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

Ingredient Substitutions

• Instead of Shredded Mozzarella Cheese: Grated mozzarella, Cheddar cheese (will affect flavor)
• Instead of Cream Cheese: Neufchatel cheese, Full‑fat cream cheese
• Instead of Coconut Flour: Almond flour (will change texture), Psyllium husk powder (use less)
• Instead of Baking Powder: Baking soda + cream of tartar
• Instead of Granulated Swerve Sweetener: Erythritol, Allulose
• Instead of Unsalted Butter: Ghee, Coconut oil
• Instead of Eggs: Egg replacer (1 tbsp each), Flax egg (1 tbsp flaxseed meal + 3 tbsp water per egg)
• Instead of Brown Sugar Substitute (Swerve Brown): Erythritol + cinnamon, Allulose brown sugar
• Instead of Ground Cinnamon: Cinnamon powder
• Instead of Powdered Erythritol (Swerve Confectioners): Allulose confectioners, Stevia blend (adjust sweetness)
• Instead of Vanilla Extract: Almond extract (use half amount)

Equipment Needed

• Microwave
• Mixing Bowl
• Spatula
• Rolling Pin or Dowell (optional)
• Parchment Paper
• 9×13 Inch Baking Pan
• Kitchen Scale
• Knife

Critical Steps — Do Not Skip

• Melting the cheese mixture completely without scorching.
• Mixing the dough until no cheese lumps remain.
• Rolling the dough to the correct size without tearing.
• Baking at the correct temperature to achieve a golden top without drying out.

Chef Tips from the Video

• Shredded mozzarella (bagged) saves time and melts evenly.
• Sift coconut flour to avoid gritty texture.
• Use a dowel or clean bottle as a rolling pin; the dough is delicate.
• For extra flavor, add a pinch of nutmeg to the cinnamon‑sugar filling.

Troubleshooting

Storage

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

Freezer: Freeze individually wrapped rolls for up to 1 month; reheat in oven.

Room temperature: Not recommended; rolls will dry out quickly.

Make-Ahead Tips

• Bake the rolls a day ahead, cool completely, then store refrigerated; reheat briefly before serving.
• Glaze can be prepared up to 2 hours in advance and kept at room temperature.

Frequently Asked Questions