These Amazing Low Carb Cinnamon Rolls are made with Nut Free Fathead Dough! They’re Grain Free, Gluten Free, Sugar-Free, Keto and the texture is so much like traditional rolls you will shock your family and even yourself!
The holiday season, specifically Christmas is not complete without a breakfast of CINNAMON ROLLS, agreed?!! These beauties can hold their own in deliciousness and easiness to traditional sugar carb laden cinnamon rolls. The Magic Dough needs just a few ingredients to transform it into the texture you’ve been missing if you’ve been on a low carb diet for some time now.
Unlike the classic Fathead dough made with almond flour, my dough is made with coconut flour and honestly I don’t want to toot my own horn, but it’s pretty perfect in the ability to make you feel like your biting into a fluffy carby roll! I’ve used this magic dough for many recipes being savory or sweet!
My most popular use of this magic dough is my FATHEAD BUTTERY DINNER ROLLS, also for PIZZA, CALZONES and Cranberry DANISH!
You can make this ahead, just cook it and don’t frost it. Once cooled after cooking, cover and refrigerate. Reheat in the oven at 350 with aluminum on top so it doesn’t get too browned for about 20- 30 minutes. Remove the cover for the last few minutes then top with the frosting before serving the morning you want these.
I’ve not yet tried to make these ahead without baking them until the next day so for now I don’t recommend that. I’d just bake them as is then cool, cover and refrigerate. Reheat the morning you prefer and top with frosting, that’s a must and wouldn’t be the same without it!
My TASTE TESTERS:
- Hubby- the carb and sugar lover actually LOVED these eating 3 of them! Claiming if I make these for Christmas he’ll not feel deprived at all or missing the kind from the can!
- The two youngest kids loved them as well.
- The picky teen, thought they were too sweet. UGH? Cinnamon rolls are meant to be a sweet treat. Anyway, I’ll take it, maybe his taste buds are changing and prefers less sweetness and for that I’m fine with.
Merry Christmas!
UPDATE!! I prepared this recipe and DID NOT bake it. I covered it well and tight with plastic wrap and refrigerated it on Christmas Eve. The morning of Christmas I let it sit on the counter for 1 hour before baking. The only difference I noticed was that it took about 25 minutes instead of 15 minutes to bake in order for the dough to fully cook and get browned. I also reduced the amount of sweetener as a few comments mentioned it was too sweet. I was out of the Sukrin brown sugar sub so I used Swerve confectioners instead for the Cinnamon “Sugar”. I prefer the Sukrin though, as I felt and my hubby, the Swerve left a bit of an aftertaste. But as far as texture it was just as good as having made it fresh.
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Keto Low Carb Cinnamon Rolls (Fathead, Almond Flour Free)
Ingredients
Dough
- 2 cups mozzarella cheese part skim, shredded
- 3 ounces cream cheese
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp vanilla liquid stevia
- 1/2 cup coconut flour
- 1/2 tsp xanthan gum
- 1/4 tsp salt
- 1 tbsp baking powder
- 1/4 cup Swerve sweetener
Cinnamon "Sugar"
- 1/2 cup butter melted
- 1/3 cup Sukrin Gold or use Swerve brown sugar
- 2 tsp cinnamon
Cream Cheese Frosting
- 3 tbsp heavy cream
- 3 ounces cream cheese
- 1 tbsp Swerve sweetener
- 1/2 tsp vanilla extract
Instructions
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Preheat the oven to 400 degrees F.
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Combine the mozzarella and cream cheese and melt together either 2 minutes in a microwave or over the stove on low heat. Stir until smooth.
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Add the remaining dough ingredients, wet hand and thoroughly incorporate as much as possible.
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Roll the dough on a piece of parchment paper, top with another sheet of parchment since the dough is quite sticky, about 16 by 8 in.
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Slice into 12 strips. Set aside.
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Combine the melted butter, sugar free sweetener and cinnamon. Mix well to combine, use half the mixture to spread onto the strips of dough. Roll them up and place them on a greased or parchment lined pie dish. Use the remaining butter mixture to pour over the tops of the cinnamon rolls.
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Bake 15-18 minutes. While they are baking you can make the frosting.
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Add the frosting ingredients into a blender and blend until smooth.
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Once rolls are hot out of the oven spread the frosting over the tops of the rolls and enjoy!
