Keto Blueberry Cinnamon Rolls

GUYS.

These Keto Blueberry Cinnamon Rolls were so good.

I wish I had gotten a better picture of how gooey and delicious the insides of these were but they were devoured way too fast.

My dad actually asked me “is this keto?” because he thought they were too good to be!

The best part about this recipe is that it really isn't that hard to make compared to standard cinnamon rolls where you'd have to let the dough proof and rise. None of that here!

These also manage to be the perfect amount of calories for a small treat that won't put you over your daily limit.

Seriously I don't think I can find a negative to this recipe other than..you may want to double it because these are going to be GONE.

Tips For Making Keto Blueberry Cinnamon Rolls

These take ~30min in my oven but mine tends to bake on the slower side so just make sure to check them at 25min to see how they are doing.
This recipe makes 9 mini rolls which I think make a perfect after-dinner treat but feel free to make 5 larger rolls for a filling breakfast replacement! (Just be sure to make more of a square shape when rolling out the dough for thicker rolls).
If you don't have xanthan gum it's TOTALLY okay, you can still make these! I just add it because I feel it improves the texture of the dough just slightly.

Tools I used To Make Keto Blueberry Cinnamon Rolls

Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!
Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!

Ingredients In Keto Blueberry Cinnamon Rolls

Powdered Monkfruit Erythritol Sweetener – I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. But it bakes well in any recipe. **UPDATE** lately I’ve switched over to THIS brand of powdered sweetener because of trouble ordering the first one so you can order whichever is easier for you!
Xanthan gum – a great way to improve elasticity in gluten-free baked goods. It’s used alongside vital wheat gluten to provide the best possible “crust-like” texture. If you do not have this ingredient you can still go ahead with this recipe but I’d recommend it if you can get your hands on it.
Almond Flour– I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) for this recipe. As I’ve noted in many of my past recipes, the brand of almond flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
Mozzarella – Seems odd but it works just as it does in fat head dough to give an elastic traditional gluten-like texture to the dough. It also tastes delicious fried!

Keto Blueberry Cinnamon Rolls

Serves: 9 snack size rolls or 5 regular rolls

Ingredients:

Dough

1 1/4 cup mozzarella, 140g / 5oz
1/2 cup + 2 tbsp almond flour, 70g / 2.5oz
2 tbsp powdered monkfruit erythritol sweetener, 24g
3/4 tsp baking powder
3/4 tsp xanthan gum (optional, just adds to the texture of the dough)
1/8 tsp cinnamon
pinch of salt
1 egg, room temperature, whisked

Filling

1 cup fresh blueberries, 100g
1 1/2 tbsp powdered monkfruit erythritol sweetener, 18g
1 tsp cinnamon
1 tsp lemon juice

Cream Cheese Glaze

3 tbsp powdered monkfruit erythritol sweetener, 36g
2 tbsp cream cheese, softened, 30g
2 tbsp light cream or milk (I used 10% cream)
1 tsp sour cream (optional, just adds a little tanginess to the glaze)
1/4 tsp vanilla extract

Directions:

Pre-heat oven to 350*F.
In a small bowl, whisk together your almond flour, sweetener, baking powder, xanthan gum and salt. Set aside.
In another microwavable bowl, melt your mozzarella in 30s increments until you can easily stir it (it took about 1 min for me in total).
Add your already whisked egg and your dry ingredients to the melted mozzarella and stir very well until a dough starts to form. At first the mozzarella may not completely stick to the other ingredients. This is okay, just begin to knead the dough like you would bread dough until the mozzarella is incorporated.
If the mozzarella still doesn’t want to blend into the other ingredients after a minute or two of kneading, place everything back in the microwave for 10-15s and then knead the dough again. Repeat this as needed until all ingredients are incorporated well and you can form a nice clean ball.
Roll out your ball of dough between two sheets of greased parchment paper about 1/8th of an inch thick. (Thin but still thick enough so it won’t fall apart easily)
Form it into a rough rectangle and if you'd like you can cut off the edges to make your rolls look neater.
Next, mix your blueberries in a small bowl with the rest of the filling ingredients, then pour the coated blueberries over your dough, spread the blueberries out somewhat evenly over the dough, it doesn't have to be perfect.
Roll up the dough from the longest side to the other long side (length to length) until you have a long tube shape. Be careful to enclose the blueberries in the dough without smushing them. Then press the edge of the dough gently into the rest of the roll to seal it shut.
Also pinch the ends of the tube shut to prevent any blueberry leakage while slicing. Now you can slice the tube into pieces with a sharp knife. (I cut 9 pieces for mine).
Place the rolls into individual greased muffin tins or in a large round greased dish. Bake for 20-30min or until lightly browned on the edges but still soft in the center.
Let them cool for a bit before attempting to lift them out of the dish or muffin tins. Use a knife or spatula when you are ready to pop them out.
Finally, to make the glaze, whisk together all of the glaze ingredients in a small bowl then drizzle over the tops of your Keto Blueberry Cinnamon Rolls, enjoy! Tag me on instagram @sammysamgirl if you make these!

