Keto Pecan Sticky Cinnamon Rolls (makes 9)
Dough
2½ cups shredded low-moisture mozzarella (about 250 g)
2 Tbsp cream cheese
1¼ cups fine almond flour
2 Tbsp coconut flour (helps structure)
1 tsp baking powder
½ tsp xanthan gum (optional, adds stretch)
Pinch salt
1 large egg
Filling
4 Tbsp softened butter
½ cup brown-style erythritol/monk fruit
1 Tbsp ground cinnamon
Pinch nutmeg
½ cup chopped pecans
Sticky pecan layer
4 Tbsp butter
½ cup allulose (best for caramelizing) or brown-style sweetener
2 Tbsp heavy cream
1 tsp vanilla extract
½ cup pecan halves
Pinch salt
Cream-cheese drizzle
3 oz cream cheese, softened
2 Tbsp butter, softened
⅓ cup powdered erythritol/monk fruit
½ tsp vanilla
1–3 Tbsp heavy cream (to thin)
Instructions
Heat oven to 375°F (190°C). Grease and line an 8×8-inch pan with parchment.
Sticky layer: In a small saucepan melt butter with allulose, cream, vanilla, and salt; simmer 1–2 min until glossy. Pour into pan and scatter pecan halves on top.
Dough: Microwave mozzarella + cream cheese 60–90 sec until melted; stir smooth. Mix almond flour, coconut flour, baking powder, xanthan gum, and salt. Knead dry mix and egg into the cheese until a smooth, warm dough forms (reheat 10–15 sec if it firms up).
Roll dough between two sheets of parchment to a rectangle ~10×14".
Filling: Spread butter over dough; mix sweetener, cinnamon, and nutmeg and sprinkle evenly; add chopped pecans. Roll up tightly from the long side.
Slice into 9 pieces (unflavored dental floss works great) and arrange cut-side up over the sticky layer.
Bake 18–22 min until golden. Cool 10 min, then invert onto a plate so the sticky pecan layer is on top.
Drizzle: Beat cream cheese, butter, powdered sweetener, and vanilla; add cream to a pourable consistency. Drizzle over warm rolls.
Approx macros (per roll)
~360 kcal • 31 g fat • 12 g protein • 4–5 g net carbs*
*Depends on brands/sweeteners.
Tips
Keep the dough warm while shaping; lightly oil your hands and parchment to prevent sticking.
Allulose makes the gooey top syrupy; if using other sweeteners, add 1 tsp fiber syrup for extra gloss.
Freeze baked rolls without drizzle up to 2 months; rewarm and glaze before serving.
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