Low Carb Cinnamon Rolls

These low carb cinnamon rolls are the perfect way to start the day! Keto, gluten free, sugar free and LCHF recipe made with FatHead dough.

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I've been really enthusiastic recently about FatHead dough – I even wrote the Ultimate Guide to FatHead Dough! But all my recipes so far have been savory – so it was time to mix it up a bit! 

I didn't change the basic dough recipe at all – and it doesn't taste as cheesy as you might think! You can tell, however, that the dough is savory, so if you think that this might bother you then you could always add a little sweetener to the mix. But the overall taste is sweet, filling, and definitely comforting!

Check out all my low carb brunch recipes!

How to Make Low Carb Cinnamon Rolls

Make the fathead dough base by combining shredded mozzarella and cream cheese together in a bowl. Microwave for 1-2 minutes or until melted. 

Add almond flour and a beaten egg, and stir to combine. It might not look much like dough at this point! Allow the dough to cool enough to handle, then knead until smooth. If it is still sticky or stringy, add a little extra almond flour.

Place it on a large silicone mat and roll it into a rectangle using either your hands or a non-stick rolling pin. 

To make the filling, combine butter,  low carb sweetener (I used Lakanto – get 20% off if you use coupon code SAFTC!), and ground cinnamon in a small saucepan. Cook over a low heat until the butter has melted and the sweetener has dissolved. Allow the mixture to cool for 5-10 minutes so that it thickens up slightly.

Spread the cinnamon mixture over the dough, spreading to the edge on three sides and leaving one long side clear. 

Roll up the dough from the opposite side that is clear, towards to the clear edge. 

Use a non-sharp palette knife or spatula to cut the dough into 16 slices. Place the slices in a baking dish (I love my Le Creuset!). By the way, if you want to prepare this dish in advance, you can make it up to this stage, then cover and store in the fridge until needed.

Bake in a preheated oven for 15-18 minutes, or until the dough is cooked through and golden brown on the top. 

Serve warm. Your guests and family are going to love them!

I decided to serve the cream cheese frosting separately – because sweetness preferences vary wildly in our house! Just combine cream cheese, butter, Lakanto powdered sweetener or Confectioner's Swerve, vanilla extract and unsweetened almond milk to a small saucepan. Cook over a low-medium heat until a smooth sauce has formed. 

Update: Check out my new recipe for low carb icing and glaze! It would be great with these cinnamon rolls!

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Low Carb Cinnamon Rolls

Yield: 16 cinnamon rolls

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

These low carb cinnamon rolls are the perfect way to start the day! Keto, gluten free, sugar free and LCHF recipe made with FatHead dough.

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Ingredients

For the filling

• 1½ oz butter
• ¼ cup classic Lakanto, or similar sweetener
• 1 tbs ground cinnamon

For the dough

• 1½ cups shredded mozzarella
• 2 tbs cream cheese
• 1 cup almond flour
• 1 egg, beaten

For the frosting

• 1½ oz (3 tbs) cream cheese
• 2 tbs butter
• 1 tbs Lakanto powdered sweetener
• ¼ tsp vanilla extract
• 1 tbs unsweetened almond milk

Instructions

1. Preheat the oven to 350F.
2. To make the filling, combine butter, sweetener, and ground cinnamon in a small saucepan.
3. Cook over a low heat until the butter has melted and the sweetener has dissolved. Allow the mixture to cool for 5-10 minutes so that it thickens up slightly.
4. To make the dough, combine the shredded mozzarella and cream cheese together in a bowl. Microwave for 1-2 minutes or until melted.
5. Add almond flour and a beaten egg, and stir to combine.
6. Allow the dough to cool enough to handle, then knead until smooth. If it is still sticky or stringy, add a little extra almond flour.
7. Place it on a large silicone mat and roll it into a rectangle using either your hands or a non-stick rolling pin.
8. Spread the cinnamon mixture over the dough, spreading to the edge on three sides and leaving one long side clear. Roll up the dough from the long filled side towards the clear side.
9. Use a non-sharp palette knife or spatula to cut the dough into 16 slices. Place the slices in a baking dish.
10. Bake for 15-18 minutes, or until the dough is cooked through and golden brown on the top. 
11. For the frosting, combine all ingredients in a small saucepan and cook over a low-medium heat until a sauce has formed. Pour over the cooked cinnamon rolls or serve on the side.

Notes

5g net carbs per serving of 4 cinnamon rolls plus frosting. This recipe makes 16 rolls.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  AmazonBasics Silicone Baking Mat Sheet, Set of 2
• 
  Swerve Confectioners Sweetener (12 oz with Measuring Spoons)
• 
  Le Creuset Oval Au Gratin Dish, 1.7-Quart, Marseille

Nutrition Information

Yield 4 Serving Size 4 rolls
Amount Per Serving Calories 366Total Fat 31gSaturated Fat 13gCholesterol 104mgSodium 378mgCarbohydrates 7gNet Carbohydrates 4gFiber 3gSugar 1gProtein 15g