Keto Lemon Cream Rolls – Soft, Zesty, and Low-Carb
These Keto Lemon Cream Rolls are a bright, bakery-style treat without the sugar crash. They’re soft, lightly sweet, and filled with a tangy lemon cream that melts into every bite. If you miss cinnamon rolls on keto, this is your sunny, zesty alternative.
They’re simple enough for a weekend bake but special enough for brunch, showers, or holidays. And yes, they taste as good as they smell coming out of the oven.
Ingredients
Method
- Prep the pan and oven: Heat the oven to 350°F (175°C). Line a 9-inch round cake pan with parchment and lightly grease the sides.
- Make the lemon cream filling: In a bowl, beat cream cheese and butter until smooth. Add lemon zest, lemon juice, powdered sweetener, and a pinch of salt. Mix until creamy and thick. Set aside.
- Combine dry ingredients for dough: In a large bowl, whisk almond flour, coconut flour, granulated sweetener, baking powder, xanthan gum, salt, and lemon zest.
- Melt the cheese: In a microwave-safe bowl, heat mozzarella and cream cheese in 30-second bursts, stirring between, until melted and stretchy (about 1–2 minutes total). Alternatively, melt gently on the stovetop.
- Form the dough: Add the melted cheese to the dry ingredients. Add eggs and vanilla. Mix with a sturdy spatula or use clean, lightly oiled hands to knead until it forms a smooth dough. If sticky, rest 2–3 minutes to firm up.
- Roll out the dough: Place the dough between two sheets of parchment. Roll into a rectangle about 10x14 inches, roughly 1/4-inch thick. Peel off the top sheet.
- Spread the filling: Dollop the lemon cream over the dough and spread gently to the edges, leaving a 1/2-inch border on one long side.
- Roll it up: Using the parchment to help, roll up from the long side opposite the border into a tight log, sealing the edge. Chill the log in the freezer for 10 minutes to make slicing easier.
- Slice the rolls: Use a sharp knife to cut 9–10 even slices. If any squish, gently reshape into rounds.
- Arrange and bake: Place slices in the prepared pan with a little space between them. Bake 20–25 minutes, until puffed and lightly golden on top. The centers should be set but still soft.
- Cool slightly: Let the rolls cool in the pan for 10–15 minutes. This helps them firm up for clean glazing.
- Make the glaze: Whisk powdered sweetener, heavy cream, lemon juice, and vanilla until smooth and pourable. Adjust thickness with more cream or sweetener as needed.
- Glaze and serve: Drizzle the glaze over warm rolls. Add extra lemon zest if you like. Serve warm or at room temperature.
Overeating is a pattern. This helps you fix that problem. A quick reset for cravings, snacking, and “I’ll start tomorrow” moments.
Built for busy home cooks who want real-life structure. Simple steps that fit meal prep, family dinners, and late-night snack attacks.
What Makes This Recipe So Good
- Real lemon flavor: Fresh juice and zest give the filling that clean, citrusy punch—no artificial taste.
- Soft, roll-like crumb: A keto “fathead-style” dough bakes up tender and slightly chewy, like a classic sweet roll.
- Low-carb and gluten-free: Made with almond flour and mozzarella-based dough to keep carbs in check.
- Not overly sweet: Balanced sweetness with a bright, creamy center and light glaze.
- Make-ahead friendly: You can assemble, chill, and bake later—or freeze for future cravings.
What You’ll Need
- For the dough:
- 2 cups fine blanched almond flour
- 2 tablespoons coconut flour
- 2 tablespoons granulated erythritol or allulose (plus more for sprinkling)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon xanthan gum (optional, for structure)
- 1/4 teaspoon fine sea salt
- 2 cups shredded low-moisture part-skim mozzarella
- 2 tablespoons cream cheese
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- For the lemon cream filling:
- 6 ounces cream cheese, softened
- 3 tablespoons unsalted butter, softened
- Zest of 1 large lemon
- 3 tablespoons fresh lemon juice
- 1/3 cup powdered erythritol or allulose
- Pinch of salt
- For the glaze:
- 1/2 cup powdered erythritol or allulose
- 2–3 tablespoons heavy cream (or unsweetened almond milk)
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- Extra lemon zest, for garnish (optional)
Instructions
- Prep the pan and oven: Heat the oven to 350°F (175°C). Line a 9-inch round cake pan with parchment and lightly grease the sides.
- Make the lemon cream filling: In a bowl, beat cream cheese and butter until smooth.
Add lemon zest, lemon juice, powdered sweetener, and a pinch of salt. Mix until creamy and thick. Set aside.
- Combine dry ingredients for dough: In a large bowl, whisk almond flour, coconut flour, granulated sweetener, baking powder, xanthan gum, salt, and lemon zest.
- Melt the cheese: In a microwave-safe bowl, heat mozzarella and cream cheese in 30-second bursts, stirring between, until melted and stretchy (about 1–2 minutes total).
Alternatively, melt gently on the stovetop.
