Soft cinnamon rolls topped with cream cheese frosting.

Servings 9
Calories per serving 295 kcal
Prep Time: 20 minutes
Cook Time: 20 minutes

What You Need:

  • ▢ 8-inch round cake pan



  • 18 tbsp almond flour (1 cup + 2 tbsp almond flour)
  • 1/3 cup coconut flour
  • 1/4 cup erythritol
  • 3 tbsp golden flax seed meal
  • 2 tsp baking powder
  • 1 tsp xanthan gum
  • 1/2 tsp pink himalayan salt
  • 3 large eggs, room temperature
  • 3 tbsp heavy whipping cream
  • 2 tbsp butter, softened
  • 3 tsp apple cider vinegar
  • 2 tsp vanilla extract
  • 3 tbsp warm water


  • 1/4 cup butter, softened
  • 3 tbsp erythritol
  • 2 tbsp ground cinnamon
  • 10 drops liquid stevia


  • 2 oz cream cheese, room temperature
  • 2 tbsp butter, room temperature
  • 2 tbsp powdered erythritol
  • 10 drops liquid stevia
  • 1 tsp vanilla extract
  • 2 tbsp heavy whipping cream


  • Preheat oven to 400°F and grease an 8-inch round cake pan with cooking spray or line with parchment paper.
  • In a large bowl, whisk together the almond flour, coconut flour, erythritol, flaxseed, baking powder, xanthan gum, and salt.
  • Add in the eggs, cream, melted butter, vinegar, vanilla and water into the dry ingredients and whisk well until combined using a hand mixer. Rest for 5 minutes. The dough will be very sticky.
  • While the dough rests, mix Cinnamon Filling ingredients together in a small bowl. Set aside.
  • With oiled hands, shape the dough into a ball. Place the ball between 2 large pieces of parchment paper and roll it into a rectangle to desired thinness. Spread the cinnamon filling onto the dough, leaving a 1-inch margin at the top empty.
  • Using the parchment as an aid, roll the dough (towards the empty inch) up into a tight log. Seal the edge with wet fingertips.
  • Cut the log crosswise into 9 equal pieces and transfer rolls to the prepared round cake pan.
  • Bake for 5 minutes, then reduce oven temperature to 350 degrees F and continue baking for another 15-20 minutes until golden brown. If necessary, cover loosely with foil to prevent burning.
  • Meanwhile, make the frosting by combining cream cheese, butter and erythritol in a mixing bowl. Use a hand mixer to whip until light and fluffy. Mix in vanilla and stevia; add cream 1 tablespoon at a time until a thick, spreadable icing comes together.
  • Cool rolls before spreading frosting on them. Alternatively, you can spread frosting on immediately from the oven if you like more of a glaze.
  • Best stored in an air tight container in the fridge up to 7 days or on the counter up to 2 days.

Nutrition Facts

Calories 295 Calories from Fat 234% Daily Value*Fat 26g40% Carbohydrates 10g3% Fiber 5g20% Protein 7g14%


Net Carbs: 5g Serving Size: 1 Cinnamon Roll with Cream Cheese Frosting Yields: 9 Cinnamon Rolls