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+ servings
Three keto cinnamon rolls on a white plate

Keto Cinnamon Rolls

Looking for a tasty treat to start your day? These keto cinnamon rolls with a cream cheese glaze are so indulgent, it’s hard to believe they’re low-carb!
Course Breakfast
Cuisine American
Diet Diabetic
Keyword cinnamon rolls, gluten-free, Keto cinnamon rolls, low carb
Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings 9
Calories 264kcal


Dry Ingredients

Wet Ingredients

  • 3 large eggs (room temperature)
  • 3 tablespoons unsalted butter (melted)
  • 3 teaspoons vinegar
  • 6 tablespoons low-carb milk
  • 3 teaspoons vanilla extract



  • 1 ounce cream cheese (softened)
  • tablespoons unsalted butter
  • 3 tablespoons powdered sweetener
  • 2 drops vanilla extract


  • Preheat your oven to 350°F (180°C) and grease a square or round cake dish. Have two silicone baking mats or large sheets of baking paper ready to roll out the dough.
  • In a medium mixing bowl, add the wet ingredients: eggs, melted butter, vinegar, milk, and vanilla. Whisk vigorously and set aside.
  • In a large mixing bowl, add the dry ingredients: almond flour, coconut flour, stevia, baking powder, xanthan gum, psyllium husk powder, flaxseed powder, and salt. Mix well, making sure there are no lumps.
  • Add the wet ingredients to the dry ingredients and mix until you have a thick dough. Set aside to rest.
  • To make the cinnamon filling, melt the butter in a bowl. Add the cinnamon, stevia, and almond extract. Mix well and set aside.
  • Scoop the dough onto one of the silicone baking mats or sheets of baking paper. Using your hand or a large spoon, press the dough down into a rough disk.
  • Place the second sheet on top and roll out the dough to an even thickness. Once spread, remove the top sheet.
  • Spread the cinnamon filling over the dough, leaving about a 1-inch border at the long edge of the dough.
  • Use the sheet to slowly roll the dough into a log shape. Add a few drops of water to the edge of the dough without the filling, then finish rolling to seal.
  • Cut the roll into 9 pieces.
  • Separate the pieces and transfer them to the greased dish, placing them on their side so the filling is facing up.
  • Bake for 20 minutes, then cover with foil and bake for 5 more minutes.
  • While the rolls are baking, add the cream cheese, butter, powdered sweetener, and vanilla to a mixing bowl for the glaze. Mix with a hand mixer on high until smooth, creamy, and slightly fluffy.
  • Remove the rolls from the oven and allow them to cool for at least 15 minutes before adding the glaze.


This recipe is for 9 cinnamon rolls.
For a thicker layer of glaze, allow the rolls to fully cool before applying.
Leftovers can be stored in an airtight container in the refrigerator. Enjoy within 5 days.


Serving: 1roll | Calories: 264kcal | Carbohydrates: 13.7g | Protein: 7.5g | Fat: 21.5g | Saturated Fat: 8.7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2.2g | Trans Fat: 0g | Cholesterol: 92.7mg | Sodium: 266.7mg | Potassium: 47.9mg | Fiber: 9.2g | Sugar: 1.5g | Net carbs: 4.5g