Keto Gifflar Cinnamon Rolls
Indulge in a low-carb twist on a classic favorite with these Keto Gifflar Cinnamon Rolls, a deliciously soft and golden treat that's perfect for keto enthusiasts. Crafted with a rich blend of almond and coconut flours, along with shredded mozzarella cheese for a unique dough base, these cinnamon rolls pack all the flavor without the carbs. A buttery cinnamon-sweet filling and a creamy glaze made with erythritol add decadent layers to each bite. These rolls are quick to prepare, requiring just 30 minutes of prep time and 20 minutes to bake, making them the ultimate guilt-free dessert or snack. Perfect for breakfast, brunch, or satisfying your sweet cravings while staying on track with your ketogenic lifestyle, these gluten-free cinnamon rolls are a must-try for anyone seeking a keto-friendly treat.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 cups Almond flour
- 1 tablespoon Coconut flour
- 1 teaspoon Baking powder
- 0.25 cup Erythritol sweetener
- 0.5 teaspoon Xanthan gum
- 0.25 teaspoon Salt
- 2 cups Mozzarella cheese, shredded
- 2 ounces Cream cheese
- 1 large Egg
- 0.25 cup Butter
- 1 tablespoon Cinnamon
- 1 teaspoon Vanilla extract
- 2 tablespoons Heavy cream
Instructions
Preheat your oven to 375°F (190°C) and line a baking pan with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, baking powder, erythritol sweetener, xanthan gum, and salt. Set aside.
In a microwave-safe bowl, combine shredded mozzarella and cream cheese. Heat in the microwave for about 1-2 minutes, or until melted, stirring occasionally.
Add the melted cheese mixture to the dry ingredients, followed by the egg and vanilla extract. Knead the mixture until it forms a smooth dough.
Place the dough between two sheets of parchment paper and roll out into a rectangle, approximately 10x8 inches.
Melt the butter and brush over the surface of the dough.
In a small bowl, mix together erythritol and cinnamon. Sprinkle this mixture evenly over the buttered dough.
Carefully roll the dough into a log, using the parchment paper to help guide you. Slice into 8 even pieces.
Place the rolls cut-side up in the prepared baking pan.
Bake in the preheated oven for 18-20 minutes, or until golden brown.
To make the glaze, whisk together the remaining erythritol with heavy cream until smooth. Drizzle the glaze over the warm rolls before serving.
Nutrition Facts
Calories |
348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 403 mg | 18% | |
| Total Carbohydrate | 16.8 g | 6% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 1.5 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 283 mg | 22% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 247 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
