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Keto Lemon Cream Rolls - Soft, Zesty, and Low-Carb

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 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)

Method
 

  1. 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.
  2. 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.
  3. Combine dry ingredients for dough: In a large bowl, whisk almond flour, coconut flour, granulated sweetener, baking powder, xanthan gum, salt, and lemon zest.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Slice the rolls: Use a sharp knife to cut 9–10 even slices. If any squish, gently reshape into rounds.
  10. 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.
  11. Cool slightly: Let the rolls cool in the pan for 10–15 minutes. This helps them firm up for clean glazing.
  12. 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.
  13. Glaze and serve: Drizzle the glaze over warm rolls. Add extra lemon zest if you like. Serve warm or at room temperature.