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Keto/Low Carb Cinnamon Rolls

Updated: Aug 1



Pastry Dough

2 cups almond flour

1 cup coconut flour

2 tablespoons baking powder

1 teaspoon xanthan gum

1 tablespoon cinnamon

1/4 cup heavy whipping cream

1/2 cup room temperature butter

1/2 cup Pyure granulated sugar substitute

1 tablespoon vanilla extract

4 eggs


Cinnamon Filling

1 cup room temperature butter

1 cup brown sugar substitute (I used Lakanto)

1 tablespoon vanilla extract

1/2 cup Pyure sweetener


Cream Cheese Frosting

8 oz softened cream cheese

1/4 cup powdered lakanto

1 teaspoon vanilla extract


Recommended tools:

Plastic cake scraper

3 sheets of Parchment paper

Thin bakery twine

Sheet pan



Directions:

To make the dough, separate all the dry ingredients except the Pyure sweetener into a large bowl.

In a stand mixer, cream the butter, Pyure, and vanilla together until smooth.Also add in the heavy whipping cream and eggs. Mix into the dry ingredients very well. Toward the end you will need to mix with your hands to incorporate the butter bits. Combine it as well as you can. Roll into a ball, wrap in saran wrap and refrigerate for 30 minutes.


In the meantime, preheat your oven to 350 degrees Fahrenheit and prep the cinnamon filling.

To make the filling, add the room temperature butter, cinnamon, Pyure, and vanilla into your stand mixer and beat until combined into a smooth paste. Scoop out and set aside.


Roll out the pastry dough between two pieces of parchment paper until it is about 1/4" thick. You can use a cake scraper to cut it into a rectangle shape. Cut off pieces of it as needed and "adhere" them to the other spots. Leave the dough sandwiched between the parchment, lay it on a large flat surface such as a sheet pan or cutting board and refrigerate for 15 minutes.

While the dough is chilling, mix the frosting ingredients together either by hand or in a stand mixer. Set aside to frost after cinnamon buns have baked.



After it has been refrigerated, remove the top piece of parchment and spread the cinnamon filling evenly over the dough. Using the underlying parchment, roll the dough up to form a cylinder.

Use the bakery twine to slide underneath the dough, come up and "slice" it. You should get 9 to 10 cinnamon rolls.


Lay them in your parchment lined sheet pan, about 1/2 inch apart. Bake for 25 minutes.


Allow to cool.


Top with cream cheese frosting and enjoy.





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