Keto Cinnamon Rolls That Actually Taste Like the Real Deal (No Sad Almond Brick Here)

You want warm, gooey cinnamon rolls without nuking your carb count? Cool. Because these keto cinnamon rolls deliver that bakery smell, that soft center pull, and that “wait… how is this keto?” moment.

No bland hockey pucks, no weird aftertaste. Just crave-worthy rolls you can whip up on a weeknight and flex on brunch guests with. If you’ve been burned by dry, crumbly low-carb bakes before—this is your redemption arc.

What Makes This Special

These rolls use a hybrid dough that’s low-carb but actually tender.

No, not a fathead dough that tastes like pizza in a wig—this version blends almond flour, a touch of coconut flour, and melted mozzarella for structure without the rubbery chew. The cinnamon-sweet core is powered by brown-style erythritol that caramelizes like sugar, giving that signature gooey center.

We’re also leveraging baking powder and a little cream cheese to keep things soft and bouncy. The icing?

A silky vanilla cream cheese frosting that melts into the spirals while they’re still warm. It’s bakery vibes, minus the blood sugar drama.

What Goes Into This Recipe – Ingredients

• For the dough:
  • 1 3/4 cups fine almond flour
  • 2 tablespoons coconut flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1 1/2 cups shredded low-moisture mozzarella (part-skim)
  • 2 ounces cream cheese, softened
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon melted unsalted butter (for brushing)
• For the filling:
  • 3 tablespoons unsalted butter, softened
  • 1/3 cup brown sugar substitute (erythritol/monk fruit “gold” style)
  • 1 1/2 tablespoons ground cinnamon
  • Pinch of nutmeg (optional)
• For the icing:
  • 3 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1/3 cup powdered sweetener (erythritol/monk fruit blend)
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons heavy cream (to thin)
  • Pinch of salt

The Method – Instructions

1. Preheat and prep: Heat oven to 350°F (175°C). Line an 8- or 9-inch round pan with parchment and lightly grease the sides.
2. Whisk dry ingredients: In a mixing bowl, whisk almond flour, coconut flour, baking powder, and salt until evenly combined.
3. Melt the cheese base: In a microwave-safe bowl, combine mozzarella and cream cheese.

   Microwave in 20–30 second bursts, stirring, until melted and homogenous. It should look like a glossy dough ball.

4. Add eggs and vanilla: Quickly mix in eggs and vanilla to the warm cheese mixture. It may look separated—don’t panic.
5. Form the dough: Add the dry mix to the cheese mixture.

   Use a sturdy spatula, then your hands, to knead until smooth. If sticky, let it rest 2–3 minutes; the coconut flour will hydrate.

6. Roll it out: Place the dough between two sheets of parchment. Roll into a rectangle ~10×14 inches, about 1/4-inch thick.

   Peel off the top parchment.

7. Make the filling: Stir softened butter, brown-style sweetener, cinnamon, and nutmeg into a paste. Spread evenly over the dough, leaving a 1/2-inch border on one long edge.
8. Roll it up: Starting from the long edge opposite the border, tightly roll the dough into a log using the parchment to help lift. Seal the seam by pinching gently.
9. Slice: Use a sharp knife or unflavored dental floss to cut 9 even rolls.

   Place cut-side up in the prepared pan, spaced slightly apart.

10. Brush and bake: Brush the tops with melted butter. Bake 18–22 minutes, until lightly golden and set at the edges. Don’t overbake if you want that soft center.
11. Mix icing: Beat cream cheese, butter, powdered sweetener, vanilla, and salt.

    Add heavy cream 1 tablespoon at a time until smooth and spreadable.

12. Finish: Cool rolls 5–10 minutes. Spread icing over warm rolls so it melts into the swirls. Serve immediately for max joy.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 5 days.

Reheat in the microwave for 15–20 seconds or in a 300°F (150°C) oven for 6–8 minutes. The texture rebounds nicely with gentle heat.