Recipe Notes
UPDATE Feb 2019: I changed the coconut flour from 3/4 cup to 1/2 cup because some people were having issues with rolling the dough. I also tried a new method for preparing. Add all ingredients for the dough into the food processor, then add to a microwavable bowl and microwave for 2 minutes, it's much better combined. Then proceed with recipe to roll it out, add cinnamon sugar filling and roll up using the ends of the parchment paper to help you roll it over. Then slice into 12 pieces and bake as follows. Nutrition info has been updated and total carbs went from 6grams to now 4grams.
They sure look yummy. I just can’t imagine the mozzarella cheese though in a sweet roll.
You will never ever know these are made with mozzarella cheese! On my list for Christmas brunch!
It’s seriously magical!
It’s amazing how this dough transforms, you really can’t tell it’s made of cheese!
My thoughts exactly!
Can you freeze these or make these ahead of time?
I’ve not tried freezing them but I think you could prepare as I did in the pie dish and not bake them, then freeze. Let thaw the night before you want to bake them.
Brenda, I so appreciate your recipes and emails! They are so convenient to print and not hard to make. Thanks for doing this and please keep it up! I think I’ll try the cinammon rolls on X-mas morning.
Thank you Laurie!
Can these be baked then INDIVIDUALLY frozen. I am the only one in the family following a keto diet and I sure don’t want the family eating these if they are not on the same eating plan as I am. I want to be able to freeze and eat one when I get a craving.
I think you could certainly do that wihtout trouble.
How do you reheat these? microwave?
We did reheat for 30 seconds in the microwave.
Is there a way to make these wonderful looking cinnamon rolls dairy free?
Thank you for your many great recipes. I really enjoy your posts.
I’m not sure there’s a way to replace all that cheese which is basically what the dough consists of. I’d look for a low carb pizza dough recipe that is not this type of magic dough.
I made these and am still looking for a better cinnamon roll. They were a mess to try and roll up. I think it would work better to NOT cut into strips before rolling, but rather roll the whole sheet of dough then cut into rolls. My individual strips just broke apart as I tried to roll them. Eventually I got them into the roll shape but it was not easy. They tasted ok, but the frosting made them sickening sweet. If I was to try this recipe again I would add more cinnamon, perhaps some food grade cinnamon oil, and skip frosting them.
I’m sorry you had trouble. Sounds like you had trouble with the dough. First question, did you change out any ingredients? Did you really get the mozzarella melted well, mine was very pliable. Did you weigh out the ingredients? Just sounds like the dough was dry for you. My first time I made this I attempted the entire rolling of the dough and felt I could not get it super tight through the center, I had to re-roll each one. The next time I made them I felt it was best to get them nice and tight by doing it individually. As far as the frosting, you could have not added any sweetener then or just added a small amount then taste and adjust it, traditional Cinnamon rolls are commonly super sweet.
Hi Brenda! I just made these for the first time. Measured everything and my dough was very crumbly (but extremely tasty). The one thing I was not 100% sure about was the mozzarella. For the 2 cups should they be measured in a measuring cup or did you mean 16oz? I did it by measuring cup, which came out to 8oz of cheese. Thanks for any advice you many have!
I used a measuring cup as well for the 2 cups I pack it in. Crumbly dough before baking right? If the mozzarella isn’t melted enough it’s crumbly so reheating it will help. If you’re meaning these were crumbly after baking then I think they were baked too long.
Thanks. They were crumbly before baking. I will try melting the cheese even more next time. My rolls don’t look the greatest but they are DELICIOUS! Thank you!!
Very very good. Easy if you follow directions. Must mix by hand. I rolled out, put on cinnamon butter then cut. Used a square pan. Yummy!!
Thanks Diane!
Oh my gosh, Brenda! I am SO making these for Christmas morning! When my kids were little we had a tradition of making the pillsbury cinnamon rolls and the orange rolls. These will be so good. And it is convenient to bake them ahead of time and only have to warm them up on Christmas morning and frost.
I hope you and your family have a very Merry Christmas!
Thanks Peg! Merry Christmas!
Thanks Peg and Merry Christmas!
My guess is that these could indeed be made a day ahead without baking as long as they were tightly sealed. Take them out of the fridge and let come to room temp and then bake. I am going to try this for Christmas. If anyone makes them like that before then, please let us know how it turned out. I am so excited to try these. I made the cranberry danish for Thanksgiving dessert and even the people who don’t eat low carb were asking for a second slice. I know this dough is fantastic!
