Almond Flour Keto Cinnamon Rolls Recipe With Yeast
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. Plus, they can be fully prepped ahead of time and are perfect for any special occasion.*Note- Even though there are a lot of ingredients, they are ingredients most low-carb folks already have on hand and the recipe is not as difficult as it may seem.
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.
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.
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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!
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!