My easy keto cinnamon rolls are soft and fluffy inside—no yeast needed! Ready in just 20 minutes, they’re a delicious low-carb breakfast option.
Starting the day with something sweet is always a win! Even on a keto diet, you can enjoy these cinnamon rolls.
Soft and gooey in the middle with a rich cream cheese frosting, they’re super easy to make and only have 2 grams of carbs each!
Why I love this recipe
No yeast needed! Traditional cinnamon rolls use yeast, but not these. So if yeast isn’t your thing, no worries!
Made with almond flour—my go-to for keto baking! It keeps the rolls soft and fluffy every time.
Enjoy them warm or at room temp. Eat them fresh from the oven or let the frosting set for a different texture.
Ready in just 20 minutes! No waiting, no kneading—just mix, roll, slice, and bake!
Key Ingredients
Almond flour – Use blanched almond flour, not almond meal, for a lighter, fluffier texture.
Baking powder – Helps the rolls rise and stay soft.
Sugar substitute – Allulose melts like sugar, but monk fruit or Swerve work too.
Mozzarella cheese – Use low-moisture mozzarella for a sturdy dough (don’t worry, it won’t taste cheesy!).
Cream cheese – Go for full-fat block cream cheese, not the spreadable kind. Let it soften first.
Eggs – Room temperature eggs work best.
Filling – A simple mix of butter, keto brown sugar, and cinnamon.
Frosting – Classic cream cheese frosting made with softened cream cheese, powdered sweetener, and butter.
How to make keto cinnamon rolls
I’ve added step-by-step photos below to help you make this recipe easily at home. For the full recipe with ingredient amounts and instructions, check out the recipe card at the bottom of this post.
Step 1 – Prepare the dough. Combine the dry ingredients in a bowl. Heat the shredded cheese and cream cheese together, then add to the dry mix. Put everything into a food processor along with the eggs and process until it is a dough.
Step 2- Assemble. Transfer the dough onto a flat kitchen surface and roll it out into a rectangular shape. Brush with the melted butter, then sprinkle with the brown sugar substitute and cinnamon.
Step 3- Slice. Roll the dough into a large log and, using a sharp knife, slice it into 12 pieces.
Step 4- Bake. Transfer the rolls to a greased baking dish. Bake the cinnamon rolls for 20 minutes or until the dough is cooked and the tops are lightly golden.
Step 5- Frost. Spread the frosting over the tops of the still-warm cinnamon rolls, then serve immediately.
Recipe tips
- Do not over-bake the cinnamon rolls, as they should be fluffy in the middle. If they feel soft in the middle, remove them from the oven!
- Use the right cheese. Using part skim low moisture mozzarella cheese in the dough helps keep it soft instead of gummy or elastic.
- If you find the dough to be quite sticky, lightly oil your hands to make it easier to shape and roll it up.
Storage instructions
To store: Store leftovers in a sealable container, in the refrigerator. They will keep well for up to 5 days. Any longer and the glaze will seep into the rolls.
To freeze: Place cooled cinnamon rolls in a ziplock bag and store them in the freezer for up to 2 months. If possible, keep them unfrosted.
Reheating: For an instant hit, microwave the cinnamon rolls in 20-second spurts until warm.
Cinnamon Rolls (Keto and Low Carb)
12
servings2
minutes20
minutes174
kcal2g
22
minutesThese keto cinnamon rolls are super fluffy and topped with a gorgeous cream cheese frosting. Ready in 20 minutes, they have just 2 grams of carbs each.
Ingredients
2 cups almond flour
1 tablespoon baking powder
2 tablespoons allulose or any granulated sweetener of choice
3 cups low moisture mozzarella cheese shredded
2 ounces cream cheese
2 large eggs
- For the filling
1/4 cup butter melted
1/3 cup brown sugar substitute
1 tablespoon cinnamon
- For the frosting
4 ounces cream cheese
1/2 cup butter softened
2 cups powdered sugar substitute
1-2 tablespoons milk
Directions
- Preheat the oven to 180C/350F. Line a 9 x 13-inch baking dish with parchment paper and set aside.
- In a small bowl, whisk together the almond flour, baking powder, and allulose. In a microwave-safe bowl, combine the mozzarella cheese and cream cheese and microwave in 20-second spurts until warm. Whisk together until combined and smooth.
- Transfer the melted cheese into a food processor, add the eggs and dry ingredients, and blend until the dough is smooth.
- Roll out the dough into a large rectangle. Brush the top with melted butter, then sprinkle with the brown sugar substitute and cinnamon. Roll the dough into a log. Using a sharp knife, slice off the uneven ends of the roll. Slice the log into 12 rolls. Place the rolls into the baking dish.
- Bake the cinnamon rolls for 20 minutes, or until golden and the dough is cooked.
- Remove the cinnamon rolls from the oven and frost them.
- To make the frosting, whisk together the cream cheese, butter, and powdered sugar substitute. Add the milk, as needed, until thick and creamy.
Notes
- TO STORE: Store leftovers in a sealable container, in the refrigerator. They will keep well for up to 5 days. Any longer and the glaze will begin to seep into the rolls.
- TO FREEZE: Place cooled cinnamon rolls in a ziplock bag and store them in the freezer for up to 2 months. If possible, keep them unfrosted.
- TO REHEAT: Microwave the cinnamon rolls in 20-second spurts until warm.
Nutrition Facts
1 servings per container
- Amount Per ServingCalories174
- % Daily Value *
- Total Fat
15g
24%
- Sodium 108mg 5%
- Potassium 9mg 1%
- Total Carbohydrate
5g
2%
- Dietary Fiber 3g 12%
- Protein 6g 12%
- Calcium 51%
- Iron 1%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
