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Get It NowKeto Cinnamon Rolls That Taste Like The Real Thing
I first made these keto cinnamon rolls as an experiment. I wanted to see if I could take my favorite fathead dough (the one I use for pizza and bagels!) and turn it into something sweet, chewy, and pillowy. When I launched Besti Brown Sweetener, I knew I had to revisit the recipe. I swapped in almond flour, added that deep molasses flavor to the filling, and it quickly became a favorite.
They take a bit more time than my usual breakfasts, but they’re ready in 40 minutes, which is still much faster than regular cinnamon rolls and totally worth it. Here’s why I think this is the best keto cinnamon rolls recipe:
- The texture is soft and chewy – I wanted these to feel like real cinnamon rolls, not eggs and cheese. The dough is pillowy, tender, and pulls apart just like the classic. Every time I make them for my family or bring them to brunch, no one believes they’re keto or gluten free.
- That gooey filling hits just right – My Besti Brown sweetener gives the filling that rich, caramelized flavor and gooey texture. It actually melts like sugar, which most keto sweeteners just don’t do.
- It’s easier than it looks – If you’ve made any of my other fathead recipes, you’ll feel right at home here. And even if you haven’t, I’ve included plenty of step-by-step tips to help you roll, slice, and bake like a pro.
- You can still make the original version – The first time I shared these, I used ground macadamia nuts instead of almond flour. If you’ve got them on hand, that version still works. Just check my recipe tips below for details.
Make them with me and see why this version made it onto the back of the Besti Brown bag and in my Easy Keto Cookbook!
Reader Review
“Wow! I was hesitant because I didn’t think there was any way to make keto cinnamon rolls that taste like the real thing and still be chewy with the right texture. Oh my, these are delicious!” –Nancy
⭐⭐⭐⭐⭐
Ingredients & Substitutions
Here I explain the best ingredients for my keto cinnamon rolls recipe, what each one does, and substitution options. For measurements, see the recipe card.
Fathead Dough:
- Wholesome Yum Almond Flour – Most fathead doughs use either almond or coconut flour, and this version uses almond for a softer, pillowy texture. If you prefer coconut flour, you can totally swap it. Just use the ratios from my fathead pizza recipe and double the amount.
- Besti Monk Fruit Allulose Blend – I use this one because it keeps the dough moist and doesn’t crystallize like other sweeteners can. You can use a different sugar substitute if you want, but the texture might change. (Check my keto sweetener guide if you’re swapping!)
- Baking Powder – Just make sure it’s fresh so your cinnamon rolls rise properly.
- Eggs – I use large eggs at room temperature, which helps the dough mix more evenly.
- Vanilla Extract – I recommend using a good quality one — you’ll taste the difference.
- Mozzarella Cheese – Sounds strange, but trust me! The cheese gives fathead dough its structure and stretch. Use pre-shredded, low-moisture mozzarella for best results.
- Cream Cheese – I use full fat cream cheese, cubed so it melts more evenly with the mozzarella. Mascarpone works as a sub, but the texture may be a little softer.
Filling:
- Unsalted Butter – I like to use grass-fed butter for the best flavor, but any unsalted kind works. Just make sure it’s melted so it blends smoothly into the filling and spreads easily over the dough.
- Besti Brown – This is what gives the filling that deep, caramelized brown sugar flavor and keeps it gooey. I actually created this sweetener because I couldn’t find any other keto brown sugar that tasted right and added moisture. Nothing else I tried came close.
- Cinnamon – We wouldn’t have keto cinnamon rolls without it! I use a generous amount for that warm, classic flavor in every bite.
Icing:
- Besti Powdered – I use this for an ultra smooth sugar-free cinnamon roll icing that actually dissolves. Powdered erythritol works too if that’s what you have, but it might crystallize a bit as it sits.
- Heavy Cream – This gives the icing that rich, creamy texture. You can also use coconut cream for a dairy-free option.
VARIATION: Want a frosting instead?
I love this simple glaze, but if you want something richer and a little tangy, try my keto cream cheese frosting instead because it really takes these rolls to the next level.
How To Make Keto Cinnamon Rolls
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Make the dough. Add the almond flour, Besti, baking powder, eggs, and vanilla to a food processor and blend until everything’s smooth and combined.
