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.
Rhonda
The batter tasted great but I’m not sure how the finished product will be because I’m just cooking it flat. I rolled it between parchment paper but it stuck and would not roll up. Decided to try to make little balls and cook it that way but still couldn’t get enough off of the parchment paper to even do that. This is a first for me. I’m used to tackling quite complex recipes but I’ve never had this to happen even though I’ve done a ton of baking with fat head dough too. Started reading through the comments to see if anyone had any tips but finally gave up. I’m positive the flavor will be good but it’s just like basically a fat head cinnamon pizza. So wanted the rolls!
Hope
I had the same experience just a pile of mush 😭
Maria Costa
this is sooo goooddd... thank you so much for this recipe. i'm 1 year doing keto and this was the best sweet recipe by far from the ones I tried
it tastes so good that it makes me feel guilty to eat it.
I made the mesure in metric and it was perfect.
🤗❤🙏
Indita
I made this and I can't stand the overwhelming taste of the baking powder, what am I doing wrong?
I was so looking forward.
Thanks 🙂
Brenda
You can leave it out but they won't get fluffy.
Peggy M.
P.S. I used the original recipe and it worked very well. I spritzed the parchment rolling papers with avocado oil spray, and patted the dough out, with a final roll with the rolling pin. Also, spritzed the pizza cutter before cutting 12 strips. I left them together to brush on the filling, and then rolled them into rolls. No problem at all. I also needed to leave them in The oven a bit longer to keep the pan of rolls from jiggling in the middle. The temp at the end was 205°F. I believe that my old oven needs an old fashioned thermometer in it!
Peggy M.
I was up really early, and made a batch. I sure hope you aren’t teasing us, because these taste better than Cinabons!
Thank you for the clear directions, and for your time to develop the recipe. I’ve been doing Keto religiously for a month, losing weight unbelievably, and was missing an indulgent breakfast treat. It’s a treat, but not terribly indulgent.
Thanks again!
Mary Buerkley
no aged cheese for me, but would cream cheese work instead of the mozzarella cheese?
Natalie
Oh girl. These were so good. I read through the whole thing before I made them. I followed the updated instructions where you added everything into the food processor and then microwaved the dough. I didn't have any problems rolling it out. When I took it out of the oven, there was a lot of melted butter. However, I let them sit for a few minutes and the butter was absorbed. These were amazing. They were even good the next day microwaved a few seconds. I'll be making them again. Thanks!
Brenda
Thank you Natalie!
Laura
Just made these! They're so incredibly good! Glad you tweaked the recipe because it came out perfect!
Nat Leblanc
Do you think they would freeze good? Thank you.
Keri
Just made these tonight...AHHH...MAZ...ING!fathead dough will never cease to amaze me. Thank you for bringing cinnamon rolls back into my life. ?
Amanda Lamb
I made these into lemon poppyseed rolls with lemon icing. I omitted the cinnamon sugar and vanilla and used 1/2 tsp lemon extract and a couple tablespoons poppyseed in the dough. I used a 1/4 tsp lemon extract in the icing and a tsp more erythritol sweetener than the recipe called for. It was very delicious but I did sprinkle a little coconut palm sugar on the frosting even though that is a tiny bit of sugar it really gave the lemon depth with it's rich deep flavor.
Brenda
Thank you for sharing!
Jo Ellen
Just made these for the first time and they were simpe and delicious! Question: I also found a great almond flour "pretzel" recipe that adds a small amount of yeast for flavor. Has anyone tried that with these rolls? Or with coconut flour at all? I have such fond memories of yeasty cinnamon rolls from childhood...
Meghan
Has anyone tried this without the eggs?
Marie
Hi! I want to make these for a family reunion on father’s day but I don’t have any xanthan gum on hand. Can I use agar agar as a substitute? Any recommendations for the ratio?
Brenda
I've not used agar agar so not sure how it much in ratio to xanthin. Best bet is to just leave it out, they will still be good.
