How to Make Keto Cinnamon Rolls with NO FATHEAD DOUGH!
There are so many recipes out there for keto cinnamon rolls and most of them use cheese to make the cinnamon bun dough mixture, called FatHead Dough. Fathead dough is mostly used to make pizza crust for the keto diet but it is also often used as a pastry dough in many keto recipes. People use it to make bear claws, turnovers and low carb cinnamon rolls!
The mozzarella cheese in the fathead pastry dough provides structure, stretch and support; however, it yields a cinnamon roll that has an underlying cheese flavor. Not very appealing when mixed with cinnamon and sugar-free sweetener!
This recipe for keto cinnamon rolls doesn’t use cheese at all for the dough. Instead we use a combination of almond flour and protein powder to create our dough base. The protein powder is used to provide structure to the dough. The keto protein powder I use is by Perfect Keto. I partnered with Perfect Keto in this sponsored video to use their line of whey protein powders to make these cinnamon rolls.
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FULL RECIPE FOR KETO CINNAMON ROLLS: https://www.ketofocus.com/recipes/keto-cinnamon-rolls/
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KETO CINNAMON ROLLS:
Cinnamon Buns Ingredients:
2 cups almond flour
1/2 cup unflavored or vanilla protein powder
2 tablespoons monkfruit sweetener or sweetener of choice
2 1/2 teaspoons baking powder
2 teaspoon xanthan gum
2 teaspoon ground cardamom
1 teaspoon salt
1/2 cup butter, melted
1/4 cup sour cream
1/4 cup hot water
2 tablespoons butter, melted
1/4 cup golden monk fruit, or erythritol
1 tablespoon cinnamon
1/4 teaspoon ground nutmeg
pinch of salt
Buttered Icing Ingredients
2 tablespoons butter, melted
1/2 cup powdered erythritol
2 teaspoons vanilla
Cream Cheese Frosting Ingredients
8 oz cream cheese, softened
1/2 cup butter, softened
1/2 cup powdered erythritol
Keto Cinnamon Rolls Directions
Preheat oven to 325 degrees. Spray a donut pan with cooking oil.
Combine almond flour, protein powder, baking powder, xanthan gum, cardamom and salt to a medium bowl. Mix until combined. Mix in 1/2 cup melted butter, sour cream and hot water.
Place dough in between two sheets of parchment paper and press and roll into a rectangle shape about 1/4 inch thick using a rolling pin. In a small bowl, golden sweetener, cinnamon, ground nutmeg and a pinch of salt. Using a pastry brush or the back of a spoon, spread 2 tablespoons melted butter onto the top of the rectangle of dough. Sprinkle cinnamon sweetener mixture on top the butter.
Starting at the long end of the rectangle dough, tightly roll up the dough over the filling. Cut the dough crosswise into even slices (about 1 inch thick). Arrange sliced cinnamon rolls onto a parchment lined baking tray or dish. If the dough is sticky and too soft to cut, refrigerate the dough for 30-60 minutes before slicing. Bake at 325 degrees for 16 to 20 minutes or until the rolls are golden brown on top.
To make the buttered keto icing, combine butter, powdered erythritol and vanilla in a small bowl. Microwave for 20 seconds if mixture is too thick. Drizzle over baked cinnamon rolls.
To make the keto cream cheese frosting, beat together cream cheese, butter and powdered erythritol in a medium bowl until light and fluffy. Spread on top of cool cinnamon rolls.
*** MACROS FOR ALL RECIPES CAN BE FOUND ON MY WEBSITE….SEE LINKS TO EACH ABOVE***
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