The Best Keto Cinnamon Rolls (2021)

Soft, fluffy, gooey keto cinnamon rolls that are yeast risen and made with lupin flour for a pull-apart texture closer to traditional cinnamon rolls. This version includes the source notes on ingredient swaps, kneading, rising, storage, reheating, and frosting texture.

• Servings: 12
• Prep Time: 35 mins mins
• Cook Time: 22-25 mins mins
• Difficulty: Medium

🥕 Ingredients

• 1 cup almond milk — warm; 250g; Silk Almond and Cashew blend was recommended
• 1 tbsp active dry yeast — 10g
• 2 tbsp inulin — or 1 tsp sugar to help activate the yeast
• 1 1/4 cup vital wheat gluten — 154g; main structure ingredient for a chewy dough
• lupin flour — 80g; important for extra-soft pull-apart texture and not recommended for substitution
• 1/3 cup oat fiber — 40g; adds bulk with minimal flavor
• 1/4 cup tapioca starch — 30g; or use 2 tbsp coconut flour, 14g
• 6 tbsp powdered monkfruit sweetener — 60g; allulose can be used at about 1.3x the amount
• 1 tsp cinnamon — for the dough
• 1/2 tsp xanthan gum — helps with chew and doughy texture
• 1/4 tsp salt — use 1/2 tsp if using unsalted butter
• 1 whole egg — room temperature and whisked together with the yolk
• 1 egg yolk — room temperature and whisked together with the whole egg
• 1 tsp vanilla extract — for the dough
• 1/4 cup salted butter — softened; 60g; worked into the dough after initial kneading
• 1/2 cup salted butter — softened; 120g; for the filling
• 3/4 cup brown sweetener — 130g Sukrin Brown or another brown sugar replacement
• 1 1/2 tbsp cinnamon — for the filling
• 1/2 cup cream cheese — softened; 4 oz or 112g; for the frosting
• 2 tbsp salted butter — softened; 30g; for the frosting
• 1/2 cup powdered monkfruit sweetener — 100g; for the frosting
• 2 tsp vanilla extract — for the frosting
• 1-2 tbsp almond milk — 15g-30g; add as desired to thin the frosting

🥣 Instructions

1. Add the warm almond milk, yeast, and inulin to a medium bowl and whisk to combine. Cover and set aside until the mixture becomes foamy.

2. In a large bowl, whisk together the vital wheat gluten, lupin flour, oat fiber, tapioca starch or coconut flour, powdered monkfruit sweetener, cinnamon, xanthan gum, and salt.

3. Once the yeast mixture is foamy, add it to the dry ingredients along with the whole egg, egg yolk, and vanilla extract.

4. Stir until a thick dough begins to form. Once it becomes hard to stir with a spoon, use your hands to knead the remaining dry mixture into the dough.

5. When all of the flour is incorporated, knead the dough on a lightly greased clean surface for 2-3 more minutes.

6. Return the dough to the bowl and add the softened butter. Work the butter fully into the dough with your hands until cohesive, then knead again for another 2-3 minutes until the dough feels elastic and slowly springs back when pressed.

7. Form the dough into a rough ball, place it in a large greased bowl, cover, and let it rise in a warm place for 45 minutes to 1 hour or until doubled in size.

8. Punch down the risen dough and transfer it to a lightly greased flat surface. Roll it into a large rectangle, using lightly greased parchment on top if needed to prevent sticking.

9. Make the filling by mixing the softened butter, brown sweetener, and cinnamon in a bowl. Spread the filling evenly over the entire rectangle of dough.

10. Roll the dough up lengthwise into a log.

11. Slice the log into pieces using a very sharp knife with a sawing motion or use dental floss for cleaner cuts.

12. Place the rolls cut-side up in a large greased dish. It is fine if they are touching or close together.

13. Cover the rolls and let them rise in a warm place for another 30-40 minutes. During this time, preheat the oven to 325F.

14. While the rolls rise, beat together the cream cheese, butter, powdered monkfruit sweetener, and vanilla extract until smooth. Add 1-2 tbsp almond milk and beat again to thin the frosting slightly, then set aside.

15. Bake the risen rolls for 22-25 minutes until bubbly and still relatively soft. Do not overbake because they firm up more as they cool.

16. Let the rolls cool briefly and spread the frosting over them while they are still hot.

17. Serve warm.