Keto Cinnamon roll roll ups!
EASY keto recipe for the BEST low carb cinnamon roll ups.
Put a twist on ooey gooey cinnamon rolls with these low carb roll ups.
No need to spend hours mixing up the BEST low carb cinnamon rolls when you can make this quick and simple recipe.
You can mix these up in under 10 minutes and be on your way to a healthy, gluten free, sugar free treat.
Make stove top cinnamon rolls – no baking in the oven required.
Super simple and quick to make and the best super delicious.
These homemade keto cinnamon roll ups are perfect for a ketogenic diet.
Enjoy anytime of the day – for keto desserts, keto breakfast, keto snacks or just a sweet treat for those mid afternoon cravings.
If you are looking for a new recipe for a low carb diet / lifestyle then check this one out.
Get ready to mix up the BEST low carb keto cinnamon roll ups.
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Whisk together all ingredients for the filling in a bowl.
Set aside.
In a separate bowl, whisk together powdered erythriol and almond milk for the icing.
Set aside.
Beat the eggs in a bowl.
Whisk in the heavy cream, water, and vanilla extract.
Blend in the coconut flour until mixture is very smooth.
Ladle in about ¼ cup of the batter in a lightly oiled non-stick skillet.
Swirl around in a thin even layer.
Cook over low heat for about a minute.
Flip and cook for a few more seconds
. Continue cooking until rest of the batter is used up.
Take each roll up and spread about a tablespoon of the prepared filling on one side.
Roll.
Take another roll up and add more filling onto one side.
Lay first roll on top and roll together.
Repeat with as many layers to achieve desired thickness.
Slice each roll into bite-sized pieces.
Arrange on a serving platter and drizzle icing on top.
Serve
Enjoy
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Ingredients
- 3 Eggs
- ¼ cup Heavy Cream
- ¼ cup Water
- ¼ cup Coconut Flour
- 1 tsp Vanilla Extract
for the Filling
- 1/3 cup Soft Butter
- 2 tbsp Brown Erythritol
- ½ tsp Cinnamon
for the Icing
- 3 tbsp Powdered Erythritol
- 1 tbsp Almond Milk
Instructions
- Whisk together all ingredients for the filling in a bowl. Set aside.
- In a separate bowl, whisk together powdered erythriol and almond milk for the icing. Set aside.
- Beat the eggs in a bowl.
- Whisk in the heavy cream, water, and vanilla extract.
- Blend in the coconut flour until mixture is very smooth.
- Ladle in about ¼ cup of the batter in a lightly oiled non-stick skillet. Swirl around in a thin even layer. Cook over low heat for about a minute. Flip and cook for a few more seconds. Continue cooking until rest of the batter is used up.
- Take each crepe and spread about a tablespoon of the prepared filling on one side. Roll.
- Take another crepe and add more filling onto one side. Lay first roll on top and roll together. Repeat with as many layers to achieve desired thickness.
- Slice each roll into bite-sized pieces.
- Arrange on a serving platter and drizzle icing on top.
Recipe Notes
Preparation Time: 10 minutes
Servings: 6
Nutritional Information:
Energy – 141 kcal
Protein – 4.5(13%)
Fat – 13(83%)
Carbohydrates – 1.5 g(4%)
Fiber – 0.6 g
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It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Kimspireddiy are allergen-free, sugar free, gluten-free, egg-free and/or dairy-free, for example) Weight Watcher friendly, Keto friendly or Vegetarian friendly. Kimspireddiy assumes no liability for inaccuracies or misstatement about products, nutrition, points, opinions or comments on this site. Even though nutritional information is given it is the readers responsibility to calculate points, net carbs & nutritional information. KimspiredDIY holds no responsibility for calculations.
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