These Keto Cinnamon Rolls are big, soft, gooey, and totally irresistible! They have no cheese, meaning they're not made with fathead dough. Instead, these are classic, bakery-style yeast-raised cinnamon rolls made with almond and coconut flour. Plus, they can be fully prepped ahead of time and are perfect for any special occasion.
I'm so excited to finally share this Keto Cinnamon Rolls Recipe with you! While I love this paleo cinnamon roll recipe, I really wanted a Keto version to share.
Instead of using fathead dough (a cheese-based dough), though, these have no cheese and are made with a combination of almond and coconut flour.
And even though they have a very slight biscuit-type texture due to the low-carb flours, they are as close to traditional, classic bakery-style cinnamon rolls as you can get while being keto!
They're big, soft, and have a gooey center with that classic "yeast-raised" taste. They rise beautifully and are surprisingly easy to make too!
And if you're looking for more desserts, I think you'll love these keto hot chocolate mix, keto cut-out sugar cookies, keto fudge, and keto peppermint bark recipes!
Or you may also like these Fathead Keto Cinnamon Rolls from That's Low-Carb?!
Frequently asked questions
A Pillsbury cinnamon roll with icing has 24 net carbs per cinnamon roll. However, homemade and/or bakery-style cinnamon rolls typically have around 50, but can have over 100 carbs per roll! However, this recipe is just as delicious but is made with low-carb ingredients and only has 4 net carbs per roll.
Yes, cinnamon is keto-friendly and good for blood sugar, having 2.2 net carbs per tablespoon.
Active dry yeast has a longer shelf life and will need to be proofed, or u0022woken upu0022 before using. Instant yeast can be added directly to a recipe and rises quicker. Active dry yeast can be replaced with Instant yeast. Instant yeast can be replaced with active dry yeast as long as you proof it first (without adding extra liquid to the recipe), and it may take longer to rise.
Ingredients
Here are the easy low-carb cinnamon roll ingredients:
- Blanched Almond Flour - Low-carb flour.
- Ground Flax Seeds - I prefer golden for a lighter-colored roll, helps hold the rolls together.
- Coconut Flour - Another low-carb flour. Very absorbent and makes the rolls extra soft.
- Sugar-Free Sweetener - I prefer allulose or a monk fruit/allulose blend.
- Sea Salt - Flavor enhancer.
- Baking Powder - Gluten-free and keto foods have trouble rising, so this is an added leavening agent in addition to the yeast.
- Xanthan Gum - Holds the rolls together and adds stretch.
- Warm Water - Very warm but not scalding, 105-110 degrees, to activate the yeast.
- Instant Yeast - Also known as fast-acting or quick-rise yeast. It can be substituted with active dry yeast, but Instant is recommended for the best rise.
- Maple Syrup, Honey, Coconut Palm Sugar, or Sugar - This does not affect the carb count because the yeast eats the sugar
- Butter - Melted and slightly cooled
- Sour Cream - Adds structure and makes the dough smooth and soft.
- Eggs - Be sure they are at room temperature.
IMPORTANT: Some instant yeasts are NOT gluten-free because the dough improvers are derived from wheat flour, such as Red Star Platinum Yeast. However, Red Star Quick Rise Yeast is gluten-free.
Sugar-free sweetener
To make low-carb cinnamon rolls, you'll need to use a sugar-free sweetener. I prefer to use allulose or a monk fruit/allulose blend.
These have zero aftertastes, dissolve beautifully, and allow the rolls to rise more - giving them a bigger, softer texture than erythritol-based sweetened rolls!
An erythritol-based granulated sweetener will work, but the rolls may turn out a bit dry.
💭Tip: Don't use xylitol, as it inhibits yeast and bacteria growth preventing the rolls to rise properly!
For the frosting, I prefer to use powdered monk fruit with allulose. It tastes just like powdered sugar and results in a super-smooth texture.
Powdered allulose can be used, but it isn't quite as sweet.
