Embrace the delight of a cozy morning with a sumptuous twist on a classic favorite: the Keto Cinnamon Roll. This recipe is a game-changer for those following a ketogenic diet, offering all the delectable flavors of traditional cinnamon rolls without the carb overload. Crafted with almond and coconut flours and sweetened with erythritol, these rolls are a testament to the versatility of keto baking. Perfect for a leisurely breakfast or a comforting dessert, this keto cinnamon roll recipe ensures you can indulge without compromising your dietary goals.
Description
This keto cinnamon roll recipe offers a delectable low-carb alternative to traditional cinnamon rolls. By using almond flour and a sugar substitute, you can enjoy this sweet and spicy treat without disrupting your ketosis. Perfect for a cozy breakfast or a decadent snack, these cinnamon rolls are sure to satisfy your cravings.
Prep Time
15 minutes
Servings
8 rolls
Cook Time
20 minutes
Ingredients
- Dough:
- 2 cups almond flour (224g / 7.9 oz)
- 1/4 cup coconut flour (30g / 1.06 oz)
- 2 tsp baking powder (10g / 0.35 oz)
- 1/2 cup melted unsalted butter (113g / 4 oz)
- 2 large eggs
- 1/4 cup granulated erythritol (50g / 1.76 oz)
- 1 tsp vanilla extract (5ml)
- Filling:
- 1/4 cup granulated erythritol (50g / 1.76 oz)
- 2 tbsp ground cinnamon (15g / 0.53 oz)
- 2 tbsp melted unsalted butter (28g / 1 oz)
- Icing:
- 1/2 cup cream cheese, softened (120g / 4.23 oz)
- 2 tbsp heavy cream (30ml)
- 1/4 cup powdered erythritol (50g / 1.76 oz)
- 1/2 tsp vanilla extract (2.5ml)
Method
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, coconut flour, and baking powder. Mix well to ensure even distribution.
3. In a separate bowl, whisk together melted butter, eggs, granulated erythritol, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. If the dough is too sticky, add a bit more almond flour until it’s workable.
5. Roll out the dough between two pieces of parchment paper into a rectangle, about 1/4 inch thick.
6. For the filling, combine the granulated erythritol and ground cinnamon in a small bowl. Brush the rolled-out dough with melted butter, and evenly sprinkle the cinnamon sugar mixture over the top.
7. Carefully roll the dough into a log, starting from the longer side. Slice the log into 8 equal pieces.
8. Place the cinnamon rolls on the prepared baking sheet, making sure they are not touching.
9. Bake in the preheated oven for 20 minutes, or until golden and cooked through.
10. While the rolls are baking, prepare the icing by mixing the softened cream cheese, heavy cream, powdered erythritol, and vanilla extract in a bowl until smooth and creamy.
11. Remove the cinnamon rolls from the oven and let them cool slightly before drizzling with the icing.
12. Serve warm and enjoy your keto-friendly cinnamon rolls!
Cuisine
American
Nutritional Information (per roll)
Calories: 300
Carbohydrates: 8g
Net Carbs: 3g
Fat: 27g
Protein: 7g
Author: Lorcan O’Connor
Recipe Details
[500-word personal description of where this recipe came from and why it’s a good keto recipe]
The Method
[500-word detailed step by step instructions including any details or things to watch out for, this should go beyond the methodology in the recipe section to give extra cooking/chef skill type hints and tips to get the best results]
Variations
[Variation 1]
[Description of the first variation]
[Variation 2]
[Description of the second variation]
[Variation 3]
[Description of the third variation]
Substitutions
[400-word section providing allowable ingredient substitutions]
FAQ Section
[500-word section with at least 5 questions and answers thinking about people’s most common issues or queries]
Indulge in the warm, comforting flavors of a classic breakfast treat without the guilt with this keto cinnamon roll recipe. These rolls are soft, fluffy, and bursting with a sweet cinnamon filling, all wrapped up in a low-carb, high-fat package that fits perfectly into your ketogenic lifestyle. Get ready to fill your kitchen with the irresistible aroma of baking cinnamon rolls!
Description
This keto cinnamon roll recipe offers a delectable low-carb alternative to traditional cinnamon rolls. By using almond flour and a sugar substitute, you can enjoy this sweet and spicy treat without disrupting your ketosis. Perfect for a cozy breakfast or a decadent snack, these cinnamon rolls are sure to satisfy your cravings.
Prep Time
15 minutes
Servings
8 rolls
Cook Time
20 minutes
Ingredients
- Dough:
- 2 cups almond flour (224g / 7.9 oz)
- 1/4 cup coconut flour (30g / 1.06 oz)
- 2 tsp baking powder (10g / 0.35 oz)
- 1/2 cup melted unsalted butter (113g / 4 oz)
- 2 large eggs
- 1/4 cup granulated erythritol (50g / 1.76 oz)
- 1 tsp vanilla extract (5ml)
- Filling:
- 1/4 cup granulated erythritol (50g / 1.76 oz)
- 2 tbsp ground cinnamon (15g / 0.53 oz)
- 2 tbsp melted unsalted butter (28g / 1 oz)
- Icing:
- 1/2 cup cream cheese, softened (120g / 4.23 oz)
- 2 tbsp heavy cream (30ml)
- 1/4 cup powdered erythritol (50g / 1.76 oz)
- 1/2 tsp vanilla extract (2.5ml)
Method
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, coconut flour, and baking powder. Mix well to ensure even distribution.
3. In a separate bowl, whisk together melted butter, eggs, granulated erythritol, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. If the dough is too sticky, add a bit more almond flour until it’s workable.
5. Roll out the dough between two pieces of parchment paper into a rectangle, about 1/4 inch thick.
6. For the filling, combine the granulated erythritol and ground cinnamon in a small bowl. Brush the rolled-out dough with melted butter, and evenly sprinkle the cinnamon sugar mixture over the top.
7. Carefully roll the dough into a log, starting from the longer side. Slice the log into 8 equal pieces.
8. Place the cinnamon rolls on the prepared baking sheet, making sure they are not touching.
9. Bake in the preheated oven for 20 minutes, or until golden and cooked through.
10. While the rolls are baking, prepare the icing by mixing the softened cream cheese, heavy cream, powdered erythritol, and vanilla extract in a bowl until smooth and creamy.
11. Remove the cinnamon rolls from the oven and let them cool slightly before drizzling with the icing.
12. Serve warm and enjoy your keto-friendly cinnamon rolls!
Cuisine
American
Nutritional Information (per roll)
Calories: 300
Carbohydrates: 8g
Net Carbs: 3g
Fat: 27g
Protein: 7g
Author: Lorcan O’Connor
