Crafting a keto-friendly rendition of classic cinnamon rolls requires a delicate balance of ingredients to achieve the beloved flavors and textures while adhering to low-carb principles. We begin by substituting traditional flour with almond flour, a versatile and nutrient-rich alternative that imparts a nutty flavor and tender crumb to the dough. This swap not only reduces the carb content but also enhances the overall nutritional profile of the rolls.
In place of granulated sugar, we turn to monk fruit sweetener or erythritol, both of which provide sweetness without the blood sugar spikes associated with refined sugars. This allows us to maintain the sweetness of the dough and filling without compromising ketosis. Additionally, we opt for unsweetened almond milk or coconut milk, which further reduces the carb count while contributing a subtle richness to the dough.
For the filling, we combine softened butter with granulated monk fruit sweetener or erythritol brown sugar substitute, along with a generous sprinkle of ground cinnamon. This aromatic mixture adds warmth and depth to each bite, evoking the comforting flavors of traditional cinnamon rolls without the excess carbs.
Assembling the rolls follows a familiar process: rolling out the dough, spreading the cinnamon filling evenly, and tightly rolling it into a log. Cutting the log into individual slices yields perfectly portioned rolls ready for baking. Once in the oven, the rolls transform into golden delights, filling the kitchen with the irresistible scent of cinnamon and butter.
While the rolls bake, we prepare a luscious icing using cream cheese, butter, heavy cream or coconut cream, vanilla extract, and powdered monk fruit sweetener or erythritol. This creamy topping adds a decadent finish to the rolls, balancing their sweetness and providing a delightful contrast to the warm, tender dough.
Once baked to perfection, the keto cinnamon rolls are allowed to cool briefly before being adorned with a generous drizzle of icing. Each bite is a harmonious blend of soft, cinnamon-infused dough and creamy sweetness—a testament to the ingenuity of low-carb baking. Whether enjoyed as a special breakfast treat or a comforting dessert, these keto-friendly cinnamon rolls are sure to delight keto enthusiasts and carb-conscious eaters alike.
Ingredients:
For the dough:
- ½ cup unsweetened almond milk or coconut milk
- ½ cup water
- ¼ cup unsalted butter
- 3 cups almond flour
- ½ cup granulated monk fruit sweetener or erythritol
- ½ teaspoon salt
- 1 packet (about 2 ¼ teaspoons) instant yeast
- 1 egg
For the filling:
- ¼ cup unsalted butter, softened
- 1 cup granulated monk fruit sweetener or erythritol brown sugar substitute
- 1 tablespoon ground cinnamon
For the icing:
- 3 ounces cream cheese, softened
- 1 tablespoon unsalted butter, softened
- 1 tablespoon heavy cream or coconut cream
- 1 teaspoon vanilla extract
- ½ cup powdered monk fruit sweetener or erythritol
Instructions:
- Prepare the Dough:
- In a saucepan over medium heat, warm almond milk, water, and unsalted butter until melted and bubbling. Let it cool to around 120°F to 130°F (49°C to 54°C).
- In a mixing bowl, combine almond flour, granulated monk fruit sweetener, salt, and instant yeast.
- Mix in the egg and the warm milk mixture until a dough forms.
- Knead and Rise:
- Transfer the dough to a lightly floured surface and knead for about 5-8 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm, draft-free place for about 1 to 1.5 hours, or until doubled in size.
- Prepare the Filling:
- In a small bowl, mix together softened butter, granulated monk fruit sweetener or erythritol brown sugar substitute, and ground cinnamon until well combined.
- Roll and Assemble:
- Once the dough has risen, roll it out on a floured surface into a rectangle, about 16×12 inches.
- Spread the cinnamon filling evenly over the dough, leaving a small border around the edges.
- Starting from the long side, tightly roll the dough into a log. Cut the log into 12 even slices.
- Bake and Ice:
- Place the rolls in a greased 9×13-inch baking dish and cover with a kitchen towel. Let them rise in the refrigerator overnight.
- Preheat the oven to 375°F (190°C). Bake the cinnamon rolls for about 17-20 minutes, or until golden brown.
- While the rolls are baking, prepare the icing by mixing softened cream cheese, butter, heavy cream or coconut cream, vanilla extract, and powdered monk fruit sweetener or erythritol until smooth and creamy.
- Once the cinnamon rolls are done, let them cool for a few minutes before drizzling with the icing.
- Serve and Enjoy:
- Serve the warm keto cinnamon rolls with a generous drizzle of icing.
- These keto-friendly cinnamon rolls are a delightful treat that captures the essence of the classic recipe without the guilt of carbs, making them perfect for anyone following a low-carb or keto lifestyle.
