Easy Keto Mini Chocolate Chip Cinnamon Rolls
Keto Mini Chocolate Chip Cinnamon Rolls
This recipe is designed to teach everyone how to make easy keto chocolate chip cinnamon rolls
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Servings: 11 rolls
Ingredients
- 15 grams (1 TBS) whole psyllium husk
- 84 grams (3/4 cup) coconut flour
- 38 grams (3 TBS) brown monk fruit sweetener
- 38 grams (3 TBS) granulated monk fruit sweetener
- 13 grams (1 TBS) baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 3 large eggs, room twmperature
- 1/2 cup butter, melted
- 2 tsp vanilla extract
- 76 ml (1/3 cup) HOT water, divided
- 32 ml (2TBS) HOT coconut milk hot
Filling
- 2 TBS butter, melted
- 38 grams (3 TBS) brown monk fruit sweetener
- 2 TBS ground cinnamon
- 3 oz keto chocolate chips
Frosting
- 3 oz cream cheese, softed
- 45 grams (3 TBS) vanilla Greek yogurt
- 1 tsp vanilla extract
- 43 grams (1/3 cup) powdered monkfruit/allulose blend
Instructions
- Preheat oven to 350 degrees. Line an 8-inch round cake pan. Grind the whole husk until it is half of its volume. Pour ground husk into a large mixing bowl. Sift the remaining dry ingredients into the mixing bowl with the husk until there are no lumps. Stir the wet ingredients into the dry ingredients until combined.
- Continue to stir for 1 to 2 minutes until a smooth dough forms. Scrape down the sides of the bowl and push the dough to the center of the bowl. Knead the dough in the bowl for 2 minutes until the dough forms a smooth flexible ball. Let the dough sit at room temperature for 15 minutes to absorb and bind
Filling
- Whisk the cinnamon and brown sweetener together until combined and no lumps. Set aside until the dough is done sitting. Once the dough is done sitting, line a worksurface with parchment paper. Place the dough onto the paper. Cover the dough with another piece of parchment paper. Roll the dough out to a 1/4-inch-thick rectangle (about a 10 x 15-inch rectangle)
- Completely melt the butter for the filling. Brush the butter over the dough rectangle. Sprinkle the cinnamon/sweetener mixture evenly over the melted butter. Leave about 1/2-inch empty space around the edges of the dough. Sprinkle the chocolate chips evenly over the filling.
Assemble
- Grasp the paper under the dough edge that is closest to you. Use the paper and guide and roll the dough into a tight smooth spiral over the filling. Dampen fingers and rub the seam to seal the roll. Let the roll sit for 15 minutes to seal layers
- After 15 minutes, cut the roll into 11 equal portions. Place the portions side by side spiral side up in the prepared cake pan. Bake in the preheated oven for 20 to 25 minutes or until golden and firm. Once baked, remove the rolls from the oven and allow them to cool in the pan for 15 minutes before applying the frosting.
Frosting
- Beat all the frosting ingredients except the powdered sweetener on medium speed for 1 minute or until smooth. Gradually beat the powdered sweetener into the mixture until combined and smooth. Set aside until the rolls have set at least 15 minutes.
- Once the rolls have set, spread desired amount of frosting over rolls. Once frosted, remove the rolls from the pan, separate and serve warm or at room temperature.