These keto cinnamon rolls are the ultimate comfort food, boasting an irresistible taste that’s hard to believe is sugar-free, grain-free, gluten-free, and just 1.3 net carbs per roll!
These sugar-free cinnamon rolls rank among the most popular keto breakfast recipes on my website. Over the years, this recipe has been shared more than 200,000 times and has garnered numerous 5-star reviews from readers, including one particularly glowing review:
I’ve recently updated the post with additional tips, tricks, and details to ensure the rolls turn out perfectly every time. Rest assured, the recipe itself remains unchanged—it was perfect from the start!
Ingredients:
For the Dough:
- 2 cups shredded mozzarella cheese
- 2 oz cream cheese
- 1 large egg
- 1 ½ cups almond flour
- 1/4 cup coconut flour
- 1/4 cup erythritol (or your preferred keto-friendly sweetener)
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- A pinch of salt
For the Filling:
- 1/4 cup melted butter
- 1/4 cup erythritol (or your preferred keto-friendly sweetener)
- 2 tbsp ground cinnamon
For the Frosting (optional):
- 2 oz cream cheese, softened
- 2 tbsp butter, softened
- 1/4 cup powdered erythritol
- 1/2 tsp vanilla extract
- A splash of heavy cream or milk (adjust for desired consistency)
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Prepare the Dough:
In a microwave-safe bowl, combine shredded mozzarella and cream cheese. Microwave in 30-second intervals, stirring between each, until the mixture is fully melted and combined.
Allow it to cool slightly, then add the egg, vanilla extract, almond flour, coconut flour, erythritol, baking powder, and salt.
Mix until a dough forms, using your hands if necessary to fully incorporate the ingredients.
Roll Out the Dough:
Place the dough between two sheets of parchment paper and roll it out into a rectangle approximately 1/4 inch thick.
Prepare the Filling:
In a small bowl, combine melted butter, erythritol, and ground cinnamon. Spread this mixture evenly over the rolled-out dough.
Shape the Rolls:
Carefully lift the parchment paper to help roll the dough into a tight log. Slice the log into 1-inch wide pieces and place them on the prepared baking sheet.
Bake:
Bake in the preheated oven for 15-20 minutes, or until the rolls are golden brown and firm to the touch.
Prepare the Frosting (Optional):
In a medium bowl, beat together softened cream cheese, butter, powdered erythritol, vanilla extract, and a splash of heavy cream or milk until smooth and creamy.
Adjust the consistency with more heavy cream if needed.
Serve:
Allow the rolls to cool for a few minutes before drizzling with the cream cheese frosting, if using. Enjoy your keto cinnamon rolls warm for the best experience!
