Ingredients

For the Keto Dough

• 2 cups (200 g) fine almond flour
• 2 tablespoons coconut flour
• 2 teaspoons baking powder
• 2 tablespoons powdered erythritol or monk fruit sweetener
• ¼ teaspoon salt
• 3 cups (330 g) shredded mozzarella cheese
• 2 oz (55 g) cream cheese
• 2 large eggs
• 1 teaspoon vanilla extract

For the Cinnamon Filling

• 4 tablespoons unsalted butter, softened
• ⅓ cup (65 g) brown keto sweetener (or powdered erythritol mixed with ½ teaspoon molasses flavoring)
• 2 tablespoons ground cinnamon
• 1 teaspoon vanilla extract
• Pinch of salt

For the Cream Cheese Frosting

• 4 oz (115 g) cream cheese, softened
• 3 tablespoons unsalted butter, softened
• ½ cup (50 g) powdered erythritol
• 1 teaspoon vanilla extract
• 2–3 tablespoons heavy cream (as needed)

Equipment

• Microwave-safe bowl
• Mixing bowls
• Rolling pin
• Parchment paper
• Baking dish
• Electric mixer
• Sharp knife

Instructions

Step 1: Prepare the Dough

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together:
   • Almond flour
   • Coconut flour
   • Baking powder
   • Sweetener
   • Salt
3. In a microwave-safe bowl, combine mozzarella cheese and cream cheese.
4. Microwave in 30-second intervals, stirring between each, until melted and smooth.
5. Add eggs and vanilla extract to the cheese mixture.
6. Quickly mix in the dry ingredients until a soft dough forms.

Step 2: Roll Out the Dough

1. Place the dough between two sheets of parchment paper.
2. Roll into a rectangle approximately ¼ inch (6 mm) thick.
3. Remove the top parchment paper.

Step 3: Add the Cinnamon Filling

1. Spread softened butter evenly over the dough.
2. Sprinkle with keto brown sweetener, cinnamon, vanilla, and salt.
3. Press gently to help the filling stick.

Step 4: Shape the Rolls

1. Carefully roll the dough tightly from the long side into a log.
2. Use a sharp knife to cut into 10 equal rolls.
3. Place rolls into a greased baking dish.

Step 5: Bake

1. Bake for 20–25 minutes until golden and cooked through.
2. Remove from the oven and allow to cool for 10 minutes.

Step 6: Make the Frosting

1. Beat cream cheese and butter until smooth.
2. Add powdered sweetener and vanilla extract.
3. Slowly add heavy cream until the frosting reaches a creamy consistency.

Step 7: Frost and Serve

1. Spread cream cheese frosting over warm cinnamon rolls.
2. Serve immediately for the softest texture.

Flavor Variations

Pecan Cinnamon Rolls

Add chopped pecans to the cinnamon filling before rolling.

Chocolate Cinnamon Rolls

Add sugar-free chocolate chips or cocoa powder to the filling.

Maple Cinnamon Rolls

Add sugar-free maple syrup or maple extract to the frosting.

Pumpkin Spice Rolls

Add pumpkin spice seasoning to the filling for a seasonal twist.

Lemon Cinnamon Rolls

Add lemon zest to the cream cheese frosting for a fresh flavor.

Storage

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze individually wrapped rolls for up to 3 months.
• Reheating: Warm in the microwave for 15–20 seconds before serving.

Serving Suggestions

Enjoy Keto Cinnamon Rolls with:

• Black coffee
• Espresso
• Unsweetened almond milk
• Keto hot chocolate
• Whipped cream
• Fresh berries

Chef’s Tips

• Use fine almond flour for a softer texture.
• The dough is easiest to handle while warm.
• Roll the dough tightly to create beautiful spiral layers.
• Do not overbake, as keto dough can dry out quickly.
• Let the rolls cool slightly before adding frosting so it melts perfectly without becoming runny.
• For extra gooey rolls, add a little extra butter and cinnamon filling before baking.

Approximate Nutrition (Per Roll)

• Calories: 280
• Fat: 25 g
• Protein: 10 g
• Total Carbohydrates: 8 g
• Fiber: 3 g
• Net Carbohydrates: 5 g
• Sugar: 1 g
• Sodium: 250 mg