- Melt the cheeses. Melt the mozzarella and cream cheese together until smooth and easy to stir.
- Bring it together. Add the melted cheese to the food processor, blend until uniform, and chill the dough until it’s no longer sticky.
- Roll it out. Place the dough between two sheets of parchment paper brushed with a little oil or cooking spray, then roll it out into a thin rectangle.
- Add the filling. Brush most of the melted butter over the dough, then mix Besti Brown and cinnamon and sprinkle it evenly on top.
- Roll and slice. Brush your hands with the last bit of butter, roll the dough into a tight log, and lift as you go so it doesn’t stick. Slice into pieces and place them in a baking dish.
- Bake and finish. Bake until golden and set, then let them cool slightly. Whisk Besti Powdered with a little cream until smooth and drizzle over the warm keto cinnamon rolls.
My Recipe Tips For The Best Keto Cinnamon Rolls
- A food processor isn’t required, but it definitely makes things easier. I used to mix the dough by hand, but now I always use my food processor because it gives a smoother, more even texture. I use either the dough blade or S-blade and scrape down the sides as needed. If it’s not coming together, try pushing the cheese closer to the blade so it blends faster.
- Make sure there aren’t any visible streaks of cheese, or your cinnamon rolls will bake up uneven. If you’re kneading by hand, squeeze the dough between your fingers until it all comes together. I also like to oil my hands first so it doesn’t stick.
- If the cheese starts to harden before it mixes in, pop the bowl in the microwave for a few seconds to soften it again. Make sure it blends smoothly into the dough, or it’ll be tough to roll out later.
- The sweetener makes this dough stickier than the savory versions, so chilling it is extra important. Pop it in the fridge for about 20-30 minutes before handling, and resist adding extra sweetener, or it’ll just get even stickier.
- Roll the dough between two pieces of parchment paper since it’s usually too sticky to roll on its own. I don’t recommend adding extra flour because it’ll make the dough dense. My marble rolling pin is my go-to here because it stays cool and keeps the dough from warming up.
- Want more tips for working with keto fathead dough? Check out my keto pizza and bagel posts, or grab my Easy Keto Cookbook for even more tricks to master the dough.
- Fathead cinnamon rolls puff up as they bake, so if they’re too close, they’ll crowd each other, but too far apart, and they’ll spread instead of rise. I place them about half an inch apart so they rise up instead of spreading out and keep their round shape. This baking dish is just the right size for that.
- Want to try the original version with macadamia nuts? Just pulse raw macadamias in a food processor until they’re as fine as flour. Use 1½ cups measured after grinding (you’ll need about 2 cups whole). They make the dough richer, higher in fat, and lower in carbs, and perfect for keto baking.
Keto Cinnamon Rolls (Just Like the Real Thing)
My keto cinnamon rolls are soft, gooey, and sweet enough to feel like a treat, but they're low carb and taste just like the real thing.
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Ingredients
Tap underlined ingredients to see the ones I use.
Dough:
Filling:
Icing:
Instructions
Tap on the times in the instructions to start a kitchen timer.
Make fathead dough:
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Pulse the almond flour, Besti Crystallized, baking powder, eggs and vanilla in a food processor, until smooth.
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Melt the mozzarella and cream cheese together in the microwave for 60-90 seconds, or in a double boiler on the stove, until easy to stir. Stir until smooth.
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Add the cheese mixture to the food processor. Pulse until a uniform dough forms. Refrigerate dough for 60 minutes, until no longer sticky.
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Meanwhile, preheat the oven to 375 degrees F (190 dgrees C).
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Place the dough between 2 pieces of greased or oiled parchment paper. Use a rolling pin like this to roll out into a 14×10 inch rectangle, about 1/4 to 1/3 inch thick.
Make & add filling:
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Brush the dough rectangle with most of the remaining melted butter, leaving aside about 1-2 tablespoons.
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Stir together the Besti Brown and cinnamon. Sprinkle the mixture evenly over the rectangle.
Assemble:
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Oil your hands with the remaining melted butter. Roll up the dough tightly into a log. As you go along, oil the underside of the log as you peel it away from the parchment.
