Keto Cinnamon Rolls
Keto Cinnamon Rolls Recipe:
Cinnamon rolls? Yes. Cinnamon rolls. For the carnivore diet? Yes, why would I lie to you? These are super simple to make and have a glaze that can be used on anything! keto cinnamon rolls (aka fathead cinnamon rolls) might just be one of the greatest low-carb keto breakfasts of all time. Unlike fathead bagels and fathead pizza (which are totally delicious in their own right), this recipe puts a sweet spin on this classic dough. It’s fluffy and aromatic with a layer of the best keto brown “sugar”, cinnamon, melted butter… and of course, a drizzle of icing at the end. You would never be able to guess that these low carb cinnamon rolls have just 2.6 grams of net carbs. It’s a healthy treat that everyone loves!
Need to Make This Recipe:
- These make rolling out the fathead dough so much easier.
- Almond flour — Cannot be substituted in this recipe. This is my favorite brand.
- Swerve Sweetener or Golden Monkfruit if you prefer.— Is way cheaper on Amazon than at my local grocery stores.
- Silicone muffin tin — I use this ALL THE TIME. This bundle comes in two sizes. I use the mini muffin size to make my
Why You Will Love These Rolls!:
- Easy: These cinnamon rolls are perfect for beginners. They are straightforward to make, and dare we say fun! They are a great recipe if you have kids who want to help you in the kitchen.
- Perfect for a crowd: This recipe yields 10 rolls so it is a great option to make if you are hosting a brunch or have overnight guests to feed in the morning.
- No rise: Making traditional cinnamon buns from scratch requires patience and you have to plan ahead because you need to carve out a few hours for the yeast to rise. These no yeast rolls require no rising time so they can be made much faster.
keto Cinnamon Rolls
- 5 Oz Pork Rinds Ground
- 5 Eggs
- 1 1/2 tps Baking Powder
- 2 Tbsp Collagen
- 5 Tbsp Allulose
- 1/4 Cup Butter Unsalted
- 1 tsp Cinnamon
- 1/4 tsp Vanilla Extract
- 3 Tbsp Heavy Cream
- In a bowl, add in all of your pork rinds, eggs, baking powder, and 1 tsp of allulose. Combine and set aside and allow to hydrate.
- Melt your butter in a microwave or oven a burner and add in 1 tbsp + 2 tsp of your allulose, cinnamon, and a pink of salt. Combine until homogenous.
- Grab a baking sheet and line it with a silicone baking mat. Pour all of your pork rind mixture on the middle of it and spread it out and make a rectangle. Place this into the oven at 350ºF or 176°C for 5-7 minutes or until just set. Let rest for about 5 minutes so we can handle it.
- Grab your cooked pork rind pastry and spread all of your butter mixture onto it, leaving about 1 inch at the end open to roll it up to. Roll it up and press firmly on it for about 1 minute to ensure it sticks together. Cut into even pieces.
- In a bowl, add your collagen, the remainder of your allulose, your heavy cream, and a pinch of salt. Whisk to combine. Pour over your cinnamon rolls and serve.