172 1.1K - 1.2KShares
There’s nothing like a delicious, warm cinnamon roll. The way that your teeth sink into the layers of buttery, flakey dough, brown sugar and the glaze is everything! This recipe for keto cinnamon rolls is super easy to make & allow you to have this treat without guilt. Since they use fathead dough these cinnamon rolls are also gluten-free.
Why make Keto Cinnamon Rolls?
Cinnabon is the king of all things cinnamon rolls. However, few low-carb and keto-eaters enjoy Cinnabon because each roll has nearly 900 calories, including 127g of carbs!
Like most other recipes, I remade this dish because I had a taste for one and knew that I finally had all of the tools to make this a reality.
What’s in these Keto Cinnamon Rolls?
This recipe includes a variation on regular keto cinnamon rolls. I infuse these with some maple flavoring that I got from Amazon, Sukrin Gold, and pecans.
Besides the maple and pecan, this recipe includes a sweet version of fathead dough.
What’s fathead dough?
Fathead dough is a low carb and keto-friendly dough that can be used to make everything from Everything Bagels, Fathead Dough Pizza, Keto Philly Cheesesteak Pockets and these cinnamon rolls.
Fathead dough includes mozzarella cheese, cream cheese, eggs, and almond flour.
What I love about fathead dough is that it’s super versatile and easy to make. It also allows these to be gluten-free cinnamon rolls.
What do you use for sweetener?
Sukrin Gold – Keto Brown Sugar Alternative
This recipe includes a brown sugar replacement called Sukrin Gold as a sweetener.
For this recipe, I’m teaming up with Sukrin USA to bring this sweet treat back into our lives.
If you haven’t heard of Sukrin USA, they have a line of all natural, 0-calorie sugar replacements. They also have all-natural, whole food baking mixes and flours.
I first started using Sukrin a while back when I was starting keto and wanted brown sugar for a recipe. At the time, they were the only keto-friendly brown sugar substitute and I’ve been hooked on their Sukrin Gold ever since.
Check out my other recipes with Sukrin Products:
Keto Brown Butter Salted Caramel
Keto Lemon-Blueberry Cheesecake Bites
Ginger-Lime Cheesecake Rolls
Cookies n’ Salted Caramel Frappuccino
How do you make keto cinnamon rolls?
Since this is a fathead dough recipe, then it’ll be important to make fathead dough.
I prefer to mix fathead dough by hand with a mixing bowl and a silicone spatula. To cut down on dishes, I use the same microwave-safe glass bowl for the entire dough making process. This set of glass bowls that I got from Amazon is my go-to because they have lids, which is perfect when I’m prepping ingredients or marinating protein.
If you’d like to make fathead dough in a stand mixer, I’d recommend that you use the dough/bread attachment and use the guard. I have this one from KitchenAid and it’s pretty awesome! Plus, it includes the dough hook and the guard to prevent splattering ingredients.
What happens if my dough is too sticky?
I’ve realized that different almond flour brands mix differently. I’m using this almond flour, but you may be using something else.
If you make the dough as listed in the recipe and it sticks to your hands, then you’ll need to add more almond flour. I recommend adding 1 tbsp of almond flour and kneading the dough a little more.
Continue to add almond flour 1 tablespoon at a time until the dough can easily release from your hand.
Don’t attempt to roll out the dough until it can release from your hand. As a rule of thumb, if the dough is too sticky to lift up, then it’ll be too sticky to roll out.
How can I get a more circular shape?
When I first made these, I was not quite concerned about whether they’d be super circular like regular cinnamon rolls.
After making my roll, I cut my dough and sat them next to each other in a pie pan. This meant that some of these were not as circular and had uneven shapes.
If you want this to be picture perfect, then you can place each cinnamon roll in the cup of a muffin tin. The muffin cups will force the rolls to hold their shape as they cook. I use this silicone muffin pan that is microwave and dishwasher safe.
What about the frosting?
This recipe uses a Maple cream cheese frosting. It’s very easy to make with just a few ingredients:
- Cream cheese
- Butter
- Maple extract
- Sugar-free confectioner’s sugar
- Unsweetened Almond milk
If you’d prefer to make frosting without butter, then you can check out this sugar-free cream cheese frosting variation.
This recipe makes 8-10 Keto Maple Pecan Cinnamon Rolls.
Ingredients
Sweet Fathead Dough
- 1 1/2 cups shredded mozzarella cheese low moisture
- 2 oz cream cheese
- 1 1/4 cup almond flour
- 2 tbsp baking powder
- 1/4 cup Granular Monk Fruit Erythritol
- 2 large eggs beaten
- 1 tsp Maple Extract you could use Vanilla Extract, but you’ll be missing the rich maple flavor
Cinnamon Pecan Filling
- 1/4 cup salted butter melted
- 1/4 cup Keto Brown Sugar Replacement
- 1/2 cup Unsalted Pecans chopped
- 1 tbsp Ground Cinnamon
Maple Cream Cheese Icing
- 3 oz cream cheese softened
- 3 tbsp butter softened
- 1/2 tsp maple extract
- 1/4 cup Powdered Monk Fruit Erythritol
- 2 tbsp Unsweetened Almond Milk You can add more if you’d like it to be less thick
Instructions
- Preheat the oven to 400 degrees
- Mix the almond flour, baking powder and Sukrin:1 in a small bowl and set aside.
