Paleo Keto Cinnamon Rolls
Start to Finish: 45 minutes
- 2 cups macadamia nuts
- 2 tablespoons ground psyllium husks
- 8 tablespoons coconut flour
- 2 tablespoons Grass-Fed Ghee
- 3 tablespoons monk fruit sweetened erythritol (such as Lakanto), or birch xylitol
- 2 teaspoons vanilla extract
- 4 eggs
- Pinch of salt
- 3 teaspoons Ceylon cinnamon
- 1 1/2 teaspoons paleo baking powder
- 1 tablespoon apple cider vinegar
- 1 batch of Keto Caramel Sauce, chilled
- 4 tablespoons coconut cream
- 2 tablespoon grass-fed ghee, melted
- 2 teaspoons birch xylitol or erythritol
- In a food processor or blender, grind macadamia nuts into a fine texture (just before they become too buttery). If they do become buttery, the cinnamon rolls will still bake but will not become very fluffy.
- Combine all cinnamon roll ingredients except for caramel sauce, then place in the refrigerator to chill for one hour.
- Preheat your oven to 350 degrees. Line a baking tray with parchment.
- On a parchment-lined surface, roll out dough with your hands and form a large rectangle.
- With the back of a spoon, gently spread out the Keto Caramel Sauce over the batter, spreading as close to the edges as you can.
- Gently roll from the dough into a log and seal the edge.
- Warm a sharp knife under warm water and slice the log into 10-12 rolls.
- Place rolls on your lined tray and bake for 25-30 minutes, checking after about 20 minutes for doneness.
- While cinnamon rolls bake, prepare the glaze. Blend all ingredients in a mixing bowl or blender until combined.
- Remove keto cinnamon rolls from the oven. Allow to cool before glazing, or serve warm with glaze drizzled on top. Store leftovers covered in the refrigerator.
Makes: Serves 10-12
Nutritional Information (Per Serving):
- Calories: 477
- Fat: 45.6g
- Sodium: 127mg
- Carbs: 17.1g
- Fiber: 7.1g
- Sugar: 2.3g
- Sugar Alcohols: 5g
- Net Carbs: 5g
- Protein: 5.6g
- Cholesterol: 85mg
- Potassium: 163mg
- Vitamin D: 5mcg
- Calcium: 52mg
- Iron: 1mg