Keto Cinnamon Rolls
Soft, gooey almond-flour cinnamon rolls with a tangy cream cheese glaze and just 4g net carbs per roll. This fathead-dough breakfast bakes up warm and fluffy in about 50 minutes total, delivering all the cozy bakery flavor without the sugar crash.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 8. Values are estimates; brands vary.
These keto cinnamon rolls use a stretchy fathead dough so they bake up genuinely soft and pull-apart fluffy, with a warm cinnamon swirl and tangy cream cheese glaze. At just 4g net carbs each, they're the breakfast that finally tastes like the real thing.
Ingredients
- 2 cups shredded low-moisture mozzarella cheese
- 3 oz cream cheese (for the dough), plus 2 oz for the glaze
- 1 1/2 cups blanched almond flour
- 1/3 cup powdered erythritol (for the dough)
- 1 large egg
- 1 tsp baking powder
- 3 tbsp unsalted butter, softened
- 1/4 cup powdered erythritol (for the filling)
- 2 tbsp ground cinnamon
- 1/4 cup powdered erythritol (for the glaze)
- 2 tbsp heavy cream
- 1/2 tsp vanilla extract
Instructions
- 1
Preheat the oven to 350F (175C) and line an 8-inch round or square pan with parchment. In a microwave-safe bowl, combine the mozzarella and 3 oz cream cheese; microwave in 30-second bursts, stirring between each, until fully melted and smooth (about 90 seconds total).
- 2
Stir the egg, almond flour, 1/3 cup powdered erythritol, and baking powder into the melted cheese. Knead with your hands until a uniform dough forms. If it gets stringy, microwave for 15 seconds to soften, then continue.
- 3
Place the dough between two sheets of parchment and roll into a roughly 10x14-inch rectangle. Spread the softened butter over the surface, then mix the filling erythritol with the cinnamon and sprinkle evenly on top.
- 4
Starting from a long edge, roll the dough tightly into a log. Slice into 8 even rolls and arrange cut-side up in the prepared pan, leaving a little space between each.
- 5
Bake for 22-25 minutes, until golden and set on top. Let cool in the pan for 10 minutes so the rolls firm up.
- 6
Make the glaze: beat the 2 oz cream cheese with the glaze erythritol, heavy cream, and vanilla until smooth. Drizzle over the warm rolls and serve.
Tips & notes
- Use powdered (not granular) erythritol throughout for a smooth, non-gritty dough and glaze. Monk fruit blends work as a 1:1 swap.
- The dough is much easier to roll when slightly warm. If it cracks while shaping, gently press it back together with damp fingers.
- Store covered in the fridge up to 5 days. Warm in the microwave for 15-20 seconds to bring back the soft, gooey texture.
Log this recipe in one tap
Save keto cinnamon rolls to CarbMeNot and track its 4g net carbs against your daily budget automatically.
Frequently asked questions
- How many carbs are in keto cinnamon rolls?
- Each roll has 4g net carbs (7.5g total carbs minus 3.5g fiber), 295 calories, 11g protein, and 25g fat. This recipe makes 8 rolls, so one roll is a single serving.
- Why is my fathead dough sticky or hard to roll?
- Fathead dough firms up as it cools and gets sticky when too warm. If it's tacky, chill it for a few minutes; if it cracks, microwave for 15 seconds to soften. Rolling between parchment sheets prevents sticking without adding flour.
- Can I make these cinnamon rolls ahead of time?
- Yes. Assemble and slice the rolls, then refrigerate the unbaked pan overnight and bake fresh in the morning, adding 2-3 minutes to the time. Baked rolls also keep for 5 days refrigerated and reheat well in the microwave.
