Low Carb Mock Cinnabon
Indulge your sweet tooth without the guilt with this Low Carb Mock Cinnabon recipe, a keto-friendly twist on the classic cinnamon roll. Made with almond and coconut flour, this easy-to-make treat boasts a tender, doughy texture thanks to the magic of melted mozzarella and cream cheese in the dough. Each roll is swirled with a fragrant cinnamon-erythritol filling and topped with a luscious cream cheese glaze, creating the perfect balance of buttery sweetness and spice. Ready in just 35 minutes, these low-carb cinnamon rolls are gluten-free, sugar-free, and perfect for breakfast, dessert, or a snack. Treat yourself to a warm, comforting bite of these keto cinnamon rolls—ideal for satisfying cravings while staying on track!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 4 tablespoons Unsalted butter
- 1 ounce Cream cheese
- 2 cups Mozzarella cheese (shredded)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 3 tablespoons Powdered erythritol (for filling)
- 2 teaspoons Ground cinnamon (for filling)
- 3 tablespoons Powdered erythritol (for glaze)
- 1 tablespoon Heavy cream (for glaze)
- 2 tablespoons Cream cheese (for glaze)
- 0.5 teaspoons Vanilla extract (for glaze)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a medium-sized bowl, mix almond flour, coconut flour, and baking powder. Set aside.
In a microwave-safe bowl, combine the mozzarella cheese, cream cheese, and butter. Microwave for 1 minute, then stir. Continue microwaving in 20-second intervals until the mixture is completely melted and smooth.
Quickly stir the melted cheese mixture into the dry ingredients, then add the egg and vanilla extract. Use your hands to knead the dough until it forms a cohesive ball (it will be sticky, but that's normal).
Place the dough between two sheets of parchment paper and roll it out into a rectangular shape, about 1/4 inch thick.
In a small bowl, mix the powdered erythritol and ground cinnamon for the filling. Sprinkle this mixture evenly over the rolled-out dough.
Using the parchment paper to help, carefully roll the dough into a log shape, starting from one of the longer edges. Slice the log into 6 evenly-sized rolls using a sharp knife.
Place the rolls onto the prepared baking sheet and bake for 18-20 minutes, or until golden brown.
While the rolls are baking, prepare the glaze: In a small bowl, whisk together the cream cheese, powdered erythritol, heavy cream, and vanilla extract until smooth and creamy.
Once the rolls are done baking, let them cool for a few minutes before drizzling the glaze on top. Serve warm and enjoy your low-carb treat!
Nutrition Facts
Calories |
2633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.2 g | 290% | |
| Saturated Fat | 81.6 g | 408% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 598 mg | 199% | |
| Sodium | 2176 mg | 95% | |
| Total Carbohydrate | 103.7 g | 38% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 11.6 g | ||
| Protein | 103.3 g | 207% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1707 mg | 131% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 442 mg | 9% | |
*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.