Thanks for the great recipes.
I so happy to hear about the danish with non low carb family liking it! Thanks Tami, I’m going to make the rolls and not bake tomorrow for Christmas and hopefully they will be just as perfect as I made them before. Merry Christmas!
I made these yesterday for the first time and they are seriously amazing!!! Very easy to make! My hubby who is usually only into chocolate, loved them too!
I will be making these and using the fat head dough for much more!
Thanks Alison!
These look delicious! I want to try them soon but I don’t have the Sukron gold on hand. Is there an alternative to it? Or can we just leave it out? We don’t like thing super sweet if that helps. Thanks!
Just use Swerve or another sugar free sweetener.
8 oz of cheese is 1 or 2 cups?
2 cups, not packed
I’m confused now??? In a previous reply you told someone 2 cup packed in ???
It won’t make too much of a difference if the cheese is packed in or not really, the biggest issue people were having is they were using 1 cup instead of 2 because my orginial amount showed 8 ounces of cheese, but 8 ounces in weight, not like liquid measurements which some got confused. So 2 cups shredded mozzarella is what works best in this recipe.
Made these today and they were absolutely delicious! I was a little skeptical about using mozzarella cheese in the dough but seriously I wouldn’t even know it was in there if I didn’t make them. I will definitely be making these again soon.
How is 8oz 2 cups? By capacity 8oz is a cup. The dough was dry and brittle for me.
By capacity 8 ounces of a LIQUID would fill 1 cup. If you were to purchase an 8 ounce package of shredded cheese, it would not fill a 1 cup measuring cup, it would fill 2 cups.
By volume, 8 oz = 1 cup. Cheese is packaged by weight rather than volume, so 8 oz of cheese is half of a pound, not 1 cup. When cheese is grated 1 oz is about 1/4 cup, so 8 oz cheese will be 2 cups grated.
I made these tonight for breakfast tomorrow and I was super excited! I put them in the oven for 13 minutes (I always underbake first then add time if needed) and the tops wear charcoal and the middles were raw. I feel like 400 is too hot for these, and they might benefit from a longer time on a lower temp. Super bummed because the dough was DELICIOUS! I’ll try again another day.
The time and temp will depend on your oven. If yours were burned on top and raw in the middle then you need to make sure both the top and bottom elements are working. If the bottom element is not working ( or the oven is set to “broil”), the oven will keep the upper element on to maintain the temperature burning the tops while the middle is raw. If the thermostat in your oven is not working right it could also not shy off when the temperature is reached over cooking your food
Made these for my christmas breakfast-made half the recipes and weighed the cheeses and measures all dry ingredients. They were absolutely perfect! I didn’t even need the frosting which did cut down on the calories. I snuck one Xmas eve, and was still in Ketosis the next morning. Definitely a keeer!
Made them for Christmas morning. Followed the recipe exactly and they turned out great! My husband also follows a keto diet, he loved them. Even my daughters, 2 and 4, very picky eaters, loved them!
We made these for breakfast on Christmas morning. They are fantastic!! We’ll definitely be enjoying them again. Thank you!
Do you use Swerve granular or confectioners for the dough & frosting? I would think granular but you mentioned the confectioners for the cinnamon sugar so I just want to be sure!
You can use the granular in the dough, but either will work.
Can u make these without the xantham gum. Or substitute anything for it. I just don’t have any.
You could probably just leave it out, but it just helps with texture.
Can you substitute glucoomman?
You might be able to though I’ve not tested that so I can’t say for sure on the results.
I just made these tonight. Oh my gosh! It took everything in me to make myself put them away after eating two!! Sooo good! Tastes almost as good as Cinnabon! 😋🤤 I think coconut flour makes it taste better than the almond flour!
So you said you revised the recipe to make it less sweet. Is the recipe here the revised recipe? I’d not, can you give us the measurements of what you changed? Thanks!
The revised recipe is the one here now.
I can’t wait to try these! How would you suggest to store them once they’re baked?
We kept them in the fridge and reheated individually.
I’ve been doing the keto diet for over 2 months and this is the first recipe that tastes just like an original version and not a diet version. It was delicious!! I did add 2 more tbsp of swerve in the cream cheese frosting just because I like things sweeter
Happy to hear that thank you!
