Keto Pumpkin Cinnamon Rolls
These Gluten & Sugar Free, Keto Pumpkin Cinnamon Rolls are Made with a Delicious Low Carb Fathead Dough. It’s a Mozzarella Cheese Based Dough that’s So Versatile. If you haven’t Tried Fathead Dough Yet, You’ve Been Missing Out! It’s Amazing!!! It Makes an Awesome Keto Pizza CrustĀ ,Ā Fathead Nacho Chips or can be used to Make These Tasty Pumpkin Cinnamon Buns. They’re the Perfect Keto Sweet Treat for Pumpkin Season.Ā
How to Make Keto Pumpkin Cinnamon Rolls
All you have to do is melt the shredded mozzarella and the cream cheese in a small frying pan over medium heat. Then, remove from the heat and stir the cheeses until well combined.
In a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum and eggs to the cheese mixture. Mix until well combined.Ā Between 2 pieces of parchment paper, press the dough into a rectangle.
Then, in a small bowl mix the pumpkin with the whipping cream, sweetener and the cinnamon. Ā Mix until well combined. Remove the top piece of parchment paper, then spread the pumpkin mixture evenly over the spread out dough.
Roll the dough into a lengthwise roll. Divide, then slice the roll into 9 slices. Carefully place the rolls (on their side) into a square, or round, buttered baking dish.Ā Bake 20 -25 minutes.
While theĀ Keto Pumpkin Cinnamon Rolls are baking, use a small bowl to make the icing. Use a mixer to whip the cream cheese until smooth. Then add the sweetener and whipping cream. Beat until smooth again. Once the Pumpkin Rolls have cooled. Use a ziplock bag, pipping bag or spoon to drizzle the icing over the rolls.
WHAT IS THE KETOGENIC DIET?
If you havenāt heard ofĀ The ketogenic diet (often calledĀ keto), itās a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins.Ā It involves drastically reducing carbohydrate intake, and replacing it with fat. When in ketosis, your body switches to burning fatĀ for its primary fuel source.
On Keto, youāre supposed to get at least 70 percent of your calories from Fat, 15 to 25 percent from Protein, and 10 percent from Carbohydrates. You should avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.
Keto Pumpkin Cinnamon Rolls
If You Love Pumpkin Pie and Cinnamon Rolls, Then You’ll Love these delicious Keto Pumpkin Cinnamon Rolls. They’re so Good You’d Never Even Guess they were Keto! Ā The dough is really easy to make and can be thrown together in a few minutes. They’re my families new favourite fall snack. I’m not a fan of nutmeg or cloves, so i skip it but if you like them you can add them in with the cinnamon. About 1/2 a Tsp of each should be more than enough. You can also use just coconut flour or just almond flour instead of combining them.
DONāT MISS ANY NEW RECIPES:
Donāt miss any recipes like these Keto Pumpkin Cinnamon Rolls. If you arenāt already following my Keto/ Gluten Free Recipe Page on Facebook where I post all my New Recipes, You can Join HereĀ and Follow me on PinterestĀ Here.
Keto Pumpkin Cinnamon Rolls
“These Gluten & Sugar Free, Keto Pumpkin Cinnamon Rolls are Made with a Delicious Low Carb Fathead Dough. It’s a Mozzarella Cheese Based Dough that’s So Versatile. If you haven’t Tried Fathead Dough Yet, You’ve Been Missing Out! It’s Amazing!!!”
Ingredients
For the Pumpkin Filling:Ā
1 1/2 Cup Canned Pumpkin
2 Tbsp Heavy Whipping Cream
2 Tbsp SweetenerĀ (I used this one)Ā
1 Tsp Cinnamon
For The Fathead Dough:
2 Cups Mozzarella Cheese, Shredded
3 Tbsp Cream Cheese
2 Eggs
1/2 Cup Almond Flour
1/4 Cup Coconut Flour
1 Tsp Baking Powder
1/2 Tsp Xanthan Gum (optional)
1 Tsp Butter (to grease the pan)
For the Frosting: (Optional)Ā
4 Tbsp Cream Cheese
2 Tbsp Heavy Whipping Cream
2 Tsp SweetenerĀ (I used this one)Ā
DirectionsĀ
1. Pre Heat oven to 400 F. Melt the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until theyāre well combined. Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum and eggs to the cheese mixture. Mix until well combined.
