Keto Cinnamon Roll Ups (Print Version)
# Ingredients:
→ Main Dough
01 -
4 ounces cream cheese, softened
02 -
1/2 cup almond flour
03 -
1/4 cup coconut flour
04 -
1/4 cup erythritol (or preferred keto sweetener)
05 -
1 large egg
06 -
1 teaspoon vanilla extract
07 -
1/4 teaspoon baking powder
08 -
Pinch of salt
→ Cinnamon Filling & Optional Topping
09 -
1 teaspoon ground cinnamon
10 -
Optional: additional erythritol and cinnamon for dusting
→ For Cooking
11 -
Cooking spray or additional butter for greasing skillet
# Instructions:
01 -
In a mixing bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt. Mix well to eliminate any lumps.
02 -
In another bowl, whisk together softened cream cheese, egg, and vanilla extract until smooth.
03 -
Gradually add the dry mixture into the wet mixture. Stir until fully combined and a dough forms. Let rest if too sticky.
04 -
Place dough between two sheets of parchment paper. Roll it into a rectangle about 1/4-inch thick.
05 -
In a small bowl, mix cinnamon and erythritol. Sprinkle evenly over the rolled dough.
06 -
Carefully roll the dough into a log using the parchment paper to help lift and roll. Remove paper as you go.
07 -
Use a sharp knife to cut the log into 1-inch thick roll-ups.
08 -
Preheat a skillet over medium heat and grease with cooking spray or butter. Cook roll-ups cut side down for 3–4 minutes on each side until golden and crispy.
09 -
Let roll-ups cool slightly before serving. Optionally dust with cinnamon and sweetener mixture.
# Notes:
01 -
To prevent sticking, use parchment paper while rolling the dough.
02 -
You can refrigerate the dough for 10 minutes if it's too soft.
03 -
Try other low-carb sweeteners like monk fruit if preferred.
04 -
These are best served fresh but can be stored in the fridge for 2 days.
05 -
Reheat gently in a skillet to maintain crispiness.