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Slice the log into 1” thick pinwheels. Place them flat into a stoneware baking dish.
Bake:
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Bake for about 25 minutes, until cinnamon rolls are golden. Cool to firm up.
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Meanwhile, whisk together Besti Powdered and 1 tablespoon heavy cream, adding more if needed to thin out. Drizzle icing over cinnamon rolls.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 keto cinnamon roll
- Tips: Check out my recipe tips above to help you mix the dough perfectly, keep it from getting sticky, and bake the softest, fluffiest keto cinnamon buns.
- Store: Keep leftover keto cinnamon rolls in an airtight container in the pantry for 2-3 days or in the fridge for up to a week.
- Meal prep: You can make the dough and even roll and slice the cinnamon rolls ahead of time. Just keep them covered in the fridge and bake them fresh when you’re ready.
- Reheat: I like to warm them up in the microwave or in the oven at 325 degrees F for about 5-10 minutes.
- Freeze: These freeze really well for a few months. I wrap them individually so I can grab one anytime. Just thaw and warm before serving.
📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System, Keto Cheat Sheet System, and Keto Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Cinnamon Rolls
Serving Ideas
If you’re wondering what to serve with your keto cinnamon rolls, I’ve got a few favorites that turn them into the perfect breakfast or brunch spread:
- Drinks – A warm drink always pairs perfectly! I love my pumpkin spice latte when I want something fancy, or bulletproof coffee and tea for that rich, creamy flavor. If you prefer to keep it simple, stir in a little keto coffee creamer to your regular brew.
- Make it Brunch – Add a hearty breakfast casserole, some fluffy egg bites, or a veggie-packed frittata. Don’t forget crispy bacon on the side and a bowl of keto-friendly fruit with my sugar-free fruit dip for a fresh, sweet finish.
213 Comments
Jessica Formicola
0We had these over the weekend and they were absolutely incredible! They will definitely be on our regular breakfast rotation!
Emily Liao
0Wow, these cinnamon rolls were so delicious! The texture was soft and the cream was delicious.
Sara Welch
0I can practically smell all the sweet aromas through my computer! Looking forward to enjoying these for breakfast tomorrow!
Lisalia
0You keep knocking it out of the ball park with your recipes! You’re my family’s go-to website. Thanks for another winner. These cinnamon rolls are PERFECT!!
Taylor Geyton
0So I did EXACTLY what the recipe said. My dough never formed to dough. It was a mushy mess I refrigerated it and hoped for the best. It came out stiffer, not sticky on top.
I scooped it onto the parchment paper and spread it out, used a rolling pin, and rolled it out and when I pulled the top paper off I knew it wasn’t gonna do right. It was just too mushy and not solid… I tried brushing with butter and adding the cinnamon mixture and way…couldn’t roll it so I used a spoon and scrapped my buttery cinnamony sugary dough into some cupcakes tins, made some cinnamon cupcake things. ….they weren’t good, I don’t know what went wrong. I’m pretty sad about it though.
Wholesome Yum M
0Hi Taylor, I am sorry this recipe didn’t turn out as expected. It sounds like the dough still needed to chill for longer, or the parchment paper and/or your hands needed to be oiled more, or all of the above. I’ve recently updated this recipe, so please check the new instructions and step-by-step pictures. Hope this helps!
Ashley
0This recipe was really good I was just wondering if there were any other artificial sweeteners that you might recommend that may not have as much of an aftertaste?
Wholesome Yum M
0Hi Ashley, At the time when you posted your comment, this recipe used a different sweetener. I highly recommend that you try my line of Besti sweeteners – these have no aftertaste and the recipe now uses these: monk fruit allulose blend for the dough, brown monk fruit allulose blend for the filling, and powdered monk fruit allulose blend for the icing.
Kevin M
0Hi!
I tried the recipe, and a lot of stuff was different from the demonstration video. When I added the mozzarella mixture, it didn’t mix as well with just a few pulses like in the recipe. I had to kneed it down and stand there pulsing it over and over for a good half hour before it was combined, and it didn’t look like the mixture in the video either. I chilled it over night. After I rolled it up into a log and cut them, they didn’t really cut neatly and the cinnamon lines didn’t show through very well. The rolls came out of the oven more like flat and crumbly biscuits. The cheese taste was also pretty overwhelming. I don’t know if I just have bad luck, but I wouldn’t have known these were cinnamon rolls if they were given to me without my knowledge.