While technically, powdered erythritol can be used, I prefer not to use erythritol-based sweeteners in glazes and frostings.
Erythritol can leave a slight cooling-like aftertaste and it doesn't usually result in a super-smooth texture. However, this is not nearly as noticeable in the cream cheese frosting as it is in the icing.
Easy instructions
Even though there are a lot of steps to make these keto cinnamon rolls with yeast, they are actually fairly simple. Here are the easy steps:
Yeast
Step #1: Proof the yeast.
In a small bowl, combine very warm but not scalding water with a Tablespoon of Instant yeast and a Tablespoon of honey, maple syrup, sugar, or coconut palm sugar.
💭Tip: The yeast will eat the sugar so it will not affect the carb count.
Then, lightly whisk the yeast and set it aside for 10-15 minutes or until it starts to foam. If your yeast doesn't foam either the water was the wrong temp or the yeast was bad and you'll need to start over.
💭Tip: Even though we're using instant yeast, which can be added directly to a recipe, I always proof mine first to make sure it is still good!
Dough
Step #2: Whisk together the dry ingredients.
A word of caution: all coconut flour isn’t the same! Some coconut flours are much more absorbent than others.
I recommend using either Bob’s Red Mill, Besti, or Arrowhead Mills because these are brands I know will work. If you need to use another brand, make sure it has a soft and fluffy texture, not gritty or grainy.
Step #3: Stir in some melted butter, sour cream, eggs, apple cider vinegar, and the proofed yeast.
The batter will be very thick and sticky, but be persistent and get it all mixed really well.
Rolling out the dough
Step #4: Roll out the dough.
To roll out the low-carb dough: Tear off a long piece of parchment paper and lightly dust it with coconut flour. Then, put the dough on the parchment paper and cover it with plastic wrap.
💭Tip: The dough has to be fairly wet to bake into soft cinnamon rolls, so it can be hard to work with. If the dough is too sticky to handle, pop it in the freezer for around 15 minutes, or until slightly firmed up.
Using your hands or a rolling pin, spread the dough into a rectangle that's approximately 10 x 12 inches.
Step #5: Brush on some softened/melted butter, sweetener, and cinnamon - leaving the bottom inch dry, then roll.
Start rolling the dough as tightly as possible toward the dry end. I lift up the parchment paper as I go, using it as an aid. Go slowly and patch up any cracks as needed. Seal the edge with your fingertips.
Step #6: Using a sharp, greased knife cut into 8 equal-sized rolls.
Step #7: Transfer the rolls to a lightly greased pie pan or 9 x 9-inch baking pan, cut side up.
Slightly press down on each roll with your palm and slightly reshape as needed.
Proofing the dough
Step #8: Tightly cover the rolls and allow them to rise undisturbed in a warm place for approximately 60-90 minutes, or until they are about doubled in size.
To rise: Preheat the oven to 150 degrees. When ready to rise, turn off the oven, add the rolls, and leave the door cracked. After 30 minutes, close the door to finish rising.
When done rising, remove rolls from the oven and place them on top of the oven while still covered. Preheat the oven to 400 degrees.
Baking
Step #9: Bake, add the frosting, and enjoy!
Once preheated, bake for 5 minutes. Then, reduce the heat to 350 and bake an additional 15 - 20 minutes, or until nicely browned.
Top with Keto Cream Cheese Frosting or a Simple Keto Glaze (recipes below) while the rolls are still hot. Only frost the ones you plan on eating the same day and enjoy!
Storage and make ahead
- Store: Leftover almond flour cinnamon rolls can be stored, unfrosted, covered at room temperature for 2 to 3 days,
- Freeze: To freeze, individually wrap the unfrosted rolls in plastic wrap and place them in a freezer-safe baggie for up to 3 months. To reheat: Unwrap the rolls and place them in a lined baking dish. Then, loosely tent with foil and heat in a 350-degree oven for 10-15 minutes, or until hot.
