Ooey-gooey Keto Cinnamon Rolls! NO MOZERELLA! NO LIQUID EGG WHITES! NO VITAL WHEAT GLUTEN!

Ingredients

• 0.5 cup Water (Warm to 110°F for activating yeast)
• 1 teaspoon Granulated Sugar (Feeds the yeast; can be replaced with allulose)
• 2.25 teaspoons Active Dry Yeast (Ensure yeast is fresh for best rise)
• 0.5 cup Heavy Whipping Cream (Warmed, not hot)
• 0.5 cup Allulose (Used in the dough; low‑calorie sweetener)
• 0.33 cup Unsalted Butter (Melted and cooled slightly before adding to dough)
• 1 teaspoon Apple Cider Vinegar (Helps tenderize the dough)
• 1 Large Egg (Room temperature)
• 400 grams Self‑Rising Keto Gluten‑Free Flour (Special keto self‑rising flour; provides lift without gluten)
• 4 tablespoons Unsalted Butter (For spreading on the rolled dough)
• 0.5 cup Allulose (Cinnamon‑sugar filling)
• 2 tablespoons Ground Cinnamon (For the filling)
• 4 tablespoons Unsalted Butter (Base of the cream‑cheese glaze)
• 4 ounces Cream Cheese (Full‑fat, softened)
• 1 teaspoon Vanilla Extract (Adds flavor to the glaze)
• 0.75 cup Allulose (Sweetens the glaze)

Instructions

1. Activate Yeast

   Combine 0.5 cup warm water (110°F) with 1 tsp granulated sugar. Stir until dissolved, then sprinkle 2¼ tsp active dry yeast over the surface. Let sit, covered with a rag, for about 10 minutes until bubbly.

   Time: PT10M

2. Prepare Wet Ingredients

   Warm 0.5 cup heavy whipping cream (just warm, not hot). In the mixing bowl, whisk together the warmed cream, 0.5 cup allulose, 1/3 cup melted butter, 1 tsp apple cider vinegar, and 1 room‑temperature egg until smooth.

   Time: PT5M

3. Add Flour and Mix

   Add about 1 cup of the self‑rising keto flour to the wet mixture and blend with the hand mixer on low speed. This creates a thick, sticky batter.

   Time: PT5M

4. Incorporate Yeast Mixture

   Pour the proofed yeast mixture into the batter while the mixer is running. Add the remaining self‑rising flour a little at a time until the dough comes together and is very sticky.

   Time: PT5M

5. Handle Sticky Dough

   Transfer the dough onto a silicone mat. Using a spatula or wet hands, gather it into a rough rectangle. The dough will be too sticky to shape with bare fingers; keep the mat underneath.

   Time: PT10M

6. Roll Out and Butter

   Place a second sheet of wax paper on top of the dough. Using a rolling pin, roll the dough into a rectangle about ½ inch thick. Spread 4 tbsp softened butter evenly over the surface.

   Time: PT5M

7. Add Cinnamon‑Allulose Filling

   Mix 0.5 cup allulose with 2 tbsp ground cinnamon. Sprinkle the mixture over the buttered dough and gently pat it in with your hands.

   Time: PT5M

8. Roll, Cut, and Arrange

   Using the wax paper to lift, roll the dough tightly into a log. Thread kitchen twine (or use a sharp knife) about 1 inch apart and cut into 12 equal pieces. Transfer the rolls onto a parchment‑lined 9×13‑inch baking pan, spacing them evenly.

   Time: PT10M

9. First Proof

   Cover the pan loosely with a clean kitchen towel and place in a warm, draft‑free spot (or a proofing box) for 1 hour, until the rolls have noticeably risen.

   Time: PT1H

10. Prepare Cream‑Cheese Glaze

    While the rolls are proofing, melt 4 tbsp butter in a small saucepan over medium heat. Add 4 oz softened cream cheese and whisk until smooth. Stir in 1 tsp vanilla extract and 0.75 cup allulose; continue whisking on low until the glaze is glossy.

    Time: PT5M

11. Bake Rolls

    Preheat the oven to 350°F. Bake the risen rolls for about 20 minutes, or until the tops are golden brown and a toothpick inserted near the center comes out clean.

    Time: PT20M

    Temperature: 350°F

12. Glaze and Serve

    Immediately drizzle the warm cream‑cheese glaze over the hot rolls, allowing it to melt into the crevices. Serve warm.

    Time: PT2M

Nutrition Facts

Calories

384

Protein

8 g

Carbohydrates

5 g (net)

Fat

29 g

Fiber

4 g