Looking for a small-batch gluten-free cinnamon roll that’s easier than the original but not quite a microwaved mug cake? Let me introduce you to your new favorite cinn…
No Yeast, But Roll With It
Because we are making a SMALL batch (count em, two!) of keto cinnamon rolls for those days when you don’t feel like having to find the yeast, beat the eggs, roll the rolls, and portion control, etc.
So basically, most days!
Not A mug cake,
but not a smug cake either.
And by that I mean it’s not quick and easy but it’s also not fancy and pantsy. You can’t just pop this recipe in a mug and microwave it.
But that’s okay! This goes into a small dish (ramekin) and bakes for a hot 15 minutes.
–No, it’s not as easy as a mug cake.
–Yes, it is BETTER than a mug cake.
–But also, it’s not *exactly* like my super good full-batch rolls either.
Look at the swirls on these! I mean, can you believe it?!
THANKS to a tiny amount of dough and a lot of filling, these rolls are way easier to perfect than my original yeast cinnamon roll recipe.
Then, obviously, load it up with sweet cream cheese frosting so that even if you screw them up…they still gooooood.
What if you don’t have a ramekin? Good question! Just wing it.
I refuse to stand in the way of your quest for a cin-ful treat, so I won’t. Pop it in a muffin tin or even a small loaf pan. Just shove them right in the corner and bake. It’s fine!
Real Roll Talk
Look, I can make almost anything look pretty nowadays because I’m a food photographer full time. BUT that doesn’t mean these aren’t tasty! Just go in with realistic expectations!
- These rolls are almond flour. They will taste almond-floury with a beautiful cinnamon sugar swirl.
- They won’t puff and fluff like my yeast rolls because the dough is a bit drier and there isn’t any yeast! These are meant to be a quick treat vs a full-on roll production.
- Eat these right away or while still warm. They are better that way! And honestly, aren’t most things???
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Single Serving Keto Cinnamon Roll!
A cinnamon roll so nice, it serves ya twice! This keto gluten-free cinnamon roll makes to separate servings to share (or not!)
Ingredients
- 1/2 cup Almond flour
- 2 tablespoons + 1 teaspoon Erythritol, or sweetener of choice
- 1/2 teaspoon Xanthan Gum
- 1/2 teaspoon Baking Soda
- 1 teaspoon Ground Flaxseed Meal, or more almond flour
- 2 tablespoons Butter, softened to room temp
- 1/4 teaspoon Vanilla
- 1/4 teaspoon Apple Cider Vinegar
- 1 large Egg White
Cinnamon Sugar Filling
- 2 tablespoons Erythritol
- 1 teaspoon Ground Cinnamon
- Olive Oil cooking spray (or 1 teaspoon softened butter)
Instructions
- Heat oven to 375° and spritz 2 ramekins with cooking spray.
- In a medium bowl, whisk together the almond flour, flax, xanthan gum, sweetener, and baking soda. Add the room temperature butter and mix with a fork until it's mostly combined.
- Add the egg white, apple cider vinegar, and vanilla and mix well until a dough forms. In a separate bowl combine the cinnamon and sugar.
- Layout a piece of clear plastic wrap and add the dough. Top with more plastic, then press the dough into a small rectangle, about 4x6 inches, and then add the cinnamon-sugar mixture. *You won't use all of the cinnamon sugar, but you can if you want!
- Spritz with more cooking spray (or alternately use melted butter to brush the dough) then gently use the edge of the plastic wrap to roll the dough (short side facing your tummy) into a tight round. I really use my fingers to wrap it tightly and press every inch in tightly. It won't break!
- Slice the log into two pieces and place each in the prepared ramekin, cut side up. *NOTE: when you roll your dough log, if it's too long to be 2 small rolls, cut it into thirds.* Bake for 12 minutes, then cover with a bit of foil and continue to bake for 3-5 minutes or until golden brown.
- Top with your favorite cream cheese frosting! *I'll put mine in the notes.
Notes
Cream Cheese Frosting! Simply mix 2 oz of cream cheese with 1-2 tablespoons powdered sweetener and a splash of milk to thin to desired consistency! Spread it like you mean it.
Nutrition Information
Yield 2 Serving Size 1 rollAmount Per Serving Calories 283Total Fat 26gCarbohydrates 8gNet Carbohydrates 4gFiber 4gProtein 8g
I used half the amount of butter in the dough and mixed the other half with the cinnamon and sugar. It turned out perfect!
That’s a great swap, love it! Thanks for sharing Pat!!!
I must have screwed it up somehow. The dough was extremely wet. I’ve made keto cinnamon rolls before and know that it is extremely sticky. I thought the plastic wrap was a great idea and it easily formed a log and I just used the plastic wrap as a guide. I cut the log and the dough completely fell apart, almost like it was full of air. Since I figured the cream cheese frosting could save it all I scooped it up and put it into a baking dish the best I could. It was an absolute mess. I cooked it according to the instructions but it was right in the middle. I cooked it an additional seven minutes and it still raw in the middle and pretty inedible even with the cream cheese frosting. I really have no idea where I went wrong.
Oh no! I am so sorry it gave you so much trouble! So it sounds like maybe the roll wasn’t rolled up tight enough? The first couple of times I made these, I didn’t use any butter or cooking spray on the cinnamon sugar filling and it sort of all fell out of the center too. Also, I know it says to roll it tightly but it REALLY has to be pressing into a tight roll to hold together. I get kind of rough with mine and I really roll it tight like and press it together as much as I can.
As far as the wetness of the rolls, did you use the flax or just more almond flour? And just 1 egg white? I wish I could come over to your house and help!! But if you do try to make them again, try less cinnamon sugar in the center, use the cooking spray to help the sugar stay in place, and roll it super super tight (like, I’ve unrolled and rerolled it before) and that should help! Also if you follow me on Instagram, dm me if you try it again and I can maybe help in real time?