- Make Ahead Option #1: Prepare the dough through step 3, then cover it with plastic wrap and store it in the fridge for up to 2 days or in the freezer for 2 - 3 weeks. If stored in the freezer, let the dough rest on the counter until it's soft enough to be rolled out. Then, continue with the recipe.
- Make Ahead Option #2: Fully prepare the rolls and allow them to rise. Then, cover tightly and place in the fridge until you're ready to bake them, or up to 2 days. Allow them to set on the countertop while the oven is pre-heating to slightly warm up before baking.
Substitutions
- I prefer and recommend the xanthan gum, but the 2 Tablespoons of psyllium husk powder can be substituted. However, it results in more of a whole-wheat-tasting cinnamon roll and the dough is a bit harder to roll and doesn't hold together as well.
- Active dry yeast can be substituted for Instant yeast, however, they may take longer to rise.
- For dairy-free: Use dairy-free butter and replace the sour cream with coconut cream. For the coconut cream, place full-fat canned coconut milk in the fridge for 24 hours. Then, scoop out the coagulated cream. I prefer Thai Kitchen, Native Forest, or Sprouts brands because others may not separate well or leave an aftertaste. If the cream is too hard to stir, place it in the microwave for just a few seconds, or until softened but not melted.
💭 Top tips
- If your yeast doesn't foam either the water was the wrong temp or the yeast was bad and you'll need to start over.
- The sweetener: I prefer to use allulose or a monk fruit/allulose blend. Allulose and monk fruit will result in a softer cinnamon roll while erythritol-based sweeteners may make the rolls slightly dry.
- For the sweetener in the frosting, I prefer to use powdered monk fruit with allulose sweetener. It tastes just like powdered sugar and results in a super-smooth texture. While powdered erythritol can be used, it can leave a slight cooling-like aftertaste and it doesn't usually result in a super-smooth texture, however, it's less noticeable in the cream cheese frosting. If you only have granulated sweetener, blend in a super dry blender, then measure for the recipe. Powdered allulose can be used, but it isn't quite as sweet.
- As a gift to my readers, I've teamed up with BESTI KETO SWEETENERS to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.
- If the dough is too wet and sticky to roll up, pop it in the freezer for around 15 minutes, or until firmed up enough to roll.
- Even though we're using instant yeast, which can be added directly to a recipe, I always proof mine first to make sure it is still good!
If you’ve tried these Coconut And Almond Flour Keto Cinnamon Rolls With Yeast or any other recipe on the blog please let me know in the comments below!
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📖 Recipe
Almond Flour Keto Cinnamon Rolls Recipe With Yeast
Ingredients
- 2 ¼ Cups Blanched Almond Flour - very finely ground
- 3 tablespoon Ground Flax Seeds - I prefer golden for a lighter colored roll
- ¼ Cup Coconut Flour
- ⅓ Cup Allulose
- ½ tsp. Sea Salt
- 2 ¼ tsp. Baking Powder
- 2 tsp. Xanthan Gum
- ¼ Cup Warm Water - very warm but not scalding, 105-110 degrees
- 1 Tbsp. Instant Yeast
- 1 Tbsp. Maple Syrup, Honey, coconut palm sugar, or Sugar - this does not affect the carb count because the yeast eats the sugar
- 2 Tbsp. Butter - melted and slightly cooled
- ¼ Cup Sour Cream
- 3 Large Eggs - room temperature
Filling:
- ⅓ Cup Butter - softened, almost melted
- 2 Tbsp. Ground Cinnamon
- ⅓ Cup Allulsoe
- 1 tsp. Xanthan Gum - optional, keeps the filling from seeping out
Keto Icing:
- 1 ½ Cups Powdered Monk Fruit/Allulose Sweetener - see notes below for substitutions
- 2 Tbsp. Butter - melted
- ½ tsp. Pure Vanilla
- 1 tablespoon Strong Brewed Coffee - optional
- 3-5 Tbsp. Non-Dairy Milk - or as needed to thin icing
Keto Cream Cheese Frosting:
- ¼ Cup Butter - softened to room temperature
- 4 oz. Block Cream Cheese - softened
- ½ Cup Powdered Monk Fruit/Allulose Sweetener - see notes below for substutions
- ½ tsp. Pure Vanilla
- Non-Dairy Milk, Heavy Cream, or Coconut Cream - optional, as needed to thin
Instructions
- Start by proofing the yeast. In a small bowl, combine very warm but not scalding water (105-110 degrees) with the yeast and sugar of choice. The yeast will eat the sugar so it will not affect the carb count. Slightly whisk together and set aside for around 10 minutes or until foamy.
