Sugar Free Keto Low Carb Cinnamon Rolls (Nut Free)
These Sugar Free Low Carb Cinnamon Rolls are made with Nut Free Fathead Dough! They’re Gluten Free, Keto and the texture is so much like traditional cinnamon buns you will shock your family and even yourself!
KETO LOW CARB CINNAMON ROLLS
The holiday season, specifically Christmas is not complete without a breakfast of CINNAMON ROLLS, agreed?!!
These beauties can hold their own in deliciousness and easiness to traditional sugar carb laden cinnamon rolls.
The Magic Dough needs just a few ingredients to transform it into the texture you’ve been missing if you’ve been on a low carb diet for some time now.
NUT FREE FATHEAD DOUGH
Unlike the classic Fathead dough made with almond flour, my dough is made with coconut flour and honestly I don’t want to toot my own horn, but it’s pretty perfect in the ability to make you feel like your biting into a fluffy carby roll!
I’ve used this magic dough for many recipes being savory or sweet!
MORE FATHEAD DOUGH RECIPES
My most popular use of this magic dough is my FATHEAD BUTTERY DINNER ROLLS, also for PIZZA, CALZONES and Cranberry DANISH!
You can make this ahead, just cook it and don’t frost it. Once cooled after cooking, cover and refrigerate.
Reheat in the oven at 350 with aluminum on top so it doesn’t get too browned for about 20- 30 minutes. Remove the cover for the last few minutes then top with the frosting before serving the morning you want these.
HOW TO MAKE AHEAD CINNAMON ROLLS
I prepared this recipe and DID NOT bake it. I covered it well and tight with plastic wrap and refrigerated it on Christmas Eve. The morning of Christmas I let it sit on the counter for 1 hour before baking.
The only difference I noticed was that it took about 25 minutes instead of 15 minutes to bake in order for the dough to fully cook and get browned. I also reduced the amount of sweetener as a few comments mentioned it was too sweet.
I was out of the Sukrin brown sugar sub so I used Swerve confectioners instead for the Cinnamon “Sugar”. I prefer the Sukrin though, as I felt and my hubby, the Swerve left a bit of an aftertaste. But as far as texture it was just as good as having made it fresh.
My TASTE TESTERS:
- Hubby- the carb and sugar lover actually LOVED these eating 3 of them! Claiming if I make these for Christmas he’ll not feel deprived at all or missing the kind from the can!
- The two youngest kids loved them as well.
- The picky teen, thought they were too sweet. UGH? Cinnamon rolls are meant to be a sweet treat. Anyway, I’ll take it, maybe his taste buds are changing and prefers less sweetness and for that I’m fine with.
CAN COCONUT FLOUR BE SWAPPED FOR ALMOND?
Unfortunately coconut flour and almond flour can not be equally swapped in a recipe. Coconut flour is very dense and you only need about 1/4 cup to every 1 cup of almond flour, a big difference. You also need more liquids using coconut flour.
I’d say please try my coconut flour cinnamon rolls before saying you hate coconut flour. But if you have an allergy to coconut simply look online for a keto cinnamon roll recipe using almond flour instead.
KETO NUT FREE CINNAMON ROLLS
Keto Low Carb Cinnamon Rolls (Fathead, Almond Flour Free)
Ingredients
Dough
- 2 cups mozzarella cheese part skim, shredded
- 3 ounces cream cheese
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp vanilla liquid stevia
- 1/2 cup coconut flour
- 1/2 tsp xanthan gum
- 1/4 tsp salt
- 1 tbsp baking powder
- 1/4 cup monk fruit allulose sweetener
Cinnamon “Sugar”
- 1/2 cup butter melted
- 1/3 cup monk fruit allulose brown
- 2 tsp cinnamon
Cream Cheese Frosting
- 3 tbsp heavy cream
- 3 ounces cream cheese
- 1 tbsp monk fruit allulose confectioners sweetener
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 400 degrees F.
- New Easy Method below in Notes or Combine the mozzarella and cream cheese and melt together either 2 minutes in a microwave or over the stove on low heat. Stir until smooth.
- Add the remaining dough ingredients, wet hand and thoroughly incorporate as much as possible.
- Roll the dough on a piece of parchment paper, top with another sheet of parchment since the dough is quite sticky, about 16 by 8 in.
- Slice into 12 strips. Set aside.
- Combine the melted butter, sugar free sweetener and cinnamon. Mix well to combine, use half the mixture to spread onto the strips of dough. Roll them up and place them on a greased or parchment lined pie dish. Use the remaining butter mixture to pour over the tops of the cinnamon rolls.
- Bake 15-18 minutes. While they are baking you can make the frosting.
- Add the frosting ingredients into a blender and blend until smooth.
- Once rolls are hot out of the oven spread the frosting over the tops of the rolls and enjoy!
