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keto blueberry cinnamon rolls
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5 from 1 vote

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 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast
Keyword: blueberry cinnamon rolls, cinnamon rolls
Servings: 9 snack size rolls
Calories: 118kcal

Ingredients

Dough

Filling

Cream Cheese Glaze

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. 

Nutrition

Serving: 1snack size roll | Calories: 118kcal | Carbohydrates: 2.5g | Protein: 6.1g | Fat: 9g | Fiber: 1.3g