Phil
This worked very well , I rolled my dough up and then cut it with a pizza cutter worked very well , andcthey where very tasty , thank you
Joan
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.
Lisa
I'm so sad that this recipe didn't work out for me either. All of the cinnamon and butter ran out at the bottom leaving the bread almost tasteless. I weighed everything out, and followed the instructions exactly, but still had a lot of difficulty keeping the dough together. The quest for keto cinnamon rolls continues..
Bonnie
I finally made these this morning and they were diabetic hubby approved! I didn't have any trouble with the dough..it was pliable. I melted the mozzarella & cream cheese over low heat on the stove, had the dry ingredients blended befor adding & mixed with a wooden spoon in the pan until mostly blended. Then I wet my hands and kneaded it on the parchment paper before rolling out. No problems!! I made 1/2 the recipe for the frosting to try but prefer them without! Delicious!! Definitely a keeper!
MICHELE M MANCIONE
These are good. I've made others but these taste much better. And the idea of mixing in Cuisinart first was great. I was almost tempted NOT to microwave it was so smooth ...but I did. Thank you for a great recipe.
Susan E Hoefer
Loved your Fathead Pizza Rolls!
Lynn Arroyo
Hey Brenda,
Not sure what happened, I left a comment on here a couple months ago but it never posted*shrugs*..oh well, I just wanted to say these are the best things ever and I shared your recipe on my keto/low carb board on FB and it got rave reviews as well. Originally when I made this, I too felt it was super messy and I was unsure how the dough would turn out because it seemed really dry but magic happened and they were amazing. However, I came on here to make them again today and I saw your update about mixing everything in the processor and then putting it in microwave..OMG what a difference. That dough was soooo easy to work with and it did just beautifully with barely any mess and cleanup a breeze. I decided this time to roll it up and then cut it and I like that way much better. Thank you again for this awesome recipe:)
Brenda
Glad you liked my new method, I love it too!
Olivia
I rolled altogether in the parchment paper, like you would a yule log, and then cut the dough and it worked really well. No handling of the dough with my hands really so it didn't crumble or get hot.
They are in the oven - so excited to try!
Ruth Ackermann
Wow! Best keto “bread” I’ve tried so far! I did roll out my dough then spread the butter/ sugar mixture.. i think next time ill do like i do with “not keto” cinnamon rolls and spread soft butter and then sprinkle the cinnamon sugar on... but they rose nicely and are wonderful! Thanks !
Lindsay Schneider
I just made these today and I think the taste is fabulous! My strips did crumble a bit so next time I'll melt the cheese a bit more. I did find I had a pool of butter in the bottom of the pan though. I followed the directions so maybe next time I won't pour extra butter on top. It kind of made more of a cinnamon mush - a great tasting mush! I've learned a lot for my second time around. Thanks for the great recipe! Love that there is no almond flour!
Necoh Mitchell
I have everything except the liquid vanilla stevia. What plus vanilla extract could be used? I'm not sure how concentrated the liquid stevia is.
Thanks!
Janice Hamre
In previous comments it was mentioned 8 oz of cream cheese but reading the recipe for dough it calls for 3 oz & frosting also 3 oz not 8 oz. is the recipe correct with the amounts of cream cheese? I’m really wanting to try these tomorrow but I don’t have any mozzarella cheese I only have Swiss & cheddar cheese. I can see now I’m going to have to keep mozzarella cheese in my fridge.
Brenda
The recipe is correct as written. The 8 ounces you saw in the comments was for the mozzarella which was confusing people. It's 2 cups mozzarella or if you weigh the mozzarella is weighs 8 ounces so because that was confusing people I removed it and just wrote it as 2 cups. The cream cheese has stayed exactly as you see in the recipe.
Rose
I haven't tried the end result yet. I did however have an issue with the dough cracking when I tried to roll. The dough formed well and rolled well but once I tried to roll it then it just cracked and broke 🙁 any idea how to prevent this next time?