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You’d never guess that these Keto Cinnamon Rolls are low-carb! There’s just 2 net carbs per roll, and they’re so easy to make!
Keto Breakfast Recipe
These easy Keto Cinnamon Rolls are super low in carbs, coming to just under 2 net carbs per roll with the cream cheese frosting! They also do not contain any eggs, so perfect for those with allergies! This is a great keto breakfast that you can enjoy without blowing your diet!
We love making these on the weekends for a special breakfast. I’ve included step by step photos as well as a video so you can enjoy these at home too! If you’re looking for a fall-inspired variety, try these Keto Pumpkin Cinnamon Rolls instead!
Want to make someone’s day? Bring them a couple of these cinnamon rolls and this Keto Coffee Frappuccino and help them start their day right (with about 7 net carbs for it all)!
Ingredients in Keto Cinnamon Rolls
I made this recipe as almond flour cinnamon rolls. Almond flour is my flour alternative of choice for most baked goods, and it’s a great base for the fathead dough used in this recipe.
Here’s what you’ll need for the cinnamon roll dough:
- Mozzarella Cheese
- Cream Cheese
- Almond Flour
- Baking Powder
- Ground Flax Meal
For the filling, you’ll need:
- Butter
- Pecans
- Cinnamon
- Swerve
Finally, here are the ingredients needed for the cream cheese icing:
- Cream Cheese
- Heavy Cream
- Powdered Swerve
Can the Flax Meal Be Omitted?
Yes, just replace it with almond flour. So the total amount of almond flour you’d need would be 3/4 cup + 1 tablespoon.
How to Make Keto Cinnamon Rolls
This is a fathead cinnamon rolls recipe. Fathead dough is my go-to keto dough base for these cinnamon rolls as well as pizzas, dinner rolls, and more.
Make the fathead dough:To make the low-carb cinnamon rolls, start by melting mozzarella cheese (weird I know, but just go with it) and mixing it with almond flour and flax meal. This is how you make a classic “fathead dough.”
The amazing thing about this dough is that once it is well incorporated it is quite easy to work with. It spreads easily and has a nice elastic quality that gluten-free dough typically lacks.
Roll out the dough:Next, we need to roll our dough out. You can spread your dough on parchment paper or wax paper, but my favorite way to do this is to place the dough between two silicone baking mats.
This makes it SO much easier because the dough never sticks and the baking mats are much sturdier than parchment paper so you don’t have to chase it around your table while you work. It also has no waste!
Roll your dough into a nice even rectangle. Mine was roughly 13×10 inches.
Add the cinnamon roll filling:Next, brush your dough with softened butter. If you accidentally melt your butter completely, that is okay, just let is sit in the fridge for a few minutes and allow it to firm up just a bit.
Sprinkle with cinnamon, Swerve (Erythritol) and chopped nuts. We want nice big cinnamon swirls, so spread your mixture all the way to the edges.
Starting at one end, carefully roll your sheet of dough into “rolls.”
Slice the cinnamon rolls:I cut my rolls into eight even sections. Roughly, this was about the length of two finger widths.
There are two options next: Either place them in a muffin tin so they do not spread out and they stay nice and uniform, or place them in a baking dish.
Before you place the rolls in the baking dish, pinch the bottom of the cinnamon rolls together just a bit with your fingertips. This helps the butter from cooking out of your rolls and keeps all of that delicious filling in each cinnamon roll!
Bake the cinnamon rolls:Pop them in the oven and make our favorite cream cheese glaze while you wait! For one roll with cream cheese glaze is under 2 net carbs! The full nutritional breakdown is just below the recipe card.
What You’ll Need to Make This Recipe
This keto cinnamon rolls recipe is a breeze to make, but I do recommend investing in a few key ingredients and pieces of equipment before making it.
- Silicone baking mats— These make rolling out the fathead dough so much easier.
- Almond flour— Cannot be substituted in this recipe. This is my favorite brand.
