Keto Cinnamon Rolls with Coconut Flour

A close-up image of freshly baked keto cinnamon rolls made with coconut flour, sitting on a wooden surface. The cinnamon rolls have a golden-brown exterior with visible swirls of cinnamon. Some of the rolls are topped with a white, creamy frosting, adding to their appetizing appearance.

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: rolls

Net Carbs: 2g

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.

Equipment

Ingredients

Keto Cinnamon Rolls

1 cup mozzarella cheese grated
2 tablespoons cream cheese full fat
1 large egg
1/3 cup coconut flour
1/4 cup Swerve
1.5 teaspoons baking powder gluten free
1/2 teaspoon vanilla extract sugar free
Pinch salt

Keto Filling

1 tablespoon Swerve
1 tablespoon Ground Cinnamon
1 tablespoon coconut oil

Keto Cream Cheese Frosting

2.5 tablespoons cream cheese full fat
1 tablespoon Swerve
1/4 teaspoon vanilla extract sugar free

Get Recipe Ingredients

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

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.

Nutrition Per 1 Serving

Recipe Link:

https://coachrallyrus.com/keto-recipes/keto-cinnamon-rolls-coconut-flour/

By Rally Rus | Easy Keto Recipes & High Protein Low Carb Meals

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