You'll also find this recipe, with more step-by-step photos, on page 32, 34 & 35 of the Creative Bakes Cookbook.
Cinnamon Rolls & Coco Swirls
Keto Fitness Club
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.
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
240ml Warm Water (around 50°C)
15g Fast Acting Dried Yeast
15g Sugar or Honey (the yeast eats this but we've included it in the macros just to be safe)
15g Olive Oil or Melted Butter
50g Coconut Flour
130g Ground Almonds (or other ground nuts / seeds e.g. Milled Linseed)
20g Psyllium Husks
10g Truvia / Natvia / Pure Via Sweetener (adjust to taste)
1 tbsp Mixed Spice
1 tsp Ground Cinnamon
100g Unsalted Butter, softened
2-3 tsp Ground Cinnamon
Sweetener to taste (we use 5g Truvia / Natvia / Pure Via Sweetener)
80g Greek or Greek-Style Yogurt
40g Soft Cream Cheese
1 tsp Vanilla Extract
Sweetener to taste
100g Almond / Peanut / Hazelnut Butter (100% nuts) - we used crunchy
20g Unsalted Butter or Coconut Oil (we use Cooking Coconut Oil which has no taste)
20g Cocoa Powder
Sweetener to taste (we use 10g Truvia / Natvia / Pure Via Sweetener)
50g Unsalted Butter, melted
30g Chopped Nuts (we use pecans)
1 tsp Vanilla Extract
Sweetener to taste, if needed
Cinnamon Rolls - Filling
Cinnamon Rolls - Topping
Coco Swirls - Filling
Coco Swirls - Topping
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 :)