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Do you have a traditional dish served on holidays, big gatherings, or even quiet afternoons that you cherish with loved ones? For some individuals, cinnamon rolls are the go-to dish to serve a big group of their closest friends and family. And it’s no secret why.

Let’s be real, have you ever heard someone make a complaint about their gooey, warm, sugary cinnamon roll? Maybe it was just too delicious?

Yeah, right.

However, when it comes to individuals following a low carb or ketogenic diet, the thought of not being able to indulge in a cinnamon roll every now and then may be harder than they thought. The last thing you want to do when starting a new diet is to feel like you’re deprived of anything, let alone one of your all time favorite treats.

If you’re one of those individuals, no need to worry! These keto cinnamon rolls are filled with healthy fats. They are the perfect solution to feeling satiated and full on all the glory that is cinnamon rolls without being kicked out of ketosis or going above your carb limit.

So what are these keto cinnamon rolls made of that make them keto friendly? For starters, the dough for these cinnamon rolls consists mainly of mozzarella cheese. Yep, you read that right. Cheese.

Why is mozzarella cheese the perfect dough base to use for these keto cinnamon rolls? Mozzarella is abundant in vitamins and minerals such as vitamin B2, vitamin B3, vitamin B7, vitamin A, vitamin D, vitamin E, zinc, phosphorus, calcium, and potassium.

However, cheese can’t act alone in providing a solid base for the cinnamon roll dough. It needs another low carb flour substitute to help out — almond flour. Just like almonds, almond flour has several different health benefits, including its ability to improve heart health, lower blood sugar, lower cholesterol, and even provide a key energy source.

Worried you won’t be able to indulge in your next family event knowing they’ll have cinnamon rolls to help celebrate? Have no fear. Gather the ingredients and whip up a batch of these bad boys so you can be the one to really bring the doughy, delicious, cinnamon-stuffed party.


Best Homemade Keto Cinnamon Rolls

Keto Cinnamon Rolls

This new take on your favorite breakfast indulgence is a great low carb option, packed with all the healthy fats you need to start your day.

  • Author: Steph Lodge
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12
  • Category: Dessert
  • Cuisine: American


  • 1 1/2 cup shredded mozzarella cheese
  • 3/4 cup almond flour
  • 2 tbsp cream cheese
  • 1 egg
  • 1/2 tsp baking powder
  • 2 tbsp water (cinnamon filling)
  • 2 tbsp stevia (cinnamon filling)
  • 2 tsp cinnamon (cinnamon filling)
  • 2 tbsp cream cheese (frosting)
  • 1 tbsp stevia (frosting)


  1. Preheat oven to 350 degrees
  2. Melt the mozzarella and cream cheese in a microwave (1 1/2 minutes, stirring halfway through).
  3. Stir in the egg.
  4. Add the almond flour and baking powder.
  5. Start to combine using a fork, then make ball of dough.
  6. Divide the dough into 6 balls.
  7. Form long rolls, then flatten, making the dough as thin as you can.
  8. Prepare your filling by mixing water, sweetener, and cinnamon in a small bowl.
  9. Spread the liquid filling over the flattened dough rolls.
  10. Roll each into a bun and cut sideways in half to create 12 buns.
  11. Place buns on a non-stick baking sheet or in a pie dish.
  12. Place in oven and bake for 25 minutes.
  13. While the rolls are in the oven, prepare the frosting — mix cream cheese and sweetener.
  14. Spread over the warm rolls and serve.


  • Serving Size: 1 roll
  • Calories: 142
  • Fat: 10g
  • Carbohydrates: Net Carbs: 4g
  • Fiber: 0.7g
  • Protein: 10g

Keywords: Keto Cinnamon Rolls


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Responses (16)

  1. To reduce carbs reduce almond flour to 1/2 cup & substitute 1/4 cup with oatfiber. This may make it more cake like but it won’t change taste but make it lower in 1/4 cup lower in carbs.

  2. I actually tried to make this. It was a complete mess…please do not waste your time or money as this recipe does NOT work. 3/4 cup of almond flour was not near enough to make a dough let alone try and spread it out. It was a sticky disaster! I added more almond flour just to get it to stick together to even make somewhat of a dough. 2 tbsp of water for the filling mixture was way too much and it just ran off the dough. These ingredients are way too expensive to mess around with for such an unstable recipe as this. I would not recommend this recipe to anyone.

  3. I made these and they turned out great! They even had the same texture as a regular cinnamon roll. I’m going to up the cinnamon mixture next time because i like them that way.

  4. This is a repost to the above comment I left above. I felt bad for leaving such a negative comment but couldn’t remove it. After baking this somewhat of a mess, they actually turned out pretty good. I would recommend adding 1 cup of almond flour instead of the 3/4 cup and 2 tsps or 1 tbsp of water for the filling instead of the 2 tablespoons that is listed above on their ingredients list. I also added pecans after I poured on the filling and it turned out quite good. Also, it helps to use a small silicone spatula after the rolling and cutting process as they are very very sticky to maneuver onto your baking sheet.

    This would be a nice, filling snack to take on the road with you or in the morning for something different other than eggs and bacon.

  5. I agree – this recipe makes a sticky mess and needs help – But I also agree it tasted pretty good!
    I also ended up using 1 cup of almond flour plus liberally dusting the counter because of sticking when flattened – I think next time I will try less mozzarella and more cream cheese. I used brown sugar Splenda for the sweetener in the topping and still was rather runny. There is not enough topping for more than at most a 1/2 teaspoon dab (nothing like the picture) and these rolls are quite tiny, like a 2-bite size. All in all though, I will probably try again ALSO – very important – my carbs count was way lower, 2 been carbs per roll.

  6. These were amazing! My kids love them. You have to mix the mozzarella and egg really well. It looks like it’s not going to work but you totally did and it’s so good

  7. Delicious! Thank you to those that recommended 1 cup of almond flour rather than 3/4c. The increased flour worked well. The pecan addition was the finishing touch! Very delicious.

  8. It came out really good! I did use 1 cup almond flour added pecans and walnuts and I buttered my pan.

  9. Using advice from previous posts, these turned out great. I used one cup flour instead of 3/4. I doubled the icing. I mixed 1/2 tsp vanilla extract, 2 tbsp Erythritol and 2 tsp cinnamon for filling (may need a few drops of water).

  10. Hello 🙂 sorry I have a question…. in the recipe is it 1/2 cup of mozzarela cheese or 11/2 ??? Just wanted to know if it’s a typo… 🙂 Going to try and make this recipie 🙂
    Thanks !!!

  11. I made these this morning. All in all pretty easy to follow. I patted my hands with water when spreading dough and helped a lot. Wld use bit more sweetener & cinnamon in filling. Wld make again, but keep dough in one piece to spread and then wrap as long and cut into individual rolls. Thank for receipe. Also added chopped pecans for extra crunch.

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