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–+ servings

Low Carb Cinnamon Rolls

This low carb cinnamon roll recipe has all the feels of a traditional cinnamon roll minus the carbs and guilt. A soft texture. Lots of cinnamon and brown sugar flavor. A warm cream cheese icing. It just doesn't get much better than this.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 20 minutes
Servings 12 Cinnamon Rolls

Ingredients
  

  • 2 Cups Finely Ground Almond Flour
  • 1 Tablespoon Baking Powder
  • 2 1/2 Teaspoons Monkfruit/Erythritol Blend
  • 1/2 Cup Egg White Protein Powder
  • 3 Cups Shredded Mozzarella Cheese
  • 4 Ounces Cream Cheese
  • 2 Large Eggs

For The Filling

  • 1/3 Cup Butter (melted)
  • 1/3 Cup Gold Monk Fruit Blend (Or your favorite brown sugar substitute)
  • 1 1/2 Tablespoons Cinnamon

For The Frosting

  • 3 Ounces Cream Cheese (room temperature)
  • 3 Tablespoons Butter
  • 1 1/2 Teaspoons Vanilla Extract
  • 1 Cup Powdered Erythritol Sweetener
  • 5 Tablespoons Heavy Whipping Cream

Instructions
 

  • Preheat the oven to 350° Fahrenheit and line a 13×9 baking dish with parchment paper.
  • Begin by mixing all your dry ingredients (almond flour, baking powder, sweetener, and protein powder) in a medium-sized mixing bowl with a fork or a whisk. Mix everything together until evenly combined.
  • Place your cream cheese in a small microwaveable bowl, and dump your shredded mozzarella cheese over it. Microwave on high in 30-second increments stirring between each set until the cheeses are melted and can be stirred together easily. Be careful not to microwave it too long though, or your cheese will crisp up and will lose its elasticity.
  • Once your cheese and cream cheese have melted, put the mixture in a mixing bowl. Add the dry mixture and the eggs. Mix on medium speed with a stand mixer until everything is well combined and you have a wet sticky dough. 
  • Once your dough has been mixed, set it aside and let it rest while prepping the filling. In a small mixing bowl combine your cinnamon and brown sugar substitute. Mix together with a fork until evenly mixed.
  • Now that the dough has rested, it’s time to roll out your cinnamon rolls. Prep the area by pouring a quarter-sized amount of olive oil on the counter. Evenly spread the oil on the surface and coat the rolling pin. If necessary add more oil to the counter. It’s better to have a little bit too much than not enough in this situation! Once your area is prepped place the dough on the oiled counter and roll into a rectangle until it is about a 1/4 inch thick.
    Spread the melted butter evenly on the rolled-out dough, then spread the cinnamon-sugar mixture over the top.
  • Roll the dough up tightly into a roll, then using a knife cut the cinnamon rolls into slices approximately two inches thick.
  • Place the cinnamon rolls in a pan spacing them as evenly as possible. Slightly flatten the tops then bake for 20-25 minutes or until the edges have begun to brown.

For The Frosting

  • In a stand mixer cream the cream cheese, butter, and sweetener together until smooth. Add the cream and vanilla, scrape the sides of the bowl and whip it again until you have a smooth creamy frosting.
    If your frosting is too thick add more cream until it’s reached the desired consistency.
  • Spread the frosting over your warm cinnamon rolls and pop them back in the warm oven for a few minutes to melt the frosting.
    Serve warm and enjoy!