- In a large mixing bowl, whisk together the finely ground almond flour, flaxseed meal, coconut flour, sweetener, sea salt, baking powder, and xanthan gum.
- Stir in the melted and slightly cooled butter (you don't want to scramble the eggs or kill the yeast!), sour cream, eggs, and the proofed yeast. The batter will be very thick and sticky (it's not like traditional dough), but be persistent and get it all mixed really well.
- To roll out: Tear off a long piece of parchment paper and lightly dust it with coconut flour. Then, put the dough on the parchment paper and cover it with plastic wrap. Using your hands or a rolling pin, spread the dough into a rectangle that's approximately 10 x 12 inches.
- In a small bowl, mix together the filling ingredients. Then, spread the filling over the dough, leaving the bottom inch dry.
- Remove the plastic wrap and start rolling the dough as tightly as possible towards the dry end. Lift up the parchment paper as you go, using it as an aid if needed. Go slowly and patch up any cracks as needed. Seal the edge with your fingertips. *Note- The dough has to be soft to bake into soft cinnamon rolls. However, if the dough is too sticky to work with, pop it in the freezer for around 15 minutes, or until firm enough to handle.
- Using a sharp, greased knife cut into 8 equal-sized rolls.
- Transfer the rolls to a lightly greased pie pan or 9x9-inch baking dish, cut side up. Slightly press down on each roll with your palm and reshape as needed.
- To rise: Tightly cover the rolls with plastic wrap or aluminum foil and preheat the oven to 150 degrees. When the oven is preheated, turn the oven off, add the rolls, and leave the door cracked. After 30 minutes, close the door to finish rising. Allow to rise for 60 to 90 minutes.
- Remove the rolls and preheat the oven to 400 degrees. Once heated, bake uncovered for 5 minutes. Reduce heat to 350 degrees and bake an additional 15 - 20 minutes or until centers look set and tops are a deep golden brown.
- Top with either the Keto Icing or Keto Cream Cheese Frosting while rolls are still hot. Serve immediately.
Keto Icing:
- In a medium-sized mixing bowl, whisk together all ingredients. Thin with non-dairy milk as needed. Pour over hot rolls. Unused frosting can be stored covered in fridge for 2-3 days. Slightly warm before using.
Keto Cream Cheese Frosting:
- Add the room temperature butter and cream cheese to a large bowl and beat with an electric mixer until combined, about 2 minutes.
- Slowly beat in the powdered sweetener until thick and creamy, scraping down the bowl as necessary.
- Beat in the vanilla until incorporated. Thin with non-dairy milk and thicken with additional powdered sweetener if needed.
- Frosting is best eaten the same day, However, leftover frosting can be stored, tightly covered, in the fridge for 2 to 3 days.
Add Your Own Notes
Video
Notes
- See the link to the full video here: Cinnamon Roll YouTube Video!
- See the post above for storage and make-ahead instructions.
- If your yeast doesn't foam either the water was the wrong temp or the yeast was bad and you'll need to start over.
- For the sweetener in the dough: I prefer to use allulose or a monk fruit/allulose blend. An erythritol-based sweetener will work but may make the rolls slightly dry. Don't use xylitol as it will kill the yeast!