To freeze, wrap unfrosted rolls individually and freeze up to 2 months. Thaw overnight in the fridge, then warm and frost. Pro tip: Freeze the icing separately in a small bag and snip the corner to pipe it on—instant bakery moment.

Health Benefits

• Low net carbs: Almond and coconut flours keep net carbs down compared to wheat flour, supporting ketosis and stabilizing energy.
• Higher fat, satisfying: Butter, cream cheese, and heavy cream deliver satiety, so one roll can actually do the job.

  Revolutionary.

• Gluten-free by default: Great for gluten-sensitive folks without sacrificing texture.
• No refined sugar: Using erythritol/monk fruit blends keeps the sweetness without the crash. FYI, it doesn’t spike blood sugar in most people.
• Protein assist: Mozzarella adds a bit of protein, helping with fullness and muscle repair. Not a steak, but not nothing.

Pitfalls to Watch Out For

• Overbaking: Keto doughs brown fast; pull them when edges set and centers are still soft.

  Dry rolls = sad brunch.

• Sticky dough: If it’s sticky, rest it 2–5 minutes or chill briefly. A light touch of oil or damp hands helps with rolling and shaping.
• Grainy sweetener: Use powdered sweetener for icing; granulated will stay gritty. For filling, brown-style granules are ideal.
• Rubbery texture: Overheating the cheese mixture or adding too much mozzarella can make the dough tough.

  Measure accurately.

• Flavor flatness: Don’t skip salt and vanilla. They make keto bakes taste “real,” not diet-y.

Different Ways to Make This

• Pecan sticky version: Scatter chopped pecans in the pan with a tablespoon of melted butter and extra brown-style sweetener before adding rolls.
• Maple vibe: Add 1/2 teaspoon maple extract to the icing. Zero actual maple syrup needed, zero regrets.
• Protein boost: Swap 2 tablespoons almond flour with unflavored whey isolate to add structure and a slight rise.
• Dairy-light: Use dairy-free mozzarella and cream cheese alternatives, and coconut cream for the icing.

  Texture shifts slightly but still solid.

• Cardamom twist: Add 1/2 teaspoon ground cardamom to the filling for a Nordic bakery flair. Fancy without trying.

FAQ

Are these keto cinnamon rolls truly low-carb?

Yes. Depending on brands and portion size, you’re looking at roughly 3–5g net carbs per roll.

Always calculate with your actual ingredients to be sure.

Can I make the dough ahead of time?

Partially. You can roll, slice, and refrigerate the unbaked rolls tightly covered for up to 24 hours. Bake straight from the fridge, adding 2–3 minutes.

What if I don’t have coconut flour?

Use an extra 1/4 cup almond flour and reduce an egg white by a tablespoon if the dough feels too loose.

Coconut flour is thirsty, so without it, go slow.

Can I use stevia instead of erythritol?

For the filling and icing, a blend (erythritol/monk fruit/stevia) works best for texture. Pure stevia won’t caramelize or bulk, and can taste bitter IMO.

Why mozzarella in a sweet roll?

It’s neutral once seasoned and provides structure and stretch, replacing gluten. With vanilla, cinnamon, and sweetener, you won’t taste “pizza.” Promise.

How do I stop the rolls from unrolling?

Roll tightly, pinch the seam, and place seam-side inward against another roll or the pan wall.

A quick butter brush helps the seam adhere.

My icing melted too much. What happened?

The rolls were too hot. Let them cool 5–10 minutes before icing.

If it’s still runny, add more powdered sweetener to thicken.

Wrapping Up

These keto cinnamon rolls bring the bakery experience without the carb crash or the “diet food” disappointment. They’re soft, gooey, and gorgeously iced—the kind of thing that makes guests ask for the recipe and then do a double-take when you say “keto.” Make a batch this weekend, stash a few in the freezer, and treat future-you to a warm, cinnamon-swirled flex. Your brunch table just leveled up.