KETO Cinnamon Rolls Recipe | Low Carb FatHead Cinnamon Rolls With Coconut Flour | Easy KETO Recipes

KETO Cinnamon Rolls Recipe | Low Carb FatHead Cinnamon Rolls With Coconut Flour | Easy KETO Recipes

KETO Cinnamon Rolls Recipe | Low Carb FatHead Cinnamon Rolls With Coconut Flour | Easy KETO Recipes

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so a couple of days ago I tease these pedo cinnamon rolls on my Instagram so just got done filming the cinnamon roll rest you’re gonna crack one of these open check this oh my god it is perfect absolutely 100% 11 out of 10 delicious and the response was ridiculous you guys got really excited I got tons of DMS asking me about this recipe and I am super pumped to share it with you today I’m also kind of like selfishly excited for you to make it and tag me on Instagram and just see all of your recreations of this recipe because these cinnamon rolls are so freakin good they’re like legit real cinnamon rolls you’d never know this was a low carb keto cinnamon roll recipe when you taste these you’ll know what I’m talking about so let’s get in this one let’s make these cinnamon rolls guys so the first thing you want to do is pre-heat your oven to 350 degrees and then you’ll want to take out a large bowl and some full fat cream cheese because we’re actually gonna be making a modified fat head dough for our cinnamon rolls so to the large bowl we’re gonna add four ounces or 112 grams of the cream cheese once you’ve got all the cream cheese added to the bowl you’ll want to get out some full fat mozzarella and you’ll want to add 3/4 of a cup which is about 84 grams of the cheese to the bowl as well so at this point you want to pop that bowl under the microwave for about 30 to 45 seconds depending on the power of your microwave mine 700 watts so I’m going 45 seconds so when that’s done microwaving you want to take out a spatula it makes the two cheese’s together as best as you can and then you want to place the bowl back in the microwave and microwave it for another 30 to 45 seconds well that’s microwaving you want to get out another large bowl and add 1 large egg to it then you want to get out your whisk and whisk fi that egg until it’s completely beaten and the yolk has combined with the white once that’s looking good we’re gonna get the cheese back out for the microwave we’re gonna add that to the bowl as well as one in three-quarters of a cup which is about 175 grams of superfine almond flour we’re also gonna add some confectioners you’re a tall which isn’t a typical ingredient to normal Fathead dough but we want to sweeten things up because we’re obviously making cinnamon rolls out of this Fathead dough so that being said we’re gonna add 3 tablespoons of the confectioner’s you were throw all to our bowls well alright so at this point we take out a spatula and we’re gonna mix all the ingredients together until a thick dough starts to form a stick though that is and once that sticky dough does start to form we’re gonna add three tablespoons of some coconut flour to the dough just to eliminate some of that moisture and get it to a workable ball of dough it’s actually super imperative that you add the coconut flour to the ball of dough because it is gonna absorb that moisture so don’t try to substitute anything for it once you out of the coconut flour you can get your spatula back in there kind of work the coconut flour into the ball of dough just let that absorb a little bit and then once the coconut flour has absorbed totally into the ball of dough and it’s no longer sticky you want to coat a piece of parchment paper with a little bit of almond flour and then add the ball of dough to the almond flour coated parchment paper so now at this point you want to use your hands to work the ball of dough into a rectangular shape or an oval shape don’t use a rolling pin for this because the dough can stick to a rolling pin make sure you’re using your hands for this part and you want the dough to be about a quarter of an inch thick and maybe about 16 inches long once you’ve pressed out the dough into that rectangular oval shape we’re trying to form that’s when you take out a basting brush and about a tablespoon of melted butter and just start brushing the melted butter onto the top of the dough when you’ve added all the butter that’s when you want to add about three tablespoons of granulated your it all to the dough as well as a half a tablespoon to a tablespoon of cinnamon depending on how cinnamony you like your cinnamon rolls now we have to roll this up and the biggest pro tip I have is just fold it one time at the bottom of the roll and then use the parchment paper as a way to press the cinnamon roll into itself so the cinnamon roll should actually just roll itself up without with a parchment paper this tip is a huge help guys in terms of rolling that cinnamon roll up so make sure you follow my advice on this and then even after I roll it up I like to use the parchment paper to keep rolling the cinnamon roll just for a little bit just to make sure that everything is is tightly rolled up in there as it possibly can be so now at this point you want to take a serrated knife and cut your cinnamon rolls into five equal size pieces and then you want to add them to a baking sheet lined with parchment paper and bake them in the oven for about 15 minutes or until the tops just start to turn golden brown once the cinnamon rolls are done baking let them cool down completely in the tray itself and while they’re cooling down it’s the perfect time to get together the icing so in a small dish you want to add three tablespoons of confectioner’s your thrown as well as one tablespoon of unsweetened almond milk and then you just want to take a spatula and mix those together until an icing starts to form when you’ve got your icing and your cinnamon rolls are completely cooled down that’s when you want to add an equal amount of icing to each cinnamon roll and then of course as always enjoy guys I’m seriously so pumped for you guys to try this recipe if you make it tag me on instagram because i will be sharing it in my insta stories if you make this recipe you’ll get a shout out of it minds the story anyways if you want the full written out recipe with the metric measurements and macros you find those in the video description below also down there will be links to all the products that I used to make the cinnamon rolls today I hope you guys enjoyed this one if you did it’d mean a ton of me if you gave the video like and I will see you in the next recipe

