Soft and sweet keto cinnamon rolls. These are a yeast free roll and while delicious they arent exactly like raised cinnamon rolls. but take 1/4 the time to make. Check the raised cinnamon rolls recipe as well.
Make sure your dough is absolutely uniform without streaks of almond flour or cheese. The pan below was a bit too large so I moved them to a smaller pan, you want as a little empty space as possible so they run into each other and puff up rarther than spread out.
The number one trick is to bake at high heat to encourage them to rise and set rather than flatten out and spread too much and not to over bake so they dont develop any crunch or hard bottoms. Using parchment paper or good nonstick baking pan will also make removal easier.
Yield: 12
No Yeast Keto Cinnamon Rolls
prep time: 20 minscook time: 15 minstotal time: 35 mins
ingredients:
- 12 oz shredded mozzarella
- 2 cups almond flour (200 g)
- 2 tsp baking powder
- 3 tbsp whey protein isolate
- 3 tablespoons cream cheese(60g)
- 4 tbsp erythritol - for sprinkling over dough
- 1 egg
- ¼ stick butter softened
Filling
- 1.5 tbsp cinnamon
- 4-6 tbsp erythritol (depending on your sweetness preference)
frosting
2 tbps butter, softened
6 tbps cream cheese
1-2 tbsp powdered erythritol (taste it for sweetness)
instructions:
Preheat your oven to 400 degrees
Melt the mozzarella and cream cheese until very liquid like and running off a spoon
Mix the almond flour, egg, baking powder, erythritol for the dough, and whey protein until well combined
Add the melted mozzarella and cream cheese and mix thoroughly until well combined and you have completely uniform dough.
Turn out the dough and roll between two sheets of plastic or parchment paper until you have a large flattened rectangle, it may be easier to make 2 rectangles
Mix the remaining eryhtritol and cinnamon mixture
Spread the rectangle with softened butter and a sprinkle of the erythiritol and cinnamon mixture
slice into about 2-2.5" horizontal strips and then roll those strips into cylinders.
Pack the cylinders of dough into a baking pan, the smaller the baking pan the better, you want them to just fit with a tiny bit of space between them, I used an 8X8 pan, the touching dough will force them to rise instead of spread
Bake at 400 degrees for 12-15 minutes. You want the dough to be golden on top and just barely set. Over baking will make for crunchy/hard cinnamon rolls instead of puffy and soft like we're aiming for.
Frosting
Mix all of the frosting ingredients gently until uniformly combined and spread on the cinnamon rolls, it'll melt into a glaze if the rolls are warm or remain a thick frosting if spread on while rolls are cool.
NOTES:
If you don't have whey isolate the same amount of oat bran or double that amount of almond flour would also work.
Created using The Recipes Generator
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