I have some experience with making the fathead dough, as the pizza I made with your pizza recipe was absolutely fantastic. Is there anything I’m missing? Did leaving it over night in the fridge do anything? That’s pretty much the only thing I did different from the recipe. It’s too crumbly and cheesy-tasting, and I would really like this to work since my girlfriend is doing keto and she deserves sweets as sweet as her heart!
Thank you!
Wholesome Yum M
0Hi Kevin, Leaving the dough to sit overnight was probably too long. The baking powder had worn off, leaving you with flat, crumbly rolls. It is best to make these cinnamon rolls all in the same day to be sure the baking powder reacts during baking.
Heather Martinez
0Hi there!
Thank you for your recipe! I am not an expert in Sugar Free baking, so bear with me. I had some Stevia that I used in the recipe instead of Erythritol. I notice that the cinnamon roll has a little bit of a bitter taste. Would this be because of the Stevia? Thanks!
Wholesome Yum M
0Hi Heather, Yes. Baking with stevia can leave behind a bitter aftertaste. You can find my premium line of keto sweeteners here.
Lily
0I have an allergy to macadamia nuts, is there any other nut I could use ?
Wholesome Yum M
0Hi Lily, Yes! This recipe has been updated to use almond flour actually. 🙂
Mary C Ekroos
0Your video still shows the macadamia nuts at the beginning of the recipe! was a bit confused!
Thanks, Mary
Wholesome Yum M
0Hi Mary, Sorry about that! The recipe was just updated to include almond flour. The original recipe contained macadamia nuts.
Helen Wang
0Thank you for sharing this recipe. I love cinnamon rolls but can’t have the regular ones on Keto.
I don’t consume dairy products, can I substitute cream cheese with vegan cream cheese? Also what can I use to substitute mozzarella cheese? Hope you will say Yes because I really want to make them!
Thank you!
Wholesome Yum M
0Hi Helen, Although I have not personally tested this, many readers have had success replacing mozzarella with shredded vegan cheese in fathead recipes. Vegan cream cheese will work just fine too! Enjoy.
Patty
0These are wonderful! I’m used to making fathead pizza crust (with coconut flour) but this was the first time I attempted cinnamon rolls! Like some others, I put the individual rolls into a nonstick muffin tin and they came out puffed up like cinnamon buns! The icing is fantastic too! Can I freeze the icing for future use and thaw enough to ice one bun? I am going to freeze the buns since it’s only me here and I certainly don’t want to eat a whole batch! Thanks! p.s. I bought your book at B&N and it’s great!
Wholesome Yum M
0Hi Patty, Cream Cheese does not defrost very well from the freezer, it tends to lose much of its texture and volume. I suggest making small amounts of this frosting at a time, perhaps just a serving or two, and store it in the fridge while you keep your rolls in the freezer.
Patty
0Thank you that’s good to know! I’ll store the rest of the icing in my fridge and I’ll guess I’ll just have to eat the cinnamon rolls all week. It’s a tough job but I’ll do it! : )
Jo Sullivan
0Hi all. I have used baking paper as we dont seem to have “parchment” paper in NZ, and I figured it should be the same thing. Problem is when I use it for Fathead pizza and cinnamon rolls, it sticks to the bottom when cooking, and I cannot get it off, and end up eating my new recipes with paper on! HELP!!
Wholesome Yum M
0Hi Jo, I think they are supposed to be the same product as well. Check the box to make sure your baking paper is double-sided. If it is, then you may want to lightly grease your paper before using it in the oven. I hope this helps!
Michelle
0Hi! What is the recipe for this if I use coconut flour?
Melissa
0Hi Michelle, I would start with this recipe for Coconut Flour Fathead Dough and change the servings to 20. That will get you a similar yield to the cinnamon roll recipe. Once you make the dough from the link above, you can proceed with the Keto Cinnamon Roll recipe as written. Enjoy!
