Low Carb Keto Cinnamon Rolls

Low carb cinnamon roll pancakes are tasty, but sometimes I want something even closer to the real thing. This is a recipe for a more classic keto cinnamon roll that fills that craving.

  • Prep Time: 30m
  • Cook Time: 25m
  • Total Time: 55m
  • Serves: 8 rolls
  • Yield: 8 rolls



  • 1 1/4 cups (5 oz., ~142g) shredded mozzarella cheese
  • 1 ounce (~28g) cream cheese
  • 4 tablespoons (2 oz., ~56g) butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon granulated sweetener (such as Swerve)
  • 1/4 cup coconut flour
  • 1/4 cup almond flour
  • 1 teaspoon psyllium husk powder
  • 1 teaspoon baking powder
  • 2 tablespoons vanilla (or unflavored) whey protein powder
  • 1 dash salt
  • 1 heaping teaspoon (1/2 envelope, ~3.5g) active dry yeast
  • 2 tablespoons water or almond milk, warmed (110°F-115°F)
  • 1 large egg


  • 4 tablespoons butter
  • 1/4 cup granulated sweetener (such as Swerve)
  • 1 tablespoon ground cinnamon
  • 1 dash nutmeg (optional)
  • 2 teaspoons coconut sugar OR sugar free maple syrup (optional)
  • 1 teaspoon coconut flour

Cream Cheese Glaze

  • 1 1/2 ounces (~42g) cream cheese, softened
  • 1 tablespoon (~14g) butter
  • 1 tablespoon heavy cream
  • 1/2 teaspoon vanilla extract
  • powdered sweetener to taste



  1. Preheat oven to 375F. Prepare a baking dish by greasing lightly with coconut oil or butter (or lining with parchment paper).
  2. In a small bowl, add yeast and warm (110°F-115°F) water (or almond milk). Allow yeast to dissolve over the course of a few minutes, stirring as needed to dissolve clumps.
  3. Meanwhile, combine dry dough ingredients (almond flour, coconut flour, cinnamon, sweetener, psyllium powder, baking powder, and salt). In a separate bowl, combine mozzarella, butter, and cream cheese.
  4. Microwave cheese mixture on high for 60-90 seconds, or until cheese and butter are melted. Add vanilla extract and stir to combine.
  5. Add egg, yeast mixture, and dry ingredients to cheese mixture and stir until ingredients are combined and dough forms a ball.
  6. Turn dough onto parchment paper and knead gently 15-20 times or until well combined. Add additional nut flour as needed if dough is sticky. Return dough to bowl and cover with a damp cloth or paper towel; set in a warm place to rise while you make the filling and frosting.

Cinnamon Filling

  1. Combine all ingredients (except coconut flour) in a small saucepan over medium low heat. Stir occasionally until butter is melted and ingredients are well combined.
  2. Add coconut flour and stir to combine. Remove from heat and allow to cool slightly.

Cream Cheese Glaze

  1. Combine ingredients in a small saucepan over low heat, stirring as needed.

Making the Rolls

  1. Once dough has roughly doubled in size, return to parchment paper and roll into a rectangle. Spread filling over the surface of the dough, leaving a small amount uncovered near one of the shorter edges to prevent it from spilling out when you form the rolls.
  2. Starting at the other short edge, lift the parchment paper and use it to assist as you roll the dough into a log.
  3. Using a pastry cutter or sharp knife, cut dough into 8 (or 6, for larger rolls) equal slices. Place slices cut side up into your prepared baking dish without overcrowding them.
  4. Bake for 20-25 minutes or until golden brown. Top with cream cheese glaze and serve warm.