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Oh my goodness, these have to be the best low carb treat I’ve ever made! I couldn’t even tell they were low carb, honestly. I usually steer pretty clear from both the low carb sweeteners and dairy, but I have been doing the 131 and really wanted cinnamon rolls for a change– and these are much better than a sugary version. I followed the recipe exactly, except that I rolled the dough out, smeared with butter, THEN cut. I didn’t find it to be an issue doing it that way, and it seemed simpler to me. Also, I subbed full fat coconut milk for the heavy cream in the icing. I know another reviewer said the frosting made the rolls sickeningly sweet, but I grew up on my mom’s homemade rolls with powdered sugar icing along with the ones from the store in a can, so I LOVE the super sweet icings. I actually made mine a good bit sweeter than the recipe. It took me waaaayyyy longer from start to finish than the recipe says it should have, but it’s worth it occasionally for something this good!
Thank you so much for your wonderful review!
You could lessen sweetness sweetness of the frosting by using some protien powder in 1/2-1 scoop (plain, vanilla, or cinnamon flavored) and less swerve sweetner. This is what I’ve done taste great.
I’ve been doing the keto diet for over 2 months and this is the first recipe that tastes just like an original version and not a diet version. It was delicious!! I did add 2 more tbsp of swerve in the cream cheese frosting just because I like things sweeter
Happy to hear that thank you!
I can’t wait to try these! How would you suggest to store them once they’re baked?
We kept them in the fridge and reheated individually.
So you said you revised the recipe to make it less sweet. Is the recipe here the revised recipe? I’d not, can you give us the measurements of what you changed? Thanks!
The revised recipe is the one here now.
I just made these tonight. Oh my gosh! It took everything in me to make myself put them away after eating two!! Sooo good! Tastes almost as good as Cinnabon! ?? I think coconut flour makes it taste better than the almond flour!
Can u make these without the xantham gum. Or substitute anything for it. I just don’t have any.
You could probably just leave it out, but it just helps with texture.
Can you substitute glucoomman?
You might be able to though I’ve not tested that so I can’t say for sure on the results.
Do you use Swerve granular or confectioners for the dough & frosting? I would think granular but you mentioned the confectioners for the cinnamon sugar so I just want to be sure!
You can use the granular in the dough, but either will work.
We made these for breakfast on Christmas morning. They are fantastic!! We’ll definitely be enjoying them again. Thank you!
Made them for Christmas morning. Followed the recipe exactly and they turned out great! My husband also follows a keto diet, he loved them. Even my daughters, 2 and 4, very picky eaters, loved them!
Made these for my christmas breakfast-made half the recipes and weighed the cheeses and measures all dry ingredients. They were absolutely perfect! I didn’t even need the frosting which did cut down on the calories. I snuck one Xmas eve, and was still in Ketosis the next morning. Definitely a keeer!
I made these tonight for breakfast tomorrow and I was super excited! I put them in the oven for 13 minutes (I always underbake first then add time if needed) and the tops wear charcoal and the middles were raw. I feel like 400 is too hot for these, and they might benefit from a longer time on a lower temp. Super bummed because the dough was DELICIOUS! I’ll try again another day.
The time and temp will depend on your oven. If yours were burned on top and raw in the middle then you need to make sure both the top and bottom elements are working. If the bottom element is not working ( or the oven is set to “broil”), the oven will keep the upper element on to maintain the temperature burning the tops while the middle is raw. If the thermostat in your oven is not working right it could also not shy off when the temperature is reached over cooking your food
How is 8oz 2 cups? By capacity 8oz is a cup. The dough was dry and brittle for me.
By capacity 8 ounces of a LIQUID would fill 1 cup. If you were to purchase an 8 ounce package of shredded cheese, it would not fill a 1 cup measuring cup, it would fill 2 cups.
By volume, 8 oz = 1 cup. Cheese is packaged by weight rather than volume, so 8 oz of cheese is half of a pound, not 1 cup. When cheese is grated 1 oz is about 1/4 cup, so 8 oz cheese will be 2 cups grated.
Made these today and they were absolutely delicious! I was a little skeptical about using mozzarella cheese in the dough but seriously I wouldn’t even know it was in there if I didn’t make them. I will definitely be making these again soon.
8 oz of cheese is 1 or 2 cups?
2 cups, not packed
I’m confused now??? In a previous reply you told someone 2 cup packed in ???
It won’t make too much of a difference if the cheese is packed in or not really, the biggest issue people were having is they were using 1 cup instead of 2 because my orginial amount showed 8 ounces of cheese, but 8 ounces in weight, not like liquid measurements which some got confused. So 2 cups shredded mozzarella is what works best in this recipe.
These look delicious! I want to try them soon but I don’t have the Sukron gold on hand. Is there an alternative to it? Or can we just leave it out? We don’t like thing super sweet if that helps. Thanks!
Just use Swerve or another sugar free sweetener.
I made these yesterday for the first time and they are seriously amazing!!! Very easy to make! My hubby who is usually only into chocolate, loved them too!
I will be making these and using the fat head dough for much more!
Thanks Alison!
My guess is that these could indeed be made a day ahead without baking as long as they were tightly sealed. Take them out of the fridge and let come to room temp and then bake. I am going to try this for Christmas. If anyone makes them like that before then, please let us know how it turned out. I am so excited to try these. I made the cranberry danish for Thanksgiving dessert and even the people who don’t eat low carb were asking for a second slice. I know this dough is fantastic!
