This easy keto cinnamon roll recipe with almond flour is also dairy-free, paleo, and gluten-free. If you’re missing fluffy, soft cinnamon rolls with gooey filling, this keto cinnamon rolls recipe will fix it for sure!
Calling all the cinnamon lovers with these paleo cinnamon rolls! You won’t believe that the cinnamon rolls contain only 3.2 grams of net carbs per roll. They taste like the real thing: a soft, fluffy bun with sticky sugar-free glazing and gooey cinnamon sugar filling.
Keto cinnamon rolls recipe – 100% dairy-free + paleo
There are plenty of keto cinnamon rolls recipe out there, but most use mozzarella and cream cheese as a base.
While fathead cinnamon rolls are delicious, they are not dairy-free! Here I am sharing with you a keto paleo cinnamon rolls recipe made with only wholesome ingredients and no dairy.
Let’s see the ingredients you need to make these keto paleo cinnamon rolls :
- Almond flour – use blanched, fine almond flour for best result. Almond meal is sometimes too coarse and will leave a gritty texture to the buns.
- Flaxmeal – this adds the gooey texture to the buns, don’t replace them.
- Whole psyllium husk and xanthan gum – the combo of both create a fluffy, pillowy texture. You can’t swap one for the other in this recipe, both are required, or the dough will end up sticky and wet, impossible to roll out.
- Eggs – I didn’t try the recipe egg-free, and I can’t advise on egg-free cinnamon rolls yet.
- Melted coconut oil or melted butter – butter adds a lovely golden color to the buns but both options works.
- Vanilla extract or essence
- Apple cider vinegar & baking powder – for an extra raise and fluffy texture.
- Yeast & maple syrup – I know maple syrup is not keto, but it’s keto-approved to use to proof your yeast. See the next paragraph for details on how yeast uses sugar. Otherwise, use inulin for a sugar-free keto replacement.
- Sugar-free crystal sweetener of choice like erythritol, monk fruit, or allulose. The dough recipe will work without sweetener if you prefer the dough unsweetened.
- Cinnamon – for the sugar-free cinnamon filling.
How to roll keto dough ?
Keto dough is stickier than regular dough. Therefore you must roll the dough between two pieces of parchment paper, preferably slightly oiled. This will prevent the dough from stick to the rolling pin.
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Then, make sure you roll the dough into a 12.5-inch x 9-inch rectangle. You can simply fold the border of the bottom piece of parchment paper to form a rectangle.
Thanks to this, when you roll the dough, it stays in the rectangle shape you designed, resulting in a perfect rectangle.
Finally, add the sugar-free cinnamon filling and roll the dough tightly using the bottom parchment paper sheet as a guide. I highly recommend you watch my recipe video below to guide you through this.
Yeast cinnamon rolls recipe
Cinnamon rolls won’t be the same without the yeasty flavor, right? Now, you probably wonder if it’s safe to use yeast on a keto diet as it requires sugar to proof the yeast.
Great news, you can proof the yeast with sugar like maple syrup! If you respect the ratio provided in the recipe, the yeast will consume all the sugar to activate itself, resulting in no sugar left in the recipe.
However, the yeast addition will guarantee the best fluffy, dairy-free keto buns with a pillowy texture like your favorite cinnamon rolls.
More cinnamon keto recipe
- Cinnamon rolls mug cake – perfect if you are craving cinnamon rolls flavor but can’t wait. These mug cakes are ready in 90 seconds!
- Keto cinnamon muffins – a breakfast flaxseed meal muffin delicious to start the day with a keto-sweet treat.
Did you make the keto cinnamon rolls recipe yet? Share a pic with us on Instagram.
Keto Cinnamon Rolls
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Proofing the yeast
- 1 tablespoon dried yeast
- 1 tablespoon Maple syrup (no sugar will be left in the recipe, it will only feed the yeast) or 1 tablespoon inulin
- ⅓ cup + 1 tablespoon Unsweetened Almond Milk lukewarm, not hot, think bath temperature 37.7C (100F)
- 2 large Eggs at room temperature
- 2 tablespoons Unsalted Butter or coconut oil, not hot
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Vanilla Extract
To work with the sticky dough
- 1-2 tablespoons Coconut Oil or any oil
Sugar free glazing
- Line 9-inch (22cm) round pan with a piece of lightly oiled parchment paper. Set aside.
