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–+ servings

Keto Pumpkin Cinnamon Rolls

Enjoy a sweet seasonal treat everyone will love. This cozy morning favorite is low carb and keto friendly.
Keto Pumpkin Cinnamon Rolls
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Servings 9 rolls
Calories 323 kcal
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Ingredients
  

For the Dough

  • 2 cups Shredded Low-Moisture Mozzarella Cheese
  • 2 oz Cream Cheese
  • 1 1/2 cups Blanched Almond Flour
  • 2 tbsp Coconut Flour
  • 2 tbsp Granulated Erythritol Sweetener
  • 2 tsp Baking Powder
  • 1 tsp Pumpkin Pie Spice
  • 1/4 cup Pumpkin Puree
  • 1 Large Egg

For the Filling

  • 2 tbsp Butter, Softened
  • 1/4 cup Brown Sugar Substitute
  • 1 tbsp Ground Cinnamon
  • 1 tsp Pumpkin Pie Spice

For the Frosting

  • 3 oz Cream Cheese, Softened
  • 2 tbsp Butter, Softened
  • 1/4 cup Powdered Erythritol Sweetener
  • 1 tbsp Heavy Whipping Cream
  • 1/2 tsp Vanilla Extract

Instructions
 

  • Preheat the oven to 375°F and grease a 9-inch round baking dish. In a medium bowl, whisk together the almond flour, coconut flour, granulated sweetener, baking powder and pumpkin pie spice.
  • Place the mozzarella and cream cheese in a large microwave-safe bowl. Microwave for 60 seconds, stir, then microwave for another 30 seconds until fully melted and smooth when stirred.
  • Add the pumpkin puree, egg and the flour mixture to the melted cheese. Stir, then knead with damp hands until a uniform, orange dough forms with no streaks of cheese.
    If the dough becomes stiff, microwave it for 10 seconds to soften. If it feels too sticky, chill it for 10 minutes.
  • Place the dough between 2 sheets of parchment paper and roll it into a rectangle about 10x14 inches. Peel off the top sheet of parchment.
  • Spread the softened butter over the dough. Mix the brown sugar substitute, cinnamon and pumpkin pie spice together and sprinkle evenly over the butter, leaving a 1/2-inch border on one long side.
  • Using the parchment to help, roll the dough up tightly from the long side into a log. Divide the log into 9 equal rolls using a bench scraper or a piece of unflavored dental floss, and arrange them cut side up in the baking dish.
  • Bake for 22 to 25 minutes, until the rolls are puffed and deep golden brown on top. Cool in the dish for 10 minutes.
  • Beat the cream cheese, butter, powdered sweetener, heavy cream and vanilla until smooth and fluffy. Spread over the warm rolls and serve.

Nutrition

Serving: 1servingCalories: 323kcalCarbohydrates: 8gProtein: 12gFat: 27g
Keyword keto cinnamon rolls, low carb, pumpkin spice
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