Healthy Cinnamon Rolls (Paleo, Low Carb, Sugar-free)

These healthy cinnamon rolls are low carb, paleo, sugar-free, and gluten-free. Just 20 minutes of prep time and 20 minutes to bake!

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Healthy Cinnamon Rolls (Paleo, Low Carb, Gluten-free, Sugar-free)
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 cinnamon rolls
Author Maya Krampf from



  • 3 cup Blanched almond flour
  • 1/3 cup Psyllium husk powder
  • 1/2 cup Erythritol (or any granular sweetener of choice)
  • 2 tsp Gluten-free baking powder
  • 1/2 tsp Sea salt
  • 1 tsp Vanilla extract
  • 1 cup Egg whites (beaten lightly until frothy)
  • 1/4 cup Coconut oil (measured solid, then melted)
  • 1/2 cup Warm water


  • 2 tbsp Coconut oil
  • 3 tbsp Cinnamon
  • 3 tbsp Erythritol (or any granular sweetener of choice)


  • 1/4 cup Coconut oil (measured solid, then melted)
  • 1/4 cup Coconut cream
  • 2 tbsp Erythritol (use powdered for a smoother glaze)
  • 1/4 tsp Vanilla extract


  1. In a large bowl, mix the almond flour, psyllium husk powder, erythritol, baking powder,and salt. Stir in the egg whites, vanilla extract, and coconut oil. Add the warm water and mix well.
  2. Place the dough between two large pieces of parchment paper. Roll out into a 12x8 in (31x20 cm) rectangle, about 1/2 in (1.25 cm) thick (press to form the four corners as necessary).

  3. To make the filling, melt the coconut oil together with the cinnamon and erythritol in a small bowl in the microwave (or on the stove if you prefer), and mix well. The mixture will be crumbly. Sprinkle the dough rectangle with the cinnamon oil mixture. Spread evenly so that there are no clumps, then press into the dough.
  4. Roll up the dough into a log (start with the long side, for a longer, thinner log). The dough will start to crack as you roll it. As you go along, just pinch the cracks shut, pull away the paper, and scoop up any dough that sticks to the parchment, pressing it back in place on the log. Freeze the log for 20-30 minutes, until firm (but not hard) and no longer sticky on the outside. (You can also refrigerate until firm, but it will take longer.)
  5. Meanwhile, preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.

  6. Cut the dough log into 12 slices. Arrange the slices on the lined baking sheet, about 1.5-2 in (4-5 cm) part. Bake for 20-25 minutes, until golden. They will be a little soft and will firm up as they cool.

  7. Meanwhile, make the glaze. Whisk the melted coconut oil, coconut cream, erythritol, and vanilla extract together. When the cinnamon rolls are ready, let them cool enough until they are firm, then drizzle the glaze over them.

Recipe Notes

Serving size: 1 cinnamon roll

Nutrition Information Per Serving

Calories: 313 | Fat: 27g | Total Carbs: 11g | Net Carbs: 4g | Fiber: 7g | Sugar: 1g | Protein: 8g

Nutritional information is provided as a courtesy and we strive to keep it as accurate as possible. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate with this information, but please feel free to make your own calculations.


© Copyright Maya Krampf for Wholesome Yum. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.