Easy Keto Low-Carb Fathead Cinnamon Rolls with Icing is a quick, gluten-free recipe that uses almond flour, mozzarella, and cream cheese to produce gooey buns with sugar-free glaze. These rolls are wonderful for breakfast or dessert! You can even go for a cream cheese frosting instead of icing.
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This post was originally published in September 2018. It has since been updated.
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I am a picky dessert eater. I always have been. I never crave milk chocolate or other rich desserts. But, cinnamon rolls.....cinnamon rolls, I like!
One classic cinnamon roll from Cinnabon has 880 calories and 127 grams of carbs! WOW. This recipe is made from scratch saves you 124 grams of carbs.
How to Make Keto Cinnamon Rolls?
I used the exact same fathead dough recipe that I prepared for my Keto Bacon Chicken Alfredo Pizza. Be sure to check out that recipe!
- Combine the mozzarella and cream cheese. Place in the microwave.
- Add the almond flour and egg.
- Roll out the crust. If you want rolls with a few extra layers roll out the crust a little longer than 12 inches.
- Add butter, sweetener, and cinnamon.
- Create one giant roll up and cut up the dough. Watch the video for step by step visual instruction.
- Bake and then top with icing.
How Many Carbs
Each cinnamon roll has 3 net carbs.
What Sweetener to Use
I use organic monkfruit. It's zero calorie and zero carb and measures 1:1 like refined sugar. You can use DISCOUNT CODE: STAYSNATCHED to grab it here.
Cream Cheese Frosting
If you prefer frosting to icing, combine 4 tablespoons of cream cheese, 1 tablespoon of heavy whipping cream, and 1 tablespoon of powdered Confectioner's Sweetener.
Can You Use Coconut Flour?
You should not replace all of the almond flour with coconut flour for this recipe. Coconut and almond flour absorb liquid VERY differently. If you feel your crust is too moist, you can try adding a tablespoon of coconut flour to dry it out some. I didn't need to do this during my recipe testing.
How to Store the Rolls
Store the rolls covered in an airtight container or bags in the fridge for up to 4 days.
Freezer Tips
The cinnamon rolls can be stored in the freezer for up to 4 months in an air-tight container or sealable bags.
More Keto Recipes
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Keto Cheesecake
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Keto Avocado Brownies
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Keto Pumpkin Spice Fat Bombs
Keto Low-Carb Breakfast Ideas
Bacon, Egg, Cheese, and Spinach Breakfast Casserole
Sous Vide Egg Bites Bites
Keto Bacon Egg Cheese Bites
Keto Chaffles (Waffles)
Keto Blueberry Muffins
Click here for a complete listing of Keto Low-Carb Recipes.
Get your FREE printable Keto Grocery Shopping list here.
Easy Keto Low-Carb Fathead Cinnamon Rolls with Icing
Ingredients
- 1 cup + 2 tablespoons blanched almond flour
- 1 ½ oz cream cheese
- 2 ¼ cup shredded mozzarella I shred the cheese myself.
- 1 egg
- 1 tablespoon melted butter
- ½ tablespoon cinnamon
- 3 tablespoons sweetener (Use discount code STAYSNATCHED to save 15%)
Icing
- 1 tablespoon unsweetened almond milk
- ¼ cup powdered sweetener (Use discount code STAYSNATCHED to save 15%)
Instructions
- Preheat oven to 350 degrees.
- Add the mozzarella and cream cheese to a large bowl. Place in the microwave for 60 seconds.
- Remove the mixture from the microwave. Stir in the almond flour. The mixture may become really thick and difficult to stir. If so, place the bowl back in the microwave for another 30 seconds.
- Remove from the microwave and stir. Add in the egg. Stir until the mixture forms crust.
- Place a sheet of parchment paper on a flat working surface.
- Spoon the dough onto the parchment paper. Place another sheet of parchment paper over the dough to help roll out and flatten the dough. I used a rolling pin over the parchment paper.
- Roll out the dough until it is about ¼ inch thick. The length of my dough was 12 inches. You can make it longer if you would like rolls with more layers.
- Spread melted butter over the dough using a cooking brush. Sprinkle the cinnamon and sweetener throughout.
- Roll the bottom of the dough up once to begin to form a cylinder. Then use the bottom layer parchment paper to continue to roll the dough up to form one large roll.
- Slice the dough into equal sized 6 pieces.
- Bake the rolls on a silicone baking mat and the cookie sheet or sheet pan for 10-15 minutes until golden brown. Mine were ready at 15 minutes.
