We’ve done brownies, we’ve done cookies, we’ve done cake and ice cream. But Keto cinnamon rolls? Not only is it possible, but this Keto cinnamon rolls recipe will knock your socks off.
You’ve Gotta Work
I’m a big fan of transparency, and if a recipe requires a little more effort I try to tell you upfront. This is your warning that these cinnamon rolls are a little more work than popping open one of those store-bought tubes.
Give yourself about an hour and a half of prep time before these babies hit the oven. There are more ingredients than average, and you’ll have to complete more than a few steps before you’re done.
I prefer to make this on the weekend because I like my cinnamon rolls fresh out of the oven and I just don’t have time to get this done before work. On the weekends, though, nothing could be better on a lazy Sunday morning than relaxing with coffee and a cinnamon roll.
How I Made Keto Cinnamon Rolls
When you think of all the foods that aren’t Keto, cinnamon rolls are right up there. They are thick softballs of carbs, all white flour. And we’re not talking a Keto-friendly flour either.
Then, you top those carbs with oodles of sugar, both mixed with the cinnamon and infused in the frosting.
It’s hard to stress how very bad a “normal” cinnamon roll is for a Keto (or any) diet!
That being said, you can swap your way to a breakfast treat with significantly less carbs. The first step is to replace the regular flour with ground almonds and coconut flour.
This mix will yield dough with the right texture and with less carbs.
For the most part, this recipe replaces traditional sugar with Keto sweeteners. Using an alternative to sugar will give you the sweet flavor you crave without the negative impact on your blood sugar.
You will need a touch of regular sugar for this recipe, but that is just needed to activate the yeast. It won’t linger and pose problems for your diet.
I use almond milk instead of dairy milk, making sure to buy the unsweetened version. Ghee is a great substitute for traditional butter.
If you’d like a lighter frosting, you can combine Keto powdered sweetener, almond milk, and vanilla to make a light glaze.
More Keto Breakfasts
As delicious as they are, you probably wouldn’t go to the trouble of making these Keto cinnamon rolls every day. Fortunately, you can find a ton of other Keto-friendly breakfast foods on this page.
Enjoy Keto bagels, muffins, pound cake, eggs, pancakes and more!
This Keto cinnamon rolls recipe will knock your socks off.
- 1 Tablespoon (8.5 g) of active dry yeast
- 2 Tablespoons (30 g) of sugar*
- 1/4 cup (60 ml) of ghee, melted
- 3/4 cup (180 ml) of almond milk
For the dough:
- 1/4 cup (60 ml) of ghee, melted
- 4 Tablespoons (48 g) of granulated sweetener
- 2 Tablespoons (12 g)of ground cinnamon
- Add the sugar, ghee, and almond milk to a glass bowl. Either melt over boiling water or in the microwave until the bowl is just warm to the touch. If you have a thermometer, the mixture should be around 100-110°F. Too hot and it will kill the yeast but too cold and it will not activate.
- Add the yeast to the milk mixture and stir to combine. Set the bowl in a warm place for 10 minutes until mixture is frothy and bubbly. If it does not froth, your yeast either did not activate or have died.
- Meanwhile, mix the flours, collagen, xanthan gum, baking powder, and 2 Tablespoons of sweetener in a large bowl.
- Once the yeast mixture is active, add to the bowl and mix well. Mix in the eggs and apple cider vinegar. You should have a dough that is very sticky but still comes together.
- Wrap a large chopping board in plastic wrap. Place the dough on top and then add another layer of plastic wrap. Roll out the dough between the layers of plastic wrap until it is 1/4-in thick and is a large rectangle.
- Carefully remove the top layer of plastic wrap. Brush the melted ghee over the dough and then sprinkle over the cinnamon and sugar.
- Use the bottom layer of plastic wrap to carefully roll the dough – be sure not to roll the plastic in to the roll too. Roll it as tight as you can into a log.
- Use a sharp knife or a cake leveller to cut the log into 8 rounds.
- Place the rounds in a lightly greased pan or skillet. Cover with a kitchen towel and place somewhere warm for 1 hour. Your dough should puff up in size during this time.
- Preheat the oven to 350°F. Once the dough has risen, bake the rolls for 20-30 minutes until lightly golden. You may want to cover with foil halfway through as they can brown quickly.
- Meanwhile, beat the ghee, powdered sweetener, almond milk, and vanilla together until light and fluffy. Add more sweetener to taste and more almond milk to reach your desired consistency.
- Remove the cinnamon rolls from the oven and allow to cool for 10 minutes before spreading frosting on top and serving.
*Sugar is necessary to activate the yeast but will be eaten by the yeast and will not remain in the recipe. All nutritional data are estimated and based on per serving amounts. Net Carbs: 6 g
- Serving Size: 1 roll
- Calories: 345
- Sugar: 4 g
- Fat: 34 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 5 g
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