There are few foods in this world as fit for any sort of situation as cinnamon rolls. They are great in the morning to cheer you up, great after lunch for dessert… They even make a great dinner!
But the best way to have cinnamon rolls is in odd hours of the day, usually while taking a break from life. The swedish have a really interesting concept called Fika, and it is a sort of mindful coffee break accompanied with all sorts of sweets to balance out the coffee, which they tend to drink black.
Kind of hard to do Fika on a keto diet, though. So here’s this marvelous recipe for you to enjoy all of the goodness of cinnamon rolls with none of the carbs.
Keto Cinnamon Rolls
- 2 cups almond flour
- 6 tbsp ground golden flaxseed
- 5 tbsp whey protein isolate
- 1 tbsp active dry yeast
- 4 tbsp erythritol
- 1 tbsp maple syrup
- 2 tsp xanthan gum
- 2 tsp baking powder
- Ground ginger, a pinch
- 1 tsp kosher salt
- ¼ sour cream
- 3 eggs
- 1 ½ tbsp unsalted butter, melted
- 3 tbsp lukewarm water
- 1 tbsp apple cider vinegar
- 2 tbsp ground cinnamon
- 3 tbsp softened butter
- 6 tbsp erythritol
- ⅓ cup cream cheese
- 2 tbsp unsalted butter
- 3 tbsp powdered erythritol
- 1 tsp vanilla extract
- 2 tbsp heavy cream
How to make:
- Preheat the oven to 400ºF.
- Line a pan with parchment paper or grease with cooking spray.
- Cover your workspace with plastic wrap.
- In a small bowl, mix water, maple syrup, sour cream and yeast. Let it sit covered for 10 minutes.
- Whisk together in another bowl the almond flour, baking powder, whey protein, xanthan gum, sweetener and salt.
- Once the yeast mixture is ready, add the eggs, melted butter and apple cider vinegar. Mix for a couple of minutes then add the flour. Since the dough will be too sticky for you to handle it, use a wet spatula (or oil your hands) to form a ball.
- Mix the cinnamon filling in a small bowl.
- Place the ball on the plastic wrap and spread it into a rectangle and spread the cinnamon filling; leave an 1-inch at the top empty, so you can roll the dough.
- With the help of the plastic wrap, roll up the dough then seal the edge. Using a wet knife, cut the dough into rolls. Transfer to the pan and let rise covered for an hour, or until it doubles in size.
- Bake for 25 minutes, removing the pan from the oven after 5-10 minutes to cover it with foil, so the rolls won’t burn.
- Make the glaze and spread the cooled rolls with it.