KETO RECIPE: Fathead Cinnamon Rolls
Cinnamon Rolls are a special treat in our house. We normally eat them for birthdays or to celebrate a big achievement. My grandma used to make the best cinnamon rolls in the world, so they hold a special place in my heart.After I started keto, I found that I missed this special time with my daughter over a cinnamon roll.
So I started experimenting with Keto Fathead Dough. Now I know what your'e thinking. Mozzarella cheese in a cinnamon roll? I promise that no one would guess that these aren't regular, carby, cinnamon rolls. This keto recipe is low carb and high in delicious healthy fats.
This is the same basic Fathead Keto Dough that I use to make my Fathead Bagels, Fathead Pizza Crust and now Fathead Keto Cinnamon Rolls.
FatHead Cinnamon Rolls
Serves: 6
Prep time: 20 minutes
Cook: 15 minutes
Ingredients
¾ cup of almond flour
¾ cups of shredded mozzarella cheese
2 tbsp. of cream cheese
1 egg
3 tbsp of erythritol
2 tbsp of cinnamon
3 tbsp of butter or ghee
Frosting
4 tbsp of cream cheese
1 tsp of cinnamon
1 tbsp of heavy whipping cream
1 tbsp of erythritol (optional)
Directions
Preheat oven to 400 degrees.
Make the fat head dough add shredded cheese and cream cheese to a microwavable bowl, microwave on high for 1 minute. Stir the mixture and microwave again for 30 more seconds.
Add the egg, salt, and almond flour to the cheese mixture and mix everything together gently. If dough is sticky sprinkle it with a little extra almond flour.
Get 2 pieces of parchment paper (I spray them on 1 side with non-stick spray) and place dough ball in the middle of them.
Using a rolling pin (or wine bottle in a pinch!) roll dough into a rectangle that is about ½ - ¾” thick.
Peel off top piece of parchment paper, place dough and bottom piece of parchment onto a cookie sheet. The cookie sheet will help catch the leaking melted butter from the next step.
Melt the butter in a saucepan over low heat. Mix erythritol and cinnamon together in a small bowl.
Pour melted butter over the dough, then sprinkle erythritol/cinnamon mixture on top. Roll into a tight jelly roll and then cut even rolls, about ½”.
Bake for 10-15 minutes or until golden brown.
Mix frosting together with spoon or mixer. Add to warm rolls.
ENJOY!
You can choose if you want larger rolls you can make a double or triple batch and roll them thicker. I love the mini rolls though because they help keep macros in check.
6 servings, macros per serving:
Calories: 233 / Fat: 20g / Protein: 9g / Net Carbs: 3g