Whether you’re enjoying them as an afternoon treat or as part of a weekend breakfast, these keto cinnamon rolls will blow your mind. They’re soft, chewy, fluffy and utterly delicious… yet without all the carbs and sugar of regular cinnamon rolls.

PREPRATION TIME:

Prep Time:10 minutes

Cook Time:20 minutes

Total Time:30 minutes

INGREDIENTS:

• 175 g shredded mozzarella (see notes!) (1 ½ cups)
• 80 g almond flour (extra fine) (¾ cup)
• 2 tablespoon cream cheese
• 1 egg room temperature
• ½ teaspoon baking powder

For the filling:

• 2 tablespoon water
• 2 tablespoon granulated sweetener
• 2 teaspoon cinnamon

For the frosting:

• 2 tablespoon cream cheese
• 1 tablespoon greek/full fat yoghurt
• 2 drops vanilla stevia

INSTRUCTIONS 

• Pre-heat oven to 180 Celsius/360 Fahrenheit.
• Melt the mozzarella and cream cheese in a non-stick pot over a low heat or in a microwave (1 ½ minutes, stirring half way through). Take off the stove and/or make sure the cheese is melted, but not bubbling.
• Stir in the egg.
• Now add the almond flour and baking powder. Start to combine using a fork, then use your hands to make a ball of smooth dough. This can be easier if you lightly oil your hands first.
• Divide the dough into 6 balls of 50g each.
• Form long rolls (40cm), then flatten out with your hands. Make the dough as thin as you can.
• Prepare your cinnamon filling: boil water, then stir in the sweetener and cinnamon. Spread the cinnamon paste over the flattened dough rolls.
• Roll each into a bun and cut sideways in half. Now you have 12 buns which you place on a non-stick baking sheet or in a pie dish.
• Bake for 20 minutes or until golden brown.
• While the rolls are in the oven, prepare the frosting: Mix cream cheese, yoghurt and stevia. Spread over the warm rolls and serve.

NOTES

1.3g net carbs per roll. Makes 12 rolls.

This recipe works best with pre-shredded mozzarella from the supermarket. Fresh white  mozzarella contains too much liquid and is too runny.

The dough is a bit tricky to work with. Do oil your hands if you find it too sticky. If it cools down too much, just warm it back up to make it easier to handle.

Don’t be fooled by the size of the rolls – they may be small, but are quite filling! If you have it, use a brown sugar alternative to make the filling – it has a taste very similar to brown sugar and works great with cinnamon.

You can use butter instead of the water, which gives the rolls a nice buttery taste. I made a few using butter, then decided to just dissolve the sweetener in water as the rolls are very high in fat already. The choice is yours!

If you do not have vanilla-flavoured stevia, you could add a bit of vanilla extract to your frosting.

If you don’t have extra fine almond flour and are using almond meal or ground almonds, add an additional 2 tablespoon of almond meal/ground almonds or 1 tablespoon of coconut flour. 

Instead of frosting, why not make a simple sugar-free icing to top the cinnamon rolls? Mix three tablespoons of powdered sweetener with two teaspoons of water until smooth. Then, pipe or drizzle the icing over the cooled rolls.

NUTRITION:

Calories: 94kcal, Total Carbohydrates: 2.1g, Protein: 6.2g, Fat: 7.2g, Saturated Fat: 2.3g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.4g, Cholesterol: 25mg, Sodium: 98mg, Potassium: 9mg, Fiber: 0.8g, Sugar: 0.4g