Keto Cinnamon Rolls
Servings 10 Cinnamon Rolls
Calories 366kcal
Ingredients
Cinnamon Rolls:
- 2 1/2 Cups Almond Flour fine grain
- 5 Tablespoons NOW Powdered Psyllium Husk
- 5 Tablespoons Whey Protein Isolate unflavored
- 1/2 Cup Swerve or Lakanto (see sweetener notes below) granular
- 1 Tablespoon Baking Powder
- 1 Teaspoon Kosher Salt
- 1/4 Cup Heavy Cream warm
- 3 Eggs
Filling:
- 1/4 Cup Unsalted Butter almost melted
- 1/2 Cup Swerve or Lakanto (see sweetener notes below)
- 2 Tablespoons Cinnamon
Frosting:
- 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
Instructions
- Preheat oven to 375 F and spray an 8x8 casserole dish generously with cooking spray.
- In a large bowl, combine the dry ingredients: fine grain almond flour (2 1/2 cups), psyllium husk (5 tablespoons), unflavored whey protein (5 tablespoons), erythritol (1/2 cup), baking powder (1 tablespoon), and salt (1 teaspoon).
- Warm heavy cream (1/4 cup) 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 softened cream cheese (1/2 cup) and softened unsalted butter (1/4 cup) in a medium bowl with an electric mixer.
- Add vanilla extract (1/2 teaspoon) and powdered erythritol (1/2 cup), 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!
Notes
- 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.
Nutrition
Calories: 366kcal | Total Carbohydrates: 13g | Protein: 14g | Fat: 31g | Sodium: 372mg | Fiber: 7g | Sugar: 2g | Net Carbs: 6g
Delicious recipe from Lindsey Hyland // www.thelittlepine.com