Check out this ooey gooey keto cinnamon roll bread.
With just under 10 minutes of mixing time you can make this delicious and yummy keto cinnamon bread.
Serve for keto breakfast or keto desserts this also makes a great keto snack.
A super easy keto recipe for the BEST homemade low carb cinnamon roll bread with icing.
Learn how to make keto cinnamon roll bread from scratch with this simple recipe.
An ooey gooey keto cinnamon roll loaf bread that will have everyone coming back for more.
You are going to love this keto cinnamon roll bread combined with a tasty and delish cream cheese frosting.
Get ready for the BEST low carb keto cinnamon roll bread recipe!
How To Make Keto Cinnamon Roll Bread
Preheat oven to 375º.
Mix almond flour
Erythritol
baking powder, baking soda
egg
vanilla extract in a bowl.
In another bowl
mix cream cheese and mozzarella cheese – melt in microwave util soft and mix until creamy.
Add the almond flour mixture
and cheese mixture till thoroughly combined
and mix until well combined.
Place the batter in a bread baking mold.
Bake for 25 minutes, or until fully cooked (you’ll know it’s cooked when you insert a toothpick and it comes out dry).
Mix the Erythritol and cinnamon for the topping.
While bread is still hot, rub the top with butter and add the Erythritol and cinnamon mix.
Bake for 10 minutes more or until golden on top.
Mix all ingredients of the icing.
Once bread is done baking
Serve with icing.
Cut into slice
Serve
Enjoy
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Ingredients
Dough:
- 1 cup Almond Flour
- 1 cup Shredded Mozzarella Cheese
- 2 tbsp. Cream Cheese
- 2 tbsp. Erythritol
- 1 Egg
- 1 tbsp. Shredded Coconut (optional)
- 2 tsp. Vanilla Extract
- 1 tsp. Baking Powder
- 1 tsp. Baking Soda
Topping:
- 2 tbsp. Erythritol
- 1 tbsp. Butter
- 2 tsp. Cinnamon Powder
Icing:
- 3 tbsp. Cream Cheese
- 2 tbsp. Heavy Cream
- 1 tbsp. Erythritol
Instructions
- Preheat oven to 375º.
- Mix almond flour, Erythritol, baking powder, coconut, vanilla extract, baking soda and egg in a bowl.
- In another bowl, mix cream cheese and mozzarella cheese – melt in microwave util soft and mix until creamy.
- Add the cheese mixture to the almond flour mixture and mix until well combined.
- Place the batter in a bread baking mold.
- Bake for 25 minutes, or until fully cooked (you’ll know it’s cooked when you insert a toothpick and it comes out dry).
- Mix the Erythritol and cinnamon for the topping. While bread is still hot, rub the top with butter and add the Erythritol and cinnamon mix. Bake for 10 minutes more or until golden on top.
- Mix all ingredients of the icing.
- Serve with icing.
Recipe Notes
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