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 ¼ 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 teaspoon vanilla extract
- ½ teaspoon vanilla liquid stevia
- ½ cup coconut flour
- ½ teaspoon xanthan gum
- ¼ teaspoon salt
- 1 tablespoon baking powder
- ¼ cup Swerve sweetener
Cinnamon "Sugar"
- ½ cup butter melted
- ⅓ cup Sukrin Gold or use Swerve brown sugar
- 2 teaspoon cinnamon
Cream Cheese Frosting
- 3 tablespoon heavy cream
- 3 ounces cream cheese
- 1 tablespoon Swerve confectioners sweetener
- ½ teaspoon 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.
Amy
Really great treat. Mine took much longer to bake - 10+ minutes longer but they came out beautifully!
De
Can you use egg whites instead?
Ande
These are amazing! The dough needed a lot of handwork (more than almond flour fathead dough) but that was ok with me. Instead of sukrin or swerve I used Splenda Naturals stevia which is erythritol and stevia extract. I also didn’t add the butter on top until the last few minutes because I forgot lol. I left off the frosting because I didn’t think they needed it. But I just had to leave me 2 cents that these are my absolute favirite cinnamkn roll recipe. Thank you!
KR
Just a note that, while the might be delicious, if you use Surkin, they will not be gluten free as it contains malt.
Nichelle
What can I substitute for the vanilla liquid Stevia? I have, but don’t like the taste, Original liquid Stevia, which I could use but would I increase the vanilla extract to get the vanilla taste?
Brenda
Yes just use a bit more vanilla extract.
Dana
Love these! Amazing! Tastes just like the regular flour cinnamon rolls I remember pre- celiac's. Didn't care for the frosting, but they were great with butter.
Can't wait for more recipes with this dough.
Thank you Sugar Free Mom!
Lori
I just made these and the dough was very dry and crumbly. Could not salvage any of the ingredients. Measured and weighed exactly and could not even roll out the dough. I knew right away that the dough would not work.
Frustrating.
Connie
I had trouble with the dough, too. It turned out very crumbly and wouldn’t hold together well enough to roll up. I had to roll up broken sections. I combined the ingredients thoroughly; in your video, your dough doesn’t appear to be very well combined. There is a definite marbling in your dough which was absent in mine. Apparently there is a breaking point when mixing the dough when it will lose adhesion. Coconut flour is always tricky! I proceeded with the recipe. My strips were quite crumbly! Other issues: all the butter ran out all over the bottom of the pan. I added extra cinnamon (1/2 T) but could barely detect cinnamon in the finished rolls. Had to sprinkle cinnamon on top of the frosted roll in an effort to capture somewhat of a cinnamon flavor. Rolls and frosting were not very sweet. I would prefer a frosting with less or no cream cheese. The cream cheese flavor was overpowering. To re-work the rolls, I’d add a combination of almond and coconut flours, use softened (not melted) butter and a lot more sweetener. I’d use powdered sweetener with cream and vanilla for the frosting. I used Pyure brand sweetener. Swerve has a cooling effect on the tongue and often a granular texture to a finished product.
Sarah
The rolls were just OK, for someone who is used to low-carb eating. The kids did not like them (do not typically eat low carb). The frosting was yummy but I couldn't get past the fat-head dough taste mixed with sweetners. Just not the dessert for me. They did turn out beautifully, though!
Edie
I was really excited, they ssounded so good. Then I was totally deflated with the first ingredient...Cheese!
Totally off my list. Also, since I've been doing lo carb, I've become sensitive to coconut products.
It would be really nice to have some of the good sounding recipes.
Brenda
You should Google fathead dough to see all the creations with it and the number one is ingredient is mozzarella and cream cheese. Don't knock it till you try it, there is no cheesy taste at all.
Jessi
I know you've answered a ton of questions about the use of sweetener however I hope you'll answer just one more. Seeing as how this recipe calls for coconut flour, do you think coconut sugar would work in replacement of the gold stuff?
Brenda
Yes you could replace the sugar free fiber gold with coconut sugar although that is sugar and you're calories and carbs will increase as well.
