Soft, Chewy, Fluffy Keto Cinnamon Rolls!


  • 175 g shredded mozzarella (see notes!) (1 1/2 cups)
  • 80 g almond flour (extra fine) (3/4 cup)
  • 2 tbsp cream cheese
  • 1 egg room temperature
  • 1/2 tsp baking powder

For the filling:

  • 2 tbsp water
  • 2 tbsp granulated sweetener
  • 2 tsp cinnamon

For the frosting:

  • 2 tbsp cream cheese
  • 1 tbsp greek/full fat yoghurt
  • 2 drops vanilla stevia


    1. Pre-heat oven to 180 Celsius/360 Fahrenheit.
    2. Melt the mozzarella and cream cheese in a non-stick pot over a low heat or in a microwave (1 1/2 minutes, stirring halfway through). Take off the stove and/or make sure the cheese is melted, but not bubbling.
    3. Stir in the egg.
    4. Now add the almond flour and baking powder. Start to combine using a fork, then use your hands to make a ball of smooth dough. This can be easier if you lightly oil your hands first.
    5. Divide the dough into 6 balls of ca 50g each.
    6. Form long rolls (ca 40cm), then flatten out with your hands. Make the dough as thin as you can.
    7. Prepare your cinnamon filling: boil water, then stir in the sweetener and cinnamon.
    8. Spread the cinnamon paste over the flattened dough rolls.
    9. Roll each into a bun and cut sideways in half.
    10. Now you have 12 buns which you place on a non-stick baking sheet or in a pie dish.
    11. Bake for ca 20 minutes.
    12. While the rolls are in the oven, prepare the frosting: Mix cream cheese, yogurt and stevia.
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