This low carb cinnamon rolls recipe isn’t your average pastry!
It’s a healthified, souped-up version of a traditionally carb-loaded recipe, and it’s one of MY FAVORITE recipes on this site!
I mean, the smell of this low carb bread baking in the oven, the sight of that cinnamon swirled bun and that first sweet, soft bite! This is one of those low carb recipes you’ll want to keep in heavy rotation…
Why you should make this low carb cinnamon rolls recipe today:
- These are DECADENT! In each bite you’ll enjoy a jolt of cinnamon, the gooey sweetness of the cream cheese frosting and the buttery goodness of the roll! Mmmmm!
- Begin your morning treating yourself to a healthier cinnamon roll with a hot cup of coffee! Is there a more magical way to start the day?!
- This recipe is keto-friendly, low carb, sugar-free and guaranteed to put a smile on your face!
- There’s no cure like a cinnamon roll recipe cure. You can eat these for breakfast, as a snack or as dessert!
For all you Keto followers, this is your new go-to keto cinnamon bread! You won’t believe how close it resembles the high carb stuff! Let’s roll!
A little background on this recipe before we dive in: My ultimate goal is to always share healthy recipes that you can enjoy, that taste JUST LIKE the traditional version, and are EASY to make!
So, as you can imagine, this recipe went through a lot of testing.
My first tests were with yeast, which can be a total $%*&! (you know what I mean…) especially when working with low carb ingredients. Although I was able to get it to work, it was with a LOT of care and way more time than most of us have or want to spend.
After much further testing, I landed on these ingredients. Which yield cinnamon rolls that are equally fluffy and are WAY LESS temperamental. I’m serious, these are crazy easy to throw together!
Here’s what you’ll need for the Cinnamon Rolls:
Almond Flour – It’s pertinent that you use a fine grain almond flour option to achieve a biscuit-like texture! My favorite brands are Bob’s Red Mill, Costco or Trader Joe’s brand.
Psyllium Husk – This adds the “fluff” to our cinnamon rolls, while binding the ingredients together!.
NOW Psyllium Husk is my go-to brand, other’s have a tendency to make baked goods blue-ish purple, they also absorb different amounts of liquid and may yield different results!
We’ll use powdered erythritol in the frosting (granular will add a “crunchy” texture to the frosting, so this is important!). If you don’t want to buy 2 types of erythritol, simply toss you granular erythritol in a food processor until it’s powdered. Be sure to let the dust settle before removing the lid.
Heavy Cream – If you want to, you can skip on the heavy cream and use full-fat coconut milk instead.
Tools To Make
Here’s what you need to make this low carb cinnamon rolls recipe:
- Large bowl: for whisking ingredients together
- Medium bowl: for combining dry ingredients together
- Rubber spatula: for transporting the dough (you can also use a large spoon here too)
- Bowl of water: the dough is sticky! So you’ll want to dip your hands in the water as we form our rolls.
- Parchment paper with cooking spray or a silicone baking mat: to avoid the dough from sticking to the baking pan
- A knife: for slicing the dough into roll pieces (you can also use unflavored floss too!)
- 8×8 baking pan: the vehicle for baking up your rolls in!
- Oven: for baking them in! You’re going to drool over the smell in your house when baking these!
- Another medium bowl: for preparing the frosting in
- Electric mixer: for whipping the frosting in (and licking the frosting straight off the paddles!)
If you actually have leftovers (and I doubt it), store them in an airtight Tupperware or Ziploc bag in the fridge.
Only frost what you plan to eat in one sitting! That way you can reheat the rolls and frost them after (frosting gets a little funky in the microwave). When you are ready to eat them again, they’re best served re-heated.
Can You Freeze Them?
Yes, you can freeze this low carb cinnamon rolls recipe.
Simply freeze the already baked rolls by freezing each roll individually, not touching on a baking sheet. After about an hour or two, they should be frozen enough that you can pop them into a Ziploc freezer bag all together without them sticking together later when you want to grab one!
*Just be sure you freeze the frosting separately and not already on top of the cinnamon roll.
