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Three glazed cinnamon rolls placed next to ceylon cinnamon sticks.

Irresistible Keto Cinnamon Rolls

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 9 rolls



  • ¼ cup (30g) Epic Grounds Cinnamon Protein Creamer
  • 1 cup (120g) organic almond flour
  • ⅓ cup (40g) organic coconut flour
  • 3 tbsp (39g) allulose (non-GMO)
  • 2 large organic eggs
  • 2 tsp baking powder
  • 1 tsp xanthan gum powder (non-GMO)
  • 3 tbsp (45g) organic heavy whipping cream
  • 2 tbsp (28g) organic butter, melted
  • 2 tsp (10g) organic apple cider vinegar
  • 1 tsp (5g) organic Madagascar vanilla extract

Cinnamon Filling

  • ¼ cup (56g) organic butter, softened
  • 3 tbsp (39g) brown sugar substitute (non-GMO)
  • 2 tbsp organic ground cinnamon
  • 10 drops (0.4g) organic liquid monk fruit sweetener

Vanilla Glaze

  • ½ cup (104g) confectioner's sugar substitute (non-GMO)
  • ½ tsp (2.5g) organic Madagascar vanilla extract
  • 3-4 tbsp (40-50g) organic unsweetened almond milk


  • Preheat oven to 400°F and line an 8-inch round cake pan with parchment paper.
  • In a medium bowl, whisk together the almond flour, coconut flour, Cinnamon Protein Creamer, allulose, baking powder, and xanthan gum.
  • Melt the butter in a medium microwave-safe bowl (approximately 45 seconds on high). Add in the eggs, and beat with a whisk or handheld mixer until smooth. Add heavy cream, vinegar, and vanilla to egg mixture and mix together. Combine egg mixture with the dry ingredients and mix well with a handheld mixer or spatula until combined. With a spatula or with oiled hands, shape the dough into a ball, and allow to rest for 5 minutes. (Please note: the dough will be very sticky.)
  • While the dough rests, mix Cinnamon Filling ingredients together in a small bowl. Set aside.
  • Prepare 2 large pieces of wax paper (approximately 15" long each). Lay one sheet of wax paper on a flat surface, and place the dough in the center. Cover the dough with the second sheet of wax paper, and roll it into a rectangle approximately 9" x 9" x 1/4" thick. Spread the cinnamon filling onto the dough, leaving a 1-inch margin along the bottom edge of the dough empty.
  • Using the wax paper as an aid, roll the dough (towards the empty inch) up into a tight log. Seal the edge with wet fingertips.
  • Cut the log crosswise into 9 equal pieces and transfer rolls to the prepared round cake pan.
  • Bake for 5 minutes, then reduce oven temperature to 350°F and continue baking for another 10-15 minutes until golden brown. If necessary, cover loosely with foil to prevent burning.
  • Meanwhile, make the icing by combining powdered sugar replacement, vanilla, and 3 tbsp almond milk in a mixing bowl. Use a whisk to combine until smooth and shiny. If necessary, add a small amount of additional almond milk just until the mixture becomes thin enough to drizzle, but not overly saturated.
  • Remove the cinnamon rolls from the oven and allow to cool about 5 minutes before drizzling with glaze. Allow the glaze to set fully before eating (about 15-20 minutes).