This recipe for Keto Cinnamon Rolls makes sugar free and low carb cinnamon rolls with cream cheese frosting for a delicious ketogenic breakfast.
I have these really fond memories of coming downstairs in the morning before school and my Mom having cinnamon rolls made for us. She had this special rule where the first person got to pick their first choice of cinnamon roll but the second person got to pick two in a row, then we would continue picking until they were all gone.
This was mostly to keep my brother and I fighting over who got the best ones in the middle and who had to eat the crunchier ones on the edges.
But mostly it just reminds me of good times with my Mom and my brother, sitting at the kitchen countertop eating breakfast.
I don’t eat as many cinnamon rolls these days, either because I’m too nostalgic for those moments with my Mom or because I’ve become a little more conscious of indulging in sweets first thing in the morning.
But as I’ve been doing lately, I thought the challenge of creating a low carb version of Cinnamon Rolls sounded fun so that’s how these came to be.
They’re not overly sweet like the ones I used to have but for me these are a little easier to eat and feel good afterwards. If you want them to be a little sweeter, add more stevia.
Here’s to slow mornings with our Mom’s, or with your kids if you have any, and enjoying the little moments.
- These aren’t as sweet as traditional cinnamon rolls but you can make them sweeter by adding more sweetener, if desired. You can also change the sweetener if you don’t like using stevia. Just do it to taste.
- These would be great with different additions. Think different spices such as nutmeg and allspice or even instant coffee powder. Other great additions would be orange or lemon zest.
- This dough can at times be a little temperamental. If you find it difficult to work with, add more almond flour.
- I recommend using almond flour over almond meal. Almond flour is much finer and makes the dough much better. It comes out a bit grainy with almond meal. Though you could use either, I would definitely opt for almond flour.
- 1¼ cup almond flour
- 1½ cups mozzarella
- 3 oz cream cheese
- ½ tsp cinnamon (more to taste)
- 1 egg, whisked
- 2 squeezes of liquid stevia (more to taste)
- 3 tbsp melted butter
- 2 tsp cinnamon
- 4 tbs cream cheese
- 2 tbsp vanilla extract
- ¼ cup butter at room temperature
- 1 tbsp lemon juice
- 3 squeezes of liquid stevia (or more to taste)
- Preheat oven to 400 degrees.
- In a bowl, add mozzarella and cream cheese. Put in the microwave for one minute, take out and stir. Put in the microwave for another minute, stir again. Add in the almond flour, stevia, cinnamon and the egg. Mix to combine well.
- The dough will be a little wet but if it's too wet that you can't get it to stop sticking to your fingers then add a little more almond flour.
- Roll the dough out flat with a rolling pin or with a piece of plastic wrap on top and use a wine bottle.
- Once you've rolled it out, spread on the melted butter and sprinkle on the cinnamon. Roll it up long ways until you have a long cylinder. Use a knife or pizza cutter and cut into pieces. Place these on a baking sheet lined with parchment paper.
- Bake at 400 degrees for 10-12 minutes.
- While they're baking, make the frosting. You can do this with a hand or stand mixer. Add cream cheese and butter and mix until creamy. Add in the vanilla extract and lemon juice. Mix until well incorporated.
- Once cinnamon rolls are done, put on frosting. If you put it on immediately, it will melt a little into the actual cinnamon roll. Otherwise wait five to ten minutes to add it.
Use almond flour instead of almond meal. If you use almond meal, these will turn out more grainy.
You can definitely add some more seasonings to this if desired. Some good things would be more vanilla or even vanilla bean, orange zest or lemon zest.