When you’re ready to eat them, defrost and re-heat. Tadaaa, home-baked goods in no time!
Looking for some ways to switch up this low carb cinnamon rolls recipe? See below for additional ideas and inspiration:
- Add Chocolate. Chocolate lovers unite! Are pastries really complete without it?? Drizzle your baked cinnamon rolls with low carb chocolate, or sprinkle them in sugar free chocolate chips?!
- Add Fruit. I’m all about this idea. There are few ways to add fruit into this low carb cinnamon rolls recipe like adding a small amount of fresh low carb fruits into the filling — think raspberries or blueberries (like low carb blueberry muffins!). Or extracts such as banana (ala low carb banana muffins) would be delicious!
- Add some nuts. Crushed low carb nuts add a delicious crunch to these cinnamon rolls — pecans will give you instant low carb pecan pie vibes.
- Switch up the frosting. Low carb cream cheese frosting is classic for cinnamon rolls, but you can get as creative as you’d like here! Try drizzling them in low carb caramel, or mix in your favorite spices to the existing frosting recipe.
Look to these bread recipes to fill the void in your low carb eating plan!
Low Carb Cinnamon RollsPrint Recipe Pin Recipe
- 1/2 Cup Cream Cheese softened
- 1/4 Cup Unsalted Butter softened
- 1/2 Cup Powdered Swerve or Lakanto (see sweetener notes below)
- 1/2 Teaspoon Vanilla Extract
- Pinch Kosher Salt
- Preheat oven to 375 F and spray an 8x8 casserole dish generously with cooking spray.
- In a large bowl, combine the dry ingredients: 2 1/2 cups fine grain almond flour, 5 tablespoons psyllium husk, 5 tablespoons unflavored whey protein, 1/2 cup erythritol, 1 tablespoon baking powder, and 1 teaspoon salt.
- Warm 1/4 cup heavy cream in the microwave for 30 seconds.
- Pour heavy cream over the top of your dry ingredients and add the 3 eggs.
- Stir until everything is thoroughly combined.
- Combine the filling ingredients in a small bowl.
- Prep before rolling: Place a piece of parchment on your counter, and spray the top with cooking spray. Get a bowl of water ready (we will use this to dip our hands in, as the dough is sticky and is easiest to work with wet hand). And grab a sharp knife and large flat bottomed cup.
- Using damp hands, (dip them in the bowl of water) and place half the dough on the prepared sheet of parchment paper.
- Press the dough into a 10-11" square.
- Brush the top of your dough with half the filling.
- Grab the edge of the dough closest to you, and roll it up as tightly as possible. Again, damp hands will help here!
- Dip the knife into your bowl of water, and slice 4 cinnamon rolls.
- Roll them between your hand and the counter to reform them into a circular shape.
- Dip your large cup in the water bowl, and press the top of each cinnamon roll (swirl side up!) into a 1 1/2" circle.
- Place cinnamon rolls into prepared baking dish.
- Repeat steps 8-15 with the other half of the dough.
- Bake cinnamon rolls in preheated oven for 35 minutes. You'll know they're done once the tops are golden.
- Allow cinnamon rolls to cool in the pan completely.
- While the rolls are cooling, prepare the frosting by combining 1/2 cup softened cream cheese and 1/4 cup softened unsalted butter in a medium bowl with an electric mixer.
- Add 1/2 teaspoon vanilla extract and 1/2 cup powdered erythritol, and continue to mix until well combined.
- Once the cinnamon rolls have cooled, spread frosting over the top. (Only put frosting on the cinnamon rolls you plan to eat immediately, as this will get messy when you reheat!) Enjoy!
Fans Also Made These Low Carb Recipes:
- Almond Flour. Using fine-grained almond flour will yield the most "flour-like" results. My favorite brands are Bob's Red Mill, Trader Joe's, or Costco brands.
- Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
- Psyllium Husk. This recipe has ONLY been tested with NOW Psyllium Husk Powder. Some psyllium husk powders can turn baked goods into a blue-ish purple color, and they absorb liquids in varying amounts.