- Form the dough: Add the melted cheese to the dry ingredients. Add eggs and vanilla. Mix with a sturdy spatula or use clean, lightly oiled hands to knead until it forms a smooth dough.
If sticky, rest 2–3 minutes to firm up.
- Roll out the dough: Place the dough between two sheets of parchment. Roll into a rectangle about 10×14 inches, roughly 1/4-inch thick. Peel off the top sheet.
- Spread the filling: Dollop the lemon cream over the dough and spread gently to the edges, leaving a 1/2-inch border on one long side.
- Roll it up: Using the parchment to help, roll up from the long side opposite the border into a tight log, sealing the edge.
Chill the log in the freezer for 10 minutes to make slicing easier.
- Slice the rolls: Use a sharp knife to cut 9–10 even slices. If any squish, gently reshape into rounds.
- Arrange and bake: Place slices in the prepared pan with a little space between them. Bake 20–25 minutes, until puffed and lightly golden on top.
The centers should be set but still soft.
- Cool slightly: Let the rolls cool in the pan for 10–15 minutes. This helps them firm up for clean glazing.
- Make the glaze: Whisk powdered sweetener, heavy cream, lemon juice, and vanilla until smooth and pourable. Adjust thickness with more cream or sweetener as needed.
- Glaze and serve: Drizzle the glaze over warm rolls.
Add extra lemon zest if you like. Serve warm or at room temperature.
Storage Instructions
- Refrigerator: Store covered for up to 5 days. Reheat individual rolls in the microwave for 15–20 seconds.
- Freezer: Freeze baked and cooled rolls (without glaze) for up to 2 months.
Thaw overnight in the fridge and warm before glazing.
- Make-ahead: Assemble the log and refrigerate up to 24 hours before slicing and baking. Add 2–3 extra minutes of bake time if cold.
Health Benefits
- Lower carbs: Almond and coconut flours keep net carbs low while providing fiber and healthy fats.
- No refined sugar: Erythritol or allulose offers sweetness without the blood sugar spike.
- Protein boost: Mozzarella and cream cheese add protein and satiety, helping you feel full longer.
- Vitamin C: Fresh lemon juice and zest contribute a small dose of vitamin C and bright flavor.
What Not to Do
- Don’t overheat the cheese: Burnt or separated cheese makes the dough greasy and hard to mix.
- Don’t skip the chill before slicing: A brief chill keeps the rolls neat and swirl-defined.
- Don’t roll the dough too thin: If it’s thinner than 1/4 inch, it can tear or leak filling.
- Don’t overbake: These should be lightly golden. Overbaking dries out the almond flour.
- Don’t use pre-shredded “wet” mozzarella: Low-moisture part-skim works best for structure.
Alternatives
- Sweeteners: Allulose gives a softer crumb and less cooling effect; erythritol holds glaze well.
Monk fruit blends also work.
- Dairy-free: Use dairy-free cream cheese and butter, and swap mozzarella with a meltable dairy-free mozzarella. Texture will be slightly different.
- Flour tweaks: If you can’t use coconut flour, replace it with 2–3 extra tablespoons almond flour and add a pinch more xanthan gum.
- Lemon variations: Add a few drops of lemon extract for extra punch, or fold in 1 tablespoon poppy seeds for texture.
- Frosting instead of glaze: Beat 4 ounces cream cheese, 2 tablespoons butter, 1/3 cup powdered sweetener, 1 tablespoon lemon juice, and 1–2 tablespoons cream until fluffy. Spread on cooled rolls.
FAQ
Can I make these without xanthan gum?
Yes.
The dough will be a bit more delicate, but it still works. Chill the log well before slicing and handle gently.
How many net carbs per roll?
Exact counts vary by brands and size, but typically around 3–4 net carbs per roll when sliced into 10 pieces and using allulose or erythritol. Always calculate with your specific ingredients.
Why is my dough sticky?
Warm cheese makes the dough tacky.
Let it rest a couple of minutes, oil your hands lightly, and roll between parchment sheets. Chilling briefly also helps.
Can I use bottled lemon juice?
You can, but fresh lemon juice and zest provide brighter flavor. If using bottled, add a little lemon zest or a drop of lemon extract to compensate.
How do I prevent the filling from leaking out?
Leave a small border on one long edge, roll tightly, chill before slicing, and don’t overfill.
If a roll loses some filling, just nudge it back after baking and glaze generously.
What’s the best pan to use?
A 9-inch round cake pan or an 8×8-inch square pan works well. Line with parchment for easy removal and cleaner edges.
Can I make them ahead for brunch?
Yes. Assemble the log the night before, keep it chilled, then slice and bake in the morning.
Glaze just before serving.
Wrapping Up
Keto Lemon Cream Rolls bring bakery charm to a low-carb kitchen—soft layers, tangy filling, and a sunny glaze. They’re easy enough for a casual weekend and impressive enough for guests. Keep a batch in the freezer, and you’ll always have a bright, satisfying treat ready to go.
Enjoy them warm, with coffee or tea, and that fresh lemon aroma will do the rest.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
