These delicious low carb keto cinnamon rolls are made with psyllium husk powder and can easily be made dairy free. Thanks to the psyllium, the dough is easy to roll, doesn’t break apart, and turns out extremely soft and fluffy, just like the real deal.
Low Carb Cinnamon Rolls using Psyllium Husk
These low carb cinnamon rolls are off the hook. There are many keto cinnamon roll recipes that use the fathead dough to make it, but I wanted to create my own version which used my favourite low carb bending agent, psyllium husk, to make them.
I’ve created multiple baked goodies using psyllium husk as it’s the perfect alternative to gluten. Psyllium helps makes the low carb ”flour” stick to each other when used in baked goods. It can also be used instead of corn starch when wanting to thicken sauces and the likes, but I usually prefer to use xanthan gum for that as it makes it less slimy.
My favourite low carb psyllium recipes are probably my dairy free keto bagels and my keto chocolate cake bars. Thanks to the psyllium husk, the batter holds quite nicely and they don’t crumble apart when baked.
I recommend using the NOW brand of psyllium husk powder as some other brands tend to turn your baked goods purple. They’re still totally edible, just the wrong food colour.
How to Make Sugar Free Cinnamon Rolls
These keto cinnamon rolls aren’t too hard to make as you only need a handful of ingredients. You’ll first want to mix your wet and dry ingredients into two separate bowls, and then pour the wet ones into the dry ones.
The batter will be pretty thick, but this is where you’ll add the boiling water. The hot water will activate the psyllium and make the batter expand so that it can be more pliable and be rolled out. Let the dough sit for a good five minutes and it’s then ready to roll out.
Place the cinnamon roll dough in between two sheets of parchment paper, so that the dough doesn’t stick to your rolling pin, and start rolling the dough out to desired thickness.
I rolled mine out to about 0.5cm and this created rather thin cinnamon rolls, but that was just my preference. You could make them much thicker by rolling the dough out to 1-2cm thickness. It’s all up to you.
Mix the butter, lakanto gold sweetener and cinnamon powder together and spread it all over the dough. Carefully, roll the dough into a log and cut it into 5cm long rolls.
Transfer each cut roll into a baking dish where you’ll then cover it with aluminum foil, to avoid burning the top, and bake for a good 60-70 minutes.
As your keto cinnamon rolls are baking, you can start making the icing. If you want a thicker frosting, check out my sugar free cream cheese frosting recipe as it can go over any type of dessert, but for this recipe I decided to keep the recipe simple and just make a three ingredient icing.
Place the cream cheese, almond milk and stevia powder in a microwave-safe bowl and microwave for 20-30 seconds, just to soften the cheese. Mix it together until it’s nice and creamy.
Once the cinnamon rolls have finished baking, let them cool for a good 10 minutes before pouring the sugar free icing over.
How to make Dairy Free Cinnamon Rolls
Making dairy free cinnamon rolls is extremely easy as you’ll just need to switch a couple of ingredients for their dairy-free versions. There aren’t really any challenges to making these sugar free cinnamon rolls dairy free. It’s just a matter of getting used to coconut cream frosting and using coconut oil instead of butter.
For the cinnamon butter mixture, you’ll simply need to switch the butter for coconut oil, or ghee if you can tolerate it (but that’s not dairy-free). For the bread recipe, you’ll need to switch the butter for either coconut oil, melted lard, or ghee.
For the frosting, you’ll mix some refrigerated coconut cream with a bit of Lakanto Maple Syrup. You just need to top it all over the cinnamon rolls and you have amazing dairy-free ones. I suggest topping the coconut cream frosting over the buns when they aren’t that hot because the cream will tend to melt completely and become quite watery.
Tricks to my Healthy Cinnamon Rolls Recipe
- You can substitute the almond flour for any other kind of nut flour. I’ve tried it with hazelnut and cashew flours and they were very delicious, but be aware that the fat count will go up.
- You can substitute the butter for coconut oil. Even shortening will work.
- You can substitute the apple cider vinegar for lemon juice or white vinegar.
- You cannot leave out the psyllium husk powder in this recipe. You need it.
- Instead of the erythritol and stevia, you could use a sugar free low carb blend like the one from Lakanto, or sub the erythritol for xylitol and the stevia for monk fruit.
- Any type of milk will work. I used almond milk for its low calories and low carb features, but coconut milk, regular milk, any type of nut milk, or even soy milk (if you drink it) will work.
- You absolutely need to add the boiling water to the psyllium in order for it to activate and get more fluffy. Don’t forget it as your keto cinnamon rolls will turn out completely different.
- I’ve baked these healthy cinnamon rolls with and without aluminum foil. I find they get much more fluffier and don’t get too brown on the top when covered with aluminum foil, which is why I recommend using some.
Sugar Free Low Carb Keto Cinnamon Rolls
These delicious low carb cinnamon rolls are made with psyllium husk powder which keeps them gluten-free and low carb!
- 120 ml boiling water
- 4 tbsp melted butter or coconut oil for dairy free
- 6 tbsp Lakanto Golden Sweetener or any other golden low carb sweetener
- 1 tbsp cinnamon powder
Cream Cheese Frosting
Dairy Free Frosting
- 1 can coconut milk chilled overnight in the fridge
- 2 tbsp Lakanto Maple Syrup
Preheat the oven to 180C/350F.
In a small bowl, mix the cinnamon butter mixture together.
In a large bowl, add all of the dry ingredients together and combine with a whisk.
In another large bowl, add all of the wet ingredients and combine with a whisk.
Pour the wet ingredients into the dry ingredients and mix with a silicone spatula. The dough will be pretty sticky.
Add the boiling water a little at a time and continue to mix until the dough has absorbed all of the water.
Let sit for 5 minutes.
Separate the dough into 2 as it's easier to handle.
Place the dough over a parchment paper, form a ball with your hands and cover with another piece of parchment paper.
Roll out the dough to desired thickness. I rolled it out to about 0.5cm/0.2in thick, but you can roll it to be thicker. I don't advise rolling it thinner than 0.5cm/0.2in as it could break apart.
Once you have rolled out the dough, peel off the top parchment paper. With a spoon, or food brush, spread half of the cinnamon butter mixture all over equally.
Once it's completely spread, carefully roll up the dough so that it makes a huge log. Cut into desired thickness. Mine were about 5cm/2in thick.
Add a piece of parchment paper over a baking dish so that the bottom of the cinnamon rolls don't stick. Add the cut cinnamon rolls to the dish, and repeat with the other half of the dough.
Cover the baking dish with aluminum foil and baking in the oven for 70 minutes.
Take the cinnamon rolls out of the oven and let cool for 5-10 minutes.
Cream Cheese Frosting
Add the cream cheese, almond milk and stevia powder to a glass bowl and microwave for 20-30 seconds. This will soften the cream cheese so it will be easier to mix.
Mix with a small fork until nice and creamy.
Pour over the cinnamon rolls.
Dairy Free Frosting
If you eat dairy-free, make this frosting instead.
Scoop out the chilled cream from the chilled coconut milk can and place it in a bowl. Add the Lakanto maple syrup to the bowl and mix to combine.
Pour the frosting over the cinnamon rolls when they aren't too hot.
- You cannot leave out the hot water or psyllium husk in this recipe. You ABSOLUTELY need them.
- Instead of butter, use coconut oil for a dairy free version and coconut milk for the frosting.
- Make sure you roll out the dough between two pieces of parchment paper, as the dough could stick to your rolling pin.