- Remove the rolls from the oven and allow them to cool completely.
Icing
- Mix the confectioner's sweetener and unsweetened almond milk until icing forms. Top the rolls with icing. Double the servings if you want more icing.
Rebecca Hubbell says
Cinnamon Rolls are a total weakness of mine and I love this keto version!
Helen says
Hi! I was so interested to see that you mix mozzarella with cream cheese to make these amazing-looking cinnamon rolls!
Cinnamon rolls are on my foods-to-make bucket list. I may have just found THE recipe to use! Thank you!
Kris says
Made them! Love them!
staysnatched says
So good to hear! I hope you try more of my recipes!
Anonymous says
Amazing how these ingredients work so well together and they taste delicious. Awesome recipe!!
staysnatched says
Thank you! I"m glad you enjoyed it. I hope you try more of my recipes!
Anonymous says
I’m new to the low carb/low sugar lifestyle. Love the idea of these Christmas morning! Can you use Erythritol instead of swerve? Thanks!
staysnatched says
Yes. You can use any sweetener you like. Swerve is my preferred choice.
Anonymous says
I thought you were using monk fruit, not swerve?
staysnatched says
I’ve made it both ways and they both work. Lakanto is my preference.
Lorraine Howe says
Do you think these would freeze if I made them up ahead of time without the icing?
staysnatched says
Yes you can freeze them. It may alter the taste some.
Elizabeth says
I made it step by step. Diugh was wet. Did not turn out like yours. I did everything like on the video. What did I did wrong
staysnatched says
Tell me more about what you did. I'm not sure what you did wrong without more explanation. What brands did you use for your ingredients? Did you use the almond flour I recommend? Did you actually follow the written recipe or did you just watch the video. I have had others share their success with this recipe on Instagram and Pinterest.
Lindsey N Britton says
I did your recipe the same way that it's written and same products as well. Just not shread my own cheese might be the problem?? But it was after I added the egg that it became sticky. I don't know what I did wrong. After adding 3 hand fulls of almond flour it became non sticky. And resembled your dough. I actually did the recipe 2 times and both did the same thing I just didn't microwave it for the extra 30 sec the 2nd time. I thought I didn't mix it long enough after adding the egg and I put it in a stand mixer and it just stuck to the sides. And the blade. Maybe refrigerate it??
staysnatched says
Are you using Nature's Eats Blanched Almond Flour? That is what is used in this recipe. I never use pre-shredded cheese (I don't like the additives and I only use the real thing. So I can't speak to how this recipe will turn out using it because I don't eat it and have not test it. In general, the dough will become very difficult to mix and sticky after the egg. Push through and do not alter the ingredients I recommend. This is the case with all fathead dough. I have included tips of what has worked for me time after time. I also do not use a stand mixer for this, just a silicone spoon.
Sharon says
Is the measurement for the mozzarella correct at 2 and 1/4 cup? I tried that and the rolls had a very strong mozzarella flavor and came out much larger than what you have pictured. In the video, the mozzarella looks way less than 2 and 1/4 cup.
Despite that, I liked the cinnamon rolls.
staysnatched says
Yes, the measurements are correct. The same amount was also used in the video. I don't taste the mozzarella, as mozzarella doesn't have much taste and absorbs the ingredients it is paired with. The size of your rolls will differ from mine if your roll your dough out to a different width, length, etc.
Sharon says
Thank you for your reply. In the meantime, I looked up some other recipes (I still like yours the best:) and it was recommended to use mozzarella that is already shredded as it doesn't have as much moisture as shredding your own. I had shredded my own, so that may be the culprit.
staysnatched says
I'm glad you enjoyed the recipe! That's interesting. I always shred my own as well.
Jeanie says
mine flattened out like a cookie - still good though! Any tips on how to make it more bun-like? Could it be the type of mozzarella? I used the kraft pizza mozzarella I had on hand
staysnatched says
I don’t use pre shredded cheese. I buy actual cheese and grate it.
Leilani Baker says
How do we “follow” you? I don’t see the option.
staysnatched says
Here is my Instagram https://www.instagram.com/stay_snatched/
Facebook https://www.facebook.com/staysnatchedtoo/
Pinterest https://www.pinterest.com/staysnatched/
Kathy Ansel says
Love these!!! I just have the following questions: How much total fat, fiber & naturally occurring sugar are in one serving?
staysnatched says
Glad you love them! Macros are located at the top of the post.
