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These delicious 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 favorite 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, keto tortillas, 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 [easyazon_link identifier="B002RWUNYM" locale="US" tag="mypcoskitchen05-20 "]NOW brand of psyllium husk powder[/easyazon_link] 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, [easyazon_link identifier="B077SW5YB3" locale="US" tag="mypcoskitchen05-20 "]lakanto gold sweetener[/easyazon_link] 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 [easyazon_link identifier="B005F9XFN0" locale="US" tag="mypcoskitchen05-20 "]stevia powder[/easyazon_link] 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 [easyazon_link identifier="B01G4I8WCE" locale="US" tag="mypcoskitchen05-20 "]Lakanto Maple Syrup[/easyazon_link].
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.
Recipe Card
Sugar Free Low Carb Keto Cinnamon Rolls
Ingredients
- ½ cup boiling water
Dry Ingredients
- 2 cups blanched almond flour (or any other nut flour)
- ½ cup coconut flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp stevia powder (or monk fruit powder)
- ¼ cup erythritol (granulated or powdered)
- ½ tsp cinnamon powder
- 3 tbsp psyllium husk powder
Wet Ingredients
- 2 eggs
- 4 egg whites
- 4 tbsp melted butter (or coconut oil for dairy free)
- 4 tbsp almond milk (or coconut milk, milk, any other nut milk)
- 1 tbsp apple cider vinegar (or lemon juice, white vinegar)
Cinnamon Butter
- 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
- 4 oz cream cheese (half a Philly block)
- 2 tbsp almond milk (or coconut milk, milk, any other type of nut milk)
- ¼ tsp stevia powder (or monk fruit powder)
Dairy Free Frosting
- 1 can coconut milk (chilled overnight in the fridge)
- 2 tbsp Lakanto Maple Syrup
Instructions
- 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.
WATCH THE RECIPE VIDEO (must disable adblocker)
Notes
- 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.
Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).
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Marissa
I want to try making these as we have always had cinnamon rolls for Christmas. This recipe will allow me to partake in the fun this year too. I have a relative who is vegan. Would there be a way to substitute the eggs so they can also enjoy them?
Mira
Hi Marissa, honestly I'm not sure as I'm not experienced in vegan cooking.
StephG
I turned this recipe into a Mardi Gras King Cake! Just carefully bent the entire roll into an oval shape & baked it 70 - 80 min , then removed the foil & baked another 5 - 10 min. Divided the icing into three little bowls & colored it purple, green & yellow. Hid a plastic "baby" in the cake from the bottom after it was baked, then alternated the colors when icing the cake. I found mind to be a very dense cake, & the bottom was very dark & crispy, probably because I had to bake it longer as a king cake than as rolls. But my family liked it & it satisfied my desire for king cake on Mardi Gras Day!
Nicole
I really want to make these but can't find the best way to convert to cups. I do not have a scale that measures in grams/oz as accurately as needed. Does anyone have the conversions that they tried and that worked. I did the best I could and they did not turn out to good at all. I would like to know what others have tried!
Thank you
Jada
So, I was just about to make these when I realized I don't have any stevia or monk fruit powder. Do I need those and can I just omit them?
Mira
You'll need to add more Lakanto to up the sweetener part. Stevia and monk fruit is 300 times sweeter than sugar so it helps create a nice sweetness without the cooling after taste of erythritol.
Ann Bouchard
Wow! These are so delicious! And the texture was so wonderful. Just like "real" bread dough! I admit I added 1/4 tsp of salt to the dough and 1/2 tsp of vanilla to the cream cheese icing. (I tweak. I can't help myself.) But these were absolutely amazing. My husband, who has no problem eating sugar or flour or anything else that is bad for me, wasn't even sure he'd try them with all those "weird" ingredients in them. But once he did, we ended up splitting the batch pretty evenly!
One thing, though. I tried one warm out of the oven, and it was NOT good. Not sweet at all, very strong psyllium husk flavor. I thought they had turned out bad. But the next day, after being in the fridge over night--AMAZING! I won't make that mistake again. Patience, Grasshopper.
Thank you for this fabulous, fabulous recipe! I'm going to look at more of your psyllium husk bread recipes on here. I'm a convert!
