Keto Cinnamon Rolls (gluten-free, lactose-free, low-carb)

Wow these are deliciously cinnamon with a tender baked texture! Great with coffee for breakfast or at any time. I love the baked results from a mix of almond and coconut flour, as it always gives a tender texture. This batch have all gone; the family devoured them. It might at first look a complex recipe, but I found it accurate and easy to make. Even the rolling up using the grease-proof paper as a guide was easy. Next time, I will get gram and ounce weight measurements, as I prefer this way of baking. I’m not a fan of cups and tablespoons for measuring ingredients.

Here is the original recipe, apart from converting it for lactose-free ingredients, I followed it as outlined. It’s a recipe that I will definitely be making again.

Prep time: 20 mins | Cook time: 20 mins | Servings: 9

Nutrition per 1 cinnamon roll: calories: 295 | fat 26g | carbs 10g



  • 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 (I used a gluten-free baking powder)
  • 1 tsp xanthan gum
  • 1/2 tsp pink himalayan salt (I used sea salt)
  • 3 large eggs, room temperature
  • 3 tbsp double cream (I used a plant-based double cream)
  • 2 tbsp butter, softened (I used a lactose-free butter)
  • 3 tsp apple cider vinegar
  • 2 tsp vanilla extract
  • 3 tbsp warm water


  • 1/4 cup butter, softened (I used a lactose-free butter)
  • 3 tbsp erythritol
  • 2 tbsp ground cinnamon
  • 10 drops liquid stevia

Cream cheese frosting:

  • 2 oz cream cheese, room temperature (I used a lactose-free cream cheese)
  • 2 tbsp butter, room temperature (I used a lactose-free butter)
  • 2 tbsp powdered erythritol 
  • 10 drops liquid stevia (I didn’t need to use this)
  • 1 tsp vanilla extract
  • 2 tbsp double cream (I used a plant-based double cream)


  • Preheat the oven to 390F/200 Celsius/180 Celsius fan-assisted. Grease an 8-inch round oven dish, with butter/oil or grease-proof paper.
  • In a bowl, mix together the dry ingredients: almond flour, coconut flour, erythritol, flaxseed, baking powder, xanthan gum, and salt.
  • Add the wet ingredients: eggs, cream, melted butter, vinegar, vanilla extract, and water into the dry ingredients. Mix well until combined. Set aside for around 5 minutes, the dough will be sticky.
  • While the dough rests, mix the cinnamon filling ingredients: butter, erythritol, ground cinnamon, and liquid stevia together until combined. Set to one side.
  • With oiled hands, shape the dough into a ball, and place on grease-proof paper.
  • Place another piece of grease-proof paper on top of the dough. Then, roll the dough into a rectangle, to desired thinness. (Desired thinness didn’t give enough guidance so I estimated a thickness that would roll well without breaking up).
  • Spread the cinnamon filling onto the dough, leaving a 1-inch margin at the top empty.
  • Using the grease-proof paper as an aid, roll the dough (towards the empty inch) up into a tight log. Seal the edge with wet fingertips.
  • Cut the log into 9 equal pieces; transfer into the prepared round oven dish. (I used a ruler to measure out cuts to give fairly equal pieces)
  • Bake for 5 minutes, then reduce the oven temperature to 356F/180 degrees celsius/160C fan-assisted, and continue to bake for another 15-20 minutes until golden brown. If necessary cover loosely with foil to prevent burning. (I didn’t need to do that)
  • Whilst the rolls are baking, prepare the frosting combining cream cheese, butter, and erythritol in a bowl. Whip until light and fluffy.
  • Mix in the vanilla extract and stevia (I left out the stevia as the frosting already tasted sweet enough). Then, add the double cream one tablespoon at a time, until a thick spreadable icing comes together.
  • Once cooked, leave the rolls to cool before spreading the frosting on top. Alternatively, if you prefer a glaze, you can spread the frosting on once the rolls come out the oven.
  • The cinnamon rolls can be stored in an airtight container in the fridge for up to 7 days, or on the side for up to 2 days.
  • Enjoy!!


Add Yours
  1. EcoChuck

    They look delicious, just the way I like cinnamon rolls, ooey gooey! I want to try the recipe, however, I find it difficult to source some of the unusual (to me) ingredients, almond flour, coconut flour and flaxseed meal. What happens to me is that I buy the ingredients and then don’t use them again, so they go bad.
    Have you found this to be true for you? Any suggestions?
    I am no lactose or gluten intolerant, but am always looking for healthy options.
    Keep posting recipes!


    • essentialonion

      Thank you for your kind comments. They are truly delicious and great texture. I live in Southport, a Victorian Seaside in North West of England. It’s not a place where you can get these ingredients at your neighbourhood shops. So like many other people, I buy them from Amazon or before lockdown at Costco. Almond flour is just very fine milled almonds minus the skin. I like Kirkland almond flour which is on Amazon. I use many flour made from milled nuts and seeds. They all have different thickening properties and need different amounts of liquids. The best mix is almond flour and coconut flour for best results and taste like the best buns.
      I travel to USA a lot or I did before this pandemic. Do you have a Farmer’s Market near you as they will have these flours.

      Do they go off? Ours never have although everything plant based could go rancid especially if its hot. We don’t have that problem here! I would suggest buy smaller quantities and store them in airtight containers. Keep flaxseed mill in a container in the fridge.
      Start small and your confidence will build up. I believe that sugar is very damaging to health. As a family we try to reduce sugar and two cut it out totally.
      Let me know you get on. Take care. Hope this has clarified a few things.


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