Keto Cinnamon Rolls (soft & gooey)
Ingredients (makes 10–12)
Dough
2 cups shredded low-moisture mozzarella
2 oz cream cheese
1¾ cups super-fine almond flour
2 tbsp coconut flour (nice texture, optional)
¼ cup granular erythritol/monk fruit
1 tsp baking powder
½ tsp xanthan gum (optional but helps)
¼ tsp fine salt
1 large egg + 1 yolk
1 tsp vanilla
Filling
3 tbsp melted butter
⅓ cup brown-style erythritol/monk fruit
1 tbsp ground cinnamon
Pinch salt
Glaze
4 oz cream cheese, softened
2 tbsp butter, softened
⅓ cup powdered erythritol/monk fruit
1–2 tbsp heavy cream
½ tsp vanilla + pinch salt
Directions
Heat oven to 375°F / 190°C. Line and lightly butter a 9×13" pan.
In a microwaveable bowl, melt mozzarella + cream cheese (45–60 sec; stir until smooth).
Add almond flour, coconut flour, sweetener, baking powder, xanthan, salt, egg, and vanilla. Knead with a spatula or oiled hands until a smooth, slightly tacky dough forms; chill 5–10 min if soft.
Roll between two sheets of parchment to a 10×14" rectangle.
Brush with butter. Mix brown sweetener, cinnamon, salt; sprinkle evenly.
Using the parchment to help, roll up from the long side into a tight log. Freeze 10 minutes to firm, then slice with dental floss or a sharp knife into 10–12 pieces.
Place in the pan; bake 18–22 min until golden and set (tent with foil if browning fast).
Beat glaze ingredients smooth; spread over warm rolls.
Tips
Extra gooey: warm ⅓ cup heavy cream and drizzle over the rolls just before baking.
Add chopped pecans to the filling for crunch.
Store covered in the fridge up to 4 days; rewarm at 300°F (150°C) for 6–8 min.
Approx. macros (per roll, 12 rolls): ~210 kcal • 17g fat • 8g protein • 3–4g net carbs (brand dependent).
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