Low Carb Cinnamon Rolls

Only 2.2 net carbs per roll!

While the typical cinnamon roll tastes amazing, they are loaded with refined sugar, bleached white flour and are all around unhealthy! My sugar free, gluten free, yeast free AND low carb version tastes pretty darn close to the real thing and won’t raise your blood sugar or ruin your diet.  I got the idea to make these from a recipe I saw on finecooking.com. It is  kind of a long process, but if you have the time, these are well worth the effort!

Low Carb Cinnamon Rolls
Recipe type: Dessert, Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • For the dough:
  • 2 cups almond flour, plus more for dusting
  • 4 tablespoons melted butter
  • ¾ cup cottage cheese (4% milk fat)
  • ⅓ cup buttermilk
  • ⅛ cup xylitol
  • 1/16 teaspoon nustevia
  • 1 teaspoon vanilla extract
  • ½ teaspoon xantham gum
  • ¼ teaspoon baking soda
  • 1 tablespoon baking powder
  • For the filling:
  • 1½ tablespoons melted butter
  • ½ cup ground of chopped pecans
  • 2 tablespoons xylitol
  • 1/16 teaspoon nustevia
  • ¾ teaspoon cinnamon
  • ¼ teaspoon allspice
  • For the glaze:
  • ⅓ cup xylitol, powdered
  • 1½ tablespoons low fat half and half
  • ½ teaspoon vanillla extract.
  1. Preheat the oven to 400 degrees and grease a 9" in round cake pan.
  2. For the dough:
  3. Combine the cottage cheese, buttermilk, xylitol, nustevia, vanilla and melted butter in a food processor.
  4. Process for about 10 seconds or until smooth.
  5. Add the almond flour, baking powder, baking soda and xantham gum.
  6. Pulse in short bursts until a dough is formed.
  7. Gather the dough into a ball and place on a surface covered with almond flour.
  8. Roll the dough out into a 12x15 inch rectangle.
  9. It is a sticky dough, so you will need to add more almond flour while rolling it out.
  10. For the filling:
  11. Brush the dough with the melted butter, leaving a ½ inch border around the dough.
  12. In a medium bowl, combine the pecans, cinnamon, allspice, xylitol and nustevia.
  13. Sprinkle the mixture over the buttered area and pat it gently into the dough.
  14. Starting at a long edge, roll up the dough slowly and as tightly as you can.
  15. If the dough sticks while you roll, just add a little bit of almond flour.
  16. Slice into 12 slices and place cut side up in the cake pan.
  17. Bake for 22-26 minutes, or until golden brown.
  18. Let cool for 5 minutes, then transfer rolls to a serving platter.
  19. For the glaze:
  20. Powder the xylitol in a coffee grinder; let sit for a minute before removing the lid.
  21. In a small bowl, mix the half and half, vanilla and powdered xylitol until it forms a smooth glaze.
  22. Drizzle the glaze over the rolls; let sit for 10 minutes then serve.

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  1. Jenny R says:

    These look awesome. I have missed cinnamon rolls!

  2. Hello! These look amazing! I am on a Candida diet, no diary. I was wondering if coconut milk could replace the buttermilk and tofu sour cream replace the cottage cheese?

    • Im sure you could try it and it would probably work fine… I am also trying to avoid dairy now so I made a recipe last week that s easier than these cinnamon rolls, contains no dairy and just as delicous. I will be posting soon!

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