Description
Deliciously soft and gooey cinnamon rolls made keto-friendly with almond and coconut flours and a sugar-free sweetener.
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish with butter.
- In a large bowl, mix almond flour, coconut flour, erythritol, baking powder, and salt.
- In another bowl, whisk the eggs, then add melted butter, cream cheese, and vanilla extract; mix until smooth.
- Combine the wet ingredients into the dry mixture and fold until a dough forms.
- Roll the dough out between parchment paper into a rectangle approximately 9×12 inches.
- Spread softened butter over the rolled dough and sprinkle with a cinnamon-sweetener mixture.
- Roll the dough tightly into a log and cut it into 8-10 rolls.
- Place the rolls cut-side up in the baking dish and bake for 25-30 minutes.
- For the frosting, mix powdered erythritol and cream until smooth, adjusting the thickness as needed.
- Drizzle or spread the frosting over the warm rolls before serving.
Notes
To ensure best texture, serve warm. Store in an airtight container for up to 5 days, or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 60mg
Keywords: keto, cinnamon rolls, low carb, breakfast, dessert