We all love cinnamon rolls so much, but we would love them even more if they weren’t so unhealthy. But, what if there’s a recipe for a cinnamon roll that you can eat as much as you like without the fear of weight gain?
Keto, cinnamon, and roll are not words you expect in the same sentence. However, keto cinnamon rolls do exist and are much better than standard cinnamon rolls. Don’t worry – they taste just as delicious, if not a bit better.
The base of the recipe is almond flour, which doesn’t contain gluten, but for best results, we suggest adding gluten back in the recipe. It will make the rolls taste much better and still be free of carbs.
You can also add a bit of sugar – yes, sugar is not recommended when you’re on a keto diet, but fortunately, they yeast in the recipe will consume it all while it activates.
The recipe has 20 gr. of protein and 4 gr. fiber per serving, so it’s perfect for breakfast or dinner – you can even have it for lunch. Here’s the recipe:
Low Carb Keto Cinnamon Rolls With Cream Cheese Glaze Recipe
- ¼ cup wheat gluten
- ½ an envelope of yeast
- ¼ teaspoon salt
- 2 tablespoons stevia
- 1 teaspoon sugar
- 2 cups almond flour
- 2 scoops whey protein
- 6 teaspoons almond milk (unsweetened)
- ½ egg
- 2 tablespoons water
- 2 ½ tablespoons butter
- 3 teaspoons butter
- 5 tablespoons stevia
- ½ tablespoon cinnamon
- 1 tablespoon coconut oil
- 2 tablespoons cream cheese
- ¼ teaspoon vanilla extract
- 1 ½ teaspoon pasteurized egg whites
- 2-3 tablespoons Splenda
- 1-2 tablespoons almond milk
*Mix all the dry ingredients sans for the flour in a bowl. Next, heat the water, milk, and butter in a microwave for about a minute, then stir in the mixture into the dry ingredients. Add the egg in as well. Now, start forming a dough with the help of a spoon – to make it less sticky, add more almond flour.
*Start kneading the dough with your hands for about 5 minutes, then form it into a ball. Put a bit more almond flour in the bowl and put the dough back in, then cover the bowl with a towel and leave it in a warm spot. Let it rise for about an hour, then put it on a surface sprinkled with almond flour. It’s time to roll the dough. Take a rolling pin and make a 12×9 inch rectangle.
*Next, spread the butter on it nicely, then add the cinnamon and sweetener on top.
*Start rolling the dough gently, then tuck in the ends. See if there are any creases that need to be folded.
*Take a sharp knife and cut 7 pieces from the dough. Put them inner-side up like in the picture in a baking dish greased with a bit of butter or coconut oil.
*Cover the dish and leave the rolls to rise for about 45 minutes in a warm location of course. If you’re in a hurry, you can skip this step, but we recommend going with the full recipe.
*Bake the rolls for up to 18 minutes at 375F, making sure you’re not overbaking them.
*Next, mix the cream cheese and coconut oil in a microwave dish and heat for 30 seconds. Add the vanilla, sweetener and egg whites into the mixture and whisk everything until it’s smooth. Spread the glaze over the hot cinnamon rolls, then enjoy. Yeah, you can eat them hot – they taste best this way.
*If you don’t want to burn your mouth, however, leave them to cool down before removing them from the dish with a spatula. They taste great cold as well.
*You can store them in the fridge for a few days, but who can wait that long? If you’re like us, you’ll probably devour them in a day!