Keto Cinnamon Rolls Recipe Update: New Tips & Improved Texture

• 10 grams (2 TBS) whole psyllium husk
• 84 grams (3/4 cup) coconut flour
• 38 grams (3 TBS) granulated monk fruit sweetener
• 38 grams (3 TBS) brown monk fruit sweetener
• 12 grams (1 TBS) baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 3 large room temperature eggs
• 2 tsp vanilla extract
• 1/2 cup butter, melted
• 31 ml (2 TBS) HOT water
• 31 ml (2 TBS) HOT coconut milk

Filling

• 2 TBS butter, melted
• 38 grams brown monk fruit sweetener
• 2 TBS ground cinnamon

Glaze

• 3 oz cream cheese, softened
• 3 TBS butter, melted
• 30 ml (2 TBS) coconut milk
• 1 tsp vanilla extract
• 45 grams (1/3 cup) powdered monk fruit/allulose blend

• Preheat the oven to 350°F (175°C). Line an 8-inch round cake pan with a silicone mat or parchment paper. Grind the psyllium husk until it reduces to about half its volume, then add it to a large mixing bowl. Sift the coconut flour, sweeteners, baking powder, salt, and cinnamon into the bowl and whisk to remove lumps. Stir in the eggs, vanilla, melted butter, hot water, and hot coconut milk for about 2 minutes until a moist dough forms.
• Scrape the sides of the bowl and gather the dough in the center. Knead the dough in the bowl for 2 minutes until it becomes a smooth ball. Let the dough rest at room temperature for 15 minutes to allow the psyllium and coconut flour to fully hydrate.
• Place a sheet of parchment on a clean work surface. Transfer the dough to the parchment, cover with another sheet, and roll into a roughly 10 x 15 inch rectangle about 1/4-inch thick.

Filling

• Brush the rolled dough with the melted butter. In a small bowl, combine the brown monk fruit sweetener and ground cinnamon, then sprinkle evenly over the buttered surface. Starting at the wide edge nearest you, use the parchment to help roll the dough into a tight spiral log. Let the roll rest 10 minutes to set the layers.
• Slice the log into 10 equal pieces and arrange them spiral-side up in the prepared pan. Bake 20–25 minutes, or until the tops are golden and the centers are set. Remove from the oven and cool for about 3 minutes before glazing.

Glaze

• In a mixer, beat the softened cream cheese and melted butter on high for 1 minute until smooth. Add the coconut milk and vanilla, mixing to combine. Lower the speed and gradually add the powdered monk fruit/allulose blend, then increase to medium and beat until the glaze is fully smooth. Spread the glaze over the warm rolls and serve immediately or at room temperature.