Oh my goodness, these have to be the best low carb treat I’ve ever made! I couldn’t even tell they were low carb, honestly. I usually steer pretty clear from both the low carb sweeteners and dairy, but I have been doing the 131 and really wanted cinnamon rolls for a change– and these are much better than a sugary version. I followed the recipe exactly, except that I rolled the dough out, smeared with butter, THEN cut. I didn’t find it to be an issue doing it that way, and it seemed simpler to me. Also, I subbed full fat coconut milk for the heavy cream in the icing. I know another reviewer said the frosting made the rolls sickeningly sweet, but I grew up on my mom’s homemade rolls with powdered sugar icing along with the ones from the store in a can, so I LOVE the super sweet icings. I actually made mine a good bit sweeter than the recipe. It took me waaaayyyy longer from start to finish than the recipe says it should have, but it’s worth it occasionally for something this good!
Thank you so much for your wonderful review!
Brenda,
Thank you. These are awesome. Do you have the nutrition facts for the rolls with out the frosting. And what else can you use the “dough” for.
Sorry I don’t have the nutrition info without the frosting. I’ve used this dough for many recipes and they are posted on my website. I’ve got a cheese danish, pizza, pizza pockets, and the BEST Cheesy ROLLS you’ve ever had!
I searched for cheesy rolls on your site but didn’t find anything with that name, can you put a link to that recipe? Thanks!!
These were delicious!!!
Made these for the first time last weekend. They were soooo good. Very filling because of the cheese. I will probably roll them out a little thinner next time. I only got 9 rolls and they were a little too thick. Great recipe!
Hi, we don’t have liquid stevia at our local stores. Can it be replaced with something else or omitted altogether? I can’t wait to try these this weekend! Thank you!
I would use more of your favorite sweetener you prefer.
so i had trouble with the dough. I used the stove top method and melted the mozza and cream cheese in a frying pan. i felt it was nicely mixed. i put all the other ingredients in a separate bowl in the order the way they were listed above. I then put the heated dough into the bowl and mixed. but it never became elasticky and turned out very crumbly. It did stick together but when i tried to roll it out it just would break apart. I used dry measure cups to measure my ingredients. but they were level and not heaping. I’m not sure if i mixed the dough too much or if i kept at it, if it would have become more like the fat head dough i am use to making which is smooth, sticky and elastic. any idea what i did wrong?
Sounds like the dough wasn’t melted enough and just needed to be reheated to make it more pliable.
thanks. going to try them again today!
Make sure you’re using enough mozzarella cheese. 8oz shredded is 2 dry cups. That’s a common mistake and would make the dough dry.
Do you think I could use this recipe with almond flour instead of coconut flour? Will it act the same?
No unfortunately you just can’t easily swap almond and coconut. I adapted mine especially for use with coconut since my son has a tree nut allergy. I’m sure you could Google fathead dough and you’ll find a ton of recipe using almond flour.
Thank you! I’ll look for one! Or maybe I’ll just buy some coconut flour! 🙂
Finally made these today. I made a similar recipe before, so I knew how to handle the dough and roll it up as a unit, then cut into 12. I had to use Splenda, though, as I didn’t have enough Swerve, so there was not much browning, and I used the shortest cook time. They came out quite good, anyway. I snarfed one up as soon as I got them frosted! Yum!
My 3 year old helped me make these today! She loved them but says no frosting please, ha! My husband really liked them too. He’s hit or miss with my low carb baking but these are a winner. They are pretty rich so one hit the spot. I baked them a little longer than recommended, maybe 20-22 min. I added a little extra swerve to the frosting as well. The true test will be my picky 6 year old at breakfast tomorrow. If he doesn’t like them, more for me!
Wonderful! Happy to hear you all liked them!
Hello Brenda,
Would I still use the same amount of sweetener if I’m using the Sukrin Gold instead? Thank you.
Yes same amount is fine.
What are the net carbs for this? (Still learning to count carbs)
Right under the recipe notes, 3 net carbs.
These are truly amazing! I am eating one right now! Thank you so much for making low carb more fun and very tasty!
can you not use the liquid stevia and i have had another recipe that said to roll dough between 2 sheets of parchment because the dough was sticky and it stuck to both sheets…how do you not get it to stick to the parchment if it is sticky? I do not want to waste anymore ingredients(very tight budget) trying something like this but it sounds and looks wonderful would like to try.
