• Marisa Louise

The Fluffiest Keto Cinnamon Rolls

Updated: Dec 26, 2020

These low-carb cinnamon rolls taste so similar to the real-deal while only containing

4 grams of carbs per roll! Yeasty, soft, fluffy, warm, cinnamon-y and gooey--you'll

fall in love just as much as I did!

I can seriously smell the warm and gooey cinnamon yeasty-ness coming from this shot!

I discovered the MOST perfect breakfast dish to make this Christmas season!

Introducing the yummiest, fluffiest, and most-gooey LOW-CARB cinnamon rolls!

You guys, this recipe exceeded my expectations by far! They taste so similar to

the good, old-fashioned cinnamon rolls that you kind of feel guilty when eating! ;)

(All the credit for this recipe goes to those over at gnom-gnom.com )

There's only 4 grams of carbs per roll, + they're gluten, grain, and sugar-free—and no one will ever know! I love how the whey powder adds a nice little kick of protein, and how the grass-fed butter adds extra nutrients to make it extra satiating and filling.

Reading the recipe straight from the actual sight is what I recommend, because she

provides many, many tips and tricks to make these the yummiest they can be! But I'll

post the simple ingredients, measurements and instructions below. Here's the link to her recipe again! --> Gnom-Gnom Keto Cinnamon Rolls


The Fluffiest Keto Cinnamon Rolls

- Serves 8-9 small rolls -


  • 1/4 cup sour cream (or coconut cream + 2 tsp apple cider vinegar)

  • 3 tablespoons water (lukewarm between 105-110°F)

  • 1 tablespoon maple syrup (to feed the yeast!)

  • 1 tablespoon active dry yeast

  • pinch ground ginger

  • 2 1/4 cups almond flour

  • 5 tablespoons psyllium husk powder, or 6 Tbsp golden flaxseed meal

  • 5 tablespoons whey protein isolate

  • 4-6 tablespoons erythritol, to taste

  • 2 1/4 teaspoons xanthan gum

  • 2 1/4 teaspoons baking powder

  • 1 1/4 teaspoon salt

  • 3 eggs, room temperature

  • 1 1/2 tablespoons unsalted grass-fed butter (or ghee/coconut oil) melted and cooled

  • 1 tablespoon apple cider vinegar


  • 3 tablespoons grass-fed butter, softened

  • 4-6 tablespoons erythritol, to taste

  • 2 tablespoons ground cinnamon


  • 8oz cream cheese, at room temperature

  • 1-2 Tbsp maple syrup (optional)

  • 1/4 cup monkfruit powdered sugar, to taste

  • 1/3 cup tapioca flour

  • 1 teaspoon vanilla extract

  • Zest and juice from 1 ripe orange

  • A small pinch of salt


  1. Line with parchment paper and grease with butter the bottom of a 9x9 pan. Set aside. Prepare a work station for rolling your cinnamon rolls by placing a 9x9-inch piece of cling wrap on the counter, a small bowl of water (to wet your fingers) and some oil to spread the dough (avocado oil works great here).

  2. Mix sour cream, water and maple syrup (to feed the yeast, see notes) in a small bowl. Heat up over a water bath to 105-110°F. And if you don't have a thermometer it should only feel lightly warm to touch. 

  3. Add yeast and a dash of ginger to a large bowl. Pour *lightly warm* sour cream mixture over yeast, cover bowl with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly, if it isn't start again (too cold water won't activate the yeast and too hot will kill it).

  4. Mix your flours while the yeast is proofing. Add almond flour, golden flaxseed meal, whey protein powder, sweetener, xanthan gum, baking powder, and salt to a medium bowl and whisk until thoroughly mixed. Set aside. 

  5. Once your yeast is proofed, add in the eggs, lightly cooled melted butter (you don't want to scramble the eggs or kill the yeast!) and vinegar. Mix with an electric mixer for a minute or so until fully mixed. Add the flour mixture in one go, mixing quickly until thoroughly incorporated. The dough will become very sticky, so you want to work quickly to get it mixed properly. Use a wet spatula to gather the dough into a ball. 

  6. Divide the dough in 3 so you work in batches, important if you've never worked with this dough (you can roll it all in one go after you get some practice!). Lightly oil the piece of cling film and place dough on top, spreading it with your wet fingertips onto a roughly 7.5x9-inch rectangle. Spread this with generous amounts of softened butter and sprinkle with a lot of cinnamon sugar. Using the cling film as an aid, roll the dough as tightly as you can and sealing the edge with your wet fingertips. Carefully wet the blade of a sharp knife and cut into three if you divided the dough in thirds. Turn the rolls and lightly press them down with your palm.

  7. Transfer cinnamon rolls to prepared pan. Cover with a kitchen towel and place in a warm draft-free space for 50-60 minutes until the dough has almost doubled in size. How long it takes depends on your altitude, temperature and humidity- so keep an eye out for it every 15 minutes or so. 

  8. Preheat oven to 400°F/200°C while the dough is proofing. 

  9. Make the glaze while the rolls are proofing by creaming together with your mixer the cream cheese, powdered sweetener, maple syrup and tapioca flour until light and fluffy. Add in the vanilla extract, orange juice, zest and salt. Adjust sweetness to taste. Leave this frosting *covered* at room temp until rolls are done baking.

  10. Place the pan over a baking tray and transfer gently into the oven. Bake for 17-25 minutes until deep golden, covering with a loose foil dome at minute 8 (they brown very quickly!). Just be sure that the foil isn't resting directly on them. You can do less baking time for gooey-er rolls and longer for more bread-y ones. 

  11. Spread glaze on top right out of the oven (though skip the glaze for the ones you're not planning on eating on the same day!). Also keep in mind that some slight deflating is normal, don't sweat it!

  12. Keep stored in an airtight container (or tightly wrapped in cling film) at room temperature for 2-3 days, warming them up before serving. ENJOY!



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