- For the sweetener in the frosting, I prefer to use powdered monk fruit with allulose sweetener. It tastes just like powdered sugar and results in a super-smooth texture. While powdered erythritol can be used, it can leave a slight cooling-like aftertaste and it doesn't usually result in a super-smooth texture, however, it's much less noticeable in the cream cheese frosting. If you only have granulated sweetener, blend in a super dry blender, then measure for the recipe. Powdered allulose can be used, but it isn't quite as sweet so you may need to use more.
- As a gift to my readers, I've teamed up with BESTI KETO SWEETENERS to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.
- For the keto cream cheese frosting, be sure that you use a block of cream cheese and not cream cheese spread or the frosting will turn out runny. It’s also important that the butter is softened to room temperature. If you don’t have time to allow the butter to soften, though, check out this tutorial on How To Soften Butter Quickly from Sally’s Baking Addiction.
- The instant yeast can be substituted with active dry yeast, however, I recommend the instant variety.
- While instant yeast can be added directly to a recipe, I prefer to proof it to make sure it's good!
- Prefer Paleo? Check out my Paleo Cinnamon Rolls!
- Even though these have a very slight biscuit-type texture due to the low-carb flours, they are as close to traditional, classic bakery-style cinnamon rolls as you can get while being keto!
Nutrition
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Also, be sure to check out my cinnamon roll web story!
Mary Dunaway says
These are really good and the cream cheese icing was soo good. I’ve been searching for a recipe for yeast cinnamon buns without fathead dough and these are the answer. There are a lot of steps but the next time I make them I will put the dough in the freezer as suggested so it will be a bit easier to handle. And the process is most definitely worth it because the end result is so good. They are good even reheated in the microwave for a few seconds. Thank you so much for taking the time and trouble to create this recipe. It’s a winner at my home!
Cassidy says
Oh YAAAYYY thank you, I'm so happy you liked them! And yes, popping the dough in the freezer will make them easier to roll out and handle 😀
XO,
Cassidy
Mary Dunaway says
Did I miss something ? How much apple cider vinegar am I supposed to use? I was in the process of making these couldn’t wait for an answer so I used a one teaspoon. Please let me know.
Cassidy says
Oh no, I'm sorry!!! I removed the apple cider vinegar from the recipe because it didn't seem to make a difference in the final product whether I added it or not. So 1 tsp. should be fine, it's kind of a null ingredient. I will fix the recipe card right away!!! Please let me know what you think 🙂
-Cassidy
Luci Meinerth says
This was too many ingredients and the dough was awful to work with in my opinion. My icing was outstanding, but the roll itself just wasn’t what I want from a cinnamon roll - lacked all the normal gooey and a delicious texture.
Cassidy Stauffer says
Hi Luci, I'm sorry the cinnamon rolls weren't what you expected.
Edited To Add: As of December 2022, I slightly increased the xanthan gum to make the dough easier to work with and give them a more traditional texture. Thank you for your feedback, I hope you give the recipe another try!
-Cassidy
Shayna wesselink says
Hi there what source do you use to get the nutritional information? Where does all that fiber come from?
Cassidy Stauffer says
Hi there! The nutrition is calculated automatically through spoonacular. However, they don't have a specific place for sugar alcohol so it gets included in the fiber, which is why the fiber seems so high. I hope this helps!
-Cassidy
Lisa says
My husband LOVES these, Cassidy, and I love what the yeast does to make them so soft and fluffy - almost the same as those made with wheat flour. Thank you for the detailed instructions, too, which made it so easy to get them right on the first try - this can be really tricky, especially with keto doughs.
As Passover approaches, I'm trying to develop a list of recipes I can make for hubby to eat at a Seder we will be attending at a friend's home next week. My idea was to use this dough to create savory swirled buns, which I thought I would fill with herbed butter or pesto before rolling and cutting. I realize that I would have to greatly reduce the sweetener amount to almost none - how do you think this would affect the final product? Any suggestions would be greatly appreciated.
I'll be making the original recipe again and again! Thank you so much - May God continue to bless you with creativity.
