Keto Cinnamon Rolls with Coconut Flour (Sugar Free)
If you’re craving easy keto cinnamon rolls that are soft, fluffy, and topped with a rich cream cheese frosting, this keto cinnamon rolls recipe is for you! These low carb cinnamon rolls are made with coconut flour, making them sugar-free, nut-free, and gluten-free.
Perfect for those on a keto diet or anyone looking to reduce their carb count. This keto cinnamon roll recipe uses coconut flour fathead dough, which might sound unusual, but it creates the best cinnamon rolls you’ll ever taste.
Let’s get started on this coconut flour cinnamon rolls delicious recipe!
Watch how I make this in minutes! It’s like we’re cooking side-by-side in my kitchen!
The Story Behind the Recipe
I’ve always loved traditional cinnamon rolls, but they’re not exactly keto-friendly. So, I decided to create a version that fits perfectly into a low-carb lifestyle.
These low-carb cinnamon rolls are made with mozzarella dough, which might sound unusual, but trust me, it works wonders. The result is a batch of soft cinnamon rolls that are just as satisfying as the regular versions.
Ingredients You’ll Need
Rolls
- 1 cup shredded mozzarella cheese
- 2 tablespoons cream cheese
- 1 large egg
- 1/3 cup coconut flour
- 1/4 cup Swerve (or your preferred low-carb sweetener)
- 1.5 teaspoons baking powder
- 1/2 teaspoon vanilla extract
- Pinch of salt
Filling
- 1 tablespoon Swerve (or your preferred low-carb sweetener)
- 1 tablespoon ground cinnamon
- 1 tablespoon coconut oil, melted
Frosting
- 2.5 tablespoons cream cheese, softened
- 1 tablespoon Swerve (or your preferred low-carb sweetener)
- 1/4 teaspoon vanilla extract
Step-by-Step Instructions
Rolls
- Preheat your oven to 350°F (175°C). Line a baking dish with parchment paper to prevent sticking.
- In a large bowl, melt the mozzarella cheese and cream cheese together. Microwave in short bursts, stirring in between, until smooth.
- Add the egg, coconut flour, Swerve, baking powder, vanilla extract, and a pinch of salt to the melted cheese mixture. Mix well until a dough forms. It might be a bit sticky, but that’s okay! You can use a stand mixer.
- Place the cinnamon roll dough between two sheets of parchment paper. Roll it out to about 1/4 inch thick and aim for a rectangle that’s roughly 10 inches by 7 inches using a rolling pin. If you don’t have a rolling pin, you can use a clean bottle.
- In a small bowl, mix together the Swerve, cinnamon, and melted coconut oil until well combined.
- Spread the filling mixture evenly over the rolled-out dough before rolling it into a log.
- Carefully roll the dough into a log shape. Use the parchment paper to help you roll it tightly.
- Cut the log into 8 rolls, each about 1/4 inch (1 cm) wide, using a sharp knife. If the dough is too soft, you can chill it in the fridge for a few minutes to make it easier to cut.
- Place the rolls in the prepared baking dish.
- Bake for 15 minutes, or until the rolls are golden brown.
Frosting
- While the rolls are baking, make the frosting. In a small bowl, mix the cream cheese, Swerve, and vanilla extract until smooth.
- Let the rolls cool for a few minutes after baking. Then, spread the frosting on top while they’re still warm.
Enjoy your delicious keto cinnamon rolls!
Helpful Tips for Perfect Rolls
- Make sure your mozzarella cheese and cream cheese are at room temperature for easier mixing.
- Use a sharp knife to cut the rolls to keep them from squishing.
- If the dough is too sticky, chill it in the fridge for a few minutes.
Ingredient Swaps and Variations
- You can use monk fruit instead of Swerve as a low carb sweetener.
- If you prefer, replace coconut oil with melted butter for a richer flavor.
- Add a bit of xanthan gum to the dough for extra elasticity.
How to Store Your Cinnamon Rolls
Store any leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to a week. Reheat in the microwave for a few seconds before serving.
These keto cinnamon rolls are a delightful treat that fits perfectly into a low-carb and keto lifestyle. They’re easy to make and incredibly satisfying.
Whether it’s for Christmas morning or just a regular day, these rolls are sure to become a favorite.
If you’re making these for the first time, don’t worry! The dry ingredients and wet ingredients are simple to mix, and the end result is worth it.
Remember, the only thing you need is a bit of patience and a love for baking. Enjoy your fluffy cinnamon rolls and happy baking!
Frequently Asked Questions
Q: Can I use almond flour instead of coconut flour?
A: Yes, but you may need to adjust the amount since almond flour is less absorbent than coconut flour.
Q: How many net carbs are in each roll?
A: Each roll has approximately 2g net carbs, making them perfect for a keto diet.
