Share

I feel like I need to tell you that this recipe was one of the hardest I’ve ever made. I wanted to create a Keto Cinnamon Roll that would taste delicious, but also not break the bank on carbs.

I wanted to make one as good, if not better than the world’s current fave. You know, the cinnamon roll you smell when you walk through the mall!

Just for reference, that cinnamon roll has about 127g of carbs.

So, I set out to create this recipe, and it really came out beautifully. The recipe makes 9 very rich keto cinnamon rolls that are light and super fluffy. They come in at 7g of carbs per roll.

That’s a pretty nice treat!

In my Keto Chaffles blog, you guys asked for some more “process” shots. So I’m sharing some here with instructions on how to make this work!

My biggest tip is to read the entire recipe first. It’s very involved and you don’t want to miss a step. The process is outlined, but you want to make sure you’re conscious of each step.

There aren’t special tools you need for this, but there are some basic ingredients I recommend in the post. Most of them can be found on Amazon, and I’ve provided links to most everything I used so you can get the same ingredients, or something similar!

How to make Keto Cinnamon Rolls

Your first step is to activate the yeast. If you’re using active dry yeast, just add 3 tablespoons warm water, and set it aside in a warm place for 7-10 minutes. Once you see bubbling it’s ready, and you can add in your egg, yogurt, apple cider vinegar, and vanilla and stir into a creamy mixture. Set this aside.

In another bowl, add together your almond flour, whey protein isolate, granulated swerve, salt, xanthan gum, psyllium husk powder, and baking powder

Stir these together until they are well blended and mixed together.

When your yeast mixture is ready, you’ll add the wet ingredients to the dry. and mix thoroughly until it forms a dough. You can do this with the dough hook attachment on your stand mixer, or use a spatula to hand mix.

Your dough should come out light and airy. You’re going to set it aside to let it rise for an hour. It’s not going to double in size, but it will get a bit puffy as it rests. Leave it somewhere warm so it will expand a bit better. 

After the rise, preheat your oven to 400 degrees. 

To make your filling, mix together your granulated swerve, cinnamon, softened butter and vanilla until incorporated.

Lay down parchment or wax paper on your work surface (DO NOT BAKE WAX PAPER). This going to help you roll the dough.

After resting, you’re going to roll the dough out. I recommend using a rolling pin to do that. also, make sure it’s greased so the dough doesn’t stick (this dough is VERY sticky!). Make, and spread your mixture over the dough. I melted the butter first. Don’t worry if the filling looks a little light at first. It’s going to caramelize as it bakes and turn a nice golden brown color.

Be sure to roll them tightly and slowly. You CAN go back and un-roll a little if you feel like your roll isn’t tight enough.

Use a wet knife to slice them (so they don’t stick to your knife either). You’ll let them rest again for 20 minutes for one more little puff.

Butter your pie dish (I used a 9″ pan) and place your sliced rolls in tightly. 

Then it’s off to the oven to bake at 400 degrees for 20-25 minutes! 

While the dough is baking, you’ll make your glaze. Cream together cream cheese, powdered swerve, and vanilla extract. Add water until it thins out a little. My glaze was thick, and not runny, but it’s totally up to you you and the textures you like. I love that luxurious cream cheese taste!

Take your cinnamon buns out of the oven, and glaze them. Immediately. Enjoy! 

Check out the recipe below, and don’t forget to pin it! Leave me a comment and let me know if you tried them out!