Keto Cinnamon Rolls – Soft, Sweet, and Low-Carb Comfort

Skip the sugar crash and keep the cozy bakery vibes with these Keto Cinnamon Rolls. They’re soft, warm, and swirled with a buttery cinnamon filling—without all the carbs. If you’ve missed classic cinnamon rolls since going low-carb, this version brings them back in a big way.

The dough is easy, the filling is rich, and the glaze ties everything together. You can make them on a lazy weekend or prep ahead for a quick weekday treat.

What Makes This Recipe So Good

• Soft, tender texture: The combination of almond flour and mozzarella-based “fathead” dough gives a surprisingly fluffy bite.
• Low in carbs, big on flavor: Sweet cinnamon, buttery filling, and creamy glaze without the sugar spike.
• Beginner-friendly: Uses simple steps and pantry staples common in keto kitchens.
• Make-ahead friendly: You can prep the rolls and bake later, or bake and freeze for quick snacks.
• Customizable: Add nuts, switch sweeteners, or tweak the glaze to your taste.

Shopping List

• Almond flour (finely blanched)
• Coconut flour
• Mozzarella cheese (shredded, low-moisture, part-skim)
• Cream cheese
• Eggs
• Granulated erythritol or allulose (for dough and filling)
• Brown-style keto sweetener (optional, for richer filling flavor)
• Butter (unsalted)
• Ground cinnamon
• Baking powder
• Vanilla extract
• Salt
• Powdered keto sweetener (for glaze)
• Heavy cream or unsweetened almond milk (for glaze)

How to Make It

1. Preheat and prep: Heat the oven to 350°F (175°C). Line a 9-inch round pan or square baking dish with parchment, or grease it well.
2. Mix dry ingredients: In a bowl, whisk 1 3/4 cups almond flour, 2 tablespoons coconut flour, 1 1/2 teaspoons baking powder, and a pinch of salt.
3. Melt cheese base: In a microwave-safe bowl, add 2 cups shredded mozzarella and 2 ounces cream cheese.

   Microwave in 30-second bursts, stirring in between, until smooth and stretchy. Alternatively, melt gently on the stovetop over low heat.

4. Combine dough: Add the melted cheese mixture to the dry ingredients. Add 1 beaten egg and 1 teaspoon vanilla.

   Knead with clean hands or a sturdy spatula until it forms a uniform dough. If sticky, let it sit 2–3 minutes to firm up.

5. Roll out the dough: Place the dough between two sheets of parchment. Roll into a rectangle about 10×14 inches.

   Peel off the top parchment.

6. Make the filling: In a small bowl, mix 3 tablespoons soft butter, 1/3 cup granulated or brown-style keto sweetener, and 1 1/2 tablespoons cinnamon. Spread evenly over the dough, leaving a 1/2-inch border on one long side.
7. Roll it up: Starting from the long side with filling to the edge, roll the dough into a log, using the bottom parchment to help lift. Seal the seam gently.
8. Slice cleanly: Use a sharp knife or unflavored dental floss to cut 9–10 even rolls.

   Wipe the knife between cuts for neat slices.

9. Pan and bake: Arrange the rolls in the prepared pan, slightly spaced. Bake 18–22 minutes, until lightly golden and set. Don’t overbake or they’ll dry out.
10. Make the glaze: Whisk 1/2 cup powdered keto sweetener, 2–3 tablespoons heavy cream (or almond milk), 1 ounce softened cream cheese (optional for thickness), and 1/2 teaspoon vanilla until smooth.

    Adjust liquid for desired consistency.

11. Finish and serve: Cool the rolls for 5–10 minutes. Drizzle glaze over warm rolls. Enjoy right away for the softest texture.

Keeping It Fresh

• Room temperature: Store tightly covered for up to 24 hours.
• Refrigerator: Keep in an airtight container for 4–5 days.

  Rewarm gently in the microwave for 15–20 seconds or in a low oven.