Mys Teri
0Loved these! So did hubby!! My only issue was that I think I should’ve buttered the bottom sheet of parchment paper prior to spreading the dough on it. The dough stuck and melting and tore some when trying to roll even with buttered hands. I wrapped in the parchment paper and placed in the freezer for a few minutes. They are delicious. I like macadamia nuts but didn’t have any so I used almonds. My husband said “they’re really good, but something’s different this time”. He thought I’d made regular cinnamon rolls with Swerve!
Sherry Odom
0Can I use almonds and pecans instead of macadamia nuts. I have the almonds and pecans already.
Wholesome Yum M
0Hi Sherry, I have not tested this recipe with that combination of nuts, but I think it would still turn out fine.
Shimoketozawa
0I love these cinnamon rolls. I was wondering if I could get your permission to translate this recipe into Japanese on my keto Instagram along with some instructions on Japanese alternative products (ie, we can easily get lakanto– monk fruit sugar, but we can’t get erythritol in stores). Of course, I will give you full credit for the recipe and link back to your site. Please let me know. Thanks!
Wholesome Yum M
0Hi Shimoketozawa, Thanks so much, I am thrilled you love the recipe! Please use the contact form at the bottom of the page under ‘Information’ then ‘Contact’ so we can chat further.
Denise
0Omg! I was Christmas baking with my friend. I made keto rumballs and started my keto pumpkin pie crust while he whipped up this recipe. At first I was a bit skeptical: Mozzarella cheese? O M G! These are award winning. No lie. I was sent home with a small batch of them and I am hoarding them lol. MINE! All mine lol . The rest of my non-keto family better stay away!
Pearl
0This recipe has me in keto heaven!
Hippychick
0Can I just say that almond and coconut flours are pretty mainstream in my small town, and macadamia nuts are not? Also, with the convenience of these flours, I’d rather scoop out some flour rather than process macadamia nuts. I’d love to see the alternative recipe using almond flour.
Argia
0Hi, I’m getting ready to make these cinnamon rolls. But I just realized after chopping the macadamia nuts that there’s more than two cups. So my question is, is your recipe calling for 2 cups of whole macadamia nuts chopped, or 2 cups of chopped macadamia nuts after processing. Thank you
Wholesome Yum
0Hi Argia, you’ll start with two cups of whole nuts. Check the video at the bottom of the recipe card for a visual guide!
Tamara Graham
0OMG!!! I made these and cannot believe how they taste like regular cinnamon rolls! I individually wrap and freeze them so I can pop just one in the microwave for 10 seconds to enjoy a decadent treat any time. Even my non keto family liked them! Thank you for the recipe!!! I love all your recipes and plan on getting your cook book too!
#WholesomeYum
Maya | Wholesome Yum
0Thank you so much, Tamara! That means a lot!
Amy
0Can I do this without a food processor??
Maya | Wholesome Yum
0Hi Amy, You can use a high-power blender instead.
Maria Blanco
0How do you store these? How long are they good for? Can the unused dough be kept in fridge and how long?
Maya | Wholesome Yum
0Hi Maria, You can store them in the fridge for about a week, or freeze them. You can store unused dough in the fridge for a while, but it might not rise quite as much as fresh dough.
Beverly
0I’m making these for the first time, and they’re in the oven baking now. Smells wonderful! Thank you! I’m a bit confused as to how to make the frosting, though. Can you explain?
Maya | Wholesome Yum
0Hi Beverly, I’m glad they smell great and can’t wait for you to try them! The instructions to make the icing are on the recipe card – it’s just the last step of the instructions. Is there something confusing I can help clarify there?
Debbie
0Do you have to put the nuts in?
Maya | Wholesome Yum
0Hi Debbie, Yes, they are a main component in the dough.
Deanna
0I just made these and I’m not sure what I did wrong but the dough was so I couldn’t get them to roll right. I did what I could and baked them and they tasted ok but looked horrible. Any ideas what I did wrong??
Maya | Wholesome Yum
0Hi Deanna, I have some tips for sticky dough in the fathead pizza recipe here. It’s also possible the dough wasn’t mixed enough or uniform. Did you watch the video to see what went differently for you?