2. Between 2 pieces of parchment paper, press the dough into a rectangle. Then, in a small bowl mix the pumpkin with whipping cream, sweetener and cinnamon. Ā Mix until well combined. Remove the top piece of parchment paper, then spread the pumpkin mixture evenly over the spread out dough. Roll the dough into a lengthwise roll. Divide, then slice the roll into 9 slices. Carefully place the rolls (on their side) into a square, or round, buttered baking dish.Ā Bake 20 -25 minutes.
3. While theĀ Keto Pumpkin Cinnamon Rolls are baking, use a small bowl to make the icing. Use a mixer to whip the cream cheese until smooth. Then add the sweetener and whipping cream. Beat until smooth again. Once the Pumpkin Rolls have cooled. Use a ziplock bag, pipping bag or spoon to drizzle the icing over the rolls.
Note: Make sure to use Pure Pumpkin Puree. Canned Pumpkin Pie Filling has Wheat Flour in it!
This recipe makes 9Ā Keto Pumpkin Cinnamon Rolls.
Nutritional Info
1 Batch ofĀ Keto Pumpkin Cinnamon Rolls = 9 Servings |
Each Serving (1 Roll with Frosting) =
212 Cal | 15.3 g Fat | Carbs 7.4 g | 3.1 g Fibre | 3 g Sugar | 10 g Protein
Ā
Letās Be Friends on Pinterest! Iām Always Sharing Great Recipes!Ā
>> Click Here To Pin This Recipe <<
Other Keto Friendly/Low Carb Recipes:
If you love this Recipe for Keto Pumpkin Cinnamon Rolls,Ā check out some of my other Keto Friendly Recipes Here:
- Keto Chicken QuesadillaĀ
- Fathead Sausage RollsĀ
- Cheesy Keto Tuna Melts
- Low Carb Sour Cream and Chive CrackersĀ
Tried this recipe?Ā Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!
Ā© Copyright OfficiallyGlutenFree (Lyndsay Baker). Iād love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.
Keto Pumpkin Cinnamon Rolls
- For the Pumpkin Filling:
- 1½ Cup Canned Pumpkin
- 2 Tbsp Heavy Whipping Cream
- 2 Tbsp Sweetener
- 1 Tsp Cinnamon
- For The Fat Head Dough:
- 2 Cups Mozzarella Cheese, Shredded
- 3 Tbsp Cream Cheese
- 2 Eggs
- ½ Cup Almond Flour
- ¼ Cup Coconut Flour
- 1 Tsp Baking Powder
- ½ Tsp Xanthan Gum (optional)
- 1 Tsp Butter (to grease the pan)
- For the Frosting: (Optional)
- 4 Tbsp Cream Cheese
- 2 Tbsp Heavy Whipping Cream
- 2 Tsp Sweetener
- Pre Heat oven to 400 F. Melt the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until theyāre well combined. Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum and eggs to the cheese mixture. Mix until well combined.
- Between 2 pieces of parchment paper, press the dough into a rectangle. Then, in a small bowl mix the pumpkin with whipping cream, sweetener and cinnamon. Ā Mix until well combined. Remove the top piece of parchment paper, then spread the pumpkin mixture evenly over the spread out dough. Roll the dough into a lengthwise roll. Divide, then slice the roll into 9 slices. Carefully place the rolls (on their side) into a square, or round, buttered baking dish.Ā Bake 20 -25 minutes.
- While theĀ Keto Pumpkin Cinnamon Rolls are baking, use a small bowl to make the icing. Use a mixer to whip the cream cheese until smooth. Then add the sweetener and whipping cream. Beat until smooth again. Once the Pumpkin Rolls have cooled. Use a ziplock bag, pipping bag or spoon to drizzle the icing over the rolls.
- Note: Make sure to use Pure Pumpkin Puree. Canned Pumpkin Pie Filling has Wheat Flour in it!
- This recipe makes 9Ā Keto Pumpkin Cinnamon Rolls.
Loanne
I will make these! Do you have a nutritional value for these?
officially gluten free
Hi Loanne, I hope you like them as much as my family did! The nutritional info is posted below the recipe.
Donna
Oh yes, Iām pinning this one. Canāt wait to make it.
Elizabeth
Can these be made a day before and baked the day of? Trying to streamline my brunch.
Thank you!
officially gluten free
Yes, you can but I would pat bake them the day before. Bake them until slightly browned, then finish baking them the next day.