Best Keto High Protein Cottage Cheese Cinnamon Rolls

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Best Keto High Protein Cottage Cheese Cinnamon Rolls

Prep Time 30

Cook Time 25

Servings rolls

Calories 274kcal

Author Brenda Bennett/Sugar Free Mom

Ingredients

Dough

2/3 cup 2% cottage cheese ( my cottage cheese recipe is good to make if you have lactose intolerance) full-fat cottage cheese could also be used
2 large eggs
1 tbsp butter softened
1/2 tsp vanilla extract
1 tsp vanilla stevia
1.5 cups sunflower seed flour or almond flour
1/4 cup coconut flour
1/4 cup unflavored whey protein
1/4 cup granulated allulose
2 teaspoons baking powder
1/2 tsp xanthan gum
1/4 tsp salt

Filling

3 tbsp butter softened
2 tbsp Monk fruit Allulose brown sugar sweetener
2 tsp ground cinnamon
pinch salt

Glaze

2 ounces cream cheese
1/2-1 tsp vanilla stevia or to taste

Instructions

Preheat oven to 350°F (175°C). Line an 8-inch baking dish with parchment paper or grease well. Set aside.
Add the cottage cheese, eggs, butter, and vanilla extract to a food processor. Blend until completely smooth and creamy, stopping to scrape down the sides as needed.
Add the sunflower seed meal, coconut flour, protein powder, baking powder, xanthan gum, salt, and powdered sweetener to the food processor and Mix until a soft, slightly sticky dough forms.
Let the dough rest for 5–10 minutes. This allows the coconut flour and protein powder to fully absorb moisture and will make the dough easier to handle.
The dough will be sticky — this is normal.
Place the dough between two sheets of parchment paper. Lightly dust the bottom parchment with a small amount of coconut flour if needed. Roll the dough into a large rectangle, about ¼-inch thick (approximately 9 x 12 inches).
If the dough sticks, lightly wet your fingers or dust the parchment with a pinch of coconut flour.
Spread the prepared cinnamon filling evenly over the rolled dough, leaving a small border along one long edge. Using the parchment paper to help lift, slowly and carefully roll the dough into a log, starting from the long edge. Wet fingers to help dough separate from the parchment.
Use a sharp knife to slice the log into 8 even rolls. Place the cinnamon rolls cut-side up into the prepared baking dish.
Bake for 22–25 minutes, or until the tops are lightly golden and the rolls are set. Allow the rolls to cool for 5–10 minutes before adding any glaze. Serve warm and enjoy.

Notes

This recipe is based on 8 rolls.

Midlife Macros™ Approved

Nutrition