- Swerve Sweeteneror Golden Monkfruit if you prefer.— Is way cheaper on Amazon than at my local grocery stores.
- Silicone muffin tin— I use this ALL THE TIME. This bundle comes with two sizes. I use the mini muffin size to make my Peanut Butter Fudge Fat Bombs.
Storage and Reheating Instructions
Any leftover almond flour cinnamon rolls should be refrigerated in an air-tight container and are best when eaten within three days. To warm these, microwave for 30 seconds or until heated throughout.
How to Freeze Low-Carb Cinnamon Rolls
Form the cinnamon rolls, but BEFORE baking, place these on a baking sheet and freeze. Transfer to an air-tight freezer bag or container once they are frozen through (this is so they don’t stick and freeze together). They will keep for up to two months.
To cook, let thaw for 30 minutes at room temperature and then bake as directed. This makes it super easy to pull out the amount you need, whether you’re cooking for a crowd or just for yourself!
More Keto Breakfast Recipes:
It can be difficult to find low-carb breakfast options on the go! Check out these 10+ Keto Breakfasts Under 5 Net Carbs for more ideas, or try one of the following:
- Bacon Egg and Cheese Rolls
- Strawberry Shortcake Waffles
- Easy Breakfast Casserole
- Ham and Cheddar Jalapeno Bites
- Lemon Cheesecake Parfait (or the strawberry version)
- Sausage and Cabbage Breakfast Hash
- Easy Bagels
- Spinach Bacon and Egg Muffins
The Best Keto Cinnamon Rolls (2 net carbs)
Sweet and sticky gluten free Keto Cinnamon Rolls packed with cinnamon and pecans! Less than 2 net carbs per roll!
4.45 from 403 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 12 minutes mins
Total Time 22 minutes mins
Course Breakfast
Cuisine Keto
Servings 8 rolls
Calories 146 kcal
Equipment
Ingredients
For the Cinnamon Roll Dough
- 2 cups shredded mozzarella cheese
- 3 ounces cream cheese
- 3/4 cup almond flour
- 1 teaspoon baking powder
- 1 tablespoon ground flax meal
For the Filling
- 1 tablespoons butter softened but not melted
- 2 tablespoons pecans chopped
- 1 tablespoon cinnamon
- 2 tablespoons Swerve erythritol sweetener
For the Cream Cheese Icing
- 2 ounces cream cheese
- 2 tablespoons heavy cream If subbing any other kind of liquid like almond milk start with less because it is not as thick as heavy cream
- 2 tablespoons powdered Swerve erythritol
Instructions
Preheat oven to 350
For the Rolls: In a microwave proof mixing bowl combine the shredded mozzarella cheese and cream cheese. Heat in 30 second increments, stirring in between until completely melted. Add the almond flour, baking powder and ground flax meal.
Mix the dough well until you have a soft ball (see step by step images above)
Between two silicone baking mats or parchment paper roll the dough into a rectangle roughly 13x10.
For the filling: Brush the softened butter on the dough, all the way to the edges.
Combine the cinnamon and sweetener in a small bowl and sprinkle on top of the butter. Top with chopped nuts
Starting at one end roll your dough as tightly as you can into a log.
Cut into 8 equal portions (roughly the width of two fingers)
Spray a muffin tin lightly with cooking spray and place the rolls in the wells.
Bake 12-15 minutes until golden brown.
For the cream cheese icing: combine the cream cheese, heavy cream and powdered swerve in a blender or food processor and mix until smooth.
**Note: the icing is for a mildly sweet, thick frosting. If you prefer it sweeter or thinner just add additional ingredients as needed after taste testing.
Video
Notes
Net carbs are 2.6 g per cinnamon roll
Nutrition
Serving: 1 rollCalories: 146kcalCarbohydrates: 3.8gProtein: 10.5gFat: 10.3gCholesterol: 31.1mgSodium: 268.1mgFiber: 1.2gSugar: 1.3g
Keyword keto, low carb
Tried this recipe?Let us know how it was!
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