Cassidy Stauffer says
Thank you SO much Lisa, I'm excited you and your husband like them!!! I think your idea to make savory swirled buns sounds awesome!! I don't think leaving out the sweetener shouldn't really affect the texture, but I can't say for sure without trying it - sorry! Just be sure to still add the sweetener to the yeast mixture 🙂 Please let me know how they turn out!
Have fun baking!
-Cassidy
bayle haber says
So sorry but the yeast isn’t going to work for Passover when we use non leavened food. Yeast is a leavening agent. There are many great recipes for Passover rolls that can use the ground almonds. Baking soda and powder can be found that are kosher for Passover, but often we just use eggs and egg whites to give baked goods a boost.
Janeece Vanwinkle says
FINALLY!! A gluten free cinnamon roll recipie without loads of starch. We LOVED every bite. For our family of 8 I made 2 9x13 pans. (this recipie × 4) Huge hit. Thank you Cassidy😊😊
Cassidy Stauffer says
YAAAYYYY! This makes my day, I'm so excited you like them 🙂
-Cassidy
Sam Linda says
Hi, what kind of cream cheese do you recommend? I have always avoided it all together because I'm allergic to milk and assume this one recommended above is non-milk right?
Cassidy Stauffer says
For dairy-free you can use the Keto Icing, or if you want to make a dairy-free cream cheese frosting, I have a faux cream cheese frosting on my Paleo Cinnamon Roll Recipe you could try. I haven't experimented much with using a block of store-bought dairy-free cream cheese to make traditional cream cheese frosting, but I plan on testing it out this month so I'll come back and let you know the results!
XO,
Cassidy
Hillary Martin says
If I don’t have ground flaxseed will the recipe still turn out ok? Thank you & Merry Christmas!
Cassidy Stauffer says
Hi Hillary,
I've never tried this recipe without flaxseed so I can't say for sure - sorry! The flaxseeds act as a binder (so it's not crumbly) and absorb liquid. You might could try adding just a tad more coconut flour, maybe an additional 1 Tbsp??? Coconut flour is really absorbent though so be sure not to add too much (if you do, add a touch of water). The dough should be fairly soft and sticky.
Again, I can't say for sure how it will turn out with the flax, but this is my best guess. Please let me know how it goes!
-Cassidy
Hillary says
Thank you Cassidy. What if I used tapioca starch? Will that work instead of ground flaxseed possibly?
Cassidy Stauffer says
Actually yes, that would probably be a good sub! When you're making them, as long as the texture seems good I think they'll turn out well with the tapioca starch. If you watch the youtube video, you should get a pretty good idea of what the texture should be. You can add tapioca flour to thicken and water to thin as needed. I'm excited for you to make these, let me know how they turn out!
-Cassidy
Hillary says
I halved the recipe and it was too sticky. Kept adding almond flour and it helped a little but they didn’t form right. Then they didn’t rise but I still baked them anyway. Didn’t taste very good. Nothing wrong with your recipe! I’m sure it was my error. I’m glad I tried it! Merry Christmas!
Cassidy Stauffer says
Hi Hillary, thanks for letting me know! It could also be that you halved the recipe. Something things just don't work well when halved. Especially since it called for 3 eggs and a few other measurements that are hard to half... that might have gotten tricky!
XO,
Cassidy
Merci Bailey says
I love cinnamon rolls, and have had trouble finding a healthy recipe for them. These did the trick! I will be making them again Christmas morning.❤
Cassidy Stauffer says
Oh, thank you!!! I'm excited you liked them and will be making them again 🙂
-Cassidy
Jules Shepard says
Love this recipe (cinnamon rolls are one of my favorite things to make)! I also feel a little healthier just reading it 😉
Pinning for later!
jenna | the urben life says
OMG YUM! I've been craving cinnamon rolls for weeks now. These look absolutely amazing and healthier than most. Thanks for sharing 🙂
Cassidy says
Thank you Jenna! I was craving cinnamon rolls too and made 3 or 4 batches - that should hold me for awhile, lol 🙂
-Cassidy