Proofing the yeast
- Before you start, make sure the almond milk is lukewarm. Think bath temperature 37°C(100°F). You can microwave the milk for 15 seconds if needed, but it shouldn't be hot, or it will 'kill' the yeast.
- In a small mixing bowl, add dried yeast, maple syrup, and lukewarm unsweetened almond milk. Don't worry, the yeast will feed on sugar, and there will be no sugar left in the recipe. Otherwise, use inulin for a 100%-sugar-free yeast activator.
- Whisk to combine, cover with a towel, and set aside for 8 minutes or until the yeast is foamy and proofed.
Cinnamon rolls dough
- Meanwhile, in a large mixing bowl, whisk together all the dry ingredients: almond flour, flaxseed meal, psyllium husk, sugar-free crystal sweetener of your choice, baking powder, and xanthan gum. Set aside.
- In another large mixing bowl, add eggs, melted butter (not hot, or it will cook the eggs), apple cider vinegar, and vanilla.
- Whisk the egg mixture with an electric beater on medium/high speed for about 1 minute or until light. You can also whisk manually it will simply add less air into the dough resulting in slightly less fluffy rolls.
- Pour the egg mixture and the proofed yeast onto the flour bowl. Combine with a spoon at first, then gently knead the dough with your hands until it forms a sticky dough ball. The dough will be very sticky, so rub your hands with 1/2 tablespoon of oil and rub the ball with oil to smoothen the outside.
- Return dough ball into the mixing bowl, cover with a towel and set aside in a warm place for 30 minutes. You can also warm the oven to 40°C and store the bowl in the oven to help the dough relax, and slightly expand. It won't rise very much, but this step makes the rolls fluffier.
Rolling the dough
- Punch down the dough and knead the dough for 10-20 seconds to remove air after the raising step. Use a slight amount of coconut oil to rub your hands if too sticky.
- Place a large piece of parchment paper onto your benchtop (about 45 cm long/18 inches).
- Slightly oil the paper surface and then place the dough ball in the center of the paper.
- Place another piece of lightly oiled parchment paper on top of the ball (oiled surface should stick to the dough), same size.
- Press the dough ball with your hands to roughly flatten into a disc. Start rolling with a rolling pin until you form a large rectangle. You can fold the bottom piece of parchment paper into a 12.5-inch x 9-inch rectangle. This way, when you roll the dough, it will encase the dough into the paper, resulting in a perfect rectangle shape. Watch my recipe video for technique
- Peel off the top piece of parchment paper.
- Brush the rectangle of rolled dough with melted butter and sprinkle cinnamon sugar-free sugar all over it, except the first top inch of the border or it will be difficult to close the cylinder of dough.
- Use the bottom piece of parchment paper to help you roll the dough as tightly as you can into a long cylinder. I recommend you watch my recipe video for the technique!
- Pinch the top of the cylinder to firmly close the cylinder.
- Wet the blade of a sharp knife and cut the cylinder of dough into 10 cinnamon rolls.
- Place each cinnamon roll into the prepared round pan. Cover the pan with a towel and let the dough sit for another 20-30 minutes in a warm place or a lukewarm oven as before (40C/105F).
- Meanwhile, preheat oven at 200°C/400°F on regular or convection mode.
- Bake the cinnamon rolls for 25-30 minutes or until golden on the top. After, 10 minutes, you can cover the top of the pan with a piece of foil to prevent the top from darkening too much.
- In a small mixing bowl, combine sugar-free powdered sweetener with unsweetened almond milk and coconut oil. Add more sugar-free powdered sweetener for a thicker glazing or more milk for a lighter/less sweet glazing. Note that powdered allulose is less sweet than powdered erythritol. Set aside at room temperature.
- Remove the pan from the oven, pull out the cinnamon rolls from the pan lifting the parchment paper and bring them to a cooling rack.
- Cool down the cinnamon rolls on a rack for at least 1-2 hours or until it reaches room temperature before adding the glazing.
- Use a pastry brush or spoon to spread the glazing on top of the cooled rolls.
- Serve with crushed pecan on top if desired.
- Store the cinnamon rolls in an airtight container in the fridge for up to 3 days or freeze them. Defrost the day before at room temperature.
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The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.