Donna
0I don’t use ground macadamias. I tried it and disliked it. I replace the nuts for almond flour (same amount) and they are amazing! The filling in this batch is butter, confectioners swerve, swerve brown sugar and pecans.
Laurie
0Hi Maya
I just purchased some swerve brown sugar so I am going to try these by first making some brown sugar and melted butter on the bottom of the pan. That way I can then place some pecans on top of that mixture, then put the rolls on that. I am hopeful that they will turn out like the caramel pecan rolls my Mom used to make.
Maya | Wholesome Yum
0Thank you for sharing, Laurie! Sounds delicious!
MJ
0These are so good that my family didn’t even believe they’re low carb! Thanks, Maya!
Mary Thorman
0How do you store them?
Maya | Wholesome Yum
0Hi Mary, Store them in the refrigerator or freeze them.
Susan Friar
0I don’t eat cheese. Any suggestions for a substitute?
Maya | Wholesome Yum
0Hi Susan, I haven’t tried it but have heard some people have had success with fathead dough using vegan cheese substitutes.
Abbey H
0I can’t wait to make these! I have a Ninja system that includes a food processor with both knife and dough S blades. After chopping the nuts with the knife blade do you keep the knife blade for the rest of the recipe or would you switch to the plastic one? I only ask bc it seems like in most other “dough” recipes you’re not wanting to cut through it but mix it. Then again I’m not quite used to making many Keto doughs yet. 🙂
Maya | Wholesome Yum
0Hi Abbey, I usually keep the metal S blade the whole time just to have fewer things to wash, and it works fine with fathead dough, but you could also switch to the plastic dough S blade if you want to.
Terri Toscani
0Hi Maya! So I have my very picky 8 year old granddaughter over and she wanted breakfast. Of course I’m doing keto, so no cereal or sweets in my house. There was no better time than today for me to try making these cinnamon rolls and little Miss picky not only enjoyed helping to make them, but ate one and loved it! As did my hubby and of course… Me. There only thing I did different was I put the dough in the freezer vs. fridge to speed up the coolng time (she was starving). They were amazing girl! Keep making amazing recipes for me because I come to you for easy peasy delish recipes!!! Thanks!
Maya | Wholesome Yum
0I am so happy you liked and your granddaughter liked them, Terri! Thank you!
Jeanne
0This recipe is perfect. I did half a batch and made six rolls. I used the correct amount of almond flour simply because I didn’t have the nuts in my pantry. These rolls are perfect and moist. I also added some pieces of chopped apple as a treat because it’s apple season and my goal was low carb not Keto. I’m so happy I found this recipe. With winter coming this will be a great treat.
Kate Lamb
0These sound AMAZING!!!! I would like to use superfine almond flour instead of the macadamia nuts. Would you still use 2 cups? I measure my flours for baked goods now in grams. Any chance you could give me how much almond flour either in cups and/or gram weight? Thank you!
Wholesome Yum A
0Hi Kate, you can use the same amount of almond flour to substitute. If you’d like to measure by weight, tap the metric button right above the ingredients list to get the measurements in grams.
Maya | Wholesome Yum
0I am so happy you liked them, Jeanne! Thanks for stopping by!
Lauryn
0Can you make the dough ahead of time? Or bake the rolls and reheat?
Maya | Wholesome Yum
0Hi Lauryn, You could do either but I recommend baking and reheating. The baking powder’s efficacy is reduced if the dough sits unbaked for a while.
Crystal Pokorny
0Is it ok to use the salted roasted macadamia nuts to grind up for this? That’s what the link sends me to. I have a big bag from Costco.
Maya | Wholesome Yum
0Hi Crystal, Yes, that’s fine! Mine were salted too, but both salted or unsalted work.
Christina Best
0Hi, is the dough supposed to form a ball in the food processor? Mine is just a big sticky mess.
Maya | Wholesome Yum
0Hi Christina, Sometimes it does but it doesn’t need to. It will firm up during the refrigerating step. Oiling your hands later when working with it also helps with the stickiness.
Rachel
0I will be using almond flour for this recipe (which looks delicious) so could you tell me if I use 2 cups of almond flour since you posted 2 cups of macadamia nuts?
