; 2 tsp baking powder; 1/4 tsp salt; 2 large eggs; 1/4 cup unsalted butter, melted; 1/2 cup cream cheese, softened; 2 tsp vanilla extract; 1 tbsp ground cinnamon; 1/4 cup powdered erythritol (for frosting); 2 tbsp cream (for frosting)

There’s nothing quite like the warm, spicy comfort of freshly baked cinnamon rolls — now adapted for a low-carb lifestyle without sacrificing that gooey, tender center. These keto cinnamon rolls use almond and coconut flours along with a sugar-free sweetener to recreate the classic texture and flavor, perfect for weekend breakfasts or a cozy treat. If you’ve tried other low-carb pastries and been disappointed, this recipe aims to change that with simple ingredients and a reliably soft result; for another creative cinnamon-roll twist, see this melt-in-your-mouth Greek yogurt cinnamon rolls recipe that offers an alternative approach to tender rolls.

Why make these keto cinnamon rolls

If you’re tired of missing out on breakfast classics because of carbs, this recipe is perfect because it delivers the familiar cinnamon-roll experience with much lower carbs and simple pantry ingredients. The dough is forgiving, the filling is sweet and spiced without sugar, and the cream-cheese frosting brings the right amount of indulgence — just keto-friendly.

Ingredients

2 cups almond flour
1/4 cup coconut flour
1/3 cup erythritol or other keto sweetener
2 tsp baking powder
1/4 tsp salt
2 large eggs
1/4 cup unsalted butter, melted
1/2 cup cream cheese, softened
2 tsp vanilla extract
1 tbsp ground cinnamon
1/4 cup powdered erythritol (for frosting)
2 tbsp cream (for frosting)

Step-by-Step Guide to Making Keto Cinnamon Rolls

These directions follow the classic roll-making technique but with a few keto-specific tips to keep the dough workable and the rolls soft.

Preheat and prepare
- Preheat your oven to 350°F (175°C). Grease a baking dish (8×8-inch or similar) with butter or line it with parchment paper for easier removal.
Make the dry mix
- In a large bowl, whisk together 2 cups almond flour, 1/4 cup coconut flour, 1/3 cup erythritol, 2 tsp baking powder, and 1/4 tsp salt. Use a fork or whisk to break up any clumps in the coconut flour; this helps ensure even hydration later.
Prepare the wet ingredients
- In another bowl, crack and whisk the 2 large eggs until slightly foamy. Add the 1/4 cup melted unsalted butter (cooled slightly so it doesn’t scramble the eggs), 1/2 cup softened cream cheese, and 2 tsp vanilla extract. Whisk or use a hand mixer until the mixture becomes smooth and slightly glossy. The warmth of the melted butter helps loosen the cream cheese for a smoother blend.
Combine wet and dry to form dough
- Pour the wet mixture into the dry ingredients. Use a spatula to fold until a dough forms. It will be denser than traditional yeast dough but should come together into a pliable mass. If it feels too crumbly, add 1 tsp of warm cream or water at a time until it holds together; if it’s too sticky, dust with a little extra almond flour.
Roll out the dough
- Place the dough between two sheets of parchment paper. Press and roll it into a rectangle roughly 9×12 inches and about 1/4 inch thick. Using parchment prevents sticking and makes transfer easier. If the dough cracks while rolling, press the cracks together with your fingers; the warmth of your hands will help reseal seams.
Add the filling
- Spread 2-3 tablespoons of softened butter evenly over the dough surface. In a small bowl, mix 1 tbsp ground cinnamon with 1-2 tablespoons of erythritol (adjust sweetness to taste) and sprinkle the mixture evenly across the buttered dough. Pat the filling lightly so it adheres.
Roll tightly and cut
- Starting from the long edge, roll the rectangle tightly into a log, using the parchment to help keep the roll even and snug. Once rolled, pinch the seam to seal. Using a sharp knife or dental floss (looped under and crossed over) cut the log into 8–10 rolls, depending on your desired size. Dental floss often makes cleaner cuts without squashing the rolls.
Arrange and bake
- Place the rolls cut-side up in the prepared baking dish, leaving a little space between them to allow for slight expansion. Bake in the preheated oven for 25–30 minutes, until edges are golden and the centers are set. Because these rolls don’t use yeast, they won’t rise like traditional cinnamon rolls, but the baking time will ensure a tender interior with a lightly browned exterior.
Make the frosting
- While the rolls warm, prepare the frosting by whisking 1/4 cup powdered erythritol with 2 tbsp cream until smooth. Adjust thickness by adding a little more cream for a drizzle or more powdered erythritol for a thicker glaze. For a richer frosting, fold in an additional 1–2 tablespoons of softened cream cheese.
Finish and serve

Drizzle or spread the frosting over the warm rolls so it melts slightly into the swirls. Serve warm for the best texture and flavor.

