SUGAR FREE LOW CARB KETO CINNAMON ROLLS
These delicious low carb cinnamon rolls are made with psyllium husk powder which keeps them gluten-free and low carb!
INGREDIENTS
- 1/2 cup (120 ml) boiling water
Dry Ingredients
- 2 cups (240 g) blanched almond flour (or any other nut flour)
- 1/2 cup (70 g) coconut flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp stevia powder (or monk fruit powder)
- 1/4 cup (50 g) erythritol (granulated or powdered)
- 1/2 tsp cinnamon powder
- 3 tbsp psyllium husk powder
Wet Ingredients
- 2 eggs
- 4 egg whites
- 4 tbsp melted butter (or coconut oil for dairy free)
- 4 tbsp almond milk (or coconut milk, milk, any other nut milk)
- 1 tbsp apple cider vinegar (or lemon juice, white vinegar)
Cinnamon Butter
- 4 tbsp melted butter (or coconut oil for dairy free)
- 6 tbsp Lakanto Golden Sweetener (or any other golden low carb sweetener)
- 1 tbsp cinnamon powder
Cream Cheese Frosting
- 4 oz (120 g) cream cheese (half a Philly block)
- 2 tbsp almond milk (or coconut milk, milk, any other type of nut milk)
- 1/4 tsp stevia powder (or monk fruit powder)
Dairy Free Frosting
- 1 can coconut milk (chilled overnight in the fridge)
- 2 tbsp Lakanto Maple Syrup
INSTRUCTIONS
- Preheat the oven to 180C/350F.
- In a small bowl, mix the cinnamon butter mixture together.
- In a large bowl, add all of the dry ingredients together and combine with a whisk.
- In another large bowl, add all of the wet ingredients and combine with a whisk.
- Pour the wet ingredients into the dry ingredients and mix with a silicone spatula. The dough will be pretty sticky. Add the boiling water a little at a time and continue to mix until the dough has absorbed all of the water. Let sit for 5 minutes.
- Separate the dough into 2 as it's easier to handle.
- Place the dough over a parchment paper, form a ball with your hands and cover with another piece of parchment paper. Roll out the dough to desired thickness. I rolled it out to about 0.5cm/0.2in thick, but you can roll it to be thicker. I don't advise rolling it thinner than 0.5cm/0.2in as it could break apart.
- Once you have rolled out the dough, peel off the top parchment paper. With a spoon, or food brush, spread half of the cinnamon butter mixture all over equally.
- Once it's completely spread, carefully roll up the dough so that it makes a huge log. Cut into desired thickness. Mine were about 5cm/2in thick.
- Add a piece of parchment paper over a baking dish so that the bottom of the cinnamon rolls don't stick. Add the cut cinnamon rolls to the dish, and repeat with the other half of the dough.
- Cover the baking dish with aluminum foil and baking in the oven for 70 minutes.
- Take the cinnamon rolls out of the oven and let cool for 5-10 minutes.
Cream Cheese Frosting
Add the cream cheese, almond milk and stevia powder to a glass bowl and microwave for 20-30 seconds. This will soften the cream cheese so it will be easier to mix.
Mix with a small fork until nice and creamy.
Pour over the cinnamon rolls.
Dairy Free Frosting
If you eat dairy-free, make this frosting instead.
Scoop out the chilled cream from the chilled coconut milk can and place it in a bowl. Add the Lakanto maple syrup to the bowl and mix to combine.
Pour the frosting over the cinnamon rolls when they aren't too hot.
NOTES
- You cannot leave out the hot water or psyllium husk in this recipe. You ABSOLUTELY need them.
- Instead of butter, use coconut oil for a dairy free version and coconut milk for the frosting.
- Make sure you roll out the dough between two pieces of parchment paper, as the dough could stick to your rolling pin.
This article adapted from this site |