Keto Cinnamon Rolls From Scratch IN 5 Minutes

Ingredients

• 0.5 tablespoon Unsalted Butter (Melted in microwave (approx. 7 g))
• 1 large egg yolk Egg Yolk (Separated from the white)
• 1 teaspoon Vanilla Extract (Pure vanilla extract)
• 0.5 cup Almond Flour (Blanched, preferably Kirkland brand (56 g))
• 3 tablespoons Swerve Confectioners (Low‑carb erythritol blend; do NOT replace with stevia)
• 0.5 teaspoon Xanthan Gum (Essential for texture)
• 0.25 teaspoon Baking Powder (Heaping quarter teaspoon)
• 1 pinch Salt
• as needed Cooking Spray (Non‑stick spray for parchment)
• as needed Ground Cinnamon (For sprinkling on dough)
• 0.5 tablespoon Brown's Worth (Keto‑friendly zero‑calorie brown‑sugar substitute (6 g))
• 1 tablespoon Swerve Confectioners (for glaze) (9 g, same brand as sweetener above)
• 0.75 teaspoon Heavy Cream (6 g, for glaze)

Instructions

1. Melt Butter

   Measure 0.5 Tbsp unsalted butter into a small dish and microwave for about 10 seconds until melted.

   Time: PT10S

2. Combine Liquid Ingredients

   Separate the yolk from one large egg, place the yolk in a medium bowl, add the melted butter and 1 tsp vanilla extract, then whisk until smooth.

   Time: PT30S

3. Add Dry Ingredients

   Add 0.5 cup almond flour, 3 Tbsp Swerve confectioners, 0.5 tsp xanthan gum, a heaping 0.25 tsp baking powder, and a pinch of salt to the bowl.

   Time: PT30S

4. Mix Dough

   Using a spatula, stir until a crumbly mixture forms, then use clean hands to bring the mixture together into a smooth ball, scraping the sides of the bowl as needed.

   Time: PT30S

5. Shape Dough on Parchment

   Place a sheet of parchment paper on the work surface, set the dough ball on it, and press it into an 8‑inch long by 1‑inch wide rectangle.

   Time: PT30S

6. Add Coating and Cinnamon

   Lightly spray the dough with cooking spray, sprinkle ground cinnamon evenly, then scatter 0.5 Tbsp Brown's Worth over the surface.

   Time: PT20S

7. Roll Cinnamon Roll

   Carefully roll the dough from one short end to the other, forming a tight cylinder. If cracks appear, smooth them with your fingertips.

   Time: PT20S

8. Cook in Microwave

   Coat a microwave‑safe mug with a thin layer of cooking spray, place the rolled dough inside, and microwave on high for 60‑90 seconds until the roll is set and lightly puffed.

   Time: PT90S

9. Prepare Glaze

   In a small dish, combine 1 Tbsp Swerve confectioners with 0.75 tsp heavy cream and whisk until a thick, glossy glaze forms.

   Time: PT30S

10. Glaze and Serve

    Allow the cinnamon roll to cool briefly, then drizzle the glaze over the top. Let the glaze set for a minute before enjoying.

    Time: PT30S

Nutrition Facts

Calories

450

Protein

14 g

Carbohydrates

5 g

Fat

35 g

Fiber

6 g

Ingredient Substitutions

• Instead of Unsalted Butter: Regular butter, Ghee
• Instead of Egg Yolk: Egg substitute (yolk only)
• Instead of Vanilla Extract: Almond extract
• Instead of Almond Flour: Almond meal (unblanched), Coconut flour (different texture)
• Instead of Swerve Confectioners: Other erythritol blends
• Instead of Xanthan Gum: Guar gum
• Instead of Baking Powder: Baking soda + cream of tartar
• Instead of Cooking Spray: Butter, melted
• Instead of Brown's Worth: Erythritol brown‑sugar blend
• Instead of Swerve Confectioners (for glaze): Other powdered erythritol
• Instead of Heavy Cream: Full‑fat coconut milk

Equipment Needed

• Food Scale
• Microwave
• Small Dish
• Medium Bowl
• Whisk
• Spatula
• Parchment Paper
• Mug (microwave‑safe)
• Baking Spray
• Oven (optional) (optional)

Critical Steps — Do Not Skip

• Melt Butter
• Mix Dough
• Shape Dough on Parchment
• Roll Cinnamon Roll
• Cook in Microwave

Chef Tips from the Video

• Use a kitchen scale for almond flour and butter to keep carbs accurate.
• Parchment paper makes transferring the thin dough much easier and prevents sticking.
• A light spray of cooking spray before adding cinnamon ensures the spice adheres evenly.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Wrap tightly in plastic wrap and freeze for up to 1 month; reheat in microwave.

Room temperature: Best eaten the same day; can sit at room temperature for up to 2 hours.

Make-Ahead Tips

• Prepare the dough ball, wrap in parchment, and refrigerate for up to 24 h; shape and cook when ready.
• Glaze can be mixed ahead and stored in the fridge for 2 days; stir before using.

Frequently Asked Questions