Keto Cinnamon Rolls: Low-Carb Versions Of A Classic Treat

Baking the Keto Cinnamon Rolls

Prepare the Dough

To put together the dough for the Keto Cinnamon Rolls, start by mixing collectively the almond flour, coconut flour, baking powder, and salt in a big bowl.

In a separate bowl, whisk together the eggs, heavy cream, butter, and vanilla extract.

Add the moist elements to the dry ingredients and stir until simply combined.

The dough might be barely crumbly, but it ought to come together if you press it together with your fingers.

Wrap the dough in plastic wrap and refrigerate for no much less than 30 minutes, or up to overnight.

When you’re able to bake the cinnamon rolls, preheat the oven to 350 degrees F (175 levels C).

Line a baking sheet with parchment paper.

On a flippantly floured surface, roll out the dough to a 12×18-inch rectangle.

Brush the dough with melted butter and sprinkle with cinnamon and sweetener.

Roll up the dough tightly, ranging from the long side.

Slice the roll into 12 equal pieces and place them on the ready baking sheet.

Bake for 20-25 minutes, or until golden brown.

Let the cinnamon rolls cool slightly before serving.

Roll Out the Dough

– Lightly flour a big surface and roll out the dough into a large rectangle, roughly 12×9 inches.

– Spread the softened butter evenly over the dough, leaving a 1-inch border around the edges.

– In a small bowl, mix the ground cinnamon, sweetener, and salt.

– Sprinkle the cinnamon mixture evenly over the buttered dough.

– Starting from one of many lengthy sides, tightly roll up the dough into a log.

– Slice the log into 12 equal slices and place them in a greased 12-hole muffin tin.

– Bake for 20-25 minutes, or until golden brown and cooked through.

Fill and Roll the Cinnamon Rolls

Line the underside of a 13×9-inch baking pan with parchment paper.

Roll out the dough on a lightly floured floor to a 12×16-inch rectangle.

Spread the melted butter evenly over the dough, leaving a 1-inch border around the edges.

In a small bowl, combine the granulated sweetener, floor cinnamon, and salt.

Sprinkle the cinnamon sugar combination evenly over the buttered dough.

Starting from a protracted edge, roll up the dough tightly.

Pinch the seam to seal, then cut the roll into 12 equal items.

Place the cinnamon rolls, minimize facet up, in the prepared baking pan.

Cover the pan with plastic wrap and refrigerate for at least 2 hours, or up to overnight.

Bake the Cinnamon Rolls

To bake the cinnamon rolls, preheat your oven to 350 levels Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper.

Roll out the dough to a 12×18-inch rectangle. Spread the softened butter over the dough, leaving a 1-inch border across the edges.

In a small bowl, combine the cinnamon and sweetener. Sprinkle the cinnamon combination over the buttered dough.

Starting from one of many long sides, roll up the dough tightly. Pinch the seam to seal.

Cut the roll into 12 equal slices. Place the slices on the ready baking sheet.

Bake for 20-25 minutes, or until the cinnamon rolls are golden brown. Let cool for a few minutes earlier than serving.

Ingredients for Keto Cinnamon Rolls

For the dough:

Ingredients for Keto Cinnamon Rolls

For the dough:

– 1 cup almond flour

– 1 cup coconut flour

– half teaspoon baking powder

– 1/4 teaspoon baking soda

– 1/4 teaspoon salt

– 1/2 cup unsalted butter, melted

– 2 large eggs

– 1/4 cup heavy cream

– 1 tablespoon vanilla extract

For the cinnamon filling:

– 1/2 cup ground cinnamon

– half of cup granulated sugar substitute

– 1/4 cup unsalted butter, melted

For the cream cheese frosting:

– 8 ounces cream cheese, softened

– half cup granulated sugar substitute

– 1/4 cup heavy cream

– 1 teaspoon vanilla extract

For the filling:

– Ground cinnamon

– Butter, softened

– Swerve or different powdered sugar substitute

– Cream cheese, softened

– Sugar-free maple syrup

– Vanilla extract

For the frosting:

1 cup unsalted butter, softened

1/2 cup Lakanto Golden Monkfruit Sweetener

1/4 cup water

1 large egg

1 teaspoon vanilla extract

1 cup almond flour

1/2 cup coconut flour

1/4 cup whey protein powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup cinnamon

1/4 cup Lakanto Golden Monkfruit Sweetener

Tips for Making Keto Cinnamon Rolls

Use a food scale to measure elements.

Tips for Making Keto Cinnamon Rolls:

1. Use a food scale to measure components. This is probably the most accurate method to guarantee that your cinnamon rolls end up perfectly.

