EASY keto cinnamon roll sticks!
Check out the most delicious low carb cinnamon roll breadsticks with icing – frosting.
If you are looking for a simple and quick keto cinnamon roll recipe this is the one for you.
Tasty and delish low carb keto cinnamon roll sticks.
No need to spend hours mixing up low carb cinnamon rolls when you can make these amazing keto cinnamon roll breadsticks.
Homemade cinnamon rolls stick for a ketogenic diet / lifestyle.
Serve for keto breakfast, keto desserts or mini little sweet treat for those mid afternoon cravings.
Make ahead and freeze for a quick freezer meal breakfast or snacks.
Follow the step by step instructions for this NO FAIL recipe.
Bake up the BEST low carb keto cinnamon roll sticks today!
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Keto Cinnamon Roll Waffle Cookies
How To Make Keto Cinnamon Roll Breadsticks
Combine the mozzarella and cream cheese in a heat-proof bowl.
Microwave in 30-second intervals until fully melted.
Whisk in the egg into the cheese mixture.
Combine the almond flour, coconut flour, brown erythritol, baking powder, cinnamon powder, and salt.
Mix the wet ingredients into the dry ingredients
Knead the dough into a ball and wrap in cling film.
Refrigerate for at least 30 minutes before using.
Take the dough out of the refrigerator flatten with a rolling pin.
Cut the dough into sticks and arrange on a parchment-lined baking sheet.
Bake for 25 minutes at 350F.
Meanwhile, whisk all ingredients for the icing in a bowl.
Whisk together brown erythritol and cinnamon in a separate bowl.
Take the breadsticks out of the oven and leave to cool.
Brush the sticks with butter
and dust with cinnamon sugar.
Drizzle prepared icing on top.
Serve
Enjoy
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Ingredients
- 1 cup Almond Flour
- ¼ cup Coconut Flour
- 1/3 cup Brown Erythritol
- 1 tsp Cinnamon Powder
- 1 tsp Baking Powder
- ¼ tsp Salt
- 4 oz Shredded Mozzarella
- 2 oz Cream Cheese
- 1 Egg
Cinnamon Sugar Coating:
- ¼ cup Brown Erythritol
- 1 tsp Cinnamon Powder
- 2 tbsp Melted Butter
for the Icing:
- 2 oz Cream Cheese
- 1/2 cup Powdered Erythritol
- 1 tsp Vanilla Extract
- 1.5 tbsp Almond Milk
Instructions
- Combine the mozzarella and cream cheese in a heat-proof bowl. Microwave in 30-second intervals until fully melted.
- Whisk in the egg into the cheese mixture.
- Combine the almond flour, coconut flour, brown erythritol, baking powder, cinnamon powder, and salt.
- Mix the wet ingredients into the dry ingredients
- Knead the dough into a ball and wrap in cling film. Refrigerate for at least 30 minutes before using.
- Take the dough out of the refrigerator flatten with a rolling pin.
- Cut the dough into sticks and arrange on a parchment-lined baking sheet.
- Bake for 20 to 25 minutes at 350F.
- Meanwhile, whisk all ingredients for the icing in a bowl. Whisk together brown erythritol and cinnamon in a separate bowl.
- Take the breadsticks out of the oven and leave to cool.
- Brush the sticks with butter and dust with cinnamon sugar.
- Drizzle prepared icing on top.
Recipe Notes
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Servings: 12
Nutritional Information:
Energy – 137 kcal
Protein – 5 g
Fat – 12 g
Carbohydrates – 3 g
Fiber – 1.5 g
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What can I use to replace the cheese in this recipe? Thanks.
Have you tried rolling these sticks up like regular cinnamon rolls to bake?
I’m allergic to almonds is there another flour I can use