These low-carb cinnamon rolls are soft, gooey, and packed with cinnamon flavor while keeping carbs very low. Great for breakfast or dessert.
Macros (per roll, makes 8)
- Net Carbs: 4–6g
- Protein: 10–12g
- Calories: ~220
Ingredients
Dough
- 2 cups shredded mozzarella cheese
- 60g cream cheese
- 1½ cups almond flour
- 2 tbsp coconut flour
- 2 tsp baking powder
- 2 eggs
- 1 tsp vanilla extract
- 2 tbsp powdered erythritol or monk fruit sweetener
Cinnamon Filling
- 3 tbsp butter, softened
- ⅓ cup brown-style keto sweetener
- 1½ tbsp cinnamon
Cream Cheese Frosting
- 120g cream cheese, softened
- 2 tbsp butter
- ¼ cup powdered sweetener
- 1 tsp vanilla
- 1–2 tbsp heavy cream or almond milk
Instructions
1. Prep
Preheat oven:
- 180°C / 350°F
Grease or line a baking dish.
2. Make the Dough
In a microwave-safe bowl combine:
- mozzarella
- cream cheese
Microwave:
- 60–90 seconds
Stir until smooth.
Add:
- almond flour
- coconut flour
- baking powder
- eggs
- vanilla
- sweetener
Mix until dough forms.
If sticky:
- chill 5–10 minutes.
3. Roll Out Dough
Place dough between two sheets of parchment paper.
Roll into a rectangle about:
- ¼ inch thick
4. Add Filling
Spread softened butter over dough.
Mix cinnamon + keto sweetener and sprinkle evenly.
5. Roll & Slice
Carefully roll dough tightly into a log.
Slice into:
- 8 rolls
Place in baking dish.
6. Bake
Bake:
- 20–25 minutes
Until:
- golden
- firm on top
Cool slightly before frosting.
Cream Cheese Frosting
Beat together:
- cream cheese
- butter
- sweetener
- vanilla
- cream
Spread over warm cinnamon rolls.
Optional High-Protein Upgrade
Add:
- 1 scoop vanilla whey isolate
to the dough.
If needed:
- add 1–2 tbsp almond milk for softness.
Tips for Best Texture
- Use parchment paper — fathead dough is sticky.
- Don’t overbake or they become dense.
- Reheat briefly before eating for soft bakery texture.
- Add chopped pecans for crunch
