Keto Cinnamon Rolls - Chef Fun Kitchen

Keto Cinnamon Rolls

Those easy Keto Cinnamon Rolls are splendid low in carbs, coming to simply beneath 2 internet carbs per roll, with the cream cheese frosting! in addition they do no longer incorporate any eggs, so perfect for people with hypersensitive reactions! that is a remarkable keto breakfast that you could enjoy without blowing your eating regimen! we love making those at the weekends for a special breakfast. I’ve included step by step snap shots so that you can enjoy those at domestic too!

Begin via melting mozzarella cheese (bizarre I recognize, but simply go with it) and mixing it with almond flour and flax meal. that is how you make a classic “fats head dough” you may also a few grade by grade photographs in the quality Keto Dinner Rolls publish. The amazing element approximately this dough is that when it's far nicely incorporated it's far quite smooth to paintings with. It spreads without difficulty and has a nice elastic satisfactory that gluten unfastened dough usually lacks.

Keto Cinnamon Rolls

Subsequent, we need to roll our dough out. you may unfold your dough on parchment paper or wax paper however my preferred way to do that is to area the dough among  silicone baking mats. This makes it so much easier because the dough by no means sticks and the baking mats are a great deal sturdier than parchment paper so that you don’t must chase it around your desk while you work. It also has no waste! Roll your dough into a pleasing even rectangle. Mine turned into more or less 13×10 inches.

Next, brush your dough with softened butter. if you by accident melt your butter absolutely that is ok, just let is take a seat inside the refrigerator for a few minutes and permit it to firm up just a piece. Sprinkle with cinnamon, Swerve (Erythritol) and chopped nuts. We want fine big cinnamon swirls so unfold your aggregate all of the way to the edges. beginning at one cease carefully roll your sheet of dough into “rolls.”

Keto Cinnamon Rolls

For the Rolls

  • 2 cups shredded mozzarealla cheese
  • 3 ounces cream cheese
  • 3/4 cup almond flour (have found that Pillsbury Almond Flour is the lowest in carbs)
  • 1 teaspoon baking powder
  • 1 tablespoon ground flax meal


  • 1 tablespoons butter, softened but not melted
  • 2 tablespoons pecans, chopped
  • 1 tablespoon cinnamon
  • 2 tablespoons Swerve (erythritol) sweetner


  • 2 tablespoons cream cheese
  • 2 tablespoons heavy cream (If subbing any other kind of liquid like almond milk start with less because it is not as thick as heavy cream)
  • 2 tablespoons powdered Swerve (erythritol)


  1. Preheat oven to 350

For the Rolls:

  1. In a microwave proof mixing bowl combine the shredded mozzarella cheese and cream cheese. heat in 30 2nd increments, stirring in among till absolutely melted. upload the almond flour, baking powder and floor flax meal.
  2. Mix the dough well until you have got a gentle ball (see step by step pictures above)
  3. Between  silicone baking mats or parchment paper roll the dough into a rectangle more or less 13x10.

For the filling:

  1. Brush the softened butter on the dough, all the way to the edges.
  2. Combine the cinnamon and sweetener in a small bowl and sprinkle on top of the butter
  3. Pinnacle with chopped nuts
  4. Beginning at one give up roll your dough as tightly as you may right into a log.
  5. Cut into 8 identical portions (roughly the width of  palms)
  6. Spray a small 8 inch baking dish or oven proof skillet (I used my solid iron) with cooking spray and set aside.
  7. Before setting the rolls within the baking sheet lightly pinch the lowest seam collectively a piece to help the butter and filling from popping out at the same time as cooking.
  8. Location rolls in baking dish.
  9. Bake 12-15 mins until golden brown.
  10. For the cream cheese icing: combine the cream cheese, heavy cream and powdered swerve in a blender or meals processor and blend until smooth.

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