Instant Pot Keto Cinnamon Rolls taste just like the real deal! These homemade cinnamon rolls are sweet with delicious keto icing. These low carb cinnamon rolls are great for lazy Sunday mornings.
If the sweet cinnamon-y aroma of the cinnamon roll shop tempts you every time you pass by it in the mall, we have the treat for you! Our Instant Pot Keto Cinnamon Rolls with Low Carb Frosting are aromatic with cinnamon and sweet frosting all wrapped up in perfect swirls of keto-friendly bread-like dough.
The texture of our gluten-free cinnamon rolls is so bready, you’ll think you’re eating the real thing! That is, until there’s no bloat or sugar crash later. Who says you can’t have your favorite comfort foods on a keto diet.
We must admit, this is the best cinnamon roll recipe that we’ve ever been able to make keto!
How to Make Keto Cinnamon Rolls in the Instant Pot
- First whisk together the almond flour, coconut flour, baking powder, stevia, psyllium, salt, and fenugreek (if using) in a large bowl.
- Then, whisk together the dissolved gelatin, vinegar, vanilla, egg, egg yolk, and cream in a medium bowl.
- Next add the wet ingredients to the dry and stir to combine. Let the dough rest for 3 minutes.For the cinnamon filling, mix together all ingredients in a small bowl.
- For the cinnamon filling, mix together all ingredients in a small bowl.
- Then, oil your hands with coconut oil and shape the dough into a ball. Roll it out between 2 pieces of parchment paper into a square approximately 10 inches.
- Next, spread the cinnamon filling out onto the dough, leaving a border of about 1/4-inch all the way around.
- After that, roll the dough up into a log and cut the log into 5 equal pieces.
- Lightly spray the inside of 5 (1/2 cup capacity) glass mason jars with coconut oil. Place 1 roll into each. (Or you could use a 7-inch springform pan.)
- Then, place a metal trivet into the inner chamber of pressure cooker. Add 1 1/4 cups (300 ml) water. Cover each jar with aluminum foil (to prevent condensation from dripping in), and place the jars on top of the trivet.
- Turn the Instant Pot on Manual, High Pressure for 21 minutes and then do a quick pressure release. Use tongs or potholders to carefully remove the jars.
We opt to make our cinnamon rolls without yeast. The steam of the instant pot helps raise these easy cinnamon rolls.
Cinnamon Roll Calories and Nutrition Information
Nutrition information per roll: 442kcals, 20g carbs, 4.2g fiber, 10.6g sugar alcohols, 5.2g net carbs, 42.1g fat, 9g protein. Please note that this is high in total carbs, but net carbs is only 5.2g.
Therefor this low carb cinnamon roll recipe may not be appropriate for people that do strict keto and count total carbs.
How to Make Keto Cream Cheese Icing
Cinnamon roll cream cheese icing or frosting, whatever you prefer to call it. It’s super easy to make! We prefer to make our keto cinnamon roll icing while the cinnamon rolls are cooking to save time!
- First add the cream, butter, Swerve Confectioners, stevia glycerite, and salt to a medium saucepan over medium heat.
- Next bring to a boil and then turn the heat down and simmer until thickened, about 15 to 17 minutes, whisking occasionally.
- Then remove from the heat and whisk in the vanilla.
- Cool to room temperature (it will thicken more as it cools), and then store it covered in the fridge for up to 5 days.
Other Keto Breakfast Ideas
- Keto Chorizo Vegetable Hash with Fried Egg
- Low Carb Maple Pecan French Toast Casserole
- Keto Toasted Coconut Chia Pudding
- Low Carb Homemade Granola Recipe
- Low Carb Broccoli Cheddar Egg Muffins
- Keto Breakfast Sandwich
- Pumpkin Spicce Keto Oatmeal
These keto cinnamon rolls are perfect to meal prep! Faith wrote an awesome post about meal planning and meal prepping over on her blog!
Both Faith and I meal prep each week and in these keto meal plans we share with you all of our favorite keto meals.
