The above nutritional values are per roll, calculated for 25 rolls. The nutritional values provided per dish are just an indication. Since the nutritional content can vary greatly depending on the brand/product you use, this can have a significant impact on the nutritional value of the entire dish. Additionally, everyone consumes different quantities, so it’s always best to calculate the nutritional value based on the ingredients you use and the portion size you eat. Don’t know how to calculate it yourself? You can read about it here.
Cinnamon Rolls
Hmmmmmmmm, the scent of warm cinnamon in your home, that instantly warms you up from the inside! Be warned… these completely keto cinnamon rolls are truly addictively delicious!
Cinnamon is truly an amazing ingredient! Not only because of its delightful taste but also due to the health benefits it offers. Aside from the delicious dishes you can make with it, like these addictively tasty cinnamon rolls, this spice is also good for your health. Cinnamon is anti-inflammatory, it kills fungi and bacteria, and it is good for digestion. These are just a few examples of cinnamon’s beneficial properties.
The Ingredients
For 25 rolls
For the dough
- 120 grams of almond flour
- 30 grams of coconut flour
- 30 grams of erythritol (granulated)
- 1 tsp xanthan gum
- A small pinch of salt
- 1 tsp baking powder
- ½ tsp vanilla extract
- 50 grams of butter (at room temperature)
- 5 ml apple cider vinegar
- 50 ml unsweetened almond milk
For the filling
- 60 grams of butter (melted)
- 45 grams of brown erythritol sugar
- 1 heaping tbsp of cinnamon
For brushing the dough
- 1 egg (size M, beaten)
The Preparation
Start by preparing the dough. First, mix all the dry ingredients together, then add the wet ingredients and knead by hand until you have a smooth but firm dough.
Place the dough between two sheets of parchment paper and roll it out into a thin sheet that covers the entire width and length of the parchment paper. Trim the edges with a sharp knife to create neat edges. Set aside the leftover pieces, as you can use them to make new strips later. Cut the rolled-out dough into narrow strips, depending on how thick you want the rolls to be (desired thickness).
Combine all the ingredients for the filling and spread it over the strips. Line a baking sheet with parchment paper and preheat the oven to 180 degrees Celsius.
Carefully roll up the strips and place the rolls, slightly apart, flat on the baking sheet. If the rolls have become a bit too high, you can cut them in half. Take the leftover dough and make new sheets, then repeat the previous steps.
Are all the rolls ready?
Brush the rolls with the beaten egg.
Next, place the baking sheet in the middle of the oven and bake the cinnamon rolls for 13 minutes. After 13 minutes, cover the rolls with aluminum foil and bake for another 12 minutes (25 minutes of total baking time).
Allow the cinnamon rolls to cool on the baking sheet or on a rack.