These Keto Cinnamon Scrolls are made with a mix of low-carb flours, they’re sweet and aromatic but with no sugar added, delicious.

When rolling dough between sheets of parchment paper, I find it easier to hold the rolling pin still and use a pushing method, rather than the traditional rolling.
ThisKeto Cinnamon Scrolls recipe makes 9 serves. 1 serving is 1 Cinnamon Roll and has 3g net carbs.
Keto Cinnamon Roll Ingredients

- Dough Ingredients:
- 2 teaspoons of Dried Yeast
- 2 teaspoons of Inulin
- 3 tablespoons of water, warm
- 5 ounces (1 ¼ cups) of Almond Flour
- 1.5 ounces (⅓ cup) of Coconut Flour
- 3 tablespoons of Golden Flax Meal
- 2 tablespoons of Sukrin Gold, (or your preferred “brown sugar” sweetener like Swerve Brown)
- 1 teaspoon of Baking Powder
- 1 teaspoon of Xanthan Gum
- ¼ cup of Unsalted Butter, melted
- 3 large Eggs
- Filling Ingredients:
- 2 tablespoons of Unsalted Butter, melted
- ¼ cup of Sukrin Gold, or your preferred “brown sugar” sweetener
- 1 tablespoon of Cinnamon, ground
- Frosting Ingredients:
- 2 ounces of Cream Cheese, softened
- 2 tablespoons of Unsalted Butter
- 2 tablespoons of Sukrin Melis, (or your preferred powdered sweetener such as swerve confectioers)
- 1 teaspoon of Vanilla Essence
- 2 tablespoons of Heavy Cream
How to Make Keto Cinnamon Scrolls

- Preheat your oven to 190C/370F.
- Place the yeast, inulin, and warm water into a small bowl. Mix well and set aside for 5 minutes to proof.
- In a large mixing bowl, add the almond flour, coconut flour, flax meal, sweetener, baking powder and xanthan gum. Mix well.
- Add the yeast mixture, butter, and eggs and mix to a sticky dough. Set aside for 5 minutes to rest.
- For the filling; in a small bowl, add the sukrin gold and cinnamon and mix well.
- Roll the dough between 2 sheets of parchment paper into a rectangle, 6mm/ ¼in thick. If you are having trouble getting a rectangle shape, fold a 1cm/0.5in of the dough back towards the center and smooth out – this will help to get a straight edge.
- Remove the top sheet of parchment. Brush the dough with the melted butter and sprinkle evenly with the cinnamon mixture.
- Roll the dough tightly from one long edge to the other in a scroll, using the paper to help guide the roll.
- Gently cut the roll into 9 evenly sized pieces. It is best to use a gentle sawing action with a serrated knife.
- Place the dough sections, cut side down into a greased 9in square cake tin.
- Bake for 15-20 minutes, until golden brown. Set aside to cool for about 20 minutes.
- For the frosting; In a mixing bowl, add the cream cheese, butter, sukrin melis, and vanilla essence and beat until smooth.
- Add the cream and beat until smooth.
- Spoon or pipe the frosting over the warm Keto Cinnamon Rolls and enjoy.

Keto Cinnamon Scrolls
Ingredients
Dough
- 2 teaspoons Dried Yeast
- 2 teaspoons Inulin
- 3 tablespoons Water warm
- 5 ounces Almond Flour
- 1.5 ounces Coconut Flour
- 3 tablespoons Golden Flax Meal
- 2 tablespoons Sukrin Gold or your preferred “brown sugar” sweetener
- 1 teaspoon Baking Powder
- 1 teaspoon Xanthan Gum
- ¼ cup Unsalted Butter melted
- 3 large Eggs
Filling
- 2 tablespoons Unsalted Butter melted
- ¼ cup Sukrin Gold or your preferred “brown sugar” sweetener
- 1 tablespoon Cinnamon ground
Frosting
- 2 ounces Cream Cheese softened
- 2 tablespoons Unsalted Butter
- 2 tablespoons sukrin melis (aka sukrin icing) or your preferred powdered sweetener
- 1 teaspoon Vanilla Essence
- 2 tablespoons Heavy Cream
Instructions
- Preheat your oven to 190C/370F.
- Place the yeast, inulin, and warm water into a small bowl. Mix well and set aside for 5 minutes to proof.
- In a large mixing bowl, add the almond flour, coconut flour, flax meal, sweetener, baking powder and xanthan gum. Mix well.
- Add the yeast mixture, butter, and eggs and mix to a sticky dough. Set aside for 5 minutes to rest.
- For the filling; in a small bowl, add the sukrin gold and cinnamon and mix well.
- Roll the dough between 2 sheets of parchment paper into a rectangle, 6mm/ ¼in thick. If you are having trouble getting a rectangle shape, fold a 1cm/0.5in of the dough back towards the center and smooth out – this will help to get a straight edge.
- Remove the top sheet of parchment. Brush the dough with the melted butter and sprinkle evenly with the cinnamon mixture.
- Roll the dough tightly from one long edge to the other in a scroll, using the paper to help guide the roll.
- Gently cut the roll into 9 evenly sized pieces. It is best to use a gentle sawing action with a serrated knife.
- Place the dough sections, cut side down into a greased 9in square cake tin.
- Bake for 15-20 minutes, until golden brown. Set aside to cool for about 20 minutes.
- For the frosting; In a mixing bowl, add the cream cheese, butter, sukrin melis, and vanilla essence and beat until smooth.
- Add the cream and beat until smooth.
- Spoon or pipe the frosting over the warm Keto Cinnamon Rolls and enjoy.
Video
Nutrition

How To Store Cinnamon Scrolls
Store Cinnamon Scrolls in the fridge for up to 4 days. The baked and un-frosted Keto Buns can be frozen for up to 3 months.
Looking for more delicious Keto Baking recipes, try our;
To make a larger batch of this Keto Cinnamon Scrolls recipe adjust the servings above.
Do I need the Inulin?
Hi Jennie,
The inulin feeds the yeast and makes the dough rise. I don’t recommend leaving it out – there are no low carb alternative to inulin but some people have used sugar or honey instead. I personally have not tried these, as they are not something that we keep in our house or studio.
I hope that helps.