Cinnamon Rolls that are super low in carbs? That is what I am looking for.
Normally, I hate recipes that have long stories about their food. I do not need to know the moment inspiration struck, or about a grandparent’s lemon tree or anything like that. It does not help me to learn how to make it. Genuinely, I understand wanting to connect with your readers, though I guess I don’t look for that when I am looking for food. I want my food to connect with those I cook for. I also just want it to taste good. So, don’t expect all that unless I have something witty to say, or I feel like it will be helpful.
This recipe I developed during my DnD session (a great way to kick that final boss in the ass) and fed it to all of the now low carb eaters and it was approved. I actually had several tell me it was better than the control (Canned Cinnamon Rolls) So, I think this is a good place to start!
What makes it so special?
- It is bread like. Honestly, the texture is spot on even eating it the next day. It also is SUPER low carb.
- Icing, duh?
I peeked at the recipe…this kinda looks like fathead dough.
Very astute reader! It is similar because that was the baseline I worked off. I made some heavy modifications though that are important. I will explain why they are important
- Both Almond and Coconut flour: to improve texture and taste. I will work on tweaking this to only have one or the other (or neither, gasp) but I wont publish those unless they are really good. I know this is really good.
- Protein Powder (I use Isopure vanilla for this, it’s 0 carb.): Without flour you do not have gluten, which is what makes bread springy and light. Adding a protein replacement helps texture a lot.
- Beef Gelatin: It works to make things a little thicker and more cohesive. Baking it is magic too. I wish I could explain the science there, but I am alas just a hungry person and not a food scientist.
- Psyllium Husk: Every time I add this to a recipe it just makes it that much more *bready*. When I first started keto I was reluctant to try it but honestly I could not go without it now.
- Erythritol based sweetners: 0 carb impact. It is also what makes these awesome. Swerve and Lakanto are my favorites but they are coming in more and more options.
Those are a lot of specialty ingredients, can I substitute things?
Try it! Tell me if it worked for you. I would love to know, truthfully. Recipes are a baseline to work off of. I do not think there is ever a wrong or right way to cook as long as you get something enjoyable in the end. You may live at a different altitude, or a more humid place and need more or less of some things…or omit things altogether.
Onto the recipe! I also listed supplies I used so that you know what you need in advance. Dishes suck, so I like to let you know what you are in for!
What all you need!
- 1 1/4 cup mozzarella cheese
- 1 ounce of cream cheese
- 1 tablespoon coconut oil
- 3/4 cup almond flour
- 1 tablespoon coconut flour
- 1 egg, lightly beaten
- 2 tablespoons of protein powder (0 carb preferable. Will change macros)
- 2 tablespoons of Pysllium Husk
- 1 tablespoon plus 1 teaspon of baking powder
- 1 tablespoon Beef Gelatin (1 tsp xanthum gum worked too, not as good of texture)
- 1 teaspoon vanilla extract
- a pinch of salt
- A teaspoon melted butter
- 1/3 cup your favorite granular sweetner (I used golden Lakanto)
- 2 tablespoons cinnamon
- This is optional icing. But really, is icing optional?
- 4 ounces of cream cheese very soft
- 2 tablespoons of butter very soft
- 1/3 cup POWDERED sweetner of choice (more or less to taste)
- 2 pieces of parchment paper
- Brownie Pan (I used a 9×12 aluminum dish)
- Something heavy and round to roll with
- Whisk or electric beater
- 2 bowls
How it is done:
- Set your oven to 350 degrees F
- In a microwave safe bowl, combine Mozzarella Cheese, 1 ounce Cream Cheese, and Coconut Oil. Microwave in 30 second burst and mix until it makes a kind of oily, homogenous block of cheese.
- Sift in your almond and Coconut flour and mix SUPER WELL. It may require to just get your hands messy. It usually does for me.
- Add your egg and keep on mixing. At this point it will be goopy. No other way to describe it, but make sure it is all blended well
- Add your Protein Powder, Psyllium Husk, Baking Powder, gelatin, Vanilla and Salt and continue to knead it until you cannot see any visible individual ingredients. This can take a while and will still be a little on the sticky side. If it seizes microwave for 15 seconds.
- Roll it out between two pieces of parchment paper. I made it about 9 inches by 13 inches. Try and make it uniform and rectangle. It really really makes rolling easier.
- Brush top with melted butter
- Mix the cinnamon and sweetener and generously coat the rectangle of dough. Once this is done, roll it up vertically. So that you have an about 9 inch log.
- LET SIT FOR 5 MINUTES. This lets the coconut flour do its thickening, and the cheese to cool a little.
- Cut into 10 rolls and place so they have a small space between them (less than half an inch)
- Bake for 15 minutes or until just a hint past golden brown.
- Optional: Make your Icing by mixing the softened cream cheese and butter, whip with a whisk or beater. Slowly add in the sweetener and optional salt and vanilla.
- Immediately ice them by putting a thick glob in the middle of each roll. Do not wait for them to cool completely. Spread icing out, low butter means it will not melt completely.
- Let them set for a few minutes. The icing will set a little and they are perfect.
That is it! I wanted to include for you a nutritional label. This is my first time making it, and I encourage you to always double check. I am a human and I could have flubbed it a bit.
According to MyfitnessPal. Each Cinnamon Roll, with icing, is 201 Calories. Of those calories There is 16.6 grams of fat, 9.7 grams of protein, 5.4 total carbs and. 2.9 Fiber. Each Cinnamon Rolls is only 2.5 Carbs.