Low carb, keto friendly cinnamon rolls, wheat flour free, sugar free, gluten free and also diabetic friendly!
Keto / low carb
This is a variation of the famous "fathead" dough in a sweet version.
As I've written before, I don't know who discovered this cheesy dough that has so many applications in the ketogenic cuisine so I can't give anyone the credits.
There are tons of recipes online made with fathead dough and this recipe is my version for amazing keto cinnamon rolls.
Since this is a very tasty recipe, you should try not to exceed 1 portion a day since, apart from being tasty, it also has a bunch of calories.
The buttercream frosting takes these treats up a notch but it's optional, so I've listed the macronutrients (macros) for each serving below, with or without the frosting.
Keto Cinnamon Rolls
Servings: 17
• Ingredients for the dough:
200 g / Almond flour (almonds blanched, fine ground)
12 g / Gluten-free baking powder
30 g / Erythritol-stevia blend 1:1 (or other natural sweetener)
300 g / Mozzarella grated (not fresh)
60 g / Cream cheese
3 / Eggs (medium-sized)
1-2 tbsp / Bamboo fiber flour to roll the dough
• Ingredients for the filling:
70 g / Good quality butter
70 g / Natural sweetener 1:1 (I use erythritol-stevia blend)
2 tbsp / Ceylon cinnamon
• Ingredients for the buttercream frosting:
120 g / Cream cheese
90 g / Good quality butter
30 g / Natural sweetener 1:1 (I use erythritol-stevia blend)
1 tsp / Homemade Vanilla Extract
20-30 ml / Almond milk (if needed)
• Instructions for the dough:
1. In a small bowl, mix the almond flour, baking powder and sweetener and set aside.
2. In a second medium-sized bowl (microwave safe), place the grated mozzarella and cream cheese.
3. Melt the cheeses for 1-2 minutes in the microwaves and mix well to obtain a smooth mixture (this process can also be done in a non-stick sauce pan, over low temperature, and constant stirring, if microwave oven is not available).
4. Combine the almond mixture with the melted cheeses and eggs, kneading with your hands as long as necessary to incorporate and have a fluffy, slightly sticky dough.
5. Sprinkle bamboo fiber flour on a surface (preferably a silicone one) and roll out the dough with a rolling pin
(it doesn't have to be very thin).
• Instructions for filling and baking:
1. Melt the butter and spread over the rolled out dough.
2. Sprinkle the sweetener and cinnamon evenly over the surface of the dough.
3. With a sharp knife, slice the dough into 17 long narrow strips (each about 1.5 cm thick).
4. Roll the strips one by one and place in a 25X35 cm baking pan, covered with parchment paper, leaving some space in-between.
5. Preheat the oven at 180°C.
6. Bake the rolls for about 30 minutes until golden.
• Instructions for the buttercream frosting:
For the buttercream frosting, the butter and cream cheese should be at room temperature.
1. In a small bowl, mix the cream cheese, sweetener and vanilla extract with a whisk.
Stir for as long as it takes for the sweetener to dissolve.
2. Add the soft butter and incorporate.
For a thinner buttercream, gradually add as much almond milk as needed to desired consistency.
3. Spread the buttercream frosting evenly over each cinnamon roll.
• Serve and enjoy!
• Storage:
Store keto cinnamon rolls in the fridge closed in a container.
As cinnamon rolls are tastier at room temperature, I recommend warming up slightly (2-3 seconds) in the microwave before consuming.
Macros for 1 serving without frosting:
Protein: 8.5 g
Carbohydrates (net): 1,5 g
Fat: 16 g
Energy: 184 Kcal
Macros for 1 serving with frosting:
Protein: 8,9 g
Carbohydrates: 1,7 g
Fat: 22 g
Energy: 244 Kcal
Any nutritional analysis (macros) is based on an estimate calculated by the "Cronometer" app for the ingredients of each recipe. Differences may occur for a variety of reasons such as product availability and food preparation. No guarantee is made as to the accuracy of this information.
I'm not a nutritionist. If you have strict dietary needs, I always recommend using an online nutrition calculator to calculate the macronutrients of the ingredients using the exact brands you are using in this recipe, as values can vary by brand.
Always keep in mind that ingredient substitutions can change the outcome of the recipe in terms of taste, texture, appearance and of course macronutrients.
According to the current copyright law (N.2121/93), the republishing of part or the whole text, photos or videos as well as the rest of the article of this recipe is prohibited without the written permission of the author. It is also prohibited to use the recipes for commercial or other reasons and to exploit them in any way, without the written permission of the author.