• Freezer: Freeze baked rolls (glazed or unglazed) for up to 2 months. Thaw in the fridge overnight, then warm before serving.
• Make-ahead: Assemble unbaked rolls, cover, and chill up to 24 hours. Bake straight from the fridge, adding 2–3 minutes to the time.

Why This is Good for You

• Low-carb and keto-friendly: Almond and coconut flours keep the net carbs low while delivering fiber and healthy fats.
• Steady energy: No sugar highs and crashes.

  Erythritol or allulose sweeten without spiking blood sugar.

• Protein boost: Mozzarella and cream cheese add protein that helps keep you full longer.
• Better fats: Butter and cream support satiety and flavor, which can make sticking to keto easier.

Common Mistakes to Avoid

• Overheating the cheese: If it becomes oily or separates, the dough won’t come together well. Heat in short bursts and stir often.
• Skipping the parchment: The dough can stick to the counter and tear. Rolling between parchment makes it smooth and manageable.
• Too much flour: Adding more almond or coconut flour to “fix” stickiness can make the rolls dry.

  Let the dough rest briefly instead.

• Overbaking: Keto dough browns fast. Pull them when they’re just set and lightly golden.
• Thick glaze on hot rolls: If your glaze is too thick, it won’t spread nicely. Thin it slightly, or let the rolls cool a bit before glazing.

Alternatives

• Sweeteners: Allulose gives a softer sweetness and less cooling effect than erythritol.

  Monk fruit blends also work well. Adjust to taste.

• Nut-free: Swap almond flour with finely ground sunflower seed flour by weight. Expect a slight change in flavor and color.
• Dairy tweaks: For fewer carbs, use part-skim mozzarella.

  For richer flavor, add a tablespoon of sour cream to the dough.

• Add-ins: Chopped pecans or walnuts in the filling add crunch. A pinch of nutmeg or cardamom can deepen the spice profile.
• Glaze options: Try a simple vanilla glaze, a cream cheese frosting style, or a maple-flavored keto glaze using maple extract.

FAQ

Can I make these without coconut flour?

Yes. You can omit the coconut flour and add about 2–3 extra tablespoons of almond flour.

The dough will be a bit softer, so chill it for 10 minutes before rolling.

What can I use if I don’t have a microwave?

Melt the mozzarella and cream cheese together in a small saucepan over low heat. Stir constantly until smooth and stretchy, then proceed with the recipe.

How do I keep the rolls from unrolling?

Leave a small border on one long edge, and press the seam after rolling. Place the rolls seam-side down in the pan, and don’t slice them too thin.

Why do my rolls taste “cool” or minty?

That’s the cooling effect of erythritol.

Use allulose or a blend with monk fruit to reduce that sensation, especially in the glaze.

How many net carbs are in a roll?

Exact numbers depend on brands and portion size, but typically you’ll see around 3–5 net carbs per roll when made as directed and divided into 9–10 rolls.

Can I prepare the dough in a food processor?

Yes. Add the dry ingredients and melted cheese mixture to the processor, then pulse until combined. Scrape down the sides as needed, and finish kneading by hand.

Do these taste like regular cinnamon rolls?

They’re very close in flavor, with a slightly different texture due to the cheese-based dough.

The cinnamon, butter, and glaze make them feel like the real thing.

What pan works best?

A 9-inch round or square pan is ideal. If the rolls are crowded, they rise upward and stay softer. For crisper edges, space them out on a parchment-lined baking sheet.

Final Thoughts

Keto Cinnamon Rolls bring the bakery experience back to your kitchen without the sugar rush.

They’re warm, fragrant, and easy enough for a relaxed morning. With a few simple ingredients and some parchment paper, you’ll have tender, swirly rolls that feel like a treat but fit your goals. Keep a batch in the freezer, tweak the glaze to your taste, and enjoy a cozy classic the keto way.