Discover delicious Easy Keto Cinnamon Rolls with gluten-free and nut-free options. Perfect for a low-carb treat that everyone can enjoy!
Deliciously Low-Carb Treats for a Guilt-Free Indulgence!
This article highlights a delicious and easy-to-make recipe for keto cinnamon rolls. These rolls are perfect for those following a low-carb diet, as they are both gluten-free and sugar-free, making them a great option for diabetic-friendly meals. Additionally, for individuals with nut allergies, nut-free alternatives are available, ensuring that everyone can enjoy this tasty treat.
The keto cinnamon rolls are a delightful dessert that satisfies sweet cravings while adhering to dietary restrictions. With their simple ingredients and straightforward preparation, they are an excellent choice for those seeking to indulge without compromising their health goals. This recipe provides a satisfying way to enjoy a classic favorite in a healthier format.
Delightfully Fluffy and Guilt-Free: Indulge in the Perfect Keto Twist!
sift together 128 G or around 1 cup plus 2 tablespoon of almond flour or for nutree you can use sunflower seed flour add 37 G or around 1/3 cup of coconut flour 50 g or around 1/4 cup of the granulated sugar substitute of your choice I’m using granulated monk fruit sweet ER add 36 G or around 3 tbsp of.
Pelium husk powder 10 G or around 2 TP of baking powder 1 teaspoon of xanthan gum if you don’t want to use xanthan gum you can use two more teaspoons of celium husk powder add a/ teaspoon of salt sift everything together until fully combined and no lumps stir in three large room temperature eggs 2 tbspoon of room temperature softened butter 2 tpoon of.
Vanilla extract and 3 tbspoon of the room temperature milk of your choice my favorite keto milk is coconut milk stir everything together until a smooth sticky dough forms push the dough to the center of your bowl and let it stand at room temperature for about 10 minutes so it can absorb the excess moisture while the dough is sitting use a fork and stir.
Together 38 G or around 3 tblspoon of the brown sugar substitute of your choice I’m using brown monk fruit sweetener and 2 tbsp of ground cinnamon stirm together until they’re fully combined and there are no lumps then set them aside for a minute after your dough has set for 10 minutes then lightly spray your hands with some cooking oil.
And form your dough into a smooth ball the dough is still going to be a little bit sticky place the dough ball onto a clean lined work surface press or roll the dough out to a long rectangle that’s about a 4 in thick brush the dough rectangle with about 2 tbspoon of butter that’s been melted and cooled if there’s any extra butter left over after you’re.
Done brushing it then just use a fork and mix the melted butter into your cinnamon sweetener mixture sprinkle the cinnamon sweetener mixture evenly over the melted butter that’s on the dough rectangle if you need to use your fingers or the back of a spoon and gently press the filling into the melted butter so it’s not loose again lightly.
Grease your hands with some cooking oil start out the longest side of the dough rectangle that’s closest to you and roll the dough over the filling into a long tight spiral log make sure to keep your hands lightly greased and keep your dough smooth at all times once it’s rolled dampen your fingers with a little bit of water and rub your fingers along.
The seam of the Roll so you can fully seal the bottom of the roll up cut the log into nine equal portions Place each rolled portion spiral side up side by by side onto a lined 8 in round cake pan place your rolls in a preheated oven and bake at 350° for 20 to 25 minutes or until the rolls are golden once the rolls are done.
Baking remove them from the oven and allow them to sit in the pan while you’re making the frosting so the rolls can firm up for the frosting beat together 1/3 cup of room temperature softened cream cheese 3 tbsp of room temperature softened butter and 2 tbsp of room temperature milk of your choice again my favorite is coconut milk beat.
The mixture on medium for about 1 minute or until it’s completely smooth scrape down the sides of the bowl add 1 teaspoon of vanilla extract then gradually beat in 45 G or around 1/3 cup of the powdered sugar substitute of your choice I’m using powdered MK fruit allulose blend once it’s combined increase your speed to medium be on.
Medium for 1 minute or until the frosting is creamy spoon your desired amount of the frosting over your warm cinnamon rolls then use a butter knife and spread the frosting evenly over the tops and the edges of each one of the cinnamon rolls remove the rolls from the pan you can serve these warm or at room temperature.
