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Keto BLUEBERRY CINNAMON ROLLS The BEST LOW CARB Cinnamon Roll Recipe!

I was scrolling through social media when the photos of a bright purpleglazed cinnamon roll caught my attention. The shocking color looked amazing and delicious! I took inspiration from that BLUEBERRY CINNAMON ROLL recipe from TheKitchn, and created my own low carb version. This keto blueberry cinnamon roll recipe is sugarfree, glutenfree and so delicious!

If you don't want to try this recipe based on the popular fathead dough, you can use any low carb or keto recipe you prefer, even those with yeast and other more intricate ingredients.

Enjoy for breakfast, dessert, or just as a snack!

#CinnamonRoll #KetoCinnamonRoll #LowCarbCinnamonRoll


FEATURED RECIPES

Low Carb Blueberry Cinnamon Rolls
by: Highfalutin Low Carb
https://highfalutinlowcarb.com/lowca...

Blueberry Cinnamon Rolls
by: TheKitchn
https://www.thekitchn.com/blueberryc...


Low Carb Blueberry Cinnamon Rolls
by: Highfalutin’ Low Carb
https://highfalutinlowcarb.com/lowca...

For The Blueberry Sauce:

1 cup fresh or frozen blueberries
1 lemon juice and zest
1/4 cup erythritol/allulose sweetener
1 tsp vanilla extract
1/8 tsp xanthan gum

For The Cinnamon Rolls:

2.5 cups shredded mozzarella cheese
2 oz cream cheese
2 Tblsp unsalted butter, melted
3 eggs
1/2 cup coconut flour
1/4 cup erythritol/allulose sweetener
2 tsp baking powder


For The Filling:

2 Tblsp unsalted melted butter
1/4 cup golden erythritol sweetener
1.5 tsp cinnamon
1/4 cup chopped walnuts or pecans

For The Glaze:

3 oz cream cheese, softened
2 Tblsp unsalted butter, softened
1/4 cup powdered erythritol sweetener
1/4 tsp vanilla extract
1/4 cup reseved blueberry sauce


Make The Blueberry Sauce:

1. In a medium saucepan over mediumhigh heat, combine the berries, lemon juice, sweetener and vanilla extract. Cook 45 minutes, stirring frequently to break up the berries.

2. Once sauce has thickened slightly, add the lemon zest and xanthan gum and mix well to combine.

3. Reserve 1/4 cup of the blueberry sauce for the glaze and set the rest aside for the filling.

Make The Cinnamon Rolls:

1. In a large bowl, melt the mozzarella and cream cheese in the microwave on high power for 1 minute. Stir. Zap it on high for another minute. Stir.

2. Using damp hands or a dough hook, mix in the eggs, butter, coconut flour, baking powder and sweetener until a dough is formed. The dough should be a bit wet and sticky.

3. Place a piece of parchment paper on the countertop and turn out the dough. Place another piece of parchment on top and roll the dough into a rectangle about 1 inch thick.

4. Brush with 2 tablespoons of melted butter. Mix together the cinnamon and sweetener, and sprinkle evenly over the buttered dough.

5. Carefully spread the blueberry sauce on the prepared dough.

6. Starting at the long end, gently roll the dough into a log. Slice into 12 even rolls and place cutside up in a 9by13inch baking dish. Bake in a preheated oven at 375ºF for 18 to 20 minutes, until lightly browned.

Make the Glaze:

1. In a medium bowl, use a hand mixer to cream together the butter, cream cheese, sweetener, vanilla, and reserved blueberry sauce.

2. Divide evenly among the rolls, and spread on top.

Makes 12 rolls.

NUTRITIONAL INFO:
(Not including erythritol or allulose.)
Serving : 1 roll
Calories: 221
Fat: 18.4g
Protein: 8.3g
Total Carbs: 6g
Fiber: 2.1g
NET CARBS: 3.9g


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