Keto Cinnamon Rolls

Keto Cinnamon Rolls

Whether you’re enjoying them as an afternoon treat or as part of a weekend breakfast, these keto cinnamon rolls will blow your mind. They’re soft, chewy, fluffy and utterly delicious… yet without all the carbs and sugar of regular cinnamon rolls.

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 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

NOTES

This recipe works best with pre-shredded mozzarella from the supermarket. Fresh white  mozzarella contains too much liquid and is too runny.



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