It slightly sticks to the parchment but I very slowly peel if off the parchment and haven’t lost any dough that way.
Very good! I was impressed with the taste and consistency. A little work with the dough but it was worth the effort. Thanks for sharing!
Do you think I could use Splenda as the sugar replacement?
You could if you prefer that.
I know you’ve answered a ton of questions about the use of sweetener however I hope you’ll answer just one more. Seeing as how this recipe calls for coconut flour, do you think coconut sugar would work in replacement of the gold stuff?
Yes you could replace the sugar free fiber gold with coconut sugar although that is sugar and you’re calories and carbs will increase as well.
I was really excited, they ssounded so good. Then I was totally deflated with the first ingredient…Cheese!
Totally off my list. Also, since I’ve been doing lo carb, I’ve become sensitive to coconut products.
It would be really nice to have some of the good sounding recipes.
You should Google fathead dough to see all the creations with it and the number one is ingredient is mozzarella and cream cheese. Don’t knock it till you try it, there is no cheesy taste at all.
The rolls were just OK, for someone who is used to low-carb eating. The kids did not like them (do not typically eat low carb). The frosting was yummy but I couldn’t get past the fat-head dough taste mixed with sweetners. Just not the dessert for me. They did turn out beautifully, though!
I had trouble with the dough, too. It turned out very crumbly and wouldn’t hold together well enough to roll up. I had to roll up broken sections. I combined the ingredients thoroughly; in your video, your dough doesn’t appear to be very well combined. There is a definite marbling in your dough which was absent in mine. Apparently there is a breaking point when mixing the dough when it will lose adhesion. Coconut flour is always tricky! I proceeded with the recipe. My strips were quite crumbly! Other issues: all the butter ran out all over the bottom of the pan. I added extra cinnamon (1/2 T) but could barely detect cinnamon in the finished rolls. Had to sprinkle cinnamon on top of the frosted roll in an effort to capture somewhat of a cinnamon flavor. Rolls and frosting were not very sweet. I would prefer a frosting with less or no cream cheese. The cream cheese flavor was overpowering. To re-work the rolls, I’d add a combination of almond and coconut flours, use softened (not melted) butter and a lot more sweetener. I’d use powdered sweetener with cream and vanilla for the frosting. I used Pyure brand sweetener. Swerve has a cooling effect on the tongue and often a granular texture to a finished product.
I just made these and the dough was very dry and crumbly. Could not salvage any of the ingredients. Measured and weighed exactly and could not even roll out the dough. I knew right away that the dough would not work.
Frustrating.
Love these! Amazing! Tastes just like the regular flour cinnamon rolls I remember pre- celiac’s. Didn’t care for the frosting, but they were great with butter.
Can’t wait for more recipes with this dough.
Thank you Sugar Free Mom!
What can I substitute for the vanilla liquid Stevia? I have, but don’t like the taste, Original liquid Stevia, which I could use but would I increase the vanilla extract to get the vanilla taste?
Yes just use a bit more vanilla extract.
Just a note that, while the might be delicious, if you use Surkin, they will not be gluten free as it contains malt.
These are amazing! The dough needed a lot of handwork (more than almond flour fathead dough) but that was ok with me. Instead of sukrin or swerve I used Splenda Naturals stevia which is erythritol and stevia extract. I also didn’t add the butter on top until the last few minutes because I forgot lol. I left off the frosting because I didn’t think they needed it. But I just had to leave me 2 cents that these are my absolute favirite cinnamkn roll recipe. Thank you!
Can you use egg whites instead?
Really great treat. Mine took much longer to bake – 10+ minutes longer but they came out beautifully!
I just have to say that “I am in heaven” when I bake these rolls. They are even tastier than the real sugar and wheat flour ones. I have made these 3 times already and I get requests from family memebers to make them again. Thank you so much for these keto cinnamon rolls! Just one questions,how do I get strips from comming apart when rolling them?? Makes no difference on the taste but I just wanted to know 🙂
What a wonderful comment Jacky, you made my day thank you!
I just found this recipe and tried it. From a taste perspective they are wonderful. My picky eater husband liked them, too. My only problem was the dry texture of the dough which made them difficult to roll up. The final roll looked really ragged. I had actually nuked the cheese more than specified to get the creamier texture, so I’m thinking there’s got to be a slight adjustment of ingredients to make the dough hold together better. But, overall I’m very happy with these!