2. Don’t overmix the dough. Overmixing will make the cinnamon rolls powerful.

3. Let the dough rise in a heat place. This will assist the cinnamon rolls to become light and fluffy.

4. Use a generous amount of cinnamon and sweetener within the filling. This will give your cinnamon rolls plenty of flavor.

5. Bake the Cinnamon roll homemade rolls till they are golden brown. This will ensure that they are cooked through.

6. Enjoy! Keto cinnamon rolls are a scrumptious and satisfying deal with.

Let the dough relaxation before rolling it out.

Let the dough relaxation earlier than rolling it out. This will permit the gluten to loosen up, making the dough simpler to work with and less likely to tear.

Don’t overfill the cinnamon rolls.

Filling the cinnamon rolls an extreme quantity of may end up in a gooey, messy roll that is difficult to handle and bake evenly. Stick to a average quantity of filling so that the rolls can hold their shape and bake without overflowing.

Bake the cinnamon rolls till they’re golden brown.

Preheat oven to 350°F (175°C).

Line a baking sheet with parchment paper.

In a large bowl, mix almond flour, coconut flour, baking powder, baking soda, salt, and cinnamon. Set apart.

In a separate bowl, whisk together eggs, melted butter, and vanilla extract. Pour the moist components into the dry components and mix till properly mixed.

Form the dough into a ball and place it on the ready baking sheet. Pat the dough right into a 12×8-inch rectangle.

In a small bowl, combine the butter, brown sugar substitute, and cinnamon. Spread the filling evenly over the dough rectangle.

Starting at one long end, roll up the dough tightly. Slice the roll into 12 equal pieces.

Place the cinnamon rolls on the prepared baking sheet and bake for 20-22 minutes, or until golden brown.

Let the cinnamon rolls cool for a few minutes before serving.

Enjoy!

Variations on Keto Cinnamon Rolls

Use totally different fillings.

Filling Variations for Keto Cinnamon Rolls

1. Cream Cheese Filling

– eight ounces cream cheese, softened

– half cup granulated erythritol

– 1 teaspoon vanilla extract

– Blend till easy and creamy.

2. Apple Filling

– 2 massive apples, peeled and diced

– 1/4 cup granulated erythritol

– 1 teaspoon ground cinnamon

– 1/4 teaspoon ground nutmeg

– Sauté apples in a skillet until softened, about 5 minutes.

3. Pecan Praline Filling

– half cup pecans, chopped

– 1/4 cup granulated erythritol

– 2 tablespoons unsalted butter

– Combine all ingredients in a saucepan and cook over medium heat until pecans are golden brown, about 5 minutes.

4. Pumpkin Spice Filling

– half cup pumpkin puree

– 1/4 cup granulated erythritol

– 1 teaspoon pumpkin pie spice

– Blend till smooth.

5. Blueberry Filling

– 1 cup recent blueberries

– 1/4 cup granulated erythritol

– 1 tablespoon lemon juice

– Combine all elements and let stand for 10 minutes before utilizing.

Add nuts or seeds to the dough.

Variations on Keto Cinnamon Rolls:

Add nuts or seeds to the dough for extra texture and flavor.

Some in style choices embrace:

Chopped walnuts

Sliced almonds

Chia seeds

Flax seeds

Hemp seeds

Grind the nuts or seeds right into a nice powder earlier than adding them to the dough. This will help them distribute evenly and forestall them from clumping together.

You can even add a teaspoon or two of cinnamon, nutmeg, or ginger to the dough for extra flavor.

Make the frosting with different flavors.

Variations on Keto Cinnamon Rolls:

• Chocolate Cinnamon Rolls: Add unsweetened cocoa powder to the dough for a wealthy chocolate taste.
• Pumpkin Cinnamon Rolls: Incorporate pumpkin puree into the dough for a festive fall twist.
• Apple Cinnamon Rolls: Add chopped apples to the cinnamon-sugar filling for a fruity twist.
• Caramel Cinnamon Rolls: Drizzle a sugar-free caramel sauce over the rolls after baking.
• Pecan Cinnamon Rolls: Add chopped pecans to the cinnamon-sugar filling for a nutty crunch.
• Glazed Cinnamon Rolls: Top the rolls with a sugar-free glaze for a traditional bakery-style treat.

Make the Frosting with Different Flavors:

• Maple Glaze: Replace the sugar in a traditional glaze with maple syrup.
• Cream Cheese Frosting: Beat collectively cream cheese, sugar-free sweetener, and vanilla extract.
• Chocolate Ganache: Melt together unsweetened chocolate and coconut cream.
• Peanut Butter Frosting: Combine peanut butter, sugar-free sweetener, and milk until smooth.
• Lemon Glaze: Add lemon juice and zest to a conventional glaze for a citrusy twist.