Keto Peach Pie Cinnamon Rolls are a soft, gooey, and fragrant low-carb dessert that combines two beloved classics—fruity peach pie and warm cinnamon rolls—into one irresistible treat. Since peaches are naturally higher in sugar, this keto version uses a clever low-carb filling made with peach flavoring and lightly cooked zucchini or yellow squash to mimic the soft, juicy texture of baked peaches. The result is a dessert that captures the essence of peach pie while staying keto-friendly.
What makes these cinnamon rolls so special is their layered flavor and texture. The dough is soft and slightly chewy, made with almond flour and mozzarella-based fathead dough, which bakes into a tender, bread-like roll. Inside, a buttery cinnamon swirl melts into the dough, while the peach-inspired filling adds a sweet, fruity aroma that pairs beautifully with warm spices like cinnamon and vanilla.
The rolls are then topped with a rich, sugar-free cream cheese glaze that melts slightly into the warm spirals, creating a gooey, bakery-style finish. Every bite delivers a balance of creamy, fruity, and spiced flavors, making them perfect for breakfast, brunch, or a low-carb dessert that feels indulgent without the sugar crash.
Despite their dessert-like taste, these cinnamon rolls remain keto-compatible by using low-carb sweeteners and almond flour. They are satisfying enough to keep cravings under control while still feeling like a nostalgic comfort food. Whether served fresh out of the oven or reheated the next day, they maintain their softness and flavor beautifully.
Ingredients
For the Dough
- 1½ cups shredded mozzarella cheese
- 2 oz (56 g) cream cheese
- 1½ cups almond flour
- 1 teaspoon baking powder
- 1 large egg
For the Cinnamon Filling
- 3 tablespoons butter, softened
- ¼ cup keto brown sweetener
- 1 tablespoon ground cinnamon
- ½ teaspoon vanilla extract
For the Peach Pie Filling (Keto Version)
- 1 cup finely diced zucchini or yellow squash (peeled)
- 1–2 teaspoons peach extract (or flavoring)
- 2 tablespoons butter
- 2–3 tablespoons keto sweetener
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
For the Cream Cheese Glaze
- 4 oz (113 g) cream cheese, softened
- 2 tablespoons heavy cream
- 2 tablespoons powdered keto sweetener
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a baking dish with parchment paper.
- In a microwave-safe bowl, melt mozzarella and cream cheese in 30-second intervals until smooth.
- Mix in almond flour, baking powder, and egg until a soft dough forms.
- Roll the dough between two sheets of parchment paper into a rectangle.
- Spread softened butter evenly over the dough.
- Mix cinnamon filling ingredients and sprinkle over the buttered surface.
- In a small pan, cook zucchini with butter, sweetener, cinnamon, vanilla, and peach extract until soft and slightly jam-like. Let cool slightly.
- Spread the peach filling evenly over the cinnamon layer.
- Carefully roll the dough into a log and slice into 8–10 rolls.
- Place rolls in the baking dish and bake for 18–22 minutes, until golden and set.
- Beat glaze ingredients together until smooth and drizzle over warm rolls before serving.
Nutritional Information
Approximate values per roll (based on 10 rolls):
- Calories: 210 kcal
- Total Fat: 17 g
- Saturated Fat: 8 g
- Protein: 9 g
- Total Carbohydrates: 6 g
- Dietary Fiber: 3 g
- Net Carbohydrates: 3 g
- Sugars: 2 g
- Sodium: 160 mg
- Cholesterol: 45 mg
