The Best Keto Cinnamon Rolls

by KetoDietApp.com

Step 1Turn the light on in the oven (only the light). Pour 1/3 cup (80 ml) of the warm water into a bowl. The temperature should be about 40 °C/ 100 °F, but no more than 45 °C/ 110 °F. If you don't have this option on your oven, preheat the oven to the lowest setting (mine is 50 °C/ 120 °F). Open the oven for about 30 seconds to cool down slightly before placing the yeast inside and close the door.

Step 2Add yacon syrup (or honey or coconut sugar) and stir until fully dissolved. (Don't panic, no sugar will be left after the fermentation of yeast!) Sprinkle with active dry yeast (or use 30 g/ 1.1 oz fresh yeast).

Step 3Place the bowl in the oven. The light will be enough to keep the bowl warm. Allow to proof for 10 minutes. When ready, the yeast will be frothy and will grow in volume.

Step 4Once the yeast have proofed (it will become foamy), remove the bowl from the warm oven. Keep the light in the oven on.

Step 5Add the egg whites and egg yolks into the bowl with the proofed yeast. (You'll need to reserve 1 egg yolk for brushing.) Add the remaining warm water (1 cup/ 240 ml). Use a hand mixer or a stand mixer and process until well combined.

Step 6Place all of the dry ingredients in another bowl: fine defatted almond flour, coconut flour, whey (or egg white) protein powder, psyllium powder, Erythritol, xanthan gum, cream of tartar, baking soda and salt. Mix to combine or use a hand mixer to process well.
Note: Not sure what defatted almond flour is? Check the recipe tips in the post above!

Step 7Add the dried mixture, about 1/2 cup at a time and process well. Gradually add more until you use all of it.

Step 8Spread the dough on a silicon mat or a firm parchment paper lined with cling film. Use a rubber spatula or your hands to form a 30 x 40 cm (12 x 16 inch) rectangle, about 1 cm (1/2 inch) thick.
(Note: The dough will be quite sticky so it really helps to have a non sticky mat. I use a silicon mat that is much larger than the one you'd use in a tray.)

Step 9Mix the remaining 3 tablespoons of granulated sweetener with cinnamon and sprinkle all over the rectangle leaving about 1 cm (1/2 inch) uncovered.

Step 10Grab the mat and gently roll up the dough to create a long log.

Step 11Cut into 8 pieces. The easiest way to get even pieces is to cut the log in half, and continue cutting each piece in half until you get a total of 8 pieces.

Step 12Place in a 23 cm (9-inch) springform pan lined with parchment paper and lightly greased with ghee or coconut oil. Place in the oven and let it proof with the oven light on for 60 minutes.

Step 13Once the dough has proofed (it will increase in volume), remove from the oven. Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Mix the remaining egg yolk with 2 tbsp melted (not hot) butter. Gently brush the egg-butter wash top of the bread.

Step 14Loosely cover the bread with aluminium foil and bake for 45 to 55 minutes. Remove the foil for the last 20 minutes of the baking process.

Step 15Remove from the oven and let it cool down slightly. Grab the parchment paper and remove the rolls from the springform pan.

Step 16To make the cream cheese frosting, place the cream cheese, whipping cream, 2 tablespoons of powdered sweetener and vanilla in a bowl. Use an electric mixer and process until smooth and creamy. (check the recipe post for dairy-free options.)

Step 17Spread the cream cheese on top of the rolls just before serving.

Step 18Store at room temperature loosely covered with kitchen towel for up to 3 days. To store for longer, freeze unfrosted for up to 3 months.