This Post Was All About KETO Cinnamon Rolls Recipe | Low Carb FatHead Cinnamon Rolls With Coconut Flour | Easy KETO Recipes.
KETO Cinnamon Rolls Recipe | Low Carb FatHead Cinnamon Rolls With Coconut Flour | Easy KETO Recipes

Here’s The Video Description From YouTube

One of the BEST Keto Recipes you’ll ever make! These low carb Cinnamon Rolls are a keto diet breakfast game changer. Not only are they delicious, but they’re SO EASY to make, and great for beginners to make on the keto diet. I modified the FatHead dough recipe by adding a bit of coconut flour and powdered erythritol, and these delicious keto cinnamon rolls were the result! I hope you enjoy them as much as I have.

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Granulated Erythritol:

Confectioners Erythritol:

Super Fine Almond Flour:

Coconut Flour:


Baking Sheet:

Food Scale:



4oz (112g) Full Fat Cream Cheese
3/4 Cup (84g) Full Fat Mozzarella Cheese
1 Large Egg
1 3/4 Cup (175g) Super Fine Almond Flour
3 Tbsps (30g) Confectioners Erythritol
3 Tbsps (21g) Coconut Flour

Inside Ingredients:
1 Tbsp (14g) Melted Butter
3 Tbsps (36g) Granulated Erythritol
1/2-1Tbsps Cinnamon

Icing Ingredients:
1/4 Cup (40g) Confectioners Erythritol
1 Tbsp (15g) Unsweetened Vanilla Almond Milk


Add the cream cheese and mozzarella cheese to a small bowl and microwave for 30-45 seconds, mix, and microwave again for 30-45 seconds

In a large bowl add and whisk 1 large egg

Then add the cheese mixture and all the other dough ingredients EXCEPT FOR THE COCONUT FLOUR

Mix everything until a stick dough forms. Once it does, add the coconut flour, and mix until a workable ball of dough forms

When it does add the ball of dough to a piece of parchment paper coated with almond flour.

Press out the dough into an oval/rectangle. Make sure to use your hands, and not a rolling pin, because the dough may stick to the pin.

Once the dough is about 1/4 inch thick and about 16 inches long coat it with the melted butter and add the granulated erythritol and cinnamon.

Roll the cinnamon roll up – follow the instructions in the video.

Cut the cinnamon rolls into 5 equal sized pieces, and add them to a baking sheet lined with parchment paper (coating the parchment paper in baking spray will make them easier to remove).

Bake at 350 Degrees for about 15 minutes, or until the tops are golden brown.

*NOTE: They may feel “cakey” when you take them out, but once they cool down they’ll firm up.

While the cinnamon rolls are cooling make the icing. Add the confectioners erythritol and the almond milk to a dish and mix.

Coat the cinnamon rolls in icing, and enjoy!

Store in the fridge sealed for up to a couple of days

Cinnamon Roll Macros (Per Roll):

290 Calories
13g Protien
9g Carbs
(4g fiber)
24g Fat

*NOTE: Macros don’t account for the erythritol sweetener, it has ZERO CALORIES.

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