Debra
I am allergic to all nuts so on the flour what can I do I can use coconut flour have had no problem but the nut flours I can't use Thank you so much I need to try this
Liz
Hi! This recipe looks amazing, and I hope to make it. Could I use xylitol in place of the erythritol, or more Stevia, for the cinnamon roll batter? And could I use liquid Stevia, like vanilla sweet drops Stevia, instead of the Stevia powder?
Mira
Hi Liz, you can use xylitol instead of erythritol. The liquid drops are less sweet than the powder so you'd need to adjust and taste test with your finger or something.
Erin
Do you think I can prepare the dough and arrange in a pan and leave in the fridge overnight before baking? I’d like to have these Christmas morning but just want to pop them in the oven when we get up.
Mira
I'd like to say yes, but because there's erythritol in there, the erythritol will crystallize in the fridge which may or may not break your rolls? I haven't tried, so can't say for sure. But cookie dough made with erythritol usually can't be refrigerated over night because it crystallizes and then we can't roll it out as it breaks apart.
Erin Phillips
Good point. What if I roll out, too with cinnamon mix, cut and arrange the dough in the pan and put in the fridge and just bake the next morning?
Mira
I feel like that should work, but I haven't tried so I can't tell you for sure 100%.
Ruth
Well I tried. They wouldn’t roll just crumbled. So sad.
Mira
Did you add the psyllium and water? As soon as you add those two ingredients, the batter should not crumble apart as it's glue. Did you also measure the ingredients with a scale or did you use cups?
Shayna
I only have a stainless baking dish not the glass one seen. Will that impact the baking time and quality?
Mira
Yep, any dish will work!
Katie
Do you refrigerate these or leave out?
Mira
I refrigerate them because I live in hot humid weather and there's cream cheese over them. You could probably leave them out in winter, but I would keep them in the fridge to be safe. I microwave them a few seconds before serving.
Kristine
What temperature should I put the oven at?
Mira
Hi Kristine, it's the first step of the recipe. Preheat the oven to 180c/350F.
Dewa
I just made these, and apparently I did the conversion wrong from grams to cups because my dough was VERY thin! Anyone else have this problem? I just added more flour. They probably won’t turn out. I’m sad because yours look delicious!!
Mira
Hi, I don't use cups in baking because the amount you put in cups will differ per person, altitude and weather. It'd be better if you had a scale so they'll turn out perfect. the recipe is also available in oz if that's better for you.
Tara Milligan
Where can I find this recipe in cups and or ounces?
Mira
Hi Tara, just click US IMPERIAL and the recipe will convert.
Sixxxz
Risking being branded a heretic here, but does anyone know if I could use cane sugar in these(1-1 ratio)? We don't do well with sugar alcohols and stevia contains maltodextrin which makes me ill. They look delicious and I can't wait to try them. In fact, I'm drooling🤤 I'll update after I've made them.
Mira
Hi, sugar should work. But fyi pure stevia extract doesn't contain maltodextrin.
Pat Conley
I added a pinch of salt and doubled the amounts of cinnamon and doubled the amount of cinnamon butter. I sprinkled chopped pecans before and after frosting....WOW!
Gloria
When the recipe says to separate the dough into 2 balls, should I save one for another batch, or should I set the 2 balls side by side on parchment and roll them out together? I get confused easily. LOL
Mira
It means to separate into two balls because one ball will be too big to roll out. Separating it in two helps.
Lesley
Would it be possible to only use stevia and monk fruit powder instead of the other sweeteners?
Mira
You'll need a bulkier sweetener for the cinnamon butter.
Rich
I'm about to give these a try, but wanted to give feedback on something else. If you think Xanthan gum is a good thickener for sauces/gravies, you haven't tried glucomannan. Also known as konjac root powder, this stuff is magic.
The rightful place for xanthan gum is in baked goods. 😉
teresa jones
Hi I looked around for the psyllium husk powder in stores can't find can you use something else.
Kelsey
Just made these today and they ARE AMAZING!! It was my first time using psyllium so I wasn't sure how that was going to work out, but they turned out really soft like you said. Thank you! The cream cheese icing was also super simple to make so that was helpful.
Douglas Mac Donald
I don't like the frosting on my cinnamon rolls. How would leaving it out affect the carb content? Doug
Danielle
I changed the recipe to 4 servings and followed exactly and it was a very mushy dough. I do have whole psyllium husk that I tried to blend so maybe that was the issue? Help lol