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KETO CINNAMON ROLLS


DOUGH INGREDIENTS

100g Coconut Flour (approx ½ cup)

¼ cup keto-friendly sweetener of choice (we use Monk Fruit Sweetener)

2 Tbs baking powder

250g Mozzarella cheese (shredded)

55g Cream cheese

3  Eggs (beaten)

2 Tbs Butter (melted)

½ tsp Vanilla extract (optional)

 

FILLING INGREDIENTS

¼ cup keto-friendly sweetener of choice (we use Monk Fruit Sweetener)

1 tsp Cinnamon

3 Tbs Butter (softened)

 

ICING INGREDIENTS

85g Cream cheese (softened)

2 Tbs Butter (softened)

¼ cup keto-friendly sweetener of choice (we use Monk Fruit Sweetener)

¼ tsp Vanilla extract

Low carb almond or coconut milk if needed

 

METHOD

  1. Preheat oven to 200°C and line a rectangle baking tray with baking paper
  2. Mix coconut flour, sweetener and baking powder in a small bowl. Set aside.
  3. Melt mozzarella cheese and cream cheese in the microwave on high power for one minute. Stir. 
  4. Place back in the microwave on high for another minute. Stir.
  5. Add in beaten eggs, butter, vanilla extract (if using) and coconut flour mixture until a dough is formed. 
  6. Place extra flour on our working surface so the dough won't stick. Roll dough out into a rectangle.
  7. In a small bowl, combine the filling sweetener and cinnamon.
  8. Spread butter evenly over the dough then sprinkle the cinnamon mixture on top.
  9. Roll dough into a log starting at one of the shorted ends. Slice into thick rounds (approx 5-10cm)
  10. Place rounds into prepared baking tray. Bake at 200°C for about 15 minutes or until lightly browned. Allow to cool slightly on a wire rack. 
  11. In a medium mixing bowl, cream the cream cheese and butter with and electric mixer. 
  12. Beat in the powdered sweetener and vanilla extract. Add in a little low carb milk (coconut or almond) if needed to thin the icing. 

 

Servings: approx 6 large rolls or 8-10 smalls rolls