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Instant Pot Keto Cinnamon Rolls with Low Carb Frosting
Ingredients
Dough:
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 1 packet 1g stevia
- 1/2 teaspoon psyllium husk powder
- 1/8 teaspoon salt
- 1 pinch ground fenugreek optional, but recommended
- 1 teaspoon beef gelatin dissolved in 2 tablespoons hot water
- 1 teaspoon organic unfiltered apple cider vinegar
- 1/2 tablespoon pure vanilla extract
- 1 large egg
- 1 large egg yolk you won’t need the white for this recipe
- 2 tablespoons heavy whipping cream
Cinnamon Filling:
- 2 tablespoons unsalted butter softened
- 1 1/2 tablespoons Swerve Confectioners
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon pure vanilla extract
- 4 drops liquid stevia
Icing:
- 1 cup 240 ml heavy whipping cream
- 2 tablespoons unsalted butter
- 2 tablespoons Swerve Confectioners
- 1/8 teaspoon stevia glycerite
- 1 pinch sea salt
- 3/4 teaspoon vanilla extract
Other:
- Coconut oil for oiling
Instructions
- For the dough, whisk together the almond flour, coconut flour, baking powder, stevia, psyllium, salt, and fenugreek (if using) in a large bowl. Whisk together the dissolved gelatin, vinegar, vanilla, egg, egg yolk, and cream in a medium bowl. Add the wet ingredients to the dry and stir to combine. Let the dough rest for 3 minutes.
- For the cinnamon filling, mix together all ingredients in a small bowl.
- Oil your hands with coconut oil and shape the dough into a ball. Roll it out between 2 pieces of parchment paper into a square approximately 10 inches. Spread the cinnamon filling out onto the dough, leaving a border of about 1/4-inch all the way around. Roll the dough up into a log and cut the log into 5 equal pieces.
- Lightly spray the inside of 5 (1/2 cup capacity) glass mason jars with coconut oil. Place 1 roll into each. (Or you could use a 7-inch springform pan.)
- Place a metal trivet into the inner chamber of pressure cooker. Add 1 1/4 cups (300 ml) water. Cover each jar with aluminum foil (to prevent condensation from dripping in), and place the jars on top of the trivet.
- Turn the pot on Manual, High Pressure for 21 minutes and then do a quick release. Use tongs or potholders to carefully remove the jars.
- While the cinnamon rolls cook, make the icing. Add the cream, butter, Swerve Confectioners, stevia glycerite, and salt to a medium saucepan over medium heat. Bring to a boil and then turn the heat down and simmer until thickened, about 15 to 17 minutes, whisking occasionally. Remove from the heat and whisk in the vanilla. Cool to room temperature (it will thicken more as it cools), and then store it covered in the fridge for up to 5 days.
- Frost the cinnamon rolls with the icing while they’re still warm and serve.
Notes
If you’re not ready to make this keto cinnamon roll recipe quite yet, pin the image below to try later 🙂
V.J. says
What does the fenugreek do?
Faith Gorsky says
V.J., It adds notes of caramelized sugar and maple 🙂
RhondA says
Can we use Knox gelatine if we can’t find beef gelatine? Will it change the flavour?
Lara says
HI Rhonda, you can use Knox and it will work the same and not change the flavor 🙂
Shelley says
Instead of Stevia could you use Monkfruit?
Faith Gorsky says
Shelley, We haven’t tried this recipe using monkfruit instead of stevia, but it could work! Please let us know how it goes if you give it a try.
Irsa Chaudhry says
Wow looks so yummy! I really love Cinnabon Rolls Specially Cinnabon’s cinnamon rolls. I liked your recipe and I will definitely try at home.
Faith Gorsky says
Irsa, Thanks so much, we hope you enjoy these! Before going keto, we used to love Cinnabon as well! With these we definitely don’t feel deprived though. 🙂
Jenet says
How do you make these without an instapot?
Faith Gorsky says
Jenet, You read our minds, lol! We are in the process of developing this recipe for the oven and once we do we’ll share it. 🙂
Peter says
There are 3 different types of sweeteners and I was wondering if these could be done with just one. Or, can I use regular stevia in place of stevia glycerite?
Faith Gorsky says
Peter, In a lot of our sweet treats, we like to use a combination of erythritol + stevia because the stevia helps cut the cooling effect of the erythritol and the erythritol helps mellow out the bitterness of stevia. Yes, instead of stevia glycerite you can use liquid stevia. Stevia glycerite is a bit more concentrated, so you may want to use a little more liquid stevia.