So. Crumbly. I couldn’t make anything out of the dough. I’ve made a lot of mozzarella dough and never had it come out crumbly. Disappointed.
Delicious thanks you for this recipe. My only tweak was to use only 1\2 cup coconut flour. Next time I will add two more tablespoons and see how it comes out. So tasty.
Ridiculously good 🙂 Very reminiscent of Cinnabon (for those who have been off sugar for long enough).
I missed the notes about 2c shredded cheese equalling 8oz. My 2c was only 5oz, but still turned out quite nicely. I’m excited to try again with 50% more cheese!
I did find the dough both sticky and crumbly (not a dry crumble, just unstretchy compared to regular flathead dough), but as soon as I got it between two silpat mats, rolling and shaping it wasn’t a problem. Considering the delicate nature of my dough (possibly due to too little cheese), it seemed so much simpler to spread, roll, then cut. I slowly rolled the mat up, and after the initial flop/fold over, the rest slid off the mat easily.
To keep it gluten-free, I subbed swerve for the sukarin gold, and mixed in a quarter teaspoon of blackstrap molasses with a few drops of rum extract. My butter filling did run out the bottom quite spectacularly, but most of it soaked back into the rolls while cooling. I wonder if the sukarin would have held it a bit better? For more of a kick, I might try adding cinnamon oil or pumpkin spice next time.
I powdered my swerve for the icing, but otherwise thought it was just right as written!
Overall, so glad I tried this! Reading through the comments, people really need to get over the fact that the dough is made with cheese. I highly recommend adding weight measurements to the recipe for the cheese, coconut flour and butter.
Thanks for sharing!
After reading the recipe and all the comments I am wondering why regular fathead dough is not used? Just to make it “your” recipe?
In an earlier post she said it was because her son had a tree nut allergy. 🙂
Ah! Please forgive for my first comment–if I had read the entire article I would have understood the changes; anxious to try it.
what it i don’t have xanthan gum. can i make it without? tx
Yes but it is wonderful for texture.
This is by far the best thing I’ve ever made! The second time I made these I made a double batch for my friend (who is also keto and her husband – who is not keto and a picky eater) ate half the pan! Seriously these are amazing!
I did end up baking them about 15 min longer than the recipe called for. Could be my oven but when I went to pull them out they weren’t browned at the edges, the middle looked raw, and there was a lot of liquid in the pan. I put them back in about 15 min and they were perfect!
Another note: Before finding this recipe I tried other recipes for cinnamon rolls made from almond flour. They were ok but texture was off and grainy. The coconut flour is far superior in my opinion for this recipe
Thank you Brenda for your incredible recipes!
Thanks so much Irene!
I made it with my 5 year old daughter and I think we messed something up. Everyone on here keeps saying how rich it is but I didn’t taste it. First time on keto and making cinnamon rolls. They’re super filling for me and my daughter. Overall if you’re not used to coconut I would find a substitute for it.
Can I make this without the xanathan gum?
yes
I found that gelatin is a good replacement for xanthan gum. Do you think it would work?
I think it would.
Made these cinnamon rolls this morning. Followed instructions and they were delicious. Not over sweet at all.
Hi, can you substitute coconut flour with almond flour?
Sorry no other ingredients would need to change to make that work.
Can Monk Fruit Sweetener or Coconut sugar be substituted for Sukrin and Swerce?
Hi I use Truvia. How much would I need to use please seeing its sweeter than other sweeteners. Thankyou in advance.
I’d probably reduce by half.
Anxious to make these. Can I sub glucomannon for the xanthan gum?
I have not tried that substitute but I think it would work. Please come back and let me know how they turn out for you.
I could not believe how good these were (and easy too)… It was a lot less messy than what I was expecting. My husband will probably want me to make these every weekend now. Thanks for sharing this delicious recipe.
Thank you so much for sharing this recipe! I made this last night and they were a hit. Mine were not as pretty as yours, but they tasted delicious.
Thank you!
I forgot to mention, but I used Erythritol as my sweetner, and I used the measurements listed in the recipe – my rolls were the perfect amount of sweetness.
I love your recipe, but, I am having issues with my cooking time and temp. What do you recommend I do? I baked it at 400 for 15 mins and some were burnt on the edges and not cooked through in the middle.