These are best served warm but are also great the next day re-heated in the microwave for 15s. You can also freeze them in an airtight container between layers of wax or parchment paper for a future quick snack! Just pop one in the microwave for 20s and you are good to go!

Nutrition for 1/9th of recipe, 1 snack size roll: 118 calories | 9g fat | 2.5g NET carbs | 6.1g protein | 1.3g fibre

Disclaimer: this post contains some affiliate links

Print Recipe

5 from 2 votes

Keto Blueberry Cinnamon Rolls

Delicious easy keto blueberry stuffed cinnamon rolls with a cream cheese glaze. A new twist on a classic favourite!

Prep Time15

Cook Time30

Total Time45

Course: Breakfast

Keyword: blueberry cinnamon rolls, cinnamon rolls

Servings: snack size rolls

Calories: 118kcal

Ingredients

Dough

1 1/4 cup mozzarella 140g / 5oz
1/2 cup + 2 tbsp almond flour 70g / 2.5oz
2 tbsp powdered monkfruit/erythritol sweetener
3/4 tsp baking powder
3/4 tsp xanthan gum optional, just adds to the texture of the dough
1/8 tsp cinnamon
pinch of salt
1 egg room temperature, whisked

Filling

1 cup fresh blueberries 100g
1 1/2 tbsp powdered monkfruit/erythritol sweetener
1 tsp cinnamon
1 tsp lemon juice

Cream Cheese Glaze

3 tbsp powdered monkfruit/erythritol sweetener 36g
2 tbsp cream cheese softened, 30g
2 tbsp light cream or milk I used 10% cream
1 tsp sour cream optional, just adds a little tanginess to the glaze
1/4 tsp vanilla extract

Instructions

Pre-heat oven to 350*F.
In a small bowl, whisk together your almond flour, sweetener, baking powder, xanthan gum and salt. Set aside.
In another microwavable bowl, melt your mozzarella in 30s increments until you can easily stir it (it took about 1 min for me in total).
Add your already whisked egg and your dry ingredients to the melted mozzarella and stir very well until a dough starts to form. At first the mozzarella may not completely stick to the other ingredients. This is okay, just begin to knead the dough like you would bread dough until the mozzarella is incorporated.
If the mozzarella still doesn’t want to blend into the other ingredients after a minute or two of kneading, place everything back in the microwave for 10-15s and then knead the dough again. Repeat this as needed until all ingredients are incorporated well and you can form a nice clean ball.
Roll out your ball of dough between two sheets of greased parchment paper about 1/8th of an inch thick. (Thin but still thick enough so it won’t fall apart easily)
Form it into a rough rectangle and if you'd like you can cut off the edges to make your rolls look neater.
Next, mix your blueberries in a small bowl with the rest of the filling ingredients, then pour the coated blueberries over your dough, spread the blueberries out somewhat evenly over the dough, it doesn't have to be perfect.
Roll up the dough from the longest side to the other long side (length to length) until you have a long tube shape. Be careful to enclose the blueberries in the dough without smushing them. Then press the edge of the dough gently into the rest of the roll to seal it shut.
Also pinch the ends of the tube shut to prevent any blueberry leakage while slicing. Now you can slice the tube into pieces with a sharp knife. (I cut 9 pieces for mine).
Place the rolls into individual greased muffin tins or in a large round greased dish. Bake for 20-30min or until lightly browned on the edges but still soft in the center.
Let them cool for a bit before attempting to lift them out of the dish or muffin tins. Use a knife or spatula when you are ready to pop them out.
Finally, to make the glaze, whisk together all of the glaze ingredients in a small bowl then drizzle over the tops of your Keto Blueberry Cinnamon Rolls, enjoy!
These are best served warm but are also great the next day re-heated in the microwave for 15s. You can also freeze them in an airtight container between layers of wax or parchment paper for a future quick snack! Just pop one in the microwave for 20s and you are good to go!

Notes

These are best served warm but are also great the next day re-heated in the microwave for 15s. You can also freeze them in an airtight container between layers of wax or parchment paper for a future quick snack! Just pop one in the microwave for 20s and you are good to go!
These take ~30min in my oven but mine tends to bake on the slower side so just make sure to check them at 25min to see how they are doing.
This recipe makes 9 mini rolls which I think make a perfect after-dinner treat but feel free to make 5 larger rolls for a filling breakfast replacement! (Just be sure to make more of a square shape when rolling out the dough for thicker rolls).
If you don't have xanthan gum it's TOTALLY okay, you can still make these! I just add it because I feel it improves the texture of the dough just slightly.