Fluffy Keto Cinnamon Rolls

Throughout my career I have covered a wide range of diets and allergies! Everything from Vegan, Paleo to Keto & gluten free, dairy free, egg free, nut free, sugar free and grain free!

I do not believe in diet dogma (and I’m actually working on intuitive eating for myself!) but I DO want to support you each in your healing & food journeys. So that whatever your restrictions may be- you still get to eat really good food!

The point of me sharing that- is that I wanted to let you know I will be doing my best to provide recipes for ALL the above! I’m also going to put a ton of energy into making the recipes as adaptable as possible!

Last week I posted an incredible gluten free/ vegan cinnamon roll recipe! This week I wanted to share with you my innovative recipe for Low Carb Cinnamon Rolls! I tested this recipe to perfection, just like the gluten free/ vegan one. Despite being low in carbs they are fluffy and have an excellent texture!

This recipe is not dairy free- and I have not tested it with dairy free products (such as dairy free cheese or dairy free heavy cream! ) You are welcome to experiment though- I just cant give you the promise of perfect results (Unless I have done it myself.) But hey - you never know. It might work. If you were to give it a try- I highly recommend Silks Heavy Whipping Cream. Its tastes and works the closest to real cream! (and its unsweetened)

Ingredients

To make things easier I wanted to give you direct links to the products / best options for this recipe!

• Swerve Granulated Sugar: https://amzn.to/2SUytm9

• Brown Sugar Swerve : https://amzn.to/31FGcXr

• Sukrin Gold Natural Brown Sugar: https://amzn.to/30gzXg4

• 3 lb Bag Hale Fresh Natural Sweetener Erythritol: https://amzn.to/30ByEmY. *Best Value/Price is this brand!

• Lakanto Sugar Free Maple Syrup : https://amzn.to/2M2d5a6

• Lifesource Foods Oat Fiber: https://amzn.to/2V3Ag8a

• Bobs Red Mill Double Acting Baking Powder: https://amzn.to/30goVHq

• Honeyville Blanched Almond Flour: https://amzn.to/2Ol4rGF

• Now Foods Psyllium Husk Powder: https://amzn.to/2OhTlC3

• Bobs red mill Garbanzo Bean Flour: https://amzn.to/30miV0d

• Fleischmann's Rapid Rise Yeast: https://amzn.to/2RMrcDg

  Bob’s Red Mill Guar Gum: https://amzn.to/2tBgnvQ. (Note Xanthan gum OR guar gum can be used)

Fluffy Cinnamon Rolls with Caramel filling & Cream Cheese Frosting

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Yield: 9 rolls

Author: Brittany Angell

Prep time: 45 MinCook time: 20 MinInactive time: 45 MinTotal time: 1 H & 49 M

Ingredients

Cinnamon Caramel

• 4 Tbsp Salted Butter
• ½ Cup Sugar Free Maple Syrup
• 5 Tbsp Heavy Cream
• 4 Tbsp Sukrin Gold or Brown Sugar Swerve
• 1 Tbsp Cinnamon

Dough

• 3 Tbsp Heavy Cream
• 1 Tbsp Real Honey or Maple Syrup
• 1 ½ Tsp Fast Acting yeast. (instant yeast)
• 2 Cups shredded mozzarella cheese
• 2 Large Eggs
• 1 Tsp Psyllium Husk POWDER
• ½ Cup Garbanzo Bean Flour
• ¼ Cup Almond Flour
• ¼ Cup Oat Fiber
• 1 Tbsp Vanilla Extract
• ½ Tsp Xanthan Gum or Guar Gum
• 1 ½ Tsp Double Acting Baking Powder
• ⅛ Tsp Salt
• Mild Flavored oil for rolling out
• 2 Tbsp of heavy cream to brush on top before proofing.

Cream Cheese Frosting

• 2 Tbsp Salted Melted Butter
• 2 Oz Cream Cheese
• 1 Tbsp Powdered Swerve
• ⅛ Tsp Liquid Stevia or Monk Fruit
• ½ Tsp Vanilla Extract
• 1 Tbsp Heavy Cream

Instructions

1. Make the caramel- add all the ingredients except the cinnamon to a medium/small saucepan. Bring to a simmer and cook until thickened whisking often. Remove from heat, let it cool for 5 minutes then stir in the cinnamon. Set aside to cool fully.
2. Preheat oven to 200 degrees. Then turn off. The oven will be used as a hot box to quickly proof the cinnamon rolls. Line a 7x7 square baking pan with parchment paper.
3. Prepare the yeast: in a small cup or bowl whisk together the cream and real sugar. Place in the microwave for 5 seconds and heat up till luke warm. If it's hotter than that be sure to let it cool or your yeast wont work. Add in the yeast and set aside for 5-10 minutes allowing the yeast to activate.
4. Place the mozzarella cheese in a microwave safe bowl and microwave on high for 1 minutes. The cheese won’t be fully melted.
5. Add it to the bowl of a food processor, add in the eggs and psyllium husk. Process until the cheese has broken down fully. Add in the yeast/cream mixture.
6. Then add in the garbanzo bean flour, almond flour, oat fiber, xanthan gum, baking powder and salt. Process until a thick and sticky dough forms.
7. Place a sheet of parchment down and oil it heavily. Using a spatula get all the dough onto a sheet of oiled parchment. Oil your hands and press/ roll out the dough until its about ½ inch thick & 10 inches wide.
8. Pour and smooth out the caramel. Using the parchment as your guide gently roll up the cinnamon rolls. Make sure them are seam side down. Using a sharp knife or dental floss gently cut the cinnamon rolls 1 inch thick. (I clean my knife between each cut for best results. Line them up in the baking pan leaving space between them.
9. Cover the pan with a towel, and place in the warm (turned off) oven for 45 minutes allowing them to rise. They should double to triple in size.
10. Remove from the oven, and turn the oven on to 350 degrees. Preheat fully.
11. Remove the towel from the pan and place in the hot oven. Bake for 17-19 minutes. 17 minutes if you want them a little gooey in the middle or 19 minutes if you want them fully cooked through.
12. While they are baking, make the frosting. In a small bowl whisk together all the frosting ingredients. (If needed an immersion blender can be used as well).
13. As soon as the cinnamon rolls come out of the oven drizzle frosting over them. Serve warm.
14. Leftovers can be stored in a sealed container at room temperature for up to 3 days.