How To Make Quick Keto Cinnamon Rolls (Gluten Free And No Yeast)

How To Make Quick Keto Cinnamon Rolls (Gluten Free And No Yeast)

Quick Keto Cinnamon Rolls (Gluten Free and No Yeast)

This recipe is designed to teach everyone how to make quick keto cinnamon rolls that require no yeast
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Course: Breakfast, Dessert
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 9 rolls

Ingredients

  • 1 cup almond flour
  • 1/8 cup almond flour
  • 1/3 cup coconut flour
  • 1/4 cup monkfruit sweetener or granulated sweetener of choice
  • 3 TBS fine psyllium husk powder or finely ground flax seeds
  • 2 tsp baking powder
  • 1 tsp xanthan gum
  • 1/2 tsp salt
  • 3 large eggs, room temperature
  • 2 TBS butter, softened and room temperature
  • 2 tsp vanilla extract
  • 3 TBS milk of choice, room temperature

Filling

  • 3 TBS brown Swerve or brown sugar sweetener of choice
  • 2 TBS ground cinnamon
  • 2 TBS butter melted, and cooled

Frosting

  • 1/3 cup cream cheese, softened and room temperature
  • 3 TBS butter, softened and room temperature
  • 2 TBS milk of choice, room temperature
  • 1 tsp vanilla extract
  • 1/3 cup powdered Swerve or powdered sweetener of choice

Instructions

  • Preheat oven to 350 degrees. Line an 8 inch round cake pan with parchment paper
  • In a large mixer bowl whisk together almond flour, coconut flour, monkfruit sweetener, psyllium husk powder, baking powder, xanthan gum, and salt until there are no lumps in the flours
  • Add the eggs. Beat on low 10 seconds or just until the dry ingredients are moist. Increase speed to medium. Beat on medium 30 seconds or until fully combined
  • Scrape down the sides of the bowl. Add the butter, vanilla extract, and milk. Beat on medium about 30 seconds or until fully combined and smooth
  • Scrape down the sides of the bowl and push the dough to the center of the bowl. Let the dough sit uncovered ant room temperature for about 10 minutes so the xanthan gum and psyllium husk powder and begin binding the ingredients together
  • While the dough is setting begin to make the filling. In a small bowl use a fork and stir together the brown Swerve and ground cinnamon until fully combined and no lumps are in the brown Swerve. If needed use fingers and press out any smaller lumps in the brown Swerve. Set aside
  • Once the dough has set give it a stir to make sure all the ingredients are sticking together. The dough will be slightly sticky
  • Push the dough to the center of the bowl. Lightly spray or oil hands and shape the dough into a smooth ball. Place the dough ball onto a clean work surface that has been lined with parchment paper. DO NOT flour the work surface
  • Lightly spray or oil hand again then press the dough into a long rectangle about 1/4 inch thick
  • Brush the dough with the melted butter for the filling until the rectangle is fully and generously covered. If there is any excess butter stir it into the cinnamon/Swerve mixture.
  • Sprinkle the cinnamon/Swerve mixture evenly over the rectangle then use fingers and lightly press the filling into the rectangle
  • Lightly spray or oil hands. Carefully roll the dough long side up into a tight spiral log. If the dough begins to crack then moisten hands with water and press the cracks together until they are smooth.
  • Once the dough has been tightly rolled dampen fingers and gently seal the seam of the log shut. Make sure the outside of the log is smooth and there is a visible spiral on each end of the log
  • Cut the log into about 9 roll that are about 1 1/2-2 inches thick. (I use 2 fingers to measure the thickness)
  • Place the rolls spiral side up onto the prepared cake pan. Bake at 350 degrees for 20-25 minutes or just until golden. ( mine took 20 minutes exactly) They will be still soft but will firm up as they cool
  • Remove from the pan and let rolls sit in the pan while making the frosting

Frosting

  • In a large mixer bowl combine the cream cheese, butter and milk. Beat on medium for about 1 minute or until combined and creamy
  • Scrape down the sides of the bowl add the vanilla extract and powdered Swerve. Beat on low for 10 seconds or just until the powdered Swerve is moist. Increase speed to medium. Beat on medium for about 45 seconds or until creamy
  • As soon as the frosting is down Spoon the desired amount onto the warm cinnamon rolls. As it melts use a butter knife and spread the frosting on the edges of the rolls. Serve warm.
  • If there are leftovers store in an airtight container in the refrigerator up to 3 days

Notes

This recipe yields about 9 rolls 1 serving equals 1 roll
1 roll contains about 2.7 grams of net carb (unfrosted) about 3 grams of net carbs (frosted)
Carb count is based on using almond milk for the milk of choice

Quick Keto Vanilla Glaze

This recipe is designed tot teach everyone how to make quick keto vanilla glaze that can be used on doughnuts, cinnamon rolls or anything that needs a vanilla glaze
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Prep Time: 5 minutes
Cook Time: 0 minutes
Servings: 1 cup

Ingredients

  • 1 1/2 cups powdered Swerve or powdered sweetener of choice
  • 1/4 cup milk of choice
  • 1 tsp vanilla extract

Instructions

  • Combine all ingredients in a shallow bowl. Whisk until combined and smooth
  • To Use: Dip the tops of doughnuts into the bowl until tops are coated or pour over desired warm rolls, cakes or whatever you desire.

Notes

Entire recipe yields about 1 cup and contains about 4 grams of net carbs for the entire recipe


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