Keto Caramel Pecan Cinnamon Rolls

These Keto Caramel Pecan Cinnamon Rolls are SO GOOD!

They are soft, gooey, sweet and so decadent. If you served these to your non-keto friends, they'd never know they were sugar-free and low carb.

The dough for these keto caramel pecan cinnamon rolls (or “keto pecan sticky buns“) is made using simple ingredients including mozzarella, almond flour and an egg.

The filling is a combination of a brown sugar sweetener called Sukrin mixed with softened butter and cinnamon and sprinkled with pecans.

Roll it up and top it all off with a drizzle of the BEST keto caramel sauce you'll ever try and a few more pecans for garnish.. and BAM you've created the most beautiful Keto Caramel Pecan Cinnamon Rolls everyone will be drooling over!

Ingredients In Keto Caramel Pecan 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!
Sukrin Brown Sugar Sweetener – My favourite alternative to brown sugar! If you don't have this, you can also mix a tiny amount of molasses with regular sweetener to get the same flavour.
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!

Tips For Making Keto Caramel Pecan Rolls

If you find your dough still too sticky to work with, feel free to add an extra tablespoon of almond flour. All mozzarella's have different moisture contents so you may have to adjust as needed. Kirkland (Costco) mozzarella tends to need more almond flour, Cracker Barrel and Kraft mozzarella tends to need less. I would also NOT suggest using pre-shredded mozzarella or fresh mozzarella for this recipe.
These take ~25min in my oven but mine tends to bake on the slower side so just make sure to check them at 20min to see how they are doing.
This recipe makes 8 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.
When making your caramel sauce, I recommend only making half the amount in the original recipe because the full amount is quite a lot!

Tools I used To Make Low Carb Caramel Pecan 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!
Parchment/Wax Paper – Ideal for rolling out your dough and preventing sticking

Keto Caramel Pecan Cinnamon Rolls

Serves: 8 small rolls

Ingredients:

Dough

1 1/4 cup mozzarella 140g / 5oz
3/4 cup almond flour 85g / 3oz
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

3 tbsp salted butter, softened 45g
1/4 cup Sukrin brown sugar sweetener, 48g
1 tsp cinnamon
1/4 cup chopped pecans, 28g

Caramel Sauce

1/2 serving of Easy Keto Caramel Sauce Recipe
additional pecans for topping

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 together your butter, brown sugar sweetener and cinnamon in a small bowl. Spread this mixture over your dough.
Sprinkle your pecans on top of the mixture, then begin to roll the dough from the longest side to the other long side (length to length) until you have a long tube shape. Gently press the edges together to help seal everything in.
Use a sharp knife or pizza cutter to cut the roll into 8 pieces. Place the rolls cut-side up in a greased dish.
Bake for ~25min.
Meanwhile, follow the directions HERE to make the caramel sauce (remember you only need HALF of the caramel mixture).
Cool the pecan cinnamon rolls in the pan for 5-10min before lifting with a spatula and placing on a plate (there will be butter/cinnamon in the bottom of the pan, I like to spoon this over top of the rolls as well!).
Drizzle the rolls with the caramel sauce you made earlier and enjoy your Keto Caramel Pecan Cinnamon Rolls!

*Store these covered on a plate in the fridge OR in an airtight container between layers of parchment or wax paper for up to 5 days. Re-heat in the microwave for 10-20s. Alternatively you can also freeze these in a container for a future snack!

Nutrition For 1/8th of recipe: 236 calories | 1.1g NET carbs | 21.9g fat | 7.5g protein | 1.4g fibre

Disclaimer: this post contains some affiliate links

Print Recipe

5 from 2 votes

Keto Caramel Pecan Cinnamon Rolls

Prep Time20

Cook Time25

Cooling Time10

Total Time55

Course: Breakfast, Dessert, Snack

Keyword: cinnamon rolls, keto caramel pecan cinnamon rolls

Servings: rolls

Calories: 236kcal

Ingredients

Dough

1 1/4 cup mozzarella 140g / 5oz
3/4 cup almond flour 85g / 3oz
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

3 tbsp salted butter softened 45g
1/4 cup Sukrin brown sugar sweetener 48g (see the tips if you don't have this)
1 tsp cinnamon
1/4 cup chopped pecans 28g

Caramel Sauce

1/2 serving of Easy Keto Caramel Sauce Recipe
additional pecans optional

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 together your butter, brown sugar sweetener and cinnamon in a small bowl. Spread this mixture over your dough.
Sprinkle your pecans on top of the mixture, then begin to roll the dough from the longest side to the other long side (length to length) until you have a long tube shape. Gently press the edges together to help seal everything in.
Use a sharp knife or pizza cutter to cut the roll into 8 pieces. Place the rolls cut-side up in a greased dish.
Bake for ~25min.
Meanwhile, follow the directions HERE to make the caramel sauce (remember you only need HALF of the caramel mixture).
Cool the pecan cinnamon rolls in the pan for 5-10min before lifting with a spatula and placing on a plate (there will be butter/cinnamon in the bottom of the pan, I like to spoon this over top of the rolls as well!).
Drizzle the rolls with the caramel sauce you made earlier and enjoy your Keto Caramel Pecan Cinnamon Rolls!

Notes

Canadian Ingredient Links:

Tips

If you find your dough still too sticky to work with, feel free to add an extra tablespoon of almond flour. All mozzarella's have different moisture contents so you may have to adjust as needed. Kirkland (Costco) mozzarella tends to need more almond flour, Cracker Barrel and Kraft mozzarella tends to need less. I would also NOT suggest using pre-shredded mozzarella or fresh mozzarella for this recipe.
These take ~25min in my oven but mine tends to bake on the slower side so just make sure to check them at 20min to see how they are doing.
This recipe makes 8 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.
When making your caramel sauce, I recommend only making half the amount in the original recipe because the full amount is quite a lot!
Store these covered on a plate in the fridge OR in an airtight container between layers of parchment or wax paper for up to 5 days. Re-heat in the microwave for 10-20s. Alternatively you can also freeze these in a container for a future snack!