Who doesn’t love the great smell of cinnamon rolls? It’s a perfect dessert recipe that will activate your happy hormone and fulfill your sugary sweet cravings. You shouldn't miss out on the ultimate comfort food, which has only 1 carb per roll and tastes so good.

The cinnamon roll's aroma alone draws you in, but the rolls' gooey texture will leave you wanting more. It’s easy to make and doesn’t require special ingredients.

Ingredients of Keto Cinnamon Rolls

1.  Coconut Flour

From coconut flesh, coconut flour is made into a powdery, very fine flour. Coconutty flavour works well in most desserts, which is why it is most commonly used. Besides almond flour, it's one of the most popular and most frequently used keto flours.

For this recipe, we’re going to use 2 tbsp coconut flour that has 4 grams of net carbs, keeping in mind that the recipe is keto-friendly.

1. Powdered Erythritol

The natural sweetener erythritol is a sugar substitute without causing an increase in blood sugar. With this keto powdered sugar replacement you can bake, taste, and have the same effects as powdered sugar.

Erythritol is a natural sweetener with no calories, no carbs, or glycemic index. So, you don’t have to worry about your diet.

1. Mozzarella Cheese

It's a great keto cheese to keep in the fridge because it can be used in a lot of different recipes or eaten as a snack by itself.

Its nutritional qualities of high fat and low carbs make cheese an excellent choice for ketogenic diets.

Keto Cinnamon Rolls Recipe

Preparation time: 20 minutes

Cooking time: 14 minutes

Nutritional Facts:

Protein: 6g

Fat: 17g

Carbs: 3g

Fiber: 2g

Calories: 183 Kcal

You’ll need:

For Dough:

• 2 tbsp. Cream cheese
• 1 ½ cups mozzarella cheese
• 1 cup almond flour
• ¼ cup powdered erythritol
• 1 egg
• ½ tsp. Baking soda
• 2 tbsp. Coconut flour
• 1 tsp white vinegar

For Filling:

• 4 oz. butter
• ¼ cup powdered erythritol
• 1 tbsp. Cinnamon

For Icing:

• ¼ cup powdered erythritol
• 1 ½ tbsp water
• Vanilla extract to taste

Instructions:

1. Set the oven and preheat to 365°F.
2. Take a non-stick pan and heat mozzarella and cream cheese on medium heat. Mix it until they are melted. Put it aside.
3. Combine the almond flour, coconut flour, baking soda and other remaining dough ingredients. Once mixed combine it with the mozzarella cream cheese mixture using a hand mixer.
4. Use a rolling pin and parchment paper to roll out the dough into a square shape that's about 12 x 10" (30 cm x 26 cm) and about 0.1" (3 mm) thick. Take off the top parchment paper.
5. Now, it’s time to prepare the filling. Butter, cinnamon and erythritol should be mixed together in a bowl.
6. Spread the filling on top of the flattened dough with a spatula.
7. Use parchment paper to roll the dough tightly into a log. For the rolls to maintain their shape after cutting, place the log in the fridge for about 20 minutes.
8. Cut the log into 12 pieces with a knife. Spread them out in a pan lined with parchment paper.
9. Bake the cinnamon rolls for about 10-12 minutes until they are golden. Set aside to cool.
10. For icing, mix the powdered erythritol, vanilla and water in a small bowl. The cinnamon rolls should be glazed with icing and allowed to harden before serving.

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