Keto Cinnamon Rolls Recipe for Your Weekend Brunch!
Ready in 45-60 minutes
Have you tried keto waffles, pancakes, and bread many times and are you ready to try another great keto recipe for breakfast or brunch? Then these keto cinnamon rolls are exactly what you are looking for! The recipe for these keto cinnamon rolls was created in a few mornings with some adjustments and tweaking here and there. Personally, I think they are now perfect. So I am super curious whether you will love them as much as we do. These rolls are super fluffy, not too sweet and extremely delicious. Amazing for a relaxed and lazy weekend brunch or to treat your guests. The only disadvantage might be the amounts of dairy, if you are limiting your intake. A dairy-free recipe is still on the to-want list, so let us know if you have any ideas. For now, let’s rock and roll!
Ingredients for 8 keto cinnamon rolls
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Equipment
Hand mixer
Measuring cup
Kitchen scale
Bowls
Oven with oven tray / rack
Baking sheet
For the batter
1 egg
30 millilitres unsweetened cream
70 grams white almond flour
2 tablespoons psyllium husk
40 grams cream cheese
125 grams shredded mozzarella cheese
1 teaspoon baking powder
1 tablespoon apple cider vinegar
Bit of Pink Himalayan sea salt
3-5 drops of stevia
Few drops vanilla extract
For the filling
20 grams erythritol
1-2 tablespoons hot boiled water
2 full teaspoons cinnamon powder
20 grams melted grass fed butter
For the frosting
2 tablespoons cream cheese
1/2 teaspoon xantham gum
1 drop of stevia
Let's roll those Keto cinnamon buns!
Preheat the oven to 175 Celsius degrees.
Separate egg yolk from egg white.
Beat the egg white together with the unsweetened cream, and mix well until stiff.
Mix all dry ingredients from the batter, then add the egg yolk, apple cider vinegar, stevia, and vanilla extract.
Melt the cream cheese together with the shredded mozzarella, and add to the mixture of step 4. Use your hand to form a well-mixed dough.
Then, pour in the beaten egg-white / cream from step 3 until a smooth dough consistency develops.
Let the dough rest for a few minutes. In the meantime, boil water, and mix 1 tablespoon with erythritol, cinnamon powder, and melted grass fed butter. This glaze is your filling.
There are 2 ways to actually roll the cinnamon rolls. If you have enough space in your kitchen, form 1 large ball from the dough. Flatten and roll this dough with oiled hands (or place the dough between parchment paper and roll out with a bottle) into a rectangle of about 1 cm thickness on baking paper in a baking tray or on a rack. If you have little kitchen space, form 4 balls from the dough. Flatten them with your hands, and form large strips.
Spread the glaze on the rectangle or strips. Roll the strips the way cinnamon rolls are rolled (see pictures) or roll the rectangle dough up tightly. Cut crosswise into similar pieces and seal the edge with wet fingertips.
Bake for about 20 minutes in the oven until golden brown.
In the meantime, mix 2 tablespoons of melted cream cheese with the xantham gum, and stevia. This is your frosting!
Take the cinnamon rolls out of the oven, and let them cool down for a few minutes.
Slice into halves, and top them off with your frosting :)
Variations: no variations needed! But you can always add more or less sweetener. You can also vary with frostings and sizes of the rolls.