Sugar Free & Low Carbs Cinnamon Rolls

If you haven't heard yet, I've decided to do a Keto and paleo lifestyle change. With low inflammatory foods and the need to loose some weight. This diet has been serving me very well.

I decided to make a sugar free and low carb cinnamon rolls, that I could treat myself from time to time and not feel bad!

These cinnamon rolls are grain free, dairy free, sugar free, gluten free, and low in carbs! With only 3.36g net carbs per large cinnamon roll. You could easily lower the carbs by making them smaller. But it's your preference! These would be great for a morning treat for the whole family!

Sugar Free & Low Carbs Cinnamon Rolls

Dairy Free | Gluten Free | Grain Free | Keto & Paleo Friendly

Sugar Free & Low Carbs Cinnamon Rolls.pdf

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Ready in 1 hour 20 minutes

Makes 6 Jumbo size rolls

3.36g net Carbs per roll

Ingredients

3 cups All purpose low carb gluten free flour

1/2 cup allulose sweetener with monkfruit or sugar free sweetener of choice

1 cup water

3 eggs

3 tbsp avocado oil

1 1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp sea salt

Filling:

1/3 cup coconut oil

1 tbsp ground cinnamon

2/3 cup allulose sweetener with monkfruit or sugar free sweetener of choice

1 tsp xanthan gum

Icing:

1 cup coconut cream

1/2 cup allulose sweetener with monkfruit

2 tsp vanilla extract

2 tsp arrowroot powder

Preparation:

Preheat oven to 350F | Greased 7" x 10" casserole dish

1. In a mixing bowl, whisk together the water, eggs, and the avocado oil.

2. Stir in the all purpose low carb gluten free flour, sea salt, sweetener, baking soda, and baking powder until it forms a dough. Set aside.

3. Make the filling for the cinnamon rolls. In another mixing bowl, combine together the coconut oil, cinnamon, sweetener and the xanthan gum. Set aside.

4. On a piece of parchment paper place the dough and gently press it down. Place another piece of parchment paper on top and roll the dough out in to a rectangle shape. Make sure the dough is about 1/2" thick or so.

5. Smear the filling evenly all over the rolled out dough.

6. Now, start rolling the dough. Start on the longest side of the rectangle. As you roll, use the parchment paper to help you roll up the dough, so it won't stick so much to your fingers.

7. Once you completely roll up the dough. Cut the dough in to 6 rolls of about 1 1/2" to 2" thick. Place the cinnamon rolls on its side in the dish.

8. Bake for 30-35 minutes or until golden brown on top. Set aside.

Make the icing:

1. In a small pot, on medium heat, whisk together the coconut cream, sweetener, vanilla, and arrowroot powder. Cook until the icing starts to thicken and bubbly. Let it cool down a little and drizzle the icing on top of the rolls. Enjoy!!

Storage:

You can store these cinnamon rolls on the counter (covered) for 3 days. Or store them in the freezer for up to 2 months in a food safe container.

Please leave your comments below!