Name: Keto Cinnamon Roll
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 175 g shredded mozzarella (about 1½ cups); 80 g extra-fine almond flour (about ¾ cup); 2 tbsp cream cheese; 1 egg, room temperature; ½ tsp baking powder; 2 tsp water (or melted butter for richer flavor); 2 tbsp granular sweetener (erythritol or monk fruit); 2 crushed cinnamon sticks (or 2 tsp ground cinnamon); 2 tbsp cream cheese; 1 tbsp full-fat Greek yogurt; 2 drops vanilla stevia (or ½ tsp vanilla extract + sweetener to taste)

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These keto cinnamon rolls are the ultimate comfort food with none of the guilt. Each bite offers fluffy, gooey cinnamon bliss while being low in carbs, gluten-free, and sugar-free. With just 1.3 net carbs per roll, I can indulge freely while sticking to my low-carb lifestyle.

Why You’ll Love This Recipe

I love how these cinnamon rolls make my kitchen smell like a cozy bakery, with warm cinnamon aromas wrapping around me like a blanket. The fathead dough, based on mozzarella and almond flour, has an uncanny ability to mimic real pastry. Every swirl of cinnamon takes me straight to nostalgia, but with a guilt-free twist. The rolls are soft, rich, satisfying, and surprisingly filling despite their small size. Keto Cinnamon Roll

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dough:

175 grams shredded mozzarella (about 1 ½ cups)
80 grams extra-fine almond flour (about ¾ cup)
2 tablespoons cream cheese
1 egg, room temperature
½ teaspoon baking powder

For the filling:

2 teaspoons water
2 tablespoons granular sweetener
2 cinnamon sticks (crushed or finely ground)

For the frosting:

2 tablespoons cream cheese
1 tablespoon full-fat Greek yogurt
2 drops vanilla stevia

Directions

I start by preheating the oven to 180°C (360°F).
I melt the shredded mozzarella and cream cheese in the microwave for 90 seconds. I make sure the cheese is melted but not bubbling hot.
Next, I add the egg and stir until combined.
I mix in the almond flour and baking powder, then knead until a smooth dough forms. I lightly grease my hands to make this step easier.
I divide the dough into six equal portions (about 50g each), roll them out into 40cm ropes, and then flatten them.
For the filling, I mix boiling water, sweetener, and crushed cinnamon to make a paste. I spread this paste over each flattened dough strip.
I roll them up into logs and cut each in half diagonally, giving me 12 buns. I arrange them on a non-stick baking sheet or in a pie dish.
I bake for 20 minutes.
While they bake, I mix the frosting ingredients: cream cheese, yogurt, and vanilla stevia. I spread this over the warm buns once they’re out of the oven.

Servings and timing

This recipe yields 12 cinnamon rolls.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Each roll has approximately 94 kcal and 1.3g net carbs.

Variations

I sometimes use a brown sugar substitute in the filling for a deeper, caramel-like flavor.
When I want a more buttery flavor, I use melted butter instead of water in the filling.
For a nut-free version, I experiment with sunflower seed flour in place of almond flour.
I’ve also swapped the vanilla stevia for a bit of vanilla extract when I’m out of flavored drops.
A pinch of nutmeg or cardamom in the filling adds a lovely spiced twist.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 5 days.
To reheat, I pop them in the microwave for 15–20 seconds or warm them in the oven at 160°C (320°F) for 5–7 minutes. The frosting can be added fresh after reheating for best texture.

FAQs

What is fathead dough and why is it used here?

Fathead dough is a low-carb dough made with mozzarella and almond flour. I love it for keto baking because it mimics traditional dough textures surprisingly well.

Can I freeze these cinnamon rolls?

Yes, I freeze them before or after baking. I wrap them individually and thaw overnight in the fridge, then warm them up in the oven.

Why is pre-shredded mozzarella preferred?

Pre-shredded mozzarella contains less moisture, making it easier to work into dough. Fresh mozzarella tends to be too wet and can affect the texture.

Can I make these dairy-free?

You could try using dairy-free shredded cheese and cream cheese alternatives, though I haven’t tested this version myself.

Do I have to use stevia for the frosting?

Not necessarily. I use stevia drops for convenience, but powdered erythritol or monk fruit sweetener works well too. Just adjust to taste.

Conclusion

These keto cinnamon rolls hit all the right notes—comforting, rich, and low-carb. I find them perfect for breakfast, dessert, or a sweet snack when cravings hit. The dough is soft yet satisfying, and that creamy frosting seals the deal. This is one keto-friendly treat I’ll be making again and again.