Thanks for the great recipes.
I so happy to hear about the danish with non low carb family liking it! Thanks Tami, I’m going to make the rolls and not bake tomorrow for Christmas and hopefully they will be just as perfect as I made them before. Merry Christmas!
i dont have vanilla liquid stevia. can i omit?
Angela –
I didn’t have vanilla liquid stevia either, so I used plain liquid stevia with a little extra vanilla extract.
Oh my gosh, Brenda! I am SO making these for Christmas morning! When my kids were little we had a tradition of making the pillsbury cinnamon rolls and the orange rolls. These will be so good. And it is convenient to bake them ahead of time and only have to warm them up on Christmas morning and frost.
I hope you and your family have a very Merry Christmas!
Thanks Peg! Merry Christmas!
Thanks Peg and Merry Christmas!
Very very good. Easy if you follow directions. Must mix by hand. I rolled out, put on cinnamon butter then cut. Used a square pan. Yummy!!
Thanks Diane!
I made these and am still looking for a better cinnamon roll. They were a mess to try and roll up. I think it would work better to NOT cut into strips before rolling, but rather roll the whole sheet of dough then cut into rolls. My individual strips just broke apart as I tried to roll them. Eventually I got them into the roll shape but it was not easy. They tasted ok, but the frosting made them sickening sweet. If I was to try this recipe again I would add more cinnamon, perhaps some food grade cinnamon oil, and skip frosting them.
I’m sorry you had trouble. Sounds like you had trouble with the dough. First question, did you change out any ingredients? Did you really get the mozzarella melted well, mine was very pliable. Did you weigh out the ingredients? Just sounds like the dough was dry for you. My first time I made this I attempted the entire rolling of the dough and felt I could not get it super tight through the center, I had to re-roll each one. The next time I made them I felt it was best to get them nice and tight by doing it individually. As far as the frosting, you could have not added any sweetener then or just added a small amount then taste and adjust it, traditional Cinnamon rolls are commonly super sweet.
Hi Brenda! I just made these for the first time. Measured everything and my dough was very crumbly (but extremely tasty). The one thing I was not 100% sure about was the mozzarella. For the 2 cups should they be measured in a measuring cup or did you mean 16oz? I did it by measuring cup, which came out to 8oz of cheese. Thanks for any advice you many have!
I used a measuring cup as well for the 2 cups I pack it in. Crumbly dough before baking right? If the mozzarella isn’t melted enough it’s crumbly so reheating it will help. If you’re meaning these were crumbly after baking then I think they were baked too long.
Thanks. They were crumbly before baking. I will try melting the cheese even more next time. My rolls don’t look the greatest but they are DELICIOUS! Thank you!!
Hello I don’t ave coconut flour can I use almond flour
I also had a lot of issues rolling it out. My dough was not sticky at all when rolling and broke apart when trying to roll it. I made it using the alternative method of putting it all into a food processor and the microwaving it. I microwaved on high for 30 seconds at a time for a total of 2 minutes. They are baking now, so I am not sure of the texture. I used a package of whole milk mozzerella which said there was 2 cups in there. I was afraid to microwave it too much because of the egg already in the mixture. I didn’t want to cook the egg.
I too had the same crumbly before cooking issue! Pain in the butt but they still tasted good
Is there a way to make these wonderful looking cinnamon rolls dairy free?
Thank you for your many great recipes. I really enjoy your posts.
I’m not sure there’s a way to replace all that cheese which is basically what the dough consists of. I’d look for a low carb pizza dough recipe that is not this type of magic dough.
Can these be baked then INDIVIDUALLY frozen. I am the only one in the family following a keto diet and I sure don’t want the family eating these if they are not on the same eating plan as I am. I want to be able to freeze and eat one when I get a craving.
I think you could certainly do that wihtout trouble.
How do you reheat these? microwave?
We did reheat for 30 seconds in the microwave.
Brenda, I so appreciate your recipes and emails! They are so convenient to print and not hard to make. Thanks for doing this and please keep it up! I think I’ll try the cinammon rolls on X-mas morning.
Thank you Laurie!
Can you freeze these or make these ahead of time?
I’ve not tried freezing them but I think you could prepare as I did in the pie dish and not bake them, then freeze. Let thaw the night before you want to bake them.
They sure look yummy. I just can’t imagine the mozzarella cheese though in a sweet roll.
You will never ever know these are made with mozzarella cheese! On my list for Christmas brunch!
It’s seriously magical!
I made these and I used the 1/2 C coconut flour change but I did not pack the cheese into the 2 C measuring cup. I did cook them at 360 instead because I have had other issues with keto baking too much on the outside with higher temps. These rolls flattened out. They were good but even at 15 min at 360 the sauce was burning and they were flat. Wonder if it was because I had oven at lower temp? I measured all ingredients accurately except packing the cheese.
It’s amazing how this dough transforms, you really can’t tell it’s made of cheese!
My thoughts exactly!