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Keto Cream Cheese Cinnamon Rolls

Keto Cream Cheese Cinnamon Rolls

Craving a sweet treat that fits your ketogenic lifestyle? These Keto Cream Cheese Cinnamon Rolls deliver all the comforting, cinnamon-swirled deliciousness you love, without the carb overload. This recipe is your key to satisfying those sweet cravings the healthy, low-carb way.
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Prep Time 25 minutes
Cook Time 20 minutes
Baking Time 20 minutes
Total Time 45 minutes
Servings: 8 rolls
Course: Dessert
Cuisine: Keto
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 2.5 cups Blanched Almond Flour
  • 0.5 cup Coconut Flour
  • 0.25 cup Erythritol (or your preferred keto-friendly sweetener)
  • 2 teaspoons Baking Powder
  • 0.5 teaspoon Salt
  • 4 oz Cream Cheese softened
  • 2 large Eggs
  • 2 tablespoons Melted Butter
For the Filling
  • 4 oz Cream Cheese softened
  • 0.25 cup Butter softened
  • 0.5 cup Brown Sugar Substitute (like Swerve Brown)
  • 2 tablespoons Ground Cinnamon
  • 1 teaspoon Vanilla Extract
For the Glaze
  • 4 oz Cream Cheese softened
  • 2 tablespoons Butter softened
  • 0.25 cup Powdered Erythritol (or powdered keto-friendly sweetener)
  • 1-2 tablespoons Unsweetened Almond Milk (or heavy cream)
  • 0.5 teaspoon Vanilla Extract

Equipment

  • Mixing bowl
  • Parchment paper
  • Baking dish
  • Spatula
  • Electric mixer
  • Rolling Pin
  • Sharp Knife

Method
 

  1. Preheat your oven to 350°F (175°C). Line a baking dish (8x8 inch or similar) with parchment paper, leaving some overhang to easily lift the rolls out later.
  2. In a large mixing bowl, whisk together the blanched almond flour, coconut flour, erythritol, baking powder, and salt. Ensure there are no clumps.
    2.5 cups Blanched Almond Flour, 0.5 cup Coconut Flour, 0.25 cup Erythritol, 2 teaspoons Baking Powder, 0.5 teaspoon Salt
  3. Add the softened cream cheese, eggs, and melted butter to the dry ingredients. Mix with a spatula or electric mixer until a cohesive dough forms. It will be thick and slightly sticky.
    4 oz Cream Cheese, 2 large Eggs, 2 tablespoons Melted Butter
  4. In a separate medium bowl, cream together the softened cream cheese and softened butter until smooth. Stir in the brown sugar substitute, ground cinnamon, and vanilla extract. Mix until well combined and spreadable.
    4 oz Cream Cheese, 0.25 cup Butter, 0.5 cup Brown Sugar Substitute, 2 tablespoons Ground Cinnamon, 1 teaspoon Vanilla Extract
  5. Lightly dust a piece of parchment paper with almond flour. Turn the dough onto the parchment paper and with your hands or another piece of parchment on top, gently press and shape the dough into a rectangle, about 8x10 inches and ¼ inch thick. Don't worry if it's not perfectly uniform; these are rustic treats!
  6. Evenly spread the cinnamon cream cheese filling over the rolled-out dough, leaving a small ½ inch border along one of the long edges. This border will help seal the roll.
  7. Starting from the long edge covered with filling, carefully and tightly roll the dough into a log. Use the parchment paper to help guide the roll. Once rolled, use a sharp knife to slice the log into 8-10 equally sized cinnamon rolls.
  8. Place the sliced cinnamon rolls, cut-side up, into your prepared baking dish. They should be touching each other.
  9. Bake for 20-25 minutes, or until the rolls are golden brown on top and cooked through. The edges should be firm.
  10. While the rolls are baking, prepare the glaze. In a small bowl, beat together the softened cream cheese, softened butter, powdered erythritol, and vanilla extract until smooth. Gradually add 1-2 tablespoons of almond milk or heavy cream, beating until you reach your desired drizzling consistency.
    4 oz Cream Cheese, 2 tablespoons Butter, 0.25 cup Powdered Erythritol, 1-2 tablespoons Unsweetened Almond Milk, 0.5 teaspoon Vanilla Extract
  11. Once the cinnamon rolls are out of the oven, let them cool slightly in the pan for about 5-10 minutes. Then, generously drizzle the cream cheese glaze over the warm rolls. Serve immediately and enjoy!

Notes

Refrigerate leftovers for up to 3-4 days. Freeze for up to 1-2 months.