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
These Keto Cinnamon Rolls are a revelation for anyone craving the comforting indulgence of traditional cinnamon rolls while adhering to a low-carb lifestyle. Crafted with care to be both delicious and keto-friendly, these rolls are a testament to the ingenuity of low-carb baking. The recipe cleverly substitutes traditional flour with a combination of shredded mozzarella and almond flour, resulting in a dough that’s both pliable and flavorful.
The dough-making process may seem unconventional at first, but the magic happens when the melted mozzarella and cream cheese come together with the almond flour and egg. The result is a smooth, elastic dough that’s ready to be transformed into delectable cinnamon rolls. Dividing the dough into six portions and rolling them out allows for just the right balance of doughy goodness and cinnamon filling in each bite.
Speaking of the filling, a simple yet aromatic blend of cinnamon and sweetener is spread over the flattened dough rolls, infusing them with warm, comforting flavors reminiscent of classic cinnamon rolls. The aroma that fills the kitchen as these rolls bake in the oven is enough to make mouths water in anticipation.
Once baked to golden perfection, these keto cinnamon rolls are topped with a creamy frosting made from cream cheese, yogurt, and a hint of vanilla stevia. This luscious frosting adds a decadent finishing touch, perfectly complementing the spiced sweetness of the rolls while adding a creamy richness that’s simply irresistible.
With just 1.3 grams of net carbs per roll, these keto cinnamon rolls prove that you can indulge in your favorite treats without derailing your low-carb lifestyle. Whether enjoyed for breakfast, as a snack, or as a guilt-free dessert, these rolls are sure to satisfy cravings and delight taste buds alike. So go ahead, treat yourself to a taste of indulgence without the guilt – these keto cinnamon rolls are proof that deliciousness knows no bounds, even in the world of low-carb living.