Traci
Do you think I could use Splenda as the sugar replacement?
Brenda
You could if you prefer that.
Missie
Very good! I was impressed with the taste and consistency. A little work with the dough but it was worth the effort. Thanks for sharing!
Regina
can you not use the liquid stevia and i have had another recipe that said to roll dough between 2 sheets of parchment because the dough was sticky and it stuck to both sheets...how do you not get it to stick to the parchment if it is sticky? I do not want to waste anymore ingredients(very tight budget) trying something like this but it sounds and looks wonderful would like to try.
Brenda
It slightly sticks to the parchment but I very slowly peel if off the parchment and haven't lost any dough that way.
karen
These are truly amazing! I am eating one right now! Thank you so much for making low carb more fun and very tasty!
Madison Haney
What are the net carbs for this? (Still learning to count carbs)
Brenda
Right under the recipe notes, 3 net carbs.
Harold Ribot
Hello Brenda,
Would I still use the same amount of sweetener if I'm using the Sukrin Gold instead? Thank you.
Brenda
Yes same amount is fine.
Anne
My 3 year old helped me make these today! She loved them but says no frosting please, ha! My husband really liked them too. He's hit or miss with my low carb baking but these are a winner. They are pretty rich so one hit the spot. I baked them a little longer than recommended, maybe 20-22 min. I added a little extra swerve to the frosting as well. The true test will be my picky 6 year old at breakfast tomorrow. If he doesn't like them, more for me!
Brenda
Wonderful! Happy to hear you all liked them!
Dawn Reagan
Finally made these today. I made a similar recipe before, so I knew how to handle the dough and roll it up as a unit, then cut into 12. I had to use Splenda, though, as I didn’t have enough Swerve, so there was not much browning, and I used the shortest cook time. They came out quite good, anyway. I snarfed one up as soon as I got them frosted! Yum!
Samantha
Do you think I could use this recipe with almond flour instead of coconut flour? Will it act the same?
Brenda
No unfortunately you just can't easily swap almond and coconut. I adapted mine especially for use with coconut since my son has a tree nut allergy. I'm sure you could Google fathead dough and you'll find a ton of recipe using almond flour.
Samantha
Thank you! I’ll look for one! Or maybe I’ll just buy some coconut flour! 🙂
mary
so i had trouble with the dough. I used the stove top method and melted the mozza and cream cheese in a frying pan. i felt it was nicely mixed. i put all the other ingredients in a separate bowl in the order the way they were listed above. I then put the heated dough into the bowl and mixed. but it never became elasticky and turned out very crumbly. It did stick together but when i tried to roll it out it just would break apart. I used dry measure cups to measure my ingredients. but they were level and not heaping. I'm not sure if i mixed the dough too much or if i kept at it, if it would have become more like the fat head dough i am use to making which is smooth, sticky and elastic. any idea what i did wrong?
Brenda
Sounds like the dough wasn't melted enough and just needed to be reheated to make it more pliable.
mary
thanks. going to try them again today!
Pamela
Make sure you're using enough mozzarella cheese. 8oz shredded is 2 dry cups. That's a common mistake and would make the dough dry.
Daphne
Hi, we don’t have liquid stevia at our local stores. Can it be replaced with something else or omitted altogether? I can’t wait to try these this weekend! Thank you!
Brenda
I would use more of your favorite sweetener you prefer.
Jenn Fowler
Made these for the first time last weekend. They were soooo good. Very filling because of the cheese. I will probably roll them out a little thinner next time. I only got 9 rolls and they were a little too thick. Great recipe!
Amanda
These were delicious!!!
Josh Tucker
Brenda,
Thank you. These are awesome. Do you have the nutrition facts for the rolls with out the frosting. And what else can you use the "dough" for.
Brenda
Sorry I don't have the nutrition info without the frosting. I've used this dough for many recipes and they are posted on my website. I've got a cheese danish, pizza, pizza pockets, and the BEST Cheesy ROLLS you've ever had!
Theresa
I searched for cheesy rolls on your site but didn’t find anything with that name, can you put a link to that recipe? Thanks!!