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.
Beatrice
So excited to find this as I've only been on Keto 3 weeks and I'm not sure how I'm going to get through Christmas without cheating!! Hopefully this will help. I do have a few questions though.
I live in Italy and don't have access to Swerve. Can I use plain powdered erythritol instead?
I can't stand the taste of Stevia. Can I leave it out (or slightly up the amount of erythritol)?
In Italy we don't have the "dry" gratable mozzarella, only the fresh kind kept in water. It won't grate but I can pull it apart with my fingers. Will that work?
Thanks so much for the recipe and for answering my questions!!
Brenda
Yes to the powdered erythritol but the fresh mozzarella has too much moisture. I tried it myself and the buns didn't hold their shape and took forever to cook. Can you try drying out the fresh mozzarella using a cheesecloth overnight in the fridge?
Paula
Does anyone have metric weights for the ingredients? When baking with coconut flour I prefer to weigh.
Brenda
At the bottom of the recipe you can use US or metric. Click metric.
Cassandra
Can you use cheddar cheese instead of mozzarella?
Brenda
I'm not sure cheddar would work as I've not tried that sorry!
Mike
How do these genuinely taste? Every keto friendly baked items we've made from online recipes have tasted disgusting. Even those that pronounce themselves the best pancakes ever, or words to that effect. I'm struggling to enjoy food while on this meal plan.
Karla
I love your recipe, but, I am having issues with my cooking time and temp. What do you recommend I do? I baked it at 400 for 15 mins and some were burnt on the edges and not cooked through in the middle.
Should I reduce the heat to 375 and cook them for like 1/2 hr? Or should I start at 350?
Brenda
I would say try 375 for 20 minutes then check they are nice and puffed up, if not then let them cook another 5-10 minutes and check again. Hope that helps!
Tera Ross-Greene
I forgot to mention, but I used Erythritol as my sweetner, and I used the measurements listed in the recipe - my rolls were the perfect amount of sweetness.
Tera Ross-Greene
Thank you so much for sharing this recipe! I made this last night and they were a hit. Mine were not as pretty as yours, but they tasted delicious.
Brenda
Thank you!
Terri
I could not believe how good these were (and easy too)... It was a lot less messy than what I was expecting. My husband will probably want me to make these every weekend now. Thanks for sharing this delicious recipe.
Pam
Anxious to make these. Can I sub glucomannon for the xanthan gum?
Brenda
I have not tried that substitute but I think it would work. Please come back and let me know how they turn out for you.
Vickie
Hi I use Truvia. How much would I need to use please seeing its sweeter than other sweeteners. Thankyou in advance.
Brenda
I'd probably reduce by half.
Jo Ellen Keigley
Can Monk Fruit Sweetener or Coconut sugar be substituted for Sukrin and Swerce?
Elaine
Hi, can you substitute coconut flour with almond flour?
Brenda
Sorry no other ingredients would need to change to make that work.
Connie
Made these cinnamon rolls this morning. Followed instructions and they were delicious. Not over sweet at all.
Cecilia
I found that gelatin is a good replacement for xanthan gum. Do you think it would work?
Brenda
I think it would.
Jazmin
Can I make this without the xanathan gum?
Brenda
yes
Sarah Johnson
I made it with my 5 year old daughter and I think we messed something up. Everyone on here keeps saying how rich it is but I didn't taste it. First time on keto and making cinnamon rolls. They're super filling for me and my daughter. Overall if you're not used to coconut I would find a substitute for it.
Irene Upham
This is by far the best thing I’ve ever made! The second time I made these I made a double batch for my friend (who is also keto and her husband - who is not keto and a picky eater) ate half the pan! Seriously these are amazing!
I did end up baking them about 15 min longer than the recipe called for. Could be my oven but when I went to pull them out they weren’t browned at the edges, the middle looked raw, and there was a lot of liquid in the pan. I put them back in about 15 min and they were perfect!
Another note: Before finding this recipe I tried other recipes for cinnamon rolls made from almond flour. They were ok but texture was off and grainy. The coconut flour is far superior in my opinion for this recipe
Thank you Brenda for your incredible recipes!
Brenda
Thanks so much Irene!
Brandy
Omg, I have to try this! I followed a link here from someone who made this recipe because I thought it looked delicious, but I was already sure it was going to be made with almond flour, which my boyfriend can't have. So I was excited to see it was nut free! Finally, a keto friendly dessert that everyone in my household can enjoy.
Anna Grove
what it i don't have xanthan gum. can i make it without? tx
Brenda
Yes but it is wonderful for texture.
Marcella Rice
Ah! Please forgive for my first comment--if I had read the entire article I would have understood the changes; anxious to try it.
Marcella Rice
After reading the recipe and all the comments I am wondering why regular fathead dough is not used? Just to make it "your" recipe?
Marie
In an earlier post she said it was because her son had a tree nut allergy. 🙂
Elaine
Ridiculously good 🙂 Very reminiscent of Cinnabon (for those who have been off sugar for long enough).
I missed the notes about 2c shredded cheese equalling 8oz. My 2c was only 5oz, but still turned out quite nicely. I'm excited to try again with 50% more cheese!
I did find the dough both sticky and crumbly (not a dry crumble, just unstretchy compared to regular flathead dough), but as soon as I got it between two silpat mats, rolling and shaping it wasn't a problem. Considering the delicate nature of my dough (possibly due to too little cheese), it seemed so much simpler to spread, roll, then cut. I slowly rolled the mat up, and after the initial flop/fold over, the rest slid off the mat easily.
To keep it gluten-free, I subbed swerve for the sukarin gold, and mixed in a quarter teaspoon of blackstrap molasses with a few drops of rum extract. My butter filling did run out the bottom quite spectacularly, but most of it soaked back into the rolls while cooling. I wonder if the sukarin would have held it a bit better? For more of a kick, I might try adding cinnamon oil or pumpkin spice next time.
I powdered my swerve for the icing, but otherwise thought it was just right as written!
Overall, so glad I tried this! Reading through the comments, people really need to get over the fact that the dough is made with cheese. I highly recommend adding weight measurements to the recipe for the cheese, coconut flour and butter.
Thanks for sharing!
Boymom
Delicious thanks you for this recipe. My only tweak was to use only 1\2 cup coconut flour. Next time I will add two more tablespoons and see how it comes out. So tasty.
Sam
So. Crumbly. I couldn't make anything out of the dough. I've made a lot of mozzarella dough and never had it come out crumbly. Disappointed.
Cindy Begley
I just found this recipe and tried it. From a taste perspective they are wonderful. My picky eater husband liked them, too. My only problem was the dry texture of the dough which made them difficult to roll up. The final roll looked really ragged. I had actually nuked the cheese more than specified to get the creamier texture, so I'm thinking there's got to be a slight adjustment of ingredients to make the dough hold together better. But, overall I'm very happy with these!
Jacky
I just have to say that “I am in heaven” when I bake these rolls. They are even tastier than the real sugar and wheat flour ones. I have made these 3 times already and I get requests from family memebers to make them again. Thank you so much for these keto cinnamon rolls! Just one questions,how do I get strips from comming apart when rolling them?? Makes no difference on the taste but I just wanted to know ?
Brenda
What a wonderful comment Jacky, you made my day thank you!