Soft, chewy, fluffy Keto Cinnamon Rolls, made with the famous fat head dough. They are sugar free, grain free, gluten free and only 1.3 net carbs per roll.

My dear sugar free and low carb friends, I have tried many versions of healthified (meaning: no-wheat, no-yeast, no-grains, no-sugar) cinnamon rolls using grain free flours such as almond or coconut flour. They all taste great, but their texture is either too cakey or crumbly to truly resemble the original, badass cinnamon rolls of my youth.
Soft, chewy, fluffy Keto Cinnamon Rolls! A delicious tea-time treat, these rolls are made with the famous fat head dough. They are sugar free, grain free, gluten free and only 1.3 net carbs per roll.

  • 175 g shredded mozzarella (see notes!) (1 1/2 cups)
  • 80 g almond flour (3/4 cup) extra fine works best
  • 2 tbsp cream cheese
  • 1 egg room temperature
  • 1/2 tsp baking powder
  • For the filling:
  • 2 tbsp water
  • 2 tbsp Sukrin Gold or another granulated sweetener
  • 2 tsp cinnamon

For the frosting:
  • 2 tbsp cream cheese
  • 1 tbsp greek/full fat yoghurt
  • 2 drops vanilla stevia

  1. Pre-heat oven to 180 Celsius/360 Fahrenheit.
  2. Melt the mozzarella and cream cheese in a non-stick pot over a low heat or in a microwave (1 1/2 minutes, stirring half way through). Take off the stove and/or make sure the cheese is melted, but not bubbling.
  3. Stir in the egg.
  4. Now add the almond flour and baking powder. Start to combine using a fork, then use your hands to make a ball of smooth dough. This can be easier if you lightly oil your hands first.
  5. Divide the dough into 6 balls of ca 50g each.
  6. Form long rolls (ca 40cm), then flatten out with your hands. Make the dough as thin as you can.
  7. Prepare your cinnamon filling: boil water, then stir in the sweetener and cinnamon.
  8. Spread the cinnamon paste over the flattened dough rolls.
  9. Roll each into a bun and cut sideways in half.
  10. Now you have 12 buns which you place on a non-stick baking sheet or in a pie dish.
  11. Bake for ca 20 minutes.
  12. While the rolls are in the oven, prepare the frosting: Mix cream cheese, yoghurt and stevia.
  13. Spread over the warm rolls and serve
Recipe Notes
This recipe works best with pre-shredded mozzarella from the supermarket. Fresh mozzarella contains too much liquid and is too runny.

The dough is a bit tricky to work with. Do oil your hands if you find it too sticky. If it cools down too much, just warm it back up to make it easier to handle.



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