Keto Cinnamon Low Carb Rolls

These Keto Cinnamon Low Carb Rolls are the ultimate comfort food. They taste so good that it’s hard to believe they’re sugar-free, grain-free, gluten-free, and only 1.3 net carbs per roll!

FIRST, THE SMELL.

Like a fluffy warm duvet, this beautiful warm smell of cinnamon and baked goodness that fills the house and wraps itself around you . Just like stroking kittens does, sleeping in during the week or settling down to watch Outlander on Amazon Prime, smelling cinnamon rolls releases my happy hormones.

THEN, THE SWIRL.

In a cinnamon roll has hypnotic properties, can it be that the swirl ? Think about it. That’s what a cinnamon roll does to me remember how Kaa the snake from the Jungle Book did this swirly-eye-thing to Mowgli and he would be at her mercy? Somehow, towards it, I feel magically drawn ! Like a wonderful psychedelic maelstrom of promising pleasure, cinnamon rolls lure me in in This swirl, the logical thinking part of my brain, it shuts off . That should never be underestimated, it has secret come-hither-powers.

 

Keto Cinnamon Low Carb Rolls Ingredients

• 175 g chopped mozzarella (see note!) (1 1/2 cups)
• 80 grams almond flour (extra fine) (3/4 cup)
• 2 tablespoons of cream cheese.
• 1 egg at room temperature.
• 1/2 teaspoon baking powder.

To fill:

• 2 tablespoons water.
• 2 tablespoons granulated sweetener.
• 2 tablespoons cinnamon.

For frosting:

• 2 tablespoons of cream cheese.
• 1 tablespoon Greek / full-fat yogurt.
• 2 drops vanilla stevia

Keto Cinnamon Low Carb Rolls Instructions.

1. Preheat the stove to 180 Celsius/360 Fahrenheit
2. Melt the mozzarella and cream cheese in a non-stick pan over low heat or in the microwave (1 1/2 minutes, shaking halfway). Take off the stove and/or make sure the cheese is melted, but not bubbling.
3. Stir in the eggs.
4. Now add almond flour and baking powder. Start combining using a fork, then use your hands to make a smooth dough ball. This can be easier if you apply light oil to your hands first.
5. Divide the dough into 6 balls of 50 grams.
6. Make long rolls (ca 40cm), then flatten them with your hands. Make the batter as light as possible.
7. Prepare your cinnamon filling: Boil water, then stir in sweetener and cinnamon.
8. Spread the cinnamon paste on the flattened flour roll.
9. Roll each into a bun and cut in half.
10. You now have 12 bins that you place on a non-stick baking sheet or in a pie dish.
11. Bake for about 20 minutes.
12. When the rolls are in the oven, prepare the frosting: Mix cream cheese, yogurt, and stevia.
13. Spread on hot rolls and serve.

Notice

This recipe works best with pre-cut mozzarella from the supermarket. Fresh white mozzarella has a lot of liquid and runs a lot. If you find it too sticky, apply oil to your hands. If it gets too cold, reheat it to make it easier to handle. Don’t be fooled by the size of the rolls – they may be small, but they’re quite filling! If you have one, use a brown sugar substitute for the filling – it tastes like brown sugar and works great with cinnamon. You can use butter instead of water, which gives the rolls a nice buttery taste.

I used some types of butter, then decided to dissolve the dessert in water because the rolls are already very high in fat. The choice is yours! If you don’t have vanilla-flavored stevia, you can add a little vanilla extract to your frosting. If you do not have extra almond flour and you are using almond meal or ground almonds, add 2 tablespoons of ground almonds/ground almonds or 1 tablespoon of coconut flour.

Nutrition

Calories: 94 kcal. Carbohydrates: 2.1 grams | Protein: 6.2 grams | Fat: 7.2g | Saturated fat: 2.3 grams Unsaturated fat: 0.1 grams | Monounsaturated fat: 0.4g | Cholesterol: 25 mg Sodium: 98 mg | Potassium: 9 mg Fiber: 0.8 g | Sugar: 0.4 grams