Name: Gooey Keto Cinnamon Rolls
Prep time: 70 min
Cook time: 25 min
Total time: 95 min
Ingredients: 1/4 cup sour cream; 3 tablespoon water (lukewarm); 1 tablespoon active dry yeast; 1 tablespoon full-sugar maple syrup; 2 1/4 cup almond flour; 6 tablespoon golden flaxseed meal; 5 tablespoon unflavored low-carb protein powder; 6 tablespoon erythritol; 2 1/4 teaspoon xanthan gum; 2 1/4 teaspoon baking powder; 1/4 teaspoon ground ginger; 1 1/4 teaspoon salt; 3 large egg (room temperature); 1 1/4 tablespoon unsalted butter (melted); 1 tablespoon apple cider vinegar; 3 tablespoon butter (softened); 6 tablespoon erythritol; 2 tablespoon ground cinnamon; 1/3 cup cream cheese (softened); 3 tablespoon unsalted butter; 6 tablespoon powdered erythritol; 1 teaspoon vanilla extract; salt (to taste); heavy cream (as needed)

These gooey keto cinnamon rolls are fluffy, packed with cinnamon, and dripping with icing – just like the real thing! These are a true yeast roll, made with almond flour, whey protein, and erythritol. Now, I know some of you will have some difficulty with the fact that a tablespoon of real maple syrup is used in this recipe – but rest assured that the sugar is devoured by the yeast. That reaction is necessary to give the bread its rise, and thankfully because of the yeast that means there is no sugar left in the final product.

Yields 9 servings of Gooey Keto Cinnamon Rolls

The Preparation

Cinnamon Rolls:

1/4 cup sour cream
3 tablespoons water, lukewarm
1 tablespoon active dry yeast
1 tablespoon full-sugar maple syrup
2 1/4 cups almond flour
6 tablespoons golden flaxseed meal
5 tablespoons unflavored low-carb protein powder
6 tablespoons erythritol
2 1/4 teaspoons xanthan gum
2 1/4 teaspoons baking powder
1/4 teaspoon ground ginger
1 1/4 teaspoons salt
3 large egg, room temperature
1 1/4 tablespoons unsalted butter, melted
1 tablespoon apple cider vinegar

Cinnamon Filling:

3 tablespoons butter, softened
6 tablespoons erythritol
2 tablespoons ground cinnamon

Glaze:

1/3 cup cream cheese, softened
3 tablespoons unsalted butter
6 tablespoons powdered erythritol
1 teaspoon vanilla extract
salt, to taste
heavy cream, as needed

The Execution

1. Line a pan with parchment paper. Place a large sheet of cling film on your workspace, and set out a bowl with water to wet your fingers with. Add a bit of oil to the water. Mix the sour cream, warm water, active dry yeast, and maple syrup in a small bowl. Cover with a towel and allow this to rest for 7-10 minutes. If the mixture is bubbling you’re good to go, but if it’s not the yeast is not active and you need to start again.

2. In a separate bowl mix together the almond flour, flaxseed meal, whey protein powder, sweetener, xanthan gum, baking powder, ginger, and salt.

3. Add the eggs, cooled melted butter, and apple cider vinegar to the yeast mixture. Beat with an electric mixture for about a minute or so, then add in the flour. Mix until it forms a sticky dough. Wet a spatula and use this to form the dough into a ball.

4. Divide the dough into 3 parts. Spread a little oil on the cling film then add 1 part of the dough. Wet your fingers and spread it into a rectangle. Brush with melted butter then sprinkle the cinnamon and erythritol to taste. Leave a 1-inch strip at the top so that you can seal your roll.

5. Use the cling film to help you roll up the dough towards the empty edge. Seal the edge, then use a sharp knife to cut it into 3 rolls. Wet the blade of the knife to help you cut. Lightly flatten the rolls with the palm of your hand then transfer to the parchment paper. Repeat this step with the other two parts of the dough.

6. Cover the pan with a kitchen towel, then allow to rise for about an hour. It should double in size. If your kitchen is not warm enough then this may take additional time. If it’s too warm then it may take less time, so keep an eye on it. so.

7. Preheat oven to 400°F. Cream together all of the glaze ingredients, adjust the thickness with heavy cream if necessary.

8. Bake until they are a deep golden color. It will take about 20-25 minutes, but remove the tray from the oven about 10 minutes in and cover with tented foil. This will prevent them from browning too much.

9. Glaze the rolls right when they come out of the oven. If you plan on eating these at a different time then save the glaze for later. They may deflate as they cool. Store in an airtight container, warm to serve.

This makes a total of 9 servings of Gooey Keto Cinnamon Rolls. Each serving comes out to be 369 calories, 31g fats, 6.1g net carbs, and 12.8g protein.

NUTRITION	CALORIES	FAT	CARBS	FIBER	NET CARBS	PROTEIN
1/4 cup sour cream	114	11.1	2.7	0	2.7	1.4
3 tablespoon water	0	0	0	0	0	0
1 tablespoon active dry yeast	39	0.9	5	3.2	1.7	4.9
1 tablespoon full-sugar maple syrup	53	0	13.6	0	13.6	0
2 1/4 cup almond flour	1459	126	55.4	32.8	22.7	52.9
6 tablespoon golden flaxseed meal	208	16.4	11.3	10.7	0.6	7.1
5 tablespoon unflavored low-carb protein powder	107	0.5	1.9	0.9	1	23.7
6 tablespoon erythritol	14	0	0	0	0	0
2 1/4 teaspoon xanthan gum	35	0	8.3	8.3	0	0
2 1/4 teaspoon baking powder	5	0	2.9	0	2.9	0
1/4 teaspoon ground ginger	1	0	0.3	0.1	0.3	0
1 1/4 teaspoon salt	0	0	0	0	0	0
3 large egg	236	15.7	1.2	0	1.2	20.7
1 1/4 tablespoon unsalted butter	127	14.4	0	0	0	0.1
1 tablespoon apple cider vinegar	3	0	0.1	0	0.1	0
3 tablespoon butter	305	34.5	0	0	0	0.4
6 tablespoon erythritol	14	0	0	0	0	0
2 tablespoon ground cinnamon	39	0.2	12.6	8.3	4.3	0.6
1/3 cup cream cheese	262	26	3.1	0	3.1	4.7
3 tablespoon unsalted butter	305	34.5	0	0	0	0.3
6 tablespoon powdered erythritol	2	0	0	0	0	0
1 teaspoon vanilla extract	12	0	0.6	0	0.6	0
— salt	0	0	0	0	0	0
— heavy cream	0	0	0	0	0	0
Totals	3342	280.2	118.9	64.2	54.7	116.9
Per Serving (/9)	371	31.1	13.2	7.1	6.1	13