Q: Can I freeze these cinnamon rolls?
A: Yes, you can freeze them. Just make sure to store them in an air-tight container and thaw before reheating.
Q: Can I use maple syrup instead of Swerve?
A: While maple syrup is not typically keto-friendly due to its high sugar content, you can use a sugar-free maple syrup as a substitute for Swerve in the cinnamon filling.
Q: How should I store leftover cinnamon rolls?
A: Store any leftover rolls in plastic wrap or an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge and reheat before serving.
Q: Can I use heavy cream in the frosting?
A: Yes, you can add a splash of heavy cream to the cream cheese icing for a richer texture.
Q: How do I prevent the dough from sticking to the work surface?
A: Roll the dough between two sheets of parchment paper to prevent sticking. You can also lightly dust the work surface with coconut flour.
Q: Can I use brown sugar instead of Swerve?
A: For a keto-friendly option, use brown Swerve instead of brown sugar.
Q: Can I use nut flours in this recipe?
A: Yes, you can use nut flours like almond flour instead of coconut flour, but you may need to adjust the amount since they absorb moisture differently.
Q: What’s the best way to cut the rolls without squishing them?
A: Use a piece of dental floss to cut the rolls. Slide the floss under the dough, cross the ends over the top, and pull to cut through cleanly.
Q: Can I make the dough ahead of time?
A: Yes, you can prepare the keto dough ahead of time. Wrap it in plastic wrap and store it in the fridge. When ready to use, let it come to room temperature before rolling out.
Q: What’s the best way to reheat the rolls?
A: Reheat the rolls in the microwave for a few seconds or in the oven at a low temperature until warm.
Keto Cinnamon Rolls with Coconut Flour
Equipment
Ingredients
Keto Cinnamon Rolls
- 1 cup (112 g) shredded mozzarella cheese grated
- 2 tablespoons cream cheese full fat
- 1 large egg
- 1/3 cup (40 g) coconut flour
- 1/4 cup (45 ½ g) Swerve (granulated)
- 1.5 teaspoons (1 ½ teaspoons) baking powder gluten free
- 1/2 teaspoon (½ teaspoon) Vanilla extract – sugar free sugar free
- Pinch salt
Keto Filling
- 1 tablespoon Swerve (granulated)
- 1 tablespoon Ground Cinnamon
- 1 tablespoon coconut oil
Keto Cream Cheese Frosting
- 2.5 tablespoons (2 ½ tablespoons) cream cheese full fat
- 1 tablespoon Swerve (granulated)
- 1/4 teaspoon (¼ teaspoon) Vanilla extract – sugar free sugar free
Watch the Video Instructions
Instructions
Rolls
- Preheat your oven to 350°F (175°C). Line a baking dish with parchment paper to prevent sticking.
- In a large bowl, melt the mozzarella cheese and cream cheese together. Microwave in short bursts, stirring in between, until smooth.
- Add the egg, coconut flour, Swerve, baking powder, vanilla extract, and a pinch of salt to the melted cheese mixture. Mix well until a dough forms. It might be a bit sticky, but that’s okay! You can use a stand mixer.
- Place the cinnamon roll dough between two sheets of parchment paper. Roll it out to about 1/4 inch thick and aim for a rectangle that’s roughly 10 inches by 7 inches using a rolling pin. If you don’t have a rolling pin, you can use a clean bottle.
- In a small bowl, mix together the Swerve, cinnamon, and melted coconut oil until well combined.
- Spread the filling mixture evenly over the rolled-out dough before rolling it into a log.
- Carefully roll the dough into a log shape. Use the parchment paper to help you roll it tightly.
- Cut the log into 8 rolls, each about 1/4 inch (1 cm) wide, using a sharp knife. If the dough is too soft, you can chill it in the fridge for a few minutes to make it easier to cut.
- Place the rolls in the prepared baking dish.
- Bake for 15 minutes, or until the rolls are golden brown.
Frosting
- While the rolls are baking, make the frosting. In a small bowl, mix the cream cheese, Swerve, and vanilla extract until smooth.
- Let the rolls cool for a few minutes after baking. Then, spread the frosting on top while they’re still warm.
Notes
- Make sure your mozzarella cheese and cream cheese are at room temperature for easier mixing.
- Use a sharp knife to cut the rolls to keep them from squishing.
- If the dough is too sticky, chill it in the fridge for a few minutes.
- You can use monk fruit instead of Swerve as a low carb sweetener.
- If you prefer, replace coconut oil with melted butter for a richer flavor.
- Add a bit of xanthan gum to the dough for extra elasticity.
I love these Keto Cinnamon Rolls because they’re soft, gooey, and completely sugar-free! I created this recipe to be a low-carb, gluten-free treat that brings all the cinnamon roll flavor without the guilt!