Low Carb CINNAMON ROLL BATTLE - The BEST Keto Cinnamon Rolls Recipe!

Ingredients

• 2 cups Shredded Mozzarella Cheese (part‑skim, low‑moisture; shredded for convenience)
• 4 oz Cream Cheese (softened)
• 1/2 cup Coconut Flour (sifted to remove lumps)
• 2 tablespoons Baking Powder
• 2 tablespoons Granulated Swerve Sweetener (or any erythritol‑based granulated sweetener)
• 2 tablespoons Unsalted Butter (melted for dough; plus 3 tbsp softened for topping)
• 3 large Eggs (beaten)
• 1/4 cup Brown Sugar Substitute (Swerve Brown) (granulated, erythritol‑based)
• 2 tablespoons Ground Cinnamon
• 1/2 cup Powdered Erythritol (Swerve Confectioners) (for glaze)
• 1 teaspoon Vanilla Extract

Instructions

1. Prepare Dry Ingredients

   Sift 1/2 cup coconut flour, 2 tbsp baking powder, and 2 tbsp granulated Swerve into a bowl to remove lumps.

   Time: PT5M

2. Melt Cheese Base

   Combine 2 cups shredded mozzarella, 4 oz softened cream cheese, and 2 tbsp melted unsalted butter in a microwave‑safe bowl. Microwave on high for 1 minute, stir, then microwave another minute and stir again until smooth.

   Time: PT2M

3. Form the Fathead Dough

   Add the three beaten eggs and the dry‑ingredient mixture to the melted cheese. Stir quickly until a uniform dough forms. If the dough feels stiff, microwave for an additional 20 seconds and continue mixing.

   Time: PT5M

4. Roll Out the Dough

   Place a sheet of parchment on a clean surface, lightly oil it, and transfer the dough onto it. Using a rolling pin or dowel, roll the dough into a 9‑by‑12‑inch rectangle.

   Time: PT5M

5. Prepare Cinnamon‑Sugar Filling

   In a small bowl combine 1/4 cup Swerve brown sugar substitute with 2 tbsp ground cinnamon. Set aside.

   Time: PT2M

6. Add Butter Layer (Optional)

   Spread 3 tbsp softened unsalted butter evenly over the rolled‑out dough.

   Time: PT1M

7. Sprinkle Filling

   Evenly sprinkle the cinnamon‑sugar mixture over the buttered dough, ensuring no spot is left uncovered.

   Time: PT2M

8. Roll and Cut Rolls

   Starting from the short edge, tightly roll the dough into a log. Using a sharp knife, cut the log into 12 equal pieces and place them seam‑side up in a greased 9×13 inch baking pan.

   Time: PT5M

9. Bake the Rolls

   Preheat the oven to 400°F. Bake the rolls for 14–16 minutes, until the tops are golden brown and the rolls have puffed.

   Time: PT15M

   Temperature: 400°F

10. Prepare the Cream Cheese Glaze

    While the rolls are cooling, whisk together 3 tbsp softened butter, 4 oz softened cream cheese, 1 tsp vanilla extract, and 1/2 cup powdered erythritol until smooth.

    Time: PT5M

11. Glaze the Rolls

    Drizzle or spread the glaze over the warm rolls. Allow the glaze to set for a few minutes before serving.

    Time: PT2M

Nutrition Facts

Calories

209

Protein

7 g

Carbohydrates

4 g total (1 g fiber, 3 g net)

Fat

17 g

Fiber

1 g