Should I reduce the heat to 375 and cook them for like 1/2 hr? Or should I start at 350?
I would say try 375 for 20 minutes then check they are nice and puffed up, if not then let them cook another 5-10 minutes and check again. Hope that helps!
How do these genuinely taste? Every keto friendly baked items we’ve made from online recipes have tasted disgusting. Even those that pronounce themselves the best pancakes ever, or words to that effect. I’m struggling to enjoy food while on this meal plan.
Can you use cheddar cheese instead of mozzarella?
I’m not sure cheddar would work as I’ve not tried that sorry!
Does anyone have metric weights for the ingredients? When baking with coconut flour I prefer to weigh.
At the bottom of the recipe you can use US or metric. Click metric.
So excited to find this as I’ve only been on Keto 3 weeks and I’m not sure how I’m going to get through Christmas without cheating!! Hopefully this will help. I do have a few questions though.
I live in Italy and don’t have access to Swerve. Can I use plain powdered erythritol instead?
I can’t stand the taste of Stevia. Can I leave it out (or slightly up the amount of erythritol)?
In Italy we don’t have the “dry” gratable mozzarella, only the fresh kind kept in water. It won’t grate but I can pull it apart with my fingers. Will that work?
Thanks so much for the recipe and for answering my questions!!
Yes to the powdered erythritol but the fresh mozzarella has too much moisture. I tried it myself and the buns didn’t hold their shape and took forever to cook. Can you try drying out the fresh mozzarella using a cheesecloth overnight in the fridge?
I haven’t tried the end result yet. I did however have an issue with the dough cracking when I tried to roll. The dough formed well and rolled well but once I tried to roll it then it just cracked and broke 🙁 any idea how to prevent this next time?
In previous comments it was mentioned 8 oz of cream cheese but reading the recipe for dough it calls for 3 oz & frosting also 3 oz not 8 oz. is the recipe correct with the amounts of cream cheese? I’m really wanting to try these tomorrow but I don’t have any mozzarella cheese I only have Swiss & cheddar cheese. I can see now I’m going to have to keep mozzarella cheese in my fridge.
The recipe is correct as written. The 8 ounces you saw in the comments was for the mozzarella which was confusing people. It’s 2 cups mozzarella or if you weigh the mozzarella is weighs 8 ounces so because that was confusing people I removed it and just wrote it as 2 cups. The cream cheese has stayed exactly as you see in the recipe.
I have everything except the liquid vanilla stevia. What plus vanilla extract could be used? I’m not sure how concentrated the liquid stevia is.
Thanks!
I just made these today and I think the taste is fabulous! My strips did crumble a bit so next time I’ll melt the cheese a bit more. I did find I had a pool of butter in the bottom of the pan though. I followed the directions so maybe next time I won’t pour extra butter on top. It kind of made more of a cinnamon mush – a great tasting mush! I’ve learned a lot for my second time around. Thanks for the great recipe! Love that there is no almond flour!
Wow! Best keto “bread” I’ve tried so far! I did roll out my dough then spread the butter/ sugar mixture.. i think next time ill do like i do with “not keto” cinnamon rolls and spread soft butter and then sprinkle the cinnamon sugar on… but they rose nicely and are wonderful! Thanks !
I rolled altogether in the parchment paper, like you would a yule log, and then cut the dough and it worked really well. No handling of the dough with my hands really so it didn’t crumble or get hot.
They are in the oven – so excited to try!
Hey Brenda,
Not sure what happened, I left a comment on here a couple months ago but it never posted*shrugs*..oh well, I just wanted to say these are the best things ever and I shared your recipe on my keto/low carb board on FB and it got rave reviews as well. Originally when I made this, I too felt it was super messy and I was unsure how the dough would turn out because it seemed really dry but magic happened and they were amazing. However, I came on here to make them again today and I saw your update about mixing everything in the processor and then putting it in microwave..OMG what a difference. That dough was soooo easy to work with and it did just beautifully with barely any mess and cleanup a breeze. I decided this time to roll it up and then cut it and I like that way much better. Thank you again for this awesome recipe:)
Glad you liked my new method, I love it too!
These are good. I’ve made others but these taste much better. And the idea of mixing in Cuisinart first was great. I was almost tempted NOT to microwave it was so smooth …but I did. Thank you for a great recipe.