Keto Cinnamon Rolls

The Craving Story

Let’s face it—cinnamon rolls aren’t just food. They’re nostalgia. They’re childhood mornings, café windows, and that moment when frosting melts into warm dough like a silent promise. But for anyone living keto, low carb, or metabolically aware, that moment has been stripped away. Until now.

These keto cinnamon rolls were engineered not just to taste good, but to restore that emotional connection with comfort food—without sabotaging your goals. With a golden-brown crust and a tender, cloud-soft interior, each bite is a layered combination of sweet warmth and buttery depth. Every aspect of this recipe—from the choice of erythritol to the fiber-loaded almond flour—was designed to recreate the joy of indulgence without the glycemic backlash.

It’s not just dessert. It’s reclamation.

Ingredients Breakdown

The Dough

• 2 cups blanched almond flour
• 1 tbsp aluminum-free baking powder
• 1/4 cup powdered erythritol
• 2 large eggs
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 cup shredded mozzarella (melted into a dough-stretchable paste)

The Filling

• 1/4 cup softened butter
• 2 tbsp powdered erythritol
• 1 tbsp Saigon cinnamon

The Glaze

• 1/4 cup softened cream cheese
• 2 tbsp powdered erythritol
• 1 tsp pure vanilla extract
• 2 tbsp almond milk, unsweetened

Instructions

1. Preheat: your oven to 350°F (175°C). Line a baking tray with parchment.
2. Mix Dry: Combine almond flour, baking powder, and erythritol in a bowl.
3. Whisk Wet: In another bowl, whisk eggs, melted butter, and vanilla extract.
4. Unite: Slowly add wet ingredients to dry. Fold in melted mozzarella until a sticky dough forms.
5. Roll: Place dough between parchment sheets and roll into a rectangle.
6. Spread: Smooth butter across the dough, sprinkle with cinnamon and erythritol.
7. Slice: Roll tightly into a log, slice into 6–8 rolls.
8. Bake: Place on baking tray and bake 20–25 minutes until golden.
9. Glaze: Mix all glaze ingredients until smooth. Drizzle over warm rolls before serving.

Pro Tips & Common Mistakes

• Don't skip melting the mozzarella: It acts as a gluten-mimic, giving the dough its elasticity.
• Use room-temperature ingredients: Helps the dough combine smoothly.
• Don’t overbake: These rolls will firm slightly after cooling—pull them when golden.
• Freeze the roll before slicing: It makes precision slicing easier.