KETO CINNAMON ROLLS
Soft, chewy, fluffy Keto Cinnamon Rolls, made with the famous fat head dough. They are sugar free, grain free, gluten free and only 1.3 net carbs per roll.
Keto Cinnamon Rolls
Soft, chewy, fluffy Keto Cinnamon Rolls! A delicious tea-time treat, these rolls are made with the famous fat head dough. They are sugar free, grain free, gluten free and only 1.3 net carbs per roll.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Calories 94 kcal
Ingredients
175 g shredded mozzarella (see notes!) (1 1/2 cups)
80 g almond flour (extra fine) (3/4 cup)
2 tbsp cream cheese
1 egg room temperature
1/2 tsp baking powder
For the filling:
2 tbsp water
2 tbsp Sukrin Gold or another granulated sweetener
2 tsp cinnamon
For the frosting:
2 tbsp cream cheese
1 tbsp greek/full fat yoghurt
2 drops vanilla stevia
Instructions
Pre-heat oven to 180 Celsius/360 Fahrenheit.
Melt the mozzarella and cream cheese in a non-stick pot over a low heat or in a microwave (1 1/2 minutes, stirring half way through). Take off the stove and/or make sure the cheese is melted, but not bubbling.
Stir in the egg.
Now add the almond flour and baking powder. Start to combine using a fork, then use your hands to make a ball of smooth dough. This can be easier if you lightly oil your hands first.
Divide the dough into 6 balls of ca 50g each.
Form long rolls (ca 40cm), then flatten out with your hands. Make the dough as thin as you can.
Prepare your cinnamon filling: boil water, then stir in the sweetener and cinnamon.
Spread the cinnamon paste over the flattened dough rolls.
Roll each into a bun and cut sideways in half.
Now you have 12 buns which you place on a non-stick baking sheet or in a pie dish.
Bake for ca 20 minutes.
While the rolls are in the oven, prepare the frosting: Mix cream cheese, yoghurt and stevia.
Spread over the warm rolls and serve
Recipe Notes
This recipe works best with pre-shredded mozzarella from the supermarket. Fresh mozzarella contains too much liquid and is too runny.
The dough is a bit tricky to work with. Do oil your hands if you find it too sticky. If it cools down too much, just warm it back up to make it easier to handle.
Don't be fooled by the size of the rolls - they may be small, but are quite filling! I would recommend using Sukrin Gold to make the filling - it has a taste very similar to brown sugar that works great with cinnamon.
You can use butter instead of the water, which gives the rolls a nice buttery taste. I made a few using butter, then decided to just dissolve the sweetener in water as the rolls are very high in fat already. The choice is yours!
If you do not have vanilla-flavoured stevia, you could add a bit of vanilla extract to your frosting.