- Add mozzarella and cream cheese to a large microwave safe mixing bowl
- Heat the cheeses in the microwave for 45 seconds
- Use a mixing spatula to incorporate the cheese
- Heat the cheese mixture again for 45 seconds
- Add the almond flour mixture, the beaten egg, and the maple extract
- Mix until well incorporated and a ball of dough forms. When I first tried this recipe, I used the normal amount of almond flour for fathead dough (~3/4 cups), but the dough was too sticky. If yours is sticky just add a tablespoon of almond flour at a time until you can pick up the dough without it sticking to your hands.
- Cover the ball of dough with plastic wrap and refrigerate it for 5-10 minutes. This allowed the dough to firm up a bit more and cool down.
- Place the dough in between two baking pan sized pieces of parchment paper. Roll out the dough with a rolling pin.
- Make the Cinnamon Pecan Filling by combining all of the ingredients. Use a baking spatula to spread it over the rolled out dough.
- Create the roll by starting at one end of the dough and rolling it toward the other end
- Use a knife to cut the cinnamon rolls.
- Place the cinnamon rolls in a pie pan or place each roll in the cup of a jumbo muffin tin.
- Bake the rolls for 15-17 minutes or until the tops of the tops of the rolls are golden
- Create the cream cheese icing by combining all of the ingredients. Top the cinnamon rolls with the icing immediately. Enjoy!
Recipe Nutrition Facts
172 1.1K - 1.2KShares
MaryJ says
January 22, 2019 at 3:50 pmCan the almond flour be replaced with coconut flour?
drdavinahseats says
January 22, 2019 at 4:21 pmHi! I haven’t tried this, but you can substitute coconut flour. However, it isn’t a one-to-one substitute. Typically, you’d only use 1/4 cup of coconut flour for every 1 cup of almond flour in a recipe.
Mary J says
January 23, 2019 at 5:51 amThank you!
Tammy says
January 22, 2019 at 4:58 pmCan I make them without baking the day before and bake them in the morning?
drdavinahseats says
January 22, 2019 at 9:33 pmHi Tammy,
I haven’t tried this. The only problem that I see is that the dough includes baking powder. If you leave it in the refrigerator overnight, the benefits of using it to help them rise will probably not work. I’d recommend making the icing, mixing the dry ingredients for the filling, and mixing the dry ingredients for the dough as a way to prep.
Thanks so much for taking the time to comment! 🙂
Paula R Stump says
February 7, 2019 at 4:11 pmHi, I tried this recipe the other night and never saw in the instructions when to add the teaspoon of Maple Extract (for the fathead dough)… also i used the exact amount of almond flour you listed (1-1/4 cup), and when I tried to mix it into the mozzarella and cream cheese mixture, everything went flying upward into a blob and globbed around and into the top of the beaters… a complete mess. I probably wasted half the dough trying to get it out of the spines of the beaters… and off my fingers. Also, the stuff was near impossible to roll out (I used two sheets of parchment paper like you said), but it stuck to the paper and i lost even more dough that stuck to the paper when I tried to roll the whole thing up. I must say, however, the finished product was delicious, and my husband asked if I would consider making them again…but I am reluctant to do so, unless you can offer better suggestions (and also answer the question of when to add the maple extract to the dough). Thank you.
Davinah says
February 7, 2019 at 4:32 pmHi Paula,
Thanks so much for sharing that feedback. I’m happy that you enjoyed the finished product. Here are some thoughts about the process:
I adjusted the instructions so that it’s clear to add the maple extract when you add the eggs. I must have overlooked that. Thank you!
Also, I’ve never made this dough using a stand mixer. I always mix fathead dough in a bowl. If you prefer to use a stand mixer, then you can place the almond flour/dry ingredients on the bottom. This way, it doesn’t fly up because it will have the cheeses on top. Another option is to add it to the mixer slowly, use the guard, and set the mixer speed on low.
Lastly, one of the recipe notes mentions how to make adjustments for flour that is too sticky. I’ve found that the dough stickiness really depends on the brand of almond flour that you use. So, adding a tbsp of almond flour to the dough at a time until you can lift it is really the best way to prevent the mess that you mentioned – if it’s too sticky to lift, then it will be too sticky to roll it out. To make this clearer, I’ll add some of these notes into the body of the blog post.
I really appreciate your feedback.
Best,
Davinah
Amanda Slade says
February 21, 2019 at 4:30 amJust made these wonderful cinnamon rolls with a friend who just started Keto about a month ago. I am on maintenance now for almost 2 years. She was shocked at how amazing the rolls tasted. I will definitely make these again. To me, they taste even better than carb loaded cinnamon rolls. Very grateful for Sukrin products and your expertise in creating these beautiful rolls. Thank you so much!!!
Davinah says
February 21, 2019 at 1:19 pmWow, Amanda! Thanks so much for taking the time to review this recipe! We love these rolls in my house and can’t believe they’re keto & low carb. Congrats on reaching maintenance and sharing this dessert as an option with your friend!
Thanks,
Davinah
Jimese says
March 10, 2019 at 6:50 pmI haven’t tried the recipe yet but I plan to soon. Can you substitute the sweetener for swerve sweetener?
Davinah says
March 10, 2019 at 8:18 pmHi! Yes – you can definitely substitute for your favorite sweetener.