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low carb keto cinnamon pecan rolls
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5 from 1 vote

Keto Caramel Pecan Cinnamon Rolls

Prep Time20 mins
Cook Time25 mins
Cooling Time10 mins
Total Time55 mins
Course: Breakfast, Dessert, Snack
Keyword: cinnamon rolls, keto caramel pecan cinnamon rolls
Servings: 8 rolls
Calories: 236kcal




  • 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


  • 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!


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  • 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!


Serving: 1roll | Fiber: 1g | Calories: 236kcal | Fat: 21.9g | Protein: 7.5g | Carbohydrates: 1.1g