Y’all know I don’t write, publish, or encourage many sweet recipes, or substitutes for high carb treats because they tend to trigger increased cravings and poor eating choices for many. It’s honestly best to avoid these kinds of foods most of the time. However, I do understand the need to occasionally have a low carb version of a former high carb food choice. Maybe you need to host family for a couple of days and want to offer them high-quality low carb food to help them see some low carb options. Or maybe, you are taking food to a pot-luck dinner at church or in the community. Or maybe, you have a family member who’s been asking about low carb over recent weeks, and you want to show off a really delicious low carb treat. Whatever your need, fall is here and is JUST the right time to try out my low carb cinnamon rolls, based on my biscuit recipe. Keep in mind that these kinds of foods should be considered a “treat.” I don’t recommend frequent use of these biscuits, cinnamon rolls, or any other keto-bread or low carb treat. They should be just that – an occasional treat.
The 3 Part Recipe
The Rolls:
3 eggs 6 Tbsp melted butter, room temp 2 cups almond flour 1.5 tsp baking powder 1 tsp vanilla extract 1 tsp cinnamon 1 tsp soda 1 tsp salt 1 Tbsp cider vinegar 2 Tbsp coconut flour 1 cup grated mozzarella
The Filling: 1/3 cup butter, melted 1/4 cup powdered erythritol 1.5 tbsp cinnamon The Cream Cheese Icing: 2 ounces softened cream cheese 1 tbsp softened butter 1/4 cup powdered erythritol 1 tsp vanilla extract 1-2 tbsp heavy cream
Mix all ingredients for the rolls into mixing bowl and mix well. I like to beat the eggs first and get them nice and blended before adding all the other ingredients. I also like to add the mozzarella to the eggs before adding the melted butter so the warm butter isn’t as likely to start heating the eggs. Once the ingredients are well mixed, put entire mixture in the microwave IN A MICROWAVE-SAFE bowl and heat for 1 minute to melt the mozzarella cheese. Sometimes, it needs a 2nd minute, but stir/mix well after 1 minute to be sure all the cheese melted. If not, heat 1 more minute and stir well again. Allow mixture to stand for about 5 minutes to “rest” and cool. While dough is resting, prepare your parchment paper; you’ll need 2 sheets of parchment for rolling out your dough, and another sheet on the baking sheet. You can also turn the oven on at this time to preheat to 300 degrees. Then, mix up the filling. I used a hand blender to mix the filling ingredients. Keep mixture warm or reheat it once you are ready to spread it; it spreads more easily the more liquid it is, but will run if too thin. You want this filling to be a bit “sticky” so it will adhere to the dough.
I would have taken y’all a photo for the rolling/cutting steps, but I was COVERED in butter! LOL If any of y’all are able to send me a pic or two of YOUR rolls in process, I’ll be happy to add them!
Now that your dough has rested, give it a fold or two as you empty it out onto your parchment paper. With buttered hands, shape your dough into a bit of a round mound and press down; cover with another piece of parchment and roll out into a square or rectangle as best as you can. It should form a square approximately 12-14″ and about 1/4 to 3/8″ thick. Gently remove the parchment paper and gently brush on the WARM filling. It may need to be reheated just before/during spreading. Using a pizza cutter, slice dough into 1″ strips about 12″ long. Carefully lift dough off parchment and roll, jelly-roll-style, into a cinnamon roll. Dipping your fingers in melted butter often helps keep the dough shaped better and is less sticky to work with. I also like to coat top and bottom of each cinnamon roll in melted butter as I place onto the baking sheet. Place onto parchment-lined baking sheet, about 1/2″ apart. Dough should make about 12-14 rolls, depending on how large you make them; you can make mini cinnamon rolls and get even more!!
Bake on 300 degrees for about 20 minutes, or until tops of rolls are turning brown. Set a timer and check at 15 minutes, 20 minutes and then 2-3 minutes thereafter, until appropriate doneness occurs.
While your cinnamon rolls are baking, mix up the cream cheese icing; I used the hand blender again because it makes for quick and easy mixing of such small quantities. Remove from oven and pipe or spread icing onto rolls. Let set for about 5 minutes, IF YOU CAN! LOL Serve and enjoy!!
Macro Counts per roll if you make 12 cinnamon rolls: Protein 10.5 grams Carbs 14 grams Fats 29 grams
As you can see, cinnamon rolls are NOT ideal for regular inclusion on a ketogenic eating plan, so do use caution if you struggle with sweets, your glucose readings, and/or cravings. For many folks who eat low carb, but not necessarily keto, these rolls might be an occasional treat for you & your family.
