Cinnamon Rolls & Coco Swirls
Rated 4.3 stars by 7 users
Category
Sweet Treats / Bread / Vegetarian / Nut Free
Author:
Keto Fitness Club
Servings
15
Prep Time
30 minutes
Cook Time
15 minutes
Egg Free / Nut Free / Vegetarian
Whilst the fathead dough / MKD has many uses, I find it too dense to make rolls like these... and I don't want cheesy cinnamon rolls! So I went right back to basics by taking a traditional pizza pinwheel recipe and keto-fied it. See the savoury version of these pinwheels here.
The Dough
For the whole recipe: 1228 Calories / 25.5g Carbs / 44.3g Protein / 91.5g Fat
For 1 portion (makes 15): 82 Calories / 1.7g Carbs / 3g Protein / 6.1g Fat
Cinnamon Rolls (dough + filling + topping)
For the whole recipe: 2176 Calories / 34.7g Carbs / 49.6g Protein / 189.9g Fat
For 1 roll (makes 15): 145 Calories / 2.3g Carbs / 3.3g Protein / 12.7g Fat
Coco Swirls (dough + filling + topping)
For the whole recipe: 2697 Calories / 41.6g Carbs / 75.5g Protein / 231g Fat
For 1 swirl (makes 15): 180 Calories / 2.8g Carbs / 5g Protein / 15.4g Fat

Ingredients
The Dough
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240ml Warm Water (around 50°C)
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15g Fast Acting Dried Yeast
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15g Sugar or Honey (the yeast eats this but we've included it in the macros just to be safe)
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15g Olive Oil or Melted Butter
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50g Coconut Flour
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130g Ground Almonds (or other ground nuts / seeds e.g. Milled Linseed)
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20g Psyllium Husks
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10g Truvia / Natvia / Pure Via Sweetener (adjust to taste)
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1 tbsp Mixed Spice
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1 tsp Ground Cinnamon
Cinnamon Rolls - Filling
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100g Unsalted Butter, softened
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2-3 tsp Ground Cinnamon
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Sweetener to taste (we use 5g Truvia / Natvia / Pure Via Sweetener)
Cinnamon Rolls - Topping
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80g Greek or Greek-Style Yogurt
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40g Soft Cream Cheese
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1 tsp Vanilla Extract
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Sweetener to taste
Coco Swirls - Filling
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100g Almond / Peanut / Hazelnut Butter (100% nuts) - we used crunchy
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20g Unsalted Butter or Coconut Oil (we use Cooking Coconut Oil which has no taste)
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20g Cocoa Powder
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Sweetener to taste (we use 10g Truvia / Natvia / Pure Via Sweetener)
Coco Swirls - Topping
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50g Unsalted Butter, melted
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30g Chopped Nuts (we use pecans)
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1 tsp Vanilla Extract
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Sweetener to taste, if needed
Directions
The Rolls
Preheat the oven to 190°C.
Mix the water, sugar and yeast in a small bowl / jug and then set it aside for 3-4 minutes.
In a large mixing bowl combine the coconut flour, ground almonds, psyllium husk, sweetener and spices.
Add the yeast mix and the oil / butter to the dry ingredients. Combine this with a spoon or spatula to start with. Once the ingredients are combined, use wet hands to kneed the dough until it begins to stick together and clean the sides of the bowl. If it's not sticking together after a few minutes, add more psyllium husk.
Taste the mix, adjusting the flavourings if needed.
Once your dough has formed press it between two sheets of greaseproof paper and roll it out into a 5mm thick rectangle. Use a knife to make the sides neat.
Cinnamon Rolls Filling: Mix the softened butter, cinnamon, and sweetener together until they form a smooth paste. Taste the mix and adjust the sweetener / spice accordingly.
Coco Swirls Filling: Heat the nut butter and butter / coconut oil in the microwave until the butter / oil has melted. Give it a stir, then add the cocoa and sweetener and mix again. Taste and adjust the sweetener accordingly.
Add your filling to the rolled dough - leave around 2cm between the filling and the edge of the dough.
With wet hands, gently lift up one of the longer edges of the dough. Begin to roll the dough into a spiral. If any cracks form in the dough, just gently squeeze it back together.
Use a sharp knife to cut the roll into sections that are around 2cm thick.
Place the rolls flat on a tray lined with greaseproof baking paper and bake for 10-15 minutes until golden and slightly crispy.
Cinnamon Roll Topping
Mix together the Greek / Greek-style yogurt, cream cheese, vanilla and any sweetener if needed. Add a dollop on top of each cinnamon roll once they've fully cooled.
We added some crushed nuts on top for a nice finish :)
Coco Swirls Topping
The chopped nuts can be heated in a pan with the butter if you want a caramelised flavour. Otherwise, mix the nuts and melted butter together with vanilla and sweetener if needed.
Add a dollop on top of each coco swirl once they've fully cooled. Enjoy :)