These cinnamon rolls are sugar free, carb free and they are perfect for a keto snack at any time.
The thought of cinnamon and frosting brings great joy to many cinnamon lovers.
After starting keto diet I was searching for good keto cinnamon roll recipe. I found this excellent recipe on ‘Keto Connect’ . I slightly modified the recipe to fit my taste. If you love to cook, you will enjoy making these cinnamon rolls.
FOR THE ROLLS
1 cup and 2 tablespoons of almond flour
1/3 cup of coconut flour
3 tablespoons of golden flax seed meal
1/4 cup low carb sweetener (xylitol, erythritol or stevia)
2 teaspoon baking powder
1 teaspoon xanthan gum
1/4 teaspoon of salt
3 large eggs
3 tablespoons of heavy cream
2 tablespoons of butter softened
3 tablespoons of apple cider vinegar
2 teaspoons of vanilla extract
3 tablespoons of warm water
FOR THE FILLING
1/2 cup butter softened (at room temperature or softened for 15 seconds in the microwave)
6 tablespoons of granulated sweetener (erythritol)
2 tablespoons of ground cinnamon
FOR THE FROSTING
2 OZ cream cheese softened
2 tablespoon butter softened
2 tablespoons of powdered sweetener (erythritol)
2 tablespoons of heavy cream
1 teaspoon of vanilla extract
Preheat the oven to 400 degrees. Prepare an 8 inch round cake pan by greasing it or lining with parchment paper. To make the parchment paper stay , sprinkle it with some water and crush it and then press it to the pan and it will stay.
In a large bowl whisk together the almond flour, coconut flour, flax seed meal, baking powder, salt, xanthan gum and sweetener (erythritol)
Now add the wet ingredients to it. Add the eggs, cream, softened butter, vanilla , vinegar and warm water and whisk with a hand mixer until they are completely combined Rest the dough for five minutes.
Now prepare the filling. Mix the ingredients for the filling together in a small bowl and keep it aside.
Now with oiled hands shape the dough into a ball and place it between two large parchment paper pieces and roll out the dough into a large rectangle.
Now spread the cinnamon filling onto the dough leaving a 1 inch margin on all sides to give room for the filling to spread and not leak out of the dough.
Using the parchment paper to push the dough to roll from one side, roll the dough gently into a tight log. And seal the edges with your oiled fingers.
Now cut the log crosswise into 8 equal pieces. Lift the rolls with your oiled hands , and arrange them in the prepared cake pan.
Now place in the oven and bake them for 5 minutes and then reduce the heat of the oven to 350 degrees and bake for 20- 25 minutes, until the rolls are golden brown .
Now allow the rolls to cool completely.
Make the frosting by combining with a mixer the softened butter, cream cheese, sweetener, heavy cream and vanilla until a thick , light, fluffy , spreadable frosting comes together.
Spread the frosting on each of the cooled rolls. Enjoy!
The rolls can be stored in air tight container in the fridge for a week.