Keto Cinnamon Rolls
These delicious and easy keto cinnamon rolls are just amazing! It's hard to believe that these cinnamon rolls are sugar-free and gluten-free.
Ingredients
Dough:
2 cups almond flour
2 tbsp coconut flour
2 tsp baking powder
⅓ cup powdered erythritol or monk fruit
½ tsp cinnamon + pinch of salt
2 large eggs
2 tbsp butter, melted
2 oz cream cheese, softened
1 tsp vanilla extract
Filling:
2 tbsp butter, softened
2 tbsp powdered erythritol
1 tsp cinnamon
Frosting:
2 oz cream cheese, softened
1 tbsp butter, softened
2 tbsp powdered erythritol
½ tsp vanilla extract
1–2 tbsp heavy cream
Instructions
Preheat oven to 175°C / 350°F. Line and grease an 8–9″ baking dish.
Mix dry: almond flour, coconut flour, baking powder, erythritol, cinnamon, salt.
Mix wet: eggs, butter, cream cheese, vanilla. Combine with dry to form dough.
Chill dough 10–15 mins.
Make filling by mixing butter, erythritol, cinnamon.
Roll dough (between parchment) into a rectangle; spread filling.
Roll tightly, freeze log 8–10 mins, slice into 9–12 rolls.
Arrange in dish; optionally drizzle 2–3 tbsp heavy cream.
Bake 18–22 mins until golden.
Mix frosting ingredients, spread over warm rolls. Enjoy!
Notes
Roll between parchment to prevent sticking.
Use powdered sweetener for smooth frosting.
Store leftovers in the fridge up to 5 days