Sugar Free Low Carb Keto Cinnamon Rolls

Sugar free low carb keto Cinnamon Rolls are the one thing I have been looking forward to making in a long time. They are really nice and easy to make, and if you love to eat sugar free cinnamon rolls you will love this recipe.

If you do not have My Cosmopolitan Kitchen’s Sugar Free Low Carb Keto Cinnamon Rolls on Amazon or any other cookware shop try searching on line for “Sugar Free Low Carb Keto”. Sugar free Low Carb Keto Cinnamon Rolls are so delicious, you can eat as much as you want.

No more counting sugars or worrying about the calories and carbohydrates in your food. Whether you are trying to cut sugar from your diet, or just trying to limit your carbs, these delicious breads are an excellent alternative.

Sugar Free Low Carb Keto Cinnamon Rolls are the perfect sweet treat. Made with my own recipes and my own twists of favorites, they are guaranteed to be a huge hit with kids and adults alike.

They are made with a quick cooking method using just plain old sugar (no corn syrup) and can be made in just under 30 minutes. They are as delicious as regular cinnamon rolls, but won’t have you reaching for that bag of chips on your plate. Sugar Free Low Carb Keto Cinnamon Rolls are great for parties, nights out, and everyday use!

Sugar Free Low Carb Keto Cinnamon Rolls

Recipe by TiffanieCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

20

minutes
Cooking time

1

hour 

10

minutes

These delicious low carb cinnamon rolls are made with psyllium husk powder which keeps them gluten-free and low carb!

Ingredients

  • ½ cup (120 ml) boiling water

  • Dry Ingredients
  • 2 cups (240 g) blanched almond flour (or any other nut flour)

  • ½ cup (70 g) coconut flour

  • 2 tsp baking powder

  • ¼ tsp baking soda

  • ½ tsp stevia powder (or monk fruit powder)

  • ¼ cup (50 g) erythritol (granulated or powdered)

  • ½ tsp cinnamon powder

  • 3 tbsp psyllium husk powder

  • Wet Ingredients
  • 2 eggs

  • 4 egg whites

  • 4 tbsp melted butter (or coconut oil for dairy free)

  • 4 tbsp almond milk (or coconut milk, milk, any other nut milk)

  • 1 tbsp apple cider vinegar (or lemon juice, white vinegar)

  • Cinnamon Butter
  • 4 tbsp melted butter (or coconut oil for dairy free)

  • 6 tbsp Lakanto Golden Sweetener (or any other golden low carb sweetener)

  • 1 tbsp cinnamon powder

  • Cream Cheese Frosting
  • 4 oz (120 g) cream cheese (half a Philly block)

  • 2 tbsp almond milk (or coconut milk, milk, any other type of nut milk)

  • ¼ tsp stevia powder (or monk fruit powder)

  • Dairy Free Frosting
  • 1 can coconut milk (chilled overnight in the fridge)

  • 2 tbsp Lakanto Maple Syrup

Directions

  • Preheat the oven to 180C/350F.
  • In a small bowl, mix the cinnamon butter mixture together.
  • In a large bowl, add all of the dry ingredients together and combine with a whisk.
  • In another large bowl, add all of the wet ingredients and combine with a whisk.
  • Pour the wet ingredients into the dry ingredients and mix with a silicone spatula.
  • The dough will be pretty sticky.
  • Add the boiling water a little at a time and continue to mix until the dough has absorbed all of the water.
  • Let sit for 5 minutes.
  • Separate the dough into 2 as it’s easier to handle.
  • Place the dough over a parchment paper, form a ball with your hands and cover with another piece of parchment paper.
  • Roll out the dough to desired thickness. I rolled it out to about 0.5cm/0.2in thick, but you can roll it to be thicker. I don’t advise rolling it thinner than 0.5cm/0.2in as it could break apart.
  • Once you have rolled out the dough, peel off the top parchment paper. With a spoon, or food brush, spread half of the cinnamon butter mixture all over equally.
  • Once it’s completely spread, carefully roll up the dough so that it makes a huge log. Cut into desired thickness. Mine were about 5cm/2in thick.
  • Add a piece of parchment paper over a baking dish so that the bottom of the cinnamon rolls don’t stick. Add the cut cinnamon rolls to the dish, and repeat with the other half of the dough.
  • Cover the baking dish with aluminum foil and baking in the oven for 70 minutes.
  • Take the cinnamon rolls out of the oven and let cool for 5-10 minutes.
  • Cream Cheese Frosting
  • Add the cream cheese, almond milk and stevia powder to a glass bowl and microwave for 20-30 seconds. This will soften the cream cheese so it will be easier to mix.
  • Mix with a small fork until nice and creamy.
  • Pour over the cinnamon rolls.
  • Dairy Free Frosting
  • If you eat dairy-free, make this frosting instead.
  • Scoop out the chilled cream from the chilled coconut milk can and place it in a bowl. Add the Lakanto maple syrup to the bowl and mix to combine.
  • Pour the frosting over the cinnamon rolls when they aren’t too hot.

Notes

  • You cannot leave out the hot water or psyllium husk in this recipe. You ABSOLUTELY need them.
  • Instead of butter, use coconut oil for a dairy free version and coconut milk for the frosting.
  • Make sure you roll out the dough between two pieces of parchment paper, as the dough could stick to your rolling pin.

Reference : mypcoskitchen.

 

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