Almond Flour Cinnamon Rolls - Keto Low Carb Gluten Free
Fluffy, tender cinnamon rolls made with almond flour and sugar-free sweeteners deliver all the comfort of traditional breakfast pastry without the carbs. The whey protein powder creates structure while xanthan gum provides the perfect chewy texture. Topped with a rich cream cheese glaze, these rolls satisfy sweet cravings while staying keto-friendly. Perfect for weekend brunch, holiday mornings, or anytime you want bakery-quality treats that fit a low-carb lifestyle.
Ingredients
- 2 cups almond flour
- 3 tbsp granular Swerve Sweetenerother granulated erythritol1:1ketosugar-free
erythritol-based sweeteners work best
- 3 tbsp unflavored whey protein powderalmond flour1:2gluten-freedairy-free
will be less structured
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp xanthan gum
- 2 large eggs, lightly beaten
- ¼ cup butter, melted
- 1 tbsp butter, melted
- 2 tbsp brown sugar substitutecoconut sugar1:1less processed
not keto-friendly
- 1 tsp cinnamon
- 2 oz cream cheese, softened
- 1 tbsp powdered Swerve Sweetener
- 1 tbsp heavy cream
- ¼ tsp vanilla extract
Instructions
- 1
Preheat oven to 325F and grease an 8-inch round cake pan with butter
- 2
Whisk together almond flour, granulated sweetener, whey protein, baking powder, baking soda, salt and xanthan gum in a large bowl
- 3
Stir in beaten eggs and melted butter until dough comes together
- 4
Turn dough onto parchment paper and pat into rough rectangle
- 5
Top with another parchment sheet and roll to 10x8 inches, then remove top parchment
- 6
Brush dough with melted butter and sprinkle with brown sugar substitute and cinnamon nearly to edges
- 7
Starting from far long edge, lift from parchment and roll tightly toward you, pinching seam to seal
- 8
Cut into 8 equal portions with sharp knife and place in prepared pan barely touching
- 9
Bake for 20 to 22 minutes until just golden brown
- 10
Cool for 10 minutes
- 11
Beat cream cheese, powdered sweetener, heavy cream and vanilla for frosting
- 12
Pipe or spread frosting onto warm rolls
Tips
Keep dough between parchment sheets when rolling to prevent sticking since almond flour dough is naturally sticky.
Use dental floss or sharp serrated knife to cut rolls cleanly without squashing the delicate dough.
Apply frosting while rolls are still warm so it melts slightly and soaks into the pastry.
Good to Know
Store covered at room temperature for 2 days or refrigerate up to 5 days
Can make dough night before, roll and cut, then refrigerate overnight before baking
Serve warm with frosting, pairs well with coffee or tea
Common Mistakes
Don't overbake to avoid dry texture
Keep dough cold when rolling to prevent excessive sticking
Cut with sawing motion to avoid compressing rolls
Substitutions
Dairy-Free Swaps
General Alternatives
erythritol-based sweeteners work best
FAQ
Can I make these without xanthan gum?
Xanthan gum helps bind the almond flour dough together. You can try psyllium husk powder at half the amount, but texture will be more crumbly.
How long do these keep fresh?
Store covered at room temperature for 2 days or refrigerate up to 5 days. Warm briefly in microwave before serving for best texture.
Can I freeze the unbaked rolls?
Yes, place cut rolls on baking sheet, freeze solid, then store in freezer bags up to 3 months. Bake directly from frozen, adding 5-8 minutes.