Kelly says
Hi there! I imported this recipe into my Carb Manager app and I received completely different macros than what is specified. Do you know why this would be? It says it’s 12 net carbs. ????
staysnatched says
Ensure you are removing sugar alcohols from your net carbs calc for your sweetener. Here are the brand names used in my recipe. If you used different brands your calc will differ: Nature's Eats Almond Flour, Almond Breeze Unsweetened, Philadelphia Cream Cheese, Swerve (zero carbs), and Marwood Mozzarella.
Cindy Krampe says
Cinnamon rolls are my weakness. I tried these and not only were they easy to make they tasted amazing! I mixed the butter, cinnamon and sugar together and then spread it on the rolled out dough. I topped them off with the extra I had left over.
Tamara K Lamont says
Hi, I just have a quick question I made these and input them into my tracker and it came up with 16.5g net carbs for one. Can you tell me what the difference might be? Thanks for the help in advance.
staysnatched says
In order to know the difference I need to know what you input. Please list every item including the brand and serving.
Anonymous says
I just made mine and it is too cheesy. I feels like I’m chewing on a ball of cheese with cinnamon and sugar
staysnatched says
It sounds like you didn’t mix it adequately.
Sue says
My rolls turned out bubbling in fat! Yuck! I had to drained them and still they remained rather gooey. Do you suppose I need to add a little coconut flour? I realize the basic ingredients are mozzarella and cream cheese; they were not good enough to keep. They smelled wonderful, but did not bake up distinctly, but instead kind of made a pie. I followed the ingredients perfectly, just was SO disappointed. Yeast? Coconut flour? WHAT can I do to make them more dry and flakey?
staysnatched says
You can try any of those things. I like them the way they are and haven’t tested those things.
Kathy says
Made these today! AWESOME! The only way I changed your recipe was to put the almond flour in with the cheeses when melting. It seems to come together quicker after you add the egg. They were totally excellent. Thank you!
staysnatched says
So glad you enjoyed them and thanks for sharing your tip!
Lila says
This recipe always satisfies my sweet tooth without the extra calories and carbs from a regular cinnamon roll. So easy to make and taste delicious!
staysnatched says
I'm glad you think they are easy!
Brittany says
Loved them !!!! Thank you !
staysnatched says
So glad you enjoyed them!
Autumn says
Can I make these the night before and keep in the refrigerator until ready to bake in the morning?
staysnatched says
I’m not sure. I’ve never tried that. If you do, let me know!
Johanne says
Can you substitue cream cheese and mozzarella for the vegan type?
staysnatched says
I’m not vegan. I’ve never tried it. You will have to test it.
Lisa says
Turned out great -I put almond flour in with cheeses and it mixed easy ,
staysnatched says
I'm glad you enjoyed them!
Paul says
Mine turned out flat and didn’t brown in 15 minutes
staysnatched says
Interesting. That's never happened to me. It could have been the brand of almond flour used, etc.
Adrienne says
I have to make a double batch of this recipe bc they do not last a whole day. My family absolutely loves these.
staysnatched says
Yay! I'm glad the kids loved them.
Adriana says
Another recipe I tried during quarantine and oh my gosh, it was amazing. I realized I posted on instagram and got a few friends interested in Stay Snatched, but a review is definitely always welcome! Sorry for slacking Brandi!
These cinnamon rolls are soooo good! some keto recipes make you feel like you're trying to replicate something and not successfully, but this one definitely satisfied all cravings. will definitely be making them again!
staysnatched says
Thanks for sharing it!
Angela Leonard says
These turned out great! Will definitely make again. I have enough left to freeze as well.
staysnatched says
Wonderful! I'm so glad you enjoyed the recipe.
Fallon says
Amazing!!! My husband was super skeptical about trying these, but he said he prefers these to regular cinnamon rolls. WIN!!
staysnatched says
haha skeptic turned believer!
Maria Garibay says
Loved making these!! Super easy and yummy! I didn’t have any confectioners sugar so I just mixed unsweetened almond milk with monk fruit. Suggestions on what to use if you don’t have the powdered sugar? Also my spread was wet and guwey I think it’s because I kept placing the bowl in the microwave.that’s ok still good! Thank you!! #staysnatched! 🙌🏼☺️
staysnatched says
No suggestions, you really just have to use it.
Donna T says
I just made this, meticulously following your instructions to the letter, and it was an absolute disaster. I wish I could attach the photo I took of it here. I hate that I wasted the ingredients, my time, and will disappoint my husband who was looking forward to cinnamon rolls after work tonight. It melted flat across over the baking pad.
staysnatched says
Interesting that hasn't happened to me or anyone else.