Keto Chow Cinnamon Rolls
These keto cinnamon rolls are just as good as the ones your grandma makes! They're full of sweet, delicious flavor, without the added sugar and high carbs.
Ingredients
CINNAMON ROLLS
- 3tbspwaterwarm 105-115°F
- 2tspactive dry yeastor 1 packet
- 2cupssuperfine almond flour
- 0.33cupcoconut flour
- 0.33cupground golden flax meal
- 1servingVanilla Keto Chow(45 grams or 1 scoop)
- 0.25cupallulose
- 2tspxanthan gum
- 2tspbaking powderaluminum free
- 0.5tspsalt
- 0.25tspgranulated sugaryes, the real stuff - it's for the yeast and will go away. Don't stress =); you can use more sugar if needed to activate the yeast
- 0.25cupbuttermilk
- 3largeegg(s)room temperature
- 1tsppure vanilla extract
- 3tbspsalted buttermelted and cooled
CINNAMON FILLING
- 3tbspsalted buttersoftened to almost melted
- 6tbspgranulated sweetenerI like half brown Swerve and half allulose
- 1tbspground cinnamonPenzey’s Vietnamese Cinnamon is best!
ICING
- 3ozcream cheesesoftened
- 3tbspsalted buttersoftened
- 6tbsppowdered erythritollike Swerve
- NaNtbspheavy cream
- pinch saltif desired
Instructions
- Line the bottom of a 9x9 pan with parchment paper or spray with non-stick cooking oil. (I use avocado cooking spray.) Set aside.
- Rehydrate yeast by sprinkling over warm water in 4 cup pyrex bowl. Allow to sit for a few minutes then whisk to break apart globs.
- Mix dry ingredients while the yeast is rehydrating. Add almond flour, coconut flour, flaxseed meal, Vanilla Keto Chow, sweetener, xanthan gum, baking powder, and salt to a medium bowl and whisk until thoroughly mixed. For best results, sift dry ingredients. Set aside.
- Add the real sugar and buttermilk to the yeast. This will feed the yeast for our dough to rise. If bubbles do not start forming within a few minutes, start this step over with fresh yeast. I use this time to tidy my workspace and get out my rolling pin.
- 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 vanilla. Whisk until fully mixed. Pour this mixture into the dry ingredients 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 silicone spatula to gather the dough into a ball.
- Turn out dough onto a large sheet of parchment. Cover with another sheet of parchment and roll to desired thickness (the thinner you roll the more times the cinnamon roll will be wrapped around and you may need more filling mixture) I roll to about a 14x14” square. Cut edges to square up and use the cuttings to fill in missing sections, use wet fingers or a wet spatula to smooth the cuttings into the sheet.
- To prep the filling: Mix the cinnamon into your sweeteners. Brush dough with soft butter and sprinkle with cinnamon mixture stopping 1 inch from the seam edge. Use the parchment to help you start the roll by folding over a small amount of one edge. Roll entire sheet of dough up. Pinch seam closed with your fingers (I dip my fingers in water to keep the dough from sticking). Measure and mark out your cuts on the roll to get your desired number of cinnamon rolls. To cut: use a 12-18” long piece of unflavored dental floss, slide it under the roll at the desired spot, cross the ends of the floss and pull to slice the roll without squashing it.
- Transfer cinnamon rolls into 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 check periodically.
- Preheat oven to 350°F while the dough is proofing.
- Bake for 25-30 minutes until golden brown, covering loosely with foil after 20 minutes of baking. (25 minutes for gooey dough, 30 minutes for perfectly cooked, 35 minutes for a browner/harder soft cookie-like texture.)
- Mix frosting while rolls are baking. Beat the cream cheese and butter. Mix in the powdered sweetener and salt. Drizzle in heavy cream until desired texture is achieved.
- Spread frosting on top right out of the oven for a glaze texture or wait to cool rolls a bit if you would like the frosting to remain fluffy.
- Best eaten on the day of baking, but can be kept for 2-3 days in an airtight container.
Notes
- These are amazing because of the yeast. Sugar is essential to the success of this recipe. The yeast will eat all of the sugar. I tried with less sugar and they did not rise well. Do NOT use xylitol in the dough, it will stop the action of the yeast. If you are concerned about extra carbs, you can try inulin fiber to feed the yeast instead of sugar… I use sugar because I have it on hand, and it is predictable. Know that the yeast will eat up the majority of the sugar during the proofing and rise. The buttermilk and sugar contribute 1.7 grams of carbs per roll before the action of the yeast if you use 3 tsp, which I found to have the best rise. - I use allulose for the majority of this recipe because it is closest to sugar in flavor and action. You can substitute monkfruit or erythritol in place of the allulose, but they have a greater sweetening power, so you may wish to reduce the volume used. For example in the dough use 3 tbsp of erythritol or monkfruit instead of ¼ cup allulose. In the filling you can use all granulated sweetener, but I liked it best with ½ brown swerve and ½ allulose. All erythritol will crystalize when the pasty cools…
Nutrition
Serving: 112gCalories: 371.03kcalCarbohydrates: 32.77gProtein: 12.93gFat: 31.91gSaturated Fat: 11.79gPolyunsaturated Fat: 4.98gMonounsaturated Fat: 12.94gTrans Fat: 0.61gCholesterol: 106.83mgSodium: 565.58mgPotassium: 429.97mgFiber: 6.27gSugar: 7.9gVitamin A: 585.44IUVitamin C: 0.04mgCalcium: 236.69mgIron: 1.49mgSugar Alcohol: 21.4gNet Carbs: 5.1g