Keto Cinnamon Roll Ups
Delicious low-carb cinnamon roll ups that provide a sweet indulgence without guilt, perfect for brunch or a late-night treat.
Ingredients
Dough Ingredients
- 2 cups Almond flour Can substitute with ground flaxseed or sunflower seed flour.
- 1/4 cup Coconut flour Can be replaced with more almond flour.
- 1 tbsp Baking powder
- 2 large Eggs
- 4 oz Cream cheese Melted and mixed until smooth.
- 1/3 cup Sweetener Use erythritol or monk fruit.
- 4 tbsp Butter Melted.
Filling Ingredients
- 2 tbsp Ground cinnamon
- 1 tbsp Sweetener To taste.
- 2 tbsp Melted butter
Optional Toppings
- 1 tsp Vanilla extract For added flavor.
- 1 dash Nutmeg For additional flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, coconut flour, and baking powder.
- In a separate bowl, beat the eggs and mix in melted cream cheese until smooth.
- Gradually combine the wet and dry ingredients to form a dough.
- Knead the dough gently for a few minutes until a smooth texture is formed.
- Place the dough between two sheets of parchment paper and roll it out into a rectangle, about ¼ inch thick.
Filling and Assembly
- Mix melted butter, ground cinnamon, and sweetener in a bowl.
- Spread this mixture evenly onto the rolled-out dough, leaving a small border.
- Carefully roll the dough into a log, starting from the longer edge.
- Refrigerate for about 15-20 minutes to help retain shape.
- Slice the rolled dough into even pieces about 1 inch wide.
Baking
- Place the slices cut-side-up on a lined baking sheet and sprinkle any remaining butter and sweetener on top.
- Bake for about 20-25 minutes until golden brown.
- Let the rolls cool slightly and serve warm.
- Optional: Drizzle a keto-friendly icing made from cream cheese and powdered sweetener on top.
Notes
Serve fresh out of the oven for the best experience. Store leftovers in an airtight container in the refrigerator for up to a week.