This Hack Makes the Easiest Keto Cinnamon Roll!

Ingredients

• 1 cup Unsalted Butter (melted in microwave, divided for filling and pancakes)
• 1/2 cup Swerve Brown Sugar Blend (granular, keto‑friendly sweetener)
• 2 teaspoons Ground Cinnamon (freshly ground for best flavor)
• 12 pieces Hero Low‑Carb Hawaiian Rolls (store‑bought, frozen if not using immediately)
• 8 oz Cream Cheese (softened, full‑fat)
• 1 cup Swerve Powdered Sweetener (for frosting, adjust to taste)
• 4 tablespoons Heavy Whipping Cream (thinned with water for frosting)
• 2 teaspoons Vanilla Extract (pure, for frosting)
• 1 cup Almond Flour (fine, for pancake batter)
• 2 tablespoons Swerve Granulated Sweetener (for pancake batter)
• 1 teaspoon Baking Powder (gluten‑free)
• 3 pieces Large Eggs (room temperature)
• 1 cup Cottage Cheese (full‑fat, for pancake batter)
• 1 pinch Salt (enhances flavor in batter)

Instructions

1. Melt Butter for Filling

   Place 1 cup (2 sticks) unsalted butter in a microwave‑safe bowl and heat for 45 seconds until fully melted.

   Time: PT1M

2. Prepare Cinnamon‑Swerve Filling

   Stir 1/2 cup Swerve brown sugar blend and 2 teaspoons ground cinnamon into the melted butter until smooth.

   Time: PT5M

3. Slice and Fill Hero Hawaiian Rolls

   Using a sharp knife, cut each Hero Hawaiian roll horizontally in half. Spread a generous spoonful of the cinnamon filling on the cut side of each roll, then re‑assemble.

   Time: PT5M

4. Chill Assembled Rolls

   Place the filled rolls on a plate and put them in the freezer for 5 minutes to firm the filling.

   Time: PT5M

5. Bake Cinnamon Rolls

   Preheat oven to 350°F. Arrange the chilled rolls on a baking sheet and bake for 15 minutes, until the tops are golden and the filling is bubbly.

   Time: PT15M

   Temperature: 350°F

6. Make Cream Cheese Frosting

   In a clean bowl, beat 8 oz softened cream cheese until smooth. Add 1 cup powdered Swerve, 4 Tbsp heavy whipping cream mixed with an equal amount of water, and 2 tsp vanilla extract. Mix until light and fluffy.

   Time: PT5M

7. Cool Rolls Slightly

   Remove baked rolls from the oven and let them sit on the sheet for 5 minutes before frosting.

   Time: PT5M

8. Frost Baked Rolls

   Drizzle or spread the cream cheese frosting over each warm roll.

   Time: PT2M

9. Prepare Pancake Batter

   In a large bowl, whisk together 1 cup almond flour, 2 Tbsp Swerve granulated, 1 tsp baking powder, and a pinch of salt. Add 3 large eggs, 1 cup cottage cheese, 2 Tbsp melted butter, and 1 tsp vanilla extract. Mix until just combined; batter will be slightly lumpy.

   Time: PT5M

10. Heat Skillet for Pancakes

    Heat a non‑stick skillet over medium heat and add a small pat of butter to coat the surface.

    Time: PT2M

11. Cook Cinnamon‑Swirled Pancakes

    Pour 1/4 cup batter onto the skillet, then drizzle 1‑2 Tbsp of the warm cinnamon‑Swerve filling over the top. Use a chopstick or spoon to swirl the filling into the batter. Cook 2‑3 minutes until bubbles form, flip, and cook another 1‑2 minutes until golden.

    Time: PT10M

12. Finish Pancakes with Frosting

    Transfer cooked pancakes to a plate and spread a thin layer of the cream cheese frosting on each. Serve warm.

    Time: PT2M

Nutrition Facts

Calories

260

Protein

10 g

Carbohydrates

5 g net

Fat

20 g

Fiber

4 g