Notes on technique and troubleshooting within each step:

Dough consistency: Almond flour absorbs differently depending on brand and freshness. If your dough is drier than expected, small additions of cream or egg help without adding carbs. If it’s too sticky, rest it in the fridge for 10–15 minutes to firm up.
Rolling tips: Roll on parchment and use the paper to help lift and roll the dough. This keeps the surface neat and prevents tearing.
Cutting method: Floss makes an excellent tool for cutting rolls cleanly; slide under the log, cross the ends over the top, and pull to slice.

Best Way to Store Keto Cinnamon Rolls

Refrigerate: Store in an airtight container at 34–40°F for up to 5 days.
Freeze: Place in a freezer-safe container or wrap individually and freeze at 0°F for up to 3 months.
Reheat: Thaw in the fridge overnight (if frozen) and reheat at 300°F for 8–10 minutes, or microwave on low power for 20–30 seconds until warmed through.

Serving Suggestions for Keto Cinnamon Rolls

These rolls are delightfully versatile—serve them simply warmed with the cream-cheese frosting, or elevate the experience with one of these ideas:

Breakfast spread: Pair with scrambled eggs, smoked salmon, or a side of Greek yogurt for a low-carb brunch.
Coffee pairing: Serve alongside a robust dark-roast coffee or unsweetened iced coffee; the cinnamon complements bitter notes beautifully.
Dessert twist: Top with chopped toasted pecans and a dusting of extra cinnamon for a nutty finish, or add a few sugar-free chocolate shavings for a mocha-inspired treat.

Tips to make Keto Cinnamon Rolls (Q&A style)

Q: How do I keep the rolls from drying out?
A: Keep an eye on baking time—25 minutes is usually enough. Overbaking dries the almond-coconut base. Wrapping leftover rolls in foil while reheating helps retain moisture.

Q: Can I make the dough ahead?
A: Yes. Prepare the dough, wrap tightly in plastic, and refrigerate for up to 24 hours before rolling and baking.

Q: What if the filling doesn’t stick?
A: Spread softened butter generously and press the cinnamon-sweetener mixture so it adheres. If needed, mist the surface lightly with water or a touch of melted butter before adding filling.

Variations

Classic cream-cheese swirl (bullet): Substitute half the frosting cream with 2 tbsp softened cream cheese for a richer, tangier glaze.
Nutty and spiced (bullet): Mix 1/4 cup finely chopped toasted pecans or walnuts into the cinnamon-sweetener filling for added texture and flavor.

FAQs

Q: Are these truly keto?
A: Yes, when made with erythritol or a comparable non-glycemic sweetener and portioned appropriately, these rolls are low in net carbs relative to traditional cinnamon rolls. Count net carbs based on the almond and coconut flours and your sweetener choice to fit your daily goals.

Q: Can I use a different sweetener?
A: Erythritol and monk fruit blends are common keto-friendly choices. If using a sweetener that’s sweeter than erythritol, reduce quantities accordingly. Liquid sweeteners (like allulose syrup) will change dough hydration and require recipe adjustments.

Q: How do I prevent the rolls from falling apart when cutting?
A: Chill the rolled log for 10–15 minutes in the fridge to firm up slightly before slicing. Use dental floss for clean cuts.

Q: Can I make these dairy-free?
A: To make dairy-free, substitute the cream cheese with a high-fat dairy-free spread and use a plant-based butter alternative. Note that texture and flavor will differ slightly.

Q: Can I double the batch?
A: Yes, double the ingredients and bake in two pans or a larger sheet, adjusting bake time if needed. Keep portions consistent so the center bakes through.

Troubleshooting quick list:

Dough too crumbly: Add small amounts of cream or an extra egg yolk.
Rolls too dense: Don’t overpack the filling; allow a little space between rolls when baking.
Frosting too thin: Add a spoonful more powdered erythritol; too thick — thin with a teaspoon of cream at a time.

Final tips and serving etiquette

Serve the rolls slightly warm for the best mouthfeel. If making ahead, reheat just until warm and reapply a light glaze to refresh appearance.
For a brunch buffet, arrange rolls on a warmed platter and provide extra frosting and chopped nuts on the side so guests can customize.

Conclusion

These keto cinnamon rolls bring the cozy, aromatic comfort of a classic breakfast pastry to low-carb eating without compromising on texture or taste. For another popular spin on low-carb cinnamon rolls that uses a fathead-style dough, consider checking out Wholesome Yum’s fathead keto cinnamon rolls, and for more sugar-free variations and tips you might find helpful, explore Sugar Free Londoner’s keto cinnamon rolls.