Thanks so much!
Maya | Wholesome Yum
0Hi Rachel, You can use the same amount by weight – 10 oz.
Dayna
0Would 10 oz of the superfine powdery almond flour be too much or should I use a bit less?
Maya | Wholesome Yum
0It should be the same amount.
M. Livingston
0How do you make the cinnamon rolls using coconut flour instead of using macadamia nuts?
Maya | Wholesome Yum
0It’s not a straightforward conversion. You can try almond flour instead and in that case the amount is the same by weight.
Vic
0Lovely recipe! Wouldn’t want want to clean off any present salt from the macadamia nuts first? Wipe them in a dish towel? I would. Also, two cups of macadamia nuts can support an extra half Tablespoon baking powder for a much puffier result. I often add more to other Fathead recipes (rule of thumb: increase by half), with great success.
Maya | Wholesome Yum
0Thank you, Vic! I didn’t find the need to wipe the macadamia nuts, though you can if you want. The recipe is tried and tested with the amounts listed, but feel free to experiment if you’d like. Hope you like the keto cinnamon rolls!
Marilyn Brennan
0This is my go to recipe for having an afternoon snack. It is delicious, yet filling. I keep coming back to this recipe and love it!
Maya | Wholesome Yum
0I am so happy you liked the cinnamon rolls, Marilyn!
Viana Vallejo
0This recipe looks amazing! I’ve noticed that erythritol baked goods usually have that odd cooling effect. I was wondering if anyone has noticed this being the case with this recipe, so that I know if these are best served warm or cold.
Thanks so much!
Maya | Wholesome Yum
0Thank you, Viana! The cooling effect is usually more prominent with a lot of sweetener and also varies depending on the type of baked goods. I don’t detect it at all in these cinnamon rolls. I like them both warm and cold!
Jeanette Clayton
0I had just made myself an LSA mugcake for lunch and I ended up having 2 slices with Vege spread and two slices with cinnamon and xylitol mix after reading your recipe…I will definitely be making these soon…
Maya | Wholesome Yum
0I hope you like them too, Jeanette!
Alyssa
0Could I switch the macadamia nuts out for walnuts?
Maya | Wholesome Yum
0Hi Alyssa, I haven’t tried it with walnuts, but think the flavor is too strong for them to work well here. You can try another more neutral tasting type of nut, like almonds.
Doreen
0I cannot believe these are only 3 carbs!! They taste so delicious! Thank you for sharing!
Doreen
0Woah! Bliss! Sin on a Sunday!!! Thank you! Delicious…
Maya | Wholesome Yum
0Yay, thank you, Doreen!
Terri
0I made these with an under powered food processor (I don’t recommend this lol) they still turned out pretty darn good. The icing is the best cream cheese icing I’ve ever tasted!! What brand of food processor do you use?
Maya | Wholesome Yum
0Hi Terri, I’m glad you liked them! I have this food processor and it has been so worth it.
Terri
0Thank you!
Wholesome Yum A
0Can these be made nut free? Maybe coconut flour instead?
Maya | Wholesome Yum
0Hi Amanda, You could try with about 1/2 cup coconut flour instead of the macadamias (you’d need much less for the right ratio), but I haven’t tested it so can’t say for sure. That would just be my first guess at where to start. You’d end up with fewer cinnamon rolls, though.
Ronalyn Hurley
0This recipe sounds (and looks) delicious. I’ve always adored good cinnamon rolls like my grandmother and mother used to bake. Sadly, those aren’t possible anymore. I’m hopeful that this recipe will come fairly close. I know confectioners Lakanto isn’t on your sugar replacement list but my question is, will using it change the outcome of the rolls? I have a large bag of the confectioners and none of the granular.
Maya | Wholesome Yum
0Hi Ronalyn, I haven’t tried it with confectioners sweetener but it should probably work. You might need just a little less – use scant measuring cups. Let me know how it goes if you try!
Sparrow
0I made these yesterday with almond flour. Used a stand mixer instead of a food processor and they turned out amazing. My non keto boyfriend said they were really good, and he’s super picky. Def making these again.
Maya | Wholesome Yum
0Thank you so much! I’m glad you both liked them.